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PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS Soeroso, Erlien Giovani; Lestario, Lydia Ninan; Martono, Yohanes
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.725 KB) | DOI: 10.6066/jtip.2017.28.1.62

Abstract

 Anthocyanins are red to purple pigments and one of potent safe and natural food colorants which possess superior antioxidant activity. However, the stability of anthocyanins depends on various factors, including structure and concentrations, pH, temperatures, light, co-pigment, ascorbic acid, enzymes, metal ions, sugars, protein, sulfur dioxide. The aims of this research were to evaluate the effects of sugar addition on the stability of anthocyanin of black mulberry under different fluorescent light intensities and to determine the appropriate concentration of sugar that could increase black mulberry (Morus nigra L.) anthocyanin stability. Fluorescent lamp at 3370, 4210, and 8820 lux (18, 23, and 32 watt, respectively) were used to illuminate black mulberry fruit extract (10.09 g/L) following 20, 40, 60% (w/v) of sugar addition. Determination of anthocyanin color stability in extract of black mulberry fruit was perfomed using degradation kinetics modeling to obtain the appropriate order. The concentration rate (k) and half life (t1/2) were then calculated based on subsequent order. The results showed that 20% sugar addition enhance the stability of black mulberry anthocyanin extract as compared to that of control (without sugar addition) as indicated by half life increment from 170.826 to 183.733 h. On the other hand, anthocyanin stability decreased to 166.618 and 146.235 h half life with further sugar addition to 40 and 60%, respectively. Therefore, 20% sugar addition to black mulberry extract could improve its anthocyanin stability.
ANALISIS SIDIK JARI KROMATOGRAM Stevia rebaudiana SECARA HIERACHIAL CLUSTER ANALYSIS (HCA) DAN PRINCIPAL COMPONENT ANALYSIS (PCA) Martono, Yohanes; Riyanto, Sugeng; Martono, Sudibyo; Rohman, Abdul
Majalah Obat Tradisional Vol 21, No 1 (2016)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.387 KB) | DOI: 10.22146/tradmedj.10722

Abstract

Bioaktivitas tanaman herbal sangat dipengaruhi oleh kandungan senyawa aktif dan konsistensinya. Stevia rebaudiana mengandung senyawa aktif diterpen glikosida yang berkhasiat untuk antidiabetes. Tujuan penelitian ini adalah mengembangkan metode analisis sidik jari tanaman herbal S. rebaudiana berdasarkan kromatogram High Performance Liquid Chromatography (HPLC). Sampel daun S. rebaudiana berasal dari 5 daerah, usia dan asal bibit yang berbeda. Sampel daun S. rebaudiana dianalisis dengan metode Reversed Phase High Performance Liquid Chromatography (RP-HPLC) isokratik. Analisis sidikjari kromatogram S. rebaudiana menggunakan metode kemometrika secara Hierarchical Cluster Analysis (HCA) dan Principal Component Analysis (PCA). Pemilihan peak penanda (marker) “common peak” dilakukan dengan melakukan uji HCA secara Cluster Observation pada waktu retensi setiap puncak yang muncul di setiap kromatogram sampel. Waktu retensi yang memberikan nilai similarity level lebih dari 0,90 digunakan sebagai “common peak”. Analisis HCA yang dilakukan memberikan 5 puncak “common peak” sebagai penanda kromatogram yaitu peak no 1, 2, 4, 6, dan 7 dan dikelompokkan menjadi tiga klaster utama. Analisis PCA yang dilakukan dioptimalkan dengan memasukkan data area puncak yang memiliki nilai N > 2000 yaitu puncak no 4, 6 dan 7. Hasil PCA yang diperoleh dapat mengklasifikasikan kromatogram berdasarkan asal bibit, tempat tumbuh dan usia daun. Metode analisis sidik jari yang dikembangkan dapat dijadikan alternatif metode untuk kontrol kualitas tanaman herbal S. rebaudiana berdasarkan karakteristik sistemik kandungan senyawa fikokimia.
SYNTHESIS AND CHARACTERIZATION OF NANO ACTIVATED CARBON TEA WASTE (CAMELLIA SINENSIS L.) VIEWED FROM THE CONTENT AND RATIO OF ORTHOPHOSPHORIC ACID Wijaya, Daniel Ricky Putra; Martono, Yohanes; Riyanto, Cucun Alep
INDONESIAN JOURNAL OF CHEMICAL RESEARCH VOLUME 3, ISSUE 2, 2018
Publisher : Universitas Islam Indonesia

