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All Journal Jurnal Teknologi Dan Industri Pangan Prosiding Seminar Biologi Jurnal Pangan dan Agroindustri agriTECH Journal of Natural Sciences and Mathematics Research Jurnal Sains dan Teknologi Pangan Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Tropical AgriFood JUKANTI (Jurnal Pendidikan Teknologi Informasi) AGRIC Journal Science of Biodiversity Journal Science of Biodiversity

Lydia Ninan Lestario

Universitas Kristen Satya Wacana

Author-ID : 306494

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences Other

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Kinetika Degradasi Serbuk Antosianin Daun Miana (Coleous scutellarioides L. Benth) Var. Crispa Hasil Mikroenkapsulasi Cisilya, Theresia; Lestario, Lydia N.; Cahyanti, Margareta N.
Chimica et Natura Acta Vol 5, No 3 (2017)
Publisher : Departemen Kimia

Tanaman miana (Coleous scutellarioides) merupakan salah satu tanaman tropis yang mengandung antosianin yang dapat berpotensi sebagai zat warna alami. Pigmen antosianin memiliki stabilitas yang rendah, namun dapat ditingkatkan dengan mikroenkapsulasi. Tujuan dari penelitian ini adalah menentukan kinetika degradasi serbuk antosianin daun miana hasil mikroenkapsulasi. Mikroenkapsulasi dilakukan dengan menambahkan maltodekstrin berbagai konsentrasi (8, 10, 12, dan 14% b/v) dalam ekstrak daun miana. Daun miana diekstrak menggunakan pelarut asam tartarat 2% (b/v). Serbuk antosianin disimpan dalam inkubator pada suhu 25, 35, dan 45Â°C. Hasil penelitian menunjukkan bahwa reaksi degradasi antosianin mengikuti orde 2. Kinetika degradasi yang paling stabil adalah pada penambahan maltodekstrin 8% yang ditunjukkan dengan konstanta laju degradasi, waktu paruh, dan energi aktivasi.

The Influence of Alginate and CaCl2 concentration Towards Betacyanin content and Antioxidant Activity of Red Dragon Fruit (Hylocereus Polyrhizus) restructuring product Bangalino, Wira Wanti; Lestario, Lydia Ninan; Riyanto, Cucun Alep
Journal Of Natural Sciences And Mathematics Research Vol 2, No 2 (2016): Volume 2, Nomor 2, 2016
Publisher : Faculty of Science and Technology, State Islamic University Walisongo Central Java

The purpose of this study was to determine the effect of alginate and CaCl2 concentration of antioxidant activity and betacyanin content of restructuring product of red dragon fruit, and to determine the best formulation of the product restructuring that produces antioxidant activity and the content of the highest betacyanin on product restructuring. Data were analyzed by 4x2 Factorial Design and Randomized Completely Block Design (RCBD) with 4 replications. As the first factor is the alginate concentration which are 2 %, 3 %, 4 % and 5 %. The second factors are calcium cloride (CaCl2 ) 0.5 % and 0.75 %, while as the block is the time analysis. To test the differences between treatments means, the Honestly Significant of Differences (HSD) were used at 5% level of significant.The results showed that the higher concentrations of alginate and CaCl2 causes declining content of antioxidant activity and betacyanin, the best results are obtained is at a concentration of 2% alginate and CaCl2 0.5% with betacyanin levels 0.537 Â± 0.062 mg/g dry weight basis and 0.132 Â± 0.011 mg / g wet weight basis. The antioxidant activity of H. polyrhyzus restructuring amounted to 77.452% Â± 0.624. Â©2016 JNSMR UIN Walisongo. All rights reserved.

