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All Journal Journal of Applied Agricultural Science and Technology Journal of Applied Agricultural Science and Technology
Yenni Muchrida
Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Engineering Environmental Science

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Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger Neni Trimedona; Rahzarni Rahzarni; Syuryani Syahrul; Yenni Muchrida; Irwan Roza
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 2 (2020): August 2020
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i2.179

Abstract

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.
Physicochemical Properties of Edible Films Prepared from Arrowroot (Maranta arundinacea) Starch Extracted through Microwave-Assisted Extraction (MAE) Mimi Harni; Rilma Novita; Rivo Yulse Viza; Yenni Muchrida
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.447

Abstract

Plastic is a commonly used packaging material due to its cheap and wide availability, especially in the food industry. However, plastic is non-biodegradable, leading to a serious problem to the environment from its widespread use. Using starch-based edible films as an alternative to plastic packaging offers a solution to this problem. As opposed to conventional methods of starch extraction for edibles, modern methods such as microwave-assisted extraction (MAE) can improve the functional properties of starchThis research aimed to determine the physicochemical properties of edible films from starch extracted through MAE. The study used a completely randomized design (CRD) with three treatments based on the amount of added starch, namely, Treatment A (3%), Treatment B (4%), and Treatment C (5%). The results from these treatments were compared against control (without MAE). Observations were conducted in triplicate, including parameters such as solubility, thickness, water holding capacity (WHC), oil holding capacity (OHC), and water content. Treatment A (3%) was found to be the best treatment, with a solubility of 76.55%, a thickness of 0.243 mm, a WHC of 38.56%, an OHC of 36.67%, and a water content of 13.79%.
Co-Authors Irwan Roza Mimi Harni Neni Trimedona Rahzarni Rahzarni Rilma Novita Syuryani Syahrul Viza, Rivo Yulse