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All Journal Journal of Food and Agricultural Product ROCE : Jurnal Pertanian Terapan
Andi Laila Nugrawati
Universitas Halu Oleo
Agriculture, Biological Sciences & Forestry Other

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EVALUATION OF ANTIOXIDANT ACTIVITY OF YELLOW COCONUT (Cocos nucifera L) USING THE DPPH METHOD: EVALUASI AKTIVITAS ANTIOKSIDAN KELAPA KUNING (Cocos Nucifera L) DENGAN METODE DPPH Baihaqi; Fatahu; Sakir; Andi Laila Nugrawati; Ika Rezvani Aprita; Sri Agustina
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.171

Abstract

Yellow coconut (Cocos nucifera L) is an underexplored variety with significant potential in the agricultural and food sectors. Unlike regular coconuts, yellow coconuts have a distinct yellow skin and sweeter water. This study evaluates the antioxidant activity of yellow coconut water and flesh using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method, which measures the ability to neutralize free radicals. Results indicate that both yellow coconut water and flesh contain bioactive compounds with notable antioxidant properties, though their activities vary depending on concentration. The water showed significant antioxidant activity at higher concentrations, whereas the flesh showed better activity at lower concentrations. The IC50 values for yellow coconut water and flesh were 900.6 ppm and 1342 ppm, respectively, showing that while both parts have promising antioxidant potential, higher concentrations are needed for more effective results. This research provides valuable insights into the potential of yellow coconut as a natural antioxidant source and its implications for food and health product development.  
PROXIMATE ANALYSIS AND VITAMIN C CONTENT IN YELLOW COCONUT (Cocos Nucifera L): ANALISIS PROKSIMAT VITAMIN C DAN ANTIOKSIDAN PADA SAMPEL KELAPA KUNING (Cocos Nucifera) Fatahu; Baihaqi; Ekacahyana Mandasari; Wa Ode Mulyana; Andi Laila Nugrawati
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.172

Abstract

This study aims to analyze the nutritional composition and antioxidant activity of yellow coconut (Cocosnucifera), focusing on both the flesh and water parts. The analyzed parameters include vitamin C, protein, carbohydrate, fat, moisture, ash content, and antioxidant activity using the DPPH method. The results showed that yellow coconut flesh contains more nutrients than its water, with a vitamin C content of 237.67 mg/100g, protein at 1566 ppm, and fat at 93.67%. Moisture and ash contents were 91.33% and 0.82%, respectively. These findings suggest that yellow coconut, particularly its flesh, has significant potential as a functional food to support health and warrants further development in the natural food industry
Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility Andi Laila Nugrawati Mustarim; Muhammad Iqbal Kusumabaka Rianse; Ilian Elvira; Fitria Dewi; Fatahu; Adri Aningsih Fardila Putri
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7955

Abstract

Rice as the main staple food in Indonesia has a relatively high glycemic index, which may increase the risk of metabolic disorders. Rice engineering through the retrogradation process is one approach that can be applied to reduce its glycemic index. This study aimed to evaluate the effectiveness of post-cooking freezing in engineering rice starch retrogradation to promote resistant starch formation and reduce glycemic digestibility. Freezing was conducted stepwise for 24, 48, and 72 hours. Retrogradation was analyzed through amylose absorbance measurement, while digestibility was evaluated by in vitro starch hydrolysis with glucose determination using a colorimetric method based on 3,5-dinitrosalicylic acid (DNS). The results showed that post-cooking freezing was able to reduce starch digestibility through the formation of retrograded structures. The hydrolysis index of all samples ranged from 2.79 to 4.60%, and the predicted glycemic index was in the range of 41.24–42.25, which falls into the low category. The pattern of digestibility changes showed an increasing trend at 24 and 48 hours of freezing, followed by a decrease at 72 hours. This digestibility profile formed a U-shaped pattern, which may be attributed to the dynamic nature of the retrogradation process during freezing. Keywords: functional rice, resistant starch, predicted glycemic index, starch hydrolysis, in vitro
Co-Authors Adri Aningsih Fardila Putri Baihaqi Ekacahyana Mandasari Fatahu, Fatahu Fitria Dewi Ika Rezvani Aprita Ilian Elvira Muhammad Iqbal Kusumabaka Rianse Sakir Sri Agustina Wa Ode Mulyana