Henry Farizal
Dinas Kesehatan Kabupaten Kaur, Propinsi Bengkulu

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AKTIVITAS ANTIOKSIDAN BEKATUL LEBIH TINGGI DARIPADA JUS TOMAT DAN PENURUNAN AKTIVITAS ANTIOKSIDAN SERUM SETELAH INTERVENSI MINUMAN KAYA ANTIOKSIDAN

Jurnal Gizi dan Pangan Vol 5, No 3 (2010): November 2010
Publisher : Jurnal Gizi dan Pangan

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Abstract

Recently, many foods were identified contain high antioxidant substances such as tomatoes and rice bran. The objectives of this research were to observe their total antioxidant activity values and the effect of intervention of high-antioxidant beverages (tomato juice and rice bran beverage) to total antioxidant activity on breast cyst women patient’s blood serum. Subject consumed each of the beverages for 14 days. Blood samples were taken before the intervention, at the end of tomato juice intervention period and at the end of rice bran beverage intervention period. Total antioxidant activity on serum was determined by DPPH method. The ascorbic acid equivalent antioxidant capacity (AEAC) of rice bran greater than tomato juice is 28.74 mg/100g and 1.87 mg/100g respectively. The total antioxidant activity on serum was decreasing after tomato juice intervention (p>0.05) but the decreasing of it was significantly shown after rice bran intervention (p

PENGEMBANGAN PRODUK MINUMAN SARI BUAH TOMAT DAN BEKATUL SEBAGAI MINUMAN FUNGSIONAL

Jurnal AGROTEKNOLOGI Vol 8, No 1 (2014)
Publisher : Jurnal AGROTEKNOLOGI

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Abstract

Tomato and rice bran are highly potential as source of antioxidant.But, proper processing need to optimize its potency as source of antioxidant.The objective of this experimental research was to develop tomato juice (TJ) and rice bran (RB) drinkwhich high content of its active compound. Preparation of material was making TJ and RB powder. To make TJ was used 2 treatment, i.e. blanching and filtering To improve acceptance of RB drink, it was addition of flavor (vary in type and concentration) to RB powder, and then applied organoleptic test to get the best acceptance of RB drink. Then,analyzing of nutrient content (NC) and soluble fiber (SF) of TJ and RB powder, and total carotene (TC) of TJ were applied. Development of this functional drink and its content analyzes was done at Laboratory of Community Nutrition Department, Bogor Agricultural University. Result showed that NC, SF and TC of TJ between treatment weren’t significantly different (p>0.05). TC of TJ was blanched-unfiltered (TJBU), blanched-filtered (TJBF), not blanched-unfiltered (TJNU), and not blanched-filtered (TJNF) were 13.7641, 12.4835, 13.7132, dan 12.2867 ppm, respectively. SF of TJBU, TJBF, TJNU, TJNF, and RB powder were 4.49%, 3.09%, 4.92%, 4.76%, dan 6.53%, respectively. The best acceptance of RB drink was flavored by 0.75%. cappuccino. So, TJ and RB drink can be used as an alternative of functional drink.Keywords: carotene, flavor, functional drink, rice bran, tomato

PENGEMBANGAN PRODUK MINUMAN SARI BUAH TOMAT DAN BEKATUL SEBAGAI MINUMAN FUNGSIONAL

JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Tomato and rice bran are highly potential as source of antioxidant.But, proper processing need to optimize its potency as source of antioxidant.The objective of this experimental research was to develop tomato juice (TJ) and rice bran (RB) drinkwhich high content of its active compound. Preparation of material was making TJ and RB powder. To make TJ was used 2 treatment, i.e. blanching and filtering To improve acceptance of RB drink, it was addition of flavor (vary in type and concentration) to RB powder, and then applied organoleptic test to get the best acceptance of RB drink. Then,analyzing of nutrient content (NC) and soluble fiber (SF) of TJ and RB powder, and total carotene (TC) of TJ were applied. Development of this functional drink and its content analyzes was done at Laboratory of Community Nutrition Department, Bogor Agricultural University. Result showed that NC, SF and TC of TJ between treatment weren’t significantly different (p>0.05). TC of TJ was blanched-unfiltered (TJBU), blanched-filtered (TJBF), not blanched-unfiltered (TJNU), and not blanched-filtered (TJNF) were 13.7641, 12.4835, 13.7132, dan 12.2867 ppm, respectively. SF of TJBU, TJBF, TJNU, TJNF, and RB powder were 4.49%, 3.09%, 4.92%, 4.76%, dan 6.53%, respectively. The best acceptance of RB drink was flavored by 0.75%. cappuccino. So, TJ and RB drink can be used as an alternative of functional drink.Keywords: carotene, flavor, functional drink, rice bran, tomato