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All Journal Bioma : Berkala Ilmiah Biologi Journal of Functional Food and Nutraceutical
Anggara Mahardika
Faculty of Medicine Universitas Indonesia, Jakarta
Agriculture, Biological Sciences & Forestry Education Nursing

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Pengaruh Lokasi Tumbuh Terhadap Kadar Flavonoid, Fenolik, Klorofil, Karotenoid Dan Aktivitas Antioksidan Pada Tumbuhan Pecut Kuda (Stachytarpheta Jamaicensis) Utomo, Daniel Setyo; Elok Kristiani, Elizabeth Betty; Mahardika, Anggara
Bioma : Berkala Ilmiah Biologi Vol. 22, No 2, Tahun 2020
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.22.2.143-149

Abstract

Indonesia is a tropical country with high biodiversity of flora and fauna. Jamaica vervain (Stachytarpheta Jamaicensis) is abundance in Indonesia. The purpose of this study is to compare the effect of the habitats to the product of secondary metabolit. Samples were collected from different locations in Central Java: Kopeng (K) (1350 mdpl) and Plamongan Indah, Semarang City (S) (4 mdpl). Fresh leaves are macerated at the room temperature for 48 hours in ethanol solvent. The level of compound were determined by spectrophotometry, while antioxidant activity were analyzed with DPPH method. Data were analyzed using SPSS with the T-test. Levels of flavonoids, phenolic, chlorophyll, and carotenoids (respectively) in the S sample are: 37.11; 8.74; 122.49 and 9.76 mg/L, while the K sample: 20.44; 3.81; 103.74 and 10.23 mg/L. The IC50 value of S sample is 1.17 mg/ml and 2.17 mg/ml in K sample. The results of measurements of environmental conditions in S and soil pH values are 7.0 and 6.8; light intensity of 6300 and 6150 lx, temperatures in the range of 27-38oC and 13-24oC. The growing location affect the levels of flavonoids, phenolics, and antioxidant activity in S. jamaicensis but do not affect levels of chlorophyll and carotenoids.
The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food Walgiyanti, Immas; Mahardika, Anggara; Murti, Paulus Damar Bayu
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.127

Abstract

A tofu factory produces relatively 500 kg of pulp which which have not been widely used. Therefore, this research was conducted with the aim of utilizing the remaining processed waste in the form of dregs from the harmonious processing of tofu which is quite abundant in Bandungan District, Semarang Regency. Tofu/okara waste contains various nutrients such as minerals, calcium, potassium, iron, antioxidants, and isoflavones. Substitution of okara flour mixed with flaxseed, which is a grain that contains biologically active nutrients, including omega-3, fatty acids, dietary fiber, and protein, will produce a food product in the form of low-gluten and high-fiber brownies. Consumer acceptance of color, unpleasant fragrance, soybean fragrance, sweet taste, texture, and preference was measured using an experimental research method using a RAL method with four treatments to get the best formulation. Determination of the best formulation was carried out by organoleptic test on 20 panelists and analyzed by a One-way ANOVA test followed by a DMRT test. The results of the scoring test showed that variations in wheat flour formulations and okara flour substitution had a significant effect (p<0.05) on the organoleptic value aspect. Brownies F2 (1:2) is the best formulation with the highest average value (4.75), which contains 12% wet gluten, 4.3% dry gluten, 0.07% protein, and 47.46% fiber. The product brownies with okara flour substitution and additional flaxseed can be an alternative for healthy food that is lower in gluten and high in fiber and can be developed into souvenirs typical of Bandungan.
Co-Authors Elizabeth Betty Elok Kristiani Paulus Damar Bayu Murti Utomo, Daniel Setyo Walgiyanti, Immas