PENETAPAN KADAR FENOLIK TOTAL DAN UJI AKTIVITAS ANTIOKSIDAN PADA SEDUHAN SIMPLISIA UMBI BIT MERAH (Beta vulgaris. L) DENGAN SPEKTROFOTOMETER UV-VIS

Red beetroot is one of the plants consumed by the community in the form of juice as an antidote to free radicals, and to treat other diseases such as degenerative diseases. Red beetroot is known to contain flavonoids, phenols, alkaloids, saponins, and tannins. This study aims to determine the total phenolic content of antioxidant activity in red beetroot herbal infusion. The results showed that the total phenolic content of red beetroot herbal infusion was 14.18±0.15 mg GAE/gram. Red beetroot herbal infusion contains phenolic compounds, flavonoids, alkaloids, and saponins. Characterization of beetroot herbal infusion in the water content test, total ash content, water-soluble extract content, ethanol-soluble extract content, and drying loss were obtained respectively at 9.18±0.04 %; 8.30± 0.21 %; 7.40±0.65 %; 7.06±0.61 %; dan 9.00±0.03 %. Red beetroot herbal infusion has a red color, an “earthy taste” aroma, and a sweet taste. The antioxidant activity of red beetroot herbal infusion with IC50 value of 694.17 ppm. Red beetroot herbal infusion contains phenolic compounds and has antioxidant activity.