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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi Mikro Indonesia Jurnal Teknologi Pertanian agriTECH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Biofoodtech : Journal of Bioenergy and Food Technology Journal of Fisheries & Marine

Siti Ari Budhiyanti

Department Of Fisheries, Faculty Of Agriculture, Universitas Gadjah Mada

Author-ID : 782507

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Environmental Science Health Professions Immunology & microbiology

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Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum Amir Husni; Dewi Ariani; Siti Ari Budhiyanti
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Instant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this research was to produce a formula of the seaweed instant drink which has a high antioxidant activity and is preferred by consumers. The formula that was used in this research waere ethanolic extract of S. polycystum, sugar and ginger. The compostion of formula including control (0:3:1), formula 1 (0.1:2.9:1), formula 2 (0.2:2.8:1), formula 3 (0.3:2.7:1), formula 4 (0.4:2.6:1), formula 5 (0.5: 2.5:1), and formula 6 (0.6:2.4:1). The result showed that the instant drink contained the value of antioxidant activity by 25.70-65.41%, total fenol of 27.74-100.36 mg GAE/gram, water levels of 0.44-1.99%, ash levels of 0.06-11.54% and the value of hedonic color 2,4-3,2(don’t like – like); hedonic flavor 1.29-3.66 (very don’t like – like); and hedonic taste 1.32-3.59 (very don’t like – like).ABSTRAKMinuman instan ekstrak Sargassum polycystum rasa jahe merupakan produk olahan rumput laut dalam bentuk serbuk yang sebelumnya telah mengalami proses pengeringan, ekstraksi, kokristalisasi dan pengayakan menjadi serbuk. Tujuan penelitian ini ialah menghasilkan formula minuman instan rumput laut yang mempunyai aktivitas antioksidan dan disukai konsumen. Formula yang digunakan pada penelitian ini terdiri dari ekstrak etanolik S. polycystum, gula dan jahe dengan komposisi kontrol (0:3:1), formula 1 (0,1:2,9:1), formula 2 (0,2:2,8:1), formula 3 (0,3:2,7:1), formula 4 (0,4:2,6:1), formula 5 (0,5:2,5:1), dan formula 6 (0,6:2,4:1). Hasil penelitian menunjukkan bahwa minuman instan mempunyai nilai aktivitas antioksidan 25,7-65,41%, total fenol 27,74-100,36 mg GAE/gram, total gula 76,13-87,18%, kadar air 0,44-1,99%, kadar abu 0,06-11,54% dan nilai hedonis warna 2,4-3,2 (tidak suka – suka); aroma 1,29-3,66 (sangat tidak suka – suka); dan rasa 1,32-3,59 (sangat tidak suka – suka).

Aktivitas Antioksidan Ekstrak Rumput Laut Cokelat (Sargassum polycystum) Kun Cahyaningrum; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to determine antioxidant activity of polyphenol and phlorotannin extracts from brown algae Sargassum polycystum. Polyphenol was extracted with ethanol 96% then tested total phenolic content, while phlorotannin was extracted with methanol, chloroform, aquabidest, and ethyl acetate then tested total phlorotannin content. After crude polyphenol and crude phlorotannin extracts were obtained, the studied compounds were extracted using column chromatography. The extracts were then analyzed with HPLC (High Performance Liquid Chromatograpys). Antioxidant activity was analyzed by radical scavenging activity (RSA) and ferrous ion chelating ability (FIC) for four samples, crude polyphenol, crude phlorotannin, polyphenol, and phlorotannin. The result of total phenolic content was 1.18±0.67 mg GAE/g dry sample and total phlorotannin content was 0.61±0.27 mg PGE/g dry sample. Based on RSA and FIC analysis, phlorotannin (IC50 1.12±0.02 mg/mL and 1.34±0.01 mg/mL) showed the highest activity followed by crude phlorotannin (IC50 1.20±0.01 mg/mL and 1.47±0.10 mg/mL), polyphenol (IC50 1.23±0.01 and 1.55±0.02 mg/mL), and crude polyphenol (IC50 1.27±0.01 mg/mL and 1.63±0.02 mg/mL). The results of chromatographic analysis showed that S. polycystum extract contains phenolic compounds similar to the phloroglucinol.ABSTRAKPenelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak polifenol dan florotanin dari rumput laut cokelat Sargassum polycystum. Polifenol diekstrak menggunakan pelarut etanol 96% kemudian diuji kandungan total fenolik, sedangkan florotanin diekstrak dengan menggunakan pelarut metanol, kloroform, akuades, dan etil asetat kemudian diuji kandungan total florotanin. Setelah memperoleh ekstrak polifenol dan florotanin, kedua senyawa tersebut dipurifikasi dengan kromatografi kolom. Hasil kromatografi kolom dianalisis menggunakan HPLC (High Performance Liquid Chromatography). Uji aktivitas antioksidan dilakukan dengan metode radical scavenging activity (RSA) dan ferrous ion chelating ability (FIC) terhadap empat sampel, yaitu ekstrak polifenol, ekstrak florotanin, polifenol, dan florotanin. Kandungan total fenolik yang diperoleh adalah 1,18±0,67 mg GAE/g ekstrak kering, sedangkan kandungan total florotanin diperoleh 0,61±0,27 mg PGE/g ekstrak kering. Berdasarkan uji RSA dan FIC, florotanin (IC50 1,12±0,02 mg/ mL dan 1,34±0,01 mg/mL) memiliki aktivitas tertinggi diikuti ekstrak florotanin (IC50 1,20±0,01 mg/mL dan 1,47±0,10 mg/mL), polifenol (IC50 1,23±0,01 dan 1,55±0,02 mg/mL), dan ekstrak polifenol (IC50 1,27±0,01 mg/mL dan 1,63±0,02 mg/mL). Hasil analisis kromatografi menunjukkan ekstrak S. polycystum mengandung senyawa fenolik relatif seperti senyawa floroglusinol.

