scholarly journals PENAMBAHAN KOLAGEN SISIK DAN TULANG IKAN GURAMI (Osphronemus goramy) PADA MINUMAN JUS JAMBU BIJI (Psidium guajava)

2021 ◽  
Vol 8 (1) ◽  
pp. 12-19
Author(s):  
Willy Pranata Wijaya ◽  
Thomas Gozali
Keyword(s):  
Vitamin C ◽  
Psidium Guajava

Telah dilakukan penentuan penambahan kolagen yang berasal dari tulang dan sisik ikan gurami kedalam minuman jus jambu biji merah serta karakteristik pada minuman jus jambu biji merah berkolagen berdasarkan sifat kimia, sifat fisik serta organoleptik. Penelitian ini menggunakan rancangan percobaan faktorial 5x5 dalam rancangan acak kelompok (RAK) satu faktorial dengan ulangan sebanyak 5 kali, dimana faktornya meliputi : konsentrasi kolagen yang ditambahkan (A), yaitu a1 (1%), a2 (1,5%), a3 (2%), a4 (2,5%), a5 (3%). Respon analisis yang dilakukan meliputi respon organoleptik (rasa, aroma dan warna), respon fisik (viskositas) dan respon kimia (kadar protein dan kadar Vitamin C). Hasil Penelitian ini menunjukan bahwa konsentrasi kolagen yang ditambahkan kedalam minuman jus jambu biji merah berpengaruh terhadap respon rasa, aroma, viskositas, protein dan Vitamin C dari minuman jus jambu biji merah. Konsentrasi kolagen yang ditambahkan kedalam minuman jus jambu biji merah tidak berpengaruh terhadap warna minuman.

scholarly journals Comparative account of vitamin C contents, antioxidant properties and iron contents of minor fruits in Sri Lanka

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Hashini Imalsha Abeysuriya ◽  
Vajira P Bulugahapitiya ◽  
Loku Pullukkutige Jayatissa
Keyword(s):  
Sri Lanka ◽  
Vitamin C ◽  
Mangifera Indica ◽  
Antioxidant Properties ◽  
Dehydroascorbic Acid ◽  
Psidium Guajava ◽  
Sri Lankan ◽  
Antioxidant Power ◽  
Melastoma Malabathricum ◽  
Ic50 Values

Sri Lanka is a habitat of diverse fruit varieties; nevertheless 95% of them are underutilized by people due to unawareness of their nutritional values and health aspects, and hence become ‘minor fruits’. This study was aimed on revealing vitamin C, iron and antioxidant contents of 29 varieties of minor fruits (MFs) with the comparison of the same with three best commonly consumable fruits (CFs), namely Carica papaya, Mangifera indica and Psidium guajava. Ascorbic acid (Asc), dehydroascorbic acid (DAsc), vitamin C (TC), phenolic (TP), flavonoid (TF), iron (Fe) contents and antioxidant capacities (AOCs) of fruits were determined using standard methods. The results of mean Asc, DAsc, TC, TP, TF and Fe contents in 100 gm of MFs ranged from 3.1 to 121.5 mg, 1.2 to 70.7 mg, 6.6 to 136.1 mg, 24.9 to 1613.3 mg Gallic acid equivalent, 6.2 to 228.0 mg Quercetin equivalents and 0.2 to 4.9 mg respectively. DPPH and Ferric Reducing Antioxidant Power (FRAP) assays were used for AOCs and variation of IC50 values in a DPPH assay was 1.2 to 245.4 mg/ml whereas FRAP values ranged from 9.6 to 486.7 ?mol FeSO4/gm. Among the studied minor fruits, Melastoma malabathricum (Maha bovitiya/ Malabar melastome) is found as the best respect to all considered parameters. As a conclusion, it can be stated that, the Sri Lankan minor fruits are good alternatives to the common fruits as they are recognized as good source of vitamin C, iron and higher content of antioxidants. As an outcome, Sri Lankan minor fruits can be promoted as alternatives to common fruits and as source of revenue for national economy.

Khảo sát tiềm năng kháng khuẩn từ cao chiết lá cây ổi (Psidium guajava l.)

