Dwiyati Pujimulyani
Faculty of Agroindustry, Mercu Buana University, Yogyakarta, Indonesia

Published : 12 Documents
Articles

Found 12 Documents
Search

The Effect of Size Reduction and Preparation Duration on The Antioxidant Activity of White Saffron (Curcuma mangga Val.) Pujimulyani, Dwiyati; Raharjo, Sri; Marsono, Y; Santoso, Umar
Journal of Food and Pharmaceutical Sciences Vol 1, No 1 (2013): J.Food Pharm.Sci (January-April)
Publisher : Gadjah Mada University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (403.451 KB)

Abstract

Food processing is usually conducted through preparation stages such as peeling, slicing, or cutting. The purpose of this research was to determine the correlation between the antioxidant activity and the total phenolic compounds of white saffron as affected by different level of size reduction and the duration of rhizome preparation at room temperature. White saffron rhizomes were peeled, washed, and cut into 1x1x1 cm3. The whole white saffron was sliced diagonally at thickness of 4 x 2 mm, and grated. The antioxidant activity of the white saffron was determined by radical scavenging activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical and by ferric reducing antioxidant power FRAP) method. The total phenol and total flavonoid contents were also determined at 2, 4, and 6 hours, respectively. The result showed that the antioxidant activities, total phenolic and flavonoid contents due to the preparation of whole white saffron for 6 hour are not statistically different compared to those of fresh white saffron. The preparation of white saffron sliced at 2 mm and grated for 2 hour showed a significant decrease in the antioxidant activities, compared to those of fresh white saffron.Keywords: white saffron, preparation duration, antioxidant activity, total phenol
Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma mangga Val.) Pujimulyani, Dwiyati
Agritech Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The research on the effect of blancing on antioxidant properties of white saffron syrup (Curcuma mangga Val) was conducted. The general purpose of this research is to have a white saffron syrup with a high antioxidant activity. The specific objectives were to know the effect of temperature and blanching time on the linoleic acid oxidation. White saffron tubers of mangga sp. were washed, peeled, and blanched at (i) 80oC, (ii) 100oC for (i) 5 and (ii) 10 minutes in the media of (i) 0.05% citric acid solution (ii) 0.8% ascorbic acid solution and (iii) distilled water. Blanched white saffron then was grated, manually pressed with filter cloth to get white saffron juice. The juice was added with sugar (ratio 100:130) and other ingredients i.e: 0.1% CMC, 0.128% citric acid, 0.031% benzoic acid, then boiled for 20 minutes to get the syrup. The antioxidant activity of the syrup was tested according to FTC and TBA methods. The results showed that the antioxidant activity of white saffron syrup blanched at 80oC for 5 minutes was higher than its activity at 100oC and for 10 minutes, respectively. Blanching in citric acid medium at 80oC for 5 minutes resulted a highest antioxidant activity of the white saffron syrup
The Effect of Extraction Methods of White Saffron (Curcuma mangga Val.) on The Antioxidant Activity Pujimulyani, Dwiyati; Wazyka, Agung; Anggrahini, Sri; Santoso, Umar
Agritech Vol 26, No 1 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

A study on the effect of white saffron to distilled water ratio on the antioxidant activity ofwhite saffron extract has been conducted. White saffron rhizome was blanched in the 0.5% citric acid solution at 100Cfor 5 min, and grated. The grated rhizome was extracted with distilled water at the ratio of 1: 1, 1:2, 1:3 and 1:4, respectively. The antioxidant activity of white saffron extract was assayed with Ferry Thyo Cyanate (FTC) and Thio Barbituric Acid (TBA) methods and compared with standard of BHA. The antioxidant activity ofwhite saffron extract expressed as % .inhibition, and the control (without added white saffron extract) was considered as having 0 % activity. Higher decrease of antioxidant activity was found with higher ratio of white saffi-on to distilled water. The highest antioxidant activity of white saffron extract (MC method 20.17% and TBA method 32.15%) was found in 1:1 ratio.
