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K H Timotius
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Antioxidant Activity and Total Phenolic Content of Red Sea Weed (Gracilaria verrucosa L.) Lydia Ninan Lestario; Stefanli Sugiarto; K H Timotius
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this study were to compare the antioxidant activity and the total phenolic content of red sea weed (Gracilaria verrucosa L.) from extract of methanol, ethanol, acetone, chloroform and hexane; and the correlation between total phenolic content and the antioxidant activity of each extract; then to determine the chlorophyll a, chlorophyll b, and carotene content of each extract and their correlation with the free radical scavenging activity as well. The antioxidant activity were measured by free radical scavenging method with DPPH and by reducing power method with K4Fe(CN)6 as standard, whereas the total phenolic content was measured by Folin Ciocalteu method with gallic acid as standard. Chlorophyll a, chlorophyll b, and carotene were determined by spectrophotometric method based on Lambert-Beer law. The data of antioxidant activity and total phenolic content were statistically analyzed by Randomized Completely Block Design (RCBD) with five kinds of solvents as treatments and five replications. Honestly Significant Difference Test (HSDT) was used to compare the difference of treatments; whereas the chlorophyll a, chlorophyll b, and carotene content were not statistically analyzed since they were only supplement data. The results showed that the highest of the antioxidant activity by free radical scavenging method was found in acetone extract : 43.43% (BHT: 84.15%); whereas by reducing power method was found in chloroform extract : 0.1756 meq K4Fe(CN)6/g extract (BHT : 6.1767 meq K4Fe(CN)6/g extract); and the highest of the total phenolic content was also found in acetone extract : 45.29 mg /g extract. There were close correlation between phenolic content and antioxidant activity both by free radical scavenging method and by reducing power method with r (coefficient correlation) respectivelly 0.89 and 0.91.Chlorophyll a and carotene had also close correlation with the free radical scaveging activity, but not for chlorophyll b.Key words : antioxidant activity, free radical scavenging activity, reducing power, phenolic content, chlorophyll, carotene
Production of Angkak Pigments by (Monascus K H Timotius
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Monascus is one of the important molds for producing food colorants. Monascus produces non polar, semi polar, as well as polar food colorants and brown, red or yellow poliketide pigments. The production is usually done under solid state system, but various submerged system have been develop. Immobilized system showed prospective results. The pigments production is influenced by the availability of carbon and nitrogen sources, humidity, temperature, pH, and aeration. Poliketide pigments are used as food colorant in animal products, beverages, yoghurt, nata de coco, and daily home cooking practices. The stability of the pigments is influenced by temperature (various heating treatments), pH (acidity), oxygen, water activity, and light. Beside pigments, Monascus also produces various non-pigment metabolites, such as citrinin (a nephrotoxic agent), lavostatin (a hypocholesteremic agent), a monascidin (an antibacterial agent). Key word : Angkak, Monascus purpureus, natural pigment, polikatide pigment
Astaxanthin Production by the Red Yeast (Phaffia rhodozyma), Grown on Yeast Extract Addes Coconut Water K H Timotius; Ana W Purnomo; V I Meitiniarti
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This experiment was conducted to evaluated the effect of yeast extract addition in fresh green coconut water medium during the batch growth and astaxanthin production of Phaffia rhodozyma MUCL 31142. The addition of yeast extract (0,025% and 0,075%) could increase the cell growth (37,12 g/l and 49,18 g/l), growth rate (0,061/hour and 0,074/hour), total production of astaxanthin (4,871 mg/l and 9,442 mg/l), specific concentration of astaxanthin (118,99 µg/g biomass), production rate of astaxanthin (0,042/hour and 0,088/hour), astaxanthin yield (0,236 mg/g glucose and 0,342 mg/g glucose, and glocose consumption (19,84 g/l and 26,95 g/l). Key Word : Astaxanthin, Phaffia rhodozyma, coconut water.
Oil Composition of Mengkudu (Morinda Citrofolia L) Seeds K H Timotius
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Mengkudu (Morinda citrifolia L.) seeds were macerated or Soxhlet-extracted with various extractants (MeOH, EtAc, Chl : MeOH (2:1, v/v), hexane, and petroleum ether). Fatty acid profile was determined by using GC-MS.The amount of total lipid was varied from 4 - 8 % (w/w) of seed weight depends on the extraction method and the polarity of extractant. The obtained major fatty acids were linoleic acid ( 55-63 % of the total fatty acid methyl esters) followed by oleic acid, palmitic acid, and stearic acid. Chromatography on a silica column with solvent of increasing polarity yielded 85 % neutral lipids, 10 % glycolipids, and 5 % phospholipids. Key words: Oil composition, mengkudu, Morinda citrifolia L., oil seed of noni.
Co-Authors Ana W Purnomo Lydia Ninan Lestario Stefanli Sugiarto Vincentia Irene Meitiniarti