2020 ◽  
Vol 14 (1) ◽  
pp. 84-94
Author(s):  
Dương Nhật Linh ◽  
Nguyễn Tấn Phát ◽  
Nguyễn Doãn Thanh Liêm ◽  
Trần Thị Á Ni ◽  
Nguyễn Thanh Duy ◽  
...  
Keyword(s):  
Vitamin C ◽  
13C Nmr ◽  
Psidium Guajava ◽  
Salmonella Typhi ◽  
E Coli

Ngày nay, cùng với sự phát triển của y học, các hợp chất từ thực vật giữ vai trò chính trong việc phát hiện và phát triển các dược phẩm mới, được xem như là một trong những nguồn thay thế lý tưởng vì mức độ an toàn, không hoặc ít phản ứng phụ và có nhiều đích tác động khác nhau lên tế bào vi khuẩn nên ít có nguy cơ gây ra sự kháng thuốc, trong đó Ổi (Psidium guajava L.) rất giàu các chất chống oxy hóa, vitamin C, kali và chất xơ. Nghiên cứu dược lý cho thấy dịch chiết các bộ phận của cây ổi đều có khả năng kháng khuẩn, làm săn se niêm mạc và cầm tiêu chảy. Trong kết quả nghiên cứu này, cao ethyl axetat từ lá cây ổi có khả năng kháng khuẩn và kháng cao nhất với MRSA (31,67 ± 1,52mm). Cao chiết ethyl axetat có tác động ức chế MRSA, E. coli và Salmonella typhi ở nồng độ ức chế tối thiểu (MIC) là 1/128 tương ứng nồng độ 1,5625mg/mL và có tác động ức chế P. aeruginosa ở giá trị MIC là 1/256 tương ứng nồng độ 0,78mg/mL. Kết hợp phương pháp sắc ký cột và sắc ký lớp mỏng, chúng tôi đã phân lập và tinh chế được hợp chất PG01 có khả năng kháng MRSA cao nhất. Dựa trên dữ liệu phổ 1H, 13C-NMR cho thấy cấu trúc của hợp chất có khả năng kháng khuẩn mạnh (PG01) được xác định là 3-β-hydroxylup-20(29)-ene. Kết quả của đề tài có thể sẽ mở ra một hướng phát triển mới cho ngành Dược trước những thách thức của tình hình vi khuẩn đề kháng kháng sinh hiện nay.

scholarly journals Pengaruh Penggunaan Tepung Buah Jambu Biji (Psidium Guajava L.) Dalam Ransum Terhadap Persentase Dan Potongan Komersial Karkas Ayam Broiler

2019 ◽  
Vol 13 (24) ◽  
pp. 93
Author(s):  
Mandegani D. ◽  
L. D. Mahfudz ◽  
B. Sukamto
Keyword(s):  
Vitamin C ◽  
Psidium Guajava

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung buah jambu biji dalam ransum ayam broiler dengan dosis yang berbeda terhadap persentase dan potongan komersial karkas ayam broiler. Materi yang digunakan dalam penelitian adalah: 120 ekor unsexing broiler dengan bobot rata-rata 389,33±7,9 g umur 16 hari, ransum tepung buah jambu biji merah dan vitamin C sintetis. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan masing – masing, unit percobaan diisi 6 ekor ayam. Perilaku tersebut adalah T0: tanpa penambahan Tepung buah jambu biji merah (TBJM), T1: 1,7% TBJM, T2: 3,4%TBJM, T3: 5,1%TBJM, T4: vitamin C 500 ppm. Parameter yang diamati adalah persentase karkas dan potongan komersial. Hasil penelitian menunjukkan bahwa pemberian tepung buah jambu biji pada ransum menunjukkan terhadap ayam broiler yang diberikan ransum dengan penggunaan tepung buah jambu biji sebesar 3,4% (T2) menghasilkan berat karkas dan potongan komersial paling tinggi dan pengaruh yang nyata (P<0,05) apabila dibandingkan dengan ayam broiler yang diberikan ransum tanpa penggunaan tepung buah jambu biji (T0), ransum dengan penggunaan tepung buah jambu biji sebesar 1,7% (T1), 5,1% (T3) dan vitamin C 500 ppm (T4). Kesimpulan, penggunaan tepung buah jambu biji 5% sudah mampu meningkatkan bobot karkas ayam broiler.

