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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Indonesian Journal of Pharmaceutical Science and Technology MPI (Media Pharmaceutica Indonesiana) Sinkron : Jurnal dan Penelitian Teknik Informatika AcTion: Aceh Nutrition Journal Sains Natural: Journal of Biology and Chemistry Amerta Nutrition Journal of Science Innovare FITOFARMAKA: Jurnal Ilmiah Farmasi EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Farmagazine Educivilia: Jurnal Pengabdian Pada Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan Dikmas: Jurnal Pendidikan Masyarakat dan Pengabdian Journal of Global Nutrition
Cantika Zaddana
Universitas Pakuan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Other

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FORMULASI DAN AKTIVITAS ANTIOKSIDAN SERBUK MINUMAN INSTAN SARI BUAH TOMAT (Solanum lycopersicum) Cantika Zaddana; Almasyhuri .; Ulfa Meida
FITOFARMAKA: Jurnal Ilmiah Farmasi Vol 11, No 1 (2021): FITOFARMAKA | Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jf.v11i1.2819

Abstract

Tomat merupakan buah yang mengandung beberapa senyawa antioksidan diantaranya licopen, fenolik, flavonoid, vitamin C dan vitamin E. Sari buah tomat dibuat sediaan serbuk minuman instan yang praktis dalam penyajian. Penelitian ini bertujuan untuk untuk menentukan formula serbuk instan sari buah tomat yang disukai panelis sesuai dengan persyaratan mutu dan menentukan aktivitas antioksidan dari formula terbaik. Metode penelitian ini meliputi pembuatan serbuk tomat dengan metode freeze dry, formulasi serbuk instan, evaluasi sediaan mutu, uji hedonik, penetapan kadar vitamin C, penetapan β- karoten dan uji aktivitas antioksidan. Formula yang dibuat dengan perbedaan konsentrasi serbuk sari buah tomat yaitu F1 (2.5%), F2 (10%) dan F3 (20%). Hasil penelitian menunjukan bahwa F2 merupakan formula yang paling disukai panelis. Hasil penetapan kadar vitamin C serbuk sari buah tomat dan serbuk instan buah tomat masing – masing didapat nilai sebesar 9.62% dan 1.98%. Penetapan kadar β-karoten masing-masing untuk serbuk sari buah tomat dan serbuk instan sari buah tomat didapat 0.20 mg/kg dan 0.10 mg/kg dan untuk uji aktivitas antioksidan didapat nilai IC50 dari serbuk sari tomat 60.86 ppm (aktif) dan serbuk instan sari tomat 90.30 ppm (aktif).
FORMULASI TABLET KUNYAH KOMBINASI EKSTRAK DAUN KELOR DAN KATEKIN GAMBIR DENGAN PERBEDAAN JENIS PENGIKAT Erni Rustiani; Kyky Widayanti; Cantika Zaddana
Jurnal Farmagazine Vol 9, No 1 (2022): Jurnal Farmagazine
Publisher : STF Muhammadiyah Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47653/farm.v9i1.578

Abstract

Tanaman kelor (Moringa oleifera) memiliki kandungan flavonoid yang berkhasiat sebagai antiulcer/ anti tukak lambung. Katekin gambir termasuk kedalam senyawa polifenol golongan flavonoid yang berpotensi sebagai antibakteri terutama bakteri H. phylori. Ekstrak daun kelor dan katekin gambir dikombinasikan menjadi sediaan tablet kunyah untuk meningkatkan efek farmakologisnya. Penelitian bertujuan untuk menentukan formulasi terbaik sediaan tablet kunyah kombinasi ekstrak daun kelor dan katekin gambir dengan perbedaan jenis pengikat, serta kadar flavonoid pada ekstrak daun kelor dan kadar katekin pada sediaan tablet kunyah. Tablet kunyah dibuat sebanyak 5 formula dengan metode granulasi basah menggunakan jenis pengikat yang berbeda yaitu F1 gelatin (5%), F2 PVP K-30 (1%), F3 methocel E-5 (4%), amprotab (5%) dan F5 eudragit E-100 (5%). Evaluasi granul meliputi uji laju alir, sudut istirahat, indeks kompresibilitas serta rasio hausner. Parameter evaluasi mutu tablet meliputi uji organoleptik, keseragaman ukuran, keseragaman bobot, kekerasan dan kerapuhan tablet serta penetapan kadar flavonoid serta katekin pada sediaan tablet kunyah. Hasil penelitian menunjukkan bahwa kelima formula tablet kunyah ekstrak daun kelor dan katekin gambir memenuhi persyaratan seluruh parameter evaluasi granul maupun tablet. Kadar flavonoid dengan penanda kuersetin dalam ekstrak daun kelor yaitu 5,82% dan tablet kunyah range 5,31 – 5,37%. Sedangkan kadar katekin pada tablet kunyah dengan range 93,77 - 94,95%. Tablet kunyah kombinasi ekstrak daun kelor dan katekin gambir dengan pengikat gelatin 5% (Formula 1) memiliki sifat fisik dan mutu tablet terbaik. 
Selai lembaran kombinasi apel (Malus sylvestris (L.) Mill.) dan teh hijau (Camellia sinensis L.) sebagai pangan fungsional Cantika Zaddana; Almasyhuri Almasyhuri; Risa Alfi Shalatin
AcTion: Aceh Nutrition Journal Vol 5, No 1 (2020): AcTion Vol 5 No 1 Tahun 2020
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.987 KB) | DOI: 10.30867/action.v5i1.267

