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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) FaST : Jurnal Sains dan Teknologi
Siregar, Tagor M
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Environmental Science

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Evaluating the Antioxidant Activity and Stability of Pigmented Rice Extract Siregar, Tagor M; Miarsa, Daniel C
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1036-1050

Abstract

This study aims to evaluate the antioxidant activity and stability of the extract of pigmented rice. Pigmented rice powder from 6 different varieties including Subang, Jowo Melik, Andel Abang, Bukittinggi, Cempo Merah, and Cempo Ireng) was macerated using ethanol with concentrations of 96% and 70%. Next, the rice extract was tested for stability to pH (1, 3, 5, 7, 9) and temperature (20°, 40°, 60°, 80°C). Results revealed that extract of Subang black glutinous rice using 96% ethanol resulted the highest antioxidant activity of 11.11±2.04 mg FeSO4/g, with an overall anthocyanin, flavonoids, phenolic contents of respectively 28.22±1.14 mg CE/g, 2.91±1.13 mg QE/g, and 3.46±1.59 mg GAE/g. The physiochemical properties of the rice extract were affected by the difference of pH. The increase in pH resulted in a decrease in antioxidant activity, total anthocyanin, and the values of color attributes (L*, a*, b*, C*, and ºHue) of the rice extracts. Temperature did not affect the physiochemical properties of the extract. The antioxidant activity, total anthocyanin, and color attributes of the rice extract were typically stable when the temperature rose from 20°C to 80°C. The extract at pH 1 and 80ºC treatment exhibited slightly higher yield based on antioxidant activity, total anthocyanin content, a* value, and ºHue with the values of 16.92±1.73 mg FeSO4/g, 33.90±2.33 mg CE/g, 21.55±0.54, and 30.04±0.57, respectively. Keywords: Anthocyanin, antioxidant activity, pH, pigmented rice, temperature.
Pengaruh Konsentrasi Minyak Atsiri Daun Kari (Murraya koenigii (L.) Spreng) dan Madu Terhadap Karakteristik Minuman Fungsional [The Effect of Curry Leaves (Murraya koenigii (L.) Spreng) Essential Oil and Honey Concentration on Characteristics of Functional Drink] Siregar, Tagor M
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 5 No. 2 (2022): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i1.5216

Abstract

Curry leaves have high content of flavonoids, alkaloids, terpenoids, and essential oils that have potential as antioxidants. The purpose of this study was to utilize the essential oil of curry leaves in the production of functional drink. In the preliminary stage, the hydrodistillation process, analysis of the physicochemical characteristics and antioxidant activity of the curry leaf essential oil were carried out. The main research was carried out by producing functional drinks with different concentrations of the essential oils of curry leaves (0.05%; 0.10%; 0.15%) and honey (5%; 10%; 15%). All formulations were tested for their sensory attributes (scoring and hedonic) and physicochemical properties (pH, total soluble solids, and color test). Based on GC-MS analysis, the chemical composition of the essential oils of curry leaves were Humulene (7.56%) and β-Phellandrene (3.80%) as antibacterial agents, whereas caryophyllene (20.45%), phytol (1.99%), Copaene (0.80%), and α-cubebene (0.29%) as antioxidants. Curry leaves produced essential oil with a yield of 0.44%, density of 0.9596 g/mL, clear yellow color, total phenolic content of 2.21±0.09 mg GAE/g, and antioxidant activity (RSA) of 77.95% at the concentration of 90000 ppm. The best formulation of functional drink was by the addition of essential oil of curry leaves at 0.05% and honey at 15% with resulted pH value of 6.03, total soluble solids of 12.03°Brix, Lightness of 53.91, °Hue of 87.98, and with overall acceptance at moderately like. The best functional drink had a total phenolic content of 4.13 mg GAE/L and antioxidant activity (RSA) of 79.41% at the concentration of 700000 ppm.Bahasa Indonesia Abstract:Daun kari (Murraya koenigii (L.) Spreng) memiliki kandungan flavonoid, alkaloid, terpenoid, dan minyak atsiri yang dapat dimanfaatkan sebagai antioksidan. Tujuan dari penelitian ini adalah untuk memanfaatkan minyak atsiri daun kari pada pembuatan minuman fungsional. Pada tahap pendahuluan dilakukan proses hidrodestilasi, analisis karakteristik fisikokimia dan aktivitas antioksidan minyak atsiri daun kari yang diperoleh. Pada tahap penelitian utama dilakukan pembuatan minuman fungsional dengan menggunakan konsentrasi minyak atsiri daun kari (0,05%; 0,10%; 0,15%) serta konsentrasi madu (5%; 10%; 15%). Seluruh formulasi minuman fungsional diuji sensori (skoring dan hedonik) dan fisikokimia (pH, uji total padatan terlarut, dan uji warna). Berdasarkan hasil analisis GC-MS, komposisi kimia minyak atsiri daun kari meliputi senyawa Humulene (7,56%) dan β-Phellandrene (3,80%) yang berfungsi sebagai antibakteri, sedangkan caryophyllene (20,45%), phytol (1,99%), Copaene (0,80%), dan α-cubebene (0,29%) berfungsi sebagai antioksidan. Minyak atsiri daun kari yang diperoleh memiliki rendemen 0,44%, berat jenis 0,9596 g/mL, warna kuning jernih, total fenolik 2,21±0,09 mg GAE/g, dan aktivitas antioksidan (RSA) 77,95% pada konsentrasi 90000 ppm. Minuman fungsional terpilih adalah minuman dengan konsentrasi minyak atsiri daun kari sebesar 0,05% dan konsentrasi madu sebesar 15% dengan pH 6,03, total padatan terlarut 12,03°Brix, Lightness 53,91, °Hue 87,98, nilai penerimaan keseluruhan agak suka. Minuman fungsional terpilih memiliki total fenolik sebesar 4,13 mg GAE/L dan aktivitas antioksidan (RSA) sebesar 79,41% pada konsentrasi 700.000 ppm.
PENGARUH RASIO SUSU SAPI DENGAN SUSU ALMOND DAN KONSENTRASI SARI BUNGA TELANG (Clitoria ternatea L.) TERHADAP KARAKTERISTIK ES KRIM [THE EFFECT OF THE RATIO OF COW’S MILK TO ALMOND MILK AND THE CONCENTRATION OF BLUE PEA FLOWER (Clitoria ternatea L.) EXTRACT ON THE CHARACTERISTICS OF ICE CREAM] Siregar, Tagor M
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 6 No. 1 (2022): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i2.6109