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Abstract

Waste of tea is still limited in terms of utilization, potentially to be made into nanocarbon. In this research, nanocarbon synthesis from the waste of tea through carbonation method using furnace and purification with HNO3 with activator substance used is H3PO4. The specific objective of this study was to determine the optimal levels and ratios of ortho-phosphoric acid and to determine the properties and characteristics of nanocarbon from tea waste. Based on the FT-IR spectra, the best ortho-phosphate acid levels and ratios are 50% and 1:2 (w/w) H3PO4. The XRD analysis showed that the activated carbon dregs obtained were C graphite which was characterized by the diffraction peak at 2theta: 26.2°; 26.5°; 42.2°; 42.4°; and 44.3°. Based on the TEM image obtained shows that the activated carbon of the resulting tea waste has a particle size of 20-40 nm.
Potency of Industrial Tea Waste: Comparison Between Green And Black Tea Industrial Wastes as UV Filter for Sunscreen Martono, Yohanes
Indonesian Journal of Cancer Chemoprevention Vol 1, No 1 (2010)
Publisher : Indonesian Research Gateway

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4.399 KB)

Abstract

Indonesia is one of ten biggest countries that produce tea for world. It makes Indonesia produce various tea products. Every tea production process produces the large quantity of industrial tea wastes every day. Our previous research showed that industrial tea wastes still have antioxidant activity. It means that industrial tea wastes contained of phenolic compounds which can be used as UV filter for sunscreen. This research compared antioxidant activity, total phenolic contents and UV filter effectiveness  between green and black industrial tea wastes. Antioxidant activity were analyzed by reducing power and DPPH  method, total phenolic contents of tea wastes extract were analyzed  using Folin-Ciocalteu assay, while UV filter effectiveness were assessed by UV spectra and absorbance of each tea wastes extract related to its concentration in order to yield maximum protection. The results showed that although green tea waste extract had higher antioxidant activity but adversely, black tea had higher total phenolic contents. UV filter effectiveness is affected by polyphenols content in substances, so it suggested that black tea waste extract is more potential than green tea waste extract as photoprotection substance.
IDENTIFIKASI KUALITAS BERAS PUTIH (ORYZA SATIVA L.) BERDASARKAN KANDUNGAN AMILOSA DAN AMILOPEKTIN DI PASAR TRADISIONAL DAN “SELEPAN” KOTA SALATIGA Sari, Andriyani Rosita; Martono, Yohanes; Rondonuwu, Ferdy Semuel
Titian Ilmu: Jurnal Ilmiah Multi Sciences Vol 12 No 1 (2020): Titian Ilmu: Jurnal Ilmiah Multi Sciences - January 2020
Publisher : Sekolah Tinggi Keguruan dan Ilmu Pendidikan Nurul Huda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.604 KB) | DOI: 10.30599/jti.v12i1.599

Abstract

Kualitas beras dapat dipengaruhi dari karakteristik kimiawi yang berbeda seperti kandungan amilosa dan atau amilopektin. Penelitian ini bertujuan untuk mengindentifikasi kualitas beras berdasarkan kandungan amilosa dan amilopektin pada berbagai varietas beras putih di pasar tradisional dan ?selepan? daerah Kota Salatiga dan sekitarnya. Metode yang digunakan yaitu spektrofotometri UV-Vis pada panjang gelombang 530nm dan 630nm. Perbedaan rata-rata kandungan amilosa dan amilopektin antar varietas diuji menggunakan RAL dengan metode ANOVA satu arah dengan selang kepercayaan 95%. Berdasarkan data yang diperoleh, kandungan amilosa dalam varietas IR64 (27,40-28,64%), GH (26,39-28,48%), MW (22,84-27,52%;), PW (18,94-23,57%), dan Umbul (27,21-28,02%). Kandungan amilopektin pada varietas IR64 (59,57-60,06%), GH (56,72-63,52%), MW (53,64-61,63%), PW (54,67-62,43%), dan Umbul (53,41-57,98%). Berdasarkan uji ANOVA, kandungan amilosa pada varietas PW ?selepan? kandungan amilosa paling rendah dibandingkan dengan di pasar tradisional dan varietas lainnya. Kandungan amilosa yang rendah akan meningkatkan kriteria kepulenan nasinya. Kandungan amilopektin tertinggi terdapat pada varietas beras GH ?selepan?.
Pemberdayaan Petani Singkong Desa Kendel, Kecamatan Kemusu, Kabupaten Boyolali melalui Sentuhan Fortifikasi-Fermentasi Singkong Hartini, Sri; Martono, Yohanes
Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 1, No 1 (2015): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

