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Yefrida
Departemen Kimia FMIPA Unand
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Physicochemical Analysis of Strawberries Coated with Potato Peel Starch Edible Coating with Sungkai Extract Ardiani, Ajeng Putri; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.635

Abstract

Strawberries are a fruit widely consumed globally, but they have a short shelf life. Consequently, maintaining and storing strawberries is quite challenging. Fruit preservation using edible coatings has gained significant attention due to their cost-effectiveness and ease of preparation. In this study, we compared an edible coating made from potato peel starch to pure starch (Merck), using a mix that included 4% starch, 50% extract from sungkai leaves, and 34% glycerol based on the total starch. An edible coating formulation was applied to strawberries, and physicochemical analysis was carried out on days 0, 2, 4, and 6. The results showed that strawberries coated with edible coating showed more optimal results than strawberries without edible coating on day 4. Strawberries with an edible coating of potato peel starch with the addition of extract from sungkai leaves had the best results: a weight loss of 82.15%, total soluble solids of 9.67 brix, total titratable acid of 1.18%, total antioxidants of 149.3 mg AAE/gFW, and total phenolics of 206,56 mg AAE/Gfw. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Extraction and Characterization of Pectin from Kepok Banana Peel and Its Application as a Base Material for Edible Coating on Strawberries Elinda Fithriana; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.654

Abstract

Strawberries are fruits rich in nutrients and bioactive compounds, but have a short shelf life due to their high respiration rate. The use of edible coatings from natural ingredients such as pectin can help extend the shelf life and maintain the quality of strawberries. This study aims to extract pectin from banana peels, characterize the pectin obtained, and apply it as a base material for edible coating for strawberries. The edible coating solution was made from kepok banana peel pectin (1%), carboxymethyl cellulose (1%), and glycerol (1%). The results of the extraction of banana peel pectin obtained an equivalent weight value of 695.76 mg, degree of esterification 71.71%, methoxyl content 7.98%, pH 2.99, antioxidant capacity 19.845 mgAA/gFW, FTIR results identify the main functional groups of pectin (C-H, O-H, and C-O-C), XRD Shows the amorphous structure of pectin. Edible coating of kepok banana peel pectin exhibits a bright colour with a tendency towards green and blue. Strawberries coated with an edible film derived from kepok banana peel pectin were monitored over a 6-day period (days 0 to 6) at room temperature (25°C). The coating effectively delayed visible decay until day 4, with cumulative weight loss reaching 33.33% by day 6. Contribution to Sustainable Development Goals (SDGs):SDG 6: Good Health and Well-beingSDG 11: Industry, Innovation, and InfrastructureSDG 13: Responsible Consumption and ProductionSDG 15: Climate Action
Edible Coating Formulated from Cocoa Pod Husk Pectin and Sungkai Leaf Extract to Extend Tomato Shelf Life Humaira, H; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.707

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric fruit that continues to ripen after harvest, leading to rapid spoilage and a short shelf life. This study investigated the use of cocoa pod husk pectin (Theobroma cacao L.) extracted via acid hydrolysis as a base material for edible coating, characterized by Fourier Transform Infrared (FTIR) spectroscopy. Various formulations were developed by combining cocoa pectin with sungkai leaf extract (Peronema canescens Jack) and compared to standard pectin (K, PC1–PC6). Physicochemical properties of tomatoes were analyzed over 15 days of storage (days 0, 3, 6, 9, 12, and 15), focusing on weight loss, decay rate, total soluble solids, titratable acidity, total antioxidant content, and total phenolic content. FTIR confirmed similar functional groups between cocoa pectin and standard pectin. Among the formulations, PC2 (pectin + aqueous sungkai extract) showed the best performance with 8.10% weight loss, 8.89% decay rate, 2.50° Brix, 0.36% titratable acidity, 0.65 mg AA/g FW antioxidant content, and 4.90 mg GAE/g FW phenolic content after 15 days at room temperature. Overall, cocoa pectin combined with sungkai leaf extract effectively maintained tomato quality and extended shelf life. Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and ProductionSDG 2: Zero Hunger
Penentuan kandungan antioksidan dan fenolik total dari 5 spesies tumbuhan Famili Myrtaceae Yefrida; Isra, Hayatul; Refilda
Jurnal Kimia Unand Vol. 12 No. 1 (2023): May 2023
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.12.1.26-31.2023

Abstract

Plants that come from the Myrtaceae family are plants that are found in the tropics. These plants are widely used by the community as spices or medicinal ingredients. The research conducted aims to determine the antioxidant content and total phenolic content of 5 types of leaves of this plant. The total antioxidant content was determined using the MPM (Modified Phenanthroline Method) method while the total phenolic content was determined using the Folin-Ciocalteau method. Based on the research that has been done, it is found that the largest antioxidant content is found in the leaves of the Syzigium malaccence) plant 122.73 ± 3.10 mg AA/g DW while the largest total phenolic content is found in the leaves of the plant (Psidium guajava) 58.84 ± 1.86 mg GAE/g DW.
Determination of Flavonoids, Phenolic and Total Antioxidant Content from the Leaves, Stems and Roots of Betel Plants Yefrida; Harsita, Wanda Dwi; Refilda
Jurnal Kimia Unand Vol. 14 No. 2 (2025): November 2025
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.14.2.25-31.2025

