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Yustina Wuri Wulandari
Departement of Food Technology Faculty of Technology and Food Industry University of Slamet Riyadi Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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UJI AKTIVITAS ANTIOKSIDAN AIR MAWAR (Rose water) DARI PETAL BUNGA MAWAR MERAH (Rosa damascena Mill) MENGGUNAKAN METODE DPPH (Diphenyl Picril Hidrazil) Yustina Wuri Wulandari; Sutardi Sutardi Sutardi
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9145

Abstract

Rose water was water that has a distinctive flavor of rose and produced from the extraction of red rose petals using the steam distillation method. Red rose flowers have been used by some people as food. The purpose of this study was to determine the antioxidant activity of red rose water extract using Diphenyl Picril Hidrazil (DPPH) at various extraction times. The research method consisted of extraction of rose water by steam distillation at a pressure of 2 bar, phytochemical test including phenolic and vitamin C analysis, and antioxidant activity tests. The results of the phytochemical test showed that the extraction time for rose water was 75 minutes, the highest phenolic compound content was 115.04 ± 0.52 mg GAE/g and the highest vitamin C content was 2.201,67±2,89 mg/ 100 g. Based on the IC50 value of rose water extract according to the extraction time successively at the 75 minute was 49.46 ppm; at the 150 minute was 108.36 ppm; at the 225 minute it was 120.22 ppm and the 300 minute it was 160.78 ppm. This shows that rose water is classified as having very strong to moderate antioxidant activity
KEMAMPUAN EKSTRAK ETANOL DAUN JERUK PURUT (Citrus hystrix D.) UNTUK MENGHAMBAT BAKTERI Escherichia coli DAN Salmonella sp. PADA SUSU SEGAR Yustina Wuri Wulandari; Kharis Triyono; Nanik Suhartatik; Mita Krisna Murti
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7846

Abstract

Kaffir lime leaves are often used as a flavoring. In addition to being used as a flavoring, kaffir lime leaves are known to be used as antimicrobials. Fresh milk has a high nutritional value, so good for the growth of pathogenic microbes. Therefore, treatment is needed on fresh milk by adding of kaffir lime leaves ethanol extract which containing active compounds to inhibit the growth of pathogenic microbes. The purpose of this research is to know the ability of kaffir lime leaves ethanol extract to inhibit E. coli and Salmonella sp. on fresh milk. This research uses explorative method with 2 factors. The first factor was concentration of kaffir lime leaves ethanol extract (20, 10, 5, and 2,5 g/ml), while the second factor was incubation time (0, 1, 2, and 3 hours). Analysis of this research include Total Plate Count (TPC) and calculation of count of E. coli and Salmonella sp. The results showed that the kaffir lime leaves ethanol extract able to inhibit the growth of E. coli and Salmonella sp. in fresh milk. Growth of E. coli and Salmonella sp. decreased significantly with increasing concentrations of kaffir lime leaves ethanol extract and incubation time.
Co-Authors Mita Krisna Murti Nanik Suhartatik Sutardi Sutardi Sutardi Triyono, Kharis