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All Journal Jurnal Farmasi Udayana Teknosains: Media Informasi Sains dan Teknologi Jurnal Minfo Polgan (JMP)
Astuti, Ratih Dwi
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Library & Information Science Mathematics Medicine & Pharmacology Physics Social Sciences

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Aktivitas Penangkapan Radikal 2,2-difenil-1-pikril hidrazil Fraksi Terhidrolisis Asam Daun Duwet (Syzigium cumini L.) dan Daun Nangka (Artocarpus heterophyllus) Irianti, Tatang; Yasmin, Intan Farida; Astuti, Ratih Dwi; Purnomo, Hari
Jurnal Farmasi Udayana Vol. 12, No. 2, tahun 2023
Publisher : Departement of Pharmacy, Faculty of Mathematics and Natural Science, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JFU.2023.v12.i02.p05

Abstract

Plants contain secondary metabolites, including flavonoids, whose molecules are still bound to glycosides or are not free molecules. Hydrolysis treatment to form free molecules in this study is expected to increase antioxidant activity. The antioxidant activity test used the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenger test. The value of Inhibitory Concentration 50% (IC50) obtained will show the antioxidant activity of the acid hydrolyzed water fraction of duwet (Syzigium cumini L.) leaf and the insoluble hexane fraction of jackfruit (Artocarpus heterophyllus) leaf acid hydrolysis. The results of the hydrolysis of the water fraction of duwet leaves and the insoluble fraction of jackfruit leaf hexane were measured for their antioxidant activity by DPPH radical scavenging test using UV-Vis spectrophotometer. To identify compounds in the water fraction and insoluble hexane fraction that act as antioxidants, qualitative analysis was used TLC and determined total phenolic compounds and flavonoids. The highest antioxidant activity of duwet leaves was in the hydrolyzed water fraction for 3 hours, while in jackfruit leaves the insoluble hexane fraction was hydrolyzed for 3 hours. Thus, the hydrolysis carried out in this study was able to increase the antioxidant activity.
Uji aktivitas antioksidan ekstrak kulit umbi bawang putih (Allium sativum Linn.) pada berbagai pelarut Astuti, Ratih Dwi; Prabawati, Susy Yunita
Teknosains Vol 18 No 1 (2024): Januari-April
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v18i1.45110

Abstract

Kulit umbi bawang putih yang sering kali diabaikan, sebenarnya mengandung sejumlah nutrisi dan senyawa bioaktif yang memiliki potensi kesehatan. Penelitian ini bertujuan untuk menguji aktivitas antioksidan dari ekstrak kulit umbi bawang putih (Allium sativum Linn.) menggunakan berbagai pelarut yaitu aseton, etanol, dan metanol. Ekstrak kulit umbi bawang putih diperoleh dengan cara maserasi. Uji kelompok senyawa dilakukan secara kualitatif dengan metode fitokimia sementara uji aktivitas antioksidan pada ketiga ekstrak dilakukan menggunakan metode CERAC (Cerium (IV) ions reducing antioxidant capacity) dengan asam askorbat sebagai pembanding. Hasil uji fitokimia menunjukkan bahwa dalam ketiga ekstrak kulit umbi bawang putih terdapat senyawa metabolit sekunder dari jenis alkaloid, flavonoid, saponin, tanin, dan steroid. Ketiga ekstrak terbukti dapat mereduksi ion serium (IV) menjadi ion serium (III). Adanya kemampuan pada ketiga ekstrak untuk mereduksi ion serium (IV) menunjukkan bahwa ketiga ekstrak mempunyai aktivitas antioksidan. Berdasarkan nilai IC50 (Inhibition Concentration 50%) yang diperoleh, diketahui bahwa ekstrak aseton merupakan golongan antioksidan yang kuat, sedangkan ekstrak etanol dan metanol merupakan golongan antioksidan yang sangat kuat.
Uji Kesukaan Kue Muffin Berbahan Dasar Tepung Sorgum Suesilowati, Suesilowati; Ekawati , Rina; Astuti, Ratih Dwi; Susanti, Pradnya
Jurnal Minfo Polgan Vol. 13 No. 2 (2024): Artikel Penelitian
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/jmp.v13i2.14572

Abstract

This study aims to analyze consumer preference levels for muffins made from sorghum flour as an alternative to wheat flour. The study employs a quantitative approach using an experimental method involving 60 respondents. Data collection was conducted using a hedonic test to evaluate taste, aroma, color, texture, and appearance. The results indicate that sorghum-based muffins received a positive response, with the highest preference levels for appearance (4.3) and color (4.1), while texture received the lowest score (3.6). This study suggests that sorghum flour can be a viable alternative for healthier baked goods.
Co-Authors Ekawati , Rina HARI PURNOMO Suesilowati, Suesilowati Susanti, Pradnya Susy Yunita Prabawati Tatang Irianti Yasmin, Intan Farida