scholarly journals KARAKTERISTIK KIMIAWI DAN AKTIVITAS ANTIOKSIDAN DAUN KERSEN (Muntingia calabura) PADA KETINGGIAN WILAYAH YANG BERBEDA

2021 ◽  
Vol 15 (01) ◽  
pp. 34
Author(s):  
Ade Galuh Rakhmadevi ◽  
Maria 'Azizah ◽  
Anna Mardiana Handayani
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Antioxidant Activities ◽  
Chemical Characteristics ◽  
Activity Levels ◽  
Herbal Tea ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Muntingia Calabura

Kersen trees (Muntingia calabura L.) are included in the Elaeocarpaceae family and are mostly used as a protective tree. The kersen leaves were an environmental waste (trash) and still lacks implementation in food processing. This study was aimed to determine the chemical characteristics and antioxidant activity of kersen leaves at different altitudes and their potential as an herbal tea. The difference in the height of the place to grow will be used as a factor to be studied so that this study uses a completely randomized design with a one factor pattern (height the place of growings). Kersen leaves were taken from three districts, namely Jember (83 amsl/above mean sea level), Situbondo (5 amsl), and Bondowoso (255 amsl). The results showed that the chemical characteristics of kersen leaves consisting of moisture content, ash content, fat content, and carbohydrate content were not significantly different between regions, while protein content and antioxidant activity levels were significantly different between regions. Keywords: antioxidant activities, kersen leaves

scholarly journals Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Dewi Fortuna Ayu ◽  
Azmi Wirzan ◽  
Faizah Hamzah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Persea Americana ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Completely Randomized Design ◽  
Red Ginger

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content,  and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%).  This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy.  The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.

scholarly journals Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea

2022 ◽  
Vol 951 (1) ◽  
pp. 012096
Author(s):  
R Suseno ◽  
Surhaini ◽  
S L Rahmi ◽  
F Yanti
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
General Term ◽  
Sensory Properties ◽  
Total Phenol ◽  
Test Results ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Herbal tea is a general term used for beverages that are not derived from Camellia sinensis tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims to obtain the best formulation of lemongrass, roselle, and ginger herbal teas. This research was conducted using a single Completely Randomized Design (CRD) with 4 concentrations of dried lemongrass, roselle, and ginger treatments. the lemongrass, roselle and ginger formulations used in this study were 1:1:1; 2:1:1; 1:2:1; and 1:1:2. The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance.

scholarly journals Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.)

2021 ◽  
Vol 10 (1) ◽  
pp. 44
Author(s):  
I Gede Widiyana ◽  
Ni Made Yusa ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Bitter Taste ◽  
Zingiber Officinale ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Physalis Angulata ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.

scholarly journals Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta

2021 ◽  
Vol 9 (1) ◽  
pp. 85
Author(s):  
Luh Gede Mening Lestari ◽  
Nyoman Semadi Antara ◽  
Ni Putu Suwariani
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Salmonella Typhimurium ◽  
Inhibitory Concentration ◽  
Antioxidant Activities ◽  
Infusion Time ◽  
Robusta Coffee ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.

scholarly journals Kandungan Vitamin C dan Uji Organoleptik Lulur Rosella (Hibiscus sabdariffa L.)

2021 ◽  
Vol 8 (1) ◽  
pp. 107
Author(s):  
Ni Putu Sukma Widyantari ◽  
Wirasiti Wirasiti ◽  
IGA Sugi Wahyuni
Keyword(s):  
Vitamin C ◽  
Antioxidant Activities ◽  
Rice Flour ◽  
Agricultural Technology ◽  
Hibiscus Sabdariffa ◽  
Red Rice ◽  
Antioxidant Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference

