scholarly journals Pengaruh Jenis Pelarut dan Ukuran Partikel Bahan terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin

2019 ◽  
Vol 7 (4) ◽  
pp. 541
Author(s):  
Ika Martoquito Lumbanraja ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Particle Size ◽  
Leaf Extract ◽  
Block Design ◽  
Foam Height ◽  
Ziziphus Mauritiana ◽  
Foaming Agents ◽  
Extraction Solvent ◽  
Natural Surfactant ◽  
Solvent Type ◽  
Effect On Yield

Bidara (Ziziphus mauritiana L.) is widely grown in the tropics. Bidara is rich in benefits because it has content of saponins contained in the leaves. Saponins compounds derived plants can be used as soap foaming agents. Saponins can be applied in the manufacture of soap because of its nature as a natural surfactant. The purpose of this study were to determine the influence of solvent type and particle size of materials againts on the characteristics bidara leaf extract as a source of saponins, get the best solvent type and particle size to produce bidara leaf extract as a source of saponins. This study used a Randomized Block Design with treatment of solvent type and particle size of materials. Treatment of solvent type consists of 3 levels, namely: methanol, ethanol and acetone. The particle size of materials treatment also consists of 3 levels, namely: 40 mesh, 60 mesh and 80 mesh. Each treatment are grouped into two-based implementation. The results showed that treatment of solvent type and particle size of materials very significant effect on yield, coarse extract saponins content and foam height leaves bidara as a source of saponins. Interaction between treatments very significant effect on yield and foam height. However, significant effect on coarse extract saponins content bidara leaves. The methanol solvent type treatment with particle size of material 80 mesh is the best treatment to produce bidara leaf extract as a source of saponins with value yield of 17.91±0.73 %, 20.40 ± 0.79% coarse extract saponins content and foam height of 8.27 ± 0.01 mm. Keywords : Ziziphus mauritina L., saponins, extraction, solvent type, the particle size of material.

scholarly journals Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin

2019 ◽  
Vol 7 (4) ◽  
pp. 551
Author(s):  
Sarah Chairunnisa ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Leaf Extract ◽  
Block Design ◽  
Foam Height ◽  
Effect Of Temperature ◽  
Ziziphus Mauritiana ◽  
Extraction Temperature ◽  
Natural Surfactant ◽  
Randomized Block Design ◽  
Two Factors ◽  
Crude Saponin

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm. Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time

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 Pengaruh Ukuran Partikel dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Alami Daun Pandan Wangi (Pandanus amaryllifolius R.)

2020 ◽  
Vol 8 (2) ◽  
pp. 234
Author(s):  
Made Hary Sayoga ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Particle Size ◽  
Chlorophyll A ◽  
Leaf Extract ◽  
Block Design ◽  
Extraction Process ◽  
Extraction Time ◽  
Chlorophyll B ◽  
Total Chlorophyll ◽  
Randomized Block Design ◽  
Pandanus Amaryllifolius

 Fragrant pandan leaves can be used as a natural coloring because they contain chlorophyll obtained through the extraction process. The purposes of this study were to determine the effect of particle size and extraction time on the characteristics of natural pandanus fragrance leaf extract and determine the best treatment of particle size and extraction time to produce natural pandanus leaf extract dye. This study used a 2 factorial factorial randomized block design. The first factor is the particle size which consists of 3 levels, namely 40, 60, 80 mesh. The second factor is the extraction time which consists of 3 levels, namely 24, 36, and 48 hours. The results showed that the treatment of particle size and extraction time affected the yield, chlorophyll a, chlorophyll b, total chlorophyll, brightness (L *), redness (a *) and yellowish level (b *). The treatment of 60 mesh particle size and 36 hour extraction time are the best treatment to produce natural pandanus fragrance extract coloring with yield characteristics of 8.81% chlorophyll a level of 23.66%, chlorophyll b level of 3.92%, total chlorophyll content of 27.57%, the brightness level (L *) 21.06, the redness level (a *) 4.92, the yellowish level (b *) 6.21. Keywords: Pandanus amaryllifolius R., chlorophyll, color, extraction

