scholarly journals Increasing Antioxidant Activity and Organoleptic Properties of Soursop Leaf Tea (Annona muricata Linn.) by Adding Cinnamon Powder (Cinnamomum burmanni)

2020 ◽  
Vol 11 (2) ◽  
pp. 101-110
Author(s):  
Indarto Indarto ◽  
Salima Duwi Astuti ◽  
Mahmud Rudini ◽  
Wisnu Pambudi
Keyword(s):  
Antioxidant Activity ◽  
Design Method ◽  
Annona Muricata ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Two Factors ◽  
Qualitative Descriptive ◽  
Completely Randomized Design

Soursop leaf tea is a health drink that contains steroid compounds, terpenoids, flavonoids, kumari, tannins, and alkaloids. The flavonoids and tannins in soursop leaves act as antioxidants. Since it has an unpleasant aroma, cinnamon is added to add scent and flavor. This study aimed to determine the effect of cinnamon powder on the soursop leaf tea's antioxidant activity. This study employed the completely randomized design method (CRD) with two factors: the soursop leaves and cinnamon powder concentrations. This study consisted of four treatments, namely SP0 (100% soursop leaves), SP1 (90% soursop leaves and 10% cinnamon powder), SP2 (80% soursop leaves and 20% cinnamon powder), and SP3 (70% soursop leaves and 30% cinnamon powder) within three repetitions. The proximate test was focused on antioxidant activity analyzed by ANOVA at α = 5%. The organoleptic test covered the color, taste, aroma, and other overall preferences by qualitative descriptive tests. The results showed that the highest antioxidant (29.19%) could be found in the SP3 sample (70% soursop leaves and 30% cinnamon powder), while the preferred organoleptic test was the SP2 sample.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

Stability of Black Garlic Extract on Various pH and Temperature

2020 ◽  
Vol 7 (1) ◽  
pp. 17
Author(s):  
Putu Eka Yudhayanti ◽  
I Dewa Gde Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Garlic Extract ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Processing Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
New Compounds

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.

scholarly journals Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

2018 ◽  
Vol 3 (4) ◽  
pp. 808-821
Author(s):  
Cut Betari Arhandhi ◽  
Yuliani Aisyah ◽  
Rasdiansyah Rasdiansyah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Beta Vulgaris ◽  
Natural Dyes ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

scholarly journals Kandungan Flavonoid dan Serat Sesbania grandiflora pada Berbagai Umur Bunga dan Polong

2018 ◽  
Vol 9 (2) ◽  
pp. 122-130
Author(s):  
Eko Setiawan
Keyword(s):  
Dietary Fiber ◽  
Design Method ◽  
Soil Conditions ◽  
Vegetable Production ◽  
Harvest Time ◽  
Sesbania Grandiflora ◽  
Randomized Design ◽  
Two Factors ◽  
Dry Soil ◽  
Completely Randomized Design

