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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Anak Agung Ngurah Dwi Ariesta Wijaya Putra
Institut Teknologi dan Kesehatan Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Penambahan Kayu Manis Dan Gula Merah Terhadap Kadar Vitamin C Dan Ic50 Dalam Jus Jambu Biji Merah Anak Agung Ngurah Dwi Ariesta Wijaya Putra; Putu Rima Sintyadewi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): 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.2021.v10.i04.p20

Abstract

Indonesia as a tropical country has various kinds of fruit varieties. One of the famous fruits in Indonesia is guava. Guava fruit is popular with the public because it has a sweet taste. Ripe guava flesh can be processed into processed products such as jelly, jam, guava flour, fruit salad, fruit soup, chips, fruit juice, and fresh drinks. The benefits of guava fruit are many, such as being able to overcome several types of diseases such as diabetes, hypertension, and cancer. In addition, guava is also useful as an anti-bacterial, anti-fungal, anti-inflammatory, and can maintain skin health. Guava contains various vitamins and antioxidants that are beneficial for the body. The purpose of this study was to determine the content of vitamin C and antioxidant activity in guava juice added with cinnamon and brown sugar. This test uses 8 combinations of brown sugar and cinnamon treatments. The results showed that the best vitamin C content and antioxidant activity were found in the K2G0 treatment (4% cinnamon and 0% brown sugar) with a vitamin C content of 57,15 mg/100g and an IC50 value of 39,08 ppm.
Analisis Vitamin C Pada Loloh Cemcem (Spondias Pinnata) Menggunakan Daun Stevia (Stevia Rebaudiana B.) Dengan Metode Spektrofotometri Uv-Vis Pande P. Elza Fitriani; Anak Agung Ngurah Dwi Ariesta Wijaya Putra; Ida Ayu Putu Ary Widnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Vitamin C is one of the essential vitamins for humans that cannot be produced by the body itself. One of the fulfillments of vitamin C can be obtained through local nutraceutical, namely loloh cemcem. Loloh cemcem is one of healthy Balinese authentic beverage originating from Penglipuran Village, Bangli. Loloh cemcem is herb beverage made from forest ambarella leaves that are widely grown in Bangli. This study aimed to analyze the content of vitamin C in loloh cemcem with stevia leaves by UV-Vis Spectrophotometry Method. This study was a randomized complete design 1 factorial with 5 treatments of stevia leaves concentration and repeated 3 times. The results of the study on samples with stevia concentration of 5%, 7%, 9%, 11% and 13%, were 2.26%, 2.16%, 2.11%, 1.85% and 1.76% of vitamin C, respectively. This indicated that the more stevia concentrations given, the lower of vitamin C content could be produced. This product can be one of the options in the fulfillment of vitamin C for diabetics or those who limit their daily sugar intake to meet daily vitamin C needs.
Co-Authors Ida Ayu Putu Ary Widnyani Pande P. Elza Fitriani Putu Rima Sintyadewi