LHP 168_24_IC 50_ANTIOKSIDAN MADU_UNHAS-1-19 (1).docx

This data is a detailed laboratory report showing antioxidant activity measurements for different honey samples and their various processed forms (using different drying methods such as dehydrator, oven and air fryer). Here are the key points:Measurements were made using the IC-50 method, which determines the concentration required to inhibit 50% of free radicals. A lower IC-50 value indicates stronger antioxidant activity.For each sample, three measurements were taken (simplo, duplo, triplo) to ensure accuracy.Samples tested include: Honey 1 (Honey 1) Honey 2 (Honey 2) Honey 3 (Honey 3) Honey 4 (Honey 4)Prepared versions using different drying methods: Dehydrator Oven Air FryerKey findings of the average IC-50 values:Regular honey samples ranged from 6,028 mg/L to 9,277 mg/L.Honey 2 showed the strongest antioxidant activity with the lowest IC-50 (6,028.23 mg/L)Processed honey samples generally showed higher IC-50 values, indicating a loss of antioxidant activityAscorbic Acid (Ascorbic Acid/Vitamin C) was used as a reference standard, showing much stronger antioxidant activity (IC-50 = 3.72 mg/L)Data is presented with detailed measurements, graphs showing the relationship between concentration and antioxidant activity, and calculation of IC-50 values. The lower the IC-50 value, the better the antioxidant activity. Compared to the reference standard (Ascorbic Acid), the honey sample showed much weaker antioxidant activity, however, this is natural as Vitamin C is a pure antioxidant compound whereas honey is a complex natural product.