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Reni Yuniarti
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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Journal : Communication in Food Science and Technology

 1 
Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk Olein Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Putra, Muhammad Alparidi Pamungkas; Adiwibowo, Muhammad Triyogo; Sanjaya, Andri; Damayanti, Damayanti; Auriyani, Wika Atro; Fahni, Yunita; Yusupandi, Fauzi; Yuniarti, Reni; Safitra, Edwin Rizki
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1980

Abstract

Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively. Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively.
The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea) Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Adiwibowo, Muhammad Triyogo; Damayanti, Damayanti; Auriani, Wika Atro; Fahni, Yunita; Sanjaya, Andri; Yusupandi, Fauzi; Yuniarti, Reni; Zega, Fidel Abdiman; Ikhlas, Fikri Rahmatul
Communication in Food Science and Technology Vol. 2 No. 2 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1570

Abstract

An Indonesian plant called the butterfly pea flower (Clitoria ternatea) is being cultivated to take advantage of the antioxidant properties of its anthocyanin concentration. Several solvents must be used to acquire anthocyanins from butterfly pea flower extract during the extraction procedure. Flowers have many various anthocyanin compositions and exhibit a range of colors. These color differences are utilized in food and beverages as natural colorants. The purpose of this study is to ascertain how the anthocyanin chemicals in butterfly pea flowers respond to acidic conditions in terms of color stability. The extraction was placed over the course of 18 hours with an ethanol solvent at a 60% concentration, and it was evaporated using a rotary evaporator at a temperature of 60°C. Anthocyanin extract of Butterfly pea flower was examined to investigate how pH changes affected color. The anthocyanin extract that had been obtained was subjected to acidity tests at pH 1 to 14. Anthocyanins become more stable in an acidic or low pH environment, giving an object its red color. While this continues, greater anthocyanin pH values will cause blue color fading. When anthocyanins have a high or low pH, it significantly affects food coloring.
Co-Authors AA Sudharmawan, AA Aldillah Herlambang Amelia, Devita Andri Sanjaya Angeline Nauli Auriani, Wika Atro Auriyani, Wika Atro Ayu Pratiwi, Ayu Az-zahra, Syifa Azizah, Rifka Noor Damayanti Damayanti Daulay, Yuliana Dennis Farina Nury Desi Riana Saputri Deviany Deviany Deviany, Deviany Diana Catur Pratiwi Dyra Raihan Fauziah Early Akhalisty Inge Abigail Br Simanjuntak Faalih Pandu Wicaksono Hadi Fahni, Yunita Fauzi Yusupandi Febrina, Yane Fita Feerzet Achmad Fikrah, Faizatul Glen Bower Vebrianto Siregar Hukama, Ikhwan Ikhlas, Fikri Rahmatul Jabosar Ronggur Hamonangan Panjaitan Jayawarsa, A.A. Ketut Khaerunissa Anbar Istiadi Khofifah Anggitiya Ningrum Lisa Angraini Lisnurani, Lisnurani Listyadevi, Yuniar Luthfia Marlina, Titi Misbahudin Alhanif Muhammad Alfarizi Tazkia Muhammad Triyogo Adiwibowo Mustafa Mustafa Naldi, Roy Napitupulu, Lukas Fernando Noorsaly, Siti Rizkyna Putra, Muhammad Alparidi Pamungkas Putri Jesika Adelia Qarimah, Akhlatul Rahmadini, Gustia Rifqi Sufra Safitra, Edwin Rizki Saputri, Desi Riana Satria, Arysca Wisnu setiawan, Darma Sida Mubin, Abror Simanjuntak, Tiurmaida Gebryela Simbolon, Yusril Mahendra Sinaga, Kristomi Yahya SUHARTO Suharto Suharto Suharto Suharto Suhartono Suhartono Tambunan, Yonathan Marasi Uzlifah Janah, Dikri Vania Nur Wahdani Variyana, Yeni Wahyu Saputri, Laila Wardani Putri, Elfira Wiandini, Wandha Yazid Bindar Yuniar Luthfia Listyadevi Yunita Fahni Yusuf, Reggina Aulia Yusupandi, Fauzi Zaezarini, Nabhila Zega, Fidel Abdiman Zhofiroh, Nawrah Meisyah Muthi'ah