scholarly journals Physico-chemical attributes and organoleptic assessment of guava (Psidium guajava L.) cultivars grown in eastern Uttar Pradesh

2016 ◽  
Vol 8 (4) ◽  
pp. 1731-1734
Author(s):  
Anupam Tiwari ◽  
A. K. Pal ◽  
Sarvesh Singh ◽  
S. P. Singh ◽  
Vishnu Lal Patidar
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Uttar Pradesh ◽  
Psidium Guajava ◽  
Physico Chemical ◽  
Chemical Attributes ◽  
Eastern Uttar Pradesh ◽  
Number Of Seeds

A study was conducted to evaluate the different guava cultivars for their physico-chemical composition and organoleptic assessment during the year 2012-2013. Results of study indicated that Gorakh Bilas Pasand cultivar proved to be superior on the basis of physical characters (Length-7.64 cm, Breadth-7.79 cm , Weight-240.60 g, Number of seeds per fruit-251 etc.) followed by Lucknow-49. However, Lucknow-49 was found noteworthy in respect of chemical composition (TSS-13.00 oBrix, Acidity-0.50%, pH-5.86, Vitamin C-300.36 mg/100g etc). In organoleptic assessment, it was found that ‘liked very much’ rating was provided by consumer to Lucknow-49. On the basis of overall findings, it was concluded that ‘Lucknow-49’ was superior in most of characters studied and might be one of the promising cultivars for quality fruits under eastern Uttar Pradesh conditions.

scholarly journals Validation and Vitamin C Testing in Crystal Guava (Psidium guajava L.) With Variations of Origin With the HPLC Method (High Performance Liquid Chromatography)

2019 ◽  
Vol 11 (1) ◽  
pp. 52 ◽  
Author(s):  
Any Guntarti ◽  
Endah Nurvita Hutami
Keyword(s):  
Vitamin C ◽  
Qualitative Analysis ◽  
Retention Time ◽  
High Performance ◽  
Psidium Guajava ◽  
Hplc Method ◽  
System Suitability ◽  
Phase Water ◽  
The City ◽  
Positive Results

Crystal guava contains high vitamin C.&nbsp;Vitamin C is contained in different fruits, one of the factors is the altitude of the fruit plant growing areas.&nbsp;This study aims to determine the level of vitamin C in the slurry of crystal guava flesh with variations of origin using the HPLC method.&nbsp;Samples of crystal guava are obtained from the city of Bogor, Malang, and Gunung Kidul.&nbsp;The samples to be analyzed are prepared as a slurry.&nbsp;Qualitative analysis is done by identification using KMnO4 p.a, FeCl3 p.a, AgNO3 p.a as well as comparing the retention time of the sample with vitamin C. Method validation for system suitability, linearity and precision provide results that are eligible according to the applicable regulations.&nbsp;Quantitative analysis using HPLC with C18 stationary phase, water: methanol mobile phase (95: 5) v/v, flow rate of 1 mL/min, and run time of 7.5 minutes.&nbsp;Qualitative analysis by using KMnO4, FeCl3, AgNO3, and retention time (tR) shows positive results of the vitamin C existence. The average levels of vitamin C from Bogor, Malang, and Gunung Kidul, equal to (0.4139 &plusmn; 0.004) mg/mL;&nbsp;(0.6746 &plusmn; 0.03) mg/mL;&nbsp;and 0.8608 &plusmn; 0.002 mg/mL respectively.

scholarly journals Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)

2020 ◽  
Vol 1 (1) ◽  
pp. 26
Author(s):  
Widya Krisnitya ◽  
Purnama Darmadji ◽  
Yudi Pranoto
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Psidium Guajava ◽  
Cassava Starch ◽  
Hydrolysis Time ◽  
Encapsulation Method ◽  
Processed Products ◽  
Hydrolysis Of

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

scholarly journals Pengaruh penambahan jus jambu biji (Psidium guajava L) terhadap mutu organoleptik dan vitamin C minuman Fruity-Whey

2021 ◽  
Vol 5 (2) ◽  
pp. 129
Author(s):  
Iza Ayu Saufani ◽  
Mirnawati Mirnawati ◽  
Syahrial Syahrial
Keyword(s):  
Vitamin C ◽  
Psidium Guajava

scholarly journals Chemical Composition and Antioxidant Activity of the Main Fruits Consumed in the Western Coastal Region of Ecuador as a Source of Health-Promoting Compounds

