scholarly journals ANALISIS KADAR VITAMIN C PADA KUBIS MERAH (Brassica oleracea L. var capitata) YANG DIBUAT JUS DENGAN VARIASI LAMA PENYIMPANAN

2021 ◽  
Vol 6 (2) ◽  
pp. 215-222
Author(s):  
Siska Nur Aini ◽  
◽  
Crescentiana Emy Dhurhania
Keyword(s):  
Vitamin C ◽  
Brassica Oleracea ◽  
Storage Time ◽  
Storage Temperature ◽  
Operating Time ◽  
Ammonium Molybdate ◽  
P Value ◽  
Red Cabbage ◽  
Quantitative Test ◽  
Brassica Oleracea L

Vitamin C is an antioxidant that is contained in red cabbage (Brassica oleracea L. var capitata). Generally, people store juice ingredients in the refrigerator. This research was carried out to determine the effect of storage time on vitamin C levels in juiced red cabbage. The variation of storage time used was 1, 4, and 7 days with a storage temperature of 5 oC. Qualitative test using iodine, Fehling, and ammonium molybdate reagent gave positive results containing vitamin C. The quantitative test was carried out by UV-Vis spectrophotometry at a maximum wavelength of 570.5 nm with operating time at 20 minutes after the test solution was added with H2SO4 and ammonium molybdate. The quantitative test results showed that the level of vitamin C on the first day was 63.92 mg / 100 g, on the fourth day was 63.32 mg / 100 g, on the seventh day was 62.52 mg / 100 g red cabbage with coefficients of variation 0.26%. The Tukey test resulted in a p value of more than ??0.05, ie 0.831, so that the levels of vitamin C red cabbage juice made on the 1st, 4th, and 7th days were not significantly different.

Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)

2014 ◽  
Vol 145 ◽  
pp. 77-85 ◽  
Author(s):  
Suhyoung Park ◽  
Mariadhas Valan Arasu ◽  
Min-Ki Lee ◽  
Jin-Hyuk Chun ◽  
Jeong Min Seo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Brassica Oleracea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Inbred Lines ◽  
Brassica Oleracea L

scholarly journals Antioxidant Enzyme Activities of some Brassica Species

2017 ◽  
Vol 74 (2) ◽  
pp. 191
Author(s):  
Rodica SOARE ◽  
Maria DINU ◽  
Cristina BĂBEANU ◽  
Mihaela POPESCU
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Enzymatic Activity ◽  
Brassica Oleracea ◽  
Radical Cation ◽  
Colorimetric Method ◽  
Antioxidant Enzyme Activities ◽  
Red Cabbage ◽  
Soluble Peroxidase ◽  
Brassica Oleracea L

This paper set out to comparatively study five species: white cabbage (Brassica oleracea L. var. capitata alba Alef.), red cabbage (Brassica oleracea L. var. capitata f. rubra Alef.), Kale (Brassica oleracea L. var. Acephala), cauliflower (Brassica oleracea var. botrytis) and broccoli (Brassica oleracea var. cymosa) in order to identify those with high enzymatic and antioxidant activities. The enzymatic activity of superoxide dismutase (SOD), catalase (CAT) and soluble peroxidase (POX) as well as the antioxidant activity against 2.2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation were determined. Total superoxide dismutase activity was measured spectrophotometrically based on inhibition in the photochemical reduction of nitroblue tetrazolium. Total soluble peroxidase was assayed by measuring the increase in A436 due to the guaiacol oxidation and the catalase activity was assayed through the colorimetric method. The capacity of extracts to scavenge the ABTS radical cation was assessed colorimetric using Trolox as a standard. The obtained results show that studied enzymatic activities and the antioxidant activity against ABTS vary depending on the analyzed species. So, among the studied Brassicaceae species, it emphasize red cabbage with the highest enzymatic activity (CAT 22.54 mM H2O2/min/g and POX 187.2 mM ΔA/1min/1g f.w.) and kale with highest antioxidant activity, of 767 μmol TE/100g f.w. The results of this study recommendintroducing the studied varieties in diet due to the rich antioxidant properties.

scholarly journals Uji aktivitas Antioksida Ekstrak Etanol Bunga Brokoli (Brassica oleracea L. Var Italica) dengan Metode DPPH (2,2-difenil-1-pikrihidrazil)

2019 ◽  
Author(s):  
sinardi ◽  
Rahmawati ◽  
A. Sry Iryani
Keyword(s):  
Vitamin C ◽  
Brassica Oleracea ◽  
Brassica Oleracea L

Brokoli (Brassica oleracea L. Var. Italica) merupakan salah satu tanamanbudidaya sayuran yang masuk kedalam familia Brassicecae. Tujuan penelitianini adalah untuk mengetahui aktivitas antioksidan ekstrak etanol bunga brokoli denganmetode DPPH (2,2-difenil-1-pikrihidrazil). Bunga brokoli diekstraksi secara maserasi menggunakan pelarut etanol, Ekstrak Bunga brokoli dibuat dalam berbagaikonsentrasi dan uji aktivitas antioksidan. Dimana nilai IC 50 ditentukan dengan menghitung analisis regresi terhadap ekstrak etanol bunga brokoli dan vitamin C.Dimana hasil uji fitokimia dari ekstrak etanol bunga brokoli (Brassica oleracea L. Var. Italica) Mengandun g senyawa fenol dan flavonoid. Nilai IC 50 dari ekstrak bunga brokoli (Brassica oleracea L. Var. Italica) sebesar 4998,1 ppm dan IC 50 vitamin C murni 4542,73 ppm memperlihatkan aktivitas antioksidan sangat lemah (IC 50 >200 ppm).

