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All Journal Jurnal Teknologi Dan Industri Pangan FaST : Jurnal Sains dan Teknologi
Tagor Marsillam Siregar
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Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science Industrial & Manufacturing Engineering

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PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Pla . Hardoko; Liana Hendarto; Tagor Marsillam Siregar
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

       Purple sweet potato (Ipomoea batatas L. Poir) is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content. The objective of this research was  to produce plain bread containing antioxidant by partial substitution of wheat flour with purple sweet potato flour. The result showed that the best plain bread was produced by a maximum substitution of 20% purple sweet potato flour to wheat flour. The hedonic characteristics of the resulting bread including aroma, taste, and texture were not significantly different from bread without substitution. Nevertheless, the crust was harder and darker. Addition of 1.0% GMS emulsifier and reduction of purple potato flour to 15% increased the score of softness, hedonic  texture, acceptance level, as well as the volume of the bread. The substituted bread had  antioxidant activity of 55833.78 ppm DPPH as shown by the IC50 value and contained  4.30% of dietary fiber.
AKTIVITAS INHIBISI α-GLUKOSIDASE PADA MINUMAN FUNGSIONAL JAHE (Zingiber officinale Roscoe) DENGAN PENAMBAHAN EKSTRAK KULIT MELINJO KUNING (Gnetum gnemon Linn.) Tagor Marsillam Siregar; Aileen Neysha
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Yellow melinjo (Gnetum gnemon Linn.) peel extract contains active components such as resveratrol, tannin, steroid, flavonoid, and saponin. Ginger (Zingiber officinale Rosc.) also contains active components such as gingerol, paradol, and shogaol. These components in ginger and yellow melinjo peels are reported to have the activity to inhibit α-glucosidase. This research aim was to utilize yellow melinjo peel extract and ginger steep as functional drink that might have the activity to inhibit α-glucosidase. This research was divided into two stages. The preliminary stage was done to characterize yellow melinjo peel extract and ginger steep through activity inhibition of α-glucosidase, total phenolic, total flavonoid, and antioxidant activity. Main research was done to apply yellow melinjo peel extract and ginger steep into functional drink that use different concentration of yellow melinjo peel extract (0,12%, 0,16%, and 0,20%) and also using different concentration of stevia sweetener (0,3%; 0,4%; and 0,5%). All functional drinks’ formula was analyzed in organoleptic (scoring and hedonic), color, pH, and total soluble solids tests. The selected functional drink was analyzed for its activity of α-glucosidase inhibition, α-glucosidase inhibition kinetics, total phenolic, total flavonoid, and antioxidant activity. Yellow melinjo peel extract has activity inhibition of α-glucosidase (IC50)99.87 ppm, total phenolic 21.36 mg GAE/g, total flavonoid 11.97 mg QE/g, and antioxidant activity (IC50)1386.80 ppm. The ginger steep has activity inhibition of α-glucosidase (IC50)247811.5 ppm, total phenolic 0.29 mg GAE/g, total flavonoid 0.08 mg QE/g, and antioxidant activity IC50 60227.61 ppm. The selected functional drink from the hedonic test is the one with 0,20% extract and 0,5% stevia sweetener. The selected functional drink has inhibition of α-glucosidase IC50 194125 ppm, antioxidant activity (IC50)55497.12 ppm, total phenolic 0.64 mg GAE/mL, and total flavonoid 0.21 mg QE/mL.
Co-Authors . Hardoko Aileen Neysha Liana Hendarto