Rosella tea is a ingredient that can be used for making scrubs because of its antioxidant content, but yet limited in cosmetic science. This research was aimed to find out the amount value of vitamin C and antioxidant activity in scrub that contains Rosella tea (Hibiscus sabdariffa L.) with variation of rice flour concentrations. This research was conducted at Analitic Laboratory, Faculty of Agricultural Technology and Soil Mechanical Laboratory, Faculty of Engineering, Udayana University from May until August 2018. The experiment was conducted using completely randomized design with seven treatments. Parameters observed were the amount values of vitamin C, antioxidant activities and organoleptic consists texture, colour, aroma and impression of Rosella scrub. The results of this results is the highest vitamin C and antioxidant content were found in rosella scrub with the percentage of 10% white rice flour and 80% red rice flour. The difference in body scrub treatment has a significant effect on proband judgments seen from the texture, color and aroma, while the difference in lulur treatment has no significant effect on proband judgments seen from the impression.   Keyword: scrub, Rosella, vitamin C, antioxidant, organoleptic

scholarly journals PENGARUH LAMA PEMANASAN TERHADAP VITAMIN C, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS SIRUP KERSEN (Muntingia calabura L.)

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 289-297
Author(s):  
Rizki Ameliya ◽  
Nazaruddin . ◽  
Dody Handito
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Analysis Of Variance ◽  
Sensory Properties ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Muntingia Calabura ◽  
Significant Data

The aim of this research was to determine the effect of boiling time on vitamin C, antioxidant activity, reduction sugar, pH and sensory properties (tastes and aroma) of singapore cherry (Muntingia calabura L.) syrup. The experimental design used was Completely Randomized Design (CRD) one factor (boiling time) consist of five treatments: P1 (20 minute), P2 (30 minute), P3 (40 minute), P4 (50 minute), P5 (60 minute). The observed parameters were vitamin C, antioxidant activity, reduction sugar, pH and sensory properties (tastes and aroma with hedonic and scoring test). The data were analyzed using analysis of variance at 5% confident level with Co-Stat software. The significant data were analyzed using Honestly Significant Differences (HSD) test. The result showed that boiling time gave a significant effect on pH, vitamin C, antioxidant activity and reduction sugar but didn’t significant on sensory properties (tastes and aromas). The best treatment was boiling time for 20 minutes that resulted in the highest value of vitamin C (28.09 mg/100 g material) and antioxidant activity (51.79%). Meanwhile the reduction sugar was 7.95%, pH 4.28, the taste was rather sweet and the aroma was rather specific of Singapore cherry.Keywords: antioxidant, Singapore cherry, syrup, vitamin C.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pemanasan (perebusan) terhadap kadar vitamin C, aktivitas antioksidan, gula reduksi, pH dan sifat sensoris (rasa dan aroma) sirup kersen (Muntingia calabura L.). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu lama pemanasan (perebusan) yang terdiri dari lima perlakuan, meliputi; P1 (20 menit), P2 (30 menit), P3 (40 menit), P4 (50 menit), P5 (60 menit). Parameter yang diamati meliputi vitamin C, aktivitas antioksidan, gula reduksi, pH dan sifat sensoris rasa dan aroma (metode hedonik dan scoring) sirup kersen. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5 % menggunakan software Co-Stat. Apabila hasil pengamatan terdapat perbedaan yang nyata, maka diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perlakuan lama perebusan memberikan pengaruh yang berbeda nyata (signifikan) terhadap pH, vitamin C, aktivitas antioksidan dan gula reduksi namun memberikan pengaruh yang tidak berbeda nyata (non signifikan) terhadap sifat sensoris rasa dan aroma (uji hedonik dan scoring) sirup kersen. Perlakuan terbaik adalah lama perebusan 20 menit karena menghasilkan sirup kersen dengan vitamin C tertinggi (28,09 mg/100 g bahan) dan aktivitas antioksidan tertinggi (51,79%), gula reduksi 7,95%, pH 4,28, rasa agak manis dan aroma agak khas kersen.Kata kunci: antioksidan, kersen, sirup, vitamin C.

