scholarly journals PENGARUH SUHU PENGERINGAN OVEN TERHADAP AKTIVITAS ANTIOKSIDAN BUBUK DAUN CEMCEM (Spondias pinnata (L.f) Kurz)

2020 ◽  
Vol 9 (3) ◽  
pp. 350
Author(s):  
I Putu Willigis Benito Khatulistiwa ◽  
I Dewa Gde Mayun Permana ◽  
I Gusti Ayu Kadek Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Temperature Treatment ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Drying Temperature ◽  
Oven Drying ◽  
Randomized Design ◽  
Leaf Powder ◽  
Range Test

This study aimed to determine the effect of oven drying temperature on the antioxidant activity of cemcem leaf powder and get the rightest oven drying temperature to produce cemcem leaf powder which had the highest antioxidant activity. The experimental design used was a completely randomized design with a drying temperature treatment consisting of consisting of 4 levels including: 40oC, 50oC, 60oC and 70oC. The treatment was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed using variance analysis, if it had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT). The results showed the drying temperature had a very significant effect (p<0.01) on water content, total phenolic, total flavonoids and antioxidant activity. Drying temperature of 50oC is the best temperature to produce cemcem leaf powder with the highest antioxidant activity of 61.98% with IC50 79.58 ppm, total phenolic 48.03 mg GAE/g powder, total flavonoids 49.11 mg QE/g powder, water content 7.78%.

scholarly journals PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY

2019 ◽  
Vol 8 (1) ◽  
pp. 36
Author(s):  
Dewa Ayu Tri Ulandari ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Temperature Treatment ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Duncan Multiple Range Test ◽  
Drying Temperature ◽  
Randomized Design ◽  
Bioactive Component ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.

scholarly journals Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Bubuk Daun Afrika (Vernonia amygdalina Delile)

2021 ◽  
Vol 10 (1) ◽  
pp. 77
Author(s):  
Karina Dinda Putri ◽  
Ni Luh Ari Yusasrini ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Ash Content ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Randomized Design ◽  
The Right ◽  
Firing Method ◽  
Range Test

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of African leaf herbal tea and find out the right processing method to get the highest antioxidant activity and the best characteristics. The Completely Randomized Design was used in this study with treatment methods which consisted of 4 levels, namely Method A (steam blanching and drying), Method B (withering and pan firing) Method C (withering and Drying) and Method D (steam blanching and pan firing). This study was repeated 4 times to obtain 16 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 Test (DMRT). The parameters tested in this study include water content, ash content, total phenols, total flavonoids, color, antioxidant activity and sensory characteristics. The results showed that the methods of processing herbal tea powder of African leaves has a highly significant effect on water content, total phenol, total flavonoids, antioxidant activity, color, and sensory tests of color, taste, flavor and have a significant effect on overall reception and have no significant effect on ash content. Herbal tea powder of African leaves processed by method steaming and drying was the best treatment with a moisture content of 6.41%, ash content of 5.27%, total phenol of 2.4169 mgGAE/g, total flavonoids 2, 6563 mgQE/g, antioxidant activity 67.28%, color (L, a, b = 4.86; -49.07; 34.71), light green color, very distinctive aroma of African tea leaves, very bitter taste, and overall reception likes.

scholarly journals Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener

2019 ◽  
Vol 7 (2) ◽  
pp. 600-606
Author(s):  
Asri Suko Mayangsari ◽  
Lilis Sri Wahyuni ◽  
Herly Evanuarini ◽  
Purwadi Purwadi
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Melting Rate ◽  
Randomized Design ◽  
Total Calorie ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Range Test

