Notice: Undefined index: item_type_code in /opt/lampp/htdocs/setiadi5/lib/detail.inc.php on line 462
Adelia Dinda Herawati Pengarang Dr. Iswandi, S.Si, M.Farm., Apt Dosen Pembimbing 1 Dr. Iswandi, S.Si, M.Farm., Apt Penguji 2 Apt. Fahmi Ardianti Purnawiranita, S.Farm., M.Farm Penguji 1 Apt. Deny Budi Legowo, S.Farm., M.Farm Ketua Penguji

Free radicals are molecules that can cause oxidative damage from the cellular level, to tissues to organs in the body that trigger the aging process and the emergence of disease. Therefore, antioxidants are needed to be able to delay or delay the oxidation reaction by free radicals. Tomato is a fruit that contains lycopene which has a very strong antioxidant. This study aims to determine how big the SPF value in tomatoes is in order to know how big its ability to resist free radicals. Phytochemical tests and SPF values were performed using UV-Vis spectrophotometry with a concentration of 20% from a positive control sample, namely Wardah SPF 50, and treatments from oven-dried and soaked tomatoes. The results of the phytochemical screening test of each sample contained flavonoids, saponins, and triterpenoids. From the results of the One Way Anova analysis, it was found that there were significant differences in the average of each sample. Results Based on the SPF value, it was found that the SPF in the ovendried tomato extract was greater than the soaked tomato extract. Keywords : Antioxidant, SPF, UV-Vis Spectrophotometry, CF.