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PHYTOCHEMICAL CONTENTS OF TORBANGUN (COLEUS AMBOINICUS LOUR) FROM FRACTIONATION OF PRESSURIZED LIQUID EXTRACTION Laila, Farida; Fardiaz, Dedi; Yuliana, Nancy Dewi; Damanik, Muhammad Rizal Martua; Dewi, Fitriya Nur Anissa
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 2 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.25.2.224

Abstract

Coleus amboinicus (Lour) (torbangun) has been used traditionally as a breast milk stimulant, flavoring agent in many cuisines, and reported to possess many pharmacological values. The aim of this study was to explore the utility of the Pressurized Liquid Extraction (PLE) technique to identify the phytochemical contents of torbangun. In this study, total phenolic content and flavonoid in torbangun were determined using spectrophotometric method. The GC-MS analysis was used to identify the chemical constituents of torbangun, which was sequentially extracted with a wide range of solvent or solvent mixture from nonpolar-moderately polar and finally polar solvent. Total phenolic and flavonoid contents in the methanol extract of torbangun were 42.17±2.96 mg GAE/g and 11.20±0.58 mg QE/g, respectively. The identified chemical constituents in torbangun were sugar, hydrocarbon, ketone, terpenes, phenolics, fatty acid, fatty alcohol, steroids, alkaloids, and others, whereas the dominant constituents were phenolic compound, alkane, and sugar. In conclusion, this study demonstrated the effectiveness and rapid extraction of the PLE technique. Many valuable compounds in torbangun were extracted using gradual composition of solvent and were able to identify certain compounds in different polarities of solvents that are important in functional food preparation, pharmaceutical, and metabolomics research. Keywords: bioactive, extract, nontoxic, plant, solvent
3-MONOKLORO-1,2-PROPANDIOL PADA KEMASAN KERTAS DUPLEKS SERTA MIGRASINYA KE DALAM SIMULAN PANGAN Rachmani, Ira Dwi; Kusnandar, Feri; Yuliana, Nancy Dewi; Regina, Yane; Massijaya, Muh. Yusram; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (396.265 KB) | DOI: 10.6066/jtip.2015.26.1.44

Abstract

3-Monochloro-1,2-propandiol (3-MCPD) is a carcinogenic food contaminant. 3-MCPD is formed during food processing, and can also be derived from food contact packaging materials, including paper. Wet-strength resin is often added into paper food packaging to provide moisture resistance and thus enhancing food shelf-life and consumer usage. The wet-strength resins which are manufactured from epichlorohydrin-based starting materials, are known to initiate the formation of 3-MCPD. Thus, the objectives of this study were: 1) to validate an analytical method for the analysis 3-MCPD in duplex paper packaging, 2) to analyze3-MCPD content in duplex paper, and 3) to analyze 3-MCPD migration from duplex paper packaging into food simulants. 3-MCPD content in duplex paper was analyzed by a validated GC-MS method with linearity value (R2) of 0.993, limit of detection (LOD) of 6.65 ppb, limit of quantification (LOQ) of 22.15 ppb, and recovery range of 83.00?114.13%. The 3-MCPD content of five sample duplex papers obtained from different packaging paper manufacturers were ranging from 753.43 to 825.36 ppb, and there was no significant differences between the samples. Direct contact between food simulants and duplex paper for 24 hours at 40°C generated migration of 3-MCPD at levels of 40.55 to 57.61%.
OPTIMASI DAN VALIDASI METODE KROMATOGRAFI CAIR KINERJA TINGGI UNTUK MENETAPKAN KADAR ASAM KLOROGENAT DALAM EKSTRAK ETANOL DAUN YAKON (SMALLANTHUS SONCHIFOLIUS (POEPP. & ENDL.) H. ROBINSON) Aziz, Zuhelmi; Nurhidayati, Liliek; Abdillah, Syamsudin; Yuliana, Nancy Dewi; Simanjuntak, Partomuan
ALCHEMY Jurnal Penelitian Kimia Vol 16, No 1 (2020): Vol 16, No 1 (2020) Alchemy Jurnal Penelitian Kimia
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.16.1.28952.66-76

