Articles

Found 5 Documents
Search

Xantine oxidase inhibition activity of infusion and ethanol extract of white tea Rustamsyah, Ardi; Islami, Sarah Nur; Fitriana, Fitriana; Kusmiyati, Mimin
Jurnal Penelitian Teh dan Kina Vol 19, No 2 (2016)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.733 KB) | DOI: 10.22302/pptk.jur.jptk.v19i2.112

Abstract

Research of xantine oxidase enzyme inhibition activity of infusion and ethanol extract of white tea were done. The aim of this research was to evaluate  xantine oxidase inhibitory activity of infusion and ethanol extract of white tea. Phytochemical screening on dry tea, infusion and ethanol extract of white tea showed that all samples contained alkaloid, flavonoid, quinone, tannin and tritherpenoid/ steroide. The IC50 value of samples were 76,64 μg/ml and 31,11μg/ml respectivelly. This study used allopurinol as standard with IC50 was 0,60 μg/ml.
Inhibition activity of α-glucosidase by infusion and ethanol extract of white tea and stevia combination Trinoviani, Elvi; Kholisoh, Ai; Ar-Rifa, Nisa Fitriani; Rustamsyah, Ardi
Jurnal Penelitian Teh dan Kina Vol 19, No 2 (2016)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.604 KB) | DOI: 10.22302/pptk.jur.jptk.v19i2.113

Abstract

Ethanol extract of white tea and its stevia liquor was observed for α-glukosidase inhibition. The research was divided into some steps;  white tea and stevia combination hedonic sensory test, phytochemical identification, and α-glucosidase inhibition activity. The result of hedonic sensory test incline towards formula 2 which consist 75% of white tea and 25% stevia. Further, this formulation was extracted by ethanol for α-glucosidase inhibition activity test. Formulation 2 liquor tested for enzyme inhibition activity showed IC50 value was 36,96 µg/ml, better than ethanol extract and acarbose. Phytochemical identification presented that both preparations contained alkaloids, flavonoids, saponins, tannins, triterpenes/steroid, and quinones.
Antioxidant activity, phenol total, and flavonoid total of green tea (Camellia sinensis (L.) O. Kuntze) from three West Java tea estate Kusmiyati, Mimin; Sudaryat, Yayat; Lutfiah, Isti Agnia; Rustamsyah, Ardi; Rohdiana, Dadan
Jurnal Penelitian Teh dan Kina Vol 18, No 2 (2015)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.507 KB) | DOI: 10.22302/pptk.jur.jptk.v18i2.71

Abstract

Green tea has bioactive component, it is polyphenol which has strong antioxidant. As the largest component of polyphenol, flavonoid is very effective as an antioxidant. The purpose of this study was to determine antioxidant activity, phenol total and flavonoid total in green tea from three different estates, they were Cikajang Kab. Garut, Taraju Kab. Tasikmalaya, and Ciwidey Kab. Bandung. The results of this study show that seven samples have good antioxidant activity, but green tea which came from Cikajang (P-IRT No. 810320501698) has the highest IC50 grade it was 21,44 μg/ml. Beside that samples from Cikajang (P-IRT No. 810320501698) has highest total phenol content it was 334,68± SD 0,89/100 g samples and also has the highest total flavonoid it was 0,34 mg Kuersetin/g samples ± SD 0,21. On the contrary, green tea which has the lowest IC50 grade came from Taraju, the grade was 28,03 μg/ml, the samples has the lowest total phenol content it was 208,91± SD 4,47 mgGAE/100 g, and also has the lowest total flavonoid it was 0,207 mg Kuersetin/g samples ± SD 0,00.
STUDI PENDAHULUAN FITOKIMIA TANAMAN KOLEKSI ARBORETUM LEGOK PULUS GARUT Handayani, Retty; Rustamsyah, Ardi; Perdana, Farid; Ihsan, Setiady; Suwandi, Deden Winda
Journal of Tropical Pharmacy and Chemistry Vol 4 No 2 (2017): Journal of Tropical Pharmacy and Chemistry
Publisher : Faculty of Pharmacy, Universitas Mulawarman, Samarinda, Indonesia, 75117

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jtpc.v4i2.136

Abstract

Arboretrum is a botanical garden which is an open place where there are plants that have been labeled. The purpose of this research is the preliminary study on phytochemical content of secondary metabolite compounds on the leaves of the Legok Pulus Garut arboretum collection plant. the results of the study known twenty-two types of plants contained in Arboretum Garut contain various phytochemical compounds and can be used as collection and research base of medicinal plants. Keywords : arboretum, phytochemicals, secondary metabolites.
Peningkatan Nilai Ekonomi Modifikasi Pati Umbi Taka (Tacca leontopetaloides (L.) Kuntze) Sebagai Bahan Baku Pembuatan Biskuit Herbal Lubis, Novri Yanti; Fauziah, Nenden; Ilahi, Resa Restu; Rustamsyah, Ardi
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT This study aimed to observe the effect of the concentration of modified taka starch (Tacca leontopetaloides (L.) Kuntze) as well as the size of natural taka tubers and red ginger starch on the characteristics of the produced herbal biscuits. The taka starch was modified by using ginger oil components. Meanwhile, the size of natural taka tubers and red ginger starch granules was compared by using a scanning electron microscope. The study was classified into three stages, namely the taka starch manufacture, the taka starch modification, and the biscuit production. The results showed that the modified taka starch had a larger granule than the natural starch, with the size reached 36.9 µm and 34.4 ?m, respectively. Meanwhile, the water, ash, fat, protein, and carbohydrate contents, as well as the calories reached 4.56%, 2.40%, 9.11%, 8.71%, 75.27 %, and 417.99 cal, respectively. In general, all parameters met the Indonesian National Standard for biscuits. Keywords: Biscuits, characteristics of starch granule, taka tuber ABSTRAK Penelitian ini ingin melihat pengaruh modifikasi pati taka (Tacca leontopetaloides (L.) Kuntze) dengan menggunakan komponen minyak jahe dan membandingkan ukuran granul pati umbi taka alami dan minyak jahe merah dengan menggunakan metode SEM (Scanning Electron Microscope), kemudian dijadikan produk pembuatan biskuit herbal. Metode penelitian diawali dengan pembuatan pati taka dan modifikasi pati taka kemudian dijadikan produk pangan. Pengujian karakterisasi pati taka dan pati taka termodifikasi dengan pengujan SEM menunjukkan, pati yang sudah dimodifikasi memiliki bentuk granul lebih besar 36,9 µm dari pati taka alami 34,4 µm. Hasil modifikasi pati umbi taka menghasilkan produk inovasi pangan berupa biskuit herbal, dengan hasil karakteristik meliputi kadar air 4,56%, kadar abu 2,40%, kadar lemak 9,11%, kadar protein 8,71%, kadar karbohidrat 75,27% dan kalori 417,99 kal. Secara umum, semua parameter sudah sesuai dengan SNI biskuit. Kata kunci: Biskuit, karakteristik granul pati, umbi taka