<![CDATA[ABSTRAK: Buah kecombrang termasuk famili Zingiberaceae, dimanfaatkan sebagai rempah, flavor makanan, dan herbal tradisional. Penelitian ini bertujuan mengetahui karakteristik fisik dan identifikasi bioaktif fitokimia 3 klon buah kecombrang (warna ungu, merah, dan merah muda) secara kualitatif dan kuantitatif. Ekstrak diperoleh melalui maserasi serbuk selama 26 jam dengan 0.1% HCl (1:10) dalam methanol. Penelitian menunjukkan buah kecombrang merah muda memiliki karakteristik fisik dominan (panjang, diameter, keliling, berat, jumlah pipilan buah) dan warna tercerah. Sedangkan buah kecombrang ungu mengandung total fenolik, total flavonoid, dan aktivitas antioksidan tertinggi yaitu total fenolik 1,51±0,03 mg GAE/g ekstrak berat kering (bk), total flavonoid 0.38±0.03 mg QE/g ekstrak bk (ungu), aktivitas antioksidan 599.07±92.58 mg AAE/100 g (DPPH) dan 59.14±5.72 mg AAE/100 g ekstrak bk (FRAP). Analisis PCA (Principal Component Analysis) menunjukkan korelasi negatif antara karakteristik fisik dengan fitokimia dan aktivitas antioksidan. Kata Kunci: antioksidan, buah kecombrang, karakteristik fisik, karakteristik fitokimia, PCA. ABSTRACT: Kecombrang is belongs to the family of Zingiberaceae, as spice, food flavoring, traditional herbal medicine. The research aimed to study physical and characterize bioactive phytochemicals of 3 klons kecombrang fruit (purple, red, and pink) by qualitative and quantitative analysis. The extract was obtained through maceration of powder for 26 hours with 0.1% HCl (1:10) in methanol. The result showed that pink kecombrang had dominant physical characteristics (length, diameter, circumference, weight, number of pieces of fruit) and brightest colors. While purple kecombrang contained the highest total phenol, total flavonoids and antioxidant activity which are 1.51 ± 0.03 mg GAE/g dw extract 0.38 ± 0.03 mg QE/g dw extract, 599.07 ± 92.58 mg AAE/100 g dw (DPPH method) and 59.14 ± 5.72 mg AAE/100 g dw (FRAP method) respectively. PCA analysis showed a negative correlation between physical characteristics and phytochemical characteristics and antioxidant activity. Keywords: Kecombrang fruits, physical characteristics, phytochemical characteristics, antioxidant, PCA.]]>
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