Abstract

Slamet Tuty*, Desi Dwi Riani and Sri Maryam

ABSTRACT

Pumpkin is a local food that is abundantly available and contains complete nutritients, such as carbohydrates, protein, fat, minerals and vitamins, a source of dietary fiber and antioxidants. The use of pumpkin seeds as a traditional medicine has been done by Native Americans. Pumpkin seeds have been used as an anthelmintic agent and supportive treatment in functional bladder disorders. The utilization of its seeds in Indonesia is limited to the production of kuaci, pumpkin seeds (Cucurbita moschata Duch) contain saponins, tannins, flavonoids, and phenolic compounds which are a source of antioxidants. Flavonoids are one of the largest natural phenol group compounds and are found in all green plants. This study aims to determine total flavonoid levels and measure antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method using UV-Vis Spectrophotometry. Extraction was carried out by maceration method using 96% ethanol as a solvent with a yield of 5.41%. The determination of the total flavonoid content of the ethanol extract of pumpkin seeds was determined based on the absorbance value measured at a wavelength of 437 nm using quercetin as a comparison. The results of the determination of total flavonoid levels obtained were 46.116 mg QE/gr. Antioxidant activity test using UV-Vis Spectrophotometer with free radical inhibition method DPPH to ethanol extract of pumpkin seeds at a wavelength of 517 nm. The results of the antioxidant activity test of pumpkin seed extract showed an IC50 value of 8.273 g/mL. Based on the IC50 value, it can be concluded that the ethanol extract of pumpkin seeds has very strong antioxidant activity.