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All Journal CHEMISTRY PROGRESS agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Media Gizi Pangan PREPOTIF : Jurnal Kesehatan Masyarakat AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Perempuan dan Anak Indonesia Jurnal Agroekoteknologi Terapan Molekul: Jurnal Ilmiah Kimia
Mercy Taroreh
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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 1 
PENGARUH LEMON KALAMANSI (Citrus microcarpa) TERHADAP KOMPOSISI KIMIA DAN FITOKIMIA ANTIOKSIDAN DARI TEPUNG PISANG GOROHO (Musa spp.) Suryanto, Edi; Momuat, Lidya; Taroreh, Mercy; Wehantouw, Frenly
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26500

Abstract

ABSTRACTSuryanto et al., 2011. Effect of callamansi citrus (Citrus microcarpa ) on chemical composition and antioxidantphytochemical of Goroho (Musa spp.) banana flour.The objective of this research was to study chemical composition and measured antioxidant activity of gorohobanana flour which immersed with callamansi. The goroho banana was soaked with water, callamansi andsodium methabisulfit for 60 minute. Furthermore, each flour were analyzed its phytochemical such as,proximate analysis, total phenolic content, flavonoid, condensed tannin, carotenoid, ascorbic acid, totalantioxidant using titration and spectrophotometer method. The results showed that callamansi addition of 1%was the best treatment for banana flour. The product had content of moisture, ash, fat, protein, fiber andcarbohydrate were 4.29 ± 0.01; 3.74 ± 0.02; 3.03 ± 2,04; 1.47 ± 0.57; 4.75 ± 0.57 and 85.70 ± 0.59,respectively. The banana flour soaked with callamansi for 60 minute had phenolic, flavonoid, condensed tannintotal content were 55.82 ± 0,01; 6.27 ± 0.08 and 36.50 ± 0.24 mg/kg, respectively. Whereas ascorbic acid andcarotenoid total content of goroho banana flour were 51.92 ± 3.73 and 6.36 ± 1.13mg /kg sample, respectively.Total antioxidant of banana flour extract soaked with callamansi shows high activity compared without soakedand soaked with sodium methabisulfit for 60 minute. The results showed that banana flour immersed withcalamansi extract and sodium metabisulfit possess different proximate composition (p<0.05). Banana immersedwith calamansi extract appears to increase phenolic, flavonoid, condensed tannin, ascorbic acid content as wellas the capacity antioxidant of banana four.Keywords : goroho banana, proximate, flour, callamansi, antioxidant phytochemical
ULTRASOUND-ASSISTED EXTRACTION ANTIOKSIDAN SERAT PANGAN DARI TONGKOL JAGUNG (Zea mays L.) Suryanto, Edi; Taroreh, Mercy R. I.
CHEMISTRY PROGRESS Vol 12, No 2 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.12.2.2019.27932

Abstract

ABSTRAK Tujuan penelitian ini adalah menentukan pengaruh pelarut dan waktu ekstraksi berbantu ultrasonik dari tepung serat pangan tak larut (SPTL) dari tongkol jagung dan aktivitas antioksidannya. Etanol dan aseton digunakan untuk mengektrak komponen fenolik dri tepung IDF tongkol jagung dengan waktu ekstraksi (30, 60, 90, 120, 150 dan 180 menit) pada dievaluasi berdasarkan kandungan fenolik dan aktivitas antioksidan dari ekstrak tanaman. Hasil penelitian menunjukkan bahwa ekstrak etanol memiliki kandungan fenolik tertinggi dibandingkan dengan aseton ekstrak semua tingkat waktu ekstraksi. Hasil ini juga menunjukkan bahwa ekstrak etanol memiliki aktivitas antioksidan yang lebih kuat dalam aktivitas pemulungan radikal dan mengurangi daya antioksidan. Studi ini menyimpulkan bahwa waktu ekstraksi dan jenis pelarut mempengaruhi total kandungan fenolik dan aktivitas antioksidan. Kata kunci:  ABSTRACT The objective of this study was to determine solvents effect and extraction time of ultrasound-assisted extraction of corncob insoluble dietary fiber (IDF) powder and their antioxidant activities. Ethanol and acetone were used to extract phenolic components from corncob IDF powder with extraction time (30, 60, 90, 120, 150 and 180 min) in an ultrasonic bath (Krisbow 42 kHz, 50 watt). The both extracts were evaluated on the phenolic content and antioxidant activity with spectrophotometry method. The results of the phenolics content expressed in μg/mL of gallic acid equivalent showed that ethanol extract has highest phenolic content compared with acetone extract of all the extraction time. The radical scavenging activity of extract ethanol exhibited strong than acetone extract of all extraction time tested. The result also showed that the ethanol extract has highest the total antioxidant capacity compared with acetone extract at all extraction time. This result suggest that corncob IDF powder especially the ethanol extract are very rich in phenolic component which is potential as antioxidant dietary fiber.Keyword: corncob, dietary fiber, ultrasonic, extraction time, phenolic, antioxidant
AKTIVITAS ANTIOKSIDATIF DAN ANTI-GLIKASI EKSTRAK FENOLIK BEBAS DAN FENOLIK TERIKAT DARI TONGKOL JAGUNG Suryanto, Edi; Taroreh, Mercy
CHEMISTRY PROGRESS Vol 13, No 2 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.13.2.2020.31393