Abstract

Apple and green tea are natural products that can be used as a functional food because they contain flavonoids in the form of question and catechin which have potential as an antioxidant. Those natural products were made into a sheet jam as modified from usual spread jams. This study aimed to determine the best formula of sheet jams with different concentrations of green tea extract in each formula, as well as a level of flavonoid, antioxidant activity, and dietary fiber from the most preferred formula. The study design was a complete randomized randomized trial. There were four formulas that had been made with different concentrations of green tea extract, which were F1=0%, F2=5%, F3=10%, and F4=15%. The parameters used in this study were panelist acceptance, flavonoid level, antioxidant activity, and dietary fiber. The results of the analysis showed that F3 was the most preferred formula by panelists based on the highest hedonic test. Flavonoid level of F3 was 0,0298%, and the antioxidant activity was 91,7530 ppm, which classified has strong antioxidant activity. This study also showed that F3 had a fiber content of 6,86%, which classified has high dietary fiber content.Buah apel dan teh hijau merupakan bahan alam yang dapat dijadikan sebagai pangan fungsional karena adanya kandungan senyawa flavonoid berupa kuersetin dan katekin yang berpotensi sebagai antioksidan selain itu apel juga memiliki kadar serat pangan yang tinggi. Kedua bahan tersebut dijadikan olahan produk pangan dalam bentuk selai lembaran sebagai modifikasi dari selai oles. Penelitian bertujuan untuk menentukan formula terbaik selai lembaran dari buah apel dengan perbedaan kepekatan sari teh hijau, kadar flavonoid, aktivitas antioksidan, dan kadar serat pangan dari selai lembaran. Desain penelitian adalah ekperimen secara random acak lengkap. Terdapat 4 formula selai lembaran yang digunakan dengan perbedaan kepekatan sari teh hijau yaitu F1 (0%), F2 (5%), F3 (10%) dan F4 (15%). Parameter yang digunakan dalam penelitian ini adalah daya terima panelis, kadar air, pH, kadar flavonoid dan aktivitas antioksidan selai lembaran. Hasil analisis menunjukan bahwa F3 merupakan formula yang paling disukai panelis dengan nilai uji hedonik yang tertinggi. Kadar flavonoid selai lembaran F3 sebesar 0,0298% serta memiliki aktivitas antioksidan dengan IC50 91,7530 ppm yang tergolong kuat. Kadar serat pangan F3 adalah 6.86% dimana selai lembaran dikategorikan memiliki kadar serat yang tinggi.
Snack Bar Berbahan Dasar Ubi Ungu dan Kacang Merah sebagai Alternatif Selingan Penderita Diabetes Mellitus Cantika Zaddana; Almasyhuri Almasyhuri; Sara Nurmala; Tiara Oktaviyanti
Amerta Nutrition Vol. 5 No. 3 (2021): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v5i3.2021.260-275

