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Helilusiatiningsih, Nunuk
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Antioxidant activity assay of Roselle (Hibiscus sabdariffa) seeds Ethanol extract with DPPH radical scavenging using UV-Vis Spectrophotometer Syahara, Muhammad Alwi; Helilusiatiningsih, Nunuk; Irawati, Titik
Journal of Natural Sciences and Mathematics Research Vol. 10 No. 1 (2024): June
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

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Hibiscus sabdariffa (Roselle) is known to have a strong antioxidant compound. Thus, the calyx becomes the most important area to research. Another part of this plant that was starting to be known for its benefits is rosella seeds. Roselle seeds are a source of fat-soluble antioxidants. The aim of this study was to investigate the antioxidant activity of Roselle Seed Ethanol Extract (RSEE) with the DPPH (1,1-Diphenyl-2 Picrylhidrazyl) radical scavenging method. This research begins by doing the extraction of Roselle seeds using ethanol (96%) as a solvent and then assessing the antioxidant activity (Radical Scavenging Activity/RSA) of the extract, which is compared with the ascorbic acid standard at several concentrations (5-200 ppm). Antioxidant activity was assessed with DPPH Radical Scavenging using UV-Vis spectrophotometer and IC50 value parameters. The results of this study were the absorbance of DPPH from spectrophotometer at 517 nm was 0,824 (purple color). The absorbance of RSEE and ascorbic acid at 5 ppm to 200 ppm, respectively 0.523-0.124 and 0.594-0.112. The antioxidant activity (RSA) of the RSEE and ascorbic acid, respectively was  57.93% and 59.24%. The IC50 value of RSEE was 30.158 μg/ml and as comparison is ascorbic acid, the IC50 value was 26.948 μg/ml. Thus, the antioxidant activity of roselle seeds ethanol extract (RSEE) belongs to a very strong category (<50 μg /ml). This is due to the presence of several phenolic compounds and unsaturated fatty acid derivatives.
EFEK BLANCHING TERHADAP KANDUNGAN PROKSIMAT PADA TEPUNG WORTEL (Daucus carota L.) Helilusiatiningsih, Nunuk
Jurnal Teknologi Pangan dan Produk Pertanian Vol 1 No 01 (2025): Jurnal Teknologi Pangan dan Produk Pertanian (JTePP)
Publisher : Universitas Widyagama Malang

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Kandungan tepung wortel meliputi beta karoten, serat, protein, lemak, vitamin dan mineral serta zat bioaktif antioksidan. Blanching adalah metode proses pemanasan cepat untuk menginaktivasi enzim yang umum dilakukan dengan suhu kurang dari 100°C, dapat dilakukan dengan air, uap dan energi microwave. Tujuan penelitian adalah mempelajari efek blanching terhadap kandungan proksimat pada tepung wortel. Metode penelitian adalah uji kuantitatif dengan parameter kadar proksimat meliputi kadar air, kadar abu, lemak, protein, dan serat. Perlakuan percobaan ada 3 jenis yaitu tanpa blanching, blanching kukus dan rebus selama 10 menit. Hasil analisa proksimat pada tepung wortel tanpa blanching (TB) berturutan yaitu kadar air kadar abu, protein, lemak, serat dalam (%) yaitu 9,45; 3,21; 7,56; 4,23; 17,35, tepung BK yaitu 7,36; 2,19; 9,99; 5,87; 20,41, dan tepung BR yaitu 8,15; 2,98; 8,12; 5,12; 18,10. Jadi pengaruh blanching mempertahankan kadar proksimat lebih tinggi dibanding tanpa blanching, yang paling baik adalah dengan metode kukus menghasilkan tepung wortel yang tinggi kadar proksimatnya.
Co-Authors Adji, Galih Ahmad Izzan Nabil Farid Delima, Elsa Sindi Dina Oktavia Edy Soenyoto Endro Puji Astoko Eva Pebriana Fahmi Hidayat FITRIYAH, NUR Haliza, Nadiyah Nur Heru Setiyadi Indis, Nadhifah Al Irawati, Titik Mardiana, Yushi Muhammad Alwi Syahara, Muhammad Alwi Nastiti Winahyu Naufa Anwar, Diva Navita Maharani Puji Astoko, Endro Purbowo, Muhammad Lukman Rahmatika, Widyana RIBUT SANTOSA Rizky Arief Shobirin Rosanti, Aulia Dewi Sani, Muhammad Yulius Saptaria, Lina Setyo Utomo, Pamuji Tri Handayani Vifi Nurul Choirina Yekti Puji Lestari