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 Pewarna Alami Daun Singkong (Manihot esculenta) pada Perlakuan Jenis Pelarut dan Suhu Maserasi

2021 ◽  
Vol 9 (1) ◽  
pp. 53
Author(s):  
Rian Lamhot Parasian Hutabarat ◽  
Ni Made Wartini ◽  
Nyoman Semadi Antara
Keyword(s):  
Chlorophyll A ◽  
Block Design ◽  
Natural Dye ◽  
Chlorophyll B ◽  
Total Chlorophyll ◽  
Cassava Leaves ◽  
Randomized Block Design ◽  
Solvent Type ◽  
Leaf Powder ◽  
Effect On Yield

This study aims to determine the effect of type of solvent and maceration temperature on the characteristics of cassava leaves extracts as a natural dyes leaves and determine the type of solvent for cassava leaf powder and the best maceration temperature to obtain the extract of natural cassava leaves. This study used a factorial randomized block design with 2 factors, namely the type of solvent (85% ethanol, 85% acetone and mixture (85% ethanol: 85% acetone) and maceration temperature (35 ° C, 45 ° C and 55 ° C). The data obtained were analyzed with variance and if the treatment had a significant effect, then continued with the Tukey test. The results showed that the treatment interactions had a very significant effect on yield, chlorophyll b, brightness (L *), yellowish level (b *), total chlorophyll, chlorophyll a. , redness (a *), but had no significant effect on the interaction at the level of redness (a *). The treatment of 85% acetone solvent and 55 ° C maceration temperature was the best treatment to produce acetone extract of natural dye of cassava leaves with yield characteristics of 14, 04%, total chlorophyll 12.10%, chlorophyll a 4.39%, chlorophyll b 7.71%, brightness (L *) 16.46, redness (a *) 9.77 yellowish (b *) of 5.70.brightness level (L*) of 11.03, redness level (a*) of 10.29, yellowish level (b*) of 2.83. Key words: cassava leaves, dye extract, maceration temperature, natural dye, solvent type.

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.

scholarly journals Pengaruh Ukuran Partikel dan Lama Maserasi terhadap Karakteristik Ekstrak Virgin Coconut Oil Wortel (Daucus carota L.) sebagai Pewarna Alami

2020 ◽  
Vol 8 (3) ◽  
pp. 423
Author(s):  
Ni Komang Novy Trisna Ardyanti ◽  
Lutfi Suhendra ◽  
G.P. Ganda Puta
Keyword(s):  
Particle Size ◽  
Block Design ◽  
Coconut Oil ◽  
Natural Dye ◽  
Virgin Coconut Oil ◽  
Total Carotenoids ◽  
Daucus Carota L ◽  
Brightness Level ◽  
Randomized Block Design ◽  
Effect On Yield

Carrots are vegetable plants that contain ?-carotene, carotenoids, and vitamin A which can be extracted with organic (non-polar) solvents. Virgin Coconut Oil (VCO) is a non-polar solute suitable for dissolving natural dyes and has a dielectric constant of 2.82 × 10-18, so that VCO can be used as a solvent in carotenoid extraction in carrots. The purpose of this study were to determine the effect of particle size and maceration duration on the characteristics of carrot VCO extract as a natural dye and obtain the best particle size and maceration time to obtain carrot VCO extract as a natural dye. This experiment was designed using a Randomized Block Design with two factors. The first factor is the particle size which consists of 3 levels, namely: P1 (40 mesh), P2 (60 mesh), and P3 (80 mesh). The second factor is maceration time which consists of 3 levels, namely: W1 (4 hours), W2 (6 hours), and W3 (8 hours). Data were analyzed by analysis of variance and continued with Tukey test. The results showed that particle size and maceration time a very significant effect on yield, total carotenoids, total ?-carotene levels, brightness level (L*), redness level (a*) and yellowish level (b*). Treatment particle size 80 mesh and maceration duration of 6 hours was the best treatment to extract carrot VCO with yield characteristics of 0.77 percent, total carotenoids 2425.9 (mg/L), total ?-carotene levels 123.39 (mg/L), brightness level (L *) 34.77, redness level (a *) 14.67, and yellowish level (b *) 25.84. Keywords : VCO, carrot, extraction, particle size, time maceration.

