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The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts Anggrahini, Sri; Safitriani, Raden Rara; Santosa, Umar
Jurnal Teknologi Dan Industri Pangan Vol 18, No 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.832 KB) | DOI: 10.6066/392

Abstract

The aim of this research was to find out the curcuminoid content and antioxidant activity of temulawak (Curcuma xanthorriza) chip extracts under specific treatment. This research was started with preparation of temulawak chips. Which were made from 2 treatment of sun drying, those which were convered with black cloth and those without cover. The quantity of three types of know curcuminoids of temulawak chips were analyzed by HPCL after axtraction with 0%, 5% and 95% etanol solvent. Antioxidant activities in the extracts were measured by ferri thiocyanate and thiobarbituric acid methods. The result indicated that drying with black cloth cover showed higher curcuminoid content and antioxidant activity compared with those without black cloth cover, but drying with black cloth cover had no effect on the type of curcuminoids. The antioxidant activity of temulawak chip was highest with the type of curcuminoids being bisdemetoxicurcumine, demetoxicurcumine and curcumine when the temulawak chips were extracted with 95% ethanol. While the type of curcuminoids were only demetoxicurcumine and curcumine, when temulawak chips were extracted with 0% and 50% ethanol. Key words : Temulawak chips, curcuminoid, ethanol, antioxidant activity.
The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts Anggrahini, Sri; Safitriani, Raden Rara; Santosa, Umar
Jurnal Teknologi dan Industri Pangan Vol 18, No 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.832 KB)

Abstract

The aim of this research was to find out the curcuminoid content and antioxidant activity of temulawak (Curcuma xanthorriza) chip extracts under specific treatment. This research was started with preparation of temulawak chips. Which were made from 2 treatment of sun drying, those which were convered with black cloth and those without cover. The quantity of three types of know curcuminoids of temulawak chips were analyzed by HPCL after axtraction with 0%, 5% and 95% etanol solvent. Antioxidant activities in the extracts were measured by ferri thiocyanate and thiobarbituric acid methods. The result indicated that drying with black cloth cover showed higher curcuminoid content and antioxidant activity compared with those without black cloth cover, but drying with black cloth cover had no effect on the type of curcuminoids. The antioxidant activity of temulawak chip was highest with the type of curcuminoids being bisdemetoxicurcumine, demetoxicurcumine and curcumine when the temulawak chips were extracted with 95% ethanol. While the type of curcuminoids were only demetoxicurcumine and curcumine, when temulawak chips were extracted with 0% and 50% ethanol. Key words : Temulawak chips, curcuminoid, ethanol, antioxidant activity.
Identifikasi Bakteri Asam Laktat dan Aktivitas Penghambatan Radikal pada Jaruk Tigarun (Crataeva nurvala, Buch Ham) Rahmi, Narzani; Harmayani, Eni; Santosa, Umar; Darmadji, Purnama
Agritech Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.16604

Abstract

Jaruk tigarun is a traditional fermented food from South Borneo made from tigarun flower that was fermented in water without salt addition. The objectives of the research were to isolate and identify the Lactic Acid Bacteria (LAB) from jaruk tigarun then to determine the DPPH radical scavenging activities of jaruk tigarun extracts. LAB was isolated from jaruk tigarun which was fermented for 7 days at room temperature. Media of MRS+CaCO3 were used to isolate the LAB while API 50 CHL kit was utilised to identify them. Fresh flowers and jaruk tigarun were also freeze-dryed, crushed and extracted using methanol, ethanol and ethyl acetate. The total phenolic and antioxidant activity of each extract were determine with Folin-Ciocalteu method and DPPH. Three isolates of LAB were isolated and identified as Lactobacillus plantarum. The fermentation was able to increase total phenolic of jaruk tigarun which was extracted with methanol, ethanol, and ethyl acetate (53.24 ± 0.73, 44.86 ± 0.90 and 23.95 ± 0.13 mg GAE/g extract, respectively). Similarly, the antioxidant activity of jaruk tigarun that were extracted with methanol, ethanol and ethyl acetate increased to 92.68 ± 0.02 %, 92.43 ± 0.11 %, and 42.94 ± 0.02 %. Methanolic extract of jaruk tigarun has the highest IC50 that was equal to 1.511 μg/mL. UV-Vis spectrum analysis and FT-IR were used to identify the compounds isolated from methanolic extract of jaruk tigarun resulting flavonoid as tentative identified compounds. ABSTRAKJaruk tigarun adalah salah satu makanan fermentasi tradisional dari Kalimantan Selatan yang dibuat dengan cara merendam bunga tigarun dalam air matang selama beberapa hari. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri asam laktat yang terlibat selama fermentasi jaruk serta mengetahui aktivitas penghambatan radikal DPPH pada jaruk tigarun. BAL diisolasi dari bunga tigarun yang difermentasi selama 7 hari pada suhu kamar sampai menjadi jaruk. Isolasi BAL menggunakan media MRS+CaCO3 dan diidentifikasi dengan API 50 CHL Kit. Bunga segar dan jaruk tigarun juga masing-masing dikeringbekukan, dihaluskan dan diekstraksi dengan metanol, etanol dan etil asetat. Total fenolik dan aktivitas antioksidan dari masing masing ekstrak ditentukan dengan metoda Folin Ciocalteu dan DPPH. Tiga isolat BAL berhasil diisolasi dan diidentifikasi sebagai Lactobacillus plantarum. Fermentasi berhasil meningkatkan total fenolik dari jaruk tigarun yang diekstrak dengan metanol, etanol dan etil asetat berturut-turut sebesar 53,24 ± 0,73, 44,86 ± 0,90 dan 23,95 ± 0,13 mg GAE/g ekstrak. Demikian pula halnya dengan aktivitas antioksidan dari jaruk yang diekstrak dengan metanol, etanol dan etil asetat  meningkat menjadi 92,68 ± 0,02 %, 92,43 ± 0,11 %, dan 42,94 ± 0,02 %. Ekstrak metanol dari jaruk tigarun  memiliki IC50  yang paling baik yaitu sebesar 1.511 μg/mL. Hasil isolasi dan identifikasi senyawa yang dimurnikan dari ekstrak metanol jaruk menggunakan analisis spektrum UV-Vis dan FT-IR diperoleh dugaan senyawa adalah golongan flavonoid.
Perubahan Kimia dan Sensoris Buah Salak Pondoh Selama Penyimpanan dalam Termodifikasi Suhardi, Suhardi; Tranggono, Tranggono; Santosa, Umar
Agritech Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.19322

