Pengaruh Tepung Kulit Pisang Kepok (Musa Paradisiaca L.) terhadap Aktivitas Antioksidan dan Sitotoksisitas pada Sel Kanker Payudara T-47D
Abstract
Abstrak – Kanker payudara masih menjadi permasalahan kesehatan yang kompleks. Salah satu upaya untuk mengatasi kanker adalah dengan konsumsi makanan tinggi kandungan antioksidan. Bahan pangan alternatif potensial adalah kulit pisang kepok yang mengandung senyawa fitokimia kaya antioksidan.Tepung kulit pisang belum banyak dimanfaatkan dan belum diteliti kandungan antioksidan serta potensi antikankernya. Penelitian ini bertujuan untuk melihat nilai aktivitas antioksidan, toksisitas, dan efek sitotoksisitas terhadap sel T-47D secara in vitro. Kulit dari pisang kepok matang direndam dalam larutan 1% Na2S2O5 selama 15 menit, dikeringkan dalam oven kabinet pada suhu 60ºC selama 7 jam, dihancurkan menggunakan blender, dan diayak menggunakan ayakan 80 mesh. Uji aktivitas antioksidan dilakukan dengan metode DPPH (2,2-difenil-1-pikrillhidrazil), uji toksisitas menggunakan metode BSLT (Brine Shrimp Lethality Test) serta uji sitotoksisitas dilakukan menggunakan MTT assay(3-(4, 5-dimetiltiazol-2-il)-2, 5-difeniltetrazolium bromid).Hasil aktivitas antioksidan didapatkan nilai IC50237,684 ppm yang menunjukkan aktivitas antioksidan bersifat sangat lemah, hasil uji toksisitas adalah LC50 4.665, 77 ppm yang menunjukkan tidak bersifat toksik bagi larva Artemia salina L. serta hasil IC50uji sitotoksisitas adalah 720.396 µg/ml yang menunjukkan efek sitotoksisitas lemah sehingga tepung kulit pisang kepok tidak berpotensi sebagai antikanker terhadap sel T-47D.
Abstract - Breast cancer still becomes a complex health problem. One of the attempts to overcome cancer is by consuming high antioxidants foods. Potential alternative food is kepok banana peels which contain phytochemical compounds rich in antioxidants. Banana peel flour has not been widely used and has not yet been studied its antioxidant content and anti-cancer potential. This study aimed to see the value of the antioxidant activity, toxicity, and cytotoxicity effects on T-47D cells in vitro. The peel of ripe kepok banana was soaked in 1% Na2S2O5 solution for 15 minutes, dried in a cabinet oven at 60ºC for 7 hours, grounded using a blender, and sieved using an 80 mesh sieve. The antioxidant activity test was carried out by the DPPH (2,2-diphenyl-1-pikrillhidrazil) method, the toxicity test used the BSLT (Brine Shrimp LethalityTest) method and the cytotoxicity test was carried out using the MTT assay (3- (4, 5-dimethyltiazol-2-il ) -2,5-diphenyl tetrazolium bromide). The antioxidant activity test results were IC50at 237,684 ppm which showed weak antioxidant activity, the toxicity test results were LC50at4,665.77ppm which showed no toxic effects for Artemia salina L. larvae and cytotoxicity test results were IC50at 720,396 µg / ml which showed a weak cytotoxicity effect indicating that kepok banana peel flour has no potential as an anticancer against T-47D cells.
Keywords –Tepung kulit pisang kepok, Antioksidan, Sitotoksisitas, BSLT, Kanker payudara, T-47D
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DOI: http://dx.doi.org/10.36722/sst.v5i3.380
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