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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Putu Julyantika Nica Dewi
Department Of Food Technology, Faculty Of Agricultural Technology, Udayana University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH UMUR PANEN DAN TINGKAT MASERASI TERHADAP KANDUNGAN KURKUMIN DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KUNYIT (Curcuma domestica Val.) Putu Julyantika Nica Dewi; Amna Hartiati; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the effect of age harvest and maceration levels on curcumin content and antioxidant activity of turmeric extract, and determine the age of harvest and maceration on antioxidant activity. This study use a randomized complete block design (RCBD) with two factor, the first factor consists of three ages of harvest (9, 10, and 11) months, and the second factor consists of three levels of maceration (1, 2, and 3) times, treatments are grouped into two based on the time of execution. The variables measured are: curcumin, the yield of the extract, the antioxidant capacity with DPPH method, and total phenolic. The results showed that age of harvest did not significantly affect the curcumin content. Age of harvest and maceration levels significantly affect the yield of turmeric extract. Age of harvest and maceration levels also did not significantly affect to the antioxidant capacity and total phenolic of turmeric extract. Age of harvest to produce the highest yield of turmeric extract is age of harvest 11 months with yield 23,63%, antioxidant capacity 6,60 (mg GAEAC / 100 g sample) and total phenolic 24,03 (mg GAE / 100 g sample). Maceration level to produce the highest yield of turmeric extract is 3 times maceration with yield 26,45%, antioxidant capacity 6,83 (mg GAEAC / 100 g sample) and total phenolic 23,92 (mg GAE / 100 g sample). Keywords: turmeric, age harvest, level of maceration, curcumin, antioxidant activity
Kajian Pengaruh Jenis Pelarut Dan Lama Maserasi Terhadap Karakteristik Dan Stabilitas Ekstrak Jeruk Limau (Citrus Amblycarpa) Sebagai Antioksidan Alami Pada Makanan Putu Julyantika Nica Dewi; G. P. Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Lime is a natural ingredient that contains bioactive compounds such as antioxidants (vitamin C, palmitate, polyphenols), essential oils, and high antibacterial properties. The bioactive compounds are obtained by extraction using the maceration method. This study aims to determine the effect of the type of solvent and the time of maceration on the characteristics and stability of the extract of lime (Citrus amblycarpa) as a natural antioxidant in food, and to determine the type of solvent and the most effective maceration time. Extraction of lime using 3 types of solvents (ethanol, methanol, and acetone) and 3 periods of maceration, namely (2 hours, 4 hours, and 6 hours). The variables observed in the first stage were: yield, vitamin C, total phenol, antioxidant capacity), effectiveness index test. The second stage of research was carried out by storing lime extract in a temperature variation treatment consisting of 6 levels (S1 = 0oC, S2 = 20oC S3 = 40oC, S4 = 60oC, S5 = 80oC and S6 = 100oC) then observed the trend rate of vitamin C content. The effectiveness index test showed that the methanol solvent treatment and 6 hours maceration time were able to produce the best lime extract characteristics with yields of 35.08%, vitamin C of 7,580.90 mg AAE / 100g, total phenol of 6,484.54 mg GAE / 100g , and the antioxidant capacity of 4,928.79 mg GAEAC / 100g. The higher the storage temperature, the lower the vitamin C content of the lime extract. Changes in vitamin C content to the effect of temperature are shown by regression y = -11.433x + 7518.6, with a correlation coefficient (r) -0.9251. The highest vitamin C content at 0oC was 7338.47 mg AAE / 100g and the lowest at 100oC was 6163.59 mg AAE / 100g. The results of the study concluded that the type of solvent treatment and maceration time affected the characteristics of the lime extract.
Kajian Blansing dan Metode Pengeringan Terhadap Komponen Bioaktif dan Aktivitas Antioksidan Sayuran Kering Gonda (Spenoclea zeylanica) Putu Julyantika Nica Dewi; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p17

Abstract

The urgency of this research is that dried gonda vegetables can support the potential of gonda vegetables as a functional food in addition to modernization demands that want to enjoy fresh vegetables at any time because they have been made in the form of dried vegetables which are certainly more extractive, efficient and have a longer shelf life. This study was designed with a Complete Randomized Design with two factors. The first factor is the preliminary treatment (blanching and without blanching), and the second is the drying method (oven (temperature 50OC for 2 hours) and microwave oven (power 350 watts – 800watts for 5 minutes)). The treatment was repeated 3 times so that 12 experimental units were obtained. The data were analyzed statistically using the variance test and if the treatment had a significant effect on the observed variables, it was continued with Tukey Multiple Range Test. The results showed that the preliminary treatment had a very significant effect (P?0.01) on flavonoids, vitamin C, tannins, and antioxidant activity, and had a significant effect (P?0.05) on yield. The drying method treatment had a very noticeable effect (P?0.01) on tannins, and had a significant effect (P?0.05) on flavonoids. The interaction between the preliminary treatment and the drying method significantly affected tannins and antioxidant activity (P?0.01). The results showed that blanching treatment with oven drying method (temperature 50OC for 2 hours) was the best treatment with water content 13.34%, yield 12.84%, rehydration ratio 115.49%, flavonoids 0.0569 mg/g, vitamin C 0.1734 mg/g, tannins 0.45 mg/g, the antioxidant activity of 62.64 mg/g, as well as the sensory assessment of color are normal with bright characteristics, texture normal with slightly soft characteristics, and overall acceptability was normal.
Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; Dewa Ayu Anom Yuarini; Muhammad Eriansyah Al Hakim; Ida Bagus Gede Mahatmananda
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.299

Abstract

Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).
Co-Authors Amna Hartiati Anak Agung Istri Sri Wiadnyani DEWA AYU ANOM YUARINI G. P. Ganda Putra I Gede Arie Mahendra Putra Ida Bagus Gede Mahatmananda Lutfi Suhendra Muhammad Eriansyah Al Hakim Sri Mulyani