Antioxidant Activity in Mung Bean Based Biscuits (Vigna radiate)

Authors

  • Theresia Yutzahari Sumbaluwu Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia
  • Jamaluddin M Sakung Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia

DOI:

https://doi.org/10.22487/me.v20i2.2411

Keywords:

Antioxidants, mung bean, mung bean flour, mung bean biscuit

Abstract

Mung bean (Vigna radiate) is one of the legumes that has many benefits for the body. This study aims to determine the antioxidant activity of biscuit flour from mung bean (Vigna radiate) using UV-Vis spectrophotometry. The research method was carried out experimentally including : analyzing the antioxidant content of green beans, flour, and mung bean biscuits. Antioxidant activity testing in this study was using DPPH reagent (2,2-diphenyl-1-picrylhydrazil) as a source of free radicals. Based on the results of the study, the extracts of mung bean, flour and biscuit were analyzed for their antioxidant activity with various concentrations of 20 ppm, 40 ppm, 60 ppm, 80 ppm, 100 ppm. The results showed that raw mung bean seed extract had weak antioxidant power with an average IC50 value of 275,103 ppm, mung bean flour was 172, 102 ppm and mung bean biscuit was 186, 664 ppm.

 

 

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Published

2025-05-23

How to Cite

[1]
T. Y. . Sumbaluwu and J. M. Sakung, “Antioxidant Activity in Mung Bean Based Biscuits (Vigna radiate)”, ME, vol. 20, no. 2, pp. 73-79, May 2025.

Issue

Vol. 20 No. 2 (2024)

Section

Articles

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Copyright (c) 2024 Theresia Yutzahari Sumbaluwu, Jamaluddin M Sakung

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