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THE EFFECT OF ADDITION OF GINGER EXTRACT AND KENCUR EXTRACT ON THE PHYSICOCHEMICAL PROPERTIES OF INSTANT TEMULAWAK AND THE SENSORY PROPERTIES OF THE BEVERAGE Septiana, Aisyah Tri
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgps.2019.3.2.2274

Abstract

AbstrACT Temulawak has health benefits, but it is sensationally less favored because it is bitter and has an unpleasant odor, so that in its processing often other spices such as ginger and kencur are added. Temulawak can be processed into temulawak instant drink. This study aims to determine the effect of the concentration of ginger extract (0%, 15%, 30%) and kencur (0%, 15%, 30%) on the physicochemical properties of temulawak instant and sensory brewed drinks. Physicochemical measurements were carried out by analyzing the water content and density of cages of temulawak instant drink. Sensory analysis included color, aroma, spicy taste, sweetness, flavor and likeness. The results showed that the addition of ginger and kencur extract tended to increase water content. The addition of ginger extract and kencur up to 15% increase the flavor and preference of ginger drink. The best combination of the addition of ginger extract and kencur extract was obtained in the treatment of adding ginger extract 15% and the concentration of galingale extract 15% with physicochemical properties of powder drink: water content of 5.20% bb and kamba density of 0.608 g / ml. color 3.24 (brownish yellow); 2.68 spicy flavor (approaching somewhat spicy); sweetness level 3,4 (somewhat sweet); flavor 3.51 (close to tasty); fondness 3.43 (few likes).
Antioxidan activity of Sargassum duplicatum seaweed extract Septiana, Aisyah Tri; Asnani, Ari
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.4 KB)

Abstract

Sargassum duplicatum contains bioactive compounds that potential as antioxidants. The aims of the research were to study the antioxidant activity of S. duplicatum’s extract obtained from solvent extraction by one-step extraction and multi-step extraction methods. Solvents used were hexanes, ethyl acetate, methanol, ethanol, and water. Antioxidant activity of extract was measured by analyzing the peroxide value, malonaldehide (MDA) from linoleic acid dan 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenger capacity. The result showed that the extract of S. duplicatum could inhibit linoleic acid oxidation and scavenge free radical. Antioxidant activity on linoleic acid of methanol extract from one-step extraction method was the highest, whereas antioxidant activity of ethanol and ethyl acetate extracts was not significantly different. Methanol extract from one step extraction could inhibit peroxide formation by 86.4%, and MDA formation by 77.5%. As reference, α tocopherol inhibited peroxide formation by 89.1% and MDA formation by 60.6%. The DPPH radical scavenger capacity of all extracts of S. duplicatum was lower than α tocopherol.  Activity of antioxidant of those extracts was closely related to their total phenolic content.Key words: Extraction, antioxidant, Sargassum duplicatum
AKTIVITAS ANTIOKSIDAN EKSTRAK DIKHLOROMETANA DAN AIR JAHE (ZINGIBER OFFICINALE ROSCOE) PADA ASAM LINOLEAT [ANTIOXIDANT ACTIVITY OF GINGER (ZINGIBER OFFICINALE ROSCOE) DICHLOROMETHANE AND WATER EXCTRACT ON LINOLEIC ACID] Septiana, Aisyah Tri; Muchtadi, Deddy; Zakaria, Fransiska R.
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): 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 (226.643 KB)

Abstract

    Antioxidant activity of various ginger extracts are different.  The aims of this work are to determine the antioxidant activity of ginger extracts on linoleic acid. The antioxidant activities were tested on  linoleic acid supplemented with water and dichloromethane extract of ginger.   The antioxidant  activity was tested by measuring malonaldehide absorbance.  Total phenol and iron content  of the extracts were analyzed by spectrometry.  This research showed that antioxidant activity of water and dichloromethane extract of ginger was stronger than a-tocopherol, and antioxidant activity of dichloromethane extract is stronger than water extract of ginger.  Antioxidant activity of ginger extracts, seems to be correlated with  the  total phenol and iron contents. 
AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL DARI IRISAN BUAH KERING MAHKOTA DEWA Antioxidant Activity of Functional Beverage from Mahkota Dewa (Phaleria macrocarpa(Scheff) Boerl) Dried Fruit Slices Septiana, Aisyah Tri; Dwiyanti, Hidayah
Jurnal Agritech Vol 29, No 01 (2009)
Publisher : Jurnal Agritech

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.842 KB)

