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All Journal JURNAL SAINS PERTANIAN EQUATOR agriTECH E-Dimas: Jurnal Pengabdian kepada Masyarakat Indonesian Food and Nutrition Progress Poltekita : Jurnal Ilmu Kesehatan FoodTech: Jurnal Teknologi Pangan
Yohana Sutiknyawati Kusuma Dewi
Department Of Food Science And Technology, Tanjungpura University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Aktivitas Antioksidasi Ekstrak Fenol Umbi Sarang Semut (HYDNOPHYTUM SP.) Pada berbagai Suhu Penyeduhan Yohana S.K. Dewi; Dominika Dominika
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6330.664 KB) | DOI: 10.22146/agritech.9867

Abstract

Antioxidant activity of Sarang Semut tubers (Hydnophytum sp.) extracts toward stepping treatments was investigated. Powder of sarang semut tubers was diluted in 200 ml of distilled water then its being subjected to stepping treatment of three different treatments: cooked at 60, 80 and 100 °C for 2, 4 and 6 minutes. Effect of stepping treatment of Sarang Semut tuber juices on the antioxidant activity and the total phenol contents was investigated. Antioxidant activity of Sarang Semut tuber juices was estimated according to DPPH methods. The total phenol content in the tuber juices was measured with Folin-Ciocalteu reagent using gallic acid as a standard. The results showed that stepping treatment did not affect antioxidant activity of Sarang Semut tuber juices. Stepping treatment of Sarang Semut tuber juices at 100 °C exhibited the highest total phenol contents.ABSTRAKAktivitas antioksidasi ekstrak umbi sarang semut (Hydnophytum sp.) telah diteliti pada berbagai suhu penyeduhan. Serbuk umbi sarang semut (2,5g) diseduh dalam akuades yang telah dipanaskan pada suhu 60,8 dan 100 °C selama 2,4, dan 6 menit. Pengaruh perlakuan penyeduhan terhadap serbuk sarang semut diuji aktivitas antioksidasi dan kand- ungan total fenol. Pengujian aktivitas antioksidasi dengan metode DPPH dan kandungan total fenol dengan metode Folin Ciocalteou dengan standar asam galat. Hasil penelitian menunjukkan perlakuan penyeduhan tidak mempengar- uhi aktivitas antioksidasi serbuk sarang semut. Suhu penyeduhan 100 °C menghasilkan kandungan total fenol umbi sarng semut tertinggi.
Aktivitas Antioksidan Ekstrak Aloe vera sebagai Penangkal Radikal Dewi Y.S.K.; Tranggono Tranggono; Sri Raharjo; Pudji Hastuti
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1607.168 KB) | DOI: 10.22146/agritech.13346

Abstract

Antiradical activity of Aloe vera extracts was studied in vitro systems. Cloudy and Clarified of Aloe vera extracts exhibited marked activity on inhibition of linoleic acid peroxidation. At a concentration of 0,15 mg, Cloudy extracts exhibited higher antioxidant activity (60,16 %) than Cloudy extracts (53,30 %). Moreover, the antioxidant activity of Clarified extracts was increased affected by the concentation in the system. Increasing the concentration of Cloudy extracts up to 0,60 mg in the system did nor alter of antoxidant activity (P 50,05). Increasing' of the concentration of activated carbon (0,00 to 0,50 % and 1,00 to 2,00 %) used for clarification of Aloe vera was produced significanly decrease in scavenging 1,1-dipheny1-2- pictylhydrazyl (DPPH) free radical activity. Scavenging of free radical activity of Cloudy extracts was not affected by the concentration of extract in the system. Increasing the concentration of Clarifed Aloe vera extracts from 2,50 mg to 5,0 mg. in liposome systems was produced significantly higher of inhibitory malondyaldehyde formation than the concentration of 0,50 mg and 1,25 mg (P :50,05). Base of these results, termination of free radical reactions in Cloudy and Clarified of Aloe vera extracts is responsible for the antioxidant activity of Aloe vera extracts.
Co-Authors - Riyanto Candra Wasis Agun Dominika Dominika Dwi Raharjo Dzul Fadly Ester Apriani UT Eva Mayasari Oke Anandika Lestari Pudji Hastuti Puji Hastuti sari wahyuni fitri Sri Raharjo Sri Raharjo Tranggono Tranggono Tranggono Tranggono Tri Rahayuni