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Abstract

Kendel village located in the Kemusu District, Boyolali. Cassava is one of the agricultural products in the region with 2.110 tons harvested cassava to the breadth of 212.4133 ha per year. Cassava plants is favorite plants for the population because it is relatively easy to cultivate and as a management area strategy because of limited water availability on the hilly areas. Up to now, post harvest processing of cassava is still using conventional methods and on sale in the form of raw cassava with its peels, and gaplek (dried cassava). While the cooked one are also served with simple ways, such as boiled cassava, fried cassava, roasted cassava, and lemet cassava. One of the constraints on the creation of cassava processing is limited diversification knowledge of the society Kendel as well as people do not yet understand the fortification of cassava. Close cooperation between Satya Wacana Christian University, Trukajaya Foundation, and Cassava Farmers Group realized empowerment, sortification, post harvest, advanced products, and increasing on economic value. The collabor ation was empowering community by using of participatory rural appraisal (PRA) method. Training have been done on post harvest handling, fortified cassava flour (mocaf), the manufacture of various products of mocaf flour, marketing training for products, monitoring and evaluation of processed products, and networking with other partners to develop programs based on local wisdom potential and organic as well. Various products have been produced from cassava flour fortified, processed products such as brownies, banana cake, cupcake, or cookies. Mocaf fortified flour sales price was Rp 8.000/kg.
AKTIVITAS ANTIOKSIDAN DAUN GINSENG JAWA (Talinum paniculatum Gaertn) Antioxidant Activity of Javanese Ginseng (Talinum paniculatum Gaertn) Leaves Lestario, Lydia Ninan; Christian, Anggelia Essi; Martono, Yohanes
Jurnal Agritech Vol 29, No 02 (2009)
Publisher : Jurnal Agritech

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.753 KB)

Abstract

A research on antioxidant activity of Javanese Ginseng (Talinum paniculatum Gaertn) leaves has been carried out. The aims of this research were to compare the antioxidant activity and phenolic content of javanese ginseng leaves extract- ed by various kinds of solvent and to compare the antioxidant activity and phenolic content between and dried javanese ginseng leaves extracted by hot water. The antioxidant activity were measured by free radical scavenging method with DPPH, ferric thiocyanate method, and reducing power method, whereas the phenolic content was measured by Folin– Ciocalteu. The results showed that the highest antioxidant activity of javanese ginseng was found in ethanol extract: 43.78 %, IC = 273.13 µg/ml (by free radical scavenging method with DPPH); 93.17 % (by ferric thiocyanate meth- od); and 0.7022 meq K Fe(CN) /g extract (by reducing power method). The highest phenolic content was also found in4 6ethanol extract: 171.03 mg/g extract. The antioxidant activity of hot water extract of fresh leaves was higher than from dried leaves: 55.03 %, IC = 181.15 µg/ml (by method DPPH); 85.59 % (by ferric thiocyanate method); whereas the antioxidant activity by reducing power method and the phenolic content of the hot water extract of javanese ginseng leaves found in dried leaves were : 0.8078 meq K Fe(CN) /g extract and  116.11 mg/g extract respectively.ABSTRAKPenelitian tentang aktivitas antioksidan daun Ginseng Jawa (T. paniculatum Gaertn) telah dilakukan. Tujuan dari penelitian ini adalah untuk membandingkan aktivitas antioksidan dan kadar fenolik daun ginseng jawa yang diekstrak dengan beberapa jenis pelarut, dan membandingkan aktivitas antioksidan dan kadar fenolik ekstrak air panas daun ginseng jawa segar dan ekstrak air panas daun ginseng jawa yang dikeringkan. Aktivitas antioksidan diukur dengan metode penangkapan radikal bebas dengan DPPH, metode feri-tiosianat, dan metode kemampuan mereduksi; sedang- kan kadar fenolik diukur dengan metode Folin – Ciocalteu. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dari daun ginseng jawa diperoleh dari ekstrak etanol, yaitu sebesar 43,78 %, dengan nilai IC = 273,13 µg/ ml (metode penangkapan radikal bebas DPPH); 93,17 % (metode feri tiosianat) ;dan 0,7022 mek K Fe(CN) /g ekstrak4 6(metode kemampuan mereduksi). Kadar fenolik tertinggi juga terdapat dalam ekstrak etanol sebesar 171,03 mg/g ek-strak. Aktivitas antioksidan ekstrak air panas daun ginseng jawa segar lebih tinggi daripada ekstrak air panas daun kering, yaitu sebesar 55,03 % dan IC = 181,15 µg/ml (metode DPPH); 85,59 % (metode feri-tiosianat); sedangkan aktivitas antioksidan dengan metode kemampuan mereduksi dan kadar fenolik,  ekstrak air panas daun ginseng jawa kering lebih tinggi daripada ekstrak daun segar, yaitu berturut-turut sebesar 0,8078 mek K Fe(CN) /g ekstrak dan4 6116,11 mg/g ekstrak.
Analisis Kromatografi Cair Kinerja Tinggi untuk Penetapan Kadar Asam Galat, Kafein dan Epigalokatekin Galat pada Beberapa Produk Teh Celup Martono, Yohanes; Martono, Sudibyo
Agritech Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.934 KB) | DOI: 10.22146/agritech.9578