Abstract

Mahkota dewa (Phaleria macrocarpa (Scheff) Boerl) contains bioactive compounds having antioxidant activity. Theaims of the research were to study the influence of processing methods and the kinds of sweetener to the level andactivity of antioxidant of beverage from mahkota dewa dried fruit slices. Mahkota dewa beverage with the highestantioxidant level and activity obtained on combination of dipping treatment method and honey sweetener usage. Theresults showed that the total phenolic content of 11.01 ppm, the inhibition percentage of peroxide of 83.02 %, andthe inhibition percentage of malonaldehide (MDA) of 67.54 %. Ability to inhibition forming of the MDA and peroxidebigger than tokoferol.Keywords: antioxidant activity, dried fruit slices ABSTRAKBuah mahkota dewa (Phaleria macrocarpa (Scheff) Boerl) mengandung zat-zat aktif yang mempunyai aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh metode pengolahan dan jenis pemanis terhadap kadar dan aktivitas antioksidan minuman mahkota dewa. Kombinasi perlakuan terbaik yang memiliki kadar dan aktivitasantioksidan paling tinggi adalah kombinasi perlakuan perendaman dan jenis pemanis madu yang ditunjukkan dengannilai total fenol sebesar 11,01 ppm, penghambatan peroksida sebesar 83,02 %, dan penghambatan malonaldehida(MDA) sebesar 67,54 %. Kemampuan terhadap penghambatan pembentukan peroksida dan MDA tersebut lebih besardari α tokoferol.Kata kunci: Aktivitas antioksidan, irisan buah kering mahkota dewa 
Pengaruh Spesies Zingiberaceae (Jahe, Temulawak, Kunyit, dan Kunyit Putih) dan Keetbalan Isiran Sebelum Pengeringan terhadap Kadar dan Aktivitas Antioksidan Ekstrak Aseton yang Dihasilkan Septiana, Aisyah Tri; Mustaufik, Mustaufik; Dwiyanti, Hidayah; Muchtadi, Deddy; Zakaria, Fransiska; Ola, Maria Menu
Agritech Vol 26, No 2 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1468.305 KB) | DOI: 10.22146/agritech.9473

Abstract

This research was aimed to determine the influence ofzingiberaceae species and the influence ofslice thickness before drying process by using cabinet dryer to the antioxidant content (total phenolics and curcumin) and antioxidant activity (absorbance of peroxide and malonaldehide ). The results of the research showed that total phenolics of turmeric extract (216.57 ppm) and temulawak (190.41 ppm) > ginger (127,97 ppm) > white turmeric extract (31,13 ppm), where as curcumin content of turmeric (55,93 ppm) and temulawak extract (48,95 ppm) > white turmeric (6,51 ppm) and ginger extract (4,67 ppm). The antioxidant activity that is indicated peroxide and malonaldehide forming from 1 inoleic acid which is supplemented to temulawak extract, turmeric, and ginger extract > white turmeric extract. Turmeric, temulawak, and ginger extract had the antioxidant activity higher than tocopherol, where as white turmeric had lower antioxidant activity than a tocopherol. The slicing sample with slice size of 4 mm before drying process with cabinet dryer had rate and antioxidant activity better than that of 2 mm. The total phenolics of zingiberaceae extract with slice size of 4 mm (161,86 ppm) > 2 mm (121,18 ppm), and the curcumin content of zingiberaceae extract with slice of 4 mm (34,58 ppm) > 2 mm (23,45 ppm). The slice of 4 mm had a relatff higher value than the slice of 2 mm to the antioxidant activity zingiberaceae extract that is indicated peroxide and malonaldehide formation.
Jatropha Oil Utilization as Basic Material of Grease Lubricant Yanto, Tri; Septiana, Aisyah Tri
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Grease is a kind of lubricant having form of semi solid to solid. It is made of three basic components: base oil, thickening agents and additives. Jatropha oil has a potential roles as a grease lubricant base oil. This research aimed to study the differences of basic material compositions towards the grease qualities, to study the thickening agent which had the most suitable for grease production and to determine the best treatment combination of grease formulation using jatropha oil. The research used an experimental method. The tested factors were types of oil consists and thickening agent consists. Physicochemical variables observed were: dropping point, pH, texture and corrosion resistance. The result of the research showed that the differences of basic material compositions gave the influence to the grease dropping point characteristics. The addition of castor oil 15% could decrease the grease dropping point (from 101.33 oC to 99.08 oC) while the addition of mineral oil lubricant 15% could increase the grease dropping point (101.33 oC to 112.58 oC). The thickening agent which had the most suitable for grease production using jatropha oil was LiOH 3.5% + Al(OH)3 0.5% produced 128.83 oC of dropping point. The best formulation based on zero-one test method obtained at treatment of M3P6, i.e. the grease which has basic materials composition of jatropha oil + mineral oil lubricant 15% and thickening agent of LiOH 0.5% + Al(OH)3 0.5%. That formulation had the characteristic 138 oC of dropping point, pH 7.5, 4.63 mm/dt of texture (NLGI grade of 3) and corrosion resistance included in group 1b (dark orange). Keywords: grease, jatropha oil, castor oil
Penghambatan Oksidasi LDL oleh Ekstrak Air Jahe (Zingiber officinale Roscoe) Secara In Vitro Septiana, Aisyah Tri; Zakaria, Fransiska Rungkat
Agritech Vol 22, No 1 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1345.393 KB) | DOI: 10.22146/agritech.13575