AKTIVITAS ANTIOKSIDAN DAN FENOLIK TOTAL PADA TEMPE DENGAN PENAMBAHAN BIJI LABU KUNING (CUCURBITA MOSCHATA EX POIR) Pabesak, Rivy Valen; Dewi, Lusiawati; Lestario, Lydia Ninan
Prosiding Seminar Biologi Vol 10, No 2 (2013): Seminar Nasional X Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

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Penelitian tentang aktivitas antioksidan dan fenolik total pada tempe dengan penambahan biji labu kuning (Cucurbita moschata ex Poir) telah dilakukan. Tujuan dari penelitian ini adalah untuk menentukan aktivitas antioksidan dan kadar fenolik total pada tempe yang diberi penambahan serbuk biji labu kuning, serta menentukan nilai IC50 pada serbuk biji labu kuning. Aktivitas antioksidan pada tempe dan nilai IC50 pada serbuk biji labu kuning diukur dengan metode DPPH (2,2-difenil-1-pikrilhidrazil), sedangkan kadar fenolik total diukur dengan metode Folin-Ciocalteu. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dan kadar fenolik total pada tempe semakin meningkat seiring bertambahnya prosentase serbuk biji labu kuning yang ditambahkan. Purata % penghambatan aktivitas antioksidan dari penambahan serbuk biji labu kuning 0 (kontrol) ; 2,5 ; 5 ; 7,5 ; dan 10%, berturut-turut sebesar 85,82 ± 5,24% ; 88,21 ± 2,10% ; 89,34 ± 0,85% ; 90,67 ± 1,04% ; dan 91,55 ± 1,50%. Adapun purata kadar fenolik total berturut-turut sebesar 2,75 ± 1,18 g/5g ; 2,87 ± 0,97 g/5g ; 3,11 ± 0,75 g/5g ; 3,23 ± 0,50 g/5g ; dan 3,75 ± 0,69 g/5g. Sedangkan nilai IC50 pada serbuk biji labu kuning diperoleh nilai sebesar 0,1140 g/ml. Kata kunci: Biji Labu Kuning, Tempe, Fenolik, Aktivitas Antioksidan

Antioxidant Activity and Total Phenolic Content of Red Sea Weed (Gracilaria verrucosa L.) Lydia Ninan Lestario; Stefanli Sugiarto; K H Timotius
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The aims of this study were to compare the antioxidant activity and the total phenolic content of red sea weed (Gracilaria verrucosa L.) from extract of methanol, ethanol, acetone, chloroform and hexane; and the correlation between total phenolic content and the antioxidant activity of each extract; then to determine the chlorophyll a, chlorophyll b, and carotene content of each extract and their correlation with the free radical scavenging activity as well. The antioxidant activity were measured by free radical scavenging method with DPPH and by reducing power method with K4Fe(CN)6 as standard, whereas the total phenolic content was measured by Folin Ciocalteu method with gallic acid as standard. Chlorophyll a, chlorophyll b, and carotene were determined by spectrophotometric method based on Lambert-Beer law. The data of antioxidant activity and total phenolic content were statistically analyzed by Randomized Completely Block Design (RCBD) with five kinds of solvents as treatments and five replications. Honestly Significant Difference Test (HSDT) was used to compare the difference of treatments; whereas the chlorophyll a, chlorophyll b, and carotene content were not statistically analyzed since they were only supplement data. The results showed that the highest of the antioxidant activity by free radical scavenging method was found in acetone extract : 43.43% (BHT: 84.15%); whereas by reducing power method was found in chloroform extract : 0.1756 meq K4Fe(CN)6/g extract (BHT : 6.1767 meq K4Fe(CN)6/g extract); and the highest of the total phenolic content was also found in acetone extract : 45.29 mg /g extract. There were close correlation between phenolic content and antioxidant activity both by free radical scavenging method and by reducing power method with r (coefficient correlation) respectivelly 0.89 and 0.91.Chlorophyll a and carotene had also close correlation with the free radical scaveging activity, but not for chlorophyll b.Key words : antioxidant activity, free radical scavenging activity, reducing power, phenolic content, chlorophyll, carotene

