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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Dewi Sartika
University of Lampung
Agriculture, Biological Sciences & Forestry Engineering

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Study on Chemical Components and Antioxidant Activity of Cream Products Made of Telang Flower (Clitoria ternatea L.) and Honey Sahira Josy Arifannisa; Dewi Sartika; Sussi Astuti; Tanto Pratondo Utomo; Suharyono Suharyono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.755-763

Abstract

Facial skin is most often exposed to UV rays and various disorders that need special creams with active ingredients containing antioxidant properties. This study aims to determine the chemical compounds of butterfly pea or telang flower (Clitoria ternatea L.) and determine the antioxidant activity of its cream products. Six treatments consisted of ratio flower extract to honey were performed. The chemical components of telang flower were determined by GCMS method and antioxidant activity test using DPPH method. Results showed that major compound with retention at 23.989; 27.039; and 27.641 min were hexadecanoic acid, oleic acid, and octadecanoic acid with area percentage of 32.70%; 28.92%; and 15.42%, respectively. In addition, there were 5 minor compounds including palmitoyl chloride with retention 28.710 min and area of 7.07%, glycidyl palmitate (retention 18.767 min, area of 5.76%), Heptacosanol (retention 22.818 min, area of 3.01%), Nitroisobutylglycerol (retention 18.059 min, area of 4.50%), and Hydroxymethylfurfural (retention 14.324 min, area of 2.61%). Based on the antioxidant activity test, the highest antioxidant activity results were found in cream formulation 1 (F1) with an IC50 of 3.906 μg/mL, followed by cream formulation 2 (F2) which has antioxidant activity after of 6.532 μg/mL. Keywords: Antioxidant activity, Telang flower, DPPH, GCMS, Honey.
Effect of Drying and Size Reduction Techniques on the Characteristic of Instant Seasoning for Shredded Fish Sela Julita; Dewi Sartika; Gusri Akhyar; Sri Hidayati; Subeki Subeki
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2120-2130

Abstract

Instant seasoning for spiced shredded fish is practical and serves to expedite the process of producing shredded fish products. Instant seasoning has a potential to be developed and needs to be studied because it has not been found in the nearest supermarket. The objective of this study is to analyze and evaluate the quality of instant seasonings produced using various drying and size reduction techniques. The research was performed according to Completely Randomized Block Design, comprising two factors (i.e. drying techniques and size reduction techniques) and three replicates. Data was analyzed using the LSD (Least Significant Difference) and de Garmo tests to determine the most effective treatment. Seasoning quality was based on sensory attributes, chemical parameters, and microbiological parameters. The findings indicated that the application of drying and size reduction techniques had a discernible impact on the quality of instant seasoning for spiced shredded fish. The P3A1 (drying using food dehydrator and size reduction using chopper) treatment was determined to be optimal with 5.27% moisture content of, 8.57% fiber content, 42.88% free radical inhibition activity, 2.42 log CFU/ml total microbes, and 4.16 of score for overall acceptance.
Co-Authors Gusri Akhyar Sahira Josy Arifannisa Sela Julita Sri Hidayati Subeki Subeki Suharyono Suharyono Sussi Astuti Tanto Pratondo Utomo