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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Proceeding Seminar LPPM UMP Tahun 2014 agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Fruitset Sains : Jurnal Pertanian Agroteknologi Proceedings Series on Physical & Formal Sciences Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Jurnal Edukasi Pengabdian Masyarakat: EDUABDIMAS Journal of Food and Agricultural Technology

Chatarina Lilis Suryani

Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta

Author-ID : 395060

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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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

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.

Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya Chatarina Lilis Suryani; Siti Tamaroh Cahyono Murti; Agusta Ardiyan; Astuti Setyowati
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract fractions of pandan leaves and to determine the fraction that has the highest antioxidant activity. The research was divided into three stages: (1) extraction and fractionation of pandan leaf extract, (2) phytochemical analysis of pandan leaf fractions, and (3) analysis of antioxidative activity. The analysis of antioxidant activity includes reducing power approach by ferrithiocyanate (FTC), DPPH radical scavenging, and the calculation of EC50. The results showed that the ethyl acetate fraction of ethanol extract of pandan leaves had a higher reductive ability than the ethanol extract, while its DPPH radical scavenging activity was lower. Phenolic and flavonoid compounds were quantified in ethyl acetate fraction > ethanol extract > hexane fraction. Ethanol extract of pandan leaves and ethyl acetate fraction qualitatively contained alkaloid, flavonoid, phenolic, and saponin. Terpenoid compounds were present in ethanol extract whereas steroid compounds were present in ethyl acetate fraction. Hexane fraction only contained steroid and phenolic compounds. Higher reducing power values were ethyl acetate fraction, ethanol extract, hexane fraction, and vitamin E commercial respectively. Ethyl acetate fraction had higher antioxidant activity value (FTC method) than hexane fraction and ethanol extract. Ethyl acetate had a higher DPPH radical scavenging activity value than vitamin E. Ethyl acetate fraction, hexane fraction, ethanol extract, and vitamin E commercial had EC50 values of 0.90; 8.66; 4.51; and 11.76 mg/mL respectively. Ethyl acetate fraction of ethanol extract of pandan leaves is a potential source of natural antioxidant.ABSTRAKProses fraksinasi ekstrak daun pandan (Pandanus amaryllifolius) dapat meningkatkan aktivitas antioksidannya karena dengan proses fraksinasi akan diperoleh komponen bioaktif yang lebih murni. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari fraksi-fraksi ekstrak etanol daun pandan dan menentukan fraksi yang mempunyai aktivitas antioksidan yang tinggi. Penelitian dibagi dalam 3 tahap yaitu ekstraksi dan fraksinasi ekstrak daun pandan, analisis fitokimia fraksi-fraksi daun pandan, dan uji aktivitas antioksidannya. Uji aktivitas antioksidan meliputi analisis daya mereduksi dengan metode feritiosianat (FTC) dan daya tangkap radikal DPPH serta perhitungan EC50. Hasil penelitian menunjukkan bahwa fraksi etil asetat dari ekstrak etanol daun pandan mempunyai kemampuan mereduksi lebih tinggi dibanding ekstrak etanolnya, namun daya tangkap radikal DPPH-nya lebih rendah. Komponen fenol dan flavonoid yang terkandung dalam fraksi etil asetat > esktrak etanol > heksan. Ekstrak etanol daun pandan dan fraksi etil asetat secara kualitatif mengandung alkaloid, flavonoid, fenol, dan saponin. Senyawa terpenoid terdapat pada ekstrak etanol sedangkan steroid terdapat pada fraksi etil asetat. Fraksi heksan hanya mengandung senyawa steroid dan fenolik. Daya mereduksi yang dimiliki fraksi etil asetat > ekstrak etanol > heksan > vitamin E komersial. Aktivitas antioksidan yang dimiliki BHT > vitamin E > fraksi etil asetat > ekstrak etanol > fraksi heksan. Daya tangkap radikal DPPH dari BHT > ekstrak etanol > fraksi heksan atau fraksi etil asetat>. Fraksi etil asetat, fraksi heksan, ekstrak etanol, dan vitamin E komersial mempunyai nilai EC50 berturut-turut sebesar: 0,90; 8,66; 4,51; dan 11,76 mg/mL. Fraksi etil asetat ekstrak etanol daun pandan berpotensi sebagai sumber antioksidan alami.Kata kunci: Ekstrak etanol daun pandan; fraksinasi; antioksidan; daya mereduksi; DPPH

Karakteristik Pati Kacang Tunggak (Vigna unguiculata) dan Sohunnya Chatarina Lilis Suryani; Dwi Purwantana; Haryadi Haryadi
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starch was extracted from cowpea (Vigna unguiculata) and characterized for solubility, swelling power and amylographic properties. The starch was then use to make starch noodle which then was characterized for texture, tensile strength, swelling volume and cooking loss. Arenga (Arenga pinnata) starch and its noodle were also characterized for comparison. Cowpea starch contained higher amylose then arenga starch did. The Brabender amylographic patterns of the cowpea starch gave no pasting peak, higher stability of pastes, higher viscosity of the gels and higher total retrogradation of the gel. Cowpea starch could be used to substitute arenga starch in starch noodle making at the propostion of 20, 40, 60, 80, and 100%. These results indicated that subtitution of 20-100% gave a better noodle quality, compared to that of arenga starch.

Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun Chatarina Lilis Suryani; Haryadi Haryadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.

Co-Authors Afifah, Zahrotul Umah Fifin Agnes Stela Dori Agusta Ardiyan Albert Yakobus Chandra Astuti Setyowati Astuti Setyowati Astuti, Devi Fitri Awangningrat, Prabu Aria Aziz, M Rifqi Bayu Kanetro Chatarina Wariyah Dwi Purwantana Dwiyati Pujimulyani Fitri, Ichlasia Ainul Haryadi Haryadi Haryadi Haryadi Hidayat, Yogi Saiful Ichlasia Ainul Fitri Murti, Siti Tamaroh Cahyono Nikmah, Miftahul Putri , Dea Elisa Rindaningsih Saputra, Jumadil Sari, Yuli Perwita Siti Tamaroh Siti Tamaroh Sofiani, Nur Aida Supriyadi Supriyadi Tutik Dwi Wahyuningsih Umar Santoso Umul Aiman Usman Usman Wanda, Sherlya Wijaya, Nawangsari Rahma Wisnu Adi Yulianto Zulaikhah, Silmiy

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