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All Journal Jurnal Kedokteran Brawijaya AGRIKA CEMARA Journal of Natural Sciences and Mathematics Research Jurnal Ekonika : Jurnal Ekonomi Universitas Kadiri Jurnal Agrotek UMMat Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX BUANA SAINS Jurnal Ilmiah Hijau Cendekia Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Cendekia : Jurnal Pengabdian Masyarakat AGROTEK: Jurnal Ilmiah Ilmu Pertanian Jurnal Agriovet Journal of Food Technology and Agroindustry JURNAL ILMIAH AGRINECA Jurnal Abdiraja Fruitset Sains : Jurnal Pertanian Agroteknologi East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Manajemen Agribisnis dan Agroindustri Formosa Journal of Multidisciplinary Research (FJMR) Formosa Journal of Applied Sciences (FJAS) Asian Journal of Community Services (AJCS) JAPI: Jurnal Akses Pengabdian Indonesia Journal Research of Social Science, Economics, and Management Journal of Soilscape and Agriculture International Journal of Integrative Research (IJIR) International Journal of Advanced Technology and Social Sciences (IJATSS) JTePP
Nunuk Helilusiatiningsih
Departemen Agroteknologi , Fakultas Pertanian, Universitas Islam Kadiri
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Journal : buana sains

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PENGARUH LOKASI TUMBUH TERHADAP SENYAWA FITOKIMIA PADA BUAH, BIJI, DAUN, KULIT BUAH TANAMAN TAKOKAK (Solanum torvum) Nunuk Helilusiatiningsih; Titik Irawati
BUANA SAINS Vol 21, No 1 (2021)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v21i1.2662

Abstract

Takokak was a plant that was widespread in Indonesia and quite a lot is made culinary at this time. Research on takokak eggplant was developed due to the high content of phytochemical compounds. The problem that exists was that this plant had not been planted by many people but grows by itself in various locations. The purpose of this study was to know the content of phytochemical compounds in the fruit, seeds, and leaves of takokak that grow and develop in different locations. The experimental design used quantitative tests including antioxidant activity, total phenol, tannin content, flavonoids. The locations studied are at Mojokerto and Malang city. The research resulted show that there were differences in phytochemical content, the best data was eggplant takokak originating in the city of Batu, East Java. The Takokak eggplant plant thrives and had higher levels of bioactive/phytochemical compounds in the sub-tropical climate highlands near the mountains of Batu, Malang.
PENGARUH LOKASI TUMBUH TERHADAP SENYAWA FITOKIMIA PADA BUAH, BIJI, DAUN, KULIT BUAH TANAMAN TAKOKAK (Solanum torvum) Nunuk Helilusiatiningsih; Titik Irawati
BUANA SAINS Vol 21, No 1 (2021)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v21i1.2662

Abstract

Takokak was a plant that was widespread in Indonesia and quite a lot is made culinary at this time. Research on takokak eggplant was developed due to the high content of phytochemical compounds. The problem that exists was that this plant had not been planted by many people but grows by itself in various locations. The purpose of this study was to know the content of phytochemical compounds in the fruit, seeds, and leaves of takokak that grow and develop in different locations. The experimental design used quantitative tests including antioxidant activity, total phenol, tannin content, flavonoids. The locations studied are at Mojokerto and Malang city. The research resulted show that there were differences in phytochemical content, the best data was eggplant takokak originating in the city of Batu, East Java. The Takokak eggplant plant thrives and had higher levels of bioactive/phytochemical compounds in the sub-tropical climate highlands near the mountains of Batu, Malang.
PENGOLAHAN BUAH TERUNG POKAK (Solanum torvum) MENJADI TEH HERBAL SEBAGAI MINUMAN FUNGSIONAL Nunuk Helilusiatiningsih
BUANA SAINS Vol 20, No 2 (2020)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v20i2.2235