Abstract

Latar Belakang: Diabetes Mellitus (DM) didefinisikan sebagai suatu kumpulan gejala metabolik yang timbul pada seseorang yang disebabkan adanya peningkatan kadar glukosa darah di atas nilai normal. Penderita DM tetap harus mengonsumsi pangan yang cukup agar kebutuhan zat gizi nya terpenuhi. Dalam rangka memenuhi kecukupan akan zat gizi didalam tubuh maka konsumsi pangan dibagi atas makanan utama dan selingan, namun penderita DM biasanya sulit untuk mendapatkan makanan selingan yang bergizi namun tetap dapat mengontrol kadar glukosa darahnya. Ubi ungu adalah jenis ubi jalar yang saat ini sudah banyak dibudidayakan di Indonesia. Ubi ungu memiliki warna keunguan yang disebabkan oleh adanya pigmen antosianin yang dikandung didalamnya. Antosianin memiliki aktivitas antioksidan yang mampu menghambat kerja radikal bebas serta meningkatkan sekresi insulin sehingga bermanfaat dalam pengendalian kadar glukosa darah. Ubi ungu merupakan sumber karbohidrat kompleks namun rendah akan protein, sehingga dibutuhkan bahan pangan sumber protein lainnya seperti kacang merah. Kacang merah merupakan jenis kacang-kacangan yang mengandung karbohidrat tinggi, kadar lemak yang lebih rendah, dan kandungan serat yang cukup baik. Selain mengandung serat yang baik dan nilai IG yang rendah, kacang merah juga mengandung protein yang cukup tinggi. Kemajuan teknologi pangan telah menghasilkan berbagai produk pangan yang praktis dikonsumsi seperti snack. Produksi snack sebagai makanan selingan semakin beragam, namun snack yang dibuat biasanya tinggi akan kalori, lemak, dan karbohidrat sederhana. Kombinasi ubi ungu dan kacang merah sebagai bahan baku pangan fungsional seperti snack bar dibuat dengan harapan dapat menghasilkan produk makanan selingan yang tidak hanya disukai namun memiliki manfaat lebih untuk kesehatan yaitu tinggi protein, kaya serat, dan rendah glukosa sehingga makanan selingan tersebut baik untuk dikonsumsi oleh masyarakat terutama penderita DM. Pengembangan produk pangan fungsional berbahan baku lokal seperti tepung kacang merah dan tepung ubi ungu juga sebagai upaya dalam mengurangi penggunaaan bahan impor seperti gandum di Indonesia.Tujuan: Penelitian ini bertujuan untuk mendapatkan formula snack bar yang memenuhi persyaratan mutu, memiliki kandungan zat gizi (KH, protein, lemak), aktivitas antioksidan, gula pereduksi. serta senyawa aktif (antosianin dan serat) yang baik dikonsumsi oleh penderita DM.Metode: Penelitian ini dilakukan dengan desain eskperimen secara random acak lengkap. Formula snack bar dibuat menjadi 4 dengan rasio antara tepung ubi ungu dan kacang merah yang berbeda yaitu F1 (100:0), F2 (90:10), F3 (80:20), dan F4 (70:30). Parameter yang diteliti pada studi ini adalah daya terima (kesukaan) panelis, proksimat (kadar air, kadar abu, KH, protein, dan lemak), aktivitas antioksidan, gula pereduksi, kadar antosianin, dan kadar serat pangan dari snack bar yang paling disukai.Hasil: Berdasarkan hasil analisis diketahui bahwa snack bar F3 adalah formula yang paling disukai oleh panelis. Fomula terpilih (F3) memenuhi persyaratan mutu fisik dan kandungan zat gizi yang baik yaitu protein (7,823%), lemak (4,38%) dan KH (81,857%). Snack bar ini juga mengandung aktivitas antioksidan yang sangat kuat yaitu (34,079 ppm), kadar gula pereduksi (3,56%), kadar antosianin (11,45 mg/kg), dan kadar serat (16,32%).Kesimpulan: Snack bar pada penelitian ini memiliki mutu fisik dan kimia yang sesuai dengan persyaratan mutu serta mengandung protein yang tinggi, lemak yang rendah, serta kandungan serat yang tinggi. Snack bar ini juga memiliki aktivitas antioksidan yang sangat kuat karena kandungan antosianinnya yang tinggi serta mengandung gula reduksi yang rendah sehingga snack bar ini layak untuk dikonsumsi oleh penderita diabetes mellitus.
Formulation Fermented Milk with Prebiotics from Beetroot (Beta vulgaris L.) and Yellow Sweet Potato (Ipomoea batatas L.) for Improvement Viability lactic acid bacteria Cantika Zaddana; Fitria Dewi Sulistiyono; Novi Fajar Utami; Eka Novia Indriyani; Sara Nurmala
JURNAL SAINS NATURAL Vol. 12 No. 3 (2022): Sains Natural
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (996.182 KB) | DOI: 10.31938/jsn.v12i3.397

