scholarly journals Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Herbal Celup Kulit Jeruk Manis (Citrus sinensis L.)

2021 ◽  
Vol 10 (2) ◽  
pp. 200
Author(s):  
Ni Putu Vida Indriani P. ◽  
Putu Timur Ina ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Citrus Sinensis ◽  
Orange Peel ◽  
Zingiber Officinale ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Randomized Design ◽  
Ginger Powder

This study aimed to determine the effect of emprit ginger powder (Zingiber officinale var. Amarum)  on the characteristic of sweet orange peel herbal tea (Citrus sinensis L.) as well as the appropriateness of emprit ginger powder for the best characteristic. This study was designed using an experimental method which is Completely Randomized Design with the treatment of adding emprit ginger powder (0%, 5%, 10%, 15%, 20%) that was repeated  3 times  to obtain 15 experimental units. Observed variabels were water content, extract water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, scoring test, and hedonic test. The obtained data were analyzed by using the analysis of variance. If it had a significant effect, it was continued to be tested by using the Duncan Multiple Range Test. The results showed that the addition of  emprit ginger powder had a very significant effect on the water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, aroma (scoring and hedonic test), taste (scoring and hedonic test), and overall acceptance, while extract levels in the water had a significant effect and color (hedonic test) had a non significant effect. Furthermore, it showed that the addition of 20% emprit ginger powder extract was the best treatment with the characteristic as follows: 8.13% w / w water content, 26.93% w / d extract water content, vitamin C 25.56 mg / g tea powder, total phenol 17.86 mg GAE / g tea powder, total flavonoids 1.17 mg QE / g tea powder, and antioxidant activity 56.89%. The characteristics of the tea brewing water involves the distinctive aroma of ginger emprit which is very liked, the color is liked, the taste is not bitter and liked, and overall acceptance is liked.

scholarly journals Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Dewi Fortuna Ayu ◽  
Azmi Wirzan ◽  
Faizah Hamzah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Persea Americana ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Completely Randomized Design ◽  
Red Ginger

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content,  and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%).  This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy.  The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.

scholarly journals PENGARUH PERBANDINGAN TEH HITAM (Camellia sinensis) DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP KARAKTERISTIK TEH CELUP

2019 ◽  
Vol 8 (4) ◽  
pp. 419
Author(s):  
Komang Ayu Melinda Savitri ◽  
I Wayan Rai Widarta ◽  
Anak Agung Gede Ngurah Anom Jambe
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Water Content ◽  
Zingiber Officinale ◽  
Black Tea ◽  
Randomized Design ◽  
Extract Content ◽  
Ginger Powder ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the effect of the comparison of black tea and red ginger to the characteristics of teabags and know the comparison of black tea and red ginger to get the best characteristics of tea bags. The experimental design used was Completely Randomized Design with comparison treatment of black tea and red ginger which consist by 6 levels : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment.. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The result showed that tea bags with comaparions of 80% black tea powder and 20% red ginger powder is the best treatments with a water content of 7,78%, extract content of 27,13%, total phenol 247,10 mgGAE/g extract, flavonoids 401,72 mgQE/g extract, antioxidant activity 74,68%, color was liked, distinctive aroma of ginger and rather liked, distinctive taste of ginger and rather liked, overall acceptance was rather like. Keywords : black tea, red ginger, teabag

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 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 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 Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.)

2021 ◽  
Vol 10 (1) ◽  
pp. 44
Author(s):  
I Gede Widiyana ◽  
Ni Made Yusa ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Bitter Taste ◽  
Zingiber Officinale ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Physalis Angulata ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 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 (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.

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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