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Tranggono Tranggono
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Textural Behavior of Ripening Sapota. Fruits B Raharjo; Tranggono Tranggono; J. S. Dethan
Indonesian Food and Nutrition Progress Vol 5, No 2 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.62

Abstract

Physical quality of fruits is commonly determined by their texture. The texture of fruits often depends on its maturity level. Generally the texture of fruits is quantified by their firmness that is defined as the force to attain certain deformation. However fruits can not be considered as simple elastic materials. They are more appropriately considered as non linear viscoelastic objects with three parameters. Accordingly the objectives of the study were to determine the viscoelastic parameters of fruits by impact and to relate those parameters to the sensory evaluations of the maturity of the samples. Samples were sapota fruits stored and ripened at mom temperature. The samples Were impacted onto hard surface and the impact forces were recorded using a computer. The impact forces were analyzed to determine the viscoelastic parameters. The maturity indices of the samples were determined by sensory evaluation and then compared to the impact parameters. The results indicated that the impact parameters can be related to the maturity index. It seems that the maturity of fruits can be determined by impact.
Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract Lydia Ninan Lestario; Sri Raharjo; Suparmo Suparmo; Pudji Hastuti; Tranggono Tranggono
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.37

Abstract

Java plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
Singlet Oxygen Quenching Effect of Andaliman (Zanthoxylum acanthopodium DC.) Extracts in Light-Induced Lipid Oxidation Edi Suryanto; H Sastrohamidjojo; Sri Raharjo; Tranggono Tranggono
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.38

Abstract

Addition of andaliman extract has been shown to provide increased protection from lipid oxidation during cooking. Although andaliman extract has reported as an effective antioxidant in autoxidized system, no study have been published on its effects on light-induced oxidation or photosensitized oxidation. The objective of this research is to determine singlet oxygen quenching effects of andaliman extract on erythrosine-sensitized photooxidation of linoleic acid and in palm oil. Freeze dried ground andaliman fruit was sequentially extracted first using hexane, followed by acetone, and finally the residue was extracted by ethanol. Each of these three extracts were added to light-induced lipid peroxidation in a reaction system containing linoleic acid or palm oil with the presence of erythrosine as a photo sensitizer. Upon the exposure of fluorescent light at 4000 lux singlet oxygen is presumably formed from triplet oxygen which initiate the lipid peroxidation process. The sequential extraction of andaliman resulted in ethanolic extract containing phenolic compounds consistently show antioxidative activity presumably through singlet oxygen quenching in light-induced lipid peroxidation in either linoleic acid or RBD palm oil reaction mixture containing erythrosine as a photosensitizer. The andaliman hexane and acetone extracts may contain not only phenolic compounds, but also trace amount of plant pigments which resulted in stronger lipid peroxidation effect than the antioxidative effect of phenolic substances, especially at higher level of addition.
Isolation and Identification of Antiradical and Anti-photooxidant Component of Aloe vera chinensis Yohana S. Kusuma Dewi; Tranggono Tranggono; Sri Raharjo; Puji Hastuti
Indonesian Food and Nutrition Progress Vol 12, No 1 (2005)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.30

Abstract

A potent antiradical and antiphotooxidant compound from Aloe vera chinensis was investigated. The results indicated that the methanolic extracts produced stronger antiradical and antiphotoaxidant activity also gave higher yields of extract than other organic solvents. Silica gel column separated methanolic extracts into five fractions. Of the five fractions, fraction II possessed significant antiradical activity (70.2 % inhibition on free radical DPPH) and its showed significant antiphotooxidant activity (60.1 % inhibition on hydroperoxide formation). Subsequently, fraction II was separated into eight subfractions by silica gel column. The sub fraction II-b exhibited stronger antiradical and antiphotooxidant activity than others and showed a single spot in thin layer chromatography Silica gel 60 F254 plates. On the basis of mass spectrophotometry in combination with reversed phased, high performance chromatography, this compound has been identified as 1,8 dihydroxy-3- hydroxymethylanthraquinone (Aloe emodin).
Co-Authors B Raharjo Edi Suryanto H Sastrohamidjojo Lydia Ninan Lestario Pudji Hastuti Puji Hastuti Sri Raharjo Suparmo Suparmo Yohana Sutiknyawati Kusuma Dewi