scholarly journals KARAKTERISTIK BUBUK ALGA COKLAT (Sargassum polycystum) PADA PERLAKUAN UKURAN BAHAN DAN SUHU PENGERINGAN

2018 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Shenni Maulina ◽  
Lutfi Suhendra ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Antioxidant Capacity ◽  
Water Content ◽  
Brown Algae ◽  
Block Design ◽  
Total Phenol ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Sargassum Polycystum ◽  
Color Quality ◽  
Randomized Block Design

One of the natural resources found in the sea and can be utilized is Sargassum polycystum. Sargassum polycystum has a pigment content one of which is fucosantin. Fucosantin can be utilized the field of health is as antioxidant. In addition, fucosantin is the most dominant brown and carotenoid dye present that can be used as natural dyes. The aim of this research were to know the effect of size pieces and drying temperature on the color quality and antioxidant of brown algae powder and to determine the best size pieces and drying temperature to obtain color quality and antioxidant of brown algae powder. The experiment in this study uses factorial Randomized Block Design (RBD) with two factors treatment, the first factor is the size pieces of 3 levels 2 cm x 0.5 cm, 3 cm x 0.5 cm, 4 cm x 0.5 cm and the second factor is the temperature of the drying 3 levels 40±2°C, 45±2°C, 50±2°C. The result showed that the size pieces effect on total phenol and antioxidant capacity of brown algae powder. The temperature of the drying effect on water content, total phenolic and antioxidant capacity of brown algae powder. The size pieces and temperature of the drying not effect on intensity of color (L* a* b*). The result of this research showed that pieces size 4 cm x 0.5 cm and temperature of drying 45±2°C produce the best characteristics water content 12.86±8.83%, total phenolic 12.86±4.5 GAE/100g, antioxidant capacity 26.36±0.15 GAEAC/100g, intensity of brightness (L) 7.72±0.45, intensity of redness (a) -7.02±0.02, yellowish intensity (b) 40.88±0.77 Key words: Sargassum polycystum, Antioxidans Capacity, Total Phenol, Intensity of Color.

scholarly journals Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan

2020 ◽  
Vol 8 (3) ◽  
pp. 388
Author(s):  
I Gusti Ayu Krisna Dewi ◽  
Luh Putu Wrasiati ◽  
G.P. Ganda Putra
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Drying Temperature ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Extract Content ◽  
Two Factors

Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is  5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like). Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.

scholarly journals PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

2021 ◽  
Vol 9 (2) ◽  
pp. 186
Author(s):  
Dimas Anggi Ananta ◽  
G.P. Ganda Putra ◽  
I Wayan Arnata
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield ◽  
Temperature Time

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

scholarly journals Pengaruh Jenis Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan

2020 ◽  
Vol 8 (1) ◽  
pp. 150
Author(s):  
I Wayan Gde Angga Prasetya ◽  
G.P. Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Extraction Solvent ◽  
Randomized Block Design ◽  
Two Factors ◽  
Variant Analysis ◽  
Effect On Yield ◽  
Theobroma Cacao L

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as natural antioxidant. This research aims to determine the effect of the type of solvent and maceration time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the Tukey test. The results showed that the type of solvent and maceration time is a very significant effect on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g. Keywords : cocoa bean husk, extraction, solvent, antioxidants.

scholarly journals Pengaruh Perbandingan Bahan dengan Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan

2020 ◽  
Vol 8 (2) ◽  
pp. 167
Author(s):  
I Kadek Widhiana Putra ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Extraction Solvent ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield

The cocoa beans husk contains a polyphenol compound with total phenolic compounds 5.78 percent. Waste cacao beans husk can be used more optimally by extracting, its countent of polyphenol compounds which can be used as natural antioxidants. This study aims to determine the effect of the comparison of ratio between material and solvent and maceration time on the extract of cocoa beans husk powder as a source of antioxidants and to determine the best type of ratio between material and solvent and maceration time to produce extracts of cocoa bean powder as a source of antioxidants. This experiment was disegred by using factorial randomized block design. The first factor is a ratio between material and solvent consisting of 3 levels, namely 1:10, 1:15, 1:20. The second factor is maceration time for 24, 36 and 48 hours. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the comparison of ratio between material and solvent and maceration time had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa beans husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The yield of the best cocoa beans husk powder extract was using ratio between material and solvent 1:20 and 48 hours of maceration with a yield of  14.49±0.19 percent. The best total phenolic and antioxidant capacity results were using ratio between material and solvent 1:15 and 48 hours with a total phenolic yield of 85.50±1.74 mg GAE/g and antioxidant capacity 55.18±0.22 mg GAEAC/g. Keywords : cocoa bens husk, extraction, solvent, antioxidants.

