Garuda - Garba Rujukan Digital

PENGARUH KONSENTRASI OLEORESIN DAN KOMPOSISI BAHAN PENYALUT TERHADAP KARAKTERISTIK MIKROKAPSUL OLEORESIN JAHE EMPRIT (Zingiber officinale) DENGAN METODA SPRAY DRYING Nhestricia, Nhadira
FITOFARMAKA | Jurnal Ilmiah Farmasi Vol 7, No 1 (2017): Vol 7 No 1 Juni 2017
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.198 KB)

ABSTRAK Oleoresin merupakan campuran kompleks dari bahan volatile dan bahan non- volatil yang memberikan aroma dan rasa khas pada jahe (Zingiber officinale). Oleoresin memiliki sifat sangat lengket, kental dan sulit ditakar sehingga efisiensi pemanfaatannya dalam skala industri menjadi berkurang. Masalah ini dapat diatasi dengan melakukan mikroenkapsulasi untuk mengkonversi oleoresin (zat cair) menjadi serbuk (zat padat). Tujuan penelitian ini adalah untuk membuat mikrokapsul oleoresin jahe dengan penyalut natrium kaseinat dan maltodekstrin menggunakan teknik spray drying dan mempelajari karakteristik oleoresin jahe terenkapsulasi. Penelitian ini dilakukan dalam2 tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada tahap 1, oleoresin konsentrasi 5% dan 25% dienkapsulasi dengan penyalut natrium kaseinat dan maltodekstrin pada komposisi 7,5%:92,5% dan 30%:70%. Pada tahap 2, konsentrasi oleoresin dinaikan secara bertahap mulai dari 5%, 10%, 15%, sampai 20% dengan komposisi penyalut na-kaseinat dan maltodekstrin 7,5%:92,5% dan 30%:70%. Pengamatan terhadap mikrokapsul oleoresin jahe meliputi pengukuran total oil (kadar minyak atsiri), oil recovery (perolehan minyak kembali), surface oil (kadar minyak di permukaan mikrokapsul), kadar air, dan bentuk partikel mikrokapsul dengan scanning electron microscope. Mikrokapsul oleoresin jahe terbaik diperoleh pada penggunaan oleoresin konsentrasi 10% menggunakan penyalut natrium kaseinat:maltodekstrin7,5%:92,5% dengan karakteristk total oil 2,34%, oil recovery 87,50%, surface oil0,27%, dan kadar air 4,97%. Kata kunci : Jahe emprit, oleoresin, mikrokapsul

UJI AKTIVITAS ANTIOKSIDAN DARI BIJI KOPI ROBUSTA (Coffea canephora P.) BERDASARKAN PERBEDAAN EKOLOGI DATARAN TINGGI DI PULAU JAWA Utami, Novi Fajar; Nhestricia, Nhadira; Maryanti, Sri
FITOFARMAKA | Jurnal Ilmiah Farmasi Vol 8, No 1 (2018): Fitofarmaka, Vol.8, No.1, Juni 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (38.814 KB)

