PENENTUAN KANDUNGAN FENOL DAN UJI AKTIVITAS ANTIOKSIDAN PADA KOMBINASI EKSTRAK DAUN ALPUKAT, BIJI KETUMBAR DAN BAWANG PUTIH SEBAGAI SUMBER BELAJAR BIOLOGI

Avocado leaves, coriander leaves and garlic have high antioxidant activity. Two or more types of antioxidants combined into a combined extract can potentially produce higher antioxidant activity compared to a single plant extract. This research aims to determine the phenolic content and test the antioxidant activity of a combination of avocado leaf extract, coriander seeds and garlic as a biology learning resource. This research is a study that used a factorial Randomized Block Design with two factors (decoction and infusion) and 24 replications where the researchers made three combination formulations of avocado leaf extract, coriander seeds and garlic, including 2:2:1, 2 :1:2, and 1:2:2 in the order of avocado leaves versus coriander seeds and garlic. The data obtained were processed using Microsoft Excel and continued with normality and homogeneity tests as well as Anova and Duncun. Based on the results of data analysis, there was total phenol content and antioxidant activity from the combination of avocado leaf extract, coriander seeds and garlic. The formulation that showed the highest total phenol content was in the decoction method, namely a combination of avocado leaves, coriander seeds and garlic in the 2:1:2 formulation with a value of 1,840 mg GAE/g ex, while the highest antioxidant activity was in the formulations 2:1:2 value 92.47%.