Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal CHEMISTRY PROGRESS Jurnal Ilmu dan Teknologi Pangan Journal of Asean Studies on Maritime Issues Jurnal Teknologi Pertanian (Agricultural Technology Journal) Journal of Agriculture (JoA)
Assa, Jan Rudolf
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Earth & Planetary Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
ANTIOXIDANT ACTIVITY ON SARRABBA IS BASED ON THE PROPORTION OF RED GINGER EXTRACT (ZINGIBER OFFICINALE ROSCOE) AND CINNAMON EXTRACT (CINNAMOMUM VERUM J. PRESL) Oessoe, Yoakhim Y.E.; Assa, Jan R.; Paat, Frangky Jessy; Tangkeallo, Sindy C. T.; Tooy, Dedie; Koapaha, Teltje; Tumbelaka, Selvie; Mamuaja, Christine F; Latumakulita, Luther A.
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2832

Abstract

This study aims to evaluate the antioxidant activity, total phenol, yield and evaluation of the panelists' preference level including color, taste and aroma of instant sarabba. Sarabba is processed into an instant drink to extend the shelf life of the sarabba drink and is practical.  The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of red ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C (90% : 10%) ) and D (85% :15%) with 3 repetitions. The analytical method used in this research is the Folin Chiocalteau method for the total phenol test, the DPPH (1,1-diphenyl, -2 picrylhydrazyl) method for the antioxidant activity test. The results showed that the IC50 of instant sarabba ranged from 662.13 - 886.93 ppm and total phenol ranged from 2.21 - 6.75 mgGAE/100 g sample. Treatment of the proportion of 100% red ginger extract and 0% cinnamon extract had the strongest antioxidant activity with IC50 of 662.13 ppm and total phenol with a value of 6.75 mgGAE/100 g simple
Co-Authors Dedie Tooy Dekie Rawung Dusun, Citra C. Edi Suryanto Erny Nurali Grace, Pangalila A. Haras, Moh Syafat Junedi Saragih, Junedi Korah, Alfi R. M. Luther Latumakulita Mamuaja, Christine F Maria F. Sumual Mercy Taroreh Ntau, Liean Oessoe, Yoakhim Y.E. Paat, Frangky Jessy Sakti, Dwi Selvie Tumbelaka Sianipar, Yessica Hartita Soeparyo, Masyta K. Sumual, Maria Fransisca Tangkeallo, Sindy C. T. Teltje Koapaha Tineke Langi