@article{Hidayat_Nurjanah_Mardiono Jacoeb_Adhitia Putera_2021, place={Bogor, ID}, title={Aktivitas Antioksidan Caulerpa sp. Segar dan Rebus : Antioxidant Activity of Fresh and Boiled Caulerpa sp. }, volume={23}, url={https://jurnal.ipb.ac.id/index.php/jphpi/article/view/33869}, DOI={10.17844/jphpi.v23i3.33869}, abstractNote={<p>Free radical is a molecule that is highly reactive and unstable, can cause damage to proteins, Deoxyribose Nucleic Acid&nbsp; (DNA), and cell membranes, and can trigger a degenerative diseases. The damages can be prevented by natural or synthetic antioxidant compounds. <em>Caulerpa</em> sp. a green seaweed as a potential source of natural antioxidants. <em>Caulerpa</em> sp. commonly processed into “urap” seaweed in fresh and boiled condition. The boiling process may change the antioxidant activity, so it is necessary to research on the antioxidant activity in <em>Caulerpa</em> sp. fresh and boiled. Extraction method used was a single extraction using methanol p.a for 1×24 hours. Testing of antioxidant activity using DPPH method. <em>Caulerpa</em> sp. fresh and boiled extract has a yield of 8.88% and 6.44%. IC<sub>50</sub> values ​​<em>Caulerpa</em> sp. fresh amounted to 452.37±8.29 mg/L and boiled amounted to 484.59±5.69 mg/L. IC<sub>50</sub> value category is classified as very weak by <em>1,1-diphenyl-2-picrylhydrazyl</em> (DPPH) method, so it needs to do another antioxidant activity assay methods and purification of crude extract of <em>Caulerpa</em> sp..</p&gt;}, number={3}, journal={Jurnal Pengolahan Hasil Perikanan Indonesia}, author={Hidayat, Taufik and Nurjanah and Mardiono JacoebAgoes and Adhitia PuteraBagja}, year={2021}, month={Feb.}, pages={566-575} }