ANTIOXIDANT ACTIVITY OF TAMARIND PULP ( Tamarindus indica L.) EXTRACT IN METHANOL COMPARED TO EXTRACT IN WATER USING DPPH (1, 1·Diphenyl·2·Picryl Hydrazyl)

Now a day, there is a strong demand in pubLic to replace syntetic antioxidant by natural ones. Usually, Tamarind pulp (Tamarindus indica L.) is added as a flavor in culinary,fresh drink and snack, also available from traditional to modern market. In order to find a natural antioxidant, a simple methode using DPPH (1,1-Diphenyl-2-Picryl Hydrazyl) was carried out qualitatively and quantitatively on testing antioxidant activity of Tamarind pulp extract in methanol compare to extract in water.The violet colour of DPPH (1,1-Diphenyl-2-Picryl Hydrazyl) fades after the addition of extract indicated the antioxidant activity.Quantitative analysis was done by visible spectrophotometry at maximum wavelength 516 nm.The result showed antioxidant activity of Tamarind pulp extract in methanol by EC50 = 5650,31 ppm and extract in water by EC50 = 15043,22 pp