Abstract

Pokak growing in fertile highlands is still classified as a wild plant and contains good bioactive and nutritional compounds. Drinks made from pokak are potential health drinks. The problem of pokak is relatively little consumed by the people of Indonesia. The results of the pokak research indicate that there are polyphenol compounds, tannins, flavonoids, caffeine, fumaric acid, maleic acid, alkaloids, carbohydrates, proteins, fats, vitamins, minerals. The aims of this research to process pokak eggplant fruit into 2 types of herbal teas, namely black tea and pokak green tea. The observation parameters were the organoleptic test, chemical component test including bioactive compounds and nutrients. The research method used the Fridman test, phytochemical screening, proximate test, Vitamin C, and minerals. The best organoleptic test results include aroma, taste, color, the most preferred by consumers is code 862 TB, namely pokak black tea. Qualitatively, pokak black tea contains saponins, glucosides, steroids, alkaloids. The nutritional test contains carbohydrates, fat, protein, ash content, moisture content, vitamin C. contains minerals Ca, Mg, Fe. The results of the study prove that Pokak herbal tea has a function for health and is potential as a functional drink.
EKSTRAKSI MINYAK ATSIRI DAUN ROSELLA (Hibiscus Sabdaíiffa L ) METODE WATER STEAM DESTILATION Helilusiatiningsih, Nunuk; Irawati, Titik; Syahara, Muhammad Alwi
BUANA SAINS Vol 23, No 3 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i3.5647

Abstract

The rosella plant has antioxidant and coloring compounds that are useful for coloring and aromatic various drinks. The research aimed to study the extraction of essential oils from rosella leaves through phytochemical screening and sensory testing of the oil results. The research method used extraction of essential oil using water steam distillation, color, aroma analysis using the hedonic method, and antioxidant activity using the DPPH method. Results showed the amount of essential oils in leaves is 0.0087% in 1 kg of dry material. Rosella Leaf Oil 25% like the yellow color, 75% like it, 0% dislike it, 30% like the aroma of the leaf essential oil, 70% like it, and 0% dislike it. The antioxidant activity in rosella leaves with concentrations (ppm): of 5, 10, 25, 50, 100, and 200 ppm (22,5; 29,7;  34,9;  42,13;  44,5;  51, 4)%.  A comparison or control test using ascorbic acid with the same concentration as above showed a percentage of inhibition (37,53;44,16; 51,84; 61,19; 72,45; 88,22)%.  The IC 50 value of ascorbic acid (as a control) is 26.94 ppm and the IC 50 of Rosella leaf extract is 171.27 ppm, which is classified as having weak antioxidant activity in the leaves. The GC-MS results showed essential oil consists cis-3 Hexenyl Acetate (11.50%), 3-Cyclohexene-1-methanol (4.97%), 2-Propenoic acid (2.65%), Linalool 3,7-oxide (2.15%), Methyl 4-methylhexanoate (1,54%), Butanoic acid (0.54 %), 3-Methylpent-3-en-2-ol (0.25%), 1-Hexen-3-ol (0,24%).
Co-Authors A. Harijono Adam Indra Nirwana Adji, Galih Dina Oktavia Edy Soenyoto Endro Puji Astoko Eva Pebriana Eva Pebriana Fahmi Hidayat FITRIYAH, NUR Fristama Maulana H., Nunuk Haliza, Nadiyah Nur Heru Setiyadi Hidayat Sujuti Idris, Ahmad Imam Habibi Indis, Nadhifah Al Irawati, Titik Lisnanti, Ertika Fitri Micko Widiyatmoyo Muhamad Abdul Aziz Al Wafa Muhamad Alwi Shahara Muhammad Alwi Syahara, Muhammad Alwi Nadhiva Al Indis Nastiti Winahyu Naufa Anwar, Diva Navita Maharani Pamuji Setyo Utama Pamuji SU Purbowo, Muhammad Lukman Rahmatika, Widyana Ribut Santosa Rosanti, Aulia Dewi Sani, Muhammad Yulius Saptaria, Lina SIMON BAMBANG WIDJANARKO Sumarji Supriyono Supriyono Tarwa Mustopa Titik Irawati Titik Irawati Titik Irawati Utomo, Pamuji Setyo Vifi Nurul Choirina Yushi Mardiana