scholarly journals Karakteristik Ekstrak Alga Coklat pada Perlakuan Ukuran Partikel dan Lama Ekstraksi Alga Coklat (Sargassum polycystum) sebagai Antibakteri

2020 ◽  
Vol 8 (1) ◽  
pp. 49
Author(s):  
I Ketut Dio Prasetya ◽  
Lutfi Suhendra ◽  
G.P. Ganda Putra
Keyword(s):  
Particle Size ◽  
Brown Algae ◽  
Cell Walls ◽  
Block Design ◽  
Extraction Time ◽  
Particle Sizes ◽  
Sargassum Polycystum ◽  
Time Treatment ◽  
Randomized Block Design ◽  
Effect Of Particle Size

Sargassum polycystum is one group of brown algae (Phaeophyta) which contain fukoidan compounds. Fukoidan is a complex polysaccharide on seaweed cell walls that can enhance immunity by stimulating the production of immune cells. The purposes of this study were to determine the effect of particle size and extraction time of Sargassum polycystum against fukoidan characteristics and get particle size and extraction time which is the best treatment for getting extraction Sargassum polycystum as an antibacterial. This experiment used a randomized block design with particle size treatment and extraction time. Treatment of 40, 60, and 80 mesh particle sizes and extraction lengths of 3, 4 and 5 hours. The results showed the treatment of particle size, extraction time and interactivity affect the characteristics of brown algae extract (Sargassum polycystum) as an antibacterial. 80 mesh particle size treatment and extraction time of 5 hours is the best treatment to produce brown algae extract (Sargassum polycystum) as an antibacterial with characteristic sulfate content of 15.297 mg / L, inhibitory zone in Escherichia coli with a diameter of 10.15 mm and inhibit zone Staphylococcus aureus with a diameter of 9,13 mm. Keywords: Sargassum polycystum, Extraction, Sulphate, Antibacterial

scholarly journals Karakteristik Bubuk Alginat dari Alga Coklat Sargassum sp. pada Perlakuan Waktu dan Suhu Maserasi

2020 ◽  
Vol 8 (1) ◽  
pp. 105
Author(s):  
Kadek Ngurah Ghandhi Danu Subagan ◽  
Lutfi Suhendra ◽  
Ni Made Wartini
Keyword(s):  
Molecular Weight ◽  
Water Content ◽  
Brown Algae ◽  
Block Design ◽  
Ash Content ◽  
Linear Molecule ◽  
Real Difference ◽  
Mannuronic Acid ◽  
Guluronic Acid ◽  
Randomized Block Design

Sargassum sp. is an example of a brown algae plant that produces alginates in the form of an organic polysaccharide polymer composed of two units of L-guluronic acid and D-mannuronic acid monomers. The polymer is hydrophilic, that is, alginate is a linear molecule with a high molecular weight, so it is easy to absorb water causing alginate compounds can be used as emulsifiers. This research aims to know the effect of maceration time and temperature on the characteristics of alginate powder from brown algae Sargassum sp. and determine the best maceration time and temperature to produce alginate powder from brown algae Sargassum sp. This research used a Factorial Randomized Block Design. The first factor is time (A) which consists of 3 levels, namely 1 hour, 2 hours and 3 hours. The second factor is temperature (B) which consists of 3 levels namely 50°C,60°C,70°C. Each treatment were grouped into 2 based on the time of implementation so that 18 units of the experiment were obtained. The variables observed were the yield, water content, ash content, and viscosity. The data obtained were then analyzed by variance analysis and continued using the HRD method (Honest Real Difference). The results showed that the treatment of maceration time and temperature had a very significant effect on the observed variables namely yield, moisture content, ash content, and viscosity. The results showed that the treatment of 3 hours with a temperature of 70±1°C was the best treatment to produce alginate powder from brown algae Sargassum sp. with yield characteristics 39.44±0.06 %, water content 9.86±0.04 %, ash content 31.75±0.02 %, and viscosity value 19.00±1.41 cPs. Keywords: maseration, time, temperature, alginate, Sargassum sp.

