scholarly journals Pengaruh lama fermentasi terhadap aktivitas antioksidan minuman fermentasi kombucha lengkuas merah (Alpinia purpurata)

Agromix ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 84-87
Author(s):  
Martina Hapsari ◽  
Windy Rizkiprilisa ◽  
Agnes Sari
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Food Products ◽  
Total Phenol ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Alpinia Purpurata ◽  
Traditional Fermentation

Fermentation is one way to increase bioactive compounds in various food products. Kombucha is a beverage product from traditional fermentation which involves fermenting sugar dissolved in tea with symbiotic culture of bacteria and yeast (SCOBY). Kombucha is usually made from a tea solution and not many use spices to make kombucha. In this study, red galangal kombucha will be made. The method used was Completely Randomized Design (CRD) with a variation of fermentation time (0, 2, 4, 6, 8 10) days. Parameters to be analyzed are pH, total phenol, and antioxidant activity. The results obtained are that the length of fermentation affects pH, total phenolic and antioxidant activity of red galangal kombucha drink. The pH of the red galangal kombucha drink decreased along with the length of fermentation. The most optimal total phenolic and antioxidant activity obtained at 8 days of fermentation were 854.64±0.07 gGAE/ml and 89.75±0.06%.  

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 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 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.

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 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 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 Zinc as promoter of growth and biochemical activity in basil cultivars under in vitro conditions

2019 ◽  
pp. 342
Author(s):  
Caroline Galego Comar ◽  
Edinara Maria Barbosa ◽  
Vanusa Souza Rocha Pereira ◽  
Julliane Destro de Lima ◽  
Thiago Teodoro Santana ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Culture Medium ◽  
Total Phenolic ◽  
In Vitro Cultivation ◽  
Biochemical Activity ◽  
Randomized Design ◽  
Number Of Leaves ◽  
Completely Randomized Design

In vitro cultivation of basil allows the manipulation of the concentration of certain micronutrients, commonly neglected by the micropropagation protocols. It is a plant of great economic importance for the cosmetic and pharmaceutical industry, due to the components present in its essential oil. In view of the above, the objective of this study was to evaluate zinc (Zn) concentrations in the micropropagation of basil, in addition to antioxidant activity and total phenolic compounds. Basil seeds, cultivars Manolo and Grecco Palla were oxygenated for 4 h, passed through asepsis and placed in test tubes with MS medium supplemented with 30 g L-1 sucrose and 6.5 g L-1 agar and pH adjusted to 5.8. The treatments were composed by the addition or not of 25 μM of zinc sulfate (ZnSO4) and arranged in a completely randomized design. The tubes containing the seeds and the culture medium were kept in a growth chamber for 90 days. The cultivar Manolo was more sensitive to the addition of ZnSO4 due to the increase in the number of leaves and in the antioxidant activity, however, the addition of this component in the culture medium did not influence the production of phenolic compounds or the activity of the antioxidant enzymes SOD, CAT and APX.

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 Grumixama (Eugenia brasiliensis) and jambolan (Eugenia jambolana): source of bioactive compounds and viability in the preparation of jams and yogurts

2020 ◽  
Vol 9 (7) ◽  
pp. e800974816
Author(s):  
Denise Rubinho dos Santos Martins ◽  
Karina Fernandes Mendonça Sanches ◽  
Eliana Janet Sanjinez-Argandoña ◽  
Thaise Mariá Tobal
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Purchase Intention ◽  
Food Products ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Eugenia Jambolana ◽  
Hedonic Scale ◽  
Interesting Alternative

The use of grumixama and jambolan in the preparation of food products is an interesting alternative, when considering the bioactive compounds present and their sensorial characteristics. In order to propagate the consumption of these fruits, both jams and yogurts of grumixama and jambolan were developed. The analysis of moisture content, fixed mineral residue, proteins, lipids, fibers, pH, acidity, and soluble solids were performed on the products obtained. The sensorial acceptability of the products was verified by hedonic scale tests and purchase intention. The influence of the type of processing was verified by the quantification of the total phenolic compounds, anthocyanins, and antioxidant activity. It has been found that the chemical composition and physical characteristics of the products developed are similar to other jams and yoghurts produced with different fruits. Processing grumixama and jambolan into jam reduced the phenolic content from 664.58 to 613.07 and 590.67 to 563.08 mg GAE/100 g, the anthocyanin content from 1.46 to 0.14 and 4.37 to 2.23 mg/100 g, and the antioxidant activity from 1273.25 to 1522.63 and 1292.53 to 1427.23 g sample/g of DPPH, respectively. However, the amount of these compounds in jams is still significant. The acceptability index was over 70% for all products, and majority of the tasters indicated (66% for the jams of grumixama and jambolan, 70% for the yogurt of jambolan and 55% for the yogurt of grumixama) that they would probably or would certainly buy the products, showing that it was well received. Therefore, the results obtained indicate potential use of these fruits in food products.

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