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All Journal Journal of Food and Pharmaceutical Science Argipa (Arsip gizi dan Pangan) AGRIC Jurnal Tumbuhan Obat Indonesia
Wahyu Jokopriyambodo
Balai Penelitian Tanaman Obat, Tawangmangu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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The Antiradical Activity of Insoluble Water Suji (Pleomele angustifolia N.E. Brown) Leaf Extract and Its Application as Natural Colorant in Bread product Jokopriyambodo, Wahyu
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.912 KB) | DOI: 10.14499/jfps

Abstract

Currently, there are some synthetic colouring agents present in food products. The synthetic colouring agents are supposed to give deleterious effect to human health; therefore, natural coloring agents derived from plant is continuously explored to replace the synthetic ones. Suji (Pleomele angustifolia) leaf is one of the potential plant to be used as natural coloring agents. The aim of this study is to explore the natural colour potency and antiradical activity of insoluble water extract of suji leaf from three different regions. Furthermore, green components obtained from suji leaf extract (SLE) was used for coloring food product (bread product), and bread added with extract was subjected to preference test, namely color and taste preferences by trained panelist. The result showed that region and maturity level affect the intensity of green components obtained from SLE. The highest level of green components (2.57 %) among three regions evaluated was observed from Jumantono. The water insoluble extract of suji leaf can also make coloring effects toward bread and exhibits low radical scavenging against 2,2-diphenyl-1-picrylhidrazyl. The preference test against color and taste of bread added with synthetic coloring agents and mixed with SLE showed that the coloured bread is less preferred than that without coloring agent.
Chemical Characterization of Moringa oleifera Lam. from Six Growth Locations in Central of Java: An Initiation of Standardization `: Karakterisasi Kimia Moringa oleifera Lam. dari Enam Lokasi Tumbuh di Jawa Tengah: Inisiasi Standardisasi Budiarti, Mery; Wijaya, Nur Rahmawati; Jokopriyambodo, Wahyu
Jurnal Tumbuhan Obat Indonesia Vol. 17 No. 1 (2024): July 2024
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jtoi.v17i1.1192

Abstract

Moringa oleifera Lam. is in high demand as a raw material for pharmaceutical constituents and dietary supplements, particularly for producing stunting supplements. However, recommendations regarding M. oleifera quality standards have not supported this claim as scientific evidence of its safety and effectiveness. This research intends to expand knowledge regarding the quality standards of M. oleifera leaves, particularly their chemical properties. Height-variant samples of M. oleifera were collected from six locations in the Central Java, Indonesia. A hierarchical cluster analysis (HCA) was performed to group the most each parameter's values. The parameters included water-soluble extract, ethanol-soluble extract, total ash content, acid-insoluble ash, total flavonoid content was quantified as quercetin, and thin-layer chromatography (TLC) fingerprint. The suggestion of specific value for each parameter as a future reference for M. oleifera, including water- and ethanol-soluble extract content of at least 41% and 19%, and a total- and acid-insoluble ash content of a maximum of 11% and 4%, respectively. The minimal quercetin contains as the chemical marker compound of M. oleifera was a minimum of 1.285%. The chromatogram profile of TLC suggested 7 (254 nm) and 8 (366 nm) spots.
EFFECT OF ADDING CHLOROPHYLL EXTRACT OF SUJI LEAVES (Dracaena angustifolia) AND FERMENTATION TIME ON YOGURT CHARACTERISTICS Ramadhani, Eko Pramudya; Mustofa, Akhmad; Puyanda, Irvia Resti; Jokopriyambodo, Wahyu
Agric Vol. 36 No. 2 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i2.p213-230

Abstract

Suji leaves contain a green pigment, namely chlorophyll. Suji leaf chlorophyll and its derivative compounds provide health benefits due to their anti-inflammatory and antioxidant activity. This research aims to produce suji leaf chlorophyll extract yogurt with antioxidant activity, soluble protein levels, and high numbers of lactic acid bacteria. This research used a completely randomized factorial design (CRD) consisting of 2 factors, namely the concentration of added chlorophyll extract (1%, 2%, 3%) and variations in fermentation time (6 hours, 8 hours, 10 hours). The research results showed that suji leaf chlorophyll extract yogurt with antioxidant activity, high levels of soluble protein, and a high number of lactic acid bacteria was found in the treatment with the addition of 3 percent chlorophyll and a fermentation time of 10 hours. In this treatment, suji leaf chlorophyll yogurt was obtained with antioxidant activity of 59.20 percent, dissolved protein content of 128.80 mg BSA/100 ml, total sugar content of 71.92 g glucose/100 ml, fat content of 5.91 percent, total chlorophyll of 2 .39 mg/L, viscosity 10.00 cP; color L* (brightness) 77.09, color a* (reddish) -5.80, color b* (yellowish) 9.35 and total Lactic Acid Bacteria (LAB) around 8.08 Log CFU/mL. Yogurt, with the addition of suji leaf chlorophyll extract, has the potential to be an excellent alternative to functional food for consumption.
Potensi Es Krim Klorofil Daun Suji (Plomele angustifolia) sebagai Pangan Fungsional Nugraheni, Oktina; Mustofa, Akhmad; Jokopriyambodo, Wahyu; Puyanda, Irvia Resti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.15448

Abstract

Ice cream is one of the dairy products favored by all because of its sweet and delicious taste for dessert. Suji leaves are plants that are spread in Indonesia, chlorophyll in suji leaves can be used as a natural colorant and source of antioxidants. The purpose of this study was to determine the physical and chemical properties of ice cream with the addition of suji leaf chlorophyll extract. This study used a completely randomized design (CRD) with 2 factors, namely the first factor of adding chlorophyll extract (A1 = 0.1%, A2 = 0.15%, A3 = 0.2%) of suji leaves and the second factor of adding full cream milk powder with various brands (B1, B2, and B3). The parameters measured were overrun, melting speed, color, total sugar, soluble protein, total fat, antioxidant activity, and total chlorophyll. The results showed that the best formulation based on the highest antioxidant activity was A2B3 formulation with antioxidant activity of 52.61%, total fat 6.71%, soluble protein 37.96 mg BSA/ml, total sugar 1,649.76 mg glucose/ml, total chlorophyll 0.93 mg/L, color (L*: 71.84; a*: -8.54; b*: 9.80), overrun 13.48%, and melting speed 16 minutes. Ice cream with the addition of suji leaf chlorophyll extract has a potential as functional food
Co-Authors Akhmad Mustofa Budiarti, Mery Irvia Resti Puyanda Nugraheni, Oktina Ramadhani, Eko Pramudya Wijaya, Nur Rahmawati