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All Journal Indonesian Journal of Applied Research (IJAR) JURNAL AGROINDUSTRI HALAL
Indrastuti, Nindya Atika
Djuanda University, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Effects Drying on The Indonesian Citrus Peel Antioxidant Activity Nindya Atika Indrastuti; Siti Aminah; Syifa Fauziah; Dwi Handayani
Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 3 (2020): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v1i3.63

Abstract

The high production and market demand of citrus fruits for household and industrial consumption make it peels one of the most abundant wastes found in the environment. On the other hand, citrus peel is well known for bioactive compounds that beneficial to human health, including phenolic, flavonoids, and antioxidants. Recently, citrus peel waste is starting to be used for food ingredients. The drying technique is one of the solutions that can be used for preserving citrus peel waste which has high water content. This study was objected to identifying the effect of the drying type (tray dryer and freeze dryer) on the antioxidant activity alteration of three citrus varieties that commonly cultivated in Indonesia, i.e. pummelo/jeruk Bali (C. maxima Herr.), mandarine citrus/jeruk keprok (Citrus reticulate) and sweet orange/tangerine/jeruk Medan (C. microcarpa L. and C. sinensis L.). The antioxidant activity was measured by calculating the IC50 value. The results showed ethanol extract of fresh mandarin citrus peels showed the lowest IC50 (14.46 ± 3.63 mg/mL) compared to fresh pummelo peels (26.48 ± 5.17 mg/mL) and fresh tangerine peels (16.94 ± 1.51 mg/mL). Tray dryer technique reduced the IC50 value of the peel extracts of pummelo, mandarine citrus and tangerine were 78.92%, 72.34%, and 79.69%, respectively. Whereas Freeze dryer drying reduced the IC50 value of pummelo, mandarine citrus and tangerine peel extracts were 59.21%, 69.43%, and 80.46%, respectively.
Karakteristik Organoleptik Dan Fisikokimia Minuman Fungsional Ekstrak Kulit Buah Mangga Golek dengan Penambahan Ekstrak Jahe Merah Dan Madu Hapsari, Distya Riski; Indrastuti, Nindya Atika; Pratiwi, Namira Indah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.7170

Abstract

Mango golek is one of the superior varieties in Indonesia. Utilization of local varieties of mango peel in a fresh form as raw material for functional drinks is not yet available. This study aims to develop ripe mango peel into a ready-to-drink functional beverage product with the addition of red ginger extract and rambutan honey which aims to improve the functional and sensory properties of mango peel extract as an effort to diversify food. The experimental design used a one factor Completely Randomized Design (CRD) with three treatment levels (mango peel extract: red ginger extract: rambutan honey) namely A0 (100%: 0%: 0%), A1 (85%: 10%:5%), and A2 (75%:15%:10%). The analysis included organoleptic tests (sensory and hedonic quality), physical tests (total dissolved solids and pH), and chemical tests (antioxidant activity and total phenol). The decreased levels of mango golek peel extract as well as increase of red ginger and rambutan honey gave a tendency to increased the value of sensory, hedonic quality, total soluble solids, antioxidant activity and total phenol but gave a tendency to decrease the pH value of functional drinks. Selected product of functional drinks based on mango golek peel extract was A2 had a sensory quality of orange color (6.84), uncharacteristic aroma of mango peel (5.50), uncharacteristic taste of mango peel (5.48), non-bitter aftertaste (6.93), turbid appearance (3.35) and uncharacteristic overall of mango peel (5.83) and had a very high level of hedonic preference with a score of 6.18-6.99. The selected formula had a total dissolved solids value of 10.6°Brix; pH 4.83; antioxidant activity 51.07% and total phenol 0.48 mg GAE/g.
Co-Authors Distya Riski Hapsari Dwi Handayani Larasati, Aqila Nur Pratiwi, Namira Indah Raden, Siti Nurlaela Siti Aminah Siti Aminah Syifa Fauziah