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Monika Rahardjo
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Effect of the Extraction Solvent Polarity and the Ratio of Feed and Solvent on the Phytochemical Content and Antioxidant Activity of Red Betel Leaves (Piper crocatum) Monika Rahardjo; Gelora Mangalik; Monang Sihombing; Junet Franzisca da Costa
Indonesian Journal of Agricultural Research Vol. 1 No. 1 (2018): InJAR, Vol. 1, No. 1, March 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i1.173

Abstract

Red betel leaf (Piper crocatum) is a plant growing in tropical areas and previously known as an ornamental plant, but then later used as medicinal plant. Previous researches found that red betel leaves contain bioactive compounds such as alkaloids, flavonoids, tannins, and many more that have potential to be used as antioxidant. The extractions were carried out using variations of solvent types (ethanol, water, and ethyl acetate) and feed to solvent (F:S) ratios in g/ml (F:S=1:20, F:S=1:25, F:S=1:30). The best conditions from this research were the usage of ethanol as the solvent. In addition to its ability to extract the compounds potential as antioxidant and F:S ratio of 1:30, it could give highest yield of extract. Variation of solvent type and variation of F:S have significant effect on the value of antioxidant activity (IC50) of the red betel leaf sample.
The Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics Kristiawan Prasetyo Agung Nugroho; Monika Rahardjo; Apfia Jovitatera
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (969.523 KB) | DOI: 10.32734/injar.v1i3.568

Abstract

Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel. Because of its content that rich in antioxidant, this research aim to utilized it as a food product. Pudding is one of food product that categorized as a dessert, which in the production does not require heat treatment, so the antioxidant can be maintained. The purpose of this experiment is to find the optimum formulation of Noni pudding seen from antioxidant content and sensory characteristics. The method of this research is total phenolic assay, total flavonoid assay and sensory evaluation from 50 random panelis age between 18-25 years old. The result showed that Noni fruit has total phenolic 0,13423 mg GAE/ml and the total flavonoid 0,11819 mg GAE/mL. The best formulation of pudding resulted from sensory evaluation was found with the addition 10% concentration of Noni extract 10%.
Co-Authors Adi Idolla Nenobanu Anggraeni, Maria Kristina Apfia Jovitatera Asri, Elisabet Stefia Aurelia Roswita Avilla Hermes Benedicta Miquella Adisty Wulandari Budi, Regina Natasya Carouline, Bintang Catarina Arti Dwiastuti Dhanang Puspita Erfina Trivena Nadia Ferdy Semuel Rondonuwu Ferry Fredy Karwur Franzesca Dwi Wahyu Gelora Mangalik Greis Saibele Hapzi Ali Hulu, Markus Jonathan Namora Junet Franzisca da Costa Kristiawan Prasetyo Agung Nugroho Kurniawan, Yosia Agung Lydia Ninan Lestario Magdalena Putranti Maria D. Kurniasari Melanie Melanie Monang Sihombing Monang Sihombing Novita Iswardaningrum Prasojo, Rachel Immelda Intan Pulung Nugroho Rambu L.N.K. Retno Triandhini Ristia Widi Astuti Sarlina Palimbong Shara Refla Silvia Mutiara Istimur Stella Firsta Kirana Theresia Pratiwi Elingstyo Sanubari Valentino Pandu Firdaus Wahyu, Franszesca Dwi Wulandari, Benedicta Miquella Adisty Wulandari, Triastuti Setyo