Aktivitas Antioksidan Bubuk Sargassum hystrix Selama Penyimpanan pada Suhu Berbeda Pingkan Mayestika Afgatiani; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to determine the effect of storage temperature on the antioxidant activity of Sargassum hystrix. Samples were collected from Sepanjang Beach Gunung Kidul, Yogyakarta, and dried, pulverized, and then stored for two months at room temperature (17-33 °C), refrigerator (4 °C) and freezer (-18°C). Furthermore, the samples were tested every two weeks to determine their water content, total phenol, DPPH, and FIC. Also, Gas Chromatography-Mass Spectrometry (GC-MS) analysis was performed for two months before and after storage. The results showed that the water content increased after treatments, along with storage time which ranges from 8.55 to 14.27 %. Total phenol before storage was 175.73 mg GAE/g extract, and freezing has the highest total phenol levels after storage which was 22.07 mg GAE/g extract. Also, DPPH testing showed S. hystrix has anIC50 value of 0.45 mg/mL, and refrigeration has the lowest IC50 value of 3.18 mg/mL. FIC test showed IC50 value of 1.44 mg/mL, and freezing has the lowest FIC IC50 value of 15.36 mg/mL. In addition, GC-MS sample analysis before storage detected 8 compounds with antioxidant activity of 86.96 %. After two months, they were detected at room temperature, refrigerator, and freezing which are 4, 3, and 8 compounds respectively.

Antioxidant Activity and Consumer Preference of Brown Algae Sargassum hystrix Juice as a Functional Drink Punky Kusuma Damayanti; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sargassum hystrix juice is a functional beverage made from S. hystrix through the immersion process, crushing, filtering, and pasteurization. Therefore, this study aims to determine the effect of S. hystrix concentration on antioxidant activity, level of consumer acceptance, and chemical composition of the juice. The fresh S. hystrix used were washed, immersed for three days, and blended at a concentration of 10, 20, 30, 40, and 50%, respectively. Meanwhile, the qualities of juice that were observed include yield, antioxidant activity, total phenol, water, ash, protein, and fiber content, formol number, total sugar, total plate count, and sensory analysis. The results showed that the S. hystrix juice had a value of yield 43.00-85.67%, pH 7.5, antioxidant activity 20.50-44.57%, total phenolic 32.78-293.11 mg GAE/g, water 93.03-95.39%, ash 0.36-6.34%, protein 0.88-4.96%, crude fiber 0.41-5.04%, formol number 15-21.67 mL N NaOH/100 mL, total sugar 3.10-4.61%, total plate count 2.3x103-4.3x103CFU/mL, sensory of color 1.83-2.95, flavor 2.49-3.29, and taste 2.29-3.50.

Co-Authors . Suadi Alim Isnansetyo Almira Islamei Pratiwi Alvika Hayyu Chandra Permana, Alvika Hayyu Chandra Amir Husni Anastasya Khalif Wiyani Antarif Kusuma Brata Aprianti Natia Sary Atika Anif Prameswari Bambang Retno Aji Bayu Kumayanjati Bianda Aulia Dewi Ariani Erista Adisetya Ervika Rahayu Novita Herwati I Gede Suweda Anggana Putera Indun Dewi Puspita Iqlimah Rahmadina Duwila Khusnul Alfionita Khusnul Alfionita Kun Cahyaningrum Laras Rianingsih Latif Sahubawa Latif Sahubawa Meida Rositasari Nurfitri Ekantari Nurfitri Ekantari Nurfitri Ekantari Pebriyanti, Puspa Pingkan Mayestika Afgatiani Prihati Sih Nugraheni, Prihati Sih Punky Kusuma Damayanti Puspita, Indun Dewi Rahadyana Muslichah Ruth Y. Situmorang Sheila Rosmala Putri Suadi Suadi Tira Aristasari Toto Sudargo Yusuf Kalingga Murda

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