scholarly journals Pengaruh Jenis Pelarut Dan Rasio Bahan Dengan Pelarut Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea indica Less)

2021 ◽  
Vol 10 (1) ◽  
pp. 24
Author(s):  
I Gusti Ayu Krisma Widya Saraswati ◽  
I Ketut Suter ◽  
Anak Agung Istri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Leaf Extract ◽  
Total Flavonoids ◽  
Duncan Multiple Range Test ◽  
Real Effect ◽  
Randomized Design ◽  
Solvent Type ◽  
Level 1 ◽  
The Right ◽  
Range Test

This research was to determine the effect of type of solvent and the ratio of material to the solvent with ultrasonication on antioxidant activity of beluntas leaf extract (Pluchea indica Less) and also determine the right type of solvent and the ratio of material to the solvent to extract beluntas leaves with the highest antioxidant activity. The complately Randomized Design (CRD) with 2 factors was used in this study. First factor is the types of solvents with 4 level (aquades, methanol 90%, ethanol 90%, acetone 90%) and second factor is the ratio of materials to solvent with 3 level (1:10, 1:15, 1:20). The treatment were repeated twice for obtain 24 experimental units. Variables observed were yield, total flavonoids, total tannin, antioxidant activity and IC50. The data were analyzed using variance and if the treatment had a significant effect, on was followed by the Duncan Multiple Range Test. The results showed that the interaction between the types of solvents and the ratio of material to the solvent had a very significant effect (P <0.01) on yield, total flavonoids, antioxidant activity, IC50, but the interaction have no real effect on the total tannin only show the very significant effect against solvent type and ratio on total tannin. The results showed that ethanol 90% with a ratio of 1:20 was the best treatment that produced antioxidant activity of 67.03 %, IC50 of 74.37 ppm, total flavonoid of 11.08 mg QE/g, total tannin of 7.78 mg TAE/g and  yield of  4.16%.

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 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 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 Pemberian Ekstrak Daun Katuk (Sauropus androgynus L. Merr) dalam Air Minum Kambing Peranakan Ettawa untuk Meningkatkan Produksi dan Kualitas Susu

2018 ◽  
Vol 18 (2) ◽  
pp. 90-94
Author(s):  
Dedhi Yustendi ◽  
Ainal Mardhiah
Keyword(s):  
Drinking Water ◽  
Milk Production ◽  
Leaf Extract ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Milk Volume ◽  
Data Volume ◽  
Completely Randomized Design ◽  
Range Test ◽  
Banda Aceh

ABSTRAK. Penelitian dilaksanakan pada kelompok ternak kambing perah di Desa Geucee Kayee Jatoe Kota Banda Aceh. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan persentase pemberian ekstrak daun katuk dalam air minum yaitu S0, S1, S2 dan S3 (0 %; 10%; 20 %, dan 30% ), tiap perlakuan diulang sebanyak 4 kali. Data volume produksi air susu yang diperoleh dianalisa dengan ANOVA, dan bila terdapat perbedaan, maka dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan pengaruh yang nyata (P0.05) terhadap volume air susu yang dihasilkan antar perlakuan S0, S1, S2 dan S3. Pemberian ekstrak daun katuk 10% (S1) dalam air minum memperlihatkan peningkatan produksi susu dan kualitas susu yang baik dibandingkan dengan pemberian 20% dan 30% dalam air minum. (Giving katuk leaf extract (Sauropus androgynus L. Merr) in drinking water Ettawa crossbreed goats to increase milk volume and milk quality) ABSTRACT. This research was carried out on a group of Ettawa crossbreed goats in Geucee Kayee Jatoe, Banda Aceh. This study used a completely randomized design with 4 (four) treatments of giving katuk leaves extract in drinking water, namely S0, S1, S2 and S3 (0%; 10%; 20%, and 30% of katuk leaf) and each group repeated 4 times. Data on milk production were analyzed by analysis of variant (ANOVA), and if there were differences, then followed by Duncan multiple range test (DMRT). The results showed that there was no significant effect (P 0.05) on the production of milk between treatments S0, S1, S2 and S3. Giving katuk leaf extract up to 10% (S1) in drinking water increase in milk production and quality compared to those giving 20% and 30% of katuk leaf.

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 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 PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK

2019 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Kadek Wiantini ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Yusa
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.

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.

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