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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian
Hasbullah, Umar Hafidz Asy'ari
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Antioxidant Activity of Parijoto Fruit Extract at Various Temperature of Food Processing Pertiwi, Rizki Bhakti; Hidayah, Isti Nurul; Andrianty, Deby; Hasbullah, Umar Hafidz Asy'ari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3839

Abstract

Parijoto (Medinilla speciosa) is a tropical plant that is used as traditional medicine by the community. This fruit contains many bioactive compounds. This study aims to analyze the effect of food processing temperature on the total phenolic compounds and antioxidant activity in parijoto extract. Tests are carried out at temperatures of 10, 30, 60, 75 and 100 ºC. Total phenolic compounds were analyzed by Folin-Ciocalteu method. Antioxidant activity were analyzed by DPPH (1,1-Diphenil-2-pikrilhidrazil) radical scavenging method. The results showed that the increased processing temperature causes a decrease in total phenolic compounds. This causes antioxidant activity to decrease. Processing at low temperatures is able to maintain the content of phenol compounds (33.02 μg/ml) and the greatest antioxidant activity.
Perubahan Karakteristik Fisik Biji Kopi Yang Ditambahkan Sorbitol Selama Penyangraian Hasbullah, Umar Hafidz Asy'ari; Hikmahyuliani, Hikmahyuliani; Maharani, Zulfah; Rokhmah, Laela Nur
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3218

Abstract

Penambahan sorbitol dalam biji kopi akan berdampak terhadap perubahan yang terjadi selama penyangraian. Perubahan yang paling nampak ialah karakteristik fisik biji kopi. Penelutian ini bertujuan untuk mempelajari pengaruh pemberian sorbitol dalam biji kopi terhadap perubahan fisik biji kopi arabika dan robusta selama penyangraian. Penyangraian dilakukan pada tiga tingkat sangrai (light, medium, dan dark). Sorbitol ditambahkan dalam biji sebanyak 10% (b/b). Hasil penelitian menunjukkan bahwa penambahan sorbitol dalam biji kopi arabika dan robusta dapat meningkatkan rendemen, densitas, kadar air, densitas dan kecepatan kenaikan suhu sangrai. Nilai seluruh parameter pada varietas robusta dan arabika setelah ditambahkan sorbitol menjadi setara dibandingkan perlakuan tanpa sorbitol. Peningkatan tingkat sangrai pada biji kopi yang ditambahkan sorbitol cenderung tidak mempengaruhi perubahan nilai rendemen, densitas dan kadar air biji kopi sangrai.
Co-Authors Andrianty, Deby Hidayah, Isti Nurul Hikmahyuliani, Hikmahyuliani Maharani, Zulfah Pertiwi, Rizki Bhakti rokhmah, Laela Nur