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All Journal Jurnal AGROTEKNOLOGI Indonesian Food and Nutrition Progress
Windrayani, Emi
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Agriculture, Biological Sciences & Forestry

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Antioxidant Compound of Curcuma mangga Val. with Variation in Rhizome Parts and Soil Types Nuurachmawati, Uningtya; Pujimulyani, Dwiyati; Tamaroh, Siti; Windrayani, Emi
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.91257

Abstract

The scientific name of Curcuma mangga Val. (CM), that is commonly known as temu mangga, contains polyphenols, categorized as antioxidant compounds. These antioxidant compounds can neutralize free radicals. The study aims to determine the influence of rhizome parts and soil types on the antioxidant properties of CM. The research stages include sorting, peeling, washing, blanching, drying, and compositional analysis (antioxidant activity, total phenolic, flavonoid, and tannin). The study utilized a Completely Randomized Design (CRD) with rhizome parts (main, 1st tiller, and 2nd tiller) and soil types (clay, lime, and sand) as variables. Both rhizome part and soil type have significant effects on the antioxidant activity and antioxidant compounds of CM. The chosen CM, specifically the main rhizome with clay soil type, exhibits an antioxidant activity of 82.50% RSA, total phenolic of 647.50 mg GAE/100 g db, flavonoids of 620.2 mg QE/100 g db (dry basis), and tannins of 167.07 mg CE/100 g db.
Peningkatan Daya Imun dengan Pemberian Temu Mangga (Curcuma mangga Val.) pada Tikus Wistar Jantan: Immune System Increasing Through Orally Temu Mangga (Curcuma mangga Val.) Intake on Male Wistar Rats Pujimulyani, Dwiyati; Yulianto, Wisnu Adi; Windrayani, Emi; Windrayahya, Sulkhan
JURNAL AGROTEKNOLOGI Vol. 19 No. 1 (2025)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v19i1.52340

Abstract

Temu mangga (Curcuma mangga Val.) can enhance immune function due to its active compounds. The purpose of this study was to determine the antioxidants level and total phenol content of blanch-treated Curcuma mangga powder, then evaluate immunological enhancement through orally Curcuma mangga Val. intake on Wistar male rats (in-vivo). Temu mangga rhizomes were peeled, washed, and subjected to steam blanching for varying times (0, 2.5, 5, 7.5, and 10 minutes). Blanch-treated temu mangga was dried using a cabinet dryer, ground, and sieved to obtain powder. Analysis of the temu mangga powder included antioxidant activity (DPPH) and total phenol content. In-vivo testing on experimental rats included SOD, IgE, IgG, and IgM levels. The selected temu mangga rhizome, steam-blanched for 5 minutes, exhibited excellent antioxidant properties (81.46% RSA DPPH value and 6.08 mg GAE/g total phenol content). According to the in vivo results, the group of rats receiving temu mangga showed a notable increase in SOD levels (72.92%) compared with the NaCMC-treated group, and were not substantially different from commercially available supplements (stimuno). Experimental rat antibody values were IgE at 74.02 ng/mL, IgG at 18.20 ng/mL, and IgM at 2.97 ng/mL, significantly better in rats given temu mangga powder than those given Na-CMC and stimuno. In the future, this study can provide more insight into the potential of Curcuma mangga Val. processed by steam blanching and its potential as an immunomodulator. Keywords: antioxidant activity, blanching, immunomodulator, in-vivo, temu mangga
Co-Authors Dwiyati Pujimulyani Nuurachmawati, Uningtya Siti Tamaroh Windrayahya, Sulkhan Wisnu Adi Yulianto