scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban)

2020 ◽  
Vol 9 (4) ◽  
pp. 482
Author(s):  
Ni Komang Trisna Rahayu ◽  
I Dewa Gede Mayun Permana ◽  
GA. Kadek Diah Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Leaf Extract ◽  
Centella Asiatica ◽  
Total Flavonoid ◽  
Time Duration ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Effect On Yield

This research aimed to determine the effect of maceration time on the antioxidant activity of pegagan leaf extract and to determine the best maceration time with highest antioxidant activity of pegagan leaf extract. The experimental design used was Completely Randomized Design with maceration time duration there were 18, 24, 30, 36, 42, and 48 hours. All of the treatment repeated three times to obtained 18 units of experiments. The data analyzed by analyze of variance, if the treatment had a significant effect followed by The Duncan Test. The results showed that the maceration time treatment had a significant effect on yield, total phenolik, total flavonoid, total tannin and antioxidant activity of pegagan leaf extract. The 24 hour maceration time was the best treatment with antioxidant activity 66.67%, IC50 632.82 ppm, a yield of 24.30%, a total phenolik of 57.85 mgGAE / g, a total flavonoid of 105.28 mgQE / g. total tannin 54.09 mgTAE / g.

scholarly journals Pengaruh Waktu Maserasi Terhadap Aktivitas Antioksidan Ekstrak Daun Pegagan (Centella asiatica (L.) Urban)

2021 ◽  
Vol 10 (2) ◽  
pp. 163
Author(s):  
Ni Komang Triana Rahayu ◽  
I Dewa Gede Mayun Permana ◽  
Gusti Ayu Kadek Diah Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Leaf Extract ◽  
Centella Asiatica ◽  
Total Flavonoid ◽  
Time Duration ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Effect On Yield

This research aimed to determine the effect of maceration time on the antioxidant activity of pegagan leaf extract and to determine the best maceration time with highest antioxidant activity of pegagan leaf extract. The experimental design used was Completely Randomized Design with maceration time duration there were 18, 24, 30, 36, 42, and 48 hours. All of the treatment repeated three times to obtained 18 units of experiments. The data analyzed by analyze of variance, if the treatment had a significant effect followed by The Duncan Test. The results showed that the maceration time treatment had a significant effect on yield, total phenolik, total flavonoid, total tannin and antioxidant activity of pegagan leaf extract. The 24 hour maceration time was the best treatment with antioxidant activity 66.67%, IC50 632.82 ppm, a yield of 24.30%, a total phenolik of 57.85 mgGAE / g, a total flavonoid of 105.28 mgQE / g. total tannin 54.09 mgTAE / g.

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 JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 458
Author(s):  
Rizky Amalia Rachmawati ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
Phyllanthus Niruri ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Effect On Yield ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

scholarly journals PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 189
Author(s):  
I Gusti Ngurah Arry Putra ◽  
Ni Luh Ari Yusasrini ◽  
I Wayan Rai Widarta
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Centella Asiatica ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Randomized Design

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels  0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

scholarly journals KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Livia Adriana ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Carica Papaya ◽  
Plate Count ◽  
Hibiscus Sabdariffa ◽  
Total Anthocyanin ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract

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 Pengaruh Waktu Maserasi Terhadap Aktivitas Antioksidan Ekstrak Daun Mundu (Garcinia dulcis (Roxb.) Kurz)

2021 ◽  
Vol 10 (1) ◽  
pp. 14
Author(s):  
Setyo Widodo ◽  
Ni Made Yusa ◽  
Putu Timur Ina
Keyword(s):  
Antioxidant Activity ◽  
Leaf Extract ◽  
Extraction Yield ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Randomized Design ◽  
Completely Randomized Design

The research aimed to find effect of maceration time on antioxidant activity of mundu leaf extract and to know the best maceration time with highest antioxidant activity of mundu leaf extract. This study used a completely randomized design with treatment of maceration time 6 level: 12 hours, 24 hours, 36 hours, 48 ??hours, 60 hours, and 72 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The variabels observed ware extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity. The data obtained were analyzed by ANOVA and if the treatment had significant effect followed by Duncan test. The result showed were maceration time has significant effect on extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity of mundu leaf extract. The best treathment was 24 hours with extraction yield was 24.67 %, total tannin was 133.04 mg.TAE/g, total flavonoids was 364.36 mg.QE/g, total phenol was 143.82 mg.GAE/g, and antioxidant activity was 86.89 % with  IC50 was 47.45 mg/L.

scholarly journals Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.)

