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All Journal Jurnal AGROTEKNOLOGI agriTECH
Windrayahya, Sulkhan
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Agriculture, Biological Sciences & Forestry

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Effect of Pressurized Blanching Time on Antioxidation Properties of Curcuma xanthorrhiza Roxb. Powder with Various Solvents Astuti, Devi Fitri; Pujimulyani, Dwiyati; Kanetro, Bayu; Crystalia, Audrey Amira; Windrayahya, Sulkhan
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90728

Abstract

Javanese turmeric (JT) or Curcuma xanthorrhiza Roxb. is rhizome possessing bioactive components such as curcuminoids and xanthorrizhol that are soluble in various solvents. Therefore, this study aimed to evaluate the antioxidation properties of JT extract with various solvents for extraction. The method used was a Completely Randomized Design (CRD), with variations of pressure blanching time (0, 2.5, 5; 7.5, and 10 minutes) and solvents (80% methanol, 80% ethanol, and 80% acetone). Antioxidation properties were determined comprising antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power), phenol, flavonoid, β-carotene, curcumin, and tannin. The results showed that at a pressurized blanching time of 5 minutes, JT extract had the highest antioxidant activity. By using DPPH and FRAP methods with 57.31% RSA and 7.91 mg Ferro E/g, the highest antioxidant activity was also obtained in 80% ethanol solvent. Furthermore, phenol, flavonoid, β-carotene, tannin, and curcumin contents were 48.70 mg GAE/g, 7.28 mg QE/g, 243.83 μg/g, 2.44 ppm and 1.81%, respectively. This study showed that JT subjected to pressurized blanching had higher antioxidant activity than the fresh sample.
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 Astuti, Devi Fitri Bayu Kanetro Crystalia, Audrey Amira Dwiyati Pujimulyani Windrayani, Emi Wisnu Adi Yulianto