Abstract

A rapid and accurate High Performance Liquid Chromatography (HPLC) method for determination of gallic acid, caffein, and epigallocatechin gallate (EGCG) with an isocratic mobile phase elution was developed. HPLC parameters consisted of a C18 reversed-phase column (Eurosphere C18, 250 × 4.6 mm i.d., 5μm), mobile phase composed of 0.1% ortho phosporic acid : water : acetonitrile : methanol (14 : 7 : 3 : 1 v/v/v/v) pH = 4.00, flow rate 1.2 mL/min and was detected by UV detector at 280 nm. The validation of this method was confirmed from selectivity, linearity, accuracy and precision, limit of detection and limit of quantification. The method developed has proved to comply with validation requirements and has been applied to analyze various tea bag products (green and black tea). In green tea, the results showed that the highest amount of constituent was EGCG followed by caffein and gallic acid, whereas in black tea, EGCG can not be measured. ABSTRAK Metode Kromatografi Cair Kinerja Tinggi (KCKT) yang cepat dan akurat untuk penetapan kadar asam galat, kafein dan epigalokatekin galat (EGCG) dengan sistem elusi fase gerak secara isokratik telah dikembangkan. Sistem KCKT terdiri atas kolom fase terbalik C18 (Eurosphere C18, 250 × 4,6 mm i.d., 5μm), fase gerak campuran asam orto-fosfat 0,1% : air : asetonitril : metanol (14 : 7 : 3 : 1 v/v/v/v) pH = 4,00 dengan kecepatan alir 1,2 mL/min serta dideteksi pada UV 280 nm. Validasi metode ini dikonfirmasi terhadap selektivitas, linearitas, akurasi, presisi, batas deteksi dan batas kuantitasi. Metode yang dikembangkan dapat memenuhi syarat-syarat validasi metode dan telah digunakan untuk menganalisis berbagai produk teh celup (teh hijau dan hitam). Pada teh hijau, hasilnya menunjukkan bahwa kandungan terbesar adalah EGCG diikuti kafein dan asam galat sedangkan pada teh hitam, EGCG tidak terkuantitasi.
JENIS DAN KANDUNGAN ANTOSIANIN BUAH TOMI–TOMI Fitriyani, Rema; Lestario, Lydia Ninan; Martono, Yohanes
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.024 KB) | DOI: 10.6066/jtip.2018.29.2.137