2019 ◽  
Vol 38 (4) ◽  
pp. 463
Author(s):  
Lisna Ahmad ◽  
Suryani Une ◽  
Yoyanda Bait
Keyword(s):  
Antioxidant Activity ◽  
Leaf Extract ◽  
Treatment Level ◽  
Traditional Food ◽  
Nutrient Analysis ◽  
The Public ◽  
Functional Value ◽  
Randomized Design ◽  
High Antioxidant Activity ◽  
Completely Randomized Design

Traditional food products are no longer attractive to the public, so it needs innovation to create the product has a functional value. The aim of this research is to produce fortified cornmeal with kersen leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used completely randomized design with single factor at 6 treatment level, soaking grits of corn on cherry extract with concentration 0%, 10%, 20%, 30%, 40%, and 50%. The results of nutrient analysis consists protein ranged from 7.59% – 8.93%, fat 0.53% – 0.96%, ash content 0.05% – 0.12%, water content 11.6% – 13.37% and carbohydrate 77.24% – 78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract which added higher also the antioxidant activity of fortified cornmeal is 11.85 – 36.17%. Based on panelist organoleptic test give neutral response until somewhat like for the aspect of color, texture, aroma and overall grits while for panelist taste aspect give response rather dislike.

scholarly journals PENGARUH KONSENTRASI LARUTAN GULA TERHADAP SEDIAAN SIRUP SELEDRI (APIUM GRAVEOLENS L.)

2019 ◽  
Vol 10 (2) ◽  
pp. 1-8
Author(s):  
Adita Silvia Fitriana
Keyword(s):  
Antioxidant Activity ◽  
Traditional Medicine ◽  
Functional Food ◽  
Leaf Extract ◽  
Apium Graveolens ◽  
The People ◽  
Randomized Design ◽  
Ic50 Values ◽  
Completely Randomized Design

  Abstract   Celery plants (Apium graveolens L.) have long been used as ingredients of traditional medicine as antihypertensive by the people of Indonesia. This study aims to determine the effect of variations in the addition of celery leaf extract on the manufacture of functional food in the form of syrup from celery leaf extract (Apium graveolens L.) on organoleptic assessment and the quality of syrup preparations. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatment and each treatment was repeated 3 times. Variation of addition of celery leaf extract as follows: (M0) = 0% (control), (M1) = 0.33% (0.55 g), (M2) = 0.39% (0.65 g), (M3 ) = 0.51% (0.85 g) and (M4) = 0.6% (1 g). The results showed that celery leaf extract had antioxidant activity with IC50 values ​​of 98.24 µg / mL and positive (+) containing flavonoids. The addition of celery leaf extract to syrup has a very significant effect on organoleptics (aroma and taste), 7th day pH and viscosity, and all homogeneous syrups. The most preferred treatment panelist was treatment M1 (0.33%) with a scoring score of 4.03 (likes) and a taste of 3.93 (likes) and according to SNI. While the panelists preferred the treatment of M4 (0.6%) with a scoring score of 3.24 (rather like) and flavor of 2.87 (rather like) but according to SNI. The fewer additions of celery leaf extract, the syrup is increasingly preferred by panelists.   Keywords: celery, formulation, syrup

scholarly journals Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Cair Daun Turi (Sesbania grandiflora)

2020 ◽  
Vol 9 (2) ◽  
pp. 242
Author(s):  
Jevon Misael Gerald Masengi ◽  
Gusti Ayu Kadek Diah Puspawati ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Flavonoid ◽  
Solvent Treatment ◽  
Effect Of Solvent ◽  
Sesbania Grandiflora ◽  
Liquid Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this study was to determine the effect of solvent types on antioxidant activity of turi (Sesbania grandiflora) leaves liquid extract and to determine the compatible solvent types which have the highest antioxidant activity of turi leaves liquid extract. The research used a completely randomized design with the treatment of solvent types consisting of 4 level which is: aquadest; acetone 70%; methanol 70%; and ethanol 70%. The treatment was repeated four times so that they were obtained 16 experiment units. The data was analyzed with analysis of variance and if the treatment had a significant effect followed by a Duncan's Multiple Range Test. The results showed the type of solvent treatment had a significant effect on antioxidant activity, total flavonoid, total tannin, and vitamin C content. The best treatment was obtained from turi leaves liquid extract using acetone 70% solvent which had the highest antioxidant activity of 75.71% with the value of IC50 269.67, total flavonoid 0.185 mg QE/g material, total tannin 0.013 mg TAE/g material and vitamin C content 0.45 mg AAE/ g material. Keywords : antioxidant activity, solvent types, turi leaves.

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