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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Parapemikir Jurnal Ilmiah Farmasi
Maesarah, Ifani
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Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Physics

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FORMULASI SEDIAAN NUTRASETIKAL POWDER DRINK KULIT BAWANG MERAH BREBES (Allium cepa L. var. aggregatum) Febriani, Alik Kandhita; Balfas, Rifqi Ferry; Purwanti, Yunika; Maesarah, Ifani
Parapemikir : Jurnal Ilmiah Farmasi Vol 13, No 3 (2024): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v13i3.7861

Abstract

Indonesia, known for its rich biodiversity, boasts many medicinal plants with significant development potential. One such plant is shallots (Allium cepa L.), a valuable vegetable commodity that plays an important role in society due to its economic and nutritional value. Shallots are rich in various secondary metabolites, including flavonoids, tannins, saponins, essential oils, kaempferol, flavonglycosides, phloroglucin, dihydroaliin, cycloaliin, metiallin, quercetin, and polyphenols, with sulfur also present in the tubers. This research aims to formulate shallot skin into a nutraceutical powder drink. Using experimental laboratory methods, we formulated the shallot skin powder drink and conducted physical tests on the preparation. The results indicated that while the formulations met the criteria for ash content, pH, dissolution time, flow time, and compressibility, not all formulas satisfied the requirements. Specifically, the shallot skin powder drink did not meet the standards for water content and angle of repose.
Aktivitas antioksidan produk nutrasetikal powder drink dari sari kulit bawang merah brebes (Allium cepa L. var. aggregatum): Antioxidant activity of nutraceutical powder drink products from brebes red onion peel juice (Allium cepa L. var. aggregatum) Febriani, Alik Kandhita; Purwanti, Yunika; Balfas, Rifqi Ferry; Maesarah, Ifani
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5801

Abstract

Red onion peel (Allium cepa L. var. aggregatum) is waste from red onion processing products whose utilization has not been maximized. It is known that red onion peel contains bioactive compounds such as flavonoids, anthocyanins and phenolic acids, which have antioxidant potential. Even onion peels have higher antioxidant activity than the bulb. The aim of this research is to make powder drink from Brebes red onion peels with a red onion peel concentration of 20% (SKB20), 40% (SKB40) and 60% (SKB60). Apart from that, this research also aims to evaluate the antioxidant activity of powder drink compared to onion peel juice. Red onion peel extraction uses a filtering process with water. This powder drink was made using the foam mate drying method. The antioxidant activity was measured using the DPPH method. In phytochemical testing, red onion peel contains flavonoids, saponins, terpenoids and polyphenols. The antioxidant activity test results for the red onion peel juice, powder drink with SKB20, SKB40, SKB60 formulas were 151,70 ± 0,10 ppm, 726,77 ± 0,22 ppm, 647,14 ± 0,25 ppm, 192,3 ± 0,25 ppm respectively. The highest IC50 value was SKB60 formula, which is an active antioxidant in the weak antioxidant category. At concentrations of 20% (SKB20) and 40% (SKB40), the IC50 showed non-active antioxidants. These results showed that red onion peel made into powder drink decreases antioxidant activity compared to the antioxidant activity of onion peel juice (151,7 ppm).
Co-Authors Alik Kandhita Febriani Balfas, Rifqi Ferry Yunika Purwanti