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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan International Journal on Food, Agriculture and Natural Resources (IJFANRES)
I Gusti Ayu Krisma Widya Saraswati
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Jenis Pelarut Dan Rasio Bahan Dengan Pelarut Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea indica Less) I Gusti Ayu Krisma Widya Saraswati; I Ketut Suter; Anak Agung Istri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (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.i01.p03

Abstract

This research was to determine the effect of type of solvent and the ratio of material to the solvent with ultrasonication on antioxidant activity of beluntas leaf extract (Pluchea indica Less) and also determine the right type of solvent and the ratio of material to the solvent to extract beluntas leaves with the highest antioxidant activity. The complately Randomized Design (CRD) with 2 factors was used in this study. First factor is the types of solvents with 4 level (aquades, methanol 90%, ethanol 90%, acetone 90%) and second factor is the ratio of materials to solvent with 3 level (1:10, 1:15, 1:20). The treatment were repeated twice for obtain 24 experimental units. Variables observed were yield, total flavonoids, total tannin, antioxidant activity and IC50. The data were analyzed using variance and if the treatment had a significant effect, on was followed by the Duncan Multiple Range Test. The results showed that the interaction between the types of solvents and the ratio of material to the solvent had a very significant effect (P <0.01) on yield, total flavonoids, antioxidant activity, IC50, but the interaction have no real effect on the total tannin only show the very significant effect against solvent type and ratio on total tannin. The results showed that ethanol 90% with a ratio of 1:20 was the best treatment that produced antioxidant activity of 67.03 %, IC50 of 74.37 ppm, total flavonoid of 11.08 mg QE/g, total tannin of 7.78 mg TAE/g and yield of 4.16%.
The Potency of Teter Leaf Herbal Tea as a Functional Beverage Based on Drying Time Putra, I Gede Arie Mahendra; Dewi, Putu Julyantika Nica; Dewi, I Gusti Agung Bulan Mutiara; Devani, Made Dita Dewi; Wahyuniari, Ida Ayu Tisna; Saraswati, I Gusti Ayu Krisma Widya
International Journal on Food, Agriculture and Natural Resources Vol 6, No 1 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i1.471

Abstract

The teter plant is an herbal plant cultivated in Taro Village, rich in bioactive components with various health benefits, especially in its leaves. Taro villagers process teter leaves into a product called ‘loloh’ don teter. However, this product has the disadvantage of a short shelf life and is less desirable to the general public. As a solution, teter leaves can be processed into herbal tea. One important aspect in making herbal tea is the drying time. This study aimed to determine the effect of drying time on the Teter Leaf Herbal Tea characteristics and to obtained the appropriate drying time in making Teter Leaf Herbal Tea and its potential as a functional beverage. A Completely Randomized Design (CRD) was used with the treatment of drying time at 4 levels (12; 18; 24; and 30 hours at 50oC). The results showed that the drying time had a significant effect on the characteristics of Teter Leaf Herbal Tea. A drying time of 24 hours was the right time to produced herbal tea with a yield of 20.74%, moisture content of 7.21%, total phenols 40.71 mg GAE/g, total flavonoids 28.76 mg QE/g, total tannins 0.80 mg TAE/g, vitamin C 8.13 mg AAE/g, and antioxidant activity of 85.55%. Teter leaf has the potential to be developed into functional beverage.
Co-Authors Anak Agung Istri Sri Wiadnyani Devani, Made Dita Dewi Dewi, I Gusti Agung Bulan Mutiara Dewi, Putu Julyantika Nica I Gede Arie Mahendra Putra I Ketut Suter Wahyuniari, Ida Ayu Tisna