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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food and Nutrition Progress
Edi Suryanto
Sam Ratulangi University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Antiradical Activity of Andaliman (Zanthoxylumachanthopodium DC) Fruit Extract Edi Suryanto; H. Sastrohamidjojo; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.26

Abstract

Andaliman (Zanthoxylum achanthopo-dium DC) was evaluated as a potential source of phenolic antioxidant compounds. Phenolic compounds were obtained from andaliman fruits by sequential extraction using hexane, acetone and ethanol to obtain three separate fractions. In this study, the antioxidant properties of andaliman at 10 different concentrations and common food additives of BHT at 200 ppm and α-tocopherol at 1000 ppm were compared. The antioxidant properties of andaliman fruits extracts were evaluated using 1,1-diphenyl-2-picrylhdrazyl (DPPH) radical decoloration test. The ethanol extract consistently showed higher activity than hexane and acetone extracts in DPPH radical scavenging whereas BHT as synthetic antioxidant had weaker radical scavenging activity. The α-tocopherol as positive control showed similar antiradical activity with ethanol extract at 500 ppm in DPPH system. The addition of ethanol extract at concentration of 900 and 1000 ppm, exhibited excellent antiradical activities and its efficacy was higher than that of 200 ppm BHT and 1000 ppm α-tocopherol in DPPH radical. It is concluded that the three andaliman fruit extracts had antiradical activities in the DPPH radical decoloration test.
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.
Anti-Autooxidative and Anti-Photooxidative Effect of Lemon Grass Extracts (Cymbopogon citratus) Sri Raharjo; Edi Suryanto
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.31

Abstract

Lemon grass (Cymbopogon citratus) is a traditional food ingredient characterized by its specific and refreshing aroma. This study was intended determine to the effect of lemon grass extract in both autooxidation and photooxidation reaction in model systems. Lemon grass was extracted sequentially with hexane, acetone and ethanol. The antioxidative effects of the extracts were determined by 1,1-diphenyl-2-spicrylhydrazyl (DPPH) scavenging assay, reducing power, β-carotene bleaching method and linoleic acid system. The photooxidation reaction system was consisted of linoleic acid (0,03 M) in methanol containing 100 ppm erythrosine as a sensitizer and the reaction mixture was exposed under 4000 lux fluorescent light for up to 5 hours. Total phenolic content of acetone, hexane and ethanol extracts were 20.38, 7.65, and 4.97 mg/100g, respectively, which was expressed as gallic acid equivalent. The addition of acetone extracts of lemon grass at 200 and 500 ppm in the reaction mixture showed the highest scavenging activity in 1,1-diphenyl-2-spicrylhydrazyl (DPPH) radical, reducing power, and β-carotene bleaching and linoleic acid system. 
Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making Imanuel Medy Pasanda; Edi Suryanto; Gregoria Djarkasi
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1893.632 KB) | DOI: 10.22146/ifnp.45793

Abstract

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.
Determination of the Optimal Formulation of Goroho Banana and Gedi Leaf Composite Flour Based on Antioxidant Activity and Physicochemical Properties Mercy I R Taroreh; Edi Suryanto; Thelma D.J. Tuju
Jurnal Penelitian Pendidikan IPA Vol 11 No 12 (2025): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i12.13411

Abstract

Goroho bananas (Musa acuminata L.) and gedi leaves (Abelmoschus manihot L.) have potential as functional foods due to their antioxidant content and nutritional properties. However, the use of these two ingredients in the form of composite flour and the determination of the optimal formulation to produce high antioxidant activity while maintaining acceptable physicochemical characteristics are still limited. This study aims to determine the optimal formulation of gedi leaf and goroho banana composite flour based on antioxidant activity and physicochemical properties. The study used a completely randomized design (CRD) with three replicates, consisting of five treatments, namely single gedi leaf flour, gedi leaf:goroho banana ratios of 75:25, 50:50, and 25:75, and single goroho banana flour. Antioxidant activity was analyzed by measuring total phenolic compound (TPC) content and DPPH free radical scavenging ability, while physicochemical characteristics included moisture, ash, fat, protein, carbohydrate, and crude fiber content. The results showed that increasing the proportion of gedi leaf flour significantly increased the protein, fat, ash, fiber, total phenolic content, and antioxidant activity, while increasing the proportion of goroho banana flour increased the carbohydrate content. These findings indicate a compromise between antioxidant capacity and energy contribution in composite flour formulations. Based on the balance between antioxidant activity and nutritional composition, the 50:50 and 75:25 gedi leaf:goroho banana formulations were determined to be the optimal formulations. The results of this study indicate that both formulations have the potential as functional composite flours for the development of antioxidant-rich food products
Co-Authors Gregoria S. S. Djarkasi H Sastrohamidjojo H. Sastrohamidjojo Imanuel Medy Pasanda Mercy I R Taroreh Sri Raharjo Thelma D.J. Tuju Tranggono Tranggono