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Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit William Juhadi; Abdullah Muzi Marpaung
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The Box-Behnken design to find the optimum condition for anthocyanin extraction of Buni (Antidesma bunius) fruit powder was applied. Color intensity (CI), total monomeric anthocyanin (TMA), total phenolic content (PC), and antioxidant activity (AA) were the parameters selected to express optimality resulted from the extraction process. The three studied factors were temperature (30-90oC), time (30-90 minutes), and pH of solvent (1-3). The extraction was conducted in a water bath shaker under no light by HCl-acidified water as a solvent with a 1:25 (w/v) powder to solvent ratio. The quadratic model described the effect of factors on CI, TMA, and AA of buni fruit extract, while the linear model suitable for the total phenolic content. All factors influenced the CI and TMA, but time was insignificant for PC and antioxidant activity (p < 0.05). The optimum parameter for extraction was at 68oC for 30 minutes with pH 1 solvent. The 95% confidence interval of CI, TMA, PC, and AA were 40.29 ± 0.91, 555.17 ± 13.34 mg/l, 1084.4 66.845 ± 66.85 mg GAE/l, and 45.00 ± 2.56 % inhibition, respectively. The color and anthocyanin stability test showed that the extract was almost colorless at pH 5-6, but the anthocyanin was relatively stable with half-life 28 and 17.6 days, respectively. At pH 7-8 the stability of purple-blue color and anthocyanin of the extract was extremely low. The half-life of the color and anthocyanin was less than 2 and 10 hours, respectively.

Evaluation of Phytochemicals And Antioxidant Activity (IC50) of Bintaro Fruit Ethanol Extract (Cerberaodollam L.) Sutrisno Adi Prayitno; Lilla Puji Lestari; Dwi Retnaningtyas Utami; Nadhifah Salsabila
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The phytochemical compounds in bintaro fruit can be used as herbs to maintain health. The compounds that play a role are flavonoids and phenols. These two compounds can be used as a reference for measuring the level of antioxidant activity in natural materials. There is a correlation between total phenols, total flavonoids, and antioxidants (IC50) found in natural ingredients. The purpose of this study was to determine the total phenol content, flavonoids, and antioxidant activity in the ethanol extract of Bintaro fruit. Bintaro fruit was extracted using ethanol solvent by maceration method which was then evaporated with a rotary evaporator on the obtained macerate. The extract obtained was then analyzed for levels of total flavonoids, total phenols, and antioxidants (IC50). Ethanol extract of bintaro fruit in the study produced total phenol content of 73.04 mg GAE/g extract, flavonoids 41.61 mg QE/g extract and had antioxidant activity (IC50=275.06 ppm). Recommended for in vivo or in vitro assay for certain diseases using these extracts.Further research is needed with the use of other solvent to see optimall in the screening of active compounds.

Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage Elfi Anis Saati; Edwin Eka Haprinata; Sri Winarsih; Mochammad Wachid; Vritta Amroini Wahyudi
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Rose flower has varieties of compounds, one of that is antioxidants, but it's not been widely used in the food sector. The processing that can be applied to roses is to make them for functional drinks by adding variations of the three spice filtrate, which are expected to increase the quality, characteristics and increase the antioxidant activity of the product. This study aims to determine the interaction between the type of spice filtrate and the concentration of the spice filtrate to the quality of the Rose-Spices Drink. Randomized block design (RBD) with 2 replications. The best treatment for Rose-Spices Drink was P4K1 (Spice Combination: 5%) with antioxidant activity 89.67%, brightness level (L) 32.7, redness level (a+) 2.7, yellowness level (b+) 4.1, pH 4.053, total dissolved solids (TDS) 11.7 °Brix, total anthocyanin 0,20 mg/L, taste 3.60 (quite like ), flavor 3.50 (quite like) and preference 3.23 (quite like).

