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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Kimia Unand
Yefrida
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Environmental Science Materials Science & Nanotechnology

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Penentuan Kandungan Antioksidan dan Fenolik Total dari Infusa Daun Tanaman Famili Myrtaceae Secara Spektrofotometri Yefrida; Hayatul Isra; Refilda
Jurnal Kimia Unand Vol. 11 No. 1 (2022): May 2022
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.11.1.6-11.2022

Abstract

Myrtaceae family plants are widely distributed in the tropics. The leaves of this plant have been widely used by the community as a traditional medicine. This study aims to determine the total antioxidant and total phenolic content of the infusion of five types of leaves of the Myrtaceae family, namely bay leaves (Syzygium polyanthum), jambak leaves (Syzygium malaccense), guava leaves (Psidium guajava), water guava leaves (Syzygium aqueum). and duwet leaves (Syzygium cumini). Total antioxidant content was determined using the MPM method and total phenolic content using the Folin Ciocalteau method. The highest total antioxidant content was found in jambak leaf infusion of 122.73 ± 3.10 mg AA/g DW, while the highest total phenolic content was found in guava leaf infusion of 58.84 ± 1.86 mg GAE/g DW.
Flavonoid, Phenolic and Antioxidant Content in Several Parts of the Artemisia Plant Yefrida; Yola Tsurayya Putri; Refilda
Jurnal Kimia Unand Vol. 14 No. 1 (2025): May 2025
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.14.1.24-28.2025

Abstract

Free radicals can cause damage to cells in the body. This can be prevented or treated by using substances that are antioxidants. Artemisia plants (Asteraceae family) are one of the potential sources of natural antioxidants. This study was conducted to determine the content and correlation of flavonoids, phenolics and antioxidant activity of leaves, stems and roots of four types of Artemisia genus plants. The method used for the determination of total flavonoid content was the AlCl3 method and the Folin-Ciocalteau method for the determination of total phenolic content. Antioxidant activity was determined by DPPH methods. Based on this study, with the exception of Artemisia vulgaris plants, the antioxidant activity was determined by DPPH and MPM methods., which had the highest quantity in the roots, the leaves contained the highest levels of flavonoids and total phenolics relative to other sections. The data obtained were further tested with ANOVA which showed a significant difference between flavonoid content, phenolic content, and antioxidant activity with plant type and plant part.
Physicochemical Analysis of Strawberries Coated with Potato Peel Starch Edible Coating with Sungkai Extract Ardiani, Ajeng Putri; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.635

Abstract

Strawberries are a fruit widely consumed globally, but they have a short shelf life. Consequently, maintaining and storing strawberries is quite challenging. Fruit preservation using edible coatings has gained significant attention due to their cost-effectiveness and ease of preparation. In this study, we compared an edible coating made from potato peel starch to pure starch (Merck), using a mix that included 4% starch, 50% extract from sungkai leaves, and 34% glycerol based on the total starch. An edible coating formulation was applied to strawberries, and physicochemical analysis was carried out on days 0, 2, 4, and 6. The results showed that strawberries coated with edible coating showed more optimal results than strawberries without edible coating on day 4. Strawberries with an edible coating of potato peel starch with the addition of extract from sungkai leaves had the best results: a weight loss of 82.15%, total soluble solids of 9.67 brix, total titratable acid of 1.18%, total antioxidants of 149.3 mg AAE/gFW, and total phenolics of 206,56 mg AAE/Gfw. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Extraction and Characterization of Pectin from Kepok Banana Peel and Its Application as a Base Material for Edible Coating on Strawberries Elinda Fithriana; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.654

Abstract

Strawberries are fruits rich in nutrients and bioactive compounds, but have a short shelf life due to their high respiration rate. The use of edible coatings from natural ingredients such as pectin can help extend the shelf life and maintain the quality of strawberries. This study aims to extract pectin from banana peels, characterize the pectin obtained, and apply it as a base material for edible coating for strawberries. The edible coating solution was made from kepok banana peel pectin (1%), carboxymethyl cellulose (1%), and glycerol (1%). The results of the extraction of banana peel pectin obtained an equivalent weight value of 695.76 mg, degree of esterification 71.71%, methoxyl content 7.98%, pH 2.99, antioxidant capacity 19.845 mgAA/gFW, FTIR results identify the main functional groups of pectin (C-H, O-H, and C-O-C), XRD Shows the amorphous structure of pectin. Edible coating of kepok banana peel pectin exhibits a bright colour with a tendency towards green and blue. Strawberries coated with an edible film derived from kepok banana peel pectin were monitored over a 6-day period (days 0 to 6) at room temperature (25°C). The coating effectively delayed visible decay until day 4, with cumulative weight loss reaching 33.33% by day 6. Contribution to Sustainable Development Goals (SDGs):SDG 6: Good Health and Well-beingSDG 11: Industry, Innovation, and InfrastructureSDG 13: Responsible Consumption and ProductionSDG 15: Climate Action
Edible Coating Formulated from Cocoa Pod Husk Pectin and Sungkai Leaf Extract to Extend Tomato Shelf Life Humaira, H; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.707