Abstract

Fermented milk is milk that is fermented by lactic acid bacteria (LAB). LAB can improve the immune system in the human body. The amount of LAB can be increased by the addition of prebiotics. Prebiotics can be found in various natural food sources, including beetroot and yellow sweet potato. This study aimed to determine the effect of adding beetroot and yellow sweet potato prebiotics to the amount of LAB in fermented milk. The research design was experimental using Completely Randomized Design (CRD). There were 6 Formulas which was F1 (0% beetroot: 0% yellow sweet potato); F2(10% beetroot:0% yellow sweet potato); F3(0% beetroot:10% yellow sweet potato); F4(5% beetroot: 5% yellow sweet potato); F5 (6% beetroot:4% yellow sweet potato); F6 (4% beetroot:6% yellow sweet potato). Analysis of the amount of LAB of fermented milk using the TPC method. Proximate analysis using SNI and AOAC methods. The analysis of fermented milk selected from the results of the number of LAB and the hedonic test was F6. The results of the study showed that number of LAB 8 x 108 CFU/mL; pH 3,984; water content 81,46%; 0,61% ash content; protein content 2,36%; fat content 3,48%; carbohydrate content 12,09%; Pb contamination 0,01 mg/kg; Hg contamination <0,005 mg/kg; negative Coliform and Salmonella bacteria contamination; and organoleptically preferred by the panelists. In conclusion, fermented milk F6 with the addition of 4% beetroot and 6% yellow sweet potato can increase the amount of LAB.Keywords: fermented milk; lactic acid bacteria; prebiotics; beetroot; yellow sweet potato ABSTRAKFormulasi Susu Fermentasi dengan Prebiotik dari umbi Bit (Beta vulgaris L.) dan Ubi Jalar Kuning (Ipomoea batatas L.) untuk Peningkatan Viabilitas Bakteri Asam Laktat Susu fermentasi merupakan susu yang difermentasikan oleh bakteri asam laktat (BAL). Dalam jumlah yang cukup BAL dapat meningkatkan sistem kekebalan imun pada tubuh manusia. Jumlah BAL dapat meningkat dengan penambahan prebiotik. Prebiotik dapat ditemukan dalam berbagai sumber pangan di alam, salah satunya yaitu umbi bit   dan ubi jalar kuning. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan prebiotik umbi bit  dan ubi jalar kuning terhadap jumlah BAL pada susu fermentasi. Desain penelitian, yaitu eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Terdapat 6 Formula yaitu F1 (0% umbi bit: 0% ubi jalar kuning); F2(10% umbi bit:0% ubi jalar kuning); F3(0% umbi bit:10% ubi jalar kuning); F4(5% umbi bit: 5% ubi jalar kuning); F5 (6% umbi bit:4% ubi jalar kuning); F6 (4% umbi bit:6% ubi jalar kuning). Analisis jumlah BAL susu fermentasi menggunakan metode TPC. Analisis proksimat menggunakan metode SNI dan AOAC. Analisis susu fermentasi terpilih dari hasil jumlah BAL dan hasil uji hedonik adalah F6 (umbi bit 4% dan ubi jalar kuning 6%). Hasil penelitian yaitu jumlah BAL 8 x 108 CFU/mL; nilai pH 3,984; kadar air  81,46%; kadar abu 0,61%; kadar protein 2,36%; kadar lemak 3,48%; kadar karbohidrat 12,09%; kadar cemaran Pb 0,01 mg/kg; kadar cemaran Hg <0,005 mg/kg; negatif cemaran bakteri Coliform dan Salmonella; dan secara organoleptik disukai oleh panelis. Kesimpulan, susu fermentasi dengan penambahan umbi bit 4% dan ubi jalar kuning 6% dapat meningkatkan jumlah BAL.Kata kunci: susu fermentasi, bakteri asam laktat, prebiotik, umbi bit, ubi jalar kuning
Kandungan Serat Dan Zat Besi Biskuit Tepung Beras Merah (Oryza Nivara) Dan Tepung Daun Kelor (Moringa Oleifera): Kandungan Serat dan Zat Besi Biskuit Tepung Beras Merah (Oryza Nivara) dan Tepung Daun Kelor (Moringa Oleifera) Cantika Zaddana; Dina Amalia; Zaldy Rusli; Cyntia Wahyuningrum
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.71-78