ABSTRACTThe vegetable production in Madura islands is very limited due to dry soil conditions. The turi tree (Sesbania grandiflora) planted in Madura as barrier rice fields has the potential to be optimized as a source of vegetable. The objective of the study was to determine flavonoid and dietary fiber contents in flowers and fruits/pods of red and white turi that are picked at different ages. The research was conducted in December 2016 to March 2017 at Bangkalan. The study was arranged is Completely Randomized Design method with two factors and three replications. First factor was namely flower (red and white turi), and second factor is harvest time (turi flowers are harvested at 1, 2, 3, 4, 5, and 6 days; while the fruits/pods are harvested at 1, 2, 3, 4, 5, and 6 weeks after anthesis). The results showed that flavonoid contents in white turi flower ranged from 12.58-211.35 mg.100 g-1, whereas flavonoid contents in red flower ranged from 17.32- 30.05 mg.100 g-1. The highest flavonoid content is produced at 4-day-old flowers for white turi, and 4-5 day-old flowers for red flowers. The dietary fiber content in turi flower was higher in red than white flower ranged from 2.11-2.85% and 1.82-2.55%, respectively. The amount of dietary fiber in the fruits/pods was low, range from 0.013-0.686% and 0.009-0.722% in white and red turi, respectively. The flowers of turi should be consumed at 4-5 day-old flowers, while fruits/pods at 1-3 weeks after anthesis.Keywords: anthesis, functional vegetable, harvest time, Madura islandABSTRAKProduksi tanaman sayuran di Pulau Madura sangat terbatas karena kondisi tanah yang kering. Pohon turi (Sesbania grandiflora) yang ditanam sebagai pembatas tegalan dan sawah di Madura berpotensi untuk dioptimalkan sebagai sumber bahan sayuran. Penelitian bertujuan mengetahui kandungan serat dan flavonoid pada bunga dan buah/polong turi warna merah dan putih yang dipetik pada umur yang berbeda. Penelitian dilaksanakan di Bangkalan pada bulan Desember 2016 sampai Maret 2017. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor dan diulang 3 kali. Faktor pertama adalah jenis bunga (turi bunga merah dan bunga putih), sedangkan faktor kedua adalah umur panen (bunga turi dipanen pada umur 1, 2, 3, 4, 5, dan 6 hari; sedangkan buah (polong) dipanen pada umur 1, 2, 3, 4, 5, dan 6 minggu setelah bunga mekar). Hasil penelitian menunjukkan kandungan flavonoid pada bunga turi putih berkisar antara 12.58-21.35 mg.100 g-1, sedangkan pada turi bunga merah kandungan flavonoid berkisar 17.32-30.05 mg.100 g-1. Kandungan flavonoid tertinggi dihasilkan pada bunga umur 4 hari untuk turi putih, dan bunga umur 4-5 hari untuk turi merah. Kandungan serat turi merah lebih tinggi dibandingkan dengan turi putih masing-masing dengan kisaran antara 2.11-2.85% dan 1.82-2.55%. Kandungan serat pada buah/polong turi sangat rendah berkisar antara 0.013-0.686% pada turi putih dan sebesar 0.009-0.722% pada turi merah. Bunga turi sebaiknya dikonsumsi pada umur 4-5 hari, sedangkan buah/polong pada umur 1-3 minggu setelah anthesis.Kata kunci: anthesis, Pulau Madura, sayuran fungsional, umur panen

KARAKTERISTIK KIMIA, FISIKA, DAN SENSORI ES KRIM BUAH BIT (Beta vulgaris L.) DENGAN PERBEDAAN JENIS GULA

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Anggi Aswinda Nur Hasanah ◽  
Akhmad Mustofa ◽  
Yannie Asrie Widanti
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sugar Cane ◽  
Ice Cream ◽  
Sweet Taste ◽  
Frozen Food ◽  
Randomized Design ◽  
Two Factors ◽  
Nutrition Value ◽  
Completely Randomized Design

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

scholarly journals Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Kejompot (Crassocephalum crepidioides) Menggunakan Metode Maserasi

2021 ◽  
Vol 10 (1) ◽  
pp. 67
Author(s):  
Maria Christinela Domithesa ◽  
I Nengah Kencana Putra ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Design Method ◽  
Total Flavonoid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test ◽  
Treatment Water

This study aims to determine the effect of various solvent towards antioxidant activity of kejompot (crassocephalum crepioides) extract and to know the right solvent to obtained extract with the highest antioxidant activity. This study used a Completely Randomized Design Method with 4 treatment (water, methanol 70%, ethanol 70%, acetone 70%,) using maseration method. The treatment was repeated four times to obtain 16 experimental units. If there was a significant effect on the observed parameters, then followed by Duncan multipple range test. The result showed that the treatment significantly effected (P<0.05) on each of parameters such as : yield, tanin total, flavonoid, vitamin C, antioxidant activity. This study showed that methanol 70% as the best treatment that obtained yield, tannin, flavonoid, Vitamin C and antioxidant activity respectively 18.76 %, 1.05 mg TAE/g, 7.59 mg QE/g, 8.68 mg AAE/g, and 103.1 ppm antioxidant activity based on IC50  .

scholarly journals DAYA TERIMA KONSUMEN TERHADAP BAKPAO YANG DIPERKAYA SIFAT FUNGSIOAL SERAT DAN ANTIOKSIDAN BERBASIS DAUN KELOR (Moringa oleifera)

2019 ◽  
Vol 2 (1) ◽  
pp. 50-53
Author(s):  
Eman Darmawan
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Moringa Oleifera ◽  
Nutrient Content ◽  
Test Method ◽  
Consumer Acceptance ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Organoleptic Parameters