Abstract

Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dan anti glikasi ekstraks fenolik bebas dan ekstrak fenolik terikat dari tongkol jagung. Tongkol jagung diekstraksi secara sekuensial berbantu ultrasonikasi dengan pelarut etanol dan aseton selama 60 menit yang untuk mendapatkan ekstrak fenolik bebas. Residu dari ekstraksi fenolik bebas dihidrolisis dengan NaOH 2 M dan dinetralkan serta diekstraksi dengan etil asetat untuk mendapatkan ekstrak fenolik terikat. Ketiga ekstrak tersebut dilakukan analisis kandungan total fenolik dan pengujian aktivitas antioksidan dan anti glikasi. Kandungan total fenolik ekstrak  ekstrak fenolik terikat (EFT), ekstrak fenolik bebas aseton (EFBA) dan ekstrak fenolik bebas etanol (EFBE) berturut-turut adalah 288,39; 100,32 dan 92,95 μg/mL yang dinyatakan sebagai ekuivalen asam galat. Ekstrak EFT menunjukkan aktivitas penangkalan radikal bebas DPPH dan total antioksidan lebih tinggi daripada ekstrak EFBA dan ekstrak EFBE. Sejalan dengan itu, aktivitas anti glikasi dari EFT, EFBA dan EFBE berturut-turut adalah 61,93; 64,42 dan 66,31%. Hasil penelitian ini menyimpulkan bahwa ekstrak EFT dari tongkol jagung mengandung senyawa yang memilki sifat antioksidan dan berpotensi sebagai anti glikasi. ABSTRACTThis objective of this research was to determine the antioxidant activity and inhibition of AGEs formation of free phenolic and bound phenolic extract from corn cobs. Corn cobs were extracted sequentially assisted by ultrasonication with ethanol and acetone solvents for 60 minutes to obtain free phenolic extract. The residue from free phenolic extraction was hydrolyzed with 2 M NaOH and neutralized and extracted with ethyl acetate to obtain bound phenolic extract. The three extracts were analyzed for total phenolic content and evaluated for antioxidant activity and inhibitory activity of AGEs formation. The total phenolic content of bound phenolic extract (EFT), acetone-free phenolic extract (EFBA) and ethanol-free phenolic extract (EFBE) were 288,39; 100,32 and 92,95 μg/mL expressed as gallic acid equivalents, respectively. EFT extract showed higher DPPH free radical scavenging activity and total antioxidants more than EFBA extract and EFBE extract. Anti-glication of EFT, EFBA and EFBE were 61,93; 64,42 dan 66,31%, respectively. These result concluded that the EFT extract from corn cobs contains compounds having antioxidant properties and potential as anti-glication.
Co-Authors Agnes Murdiati Assa, Jan Rudolf B H. R. Kairupan Dekie Rawung Dusun, Citra C. Edi Suryanto Edi Suryanto Edi Suryanto Eka T. P. Ruindungan Emeline, Ezra A. Erny Nurali Esebius Ndumuye Frenly Wehantouw Frenly Wehantouw G.S.S. Djarkasi Gregoria S. S. Djarkasi Hariyati Lasaji Harsali F. Lampus Jan Rudolf Assa Jehosua S. V. Sinolungan Joachim J. E. Ossoe Juenita Elfunam Mado Lana E. Lalujan Lana E. Lalujan Lateka, Fritsman H. Lidya Irma Momuat Lucia Cecilia Mandey Mado, Juenita Elfunam Malonda, Nancy Swanida Manuel, Shannon Erchelia Maya M. Ludong Momuat, Lidya Natalia M. Hansang Pudji Hastuti Repi, Keysi Rogi, Joshua T. A. Rotulung, Jeanet Christina Samual, Maria Shirley E. S. Kawengian Sri Rahardjo Tarigan, Andrea M. Thelma D. J. Tuju Thelma D. J. Tuju, Thelma D. J. Tineke Langi Tumbol, Michael Wariki, Windy M. V. Winie Vania Tasya Siswandi Wurangian, Prisilia Karina Yulianty Sanggelorang