Abstract

Background: Brown rice and moringa leaf have superiority in Fiber dan Iron content, but most people rarely consume it because it tastes bitter and has unfavorable aroma. Making biscuits from brown rice flour and moringa leaf flour aims to utilize brown rice and moringa leaf to invent an innovation of functional food that can be accepted by the community. The main point of this study was to make biscuits that meet the quality requirements and contain high fiber and iron as well. Objectives: This study aimed to determine brown rice and moringa leaf flour biscuit that meet the quality requirements of SNI 2018, determined fiber and iron content in brown rice and moringa leaf flour biscuit, and determined the most preferred formula of biscuits by panelists. Methods: Biscuits were made into 5 different formulas with different concentrations of brown rice flour and moringa leaf flour, formula 1 (0% : 50%), formula 2 (50% : 0%), formula 3 (20% : 30%), formula 4 (25% : 25%) and formula 5 (30% : 20%). Biscuit quality test parameters include (water content test, ash content test, microbial contamination test, fat content test, protein content test, carbohydrate content test, fiber content analysis, iron content analysis and hedonic test). Results: Biscuits from brown rice and moringa leaf flour meet the quality requirements, while the results of the fiber content test of formula 1 have the highest fiber and iron content which are 23.295% and 211.41 mg/kg. Hedonic test showed that formula 5 was the best formula according to the panelists. Conclusions: All the biscuits formulas have met the quality requirements of SNI 2018. Biscuits formula with the highest content of fiber and iron came from Formula 1 yet Formula 5 was the most preferred formula by the panelists.
Formulation of Brown Rice Flour Cookies Combination with Bay Leaf Extract (Syzygium Polyanthum) as a Functional Food Cantika Zaddana; Almasyhuri Almasyhuri; Dena Alfitri; Sara Nurmala; Fitria Dewi Sulistiyono
Journal of Global Nutrition Vol 1 No 2 (2021)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.846 KB) | DOI: 10.53823/jgn.v1i2.25

Abstract

Functional food is a processed food that contains more than one component which based on scientific studies has benefits for the health of the body. Functional foods can be classified into several types based on the food source and the processing method. This study aims to determine the proximate composition, fiber and flavonoid contents, and the effect of the varying concentrations of the bay leaf extract on the cookies. Three formulas of bay leaf extract were made with different concentrations. The formula I use 3.0%, formula II uses 2.5%, and formula III uses 2%. The results of the hedonic test analysis showed that the best formula was formula III with a concentration of 2% bay leaf extract. These results indicate that the concentration of the bay leaf extract affects the taste and aroma of the cookies, even though it does not affect the color and texture. By using formula III, proximate tests were also carried out on these cookies to determine water content, ash content, protein content, fat content, and carbohydrate content. The proximate test results showed that the cookies met the quality requirements of cookies set by SNI 2973-2011. In formula III cookies, the content of flavonoids was 1.4278%, and food fiber was 6.04%.
OXYTOCIN DOSE ANALYSIS OF BREASTMILK PRODUCTION THROUGH INDUCTION LABOR Sara Nurmala; Cantika Zaddana
Journal of Science Innovare Vol 2, No 1 (2019): Journal of Science Innovare, Volume 02 Number 01 2019
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v2i01.1520

Abstract

Breast milk is the only first food that can be consumed by newborns until the age reaches six months. therefore it is very important to know by the mother who is pregnant and will give birth about the importance of breast milk. Oxytocin drugs have similar functions to the natural hormone oxytocin produced by the body. This drug serves to trigger or strengthen the contraction of the uterine muscle. Therefore, oxytocin can be used to stimulate (induce) labor and stop bleeding after childbirth. In addition, this drug can also help stimulate the release of breast milk in breastfeeding mothers. Oxytocin should be avoided by pregnant women who can not give birth normally, for example because it has a narrow pelvis, suffering from placenta previa, or having a too strong uterine contractions. Oxytocin is also prohibited for pregnant women with cephalopelvic disproportion, impaired fetal conditions, uterine damage, or a history of caesarean section. In this study we see whether there is effect of different doses of oxytocin on the quantity of breastmilk produced. oxytocin doses were administered with 3 doses of 5 UI, 10 UI and 15 UI. the dose of oxytocin is administered once per incidence of labor. maternal results obtained by oxytocin induction of 5 UI and 10 UI obtained breastmilk averaging 10 ml in the first 24 hours after delivery. and a mother with oxytocin induction 15 UI received an average breastmilk of 10 ml at 24 hours after delivery.
Isoflavone, Nutrients Intake and Stress Level To Premenstrual Syndromes Cantika Zaddana
Journal of Science Innovare Vol 1, No 1 (2018): Journal of Science Innovare, Volume 01 Number 01 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i01.674