Abstract

Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified atmosphere (MA). The composition of MA was 02, 1-3% ; CO2, 0-6% and N2, 91-99% ; the storage temperature was 25°C. The results suggested that the best composition of MA was 02, 3% ; CO2, 6%, and N2, 91%. The optimum temperature for the storage was 25°C. After storage for 42 days at gives condition the fruit was still edible and in a good appearance. At contrast, the control samples deteriorated before 14 days storage.
Pengaruh Perendaman dan Perebusan Terhadap Kandungan Protein, Gula, Total Fenolik dan Aktivitas Antioksidan Kerandang (Canavalia virosa) Djaafar, Titiek Farianti; Santosa, Umar; Cahyanto, Muhammad Nur; Rahayu, Endang S
Agritech Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9606

Abstract

Kerandang (Canavalia virosa) is legume crops and producing seeds, creeps grow at beaches land in Bantul and KulonProgo Regency, Yogyakarta Province, whose land area is about 3,500 ha. Kerandang plant is protein sources, consistingof phenolic compounds and having antioxidant activity. The antioxidant activity in Kerandang seeds has not beenutilized. The objective of this study was to identify the effect of soaking and boiling on changing of protein level,sugar, total phenolic content and antioxidant activity. The soaking was conducted for 0, 12 and 24 hours (kerandangseed:water = 1:6 w/v). Soaking treatment was combined with boiling (80-90 ºC) at 0, 10 and 20 minutes (kerandangand water ratio = 1:5 (w/v)). Protein, sugar, total phenolic content and antioxidant activity were analyzed. The studywas conducted using Completely Randomized Design with two replications. The results show that the soaking andboiling treatment decreased the protein contents. Kerandang seeds contain undigestible oligosaccharides (rafÞ nose).The soaking and boiling treatment decreased the rafÞ nose. The total phenolic content of kerandang seeds is 7,42 gGAE/100 g. Soaking and boiling treatment decreased the total phenolic compounds to 75.34%. The antioxidant activityABSTRAKKerandang (Canavalia virosa) tergolong tanaman legum dan menghasilkan biji, tumbuh menjalar di lahan pasir pantaiDaerah Istimewa Yogyakarta, khususnya di Kabupaten Bantul dan Kulon Progo dengan luas lahan sekitar 3.500 ha.Tanaman kerandang merupakan sumber protein nabati, mengandung senyawa fenolik dan memiliki aktivitas antioksidan.Penelitian tentang aktivitas antioksidan biji kerandang belum dilakukan. Penelitian ini bertujuan untuk mengetahuipengaruh perendaman dan perebusan terhadap perubahan kandungan protein, gula, total fenolik dan aktivitas antioksidanbiji kerandang. Perendaman dilakukan pada 0, 12, dan 24 jam dengan rasio biji kerandang dan air sebesar 1:6 (b/v).Perlakuan perendaman ini dikombinasikan dengan perebusan biji pada suhu didih air (80 – 90 ºC) selama 0, 10, dan20 menit. Perbandingan biji kerandang dan air untuk perebusan adalah 1:5 (b/v). Pengujian yang dilakukan meliputikadar protein, jenis gula, total fenolik dan aktivitas antioksidan. Penelitian dilakukan menggunakan Rancangan AcakLengkap dengan ulangan dua kali. Hasil penelitian menunjukkan bahwa kadar protein biji kerandang menurun denganperlakuan perendaman dan perebusan. Biji kerandang mengandung oligosakarida tahan cerna (raÞ nosa) yang cukuptinggi. Kandungan total fenolik biji kerandang segar sebesar 7,42 g GAE/100 g biji kerandang. Perlakuan perendamandan perebusan menyebabkan kandungan total fenolik menurun sampai dengan 74,93 %. Aktivitas antioksidan bijikerandang dinyatakan sebagai Radical Scavenging Activity sebesar 10,22 %. Pada perendaman selama 12 dan 24 jamterjadi penurunan aktivitas antioksidan.Kata kunci: kerandang, total fenol, aktivitas antioksidan.