Relative Mobility (Rf) Analysis of Albumin Isolates from Snakehead Fish (Ophiocephalus striatus) Extracted at Different Temperatures and Times Matheus Nugroho; Sugiono Sugiono; Fadjar Kurnia Hartati
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Snakehead fish was a fish that has a high albumin content. Snakehead fish was used in the health sector known as medicinal freshwater fish, to accelerate the process of healing wounds after surgery and childbirth. The purpose of this study was to analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by steaming at different temperatures and times. The research method for analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by using gel filtration column chromatography, was detected by the SDS-PAGE electrophoresis method. Electrophoresis was carried out at a constant voltage of 125 v/ slab. Gel staining was carried out with Commasie Brilliant Blue R-250 in methanol-acetic acid-water. A standard protein mixture consisting of: myosin (200.0 kDa), β-galactosidase (116.3 kDa), phosphorylase B (97.4 kDa), bovine serum albumin (66, 2 kDa), ovalbumin (45.0 kDa), carbonic anhydrose (31.0 kDa), trypsin inhibitor (21.5 kDa), lysozyme (14.4 kDa) and aprotinim (6.5 kDa). The data analysis of this research was descriptive analysis to see the photos of the electrophoresis results. Meanwhile, for the analysis, the measurement of albumin isolation by gel filtration Sephadex G-75 was carried out with a divided plot design. The results showed that SDS-PAGE electrophoresis with the most complex amount of protein was albumin isolate, the effect of the steaming temperature was 40 oC for 30 minutes, located in 5 ml of the 1st fraction, 5 ml of the 2nd fraction and 5 ml of the 3rd fraction, with values of relative mobility (Rf) 0.0833 to 0.6944.

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic Ayu Lestari Doloksaribu; Fadjar Kurnia Hartati
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.6 (like); water content = 9.535%; protein content = 4.354%; colour = 5.4 (rather like); and ash content = 1.622%.

Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit Marpaung, Abdullah Muzi; Juhadi, William
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The Box-Behnken design to find the optimum condition for anthocyanin extraction of Buni (Antidesma bunius) fruit powder was applied. Color intensity (CI), total monomeric anthocyanin (TMA), total phenolic content (PC), and antioxidant activity (AA) were the parameters selected to express optimality resulted from the extraction process. The three studied factors were temperature (30-90oC), time (30-90 minutes), and pH of solvent (1-3). The extraction was conducted in a water bath shaker under no light by HCl-acidified water as a solvent with a 1:25 (w/v) powder to solvent ratio. The quadratic model described the effect of factors on CI, TMA, and AA of buni fruit extract, while the linear model suitable for the total phenolic content. All factors influenced the CI and TMA, but time was insignificant for PC and antioxidant activity (p < 0.05). The optimum parameter for extraction was at 68oC for 30 minutes with pH 1 solvent. The 95% confidence interval of CI, TMA, PC, and AA were 40.29 Â± 0.91, 555.17 Â± 13.34 mg/l, 1084.4 66.845 Â± 66.85 mg GAE/l, and 45.00 Â± 2.56 % inhibition, respectively. The color and anthocyanin stability test showed that the extract was almost colorless at pH 5-6, but the anthocyanin was relatively stable with half-life 28 and 17.6 days, respectively. At pH 7-8 the stability of purple-blue color and anthocyanin of the extract was extremely low. The half-life of the color and anthocyanin was less than 2 and 10 hours, respectively.

Evaluation of Phytochemicals And Antioxidant Activity (IC50) of Bintaro Fruit Ethanol Extract (Cerberaodollam L.) Prayitno, Sutrisno Adi; Lestari, Lilla Puji; Utami, Dwi Retnaningtyas; Salsabila, Nadhifah
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The phytochemical compounds in bintaro fruit can be used as herbs to maintain health. The compounds that play a role are flavonoids and phenols. These two compounds can be used as a reference for measuring the level of antioxidant activity in natural materials. There is a correlation between total phenols, total flavonoids, and antioxidants (IC50) found in natural ingredients. The purpose of this study was to determine the total phenol content, flavonoids, and antioxidant activity in the ethanol extract of Bintaro fruit. Bintaro fruit was extracted using ethanol solvent by maceration method which was then evaporated with a rotary evaporator on the obtained macerate. The extract obtained was then analyzed for levels of total flavonoids, total phenols, and antioxidants (IC50). Ethanol extract of bintaro fruit in the study produced total phenol content of 73.04 mg GAE/g extract, flavonoids 41.61 mg QE/g extract and had antioxidant activity (IC50=275.06 ppm). Recommended for in vivo or in vitro assay for certain diseases using these extracts.Further research is needed with the use of other solvent to see optimall in the screening of active compounds.

Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage Saati, Elfi Anis; Haprinata, Edwin Eka; Wachid, Mochammad; Wahyudi, Vritta Amroini
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Rose flower has varieties of compounds, one of that is antioxidants, but it's not been widely used in the food sector. The processing that can be applied to roses is to make them for functional drinks by adding variations of the three spice filtrate, which are expected to increase the quality, characteristics and increase the antioxidant activity of the product. This study aims to determine the interaction between the type of spice filtrate and the concentration of the spice filtrate to the quality of the Rose-Spices Drink. Randomized block design (RBD) with 2 replications. The best treatment for Rose-Spices Drink was P4K1 (Spice Combination: 5%) with antioxidant activity 89.67%, brightness level (L) 32.7, redness level (a+) 2.7, yellowness level (b+) 4.1, pH 4.053, total dissolved solids (TDS) 11.7 Â°Brix, total anthocyanin 0,20 mg/L, taste 3.60 (quite like ), flavor 3.50 (quite like) and preference 3.23 (quite like).

Relative Mobility (Rf) Analysis of Albumin Isolates from Snakehead Fish (Ophiocephalus striatus) Extracted at Different Temperatures and Times Nugroho, Matheus; Sugiono, Sugiono; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Snakehead fish was a fish that has a high albumin content. Snakehead fish was used in the health sector known as medicinal freshwater fish, to accelerate the process of healing wounds after surgery and childbirth. The purpose of this study was to analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by steaming at different temperatures and times. The research method for analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by using gel filtration column chromatography, was detected by the SDS-PAGE electrophoresis method. Electrophoresis was carried out at a constant voltage of 125 v/ slab. Gel staining was carried out with Commasie Brilliant Blue R-250 in methanol-acetic acid-water. A standard protein mixture consisting of: myosin (200.0 kDa), Î²-galactosidase (116.3 kDa), phosphorylase B (97.4 kDa), bovine serum albumin (66, 2 kDa), ovalbumin (45.0 kDa), carbonic anhydrose (31.0 kDa), trypsin inhibitor (21.5 kDa), lysozyme (14.4 kDa) and aprotinim (6.5 kDa). The data analysis of this research was descriptive analysis to see the photos of the electrophoresis results. Meanwhile, for the analysis, the measurement of albumin isolation by gel filtration Sephadex G-75 was carried out with a divided plot design. The results showed that SDS-PAGE electrophoresis with the most complex amount of protein was albumin isolate, the effect of the steaming temperature was 40 oC for 30 minutes, located in 5 ml of the 1st fraction, 5 ml of the 2nd fraction and 5 ml of the 3rd fraction, with values of relative mobility (Rf) 0.0833 to 0.6944.

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic Doloksaribu, Ayu Lestari; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.6 (like); water content = 9.535%; protein content = 4.354%; colour = 5.4 (rather like); and ash content = 1.622%.

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Fadjar Kurnia Hartati

Contact Email
fadjar.kurnia@unitomo.ac.id

Phone
-

Journal Mail Official
foodtech018@gmail.com

Editorial Address
-

Location
Kota surabaya,

Jawa timur

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Fadjar Kurnia Hartati

Contact Email fadjar.kurnia@unitomo.ac.id

Phone -

Journal Mail Official foodtech018@gmail.com

Editorial Address -

Location Kota surabaya, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Fadjar Kurnia Hartati

Contact Email
fadjar.kurnia@unitomo.ac.id

Phone
-

Journal Mail Official
foodtech018@gmail.com

Editorial Address
-

Location
Kota surabaya,

Jawa timur

INDONESIA