Abstract

Yakon merupakan tanaman yang dapat digunakan untuk pengobatan dan kebutuhan pangan. Salah satu kandungan zat berkhasiat dalam daun yakon adalah asam klorogenat. Asam klorogenat diketahui memiliki aktifitas sebagai antioksidan, antikanker dan antidiabetes.  Penentuan kadar asam klorogenat dalam matriks yang kompleks diperlukan metode yang selektif dengan ketelitian dan ketepatan yang baik. Pada penelitian ini dilakukan optimasi dan validasi metode kromatografi cair kinerja tinggi (KCKT) fase balik untuk penetapan kadar asam klorogenat. Ekstrak dibuat secara ultrasonikasi menggunakan pelarut etanol 95%. Kondisi optimum diperoleh menggunakan fase gerak asam format 0,1% dalam asetonitril?asam format 0,1% dalam air (gradien); fase diam oktadesilsilan (C18) pada suhu 30 ºC dan detektor UV pada panjang gelombang 328 nm. Metode KCKT ini memberikan hasil yang memiliki ketelitian yang tinggi dengan simpangan baku relatif 0,79% dan ketepatan yang baik dengan perolehan kembali 97,50%. Kadar asam klorogenat yang diperoleh dalam ekstrak etanol 95% daun yakon sebesar 1,02%. Optimization and Validation of High Performance Liquid Chromatography Methods for Determination of Chlorogenic Acid Levels in Ethanol Extracts of Yakon Leaves (Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson). Yacon is a plant that can be used for medication and food needs. One of the bioactive compounds of yacon leaves is chlorogenic acid. Chlorogenic acid has various biological activities, such as antioxidant, anticancer and antidiabetic activities. To determine the chlorogenic acid in such complex matrix, such selective methods with good precision and acuracy are required. In this study, the optimization and validation of reverse phase high performance liquid chromatography (HPLC) method for chlorogenic acid determination were performed. The extract was prepared by ultrasonication in 95% ethanol.The optimized condition for HPLC obtained was by using mobile phase  0.1% formic acid in acetonitrile ? 0.1% formic acid in water with gradient elution, stationary phase octadesylsilane  (C18)  at 30 oC and UV detector at of 328 nm. The result showed that HPLC method had high precicion with relative standard deviation of 0.79% and high accuracy with recovery of 97.50%. The chlorogenic acid in the ethanol 95% extract of Yacon leaves was 1,02%.
EFFECTS OF TORBANGUN LEAVES(COLEUS AMBOINICUS LOUR) EXTRACT ON BLOOD GLUCOSE AND SUPER OXIDE DISMUTASE ACTIVITY IN HYPERGLYCEMIC RATS Andrestian, Meilla Dwi; Damanik, Muhammad Rizal Martua; Anwar, Faisal; Yuliana, Nancy Dewi
Jurnal Gizi dan Pangan Vol. 14 No. 3 (2019)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.66 KB) | DOI: 10.25182/jgp.2019.14.3.149-156

Abstract

This research aimed to analyze the yield of torbangun extract, flavonoid content, and antioxidant activity of TE-S and its effect on the activity of SOD enzymes and blood glucose level in hyperglycemic rats as a DM animal model. The water content of simplicia was measured by the gravimetric method. The antioxidant activity of TE-S was determined using the DPPH method, while the total flavonoid was measured using spectrophotometry. The study was a completely randomized design using 25 Sprague Dawley rats. Rats were divided into four groups, namely NG (negative control, hyperglycemic rats), N (normal rats), H-IM (control of metformin drugs 62.5 mg/kg of BW), and H-IT (TE-S 620 mg/kg of BW). The treatment was carried out for 14 days. FBG levels were taken on day 0, 4, 7, 11, and 14, measured using a glucometer, while blood serum SOD levels were measured using ELISA. The study showed the water content of torbangun simplicia was 7.99% and TE-S yield from simplicia was 4.69%. TE-S contains total flavonoids of 3.91% and antioxidant activity (IC50) of 306.28 ppm with a standard of 1 ppm vitamin C. TE-S treatment significantly decreased FBG (p=0.005, ?=0.01) and increased SOD levels in hyperglycemic rats. TE-S has the potential to increase blood serum SOD levels by contributing to the availability of antioxidants and decreasing blood glucose levels in hyperglycemic rats. 
AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANAME Yuniati, Tatty; Sukarno, Sukarno; Yuliana, Nancy Dewi; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (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 (385.102 KB) | DOI: 10.6066/jtip.2018.29.1.102

Abstract

Blackening is a problem occurring in crustaceans, such as whiteleg shrimps (Litopenaeus vannamei), during post-mortem storage. Although blackspot seems to be harmless to consumers, it decreases the product?s market value, consumer?s acceptance and causes a considerable financial loss. The objective of the study was to determine the best Allium extracts from five Allium types with the ability to inhibit blackspot and apply the extracts on whiteleg shrimp. The five types of Allium were red onion (Allium cepa L. var Aggregatum), garlic (Allium sativum), yellow onion (Allium cepa Linneaus), leek (Allium fistulosum) and chives (Allium schoenoprasum L). Extraction of Allium was conducted using 80% methanol as the solvent. The dry extracts were tested in vitro using a commercial polyphenol oxidase (PPO) enzyme and a melanosis test was conducted on whiteleg shrimp treated with the extracts and stored at 0°C for 10 days. The results showed that the highest inhibition of blackspot formation was obtained by red onion extract at 69.79±1.91% and the lowest was by garlic extract at 14.06±1.41%. The shrimps dipped in red onion extract had the lowest melanosis values and browning index values at 5.1±0.8 and 16.76±0.94, respectively. Red onion extract had the best ability to inhibit blackspot and has the potential to be used in shrimp.
FTIR-METABOLOMICS TO CORRELATE SORGHUM’S CHEMICAL PROFILE AND HCT-116 CYTOTOXICITY CHANGES DURING RICE-ANALOGUE PRODUCTION Yuliana, Nancy Dewi; Prangdimurti, Endang; Faridah, Didah Nur
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 (577.574 KB) | DOI: 10.6066/jtip.2018.29.2.110