Abstract

Batoko plum fruit (Flacourtia inermis, Roxb) is one of the plants that contains anthocyanins. The fruit has purplish red color and was thought to benefit health by reducing blood sugar levels, as anti-hyperten-sion agents or antioxidants. The aim of this research was to determine the total anthocyanin content and identify the type of anthocyanidin and anthocyanin of batoko plum fruit. The total anthocyanin content of batoko plum fruit which determined by differential pH method was 26.56±0.28 mg/100 g (w.b.) or 103.89±1.08 mg/100 g (d.b.). Based on the Rf value on TLC and the peak retention time in HPLC, it was confirmed that the anthocyanin was delfinidine. However, the wavelength maximum absorbance data of the TLC spot showed  the presence of cyanidine. These results were possibly caused by the use of too diluted extracts or the degradation of the anthocyanin during acid hydrolysis. Based on the Rf value on TLC and glucosidation pattern in UV-VIS spectrophotometer, it is suspected that cyanidine 3-glucoside and delfinidine 3-glucoside were present.
Pengaruh Fermentasi terhadap Kandungan Protein dan Asam Amino pada Tepung Gaplek yang Difortifikasi Tepung Kedelai (Glycine max (L)) Martono, Yohanes; Danriani, Lucia Devi; Hartini, Sri
Agritech Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (830.085 KB) | DOI: 10.22146/agritech.10684

Abstract

Enhancement of proteins and enrichment of amino acids of dried cassava flour can be carried out by fermentation of dried cassava and soy-flour mixture. The purposes of this study were to compare soluble proteins content and to identify amino acids in fortified dried-cassava flour. The methods involved were making fortified dried-cassava flour with ratio of 25 g (soy-flour) and 5 g (yeasts) of 100 grams dried-cassava and fermentation of the mixture for 40 h, measuring soluble proteins content by biuret assay and identifying amino acids using Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). Research design used Randomized Completely Block Design (RCBD). Treatments applied were unfortified dried cassava flour at 0 hour (G0); 20 hour (G20); 40 hour (G40) and fortified dried cassava flour at 0 hour (GF0); 20 hour (GF20) and 40 hour (GF40). As group was analyisis time. Data of soluble protein content were analyzed using ANNOVA. The Honestly Significant Differences (HSD) test at 5% level of significance was used to compare the treatments mean. The results showed that the soluble proteins content of 40 hours fermentation was higher than of 20 hours fermentation and the latter was higher than 0 hour fermentation, with values of 22.86%, 20.96%, and 18.70%, respectively. Based on TLC and HPLC identification, the amino acids in fortified dried-cassava flour, were aspartate, glumatate, serine, histidine, glicine, arginine, alanine, tyrosine, methionine, valine, isoleusine, leusine, and lysine.ABSTRAKPeningkatan kadar protein dan pengayaan asam amino dalam tepung gaplek dapat dilakukan dengan cara fortifikasi tepung gaplek dengan tepung kedelai melalui fermentasi. Tujuan dari penelitian ini adalah membandingkan kandungan protein  terlarut  antara  tepung  gaplek  tidak  terfortifikasi dan  terfortifikasi tepung  kedelai  pada  beberapa  waktu fermentasi dan mengidentifikasi asam amino yang terkandung dalam tepung gaplek dan tepung gaplek terfortifikasi. Metode penelitian meliputi pembuatan tepung gaplek terfortifikasi secara fermentasi dengan rasio penambahan tepung kedelai 25 g dan kapang 5 g dari 100 g gaplek yang kemudian difermentasi selama 40 jam. Kadar protein ditentukan menggunakan metode Biuret sedangkan identifikasi asam amino menggunakan metode Kromatografi Lapis Tipis (KLT) dan Kromatografi Cair Kinerja Tinggi (KCKT). Rancangan percobaan penelitian menggunakan Rancangan Acak Kelompok (RAK). Sebagai perlakuan adalah gaplek kontrol (tidak terfortifikasi tepung kedelai) pada jam ke-0 (G0); 20 jam (G20); 40 jam (G40) dan gaplek terfortifikasi pada jam ke-0 (GF0); 20 jam (GF20); dan 40 jam (GF40). Sebagai kelompok adalah waktu analisis. Data rata-rata kadar protein terlarut dibandingkan dengan uji Beda Nyata Jujur (BNJ) dengan tingkat kebermaknaan 5%. Hasil penelitian ini menunjukkan bahwa kadar protein terlarut pada fermentasi selama 40 jam lebih tinggi dibandingkan 20 jam dan 0 jam, dengan nilai 22,68%, 20,96%, dan 18,70% secara berurutan. Berdasarkan hasil identifikasi KLT dan KCKT, asam amino dalam tepung gaplek terfortifikasi adalah aspartat, glutamat, serin, histidin, glisin, arginin, alanin, tirosin, metionin, valin, isoleusin, dan lisin.