APLIKASI KULIT PISANG MENJADI TEPUNG: AKTIFITAS ANTIOKSIDAN TEPUNG KULIT PISANG MUSA SAPIENTUM

2018 ◽  
Vol 11 (2) ◽  
Author(s):  
Titin Aryani ◽  
Isnin Aulia Ulfah Mu’awanah ◽  
Aji Bagus Widyantara
Keyword(s):  
Antioxidant Activity ◽  
Grain Size ◽  
Research Method ◽  
Banana Peel ◽  
Musa Sapientum ◽  
Laboratory Technology

ABSTRACT Banana peel is a fruit rich in carbohydrates and starch so that it can be processed into flour. Musa sapientum banana is one type of banana whose peel is suitable for flour. This study aims to study the application of banana peel on the manufacture of banana peel flour and analyze the antioxidant activity in banana peel flour. The research method used in the manufacture of banana peel flour is drying with oven, grinding, and homogenizing grain size. After that, the research method continued with analysis of antioxidant activity on banana peel flour. The analysis was conducted by UGM laboratory technology and agricultural laboratory experts. The results show that banana peel can be processed into flour with antioxidant activity of banana peel flour of Musa sapientum is 61,26 The result of this research is quite relevant with result of research of Fatemeh (2012), Supriyanti et al (2015) and Robello et. al (2014).  The conclusion of this study is banana peel flour Musa sapientum this research has antioxidant activity of 61.26%.

scholarly journals Antioxidant, Antibacterial Analysis of Pectin Isolated from Banana Peel and its Application in Edible Coating of Freshly Made Mozzarella Cheese

2021 ◽  
pp. 82-92
Author(s):  
Srishti Tripathi ◽  
Sunita Mishra
Keyword(s):  
Staphylococcus Aureus ◽  
Antioxidant Activity ◽  
Shelf Life ◽  
Food Packaging ◽  
Salmonella Enteritidis ◽  
Diffusion Method ◽  
Banana Peel ◽  
Total Phenolic ◽  
Mozzarella Cheese

The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the antibacterial effect of the pectin extract on microorganisms. The extract showed maximum activity against Staphylococcus aureus (19.6 mm). The total phenolic content and flavonoid content in the examined extract found to be 3883.6 mgGA/g and 903.03 mg QE/gm on a dry matter basis. Antioxidant activity is analyzed using in vitro Standard spectrophotometer methods. Pectin extract increases DPPH scavenging activity up to 75 µg/ml of concentration. The innovation in food packaging by the use of pectin-based edible coatings is reviewed in this paper. Thereafter, coating of pectin was done in mozzarella cheese and its shelf life was studied at 1, 7,14,21, and 28 days of storage at 5˚C. It was analyzed that pectin coating over mozzarella cheese increases their shelf life from 7 to 21 days. Thus, pectin is a natural polysaccharide that attracts interest for maintaining and improving the quality of cheese. Also, it minimizes the waste that occurs from non-biodegradable packaging materials and helps the environment to be safe. This research was carried out at the laboratory of Food Science analysis Laboratory, Babasaheb Bhimrao Ambedkar University, Lucknow (INDIA) between February 21-April 21.

scholarly journals SKRINING SENYAWA METABOLIT SEKUNDER DAN UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETILASETAT DAUN WEDUSAN (Eupatorium odoratum)

Molekul ◽  
2009 ◽  
Vol 4 (2) ◽  
pp. 94
Author(s):  
Purwati Purwati ◽  
Undri Rastuti
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Research Method ◽  
Oxidation Process ◽  
Ethyl Acetate Extract ◽  
Natural Process ◽  
Inhibition Activity ◽  
Octadecanoic Acid ◽  
Fat Quality

Oxidation process is a natural process which always occurs in fat. The process affects and decreases the fat quality. Oxidation in fat can be hampered by the addition of antioxidant. Antioxidant activity of wedusan leaf has to be studied to know the possibility of wedusan leaf as an antioxidant. Hence, the aims of the research were to determine the antioxidant activity of ethyl acetate extract of wedusan leaf using TBA method, and to compare the antioxidant activity of wedusan leaf and that of BHT. The research method consisted of sample preparation, extraction, and determination of antioxidant activity using TBA method. Wedusan leaf was extracted by maceration using n-hexane and ethyl acetate solvents. The n-hexane extract was 2.90 gram, whereas ethyl acetate extract was 13.12 gram. Based on qualitative screening on secondary metabolites, ethyl acetate extract contained flavonoid. The results from GC-MS indicated that ethyl acetate extract contained methyl heptadecanoic, methyl-13-octadecenoic, 14,16-octadecadienal, and octadecanoic acid. The order of inhibition activity of antioxidant were 0.05% (w/v) of BHT > 0.15% (w/v) of ethyl acetate extract > 0.10% (w/v) of ethyl acetate extract > 0.05% (w/v) of ethyl acetate extract.

scholarly journals Pengaruh Jenis Pelarut Terhadap Nilai Sun Protection Factor Maserat Daun Kelor

2019 ◽  
Vol 1 (1) ◽  
pp. 9-13
Author(s):  
Venny Diah Ningsih ◽  
Isma Oktadiana
Keyword(s):  
Antioxidant Activity ◽  
Experimental Research ◽  
Research Method ◽  
Descriptive Analysis ◽  
Sun Protection ◽  
Protection Factor ◽  
Analysis Design ◽  
Sun Protection Factor