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 387 ◽  
Author(s):  
Mabel Guevara ◽  
Eduardo Tejera ◽  
María G. Granda-Albuja ◽  
Gabriel Iturralde ◽  
Maribel Chisaguano-Tonato ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Acid Content ◽  
Sugar Content ◽  
Coastal Region ◽  
Psidium Guajava ◽  
Total Phenolic ◽  
Phytelephas Aequatorialis ◽  
Health Promoting

We studied 19 different tropical fruits traditionally consumed in the coastal lowlands of Ecuador to determine their chemical composition and antioxidant activity. Carambola (Averrhoa carambola L.) had the highest total phenolic, flavonoid, and total antioxidant capacity values, whereas guava fruits (Psidium guajava L.) had the highest vitamin C values. The main organic acids identified were lactic, citric, and acetic acids, and the highest amount of lactic acid was found in soursop fruits (Annona muricata L.), whereas Ecuadorian ivory palm (Phytelephas aequatorialis Spruce) and guava fruits had the highest acetic acid content. Guava also had the highest citric acid content; the highest concentration of oxalic acid was found in carambola. In terms of sugar content, giant granadilla (Passiflora quadrangularis L.) had the highest values of glucose, and red mombin (Spondias mombin L.) had the largest values for fructose and guava for sucrose. Chili pepper (Capsicum chinense Jacq) proved to be the main source of carotenoids, lutein, and β-carotene, anthocyanins, and vitamin C. The results here increase our knowledge regarding the composition of the main fruits consumed on the west coast of Ecuador to facilitate recommendations as potential sources of health-promoting compounds.

scholarly journals PENAMBAHAN KOLAGEN SISIK DAN TULANG IKAN GURAMI (Osphronemus goramy) PADA MINUMAN JUS JAMBU BIJI (Psidium guajava L)

2020 ◽  
Keyword(s):  
Experimental Design ◽  
Vitamin C ◽  
Protein Content ◽  
Block Design ◽  
Psidium Guajava ◽  
Factorial Experimental Design ◽  
Organoleptic Properties ◽  
Collagen Concentration ◽  
Randomized Block Design ◽  
Physical Responses

The addition of collagen derived from bone and scales gouramy into red guava juice drinks and the characteristics of collagen red guava juice drinks based on chemical, physical and organoleptic properties was done. This study used a 5x5 factorial experimental design in a factorial randomized block design (RCBD) with 5 replications, which included factors: added collagen concentration, namely a1 (1%), a2 (1.5%), a3 (2%), a4 (2.5%), a5 (3%). The analysis responses included organoleptic responses (taste, aroma and color), physical responses (viscosity) and chemical responses (protein content and Vitamin C levels). The results of this study indicate that the concentration of collagen added to red guava juice drinks affect the response of taste, aroma, viscosity, protein and Vitamin C from red guava juice drinks. The concentration of collagen added to the red guava juice drink has no effect on the color of the drink

scholarly journals PENGARUH KONSUMSI JAMBU BIJI TERHADAP KADAR HB PADA IBU HAMIL ANEMIA

2021 ◽  
Vol 7 (4) ◽  
pp. 793-800
Author(s):  
Ani Mustika ◽  
Rosmiyati Rosmiyati ◽  
Ledy Octaviani Iqmy ◽  
Anggraini Anggraini
Keyword(s):  
Vitamin C ◽  
Antenatal Care ◽  
Pregnant Women ◽  
Quantitative Research ◽  
Statistical Tests ◽  
Sampling Technique ◽  
Psidium Guajava ◽  
P Value ◽  
Purposive Sampling ◽  
Bivariate Data