Sweetener is one of important factors which affect consumer acceptance as it affects the ice cream texture. Research on an alternative and healthier sweetener to substitute sugar in ice cream production has begun to emerge as consumers’ awareness on healthy food has been increasing. One of the promising alternatives was the utilization of Stevia leaf powder as it is known to have no calorie content. In this research, the best proportion of stevia leaf powder to substitute sugar in ice cream production was determined based on its physicochemical properties (viscosity, overrun, melting rate, sugar and total calories) and antioxidant activity. The research was done through laboratory experiment with a Completely Randomized Design consisted of four sugar and stevia leaf powder combinations and four replications. The treatments were P0 (20% sugar + 0% steviea leaf powder); P1 (17.5% sugar + 0.3% stevia leaf powder); P2 (16.25% sugar + 0.45% stevia leaf powder); and P3 (15% sugar + 0.6% stevia leaf powder). The obtained data was analyzed by ANOVA and further tested by Duncan’s Multiple Range Test upon significant effect.The results showed that the utilization of stevia leaf powder as sugar substitution gave highly significant effects (P<0.01) on ice cream viscosity, overrun, melting rate, sugar content, total calories and antioxidant activity. It can be concluded that the combination of 15% sugar and 0.6% stevia leaf powder (P3) produced the best ice cream characteristics with the viscosity of 1336.25 cP, overrun of 30.01%, melting rate of 37.24 minutes/50 g, sugar content of 34.63%, total calorie of 4.99 kcal and antioxidant activity of 81.92%.

scholarly journals Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum)

2021 ◽  
Vol 10 (1) ◽  
pp. 108
Author(s):  
I Wayan Ryantama Swastika Braja ◽  
I Dewa Gede Mayun Permana ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Phenolics ◽  
Raw Material ◽  
Total Flavonoids ◽  
Tamarindus Indica ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.

scholarly journals PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 308
Author(s):  
Anabella Nadia Nathaniel ◽  
I Nengah Kencana Putra ◽  
AA. Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sensory Properties ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Drying Time ◽  
Drying Temperature ◽  
Extract Content ◽  
Passiflora Foetida ◽  
C 50

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

scholarly journals ANTIOXIDANT QUALITY OF PHYTOCHEMICAL COMPOUNDS AND CHEMICAL CHARACTERISTICS OF DRIED MATOA (POMETIA PINNATA) PEELS

2020 ◽  
Vol 21 (4) ◽  
pp. 604-610
Author(s):  
Mira Andriani ◽  
Nahrowi Nahrowi ◽  
Anuraga Jayanegara ◽  
Rita Mutia ◽  
Theo Mahiseta Syahniar
Keyword(s):  
Water Content ◽  
Crude Protein ◽  
Chemical Characteristic ◽  
Crude Fiber ◽  
Drying Temperature ◽  
Randomized Design ◽  
Phytochemical Compounds ◽  
Drying Treatment ◽  
Range Test

This study was aimed to examine the influence of drying temperature on phytochemical compounds and chemical characteristic of matoa (Pometia pinnata) peels. This study used a completely randomized design with the drying temperature treatments which was divided into P0 = freeze drying (control), P1 = 50Ë%C, P2 = 60Ë%C, and P3 = 70Ë%C, each treatment was dried for 48 hours. Variables observed were phytochemical compounds, water content, ashes content, crude protein, crude fat, crude fiber, IC50, malondialdehide/MDA and phenol. This study used analysis of variance followed by Duncan Multiple Range Test when the results showed significance dierence. It was calculated through Statistical Package for Social Science (SPSS) version 21.0. The results showed that the drying temperature influenced water content and IC 50. The phytochemical compounds of matoa peels were observed through qualitative screening included flavonoids, saponins, and tannins. The best results on the drying treatment of matoa peels was P1 (50Ë%C) which presented 9.47±0.14% water content, 3.74±0.07% ashes content, 4.89±0.03% crude protein, 0.46±0.04% crude fat, 34.42±2.16% crude fiber, 30.92±10.25 IC50, 12.85±1.49 mg/g MDA, and 0.85±0.23% phenol.

scholarly journals Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik

2021 ◽  
Vol 10 (2) ◽  
pp. 256
Author(s):  
Ni Kadek Ayu Puspitayanti ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Breaking Strength ◽  
Calcium Content ◽  
Ash Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.

scholarly journals PENGARUH KOMBINASI SUHU DAN DEHUMIDIFIKASI UDARA PENGERING TERHADAP AKTIVITAS ANTIOKSIDAN IRISAN BUAH MENGKUDU (Morinda citrifolia)