scholarly journals Kandungan Antioksidan pada Kubis Merah (Brassica oleracea L.) Dan Aplikasinya Pada Pembuatan Kerupuk

METANA ◽  
2018 ◽  
Vol 14 (1) ◽  
pp. 1
Author(s):  
Aldila Sagitaning Putri ◽  
Endang i Bekti Kristiani ◽  
Sri Haryati
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Ash Content ◽  
Agricultural Products ◽  
Anthocyanin Content ◽  
Red Cabbage ◽  
Organoleptic Test ◽  
Tapioca Flour ◽  
Brassica Oleracea L

Kubis Merah (Brassica oleracea L.) merupakan salah satu hasil pertanian yang mengandung kandungan antosianin yang berpotensi sebagai antioksidan. Tujuan yang hendak dicapai dalam penelitian ini adalah untuk menggali potensi kubis merah sebagai antioksidan alami pada kerupuk kubis merah. Tahapan dari penelitian ini adalah pembuatan kerupuk kubis merah dengan berbagai formulasi tepung tapioka dan kubis merah, uji organoleptik serta penentuan aktivitas antioksidan dan kadar antosianin. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dari kubis merah dan kerupuk kubis merah sebesar. Dari uji organoleptik yang paling disukai panelis adalah perlakuan T2K1 yaitu 150 gram tapioka dan 50 gram kubis mera yang memiliki kadar air sebesar 15,49%, kadar abu 1,18%, kadar protein 1,48%, kadar lemak 16,55%, antosianin 1,31% dan aktivitas antioksidan sebesar 23,93%. Dengan demikian dapat disimpulkan bahwa kerupuk kubis merah memiliki potensi sebagai sumber antioksidan. Antioxidant content  in Red Cabbage  (Brassica oleracea L.) and Application In The Making of Crackers Red Cabbage (Brassica oleracea L.) is one of the agricultural products containing anthocyanin content that has potential as antioxidant. The purpose of  this study was to explore the potential of red cabbage as a natural antioxidant in red cabbage crackers. The stages of this research are the manufacture of red cabbage crackers with various formulations of tapioca flour and red cabbage, organoleptic test and the determination of antioxidant activity and anthocyanin levels. The results showed that antioxidant activity of red cabbage and red cabbage cracker amounted to. The most preferred organoleptic test of panelist is T2K1 treatment which is 150 g tapioca and 50 g of red cabbage which has water content 15,49%, ash content 1,18%, protein content 1,48%, fat content 16,55%, antocyanin 1.31% and antioxidant activity of 23.93%. Thus it can be concluded that red cabbage crackers have the potential as a source of antioxidants.

Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration

2001 ◽  
Vol 48 (4) ◽  
pp. 317-323 ◽  
Author(s):  
Marı́a José Bestard ◽  
Nieves Sanjuan ◽  
Carmen Rosselló ◽  
Antoni Mulet ◽  
Antoni Femenia
Keyword(s):  
Cell Wall ◽  
Brassica Oleracea ◽  
Storage Temperature ◽  
Plant Tissues ◽  
Cell Wall Components ◽  
Wall Components ◽  
Brassica Oleracea L

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

2008 ◽  
Vol 109 (3) ◽  
pp. 595-605 ◽  
Author(s):  
Jon Volden ◽  
Grethe Iren A. Borge ◽  
Gunnar B. Bengtsson ◽  
Magnor Hansen ◽  
Ingrid E. Thygesen ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Brassica Oleracea ◽  
Red Cabbage ◽  
Brassica Oleracea L

scholarly journals PENGARUH EKSTRAK KUBIS (Brassica oleracea L. var. capitata L.) DALAM PEMBENTUKAN ZONA HAMBAT TERHADAP PERTUMBUHAN BAKTERI Streptococcus mutans PADA KARIES (In Vitro)

2019 ◽  
Vol 3 (2) ◽  
pp. 90-96
Author(s):  
Nisaummahmudah Nisaummahmudah ◽  
Kornialia Kornialia ◽  
Nurhamidah Nurhamidah
Keyword(s):  
Brassica Oleracea ◽  
Streptococcus Mutans ◽  
P Value ◽  
Disc Diffusion ◽  
Brassica Oleracea L

Gigi dan mulut merupakan investasi utama bagi kesehatan. Apabila kesehatan gigi dan mulut sering diabaikan, maka akan menimbulkan masalah pada gigi dan mulut maupun kesehatan secara umum. Masalah kesehatan gigi dan mulut yang banyak terjadi di masyarakat adalah karies gigi. Streptococcus mutans merupakan salah satu mikroorganisme spesifik penyebab karies gigi. Pencegahan karies dapat dilakukan dengan penggunaan bahan antimikroba yang berasal dari alam seperti kubis. Kubis (Brassica oleracea L.var capitata L.) merupakan salah satu hasil bumi Indonesia yang memiliki sifat antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak kubis dalam pembentukan zona hambat terhadap pertumbuhan bakteri Streptococcus mutans pada karies (invitro). Metode penelitian yang digunakan adalah eksperimental laboratorium. Penelitian dilakukan di Laboratorium Kimia Kopertis wilayah X Padang, Sumatera Barat. Konsentrasi ekstrak kubis yang digunakan adalah 15%, 20%, 25% dan 30%. Pengujian antibakteri dilakukan dengan metode disc diffusion dengan mengukur zona hambat yang mengindikasikan adanya hambatan pertumbuhan bakteri Streptococcus mutans oleh ekstrak kubis. Hasil penelitian diuji menggunakan uji Anova, diketahui rerata diameter zona hambat paling besar adalah pada konsentrasi 30% (16,69 mm). Nilai p-value dari hasil tes uji Anova p-value

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