scholarly journals PEMANFAATAN EKSTRAK DAUN TEMBAKAU (Nicotiana tabacum L) UNTUK MENGENDALIKAN ULAT GRAYAK (Spodoptera litura F) PADA TANAMAN SAWI (Brassica juncea L.) DI LAPANG

AGRICA ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 1-8
Author(s):  
Maria Goreti Firma
Keyword(s):  
Spodoptera Litura ◽  
Leaf Extract ◽  
Tobacco Plant ◽  
Block Design ◽  
Fresh Weight ◽  
Leaf Extracts ◽  
Tobacco Leaf ◽  
Randomized Block Design ◽  
Nicotiana Tabacum L ◽  
Mustard Plant

This study aims to determine the effect of tobacco plant extracts on mortality of armyworm pests (Spodoptera litura F.) and determine the optimum concentration of tobacco leaf extracts on mortality of armyworm caterpillars on mustard plants in the field. The design used in this study was a Randomized Block Design (RBD) consisting of 5 treatments and 4 replications namely T1: 175 ml/L concentration of tobacco leaf extract, T2: 350 ml/L concentration of tobacco leaf extract T3: Concentration of 525 ml/L tobacco leaf extract, T4: Concentration of 700 ml/L tobacco leaf extract, T5: Concentration of 875 ml/L of tobacco leaf extract. The observation variables in this study were pest mortality (%), damage intensity (%), plant fresh weight, and fresh weight per hectare (ton). The results showed that the concentration of tobacco leaf extracts significantly affected the mortality of Spodoptera litura F. At the concentration of T5 treatment (875 ml) were the lowest damage, pest mortality, fresh weight of the mustard plant, and fresh weight per hectare of was 9.75%, 88%, 109.25 gr, and27.31 tons respectively.

scholarly journals Formulation and evaluation of the nanosilver gel using bioreductor ethanol extract of katuk leaf (sauropus androgynus (l) merr) as antibacterial

2021 ◽  
Vol 10 (1) ◽  
pp. e2910111315
Author(s):  
. Nurfadilah ◽  
Yunahara Farida ◽  
. Faizatun
Keyword(s):  
Particle Size ◽  
Silver Nitrate ◽  
Antibacterial Agent ◽  
Leaf Extract ◽  
Synthesis Method ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Extract Concentration ◽  
Gel Preparation

Background: The current type of nanoparticle that attracts a lot of attention in the pharmaceutical field is Nanosilver because it can act as an antimicrobial. Objective: The aim of this study was to obtain the Nanosilver gel preparation from katuk leaf extract, which is effective as an antibacterial agent against acne. Methods: Katuk leaf extract remains as a reducing agent in the synthesis of Nanosilver using a green synthesis method. Nanosilver characterization was performed using PSA, FTIR and TEM. Results: Particle size of Nanosilver (Katuk leaf extract concentration 0.16% with a silver nitrate volume of 10 mM is 1: 9) of 164.40 nm, Nanosilver (Katuk leaf extract Concentration 0.32% with silver nitrate volume 10 mM is 1: 9) of 176.47 nm and Nanosilver (0.48% katuk leaf extract concentration with a volume of 10 mM silver nitrate of 1: 9) of 194.95 nm. Antibacterial activity using the Well method was shown that the nanosilver gel from Katuk leaf extract had an inhibitory effect on P. acnes bacteria with an inhibition zone of 26 mm  classified as very strong, and 12 mm was strongly categorized against S. aureus bacteria, namely in Formula 1. Conclusion: A variation in the concentration of katuk leaf extract influences the size of the particles formed. the Nanosilver katuk leaf extract has an antibacterial cause for acne with a very strong category.

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