Abstract

Betel (Piper betle L.) is one of the medicinal plants widely used in traditional medicine for its therapeutic properties. This study aimed to determine the levels of total flavonoids, phenolics, and antioxidants in the leaves, stems, and roots of four betel species, namely, Piper betle L., Piper ornatum N.E. Br., Peperomia pellucida (L.) Kunth, and Piper aduncum L. The Total Flavonoid Content (TFC) was measured using the aluminum chloride (AlCl₃) colorimetric method, while Total Phenolic Content (TPC) was determined using the Folin–Ciocalteu method. The antioxidant capacity was assessed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results showed that the highest TFC was found in Peperomia pellucida (L.) Kunth leaves (79.27 ± 1.37 mg QE/g DW), whereas the highest TPC was observed in Piper betle L. stems (23.97 ± 0.04 mg GAE/g DW). The strongest antioxidant capacity was also observed in Peperomia pellucida (L.) Kunth leaves (23.93 ± 0.36 mg AAE/g DW). Correlation analysis revealed a very strong relationship between TFC and antioxidant capacity in leaves (r = 0.9892) and a strong correlation between TPC and antioxidant capacity in roots (r = 0.9745). These findings suggest that the antioxidant potential of betel species is closely related to their secondary metabolite composition, particularly flavonoids and phenolic compounds.
Comparative Analysis of Flavonoid and Phenolic Contents and Antioxidant Capacity in Different Plant Parts of Artemisia Yefrida Yefrida; Y.T. Putri; R Refilda
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.934

Abstract

Free radicals can lead to oxidative stress, causing cell damage, which underlines the importance of natural antioxidants. Although the genus Artemisia (Asteraceae) is a widely recognized source of bioactive compounds, comparative data on its antioxidant potential in specific organs remain scarce. In this study, the total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacity of the leaves, stems, and roots of four Artemisia species were evaluated, as well as their relationships. Total phenolic and flavonoid contents, determined by Folin–Ciocalteu and AlCl? methods respectively. The antioxidant capacity was determined using the DPPH test. The distribution patterns of phytochemicals and antioxidant capacity across organs were heterogeneous. Leaves contained the highest content of flavonoids and phenolic compounds, while roots demonstrated the strongest antioxidant capacity except for Artemisia vulgaris. Results show that plant components and species varied significantly (ANOVA, p < 0.05). The flavonoid and phenolic content of stems and leaves were strongly positively correlated with antioxidant capacity, while phenolic and flavonoid levels throughout the plant were closely correlated. These findings provide novel comparative insights into the antioxidant properties of flavonoid and phenolic compounds across different tissue types of diverse Artemisia species, as well as aiding the rational selection of plant material for potential applications in natural antioxidant use. Contribution to Sustainable Development Goals (SDGs):SDG 3   : Good Health and Well-BeingSDG 12 : Responsible Consumption and ProductionSDG 15 : Life on Land
Determination of Optimum Extraction Conditions for Antioxidant Capacity from White Turmeric Rhizome (Curcuma zedoaria (Christm.) Roscoe) Using Response Surface Methodology El Firsti, Nurjannah; Yefrida; Refilda
Jurnal Riset Kimia Vol. 17 No. 1 (2026): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v17i1.872

Abstract

The role of free radicals in oxidative stress poses risks to cells and tissues. The effect of stress and tissue oxidation damage leads to loss of structure and, ultimately, tissue necrosis. Antioxidants quell free radicals and stabilize them. White turmeric (Curcuma zedoaria (Christm.) Roscoe) rhizome, another natural source used in traditional medicine, is said to have some potential as an antioxidant. The current study sought to investigate methods used in devising the optimization of antioxidant extraction from white turmeric using the decoction method. The main factors considered were temperature, extraction time, and sample-to-solvent ratio. The DPPH assay measured at 522 nm provided the readings for antioxidant activity. The initial OFAT approach used to devise the experiment tested and confirmed those optimal conditions of extraction (80 ˚C, 50 minutes, and 1:25 g/mL). These optimal conditions were tested in the central composite design within RSM. The confirmation of optimal conditions within RSM was (84 ˚C, 51 minutes, 1:25 g/mL). The extraction of 1.3963 mg AAE/g FW and the predicted value of 1.3450 mg AAE/g FW. These findings validate the extraction efficiency in RSM and demonstrate the antioxidant potential of white turmeric in the pharmaceutical industry.
Co-Authors Admi Admi Ardiani, Ajeng Putri Dheasy Gustira Dini Hanifa El Firsti, Nurjannah Elinda Fithriana Etriyanto Arman Fella Krisna Boneta Hamzar Suyani Harsita, Wanda Dwi Harza Dipajana Umardi Hayatul Isra Hayatul Isra Hermansyah Aziz Humaira, H Imelda Imelda Isra, Hayatul Jihanul Khaira Mai Efdi Nindi Rahmi Amelia Nofi Hamidah Nor Ashikin Nor Ashikin R Refilda Rahmiana Zein Refilda Refilda Refilda Refilda Refinel - Riga Habib Ngestu Safni Safni Salim, Emil Silvia Detri Susanti Widuri Rosman Y.T. Putri Yola Tsurayya Putri