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 560
Author(s):  
Ruth Riama Magdalena Marbun ◽  
Sholahuddin Sholahuddin ◽  
Tri Rahayuni
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Water Content ◽  
Total Flavonoid ◽  
Total Flavonoids ◽  
Drying Method ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Dried Fruit

ABSTRACT          Fresh noni fruit has nutrients and active components and contains high water content. Noni has a short shelf life caused by high of water content, so it is necessary to reduce the water content of the material by drying. The purpose of this study was to determine the effect of method and drying temperature combination on antioxidant activity of noni slices which include ascorbic acid, total flavonoids, and antioxidant activity. This study was designed using Randomized Block Design (RBD) with combination of 2 treatment factors, namely the drying temperature (T) and the drying method (M) and 3 replications. The drying method uses three methods, namely conventional hot air, dehydrated hot air, and circulated dehydrated hot air, while the drying temperature used was 50 ° C, 57 ° C and 65 ° C. Data analysis for ascorbic acid, total flavonoids, and antioxidant activity using ANOVA test (α = 5%) and HSD test (α = 5%), while drying time was analyzed descriptively. The results showed that the highest antioxidant activity with conventional methods at 50 ºC was 34% with the characteristics of ascorbic acid 52.8 mg/100g of noni dried fruit, total flavonoids 3.81 mg QE/g of noni dried fruit, and drying time for 18 hours. Keywords: adsorbent, antioxidant, drying, noni, temperature ABSTRAK   Buah mengkudu segar kaya akan nutrisi dan komponen aktif serta mengandung kadar air tinggi. Tingginya kadar air mengakibatkan masa simpan yang singkat, sehingga perlu dilakukan pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu pengeringan terhadap aktivitas antioksidan irisan buah mengkudu yang meliputi asam askorbat, total flavonoid, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) desain faktorial yang terdiri dari kombinasi dua faktor perlakuan, yaitu suhu pengeringan (T) dan metode pengeringan (M) serta 3 ulangan. Metode pengeringan menggunakan tiga metode, yaitu metode konvensional, metode adsorpsi dan metode sirkulasi, sedangkan suhu pengeringan yaitu 50 °C, 57 °C dan 65°C. Analisa data untuk asam askorbat, total flavonoid, dan aktivitas antioksidan menggunakan ANOVA (α=5%) dan uji BNJ (α=5%), sedangkan lama pengeringan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dengan metode konvensional pada suhu 50 ºC yaitu sebesar 34% dengan karakteristik asam askobat sebesar 52,8 mg/100g buah mengkudu kering, total flavonoid sebesar 3,81 mg QE/g buah mengkudu kering, dan lama pengeringan selama 18 jam. Kata kunci: adsorben, antioksidan, mengkudu, pengeringan, suhu

scholarly journals PENGARUH LAMA EKSTRAKSI MENGGUNAKAN ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN TEMPUYUNG (Sonchus arvensis L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 321
Author(s):  
Ni Made Miradita Lestari ◽  
Ni Made Yusa ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Ultrasonic Method ◽  
Ethanol Extract ◽  
Ring Test ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sonchus Arvensis ◽  
Extraction Treatment

This study was conducted to determine the effect of time extraction using ultrasonic method on the antioxidant activity of tempuyung leaves ethanol extract and to find out the exact time to get tempuyung leaves ethanol extract with the highest antioxidant activity. The experimental design used in this study was a completely randomized design with time extraction as a treatment. The treatment consisting of five levels, which is 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes using ultrasonic method with temperature 45oC and frequency 37 kHz. All treatments were repeated three times so that they were obtained 15 experimental units. The data obtained were analyzed of variance and if the treatment had significant effect followed by Duncan’s Multiple Ring Test. The results showed that the time extraction treatment had a very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannin, and antioxidant activity from tempuyung leaves ethanol extract. The best treatment was 30 minutes which produced highest antioxidant activity of 58,60 % with IC50 262,82 mg/L included in the weak category, yield 18,60%, total phenolic 55,05 mg GAE/g, total flavonoid 38,14 mg QE/g, total tannin 8,82 mg TAE/g.

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