IDENTIFICATION OF BIOACTIVE CONTENT IN PEDADA FRUIT VINEGAR (Sonneratia alba) AS AN ANTIOXIDANT POTENTIAL

Abstract

Sonneratia alba fruit vinegar is an acidic liquid from fermentation with a high antioxidant content that the public can consume because it captures free radicals in the body. Fruit vinegar is produced through a fermentation process with the addition of sugar as a medium during fermentation. This study aimed to examine the best sugar concentration used in making pedada fruit (Sonneratia alba) vinegar and to determine the bioactive compounds in pedada fruit vinegar (Sonneratia alba). Samples were obtained from Demak, Central Java. The research method used is experimental laboratories with a Completely Randomized Design (CRD) model. The treatment given for the preliminary study was in the form of differences in the concentration of the amount of granulated sugar, namely 15%, 20%, 25%, and 30%, while for the primary research, the best concentration of granulated sugar was 30%. Parameters observed in the preliminary study were pH, antioxidant, and color, while in the main study, phytochemical screening and bioactive components were tested. Parametric data were analyzed using analysis of variance ANOVA and Honest Significant Difference (HSD) to determine differences between treatments. The best results were obtained in Sonneratia alba fruit vinegar with a sugar concentration of 30% with a pH value of 3.10; antioxidant activity 84.14%; color analysis 22.63 (L*), 7.83 (a*) and 11.70 (b*); Phytochemical screening qualitatively showed positive results containing flavonoids and the bioactive components contained xanthosine which has the potential as antioxidants.