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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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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.

Aktivitas Antioksidan Daun Ginseng Jawa (Talinum paniculatum Gaertn) Lydia Ninan Lestario; Anggelia Essi Christian; Yohanes Martono
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A research on antioxidant activity of Javanese Ginseng (Talinum paniculatum Gaertn) leaves has been carried out. The aims of this research were to compare the antioxidant activity and phenolic content of javanese ginseng leaves extract- ed by various kinds of solvent and to compare the antioxidant activity and phenolic content between and dried javanese ginseng leaves extracted by hot water. The antioxidant activity were measured by free radical scavenging method with DPPH, ferric thiocyanate method, and reducing power method, whereas the phenolic content was measured by Folin– Ciocalteu. The results showed that the highest antioxidant activity of javanese ginseng was found in ethanol extract: 43.78 %, IC = 273.13 µg/ml (by free radical scavenging method with DPPH); 93.17 % (by ferric thiocyanate meth- od); and 0.7022 meq K Fe(CN) /g extract (by reducing power method). The highest phenolic content was also found in46ethanol extract: 171.03 mg/g extract. The antioxidant activity of hot water extract of fresh leaves was higher than from dried leaves: 55.03 %, IC = 181.15 µg/ml (by method DPPH); 85.59 % (by ferric thiocyanate method); whereas the antioxidant activity by reducing power method and the phenolic content of the hot water extract of javanese ginseng leaves found in dried leaves were : 0.8078 meq K Fe(CN) /g extract and 116.11 mg/g extract respectively.ABSTRAKPenelitian tentang aktivitas antioksidan daun Ginseng Jawa (T. paniculatum Gaertn) telah dilakukan. Tujuan dari penelitian ini adalah untuk membandingkan aktivitas antioksidan dan kadar fenolik daun ginseng jawa yang diekstrak dengan beberapa jenis pelarut, dan membandingkan aktivitas antioksidan dan kadar fenolik ekstrak air panas daun ginseng jawa segar dan ekstrak air panas daun ginseng jawa yang dikeringkan. Aktivitas antioksidan diukur dengan metode penangkapan radikal bebas dengan DPPH, metode feri-tiosianat, dan metode kemampuan mereduksi; sedang- kan kadar fenolik diukur dengan metode Folin – Ciocalteu. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dari daun ginseng jawa diperoleh dari ekstrak etanol, yaitu sebesar 43,78 %, dengan nilai IC = 273,13 µg/ ml (metode penangkapan radikal bebas DPPH); 93,17 % (metode feri tiosianat) ;dan 0,7022 mek K Fe(CN) /g ekstrak46(metode kemampuan mereduksi). Kadar fenolik tertinggi juga terdapat dalam ekstrak etanol sebesar 171,03 mg/g ek-strak. Aktivitas antioksidan ekstrak air panas daun ginseng jawa segar lebih tinggi daripada ekstrak air panas daun kering, yaitu sebesar 55,03 % dan IC = 181,15 µg/ml (metode DPPH); 85,59 % (metode feri-tiosianat); sedangkan aktivitas antioksidan dengan metode kemampuan mereduksi dan kadar fenolik, ekstrak air panas daun ginseng jawa kering lebih tinggi daripada ekstrak daun segar, yaitu berturut-turut sebesar 0,8078 mek K Fe(CN) /g ekstrak dan46116,11 mg/g ekstrak.

Sifat Antioksidatif Ekstrak Buah Duwet (Syzygium cumini) Lydia Ninan Lestario; Pudji Hastuti; Sri Raharjo; Tranggono Tranggono
agriTECH Vol 25, No 1 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A research on Java plum (Syzygium cumini) fruit as source of natural antioxidant has been done with special emphasis on the role of anthocyanins. The aims of this research were : to determine the extraction condition which include types of solvents, length of time, and temperature of extractions. The solvents combination consisted of : methanol-HC1 1%; acetone; acetone-water (7:3); and water, which were applied for 4, 8, 12 hours extractions at room (27-29Â°C) and cool room (4Â°C) temperatures. The results showed that methanol-HCI I% gave highest extract of anthocyanins and polyphenols and antioxidant activity as compared to acetone, acetone-water (7:3), and water. Higher antioxidant activity and anthocyanin content were resulted from extraction in 4Â°C compared to room temperature; whereas higher polyphenol content were obtained from extraction at room temperature compared to cool room temperature. The length of extraction time. did not give significant differences in antioxidant activity, anthocyanin and polyphenol content. With regard to methanol-HC1 1% extract, there was a sienificant correlation between anthocyanin level and antioxidant activity (Y= 12,20 X + 84,40 ; r=0,900), and nonsignificant correlation between polyphenol content and antioxidant activity (Y= -0,92 X + 144 ; r=-0,805) (r table = 0,811); These facts indicated that the anthocyanin had a high antioxidant activity.Key words: Syzygium cumini, antioxidant activity, anthocyanin, polyphenol.

Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi Lydia Ninan Lestario; Driana Herawati; Silvia Andini
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to java plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured java plum fruit. Fresh java plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured java plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAKRestrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75.

Pengaruh Penambahan Asam Galat Sebagai Kopigmen Antosianin Murbei Hitam (Morus nigra L.) terhadap Stabilitas Termal Yoko Putra Nusantara; Lydia Ninan Lestario; Yohanes Martono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purposes of this research were to determine the effect of copigmentation of mulberry anthocyanin with gallic acid towards thermal and to determine the optimal molar ratio of anthocyanin: gallic acid to stabilize the mulberry anthocyanin. The variation of treatments on this research were molar ratio of mulbery anthocyanin: gallic acid: 1:0; 1:25; 1:50; 1:75; 1:100 which were heated at 60 °C, 70 °C, 80 °C, and 90 °C. After heated, the colour intensity were measured every 45 minutes at 60 °C, 30 minutes at 70 °C, 30 minutes at 80 °C, and 20 minutes at 90 °C. The measurement was conducted on wavelength 512 nm for uncopigmented anthocyanin and 514 nm for copigmented anthocyanin using Spectrophotometer UV-VIS. The result showed that copigmentation could increase the thermal stability of mulberry anthocyanin. Copigmentation could increase the activation energy and half life. The optimal molar ratio of anthocyanin: copigment was 1:75, while the energy of activation was 65.20 kJ/mole. ABSTRAKTujuan penelitian ini adalah untuk menentukan efek kopigmentasi antosianin murbei dengan asam galat terhadap panas dan menentukan rasio molar antosianin: asam galat yang optimal untuk menstabilkan antosianin murbei. Variasi perlakuan penelitian ini adalah rasio molar antosianin: asam galat: 1:0; 1:25; 1:50; 1:75; 1:100 yang dipanaskan pada suhu 60 °C, 70 °C, 80 °C, dan 90 °C. Setelah pemanasan selesai, dilakukan pengukuran intensitas warna setiap 45 menit pada suhu 60 °C, 30 menit pada suhu 70 °C, 30 menit pada suhu 80 °C, dan 20 menit pada suhu 90 °C. Pengukuran dilakukan pada panjang gelombang 512 nm pada antosianin yang tidak terkopigmentasi dan 514 nm pada antosianin yang terkopigmentasi dengan menggunakan Spektrofotometer UV-VIS. Hasil penelitian menunjukkan bahwa kopigmentasi meningkatkan stabilitas antosianin murbei terhadap panas. Kopigmentasi dapat meningkatkan energi aktivasi dan waktu paruh. Rasio molar optimal antosianin:asam galat adalah 1:75 dengan energi aktivasi sebesar 65,20 kJ/mol.

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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