Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS)

This study aimed to determine the effect of adding selected ginger extract on the total phenolic, antioxidant and sensory properties of its syrup coconut sap (Ginger-SCS). Three selected rhizomes including normal, aromatic, and wild ginger were shredded and extracted with warm water and filtered. The extract was added into coconut sap to obtain the final concentrations of 2.5%, 5%, and 7.5% (v/v). It was heated to increase the concentration and the coconut sap syrup without ginger extract was used as a control. Furthermore, the total phenolic, antioxidant activity, and sensory properties of GingerSCS were determined. The result showed that the addition of ginger extract has a significant effect on the total phenolic and antioxidant activity of Ginger-SCS. The addition of wild ginger produces Ginger-SCS with the highest total phenolic content. Increasing the concentration increases the total phenolic and antioxidant activity of Ginger -SCS. In addition, 7.5% wild ginger extract produces Ginger-SCS with a total phenolic of 0.63% and antioxidant activity of 25.75%, which is higher than other concentrations. The addition of ginger extract resulted in browner colour than the control. Increasing ginger concentration increases the ginger taste and aroma of the product. On the contrary, the addition of ginger extract causes reduced sweetness of the product when compared to the control. Generally, the panellist liked the product with the addition of ginger and aromatic ginger.

PENGEMBANGAN BROWNIES KUKUS TEPUNG TALAS-KECAMBAH KACANG HIJAU DAN UBI UNGU KUKUS (TALAHIBU) UNTUK IBU HAMIL KURANG ENERGI KRONIK (KEK)

Background: The prevalence of pregnant women with a risk of Chronic Energy Deficiency (CED) is quite high (24.2%). CED in pregnant women requires additional feeding interventions (PMT). Brownies enriched with taro flour–mung bean sprouts and purple sweet potato (TALAHIBU) were chosen as it is an energy-dense product and expected to have preferred organoleptic value and energy as PMT. Objectives: To determine the phenolic antioxidant content of the best TALAHIBU formula and to determine the serving size of TALAHIBU. Methodology: This factorial experimental study used a randomized block design (RBD) with 2 factors, consisting of taro flour-mung bean sprout proportion and the percentage of added fine steamed sweet potato. Organoleptic variable analysis used Friedman test continued with 5% Multiple Appeal Test. The best treatment combination was chosen, continued with Proximate and phenolic test then energy calculations. Results: The best treatment was TALAHIBU G2J2 with water content of 23.94% BW; ash content 3.16% bb; fat 25.7% BW; carbohydrates 45.57% bb; protein 1.63% bb; energy 419.83kcal; and phenolic antioxidant 19,1 mg/g. Conclusion: The best product TALAHIBU is suitable PMT for pregnant women with CED by serving 5 slice brownies per day.

Total phenolic, antioxidant activity and toxicity of taxus leaf herbal tea in two different brewing temperature

Taxus has been recognized to have many medicinal properties. This study aims to determine the total phenolic, antioxidant activity, toxicity effect of taxus leaf herbal tea from two brewing temperatures. Antioxidant test was carried out by IC50-DPPH, total phenolic was carried out by spectrophotometric analysis, and toxicity effect was measured with BSLT (Brine Shrimp Lethality Test) method. The taxus leaves were prepared by drying method at 60°C until the water content reached 10% and then ground until they were quite smooth. Brewing was carried out at a temperature of 75°C and 95°C. The results showed that taxus leaves had strong antioxidants with IC50 values reaching 62.5 ppm and total phenols of 15.68% (w/w) and 14.08% (w/w) at each brewing temperature. The LC50 of toxicity effect of taxus leaves at 290.58 ppm and 536.38 ppm. We concluded the taxus leaves was a good natural antioxidant source with phenol content and could be develop to natural drug for anticancer.