KANDUNGAN ANTOSIANIN DAN ANTOSIANIDIN DARI JANTUNG PISANG KLUTUK (Musa brachycarpa Back ) DAN PISANG AMBON (Musa acuminata Colla) [Anthocyanin Content and Identification of Anthocyanidin of Banana Bract Klutuk variety (Musa brachycarpa Back) and Ambo Lydia Ninan Lestario; Dhanu Lukito; Kris Herawan Timotius
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The aims of this research were to determine total anthocyanin content and to explore the type of anthocyanidin of banana bract klutuk variety and ambon variety. The total anthocyanin content was determined with pH differential method, the data were then statistically-analyzed with t-test with 5 replications, whereas the exploration of anthocyanidin was based on Rf value and maximum absorbance of the spots on TLC, and also time retention of the peak on HPLC equiped with anthocyanidin standards. The results showed that the total anthocyanin content of banana bract of klutuk variety 909,44 ± 280,53 mg/ 100 g; which was significantly different from ambon variety 1515,40 ± 193,74 mg/ 100 g. The type anthocyanidin of banana bract of klutuk variety include delphinidin and cyanidin, whereas ambon variety were delphinidin, cyanidin, and pelargonidin.

PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS Erlien Giovani Soeroso; Lydia Ninan Lestario; Yohanes Martono
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Anthocyanins are red to purple pigments and one of potent safe and natural food colorants which possess superior antioxidant activity. However, the stability of anthocyanins depends on various factors, including structure and concentrations, pH, temperatures, light, co-pigment, ascorbic acid, enzymes, metal ions, sugars, protein, sulfur dioxide. The aims of this research were to evaluate the effects of sugar addition on the stability of anthocyanin of black mulberry under different fluorescent light intensities and to determine the appropriate concentration of sugar that could increase black mulberry (Morus nigra L.) anthocyanin stability. Fluorescent lamp at 3370, 4210, and 8820 lux (18, 23, and 32 watt, respectively) were used to illuminate black mulberry fruit extract (10.09 g/L) following 20, 40, 60% (w/v) of sugar addition. Determination of anthocyanin color stability in extract of black mulberry fruit was perfomed using degradation kinetics modeling to obtain the appropriate order. The concentration rate (k) and half life (t1/2) were then calculated based on subsequent order. The results showed that 20% sugar addition enhance the stability of black mulberry anthocyanin extract as compared to that of control (without sugar addition) as indicated by half life increment from 170.826 to 183.733 h. On the other hand, anthocyanin stability decreased to 166.618 and 146.235 h half life with further sugar addition to 40 and 60%, respectively. Therefore, 20% sugar addition to black mulberry extract could improve its anthocyanin stability.

JENIS DAN KANDUNGAN ANTOSIANIN BUAH TOMI–TOMI Rema Fitriyani; Lydia Ninan Lestario; Yohanes Martono
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Batoko plum fruit (Flacourtia inermis, Roxb) is one of the plants that contains anthocyanins. The fruit has purplish red color and was thought to benefit health by reducing blood sugar levels, as anti-hyperten-sion agents or antioxidants. The aim of this research was to determine the total anthocyanin content and identify the type of anthocyanidin and anthocyanin of batoko plum fruit. The total anthocyanin content of batoko plum fruit which determined by differential pH method was 26.56±0.28 mg/100 g (w.b.) or 103.89±1.08 mg/100 g (d.b.). Based on the Rf value on TLC and the peak retention time in HPLC, it was confirmed that the anthocyanin was delfinidine. However, the wavelength maximum absorbance data of the TLC spot showed the presence of cyanidine. These results were possibly caused by the use of too diluted extracts or the degradation of the anthocyanin during acid hydrolysis. Based on the Rf value on TLC and glucosidation pattern in UV-VIS spectrophotometer, it is suspected that cyanidine 3-glucoside and delfinidine 3-glucoside were present.