Moringa leaves are one part of the plant which has many health properties one of which is an antioxidant. One of the content of Moringa leaves which contains antioxidant activity is quercetin. Quercetin Is polar and insoluble in air. An experimental research method with a descriptive analysis design, starting with making Moringa leaf maserat, screening, and testing the SPF value, using a UV-Vis spectrophotometer. The purpose of this research was to find out the type of solvent against the SPF value of Moringa leaf maserat. Based on the experiments that have been carried out the methanol (6.75) solvent elds a higher SPF value compared to ethanol (5.32).   Keyword: Moringa Leaf, Solvent, SPF. ABSTRAK   Daun kelor merupakan salah satu bagian tanaman yang memiki banyak khasiat untuk kesehatan salah satunya ialah sebagai antioksidan. Salah satu kandungan daun kelor yang memiliki aktivitas sebagai antioksidan aialah quercetin. Quercetin Bersifat polar dan tidak larut dalam air. Metode penelitian eksperimental dengan desain analisis deskriptif, dimulai dengan pembuatan maserat daun keor, penyaringan, dan pengujian Nilai SPF, menggunakan Spektrofotometer UV-Vis. Tujuan dari penelitian ini ialah untuk mengetahui pengaruh jenis pelarut terhadap nilai SPF maserat daun kelor. Berdasarkan percobaan yang telah dilakukan didaptkan hasil bahawa pelarut methanol (6,75) memberikan nilai SPF lebih tinggi dibandingkan dengan dengan pelarut etanol (5.32).   Kata Kunci : Daun Kelor, Pelarut, SPF

scholarly journals Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

scholarly journals FORMULATION AND ANTIOXIDANT ACTIVITY OF NANO GEL ETHANOL EXTRACT OF KEPOK BANANA PEEL (MUSA X PARADISIACA L.)

2021 ◽  
Vol 12 (1) ◽  
pp. 21-25
Author(s):  
Henni Rosaini ◽  
Auzal Halim ◽  
Ica Elpitha Sandi ◽  
Indra Makmur ◽  
Ridho Asra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Side Effects ◽  
Stratum Corneum ◽  
Active Ingredient ◽  
Ethanol Extract ◽  
Banana Peel ◽  
Active Ingredients ◽  
Magnetic Stirrer ◽  
Dpph Method ◽  
Gel Preparation

Kepok banana peel (Musa x paradisiaca L.) contains flavonoids that act as antioxidants. The antioxidant activity of the ethanol extract of Kepok banana peel can be used as an active ingredient of nano gel. Nano-sized preparations can increase the efficiency of the delivery of active ingredients with lesser side effects and also decrease the stratum corneum to make it easier to penetrate. The objectives of this study were to determine whether the ethanol extract of Kepok banana peel (Musa x paradisiaca L.) can be formulated as nano gel and to measure its antioxidant activity. The method of nano gel preparation was stirring technique by using a magnetic stirrer and a sonicator. The antioxidant activity was measured using DPPH method. The results showed that the ethanol extract of kepok banana peel could be formulated as nano gel with size F0 = 161.9 nm; F1 = 171.3 nm; F2 = 165.6 nm; F3 = 163.9 nm which fulfilled the nano gel size requirement (20-200 nm) and the potential zeta value F0 = -43.4 mV; F1 = -43.7 mV; F2 = -46.9 mV; F3 = -47.0 mV fulfilled the requirements (smaller than -30 mV and greater than +30 mV). The antioxidant activity showed that the IC50 of ethanol extract of was stronger than IC50 of 1% nano gel (198.0279 µg/ml : 282.8933 µg/ml).

scholarly journals Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica)

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Ratri Diah Muktisari ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Data Analysis ◽  
Research Method ◽  
Food Product ◽  
Rice Flour ◽  
T Test ◽  
The Body ◽  
Drying Process ◽  
Black Rice

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.

scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG RAJA (Musa sapientum)

2012 ◽  
Vol 1 (2) ◽  
pp. 21-26
Author(s):  
Farida Hanum ◽  
Irza Menka Deviliany Kaban ◽  
Martha Angelina Tarigan
Keyword(s):  
Hydrochloric Acid ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Banana Peel ◽  
Low Grade ◽  
Drying Process ◽  
Musa Sapientum ◽  
Solvent Extraction Method

Pectin is extensively utilized by the food processors especially for conversion of low grade fruits in to good quality products like jam, jelly, marmalade, and candies. Pectin has many applications in food and pharmaceuticals products as gelling agents and stabilizers.  This research aims to utilize banana peel  waste (Musa sapientum) as a source of pectin. The research used a  solvent extraction method using hydrochloric acid (HCl) in additional to  ethanol  to precipitate the pectin and the last step  drying process to obtain dry pectin. The fixed variables which were used in this research were 10 grams of banana peel (Musa sapientum),  10% water content of sample, and hydrochloric acid (HCl) as a solvent. The  extraction process was carried out by pH 1; 1.5, 2; the  time of 70, 80, 90, 100 minutes, and the temperature of 80 oC, 90 oC. The results showed that the highest  yield of the extraction was obtained at  90 oC, pH 1.5  during 80 minutes with  11.93%  water content of 0.79% ash content,  about 600-800mg and 4, 43% methoxyl  content.

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