scholarly journals Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Suhu dan Waktu Maserasi

2021 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
I Gusti Ayu Meia Dewi ◽  
G.P. Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Effect Of Temperature ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Polyphenol Compounds ◽  
Randomized Block Design ◽  
Two Factors ◽  
Effect On Yield ◽  
Theobroma Cacao L

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk can be used as a natural antioxidant by extracting the polyphenol compounds. This research aim to find out the effect of temperature and maceration time on the of cocoa bean husk extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce cocoa bean husk extract as a source of antioxidants. This experiment used a factorial randomized block design with two factors. The first factor was maceration temperature consisting of 30±2?C, 40±2?C, dan 50±2?C. The second factor was maceration time consisting of 24, 36 and 48 hours. The data was analysed by analysis of variant and continued with the Tukey test. The results showed that maceration temperature had a very significant effect, while maceration time had a significant effect on yield, total phenolic, and antioxidant capacity. whereas the interaction between treatments had no significant effect on yield, total phenolic, and antioxidant capacity. The best treatment to produce cocoa bean husk extract as a source of antioxidants is to use a maceration temperature of 50±2?C and a maceration time of 48 hours with a yield characteristic of 2,77 percent, a total phenolic value of 72,35 mg GAE / g, and a capacity antioxidants amounting to 17,45 mg GAEAC / g, Keywords : cocoa bean husk, extraction, polyphenol, antioxidant.

scholarly journals Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi

2020 ◽  
Vol 8 (1) ◽  
pp. 139
Author(s):  
I Putu Lingsan Pratyaksa ◽  
G.P. Ganda Putra ◽  
Lutfi Suhendra
Keyword(s):  
Particle Size ◽  
Antioxidant Capacity ◽  
Block Design ◽  
Total Phenolic ◽  
Randomized Block Design ◽  
Yield Value ◽  
Two Factors ◽  
Cocoa Pod Husk ◽  
Effect Of Particle Size ◽  
Effect On Yield

Cocoa pod husk has not been used optimally by farmers, most of cocoa pod husk will discarded around the cacao tree or collected in one hole and then piled with soil. Cocoa pod husk waste can be used optimally by extracting polyphenol compounds which are used as natural antioxidant ingredients. This research aimed to determine the effect of particle size and maceration time on cocoa pod husk extract as a source of antioxidant and determine the best particle size and maceration time to produce cocoa pod husk extract as a source of antioxidants. This research used  factorial randomized block design with two factors. Factor 1 is a particle size consisting of 40, 60, and 80 mesh. Factor 2 is maceration time consisting of 24, 36, and 48 hours. The data were analyzed by analysis of variance and then it will be proceed with tukey test. The results showed that particle size and maceration time affected yield, total phenolic and antioxidant capacity of cocoa pod husk extract, while the interaction was affected on total phenolic and antioxidant capacity but had no effect on yield of cocoa pod husk extract. The best treatment to produce cocoa pod husk extract as a source of antioxidants 80 mesh particle size and maceration time for 48 hours, with a yield value of 5.22 ± 0.05 percent, a total phenolic of 148.09 ± 0.00 mg GAE / g and antioxidant capacity of 118.71 ± 0.13 mg GAEAC / g. Keywords: cocoa pod husk, extraction, antioxidants, particle size, maceration time

scholarly journals Karakteristik Ekstrak Alga Coklat (Sargassum polycystum) sebagai Antioksidan pada Perlakuan Perbandingan Pelarut Aseton dan Etilasetat

2020 ◽  
Vol 8 (1) ◽  
pp. 91
Author(s):  
I Komang Wiria Santiyoga ◽  
Lutfi Suhendra ◽  
Ni Made Wartini
Keyword(s):  
Antioxidant Activity ◽  
Dielectric Constant ◽  
Ethyl Acetate ◽  
Brown Algae ◽  
Block Design ◽  
Sargassum Polycystum ◽  
Brightness Level ◽  
Randomized Block Design ◽  
Comparative Treatment ◽  
Effect On Yield

