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All Journal JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya
Ernanin Dyah Wijayanti
Program Studi D3 Farmasi Akademi Farmasi Putra Indonesia Malang
Biochemistry, Genetics & Molecular Biology

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Aktivitas Antioksidan Sari Rimpang Temu Giring (Curcuma heyneana) Terfermentasi Lactobacillus bulgaricus Ernanin Dyah Wijayanti; Linda Jausicha Yustin
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 2 No. 1 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um026v2i12018p001

Abstract

Temu giring (Curcuma heyneana) telah lama digunakan oleh masyarakat Indonesia terutama untuk menjaga kesehatan kulit. Senyawa kimia yang terdapat dalam temu giring adalah flavonoid, kurkumin, dan fenolik. Fermentasi pada sari temu giring dilakukan agar senyawa kompleks dipecah senyawa yang lebih sederhana. Penelitian ini bertujuan untuk mengetahui adanya aktivitas antioksidan hasil sari temu giring (Curcuma heyneana) terfermentasi Lactobacillus bulgaricus. Tahap penelitian ini meliputi penyaringan rimpang temu giring, fermentasi temu giring, skrining fitokimia, pengujian aktivitas antioksidan analisis data dan membuat kesimpulan. Pembuatan sari temu giring dilakukan dengan menyari temu giring dengan air sampai didapatkan sari. Dilanjutkan dengan fermentasi menggunakan bakteri Lactobacillus bulgaricus selama 24 jam dengan suhu 37°C. Pengujian organoleptis meliputi warna, bau, rasa dan pH dilakukan. Pengujian skrining fitokimia sari temu giring segar dan terfermentasi positif mengandung fenolik, flavonoid, kurkumin. Pengujian aktivitas antioksidan menggunakan metode spektrometer UV-Vis dengan panjang gelombang 520 nm. Kesimpulannya bahwa sari temu giring terfermentasi memiliki aktivitas antioksidan dengan IC50 sebesar 3,49 ppm yang tergolong sangat kuat.
Perbandingan Kadar Fenolik Total Antara Seduhan Daun Gaharu Dan Kombucha Daun Gaharu (Aquailaria malaccensis) Nurmiati Nurmiati; Ernanin Dyah Wijayanti
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 2 No. 1 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um026v2i12018p006

Abstract

Agarwood leaf contains flavonoid, alkaloid, terpenoid, steroid, triterpenoid, so it is potential as anantioxidant. Fermentation can increase the antioxidant activity due to the increasing of phenoliccompound. This study aims to determine the comparison of total phenolic content of agarwood leaf brewand agarwood (Aquailaria malaccensis) leaf kombucha. The agarwood leaf simplicia was prepared bybrewing it at 80°C for 30 minutes, then fermented with kombucha for 10 days with 10% of sugaraddition. The organoleptic testing includes dye, flavor, aroma and pH. The agarwood leaf brew andkombucha were identified their phenolic, flavonoid, tannin, and anthraquinone. Finding shows that theypositively contain phenolic, flavonoid, tannin. The total phenolic content was tested by the FollinCiocalteau method. The determination result shows that total phenolic content of agarwood leaf brewis equal to 28.524 ± 0.359 mgGAE/gram and the total phenolic of agarwood leaf kombucha is equal to62.857 ± 2.104 mgGAE/gram. It can be concluded that there is a difference of total phenolic contentbetween the agarwood leaf brew and agarwood leaf kombucha, which has increased after thefermentation.
Perbandingan Kadar Fenolik Total Sari Rimpang Temu Giring (Curcuma heyneana) Segar dan Terfermentasi Elrica Maggian Murelina; Ernanin Dyah Wijayanti
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 2 No. 2 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um026v2i22018p020

Abstract

Temu giring (Curcuma heyneana) has been used for a long time by Indonesian society to maintain the skin health. The phenolic content of temu giring has an efficacy as an antioxidant. Fermentation has been known to increase the antioxidant activity due to the increasing of phenolic content. This study aims to determine the comparison of total phenolic content of fresh and fermented temu giring (Cucuma heyneana) extract. The research procedures include the extract filtration, fermentation, phytochemical screening, total phenolic content determination, data analysis and drawing conclusion. Temu giring extract preparation was performed by filtering the temu giring with water until obtaining the extract. Then, the fermentation was conducted using Lactobacillus bulgaricus for 24 hours at 37°C. The organoleptic testing, including dye, smell, taste and pH, was performed. Finding shows that the fresh and fermented extract pH has decreased. The phytochemical screening of fresh and fermented temu giring indicates that it positively contains phenolic and flavonoid. From the total phenolic content determination by Folin Ciocalteu methods of fresh temu giring, the amount of 9.476±2.04 mgGAE/gram was obtained and from the total phenolic content determination of fermented extract, the amount of 61.333±1.643 mgGAE/gram was obtained. 
Co-Authors Elrica Maggian Murelina Linda Jausicha Yustin Nurmiati Nurmiati