Sifat Fisik dan Aktivitas Antioksidan Tablet Effervescent Kunyit (Curcuma domestika Val.) Pujimulyani, Dwiyati
Agritech Vol 27, No 2 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The aim of this study is to evaluate the effect of concentration of turmeric powder and ascorbic acid on the physical properties and antioxidant activity of turmeric effervescent tablets. Turmeric rhizome was peeled, washed, blanched in boiled 0.05% citric acid for 5 minutes, grated, added with water with the ratio between grated turmeric and water (1:1), and filtered. Turmeric extract was added with 0.16% citric acid, 0.1% CMC and sugar:turmeric extract (1:1) which was then powdered. The tablets were evaluated for physical properties, including their texture, weight, thickness, rehydration time and antioxidant activity using DPPH method. The result showed that higher addition of turmeric powder and ascorbic acid gave higher antioxidant activity of effervescent tablets. Adding 2.8 g turmeric powder and 0.01 g ascorbic acid to a 5 g formula resulted in turmeric effervescent tablets preferred by the panelists, with Radical Scavanging Activity (RSA) of 85,97%, weight 5.2 g, thickness 7.2 mm, texture 5.9 kgand rehydration time 118.87 secondsABSTRAKTujuan penelitian ini adalah mengevaluasi pengaruh konsentrasi bubuk kunyit dan asam askorbat terhadap sifat fisik dan aktivitas antioksidan tablet effervescent kunyit. Rimpang kunyit dikupas, dicuci, diblanching dalam asam sitrat mendidih 5 menit, diparut, ditambah air dengan rasio parutan kunyit : air= 1:1 dan disaring. Ekstrak kunyit ditambah asam sitrat 0,16 %, CMC 0,1% dan gula (ekstrak kunyit : gula = 1:1), kemudian dibuat bubuk. Tablet yang dihasilkan dievaluiasi sifat fisik meliputi tekstur, berat, ketebalan, waktu rehidrasi dan aktivitas antioksidan menggunakan metode DPPH. Hasil penelitian menunjukkan penambahan bubuk kunyit dan asam askorbat lebih tinggi, maka aktivitas antioksidan tablet effervescent lebih tinggi. Penambahan bubuk kunyit 2,8 g dan asam askorbat 0,01 g pada formula tablet 5 g menghasilkan tablet effervescent yang disukai panelis, dengan RSA 85,97 %, berat 5,2 g, ketebalan 7,2 mm, tekstur 5,9 kg dan waktu rehidrasi 118,87 detik.
Antioxidative Properties ff White Saffron Extract (Curcuma mangga Val.) In The In Vivo Assay Pujimulyani, Dwiyati; Wayzka, Agung; Anggrahini, Sri; Santoso, Umar
Agritech Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The purpose of this study was to determine the antioxidative effects of white saffron extract in in vivo assay. Fresh white saffrons were peeled, washed, blanched at 100˚C in 0.5% citric acid solution for 5 minutes and grated. The ratio between grated white saffron and distilled water was 1:1; 1:2; 1:3 and 1:4. Then it was filtered in order to obtain white saffron extract. The extract was evaluated in terms of its antioxidant activity by using in vivo. Five-week old male Wistar rats were purchased from Experimental Animal Development Unit, Gadjah Mada University. After one week of adaptation, the rats were divided into six groups, feed and drinking water were provided ad libitum. White saffron extract was orally administrated using a syringe at 09.00 a.m and 14.00 p.m daily, for 14 days. The livers and serum were removed for analysis of thiobarbituric acid reactive subtances (TBARS), α-tocopherols and superoxide dismutase (SOD). The results of this study showed that white saffron extract has an antioxidative activity in the in vivo assay. The higher concentration of white saffron extract, the higher α-tocopherols and superoxide dismutase, but the TBARS value was lower.