Biji kopi robusta mengandung senyawa polifenol yang bermanfaat sebagaiantioksidan. Antioksidan dapat menginaktivasi berkembangnya reaksi oksidasi, dengancara mencegah terbentuknya radikal bebas. Perbedaan agroekologi (iklim dan ketinggian tempat tumbuh) dari suatu tumbuhan dapat menyebabkan perbedaan jumlah kandungan senyawa kimia. Pada penelitian ini dilakukan pengujian aktivitas antioksidan ekstrak biji kopi robusta yang tumbuh di berbagai daerah di Pulau Jawa meliputi Provinsi Jawa Barat (Bogor, Kuningan, Sumedang), Provinsi Jawa Tengah (Temanggung, Boyolali, Wonosobo), dan Provinsi Jawa Timur (Jombang, Malang, dan Kediri). Tujuan dari penelitian ini untuk mendapatkan potensi aktivitas antioksidan tertinggi dari biji kopi robusta yang dipengaruhi oleh perbedaan ekologi dataran tinggi dari sembilan daerah di Pulau Jawa dengan metode DPPH (1,1-diphenyl-2-picrylhydrazyl) dan digunakan vitamin C sebagai kontrol positif. Aktivitas antioksidan biji kopi robusta Provinsi Jawa Barat (Bogor, Kuningan, Sumedang memiliki IC50 sebesar 62,04 ppm, 59,94 ppm 52,24 ppm), Provinsi Jawa Tengah (Temanggung, Boyolali, Wonosobo memiliki IC50 sebesar 50,18 ppm, 9,88 ppm 42,63 ppm), dan Provinsi Jawa Timur (Jombang, Malang, dan Kediri memiliki IC50 sebesar 76,59 ppm, 37,47 ppm 42,77 ppm). Aktivitas antioksidan ekstrak kopi robusta Wonosobo paling kuat dibandingkan kopi robusta dari sembilan daerah lainnya di Pulau Jawa.Kata kunci : Coffea canephora, Pulau Jawa, Ekologi, antioksidan ANTIOXIDANT ACTIVITY TEST FROM ROBUSTA COFFEE SEEDS (Coffea canephora P.) BASED ON HIGH FLAT ECOLOGY DIFFERENCESIN JAVA ISLAND ABTRACTRobusta coffee beans contain polyphenol compounds which are useful as antioxidants.Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Agroecological differences (climate and altitude of growing) of a plant can cause differences in the amount of chemical compounds. In this study, the antioxidant activity of robusta coffee bean extract which grows in various regions of Java includes the West Java Province (Bogor, Kuningan, Sumedang), Central Java Province (Temanggung, Boyolali, Wonosobo), and East Java Province (Jombang, Malang). , and Kediri). The purpose of this study was to obtain the highest potential antioxidant activity from robusta coffee beans which were influenced by highland ecological differences from nine regions in Java Island using DPPH (1,1-diphenyl-2-picrylhydrazyl) method and used vitamin C as a positive control. Antioxidant activity of Robusta coffee beans of West Java Province (Bogor, Kuningan, Sumedang has IC50 of 62.04 ppm; 59.94 ppm and 52.24 ppm), Central Java Province (Temanggung, Boyolali, Wonosobo has IC50 of 50.18 ppm;9.88 ppm and 42.63 ppm), and East Java Province (Jombang, Malang, and Kediri have IC50 of 76.59 ppm; 37.47 ppm and 42.77 ppm). The antioxidant activity of Wonosobo Robusta coffee extract is the strongest compared to Robusta coffee from nine other regions in Java.Key word : Coffea canephora, Java Island, Ecologi, antioxcidant

THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Utami, Novi Fajar; Nhestricia, Nhadira
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.

Pengaruh Konsentrasi Oleoresin Dan Komposisi Bahan Penyalut Terhadap Karakteristik Mikroenkapsulasi Oleoresin Jahe ( Zingiber Officinale) Dengan Metode Spray Draying Niken Harimurti; Nhadira Nhestricia; Sri S. Yuliaru; Sri Yuliani
Jurnal Penelitian Pascapanen Pertanian Vol 4, No 2 (2007): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v4n2.2007.83-90

Oleoresin jahe, seperti halnya oleoresin dari rempah lain, merupakan hasil ekstraksi rempah yang memiliki profil flavour atau perisa yang mendekati rempah segar. Dalam industri makanan dan minuman, perisa dalam bentuk oleoresin lebih dikehendaki daripada rempah segar atau kering karena sifat perisanya yang lengkap, konsisten dan terukur. Akan tetapi, oleoresin mudah mengalami degradasi akibat udara, cahaya, air dan temperatur tinggi, bahkan memiliki umur simpan yang singkat jika penyimpannya tidak tepat. Karakteristik oleoresin yang kental dan lengket juga menyulitkan penanganan dan penggunaannya. Mikroenkapsulasi menawarkan penyelesaian bagi masalah-masalah tersebut. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi oleoresin dan komposisi bahan penyalut terhadap karakteristik milcroenkapsulasi oleoresin jahe, Oleoresin yang digunakan sebagai bahan aktif, diekstrak secara perkolasi dari serb uk jahe emprit dengan pelarut etano!. Mikroenkapsulasi dilakukan dengan metode spray drying menggunakan bahan penyalut maltodekstrin dan natrium kaseinat. Penelitian menggunakan Rancangan Acak Lengkap Faktorial dimana konsentrasi oleoresin (faktor A) terdiri atas 4 taraf : A 1= 5%, A2= 10%, A3= 15% dan A4= 20% serta nisbah maltodekstrin terhadap natrium kaseinat (faktor B) terdiri atas 2 taraf: 81= 92,5:7,5 dan B2 = 70: 30 dengan dua ulangan. Spray dryer Lab Plant SD-05 dioperasikan pada temperatur inlet 160"C dan outlet 100°C dan laju umpan IS ml/menit. Parameter yang diamati meliputi total oil, surface oil, oil recovery dan kadar air. Mikrokapsul oleoresin jahe terbaik diperoleh dari perlakuan konsentrasi oleoresin 10% dan nisbah maltodekstrin terhadap natrium kaseinat 92,5:7,5 dengan total oil 2,34%, oil recovery 87,50%, surface oil 0,27%, dan kadar air 4,97%. Effect Of Oleoresin Concentration And Encapsulating Material Compositions On The Properties Of Microencapsulated Ginger Oleoresin Using Spray Drying MethodGinger oleoresin, like other oleoresins is an extractive product of spices that exhibits flavour profiles close to fresh ground spices. In food and beverage industries, oleoresin is more preferable than fresh or dried spices due to its complete flavour characteristics, consistency and measurability. However, oleoresin undergoes degradation easily in the presence of air, light, moisture and heat, and also has short storage life if not stored properly. Oleoresin is available in the form of viscous and sticky liquid, and difficult to handle. Microencapsulation offers solutions to these problems. In these experiments, oleoresin was encapsulated in maltodextrin and sodium caseinate using spray drying technique. Oleoresin was extracted from dried ground emprit ginger with ethanol using percolation technique. This research was aimed at determining the effect of oleoresin concentration and encapsulating material compositions on the properties of microencapsulated ginger oleoresin. Experiments were performed using complete randomized factorial experimental design with two factors. Factor A (oleoresin concentration) consists of: Al ~ 5%, A2= 10%, A3= 15%, A4=20% and factor B (maltodextrin to sodium caseinate ratio) consists of: 81= 92,5:7,5 and 82= 70: 30; each treatment was done in Lab Plant SD-05 Spray dryer was operated at an inlet temperature of 160°C and outlet temperature of lOO°C and a feed rate of 15 ml/min. Parameters investigated are total oil, surface oil, oil recovery and moisture content. The best microcapsule properties was obtained from microcapsules containing oleoresin 10% and maltodextrin and sodium caseinate at the ratio of 92.5:7.5 with total oil of 2.34%, oil recovery of 87.5% and surface oil of 0.27%.

THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Novi Fajar Utami; Nhadira Nhestricia
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.

PERBANDINGAN EFEKTIVITAS ANALGETIK EKSTRAK ETANOL DAN EKSTRAK AIR DAUN UNGU PADA MENCIT (Mus musculus L.) Nhadira Nhestricia; Min Rahminiwati; Erni Rustiani; Fitri Dwiputri
FITOFARMAKA: Jurnal Ilmiah Farmasi Vol 9, No 2 (2019): FITOFARMAKA | Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

Nyeri adalah perasaan sensorik atau emosional berupa perasaan tidak nyaman yang berhubungan dengan kerusakan dari suatu jaringan. Obat analgesik adalah obat yang memiliki aktivitas mengurangi rasa nyeri tanpa menghilangkan kesadaran. Penelitian ini bertujuan untuk membandingkan efek analgetik ekstrak etanol 96% dan ekstrak air, menentukan dosis ekstrak daun ungu yang paling efektif dan menentukan jangka waktu efek analgesik ekstrak obat pada mencit putih jantan (Mus musculus L.). Hewan coba digunakan sebanyak 20 ekor mencit putih jantan yang dibagi menjadi 5 kelompok perlakuan mulai P1 sampai P5. Hasil penelitian menunjukkan ekstrak daun ungu dengan pelarut etanol 96% mempunyai efektivitas analgesik setara dengan kontrol positif. Sediaan paling paling efektif sebagai analgesik adalah Ekstrak Etanol Daun ungu 12 mg/20 g BB dengan nilai rata-rata lama mencit menahan rasa nyeri selama 16,08 detik yang diberikan pada kelompok P3, sedangkan kontrol positif Asetosal 1,82 mg/20 g BB memberikan waktu rata-rata 17,47 detik untuk menahan rasa sakit pada mencit.

PENGARUH KONSENTRASI OLEORESIN DAN KOMPOSISI BAHAN PENYALUT TERHADAP KARAKTERISTIK MIKROKAPSUL OLEORESIN JAHE EMPRIT (Zingiber officinale) DENGAN METODA SPRAY DRYING Nhadira Nhestricia
FITOFARMAKA: Jurnal Ilmiah Farmasi Vol 7, No 1 (2017): Fitofarmaka Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