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric fruit that continues to ripen after harvest, leading to rapid spoilage and a short shelf life. This study investigated the use of cocoa pod husk pectin (Theobroma cacao L.) extracted via acid hydrolysis as a base material for edible coating, characterized by Fourier Transform Infrared (FTIR) spectroscopy. Various formulations were developed by combining cocoa pectin with sungkai leaf extract (Peronema canescens Jack) and compared to standard pectin (K, PC1–PC6). Physicochemical properties of tomatoes were analyzed over 15 days of storage (days 0, 3, 6, 9, 12, and 15), focusing on weight loss, decay rate, total soluble solids, titratable acidity, total antioxidant content, and total phenolic content. FTIR confirmed similar functional groups between cocoa pectin and standard pectin. Among the formulations, PC2 (pectin + aqueous sungkai extract) showed the best performance with 8.10% weight loss, 8.89% decay rate, 2.50° Brix, 0.36% titratable acidity, 0.65 mg AA/g FW antioxidant content, and 4.90 mg GAE/g FW phenolic content after 15 days at room temperature. Overall, cocoa pectin combined with sungkai leaf extract effectively maintained tomato quality and extended shelf life. Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and ProductionSDG 2: Zero Hunger
Penentuan kandungan antioksidan dan fenolik total dari 5 spesies tumbuhan Famili Myrtaceae Yefrida; Isra, Hayatul; Refilda
Jurnal Kimia Unand Vol. 12 No. 1 (2023): May 2023
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.12.1.26-31.2023

Abstract

Plants that come from the Myrtaceae family are plants that are found in the tropics. These plants are widely used by the community as spices or medicinal ingredients. The research conducted aims to determine the antioxidant content and total phenolic content of 5 types of leaves of this plant. The total antioxidant content was determined using the MPM (Modified Phenanthroline Method) method while the total phenolic content was determined using the Folin-Ciocalteau method. Based on the research that has been done, it is found that the largest antioxidant content is found in the leaves of the Syzigium malaccence) plant 122.73 ± 3.10 mg AA/g DW while the largest total phenolic content is found in the leaves of the plant (Psidium guajava) 58.84 ± 1.86 mg GAE/g DW.
Determination of Flavonoids, Phenolic and Total Antioxidant Content from the Leaves, Stems and Roots of Betel Plants Yefrida; Harsita, Wanda Dwi; Refilda
Jurnal Kimia Unand Vol. 14 No. 2 (2025): November 2025
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.14.2.25-31.2025

Abstract

Betel (Piper betle L.) is one of the medicinal plants widely used in traditional medicine for its therapeutic properties. This study aimed to determine the levels of total flavonoids, phenolics, and antioxidants in the leaves, stems, and roots of four betel species, namely, Piper betle L., Piper ornatum N.E. Br., Peperomia pellucida (L.) Kunth, and Piper aduncum L. The Total Flavonoid Content (TFC) was measured using the aluminum chloride (AlCl₃) colorimetric method, while Total Phenolic Content (TPC) was determined using the Folin–Ciocalteu method. The antioxidant capacity was assessed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results showed that the highest TFC was found in Peperomia pellucida (L.) Kunth leaves (79.27 ± 1.37 mg QE/g DW), whereas the highest TPC was observed in Piper betle L. stems (23.97 ± 0.04 mg GAE/g DW). The strongest antioxidant capacity was also observed in Peperomia pellucida (L.) Kunth leaves (23.93 ± 0.36 mg AAE/g DW). Correlation analysis revealed a very strong relationship between TFC and antioxidant capacity in leaves (r = 0.9892) and a strong correlation between TPC and antioxidant capacity in roots (r = 0.9745). These findings suggest that the antioxidant potential of betel species is closely related to their secondary metabolite composition, particularly flavonoids and phenolic compounds.
Co-Authors Ardiani, Ajeng Putri Elinda Fithriana Harsita, Wanda Dwi Hayatul Isra Humaira, H Isra, Hayatul Refilda Yola Tsurayya Putri