Improvement of cytoprotective and antioxidant activity of Rosa canina L. and Salix alba L. by controlled differential sieving process against H2O2-induced oxidative stress in mouse primary splenocytes

2017 ◽  
Vol 87 (3-4) ◽  
pp. 191-200 ◽  
Author(s):  
Nidhal Soualeh ◽  
Aliçia Stiévenard ◽  
Elie Baudelaire ◽  
Rachid Soulimani ◽  
Jaouad Bouayed
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Good Alternative ◽  
Activity Levels ◽  
Salix Alba ◽  
Rosa Canina ◽  
Free Process ◽  
Plant Powders ◽  
Sieving Process

Abstract. In this study, cytoprotective and antioxidant activities of Rosa canina (RC) and Salix alba (SA), medicinal plants, were studied on mouse primary splenocytes by comparing Controlled Differential Sieving process (CDSp), which is a novel green solvent-free process, versus a conventional technique, employing hydroethanolic extraction (HEE). Thus, preventive antioxidant activity of three plant powders of homogeneous particle sizes, 50–100 µm, 100–180 µm and 180–315 µm, dissolved directly in the cellular buffer, were compared to those of hydroethanolic (HE) extract, at 2 concentrations (250 and 500 µg/mL) in H2O2-treated spleen cells. Overall, compared to HE extract, the superfine powders, i. e., fractions < 180 µm, at the lowest concentration, resulted in greater reactive oxygen species (ROS) elimination, increased glutathione peroxidase (GPx) activity and lower malondialdehyde (MDA) production. Better antioxidant and preventive effects in pre-treated cells were found with the superfine powders for SA (i. e., 50–100 µm and 100–180 µm, both p < 0.001), and with the intermediate powder for RC (i. e., 100–180 µm, p < 0.05) versus HE extract. The activity levels of catalase (CAT) and superoxide dismutase (SOD) in pretreated splenocytes exposed to H2O2, albeit reduced, were near to those in unexposed cells, suggesting that pretreatment with the fine powders has relatively restored the normal levels of antioxidant-related enzymes. These findings supported that CDSp improved the biological activities of plants, avoiding the use of organic solvents and thus it could be a good alternative to conventional extraction techniques.

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

scholarly journals Quality assessment and antioxidant activities of the blossoms of Inula nervosa Wall

2020 ◽  
Author(s):  
Li-xia Hu ◽  
Mei-feng Luo ◽  
Wen-jing Guo ◽  
Xiao He ◽  
Jun Zhou ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quantitative Data ◽  
Antioxidant Activities ◽  
Quality Criteria ◽  
Chemical Compounds ◽  
Traditional Chinese Medicines ◽  
Chinese Medicines ◽  
Chemical Profiling ◽  
Multiple Origins ◽  
The Difference

Abstract Background Currently, although Inula nervosa Wall is well investigated, little is understood about blossoms of Inula nervosa Wall (BINW). Objective In this work, we systematically investigated the antioxidant activity of the extract from BINW by various standard assays including DPPH free radical ability, ABTS• +, and FRAP. Methods Chemical compounds are tentatively identified through an UHPLC-QTOF-MS system. Furthermore, the contents of nine compounds were detected with UHPLC method coupled with PDA. By carefully analyzing the quantitative data via clusters analysis and PCA. Results 46 compounds are tentatively identified and our results showed that 9 compound samples in 21 batches of BINW collected from different areas could be differentiated and analyzed by a heatmap visualization. In addition, the contents of nine compounds (flavonoids, phenolic acids) exhibited a total of higher amounts and better antioxidant activities from Yunnan than those from other three origins. Conclusions Our study not only developed a powerful platform to explain the difference traditional Chinese medicines (TCMs) species that in closely related through the chemometric and chemical profiling, but also presented a useful method to establish quality criteria of BINW with multiple origins. Highlights To detailly characterize the BINW, we not only performed DPPH, FRAP and ABTS assays to investigate its antioxidant activity, but also established UHPLC-QTOF-MS/MS and UHPLC-PDA based methods to comprehensively identify and qualitatively analyze its components.

scholarly journals IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE

2019 ◽  
Vol 8 (2) ◽  
pp. 111
Author(s):  
Dewa Gede Eka Prayoga ◽  
Komang Ayu Nocianitri ◽  
Ni Nyoman Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Quantitative Data ◽  
Qualitative Data ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Randomized Design ◽  
Solvent Type ◽  
Ic50 Values ◽  
Phytochemical Compounds ◽  
Completely Randomized Design

This research was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.

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