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All Journal Jurnal Serambi Engineering Journal of Applied Technology
Hisbullah Hisbullah
Universitas Syiah Kuala
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Engineering Environmental Science

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Utilizing the Bioactivity of Nutmeg Leaf Oil to Raise the Natural Antioxidant Content of Cooking Oil Azwar Azwar; Syaubari Syaubari; Ahmad Khairi Abdul; Aswin Siswanto; Revanza Bariqzi; Jakfar Jakfar; Farid Mulana; Hisbullah Hisbullah
Jurnal Serambi Engineering Vol 7, No 4 (2022): Oktober 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i4.5009

Abstract

Nutmeg oil, also known as essential oil, is an oil extracted from the seeds or leaves of nutmeg through a distillation process. Nutmeg oil has several advantages, including as an antibacterial ingredient, an additive in the perfume industry, and as a raw material for medicines in the pharmaceutical industry. In this study, the essential oil from nutmeg leaves was produced using the steam-water distillation method, where the nutmeg leaves were dried before the steam-water distillation process was carried out. As a fixed variable, 150 g of bulk cooking oil and 150 g of bimoli cooking oil were used, while as a variable, steam-water distillation temperature was used with temperature variations of 105 oC, 115 oC, and 125 oC. Samples of 1 mL, 2 mL, 3 mL, and 4 mL of nutmeg leaf oil were mixed with bulk cooking oil to compare the free fatty acid oxidation ability and peroxide value after 1 day, 3 days, 5 days, and 7 days. Analysis of the compound content of nutmeg leaf oil, free fatty acids, peroxide number, and antioxidant activity was carried out using GC-MS and 0.004% DPPH. The production of nutmeg leaf oil was obtained as much as 91 ml by steam distillation at a maximum temperature of 125 oC. Using a DPPH of 0.004 percent and a quantitative measure of IC50, the optimal antioxidant activity at 125 oC was found to be 2.03 percent. A comparison of free fatty acid numbers and peroxide values found in this study revealed that pure bimoli cooking oil had the lowest free fatty acid and peroxide values.
Antioxidant Activity of Aceh Curry Leaves (Murraya Koenigii) Extracted Using Various Solvents Desy Anggriani; Lisa Azila; Cut Meurah Rosnelly; Hisbullah Hisbullah; Syaubari Syaubari; Teuku Mukhriza
Journal of Applied Technology Vol 10, No 1 (2023)
Publisher : Journal of Applied Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.098 KB)

Abstract

Free radicals are molecules that are highly reactive and contain unpaired electrons. These molecules are harmful to healthy cells. Antioxidants have the ability to neutralise free radicals by donating one of their electrons to the molecules that make up free radicals. This prevents free radicals from wreaking havoc on healthy cells. Curry leaf, also known as Murraya Koenigii, is a member of the Rutaceae family and is a spice that is commonly used. By gauging the degree to which various solvents and ratios are able to extract antioxidants from curry leaves, the objective of this study is to find the optimal solvent and combination for doing so. A Soxhlet and a solvent mixture consisting of hexane, chloroform, and ethanol in a ratio of 1:10 were used to extract the anti-oxidant components of curry leaves. With a yield percentage of 30.53 percent, the ethanol solvent proved to be the most efficient of the three in terms of extracting antioxidants from the sample. Not only did extracts of curry leaves obtained from the ethanol solvent have the best yield (when compared to extracts derived from other solvents), but they also have the highest levels of inhibition (54.42%) and antioxidant activity (40.667 ppm) when it comes to catching free radicals.
Antioxidant Activity of Aceh Curry Leaves (Murraya Koenigii) Extracted Using Various Solvents Desy Anggriani; Lisa Azila; Cut Meurah Rosnelly; Hisbullah Hisbullah; Syaubari Syaubari; Teuku Mukhriza
Journal of Applied Technology Vol 10, No 1 (2023)
Publisher : Journal of Applied Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Free radicals are molecules that are highly reactive and contain unpaired electrons. These molecules are harmful to healthy cells. Antioxidants have the ability to neutralise free radicals by donating one of their electrons to the molecules that make up free radicals. This prevents free radicals from wreaking havoc on healthy cells. Curry leaf, also known as Murraya Koenigii, is a member of the Rutaceae family and is a spice that is commonly used. By gauging the degree to which various solvents and ratios are able to extract antioxidants from curry leaves, the objective of this study is to find the optimal solvent and combination for doing so. A Soxhlet and a solvent mixture consisting of hexane, chloroform, and ethanol in a ratio of 1:10 were used to extract the anti-oxidant components of curry leaves. With a yield percentage of 30.53 percent, the ethanol solvent proved to be the most efficient of the three in terms of extracting antioxidants from the sample. Not only did extracts of curry leaves obtained from the ethanol solvent have the best yield (when compared to extracts derived from other solvents), but they also have the highest levels of inhibition (54.42%) and antioxidant activity (40.667 ppm) when it comes to catching free radicals.
Co-Authors Ahmad Khairi Abdul Aswin Siswanto Azwar Azwar Cut Meurah Rosnelly Desy Anggriani Farid Mulana Jakfar Jakfar Lisa Azila Revanza Bariqzi Syaubari Syaubari Syaubari Syaubari Teuku Mukhriza