Abstract

Menstruation is a characteristic of puberty in adolescent girls. Adolescent girls often have complaints of premenstrual syndrome (PMS) that is characterized by a collection of physical and psychological symptoms which occur in 7 to 10 days before menstruation. Studies have shown that there are several ways to relieve PMS. Therefore, the main objective of this study was to analyze isoflavone, nutrients intake, and stress level to Premenstrual Syndromes in adolescent girls in Bogor, West Java. The study was conducted on 100 girls aged 15-16 years at two high schools in Bogor. This present study showed that the majority of adolescent girls had PMS which most of them suffered severe symptoms. Results showed that the isoflavone and nutrients intake were not significantly associated with premenstrual syndromes. Stress level had a positive correlation to the PMS but did not seem to be a risk factor to PMS. Howefer, this implies that controling stress is important so that young women can avoid severe premenstrual syndromes. Keywords: Adolescent Girls, Isoflavone, Nutrients, Stress, Premenstrual Syndromes
FORMULATION AND ANTIOXIDANT ACTIVITY OF COMBINATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) AND GREEN TEA EXTRACT (Camellia sinensis) Cantika Zaddana; Almasyhuri Almasyhuri; Sara Nurmala; Putri Rizna Noviyanti
Journal of Global Nutrition Vol 3 No 1 (2023)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v3i1.56

Abstract

Red dragon fruit and green tea are plants that can be made as food products that contain catechins needed as antioxidants. This study aims to determine the formula of jam that the panelists like and determine the content of flavonoids and antioxidant activity in jam products. The method of determining flavonoid content was carried out using the aluminum chloride (AlCl3) calorimetry method and antioxidant activity can be measured using the DPPH (1,1- diphenyl-2-picrylhydrazyl) free radical deterrent method by spectrophotometry Uv-Vis. This study used 4 jam formulas which were distinguished from the concentration of green tea extract namely formula 1 (0), formula II (5%), formula III (10%), and formula IV (15%). The parameters measured in this study were panelist like, flavonoid levels, and antioxidant activity. The results of the analysis show that formula 3 is the most preferred formula for panelists based on the average value of the hedonic test. Flavonoid levels of formula 3 jam were 0.0274% and hadantioxidant activity with IC50 of 108.5335
Co-Authors A Almasyhuri Ahmad Izzuddin Ali, Aida Azlina Almasyhuri . Almasyhuri Almasyhuri Almasyhuri Almasyhuri Almasyhuri Almasyhuri Aries Maesya Cyntia Wahyuningrum Dena Alfitri Dewi Oktavia Gunawan Dina Amalia Dini Valdiani Eka Herlina Eka Novia Indriyani Elfrieda, Nyayu Siti Aminah Lily Elizabeth, Yuyun Erni Rustiani Fitria Dewi Sulistiyono Fitria Dewi Sulistiyono Griet Helena Laihad Herman Ike Yulia Wiendarlina Indriyani Indriyani Juniarti Sri Maryati Sitinjak Kyky Widayanti Lia Dahlia Iryani Lusi Indriani Meica, Izza Azzam Mira Miranti Mutiara Oktavia Sembiring Naufal Muharam Nurdin Novi Fajar Utami Oktapiani, Ayu Putri Rizna Noviyanti Rahminiwati, Min Risa Alfi Shalatin Rizqi Aulia Rahmah Sara Nurmala Sara Nurmala Sholehah, Akipah Nazla Siti Tanzila Tanzila, Siti Tiara Oktaviyanti Ulfa Meida Wahyuningrum, Cyntia Yuli Wahyuni Zaldy Rusli Zaldy Rusli