Sargassum polycystum is one type of brown algae from Indonesia that is potentially a natural dye and antioxidants. The purpose of this study was to determine the effect of the comparison of acetone and ethyl acetate solvents on the characteristics of Sargassum polycystum extract as an antioxidant and determine the best ratio of acetone and ethyl acetate to produce the characteristics of Sargassum polycystum extract as an antioxidant. This experiment was designed using a simple randomized block design with a comparative treatment of acetone and ethyl acetate. The treatment comprised of eight levels: 1 : 0; 0.81 : 0.19; 0.67 : 0.33; 0.52 : 0.48; 0.38 : 0.62; 0.24 : 0.76; 0.1 : 0.9 and 0 : 1. The treatment is grouped into 2 groups based on the time of implementation. The data were analyzed by analysis of variance using minitab software 17 and be continued using the method of significantly different honest. The results of the showed that the comparison of the acetone and ethyl acetate solvents has a very significant effect on yield, fukosantin compounds, antioxidant activity, brightness level (L *), redness level (a *) and yellowish level (b *) in brown algae extract (Sargassum polycystum). Comparative treatment of acetone and ethyl acetate (1: 0) with dielectric constant 20.70 is the best treatment to produce brown algae extract (Sargassum polycystum) with a yield characteristic of 2.83 ± 0.42 percent, the content of the compound fukosantin 0.031 ± 0.005 g fukosantin/g, IC50 163.43 ± 3.26 ppm, brightness level (L *) 19.60 ± 0.00, redness level (a *) 11.84 ± 0.01, yellowish level (b *) 8.83 ± 0.02. Keywords: Sargassum polycystum, fucosantin, antioxidant, acetone and ethyl acetate.

scholarly journals Pengaruh Perlakuan Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bambu Duri (Bambusa blumeana) sebagai Sumber Antioksidan

2020 ◽  
Vol 5 (1) ◽  
pp. 27
Author(s):  
Ni Made Sri Wahyuni ◽  
Luh Putu Wrasiati ◽  
Amna Hartiati
Keyword(s):  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Block Design ◽  
Total Flavonoid ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Effect On Yield

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu maserasi terhadap karakteristik ekstrak daun bambu duri sebagai sumber antioksidan serta untuk menentukan suhu dan waktu maserasi terbaik untuk menghasilkan karakteristik ekstrak daun bambu duri sebagai sumber antioksidan. Percobaan ini menggunakan rancangan acak kelompok dengan dua faktor. Faktor pertama yaitu suhu maserasi yang terdiri atas 30°C, 45°C, dan 60°C. Faktor kedua yaitu waktu maserasi yang terdiri atas 24, 36, dan 48 jam. Data dianalisis dengan analisis variansi dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa suhu maserasi dan waktu maserasi berpengaruh sangat nyata terhadap rendemen, total fenolik, total flavonoid, klorofil total, kapasitas antioksidan, dan aktivitas antioksidan. Interaksi antar perlakuan berpengaruh sangat nyata terhadap total fenolik, total flavonoid, dan kapasitas antioksidan, namun tidak berpengaruh nyata terhadap rendemen ekstrak daun bambu duri. Perlakuan terbaik untuk menghasilkan ekstrak daun bambu duri sebagai sumber antioksidan adalah menggunakan suhu maserasi 60°C dan waktu maserasi 36 jam dengan karakteristik rendemen 9,82±0,18 persen, total fenolik sebesar 100,19±0,14 mg GAE/g, total flavonoid sebesar 186,86±0,70 mg QE/g, dan kapasitas antioksidan sebesar 83,99±0,78 mg GAEAC/g.  ABSTRACT The aim of this study was to determine the effect of temperature and maceration time on the characteristics of bambu duri leaf extracts as a source of antioxidants and to determine the best temperature and time of maceration to produce bambu duri leaf extract characteristics as a source of antioxidants. This study used factorial randomized block design. The first factor is maceration temperature consisting of 30°C, 45°C and 60°C. The second factor is maceration time consisting of 24, 36, and 48 hours. The data was analysed by analysis of variance and continued with the Tukey test. The results showed that maceration temperature and maceration time had a very significant effect on yield, total phenolic, total flavonoid, and antioxidant capacity. The interaction between treatments had a very significant effect on the total phenolic, total flavonoid, and antioxidant capacity, but had no significant effect on the yield of bambu duri leaf extract. The best treatment to produce bambu duri leaf extract as a source of antioxidants is using maceration temperature of 60°C and maceration time of 36 hours with a yield characteristics of 9.82±0.18 percent, total phenolic of 100.19±0.14 mg GAE/g, total flavonoids of 186.86±0.70 mg QE/g, and antioxidant capacity of 83.99±0.78 mg GAEAC/g.

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