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 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.

scholarly journals PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN SIRIH MERAH (Piper crocatum Ruitz & Pav) MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE)

2019 ◽  
Vol 8 (3) ◽  
pp. 278
Author(s):  
I Gede Tirta Yasa ◽  
Nengah Kencana Putra ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Concentration ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Randomized Design ◽  
Assisted Extraction ◽  
Completely Randomized Design ◽  
Test Treatment

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in red betel leaves extract using the MAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. Treatment of ethanol concentration had a very significant effect (P <0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The results showed that 90% ethanol concentration was the best treatment which produced a yield of 25.17%, total phenol 106.00 mg GAE / g extract, total flavonoids 46.98 mg QE / g and antioxidant activity based on IC50 at 81.61 ppm. Keywords : red betel leaves, ethanol, MAE, antioxidant activity.

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.)

2018 ◽  
Vol 7 (4) ◽  
pp. 165
Author(s):  
Ega Amelinda ◽  
I Wayan Rai Widarta ◽  
Luh Putu Trisna Darmayanti
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Extraction Yield ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.

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 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 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.

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 Extract Corn Silk with Variation of Solvents on Yield, Total Phenolics, Total Flavonoids and Antioxidant Activity

2017 ◽  
Vol 14 (1) ◽  
pp. 21
Author(s):  
Haslina Haslina ◽  
Murtiari Eva
Keyword(s):  
Antioxidant Activity ◽  
Solvent Extraction ◽  
Ethyl Acetate ◽  
Tangent Plane ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Corn Silk ◽  
Randomized Design ◽  
Acetone Water ◽  
B Vitamin

Corn silk is a by product or waste that is commonly used as a traditional medicine that contain bioactive compounds such as volatile oils, steroids, alkaloids, tannins, flavonoids, chlorogenic acid and phenolic compounds, containing protein, carbohydrates, minerals (Ca, Mg, Cu , Zn, Fe and Mn), higher crude fiber, vitamin B, vitamin C, vitamin K, steroids such as sitosterol and stigmasterol, alkaloids, saponins, tannins, flavonoids, anthocyanins, protokatekin, vanilic acid, derivatives hasperidin and quersetin, phenols, terpenoids and glycosides, maysin, β-carotene, beta-sitosterol, geraniol, hordenin, limonene, menthol and viteskin also a good source of poliphenol as antioksidan. Solvent used for the extraction of flavonoid compounds are methanol, ethanol, acetone and ethyl acetate. Basic separation by solvent extraction is the difference in the solubility of each composition in compaction with solvent. Solubility is influenced temperature, stirring speed, the extraction time, comprehensive tangent plane solids by solvent extraction and frequency.This study aims to extract corn silk by using a variation of solvent type in terms of yield, total phenols, flavonoids and antioxidant activity.The experimental design used in this study is completely randomized design (CRD) 1 factor with 5 replications. Solvent: methanol: water (85:15) (v/v) ethanol: water (85:15) (v/ v), ethyl acetate: water (85:15) (v/v), acetone: water (85 : 15) (v/v). Furthermore, the data obtained were analyzed variants and if there is a difference between treatments continued by Duncan Multiple Range Test (DMRT) at 5% level.Variations in the type of solvent significant (p <0.05) to the yield, total phenol, total flavonoids and antioxidant activity. Variations in the type of solvent with the highest yield at a ratio (methanol: water), and the ratio (ethanol: water), then the ratio (acetone: water) and the lowest ratio of (ethyl acetate: water). At ratio (methanol: water) obtained yield is 65.8%, total phenol ie 45350.27 mg / kg GAE, total flavonoids 291.28 mg QE / kg and activities of antioxidant that is 92.1%.

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

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