Abstract

Rice-analogue (RA) made from sorghum (Sorghum bicolor L. Moench) has recently been popular in Indonesia for its potential as an alternative staple food besides rice. Sorghum has many phytochemicals with various functional properties including those which correlate to anticancer activity. The RA production in-volves several steps; polishing, milling, mixing, extruding, and oven drying. This study used FTIR based metabolomics to identify if these steps affect sorghum phytochemicals composition and its cytotoxicity acti-vity against HCT-116 cell lines in-vitro. It was discovered that sorghum cytotoxic activity was relatively sta-ble during the process. The RA final product (oven dried RA) showed higher activity (90.85%) as compared to other samples taken from previous step (2000 ppm dose). The correlation between FTIR profile and cytotoxic activity of RA was analyzed using one of the multivariate data analysis method namely orthogonal projection to the least square (OPLS). By comparing the OPLS data with FTIR data of compounds reported to be found in sorghum, it is shown that typical FTIR patterns for phenolic compounds particularly ferulic acids, p-coumaric acid, and procyanidins, as well as phytosterols, were highly correlated with RA?s cytotoxic activity. The signals were found to be dominant in the most active sample (oven dried RA). It can be concluded that sorghum phytochemicals responsible for its cytotoxic activity were not affected by processing steps, therefore RA is potential to be promoted as alternative func-tional staple food in Indonesia.
ISOLASI LISOZIM ALBUMIN TELUR AYAM RAS DENGAN METODE KROMATOGRAFI PENUKAR ION Wulandari, Zakiah; Fardiaz, Dedi; Thenawijaya, Maggy; Yuliana, Nancy Dewi; Budiman, Cahyo
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 (321.654 KB) | DOI: 10.6066/jtip.2018.29.2.155

Abstract

Lysozyme is one of the proteins found in hen egg albumin. Besides known as antimicrobial agents, lysozyme hydrolysis products can also function as antioxidants and as angiotensin converting enzyme (ACE) inhibitors. The lysozyme is also known to have lysine and arginine that can give a sweet taste. The research aimed to isolate lysozyme from commercial laying hen eggs. The isolation and purification of the eggs lysozyme was done by preparative and analytical separation technique using cation exchange resins.  The preparative separation was carried out by centrifugation of a large sample size of 205 g by centrifuga-tion, while the analytical separation only used only 3.16 g sample with a column measuring 13 cm in length and 3 cm in diameter. The number of samples isolated by preparative separation is greater than that with analytical method. The preparative separation was conducted in order to obtain the pure isolated lysozyme in higher quantity for further testing purposes. The purity of the isolated lysozyme from preparative separa-tion was 68.62% and the purity of isolated lysozyme from analytical separation was 63.03%. 
KAPASITAS ANTIOKSIDAN DAN INHIBITOR ALFA GLUKOSIDASE EKSTRAK UMBI BAWANG DAYAK [ANTIOXIDANT AND ALPHA-GLUCOSIDASE INHIBITORY PROPERTIES OF BAWANG DAYAK BULB EXTRACTS] Febrinda, Andi Early; Astawan, Made; Wresdiyati, Tutik; Yuliana, Nancy Dewi
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): 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 (412.076 KB) | DOI: 10.6066/jtip.2013.24.2.161

Abstract

Bawang dayak (Eleutherine palmifolia) is an indigenous plant in Borneo traditionally used by Dayak tribes to treat any kind of degenerative deseases including diabetes mellitus. The purpose of this research was to measure antioxidant and antidiabetic capacities of water and ethanolic extracts of bawang dayak bulb. Parameters evaluated in this research were phytochemical screening, total phenolics, flavonoid content, DPPH free-radical scavenging activity, and alpha glucosidase inhibiting (AGI) activity. The result showed that the total phenolics and flavonoid content in bawang dayak ethanolic extract (217.71 mg GAE/g and 65.35 mg QE/g) were higher than that of the water extract (139.93 mg GAE/g and 16.95 mg QE/g). The ethanolic extract also had higher antioxidant and AGI activities (IC50 112 and 241 ppm) than that of the water extract (IC50 526 and 505 ppm). In addition, the IC50 values for AGI in bawang dayak ethanolic extract was lower than acarbose which is known as a commercial antidiabetic agent.
Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran Rasyid, Maya Indra; Yuliana, Nancy Dewi; Budijanto, Slamet
Agritech Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (768.06 KB) | DOI: 10.22146/agritech.16762

Abstract

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics.  The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control)  from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of  9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.
Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau Yuliani, Hilka; Yuliana, Nancy Dewi; Budijanto, Slamet
Agritech Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.95 KB) | DOI: 10.22146/agritech.9322

Abstract

Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial.