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All Journal GEMA TEKNOLOGI
Pangestu, Ilyas Teguh
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Computer Science & IT

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PENENTUAN FAKTOR BERPENGARUH PADA EKSTRAKSI RIMPANG JAHE MENGGUNAKAN EXTRAKTOR BERPENGADUK Anggista, Giovani; Pangestu, Ilyas Teguh; Handayani, Dwi; Yulianto, M. Endy; Astuti, Septi Kusuma
Gema Teknologi Vol 20, No 3 (2019): April 2019 - October 2019
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.542 KB) | DOI: 10.14710/gt.v20i3.24532

Abstract

Giovani Anggista , Ilyas Teguh Pangestu, Dwi Handayani, M. Endy Yulianto, Septi Kusuma, in this paper explain that the main part of ginger used is rhizome. Processed ginger products that can be developed are ginger oleoresin which contains components of gingerol, shogaol, zingerone, resin and essential oils. Ginger oleoresin content ranges from 3.2 - 9.5%, while the content of gingerol in oleoresin is between 14-25% and shogaol between oleoresin. 2.8-7.0%. Considering the benefits of high-antioxidant ginger which functions as an anti-inflammatory and prevents tumor growth, it is necessary to extract the ginger rhizome. The purpose of this study was to determine the factors that most influence the extraction of gingerol from the ginger rhizome using a stirred extractor and relatively good conditions. Experiments were carried out with various solvents, pH and temperature. Solvents 4 liters and 8 liters, pH 4 and 6 and temperatures 60oC and 100oC. The Gingerol content is measured by a VIS spectrophotometer. The most influential factor in extraction of ginger was determined by experimental design 23. The analysis of the results showed that for extracting 500 grams of powdered ginger using water as a solvent, the most influential factor was pH, in this case, at pH 6 containing 4% ginger.
EKSTRAKSI SENYAWA BIOAKTIF THEAFLAVIN TEH OOLONG (CAMELLIA SINESIS) DENGAN AIR SEBAGAI GREEN SOLVENT Amalia, Rizka; Yulianto, Mohamad Endy; Purwantisari, Susiana; Yudanto, Yusuf Arya; Pangestu, Ilyas Teguh
Gema Teknologi Vol 21, No 1 (2020): April 2020 - October 2020
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/gt.v21i1.32287

Abstract

Theaflavin, a polyphenolic compounds found  in oolong tea and black tea, thought to have medicinal potency. Theaflavins and their derivatives such as theaflavin gallate have shown a broad spectrum of antiviral activity against several viruses, including influenza A, B and hepatitis C viruses. Previous research show that theaflavins could inhibit RdRp activity through blocking the active site in the catalytic pocket of RdRp in SARS‐CoV‐2, SARS‐CoV and MERS‐CoV.. This research aims to extract theaflavins in oolong tea with water solvent at a temperature of 100oC, pressure > 1 atm and varied extraction times (10-60 minutes). The effect of oolong tea extraction time towards the  theaflavin content was observed. The results showed that with the longer extraction time, the theaflavin levels were reduced due to the degradation of thermal theaflavins into thearubigins. The model exponential equation obtained is  y=14,91488 e-0,2631x + 0,11865, with the R2=0.99161. The best operating conditions was obtained at 10 minutes of extraction time, resulted in 1.19% of the total theaflavin content of oolong tea.
Co-Authors Anggista, Giovani Astuti, Septi Kusuma Dwi Handayani Mohamad Endy Y Yulianto Rizka Amalia Susiana Purwantisari Yudanto, Yusuf Arya