Stabilitas Antosianin Jantung Pisang Kepok (Musa paradisiaca L) terhadap Cahaya sebagai Pewarna Agar-Agar (Anthocyanin Stability of Banana Bract (Musa paradisiaca L) Toward Light for Jelly Colorant) Lydia Ninan Lestario; Matius Kristiarso Wibowo Catur Yoga; Augustinus Ignatius Kristijanto
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this study were to determine the solution that could extract highest anthocyanin from banana bract, to determine the concentration of banana bract extract in jelly which preferred best by panelists, to determine color degradation rate in jelly colored with banana bract against light on various light intensity, and to determine the maximum light intensity which could be accepted by the panelists based on the hedonic test. Anthocyanin of banana bract was extracted by tartaric acid, citric acid, and acetate acid. Anthocyanin content of banana bract was measured by pH differential method. For the hedonic test, jelly with concentration of banana bract 15%, 20%, 25%, 30%, 40% and 50%, were used with 20 panelists. Then jelly with 25% concentration of banana bract was used for determination of color degradation rate caused by light with the intensity of 780, 1,850, 2,214 dan 10,340 lux. The results showed that the best solution that extracted highest anthocyanin was tartaric acid, the concentration of banana bract extract in jelly that preferred best by panelists was 25%, the color degradation rate was increased along with the increasing of light intensity, with the k value 0.0042 – 0.0096 AU/hour. After 10 hours under light with intensity of 780-2,214 lux, the jelly colored with 25 % of banana bract extract was still could be accepted by panelists, whereas under light intensity of 10,340 lux could not be accepted by panelists.ABSTRAKTujuan dari penelitian ini adalah untuk menentukan larutan pengekstrak jantung pisang kepok yang menghasilkan antosianin tertinggi, menentukan konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis, menentukan laju degradasi warna agar-agar dengan pewarna jantung pisang kepok akibat penyinaran pada berbagai intensitas cahaya, dan menentukan intensitas cahaya maksimum yang masih dapat diterima oleh panelis berdasarkan uji hedonik setelah penyinaran. Antosianin jantung pisang kepok diekstraksi menggunakan pelarut asam tartarat, asam sitrat, dan asam asetat. Kadar antosianin diukur dengan metode perbedaan pH. Untuk uji hedonik digunakan agar-agar dengan kadar ekstrak jantung pisang kepok 15%, 20%, 25%, 30%, 40% dan 50 %. Uji stabilitas warna dilakukan terhadap agar-agar dengan pewarna jantung pisang kepok 25%, dan disinari selama 10 jam dengan intensitas cahaya 780, 1.850, 2.214, dan 10.340 lux. Hasil penelitian menunjukkan bahwa larutan pengekstrak yang menghasilkan antosianin tertinggi adalah asam tartarat. Konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis adalah 25 %. Laju degradasi warna agar-agar dengan pewarna jantung pisang kepok meningkat seiring dengan meningkatnya intensitas cahaya, dengan nilai k berkisar antara 0,0042 - 0,0096 AU/Jam. Agar-agar dengan pewarna jantung pisang kepok yang disinari dengan intensitas 780-2.214 lux selama 10 jam masih disukai panelis, sedangkan yang disinari dengan intensitas 10.340 sudah tidak disukai panelis.

Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (syzygium Cumini) Lydia Ninan Lestario; Suparmo Suparmo; Sri Raharjo; Tranggono Tranggono
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research on antioxidant activity, anthocyanin, and polyphenol contents of Java plum (Syzygium cumini) from several stages of maturity was carried out with three aims: to prove that the fruit contain anthocyanins; to compare antioxidant activity from three stages of fruit maturity; and to examine the possible correlation between maturation and antioxidant activity, anthocyanin and polyphenol contents. The fruit pulp was separated from the seed, frozen dried, and kept in freezer. The freezer dried fruit was extracted (macerated) with methanol-HCl 1% for overnight at 4ºC, and filtered with Whatman no 1 to obtain fruit extract. Anthocyanin-betacyanin testing was used to indicate that the fruit contain anthocyanin. Antioxidant activity test was conducted with ferri-thiocyanate method in linoleic acid emulsion system. Anthocyanin contents was determined with pH differential method, while its polyphenol with spectrophotometric method with Folin-CIocalteu reagent. The result showed that the fruit contained anthocyanin, ranging from 1,68 mg/g at young stage (green) to 29,39 mg/g at overripe stage (black), and showed that antioxidant activity was influenced by fruit maturity. With regard to fruit maturoty, the antioxidant activity of purple, red, adn green fruit were 64,75%, 62,42%, and 29,86% respectively; whereas that of BHT was 79,45%. It was noted that there were significant correlation between the level of anthocyanins, poluphenols, and the degrees of maturity. As the fruit maturity increased, the anthocyanin increased, but the polyphenol decreased. The fruit contained considerable amount of anthocyanins and had antioxidant activity that was influenced by stages of maturity. It was indicated that the more mature the fruit the higher anthocyanins and the lower polyphenols concentrations.

Kandungan Antosianin dan Identifikasi Antosianidin dari Kulit Buah Jenitri (Elaeocarpus angustifolius Blume) Lydia Ninan Lestario; Elisabeth Rahayuni; Kris Herawan Timotius
agriTECH Vol 31, No 2 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this study were to determine total anthocyanin content and to identify kinds of anthocyanidin of blue marble (Elaeocarpus angustifolius Blume) fruit peel. Total anthocyanin content was determined by pH differential method was 23,87 ± 4,11 mg/100 g of dry weight of fruit peel. Kinds of anthocyanidin determined by TLC, UV-VIS spectrophotometer and HPLC and it showed that the major anthocyanin of blue marble fruit peel was cyanidin3 rutinoside, and two others were delphinidin3rutinoside and delphinidin3glucoside.ABSTRAKPenelitian ini bertujuan untuk menentukan kandungan antosianin total dan mengidentifikasi jenis-jenis antosianidin dari kulit buah jenitri (Elaeocarpus angustifolius Blume). Kandungan antosianin total kulit buah jenitri yang diukur dengan metode perbedaan pH adalah 23,87 ± 4,11 mg/100 g berdasarkan berat kering kulit buah. Jenis antosianidin yang diukur dengan KLT, spektrofotometer UV-VIS dan KCKT, menunjukkan bahwa antosianin yang paling dominan pada kulit buah jenitri adalah sianidin-3-rutinosida, sedang dua jenis yang lain adalah delfinidin-3-rutinosida, dan delfinidin-3-glikosida.

Co-Authors Al-janati, Fitri Hayuningrat Andree Wijaya Setiawan Anggelia Essi Christian Augustinus Ignatius Kristijanto Bangalino, Wira Wanti Cahyanti, Margareta N. Cisilya, Theresia Cucun Alep Riyanto Dhanang Puspita Dhanu Lukito Driana Herawati Dwiki Aditya Santana Elisabeth Rahayuni Erik Kado Nugroho Erlien Giovani Soeroso Fitri Hayuningrat Al-janati Hanny Hafiar Jimmy Hindarto Jodelin Muninggar, Jodelin K H Timotius Karina Bianca Lewerissa Kris Herawan Timotius Kris Herawan Timotius Marchelina Welma Salenussa Margareta Novian Cahyanti Matius Kristiarso Wibowo Catur Yoga Melanie Melanie Melanie Melanie Monika Rahardjo Noviana Gunawan Prasojo, Rachel Immelda Intan Pudji Hastuti Pudji Hastuti Putri Malithasari Rema Fitriyani Rivy Valen Pabesak Salsabila Eka Ghina Rana Silvia Andini Sri Raharjo Sri Raharjo Sri Raharjo Stefanli Sugiarto Suparmo Suparmo Suparmo Suparmo Susanti Pudji Hastuti Tranggono Tranggono Tranggono Tranggono Tranggono Tranggono Yohanes Martono Yoko Putra Nusantara

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