Claim Missing Document
Check
Articles

Found 2 Documents
Search

Peningkatan Kadar Kurkuminoid dan Aktivitas Antioksidan Minuman Instan Temulawak dan Kunyit Astuti Setyowati; Chatarina Lilis Suryani
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.833 KB) | DOI: 10.22146/agritech.9530

Abstract

Temulawak and turmeric rhizomes have been known as the source of antioxidant component due to the curcumin contained. In the preliminary research showed that the extraction of curcumin in aquadest solvent was not maximum because the curcumin was not a good soluble. This research was conducted to determine the best of ratio powder (temulawak and turmeric) : ethanol solvent for producing instant beverages of temulawak and turmeric, based on their antioxidant activity and panelists preference. antioxidant component was extracted in various of the ratio of powder : ethanol were 1:5, 1:7, 1:9. The results showed that the antioxidant activity of the instant beverages of temulawak and turmeric in the ratio 1:5, were 80.11% and 78.00% respectively. The Instant beverage of temulawak in the ratio 1:7 and 1:9 were higher than the ratio 1:5, that was 80,98% and 82,72% respectively, but the panelists preference of the treatments was less than the ratio 1:5.ABSTRAKRimpang temulawak dan kunyit diketahui memiliki sifat antioksidatif, karena mengandung senyawa kurkumin. Ekstraksi kurkumin menggunakan air kurang maksimal. oleh karena itu dilakukan ekstraksi menggunakan etanol dalam pembuatan minuman instan temulawak dan kunyit. Tujuan penelitian ini adalah untuk menentukan rasio bubuk (temulawak dan kunyit) dengan etanol yang tepat untuk menghasilkan minuman instan temulawak dan kunyit yang tinggi aktivitas antioksidannya dan disukai panelis. Pelarut yang digunakan untuk ekstraksi komponen antioksidan adalah etanol dengan rasio bubuk (temulawak dn kunyit) dengan etanol 1:5, 1:7, 1:9 (b/v). Hasil penelitian menunjukkan bahwa minuman instan yang tinggi aktivitas antioksidannya adalah minuman instan temulawak dan kunyit pada rasio bubuk dengan etanol 1:5 (b/v) mempunyai aktivitas antioksidan sebagai persentase Radical Scavenging Activity (%RSa) 80,11% dan 78,00%. Minuman instan temulawak pada rasio bubuk dengan etanol 1:7 (b/v) dan 1:9 (b/v) aktivitas antioksidannya lebih tinggi yaitu 80,98% dan 82,72% dari pada rasio bubuk dengan etanol 1:5 (b/v), namun kurang disukai panelis.
Effect of Solvent Amount and Sugar on Chemical Traits of Instant (Curcuma xanthorrhiza Roxb.) Azis, Nur Afni; Pujimulyani, Dwiyati; Setyowati, Astuti
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9862

Abstract

Temulawak, also known as Curcuma xanthorrhiza Roxb., is a long-used medicinal plant that is frequently utilized as an ingredient in traditional medicine. At harvest, the ginger rhizome has 80–90% water content. When ginger is harvested with a high water content, its quality declines and its selling price drops. The purpose of this study is to ascertain how variations in the concentrations of sugar and water affect the color and chemical characteristics of temulawak powder.  Water content, flavonoid and tannin levels, and antioxidant activity were all tested as part of the analysis. The data was statistically calculated using the Complete Randomized Block Design, and analysis of variance (ANOVA) was carried out at a 95% confidence level. whether the actual differences in each therapy were shown by the Duncan Multiple Range Test (DMRT). The findings demonstrated that the water content, flavonoid levels, tannin levels, and antioxidant activity are all significantly impacted by the amount of water and the addition of sugar. When 100 ml of water and 100 g of sugar are mixed together, the temulawak powder's water content is 3.01%, its flavonoid content is 1.73 mg GAE/g bk, its tannin content is 10.99 mg/100g, and its antioxidant activity is 83.30% RSA.