The research was designed to determine the effect of substitution of Moringa leaves to the level of consumer acceptance of  bun product and nutrient content. This research uses a completely randomized design (CRD) with single consisted Moringa leaf flour substitution (0%, 5%, 10%, 15%, 20%), each treatment replicated 3 times. Data were analyzed using analysis of variance (ANOVA), if there was a difference between the treatment, it would analyze with Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. The addition of Moringa leaf affect the organoleptic properties of bun product, the color of the bun was green, tasted moringa leaves, while the texture of buns increases softly. Based on organoleptic parameters, then the addition of Moringa leaves are preferred by the panelists was the addition of Moringa leaves as much as 10% with a score of 3.85, Reseda (3.3), a rather tasted the leaves of Moringa (3.35), soft texture (3.85 ), 36.78% water, 0.09% chlorophyll, fiber 14.98%, and 43.48% antioxidant activity. 

scholarly journals SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN

2019 ◽  
Vol 9 (2) ◽  
pp. 41
Author(s):  
Onny Cahyasari ◽  
Wikanastri Hersoelistyorini ◽  
Nurrahman Nurrahman
Keyword(s):  
Salt Content ◽  
Thiobarbituric Acid ◽  
Quality Data ◽  
Total Volatile ◽  
Coconut Fiber ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hedonic Quality

Eggs are easily damaged foodstuffs. Salting is one way to minimize damage and maintain storage. Salting generally uses NaCl salt for curing. In this study salting is done by utilizing the salt content of KCl in coconut fiber ash. This study aims to analyze the Total Volatile Nitrogen (TVN), rancidity (TBA) and organoleptic of salted eggs coconut fiber ash in during storage. This study used a Completely Randomized Design of One factor, with four different storage periods; 0 week storage, 1st week storage, 2nd week storage, and 3rd week storage were analyzed TVN (Total Volatile Nitrogen), TBA (Thiobarbituric Acid) and organoleptic properties (hedonic quality). Data on TVN and TBA were analyzed using ANOVA while organoleptic was analyzed using Friedmen test. The highest result of TVN at 3rd week was 1,902 mg / 100g and the highest TBA result also at 3rd week was 7.8 mg / kg of material. TVN and TBA results were noticeable differences during storage. The longer stored then the TVN and TBA levels will increase. The organoleptic test produces salted eggs with color, aroma, texture that were not significantly different during storage and taste that was getting salty during storage. Based on the results of organoleptic test, salted eggs of coconut fiber ash were still acceptable until 3rd week.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT KUE SUS

2018 ◽  
Vol 9 (2) ◽  
pp. 83
Author(s):  
Rusi Cahdian ◽  
Elida Elida ◽  
Wiwik Gusnita
Keyword(s):  
Design Method ◽  
Primary Data ◽  
Test Format ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Taro Flour ◽  
Completely Randomized Design ◽  
True Experiment ◽  
Analyze Data

The purpose of this study was to analyze the effect of substitution of taro flour as much 25%, 50% and 75% on quality choux paste covers volume, shape, color, smell, texture and taste. The type of this research was pure experiments (true experiment) with completely randomized design method. Data tipe that is primary data sourced from 30 semi trained panelists by replying the organoleptic test format. Analyze data using ANAVA, if Fcount > Ftable then proceed with Duncan test. The results showed that there was a significant effect on quality volume, shape, color, smell, and taste, and there was no significant effect on quality texture. The best result based on organoleptic test found in X1 with substitution of taro flour as much 25%.

scholarly journals PENGARUH JENIS PELARUT DAN RASIO BAHAN DENGAN PELARUT TERHADAP KANDUNGAN SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI ALPUKAT (PERSEA AMERICANA MILL.)

2018 ◽  
Vol 7 (2) ◽  
pp. 22
Author(s):  
Ginanjar Rifai ◽  
I Wayan Rai Widarta ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Analysis Of Variance ◽  
Persea Americana ◽  
Total Phenolic ◽  
Experiment Data ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Avocado Seed

This research was conducted in order to determine the type of solvent and ratio between sample and solvent to produce extract avocado seed with the highest antioxidant activity. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of ethanol, methanol, and acetone. The second factor was ratio between sample and solvent of 1:5, 1;10, and 1:15. The treatment was repeated three time to obtain 27 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of acetone and ratio between sample and solvent of 1:15 was highest antioxidant activity with total phenolic 803.60 mg/100g, IC50 was 540.95 ppm, and yield 41.36%.

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