Background : Data on visits of pregnant women who perform Antenatal Care (ANC) at BPM Okdiah Betty Kec. Trimurjo Kab. Lampung Tengan from December 2020 to January 2021, as many as 59 people. Based on the results of a pre-survey conducted at BPM Okdiah Betty, Amd. Keb Kec. Trimurjo Kab. Central Lampung in January 2021, there were 59 pregnant women in the I-III trimester who made ANC visits in December 2020 to January 2021. The purpose : of this research is to prove the effect of guava consumption (Psidium Guajava L) on hemoglobin levels in anemic pregnant women.Method :The type of research is quantitative, research design methods Experiment withapproach. two-group pretest posttest. Data on visits from pregnant women at BPM Okdiah Betty, Trimurjo District, Central Lampung Regency, obtained the number of pregnant women TM I-III from December 2020 to January 2021 as many as 59 people, purposive sampling technique was used, univariate and bivariate data analysis using t-test.Result : The average HB levels in pregnant women before being given guava and Fe tablets with a mean of 10,533 g/dlthe min value is 9.00 gr/dl and the max value is 11.40 gr/dl.The average Hb level after being given guava and fe tablets with a mean of 11.580gr/dlmin value 11.50 gr/dl and max value 11.80gr/dl,the results of statistical tests obtained P-value = 0.000 (<0.05). Conclusion : which means that there is an effect of guava consumption on Hb levels in anemic pregnant women.There is an effect of guava consumption on Hb levels in anemic pregnant women at BPM Okdiah Betty, Trimurjo District, Central Lampung Regency.As information material for respondents that consuming guava can increase hemoglobin levels in pregnant women so as to prevent anemia in pregnant womenSuggestion it is hoped that pregnant women will eat guava as a food choice that contains high vitamin C which can increase Fe absorption in pregnant women. so that the absorption of Fe can be maximized so that anemia does not occur. Key words : Guava, Hb Levels, Anemia Pregnant Women ABSTRAK Latar belakang :Data kunjungan ibu hamil yang melakukan Antenatal Care (ANC) di BPM Okdiah Betty Kec. Trimurjo Kab. Lampung Tengan sejak bulan desember 2020 sampai dengan januari 2021 yaitu sebanyak 59 orang. Berdasarkan hasil pre survey yang peneliti lakukan di BPM Okdiah Betty,Amd.Keb Kec.Trimurjo Kab.Lampung Tengah pada bulan Januari 2021 terdapat 59 ibu hamil trimester I-III yang melakukan kunjungan ANC pada bulan Desemder 2020 hingga Januari 2021.Tujuan penlitian ini adalah diketahuipengaruh konsumsi jambu biji (Psidium Guajava L) terhadap kadar hemoglobin pada ibu hamil anemia.Metode:Jenis penelitian kuantitatif, rancangan penelitian metode Eksperiment dengan pendekatan two group pretest posttest. Data Kunjungan ibu hamil di BPM Okdiah Betty Kecamatan Trimurjo Kabupaten Lampung Tengah, didapat jumlah ibu hamil TM I-III sejak bulan desember 2020 sampai dengan januari 2021 sebanyak 59 orang, teknikpengambilan sampel purposive sampling., analisa data univariat dan bivariat menggunakan t-test.Hasil :Rata-rata kadar HB pada ibu hamilsebelum diberi jambu biji dan tablet Fe dengan Mean10,533gr/dlnilai min 9,00 gr/dl dan nilai max 11,40gr/dl.Rata-rata kadar Hb setelah diberi jambu biji dan tablet fe dengan Mean11,580gr/dlnilai min 11,50 gr/dl dan nilai max 11,80gr/dl,Hasil uji statistik didapatkan nilai P-value = 0.000 (<0,05) yang artinya terdapat pengaruh konsumsi jambu biji terhadap kadar Hb pada ibu hamil anemia.Kesimpulan :Terdapat pengaruh konsumsi jambu biji terhadap kadar Hb pada ibu hamil anemia di BPM Okdiah Betty Kecamatan Trimurjo Kabupaten Lampung Tengah. Sebagai bahan informasi bagi responden bahwa dengan mengonsumsi jambu biji dapat meningkatkan kadar hemoglobin pada ibu hamil sehingga dapat mencegah terjadinya anemia pada ibu hamilSaran diharapkan ibu hamil mau mengonsumsi jambu biji sebagai pilihan makanan yang mengandung vitamin C tinggi yang dapat meningkatkan absorpsi Fe pada ibu hamil sehingga absorpsi Fe dapat maksimal sehingga tidak terjadi anemia. Kata Kunci : Jambu Biji, Kadar Hb, Ibu Hamil Anemia 

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