Abstract

Oxidative modification of LDL is believed to play an important role in atherogenesis. Water extract of ginger rhizomes exhibited antioxidative activity is higher than α tocopherol using linoleic acid as substrate. In addition, these extract is kind of ginger extract that daily consumed so may be can be used as functional food. We investigated the effect of in vitro these extract enrichment of LDL on the prevention of oxidative LDL by CuSO4. Plasma was supplemented with 430 or 4300 µg/ml water extract in dimethylsulfoxide (DMSO) (10 µ DMSO per ml plasma), incubated, and the LDL was isolated. Ginger extract also was suplemented on LDL was isolate, and incubated. Lag phase and malonaldehide content was analized after the isolated LDL was oxidized using CuSO4. The result showed that water extract of ginger rhizomes suplementation reduced melonaldehide formation depended on its suplementation. Suplementation these extract on plasma (4300 µg/ml plasma) only reduced 19,04 % malonaldehide content, whereas α tocopherol suplemtation can reduced 26,29 % malonaldehide formation. These extract suplementation on LDL isolate can reduced 43,91 % malonaldehide formation. This research has shown that ginger extract is capable of protecting LDL from oxidation.
EKSTRAK JAHE (ZINGIBER OFFICINALE ROSCOE) PENGHAMBAT OKSIDASI LDL [GINGER (ZINGIBER OFFICINALE ROSCOE) EXTRACTS INHIBITS LDL OXIDATION] Septiana, Aisyah Tri; Zakaria, Fransiska R; ,, Sulistiyani
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Oxidative modification of LDL is believed to play an important role in atherogenesis.  Dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as substrate.  We investigated the in vitro effect of these extract enrichment on the prevention of oxidative LDL by CuSO4. Plasma was supplemented with 43, 430, or 4300 mg/ml dichloromethane extract in dimethylsulfoxide (DMSO) (10 ml DMSO per ml plasma), incubated, and the LDL was isolated.  Lag phase and malonaldehide content was analized after the isolated LDL was oxidized using CuSO4.  The result showed that dichloromethane extract of ginger rhizomes suplementation prolonged lag phase and reduced malonaldehide formation depended on its concentration.  Concentration of 43 and 4300 mg/ml plasma of these extract reduced malonaldehide formation by 35,29 % and 69,72 % respectively, but not significant in prolonged lag phase.  Concentration of these extract with largest prolonged lag phase (82,16 %) and reduced malonaldehide formation (74,95 %)  was 430  mg/ml plasma.  This research has shown that ginger extract is capable of protecting LDL from oxidation. 
Ekstrak Air Jahe (Zingiber officinale Roscoe) Menghambat Akumulasi Kolesterol pada Makrofag Septiana, Aisyah Tri
Agritech Vol 24, No 3 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1144.653 KB) | DOI: 10.22146/agritech.13458

Abstract

Water extract of ginger rhizomes has been reported to protect low density lipoprotein (LDL) oxidation. We investigated the effect of these extract enrichment on the prevention of cholesterol accumuation in macrophage. Water extract of ginger rhizomes was suplemented on LDL isolate (2150 idg/m1 LDL), oxidized with CuSO4 and incubated on macrophage culture. These extract also was suplemented on macrophage culture before incubated with LDL and FeCl2. The corresponding esterified cholesterol accumulation was analized from macrophage culture. Result showed that water extract of ginger rhizomes suplementation on LDL isolated before CuSO4 oxidation and on medium macrophage culture before incubation with LDL and FeCl2 reduced 69,07 % and 43,21 % of esterified cholesterol accumulation from macrophage, respectively. This research has shown that water extract of ginger rhizomes is capable of prevention cholesterol accumulation in macrophage.
Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia Septiana, Aisyah Tri; Samsi, Mohammad; Mustaufik, Mustaufik
Agritech Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.174 KB) | DOI: 10.22146/agritech.17001

Abstract

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.