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All Journal Poltekita : Jurnal Ilmu Kesehatan FoodTech: Jurnal Teknologi Pangan
Dhayan, Rosa
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Total Fenol dan Aktivitas Anti-Inflamasi Jamur Sawit (Volvariella sp) Saputri, Nur Endah; Dhayan, Rosa; Harsanti, Brigita R.; Putri, Dea M.; Fadly, Dzul
Poltekita : Jurnal Ilmu Kesehatan Vol. 15 No. 3 (2021): November
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v15i3.637

Abstract

Jamur sawit (Volvarialla sp) merupakan bahan pangan dengan produktivitas tinggi dan ekonomis, Namun, bukti empiris mengenai manfaat bahan pangan ini masih terbatas. Penelitian ini bertujuan untuk membuktikan secara empiris kandungan total fenol dan aktifitas anti-inflamasi jamur sawit. Jamur sawit yang diperoleh dari Pontianak, diekstraksi menggunakan etanol absolut untuk memperoleh ekstrak etanol dan air untuk memperoleh ekstrak air. Kedua ekstraksi kemudian analisis total fenol melalui metode Folin Ciocalteu dan anti-inflamasinya pada sel darah merah kelinci. Pada penelitian ini, ditemukan bahwa ekstrak air memiliki kadar total fenol dan aktivitas anti-inflamasi yang signifikan lebih tinggi (total fenol: 31,9 mg GAE/g dan IC50 aktivitas anti-inflamasi: 106,218 ppm) dari ekstrak etanol (total fenol: 17,4 mg GAE/g dan IC50 aktivitas anti-inflamasi: 125,306 ppm). Jamur sawit berpotensi sebagai pangan anti-inflamasi yang baik bagi tubuh, berdasarkan ektraksinya, ekstrak air dari jamur sawit memiliki kadar fenol dan aktivitas anti-inflamasi lebih baik dibandingkan dengan ekstrak etanol. Dengan demikian makan bahan pangan ini dapat menjadi salah satu pilihan bagi peningkatan imunitas dan pangan dengan sifat anti-inflamasi bagi masyarakat
Inhibition of Alpha-amylase of Kratom Tea (Mitragyna speciosa Korth.) on Various Brewing Treatment Dhayan, Rosa; Purwayantie, Sulvi; Fadly, Dzul
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.94844

Abstract

Kratom (Mitragyna speciosa Korth.) is a plant that is believed by the public capable to overcome hyperglycemia conditions in diabetics. Hyperglycemia conditions in diabetics can be controlled through inhibition of carbohydrate-breaking enzymes such as alpha-amylase. Secondary metabolites in adequate amount are expected to inhibit the action of the alpha-amylase enzyme which is a key enzyme in the digestion of complex carbohydrates. One of the ways to increase the availability of secondary metabolites so that they can activate the alpha-amylase enzyme is by steeping. This study aims to determine the effect of temperature and time of steeping in kratom tea to inhibits alpha-amylase enzyme. This study uses Randomized Block Design (RBD) with two treatment factors, consisting of 3 treatments of brewing temperature (70, 85, 100oC) and 3 treatments of brewing time (5, 10, 15 minutes), with 4 replications. The data are analyzed using ANOVA test (a=5%) and BNJ (a=5%). The parameters tested in this study consist of levels of phenolics, flavonoids, and alpha-amylase inhibition. The results show that increasing temperature and brewing time of kratom tea increased the content of phenolics and flavonoids, but the results are inversely related to the alpha-amylase inhibition. Based on the ANOVA analysis, there was no effect of temperature and steeping time on the inhibition of the alpha-amylase enzyme.
Co-Authors Dzul Fadly Fadly, Dzul Harsanti, Brigita R. Harsanti, Brigita Ratna Purwayantie, Sulvi Putri, Dea M. Putri, Dea Malyana Saputri, Nur Endah