ABSTRAKOleoresin merupakan campuran kompleks dari bahan volatile dan bahan non- volatil yang memberikan aroma dan rasa khas pada jahe (Zingiber officinale). Oleoresin memiliki sifat sangat lengket, kental dan sulit ditakar sehingga efisiensi pemanfaatannya dalam skala industri menjadi berkurang. Masalah ini dapat diatasi dengan melakukan mikroenkapsulasi untuk mengkonversi oleoresin (zat cair) menjadi serbuk (zat padat). Tujuan penelitian ini adalah untuk membuat mikrokapsul oleoresin jahe dengan penyalut natrium kaseinat dan maltodekstrin menggunakan teknik spray drying dan mempelajari karakteristik oleoresin jahe terenkapsulasi. Penelitian ini dilakukan dalam2 tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada tahap 1, oleoresin konsentrasi 5% dan 25% dienkapsulasi dengan penyalut natrium kaseinat dan maltodekstrin pada komposisi 7,5%:92,5% dan 30%:70%. Pada tahap 2, konsentrasi oleoresin dinaikan secara bertahap mulai dari 5%, 10%, 15%, sampai 20% dengan komposisi penyalut na-kaseinat dan maltodekstrin 7,5%:92,5% dan 30%:70%. Pengamatan terhadap mikrokapsul oleoresin jahe meliputi pengukuran total oil (kadar minyak atsiri), oil recovery (perolehan minyak kembali), surface oil (kadar minyak di permukaan mikrokapsul), kadar air, dan bentuk partikel mikrokapsul dengan scanning electron microscope. Mikrokapsul oleoresin jahe terbaik diperoleh pada penggunaan oleoresin konsentrasi 10% menggunakan penyalut natrium kaseinat:maltodekstrin7,5%:92,5% dengan karakteristk total oil 2,34%, oil recovery 87,50%, surface oil0,27%, dan kadar air 4,97%.Kata kunci : Jahe emprit, oleoresin, mikrokapsul

UJI AKTIVITAS ANTIOKSIDAN DARI BIJI KOPI ROBUSTA (Coffea canephora P.) BERDASARKAN PERBEDAAN EKOLOGI DATARAN TINGGI DI PULAU JAWA Novi Fajar Utami; Nhadira Nhestricia; Sri Maryanti; Tien Tisya; Siti Maysaroh
FITOFARMAKA: Jurnal Ilmiah Farmasi Vol 8, No 1 (2018): FITOFARMAKA | Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

Robusta coffee contains alkaloids, flavonoids, saponins, tannins, caffeine and phenols. Phenol compounds in coffee have activity as an antioxidant. Robusta coffee beans grown in the area of Bandung, Bogor and Garut, West Java is known to have a unique characteristics and distinctive flavors. The difference in chemical characteristics of plant compounds is caused by the agroecological differences (climate and altitude). Pangalengan area (Bandung) has a height of 817 AMSL, Cariu (Bogor) has a height of 680 AMSL mdpl and Cikeris (Garut) has a height of 900 AMSL mdpl. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity of robusta roasting coffee beans grown in these three areas. Phytochemical characteristics were performed qualitatively and antioxidant activity was performed by DPPH method (2,2-diphenyl-1-picrylhydrazyl). The results of phytochemical characteristics test showed that the extract of robusta coffee bean from Bandung, Bogor and Garut contain alkaloid, flavanoid, saponin and tannin. The extract of robusta coffee from Bandung, Bogor and Garut showed significantly different antioxidant activity based on results of variance analysis statistical test with IC50 value of each achieved at concentrations of 55.13 ppm, 56.48 ppm, and 54.14 ppm. It can be concluded that robusta coffee extract from Garut has the highest antioxidant level compared with antioxidant activity of robusta coffee from Bandung and Bogor.

THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Novi Fajar Utami; Nhadira Nhestricia
Journal of Science Innovare Vol 1, No 2 (2018): Journal of Science Innovare, Volume 01 Number 02 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i02.1002

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.

Sosialisasi dan Edukasi Tanaman Berkhasiat Peningkat Imunitas pada Lingkungan Sekolah Menengah Kejuruan Telekomedika Bogor Nhadira Nhestricia; Nina Herlina; Chyntia Wahyuningrum
Pelita: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2022): Pelita: Jurnal Pengabdian kepada Masyarakat
Publisher : Perkumpulan Kualitama Edukatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.889 KB)

The COVID-19 pandemic has led to a severe global recession with differential impacts within and across countries. As of August 2020, Indonesia’s COVID-19 case-fatality rate is higher than the world average. Preventive measures for the spread of infection in the form of physical distancing implemented in all educational facilities force educators and students to develop online learning technology, according to the Circular Letter of the Minister of Education and Culture of the Republic of Indonesia Number 4 of 2020. Changes in learning patterns pose problems for the academic community, including in schools. Bogor Telecomedika Vocational High School. Difficulties arise not only because of the lack of skill of students and teachers in using technology, but also the increased workload due to the number of subjects and the workload that must be completed. Objective: As an Indonesian who lives in a country with abundant natural resources, the use of medicinal plants as an immune enhancer is an alternative to improve health. Methods: This activity was conducted at the Vocational School of Telekomedika in the form of a webinar with 129 participants. The theme of the webinar contains socialization and education about plants that are efficacious for enhancing immunity and making herbal medicine as one of the implementations of their use, as well as providing information about herbal product entrepreneurship. Results: This activity had a positive impact on 80.6% of participants in significantly increasing knowledge about nutritious plants and skills in processing natural ingredients into herbal medicine for body immunity.

Title

Found 20 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 20 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 20 Documents
Search