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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian KOVALEN: Jurnal Riset Kimia AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat
Chitra Anggriani Salingkat
Universitas Tadulako
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry

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Journal : Jurnal Pengolahan Pangan

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PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Amalia Noviyanty; Chitra Anggriani Salingkat; Syamsiar
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.723 KB) | DOI: 10.31970/pangan.v4i2.26

Abstract

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ​​of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ​​of 78.78 ppm and 115.90 ppm.
KARAKTERISTIK KIMIA ROTI PREBIOTIK DARI BERBAGAI PATI SAGU HASIL MODIFIKASI Abdul Rahim; Gatot Siswo Hutomo; Made Tangkas; Rosmianti; Putri Andini; Andri; Chitra Anggriani Salingkat
Jurnal Pengolahan Pangan Vol 7 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v7i2.83

Abstract

The purpose of this research is the chemical characteristics of prebiotic bread from various modified sago starch, namely acetylated sago starch (ASS), butyrylated sago starch (BSS), phosphorylated sago starch (PSS). Preparation of prebiotic bread was done by using a ratio of wheat flour (WF) with a single modified sago starch consisting of 360 WF:0; 180 WF: 180 ASS; 180 WF: 180 BSS and 180 WF: 180 PSS with 4 replicates. Research parameters include water, ash, fat, protein, fiber and carbohydrate content. The results showed that the best prebiotic bread was obtained at 180 WF:180 ASS with 28.33% water, 0.79% ash, 3.58% fat, 6.85% protein, 0.096% fiber and 58.98% carbohydrates. Modified sago starch has been potential as an alternative raw material for the manufacture of prebiotic bread.
Co-Authors Abdul Rahim Amalia Noviyanty Andri Gatot Siswo Hutomo Made Tangkas Putri Andini Rosmianti Sulmi Sulmi Syamsiar Syamsiar Syamsiar