UJI ANTIOKSIDAN DAN PROKSIMAT KACANG BOGOR (Vigna subterranea) SEBAGAI SUMBER PANGAN FUNGSIONAL

Abstract

Bambara groundnut (Vigna subterranea (L.) Verdc) is a type of cultivated nut recommended as a healthy food because its fat content is mostly composed of unsaturated fatty acids, in which most of the phenolic compounds are also concentrated. Phenolic compounds in peanut seeds are a new source that is appropriate as a functional food because they act as reactive metabolites and are related to antioxidant activity. The purpose of this study was to determine the antioxidant activity and nutritional content of Bambara groundnut seed extract. Measurement of antioxidant activity using the DPPH method with a series of concentrations of 5, 10, 25, 50, 100, and 200 ppm using a standard ascorbic acid solution. Proximate testing includes ash content (furnace method), protein content (Kjeldahl method with a N conversion factor of 6.25), fat content (Soxhlet method), and carbohydrate content (by difference method), carried out in duplicate. The ethanol extract of Bambara groundnut has antioxidant activity; the highest inhibition occurred at concentrations of 100 ppm and 200 ppm, which can inhibit DPPH free radicals by 30.157% and 53.378%. The antioxidant activity of the ethanol extract of Bambara groundnut is classified as moderate, with an IC50 of 184.22 µg/mL. The results of the proximate test showed that Bambara groundnut seeds have an ash content of 3.75%, a fat content of 11.73%, a protein content of 15.12%, and a carbohydrate content of 52.40%. Based on the results of this study, Bambara groundnut can be used as a source of functional food.

Keywords: Antioxidants, Bambara groundnut, Proximate, Functional Foods