Pengaruh Blanching Terhadap Aktivitas Antioksidan, Kadar Fenol, Flavonoid, dan Tanin Terkondensasi Kunir Putih (Curcuma mangga Val.) Pujimulyani, Dwiyati; Raharjo, Sri; Marsono, Y.; Santoso, Umar
Agritech Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The purposes of this research were to examine antioxidant activity, total phenolic content (TPC), total flavonoid content(TFC), and condensed tannin content (CTC) of blanced white saffron that were extracted with methanol : HCl=1000 :1.White saffron rhizomes were peeled, washed and blanched in the media of 0.0 5% and 0 % citric acid solution at 100 ºC for 5 and 10 minutes. �hite saffrons were evaluated antioxidant activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH), TPC, TFC, and CTC. Blanched white saffron in the media of 0.05%, temperature 100 ºC for  5 minutes significantly increased the antioxidant  activity (from 87.38 to 90.90 % RSA), TPC (from 58.35 to 81.80 mg GAE/g), TFC (from12.82 to 24.69 mg QE/g), and CTC (from 6.10 to 10.59 mg CE/g compare to the non-blanched. The antioxidant activ-ity of blanched white saffron has significantly positive correlation with TPC, TFC, and CTC.ABSTRAKTujuan penelitian ini adalah mengetahui pengaruh blanching terhadap aktivitas antioksidan kadar fenol total, flavonoid total dan kadar tanin terkondensasi kunir putih yang diekstrak dengan pelarut metanol : HCl = 1000 : 1.  Kunir putih dikupas, dicuci, dilakukan blanching dalam media asam sitrat 0,05 % dan 0 % (akuades), pada suhu 100 ºC selama5 dan 10 menit. Kunir putih diuji aktivitas antioksidan dengan metode 2-2-diphenyl-1-picrylhydrazyl (DPPH), kadarfenol total, flavonoid total dan tanin terkondensasi. Blanching dalam media asam sitrat 0,05 %, suhu 100 ºC selama5 menit dapat meningkatkan secara nyata aktivitas antioksidan dari 87,38 menjadi 90,90 % RSA (Radical Scaveng-ing Activity), kadar fenol total dari 58,35 menjadi 81,80 mg Ekivalen Asam Galat (EAG)/g, flavonoid total dari 12,82menjadi 24,69 mg ekivalen kuersetin (EK)/g dan tanin terkondensasi dari 6,10 menjadi 10,59 mg Ekivalen Catechin(EC)/g dibanding kunir putih tanpa blanching. Aktivitas antioksidan kunir putih yang telah mengalami blanching dalammedia asam sitrat 0 % maupun 0,05 % berkorelasi positif secara signifikan  dengan kadar fenol total, flavonoid totaldan kadar tanin terkondensasi.
Sifat Antioksidasi, Sifat Kimia dan Sifat Fisik Manisan Basah dari Kunir Putih (Curcuma mangga Val.) Pujimulyani, Dwiyati; Wazyka, Agung
Agritech Vol 29, No 3 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The purpose of this study are to get a good manufacturing process of wet sweets from white saffron and to examine the antioxidant activity, chemical and physical properties of this product. The white saffron rhizomes were peeled, washed, blanched at 100 °C for 5 minutes in 0.05 % citric acid solution and sliced 2 mm thick. The slices of white saffron were boiled in 30 % sugar solution for 10 minutes, then soaked in sugar solution for 2, 3 and 4 days. This product was ex- amined for antioxidation properties (methods: DPPH, FTC, TBA), chemical properties (moisture content, curcumin and phenol content) and physical properties (colour, texture and deformation). The result of this study showed that the wet sweets from white saffron had a good taste, through boiling and soaking in sugar solution for 3 days, had RSA42.94 %. The peroxide and malonaldedyd values of the product were lower than control (without sample). This product had moisture content 23.47 %, curcumin 39.28 ppm (db), phenol 257.44 ppm (db), colour (absorbance) 0.551, texture112.56 N and the deformation value was 34.66 %.ABSTRAKTujuan penelitian ini adalah memperoleh cara pengolahan manisan basah dari kunir putih  dan menguji sifat antiok- sidasi, sifat kimia dan sifat fisik produk. Pada penelitian ini dilakukan pengolahan manisan basah kunir putih dengan variasi perlakuan perebusan dan tanpa perebusan serta lama perendaman dalam larutan gula secara bertingkat. Cara pembuatan manisan basah sebagai berikut: rimpang kunir putih dikupas, dicuci, diblanching 100 °C selama 5 menit dalam larutan asam sitrat 0,05 % dan dilakukan pengirisan 2 mm. Irisan kunir putih direbus dalam larutan gula 30 % selama 10 menit, kemudian direndam dalam larutan gula dengan variasi lama perendaman 2, 3 dan 4 hari. Manisan basah dari kunir putih diuji sifat antioksidasi (metode DPPH, FTC dan TBA), sifat kimia (kadar air, kurkumin dan ka- dar fenol) dan sifat fisik (warna, tekstur dan deformasi). Hasil penelitian ini menunjukkan bahwa manisan basah kunir putih yang disukai  adalah dengan perlakuan perebusan  dan perendaman dalam larutan gula 3 hari,  mempunyai RSA 42,94 %,  produk peroksida dan malonaldehid lebih rendah dibanding kontrol (tanpa sampel). Produk tersebut mempunyai kadar air 23,47 %, kurkumin 39,28 ppm (bk), fenol 257,44 ppm (bk), warna (absorbansi) 0,551, tekstur112,56 N dan deformasi 34,66 %.
Aktivitas Antioksidan dan Kadar Senyawa Fenolik pada Kunir Putih (Curcuma mangga Val.) Segar dan Setelah Blanching Pujimulyani, Dwiyati; Raharjo, Sri; Marsono, Y.; Santoso, Umar
Agritech Vol 30, No 2 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The objective of this research was to investigate phenolic content and antioxidant activity of fresh and blanched white saffron, and to determine the correlation between antioxidant activity and phenolic content. The phenolics analyzed consisted of total phenol, total flavonoid, and condensed tannins with standards gallic acid, quercetin, and catechin, respectively. Antioxidant activities were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scaveng- ing and ferric reducing antioxidant power (FRAP). The result showed that total phenol content, total flavonoid content, condensed tanin content, DPPH, and FRAP of blanched white saffron in 0.05% citric acid solution, 100°C for 5 min- utes were higher than that of  fresh white saffron. The phenolic content had significant correlations with antioxidant activity of white saffron.ABSTRAKTujuan penelitian ini adalah untuk mengetahui kadar senyawa fenolik dan aktivitas antioksidan pada kunir putih segar dan setelah dilakukan blanching, serta mengetahui korelasi antara kadar senyawa fenolik dengan aktivitas antioksidan kunir putih. Komponen fenolik yang diteliti adalah kadar fenol total, flavonoid total, dan tanin terkondensasi dengan menggunakan standar berturut-turut asam galat, kuersetin, dan katekin. Aktivitas antioksidan diuji menggunakan 2,2- diphenyl-1-picrylhydrazyl (DPPH) sebagai penangkap radikal bebas dan metode FRAP (Ferric-Reducing Antioxidant Power). Hasil penelitian menunjukkan bahwa kunir putih yang telah  dilakukan blanching dalam media asam sitrat0,05%, 100°C selama 5 menit mempunyai kadar fenol total, flavonoid total, tanin terkondensasi, nilai DPPH, dan FRAP lebih tinggi secara nyata dibanding kunir putih segar yang diekstraksi dengan 6 jenis pelarut. Meningkatnya kadar komponen fenolik kunir putih berkorelasi secara signifikan dengan meningkatnya aktivitas antioksidan kunir putih setelah mengalami blanching dibanding segar.
Karakteristik Beras Analog Berindeks Glisemik Rendah dari Oyek dengan Penambahan Berbagai Jenis Kacang-Kacangan Kanetro, Bayu; Pujimulyani, Dwiyati; Luwihana, Sri; Sahrah, Alimatus
Agritech Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The aim of this research was to determine the best legumes for increasing protein of artificial rice that was made of dried growol or oyek based on physical, sensory charactersitics and glycemic index. The experiment design of this research was randomized complete design with the single factor of legumes type, that were soybean mungbean, vevet bean, and cowpeas. The first step of artificial rice processing was mixing dried oyek and legumes flour with 3:7 ratio. The next step was forming the dough into the same as rice, steaming, and drying for producing artificial rice that could be stored. The products of artificial rice were analyzed for texture, colour, and preference level of dried and steamed procuct, proximate composition of dried product, and glycemic index (IG) of steamed product. The result of this research showed that the type of legumes affected the physical and sensory characteristic of artificial rice. The best legumes for producing artificial rice was mungbean. The preference level of the best product was better than the other legumes, and the same as original rice. The proximate composition especially protein content of the best product was the same as original rice, and its IG was be categorized in low IG food product.ABSTRAK Penelitian ini bertujuan menentukan jenis kacang-kacangan yang tepat untuk meningkatkan kadar protein beras analog dari growol kering atau oyek berdasarkan sifat fisik, kimia, sensoris, dan indeks glisemik. Penelitian dilaksanakan dengan rancangan acak lengkap faktor tunggal yaitu jenis kacang-kacangan yang meliputi kacang kedelai, tunggak, koro, dan kacang hijau. Beras analog/artificial dibuat melalui tahap pembuatan adonan yang terdiri campuran tepung kacang-kacangan dan tepung oyek dengan perbandingan 3:7. Selanjutnya dibentuk menyerupai beras, dikukus, dan dikeringkan sehingga diperoleh beras analog yang dapat disimpan. Produk kering dan produk yang siap dikonsumsi (nasi analog) selanjutnya dianalisis tekstur, warna,tingkat kesukaan, dan komposisi proksimat pada beras analog, serta indeks glisemik pada nasi analog. Hasil penelitian menunjukkan bahwa jenis kacang-kacangan berpengaruh terhadap sifat fisik dan tingkat kesukaan beras maupun nasi analog. Jenis kacang-kacangan terbaik adalah kacang hijau yang memberikan tingkat kesukaan nasi analog paling baik dibandingkan jenis kacang-kacangan lainnya dan nilainya sama atau tidak berbeda nyata dengan nasi biasa. Komposisi proksimat beras analog terbaik khususnya kadar proteinnya hampir sama dengan beras biasa, dan IG-nya dikategorikan dalam bahan pangan ber-IG rendah.Kata kunci: Beras analog/artificial; ubi kayu; oyek; indeks glisemik; kacang-kacangan
Pengaruh Waktu Fermentasi terhadap Sifat Fungsional dan Warna Tepung Albumin Telur Itik Pujimulyani, Dwiyati; Andiwarsana, Sunar; Suprapti, Suprapti
Agritech Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Original Source | Check in Google Scholar

Abstract

The objective of this experiment was to produce fermented duck egg albumin powder and to evaluate its functional properties and colour, as well. The fermentation of duck egg albumin at room temperature was done for 0, 6, 12, 18 and 24 hours, terminated with the addition of lactic acid 1 H 0.05% and drying in a cabinet drier at 45°C for 8 hours. The functional properties of duck egg albumin powder characterized were coagulant hardness, foaming capacity foam density. The results showed that fermented duck egg albumin powder had good functional properties and lighter colour. The 24 hours fermentation of duck egg albumin resulted in good powder with coagulant hardness of 0.04 mm, foaming capacity 355.84%, foam density 0.21 g/ml, colour intensity (OD 420 nm) 0.05, moisture content 7.95% (wb) and ash content 5.66% (db).