%0 Thesis
%9 Skripsi
%A Murdaningrat, Siti Bidriana
%A Universitas Pakuan,
%A Fakultas Matematika dan Ilmu Pnegetahuan Alam,
%A Program Studi Farmasi,
%B Fakultas Matematika dan Pengetahuan Alam
%D 2025
%F eprintsunpak:10129
%I Universitas Pakuan
%T Comparison Of Antioxidant Activity of 70% Ethanol Extract of Odot Grass (Pennisetum  purpureum Cv.Mott) Extracted by Maceration and MAE (Microwave Assisted  Extraction) Methods
%U http://eprints.unpak.ac.id/10129/
%X Odot grass (Pennisetum purpureum cv.Mott) has potential as a natural antioxidant. Natural  antioxidants function to inhibit cell damage by inhibiting oxidation reactions by binding free  radicals. The right extraction method is one of the factors in obtaining good antioxidant activity in  plant simplisia. The difference in extraction method is one of the factors that affect the strength of  antioxidant activity. This study aims to determine the antioxidant activity by colorimetric method  using DPPH synthetic radical in dwarf elephant grass extract based on different maceration and  MAE extraction methods. To test the content of compounds in the sample, qualitative analysis was  carried out by color reaction. Antioxidant activity was tested using DPPH (2,2-diphenyl-1-  picrylhydrazyl) reagent and measured using UV-Vis spectrophotometer.Data analysis of  antioxidant activity was done by calculating the IC50 value, from the IC50 value, categorization was  done based on its strength to compare the strength of antioxidant activity from maceration and MAE  methods. The data obtained were then analyzed using SPSS, namely the independent sample T-test  analysis. The results showed that 70% ethanol extract of dwarf elephant grass using MAE method  has greater antioxidant activity with IC50 value of 96,3333±8,4884 ppm (strong category)  compared to the maceration method with an IC50 value of 105,4768±4,8611 ppm (medium  category), although the difference is not significant as evidenced by the sig>0.05 value.  Keywords: Antioxidant, DPPH, Microwave Assisted Extraction, Maceration, Pennisetum  purpureum