Abstract

Ice cream is a food product that made using milk. Generally, the milk used in making ice cream comes from animals, namely cow’s milk, which contains saturated fatty acid components so that it can cause various degenerative diseases. Almond milk comes from plants so it can be used to reduce the amount of cow's milk and produce low-fat ice cream. The blue pea flower has long been known for its benefits as a source of antioxidants and natural dye. The purpose of this research is to determine the effect of the ratio of cow's milk to almond milk and the concentration of blue pea flower extract on the characteristics of ice cream. The factors in this research were the ratios of cow’s milk to almond milk (100:0, 75:25, 50:50, 25:75, 0:100) and the concentrations of blue pea flower extract (10, 20, 30%). The obtained ice cream was analyzed based on physicochemical and sensory properties. The best ice cream was ice cream with a ratio of cow's milk to almond milk of 25:75 and concentration of 10% blue pea flower extract. The results of the sensory analysis showed that the addition of blue pea flower extract could decrease the acceptability of ice cream. The best ice cream was preferred by the panelists and gave the best physical characteristics based on the level of preference (hedonic). The best ice cream has an antioxidant activity (IC50) of 20349 ± 0,06 ppm, overrun of 40,44±2,69%, melting time of 18,10±0,23 minutes, viscosity of 55,13 ± 0,32 cP, ohue of 290,09°, fat content of 1,60 ± 1,16%, and total anthocyanin content of 23,67 ± 1,75 mg/L.Bahasa Indonesia Abstract:Es krim merupakan salah satu produk makanan yang dibuat menggunakan susu. Pada umumnya, susu yang digunakan dalam pembuatan es krim berasal dari sumber hewani  yaitu susu sapi yang memiliki kandungan asam lemak jenuh sehingga dapat menyebabkan berbagai penyakit degeneratif. Susu almond yang berasal dari sumber nabati dapat dipilih untuk mengurangi penggunaan susu sapi dan menghasilkan produk es krim rendah lemak. Bunga telang telah lama dikenal manfaatnya sebagai sumber antioksidan dan sebagai pewarna alami. Penelitian ini bertujuan untuk mengetahui pengaruh rasio susu sapi dengan susu almond dan konsentrasi sari bunga telang terhadap karakteristik es krim. Pada penelitian ini yang menjadi faktor penelitian adalah rasio susu sapi: susu almond (100:0, 75:25, 50:50, 25:75, 0:100) dan konsentrasi sari bunga telang (10%, 20%, 30%). Es krim yang dihasilkan dianalisis berdasarkan karakteristik fisikokimia dan sensori. Es krim terbaik adalah es krim dengan rasio susu sapi: susu almond 25:75 dan konsentrasi sari bunga telang 10%. Hasil analisis sensori menunjukkan bahwa penambahan sari bunga telang hingga 30% dapat menurunkan tingkat penerimaan es krim. Es  krim terbaik lebih disukai panelis dan menunjukkan karakteristik fisik terbaik berdasarkan tingkat kesukaan (hedonik). Es krim terbaik memiliki aktivitas antioksidan 20349 ± 0,06 ppm, overrun  40,44±2,69%, waktu leleh 18,10±0,23 menit, viskositas 55,13 ± 0,32 cP, ohue  290,09°, kadar lemak 1,60 ± 1,16%, dan kandungan antosianin 23,67 ± 1,75 mg/L.
Co-Authors Miarsa, Daniel C