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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian Pascapanen Pertanian
Fransiska R Zakaria
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN SUJI (Pleomele angustifolia N.E. Brown) [Antioxidant Activity of Suji (Pleomele angustifolia N.E. Brown) Leaf Extract] Endang Prangdimurti; Deddy Muchtadi; Made Astawan; Fransiska R Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Numerous studies showed that chlorophyll and its derivatives had antioxidant activity. This research was conducted to obtain the chlorophyll-rich suji leaf liquid extract (SLE) and then to investigate the oral administration this extract on the antioxidant status by means of animal study. The use of Tween 80 0.75%  in sodium citrate 12 mM solution as an extraction solution combined with 30 minutes incubation time at 70-75oC increased significantly the total chlorophylls content, the water-soluble chlorophylls content and the antioxidant activity of the yielded extract, compared to the suji leaf water-only extract.  Two-month oral administration of SLE  to male Sprague Dawley rats showed that the liver MDA level significantly decreased, and the liver catalase and superoxide dismutase antioxidant enzyme activities significantly increased compared to the control group. It was suggested that the chlorophyll content in SLE might increase the antioxidant status of animal tested.
Hormone-Immunity Response of Premenopausal Women Intervened with Skim Milk Based Functional Drink Supplemented with 100 mg Soy Isoflavone and 8 mg Zn-sulfate (Susumeno) Heri Winarsi; Deddy Muchtadi; Fransiska R Zakaria; B Purwantara
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The study was conducted to evaluate the effect of intervention of skim milk based functional drink supplemented with 100 mg of soy isoflavone and 8 mg of Zn-sulfate (susumeno) on serum estradiol and thymulin hormones levels of permenopausal women. After 2 month of intervention, the estradiol levels did not change, and the levels were in the range of 39,16 – 41,99 pg/ml. However the thymulin hormone levels increased significantly from 2,37 µg/ml to 3,31 µg/ml. Increase in thymulin levels shows that the disfuction of immune system of premenopausal could be improved by the functional drink. Key words : Estradiol, thymulin, soy isoflavone, Zn, premenopausal women.
Effects of Susumeno (skim milk fortified with soy isoflavone and Zn supplement) on menopausal syndrome in premenopausal women Hery Winarsi; Deddy Muchtadi; Fransiska R Zakaria; Bambang Purwantara
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Premenopause is part of natural aging process in women indicated by the decrease of ovarial estrogen production, and usually followed by development of menopausal syndrome. Susumeno, skim milk fortified with 100 mg of soy isoflavone and 8 mg of Zn was given to premenopausal women for decreasing menopausal syndrome. This research aimed to evaluate the effect of susumeno on menopausal syndrome in premenopausal women. About 33 premenopausal women aged 43-52 years old in Purwokerto were choosen as respondent. Their menopausal syndrome were identified by using questioner. The answers were scored from 1 to 5 ; i.e., 1 = not detected; 2 = less detected; 3 = mildly detected; 4 = detected; 5 = much detected. It was revealed that some of menopausal syndromes had significantly decreased, especially vaginal dryness from less detected to not detected (p=0,01); fatigue from mildly detected to not detected (p=4,07E-05); mindless from mildly detected to not detected (p=0,022); and dyspareunia from less detected to not detected (p=0,036). Key words: menopausal syndrome, soy isoflavone, Zn, premenopausal women.
Protective Effect of Bangle (Zingiber cassumunar ROXB) Rhizome Extract on CCl4-Induced Liver Damage of Rats Elmeizy Arafah; Deddy Muchtadi; Fransiska R Zakaria; Tutik Wresdiyati; Sidik .
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Zingiber cassumunar Roxb known as Bangle, has antioxidative and antiinflammatory activities. It has been used for medicinal purposes traditionally. The aim of this study was to investigate whether administration of Z. cassumunar extracts orally may prevent acute liver damage induced by carbontetrachloride (CCl4) in rats. The study was carried out on 5 groups of male Sprague-Dawley rats (n=5). Group 1 was given ethyl acetate fraction of Bangle rhizome extract (30 mg/kg bw) (KS), group 2 was given dry juice of Bangle rhizome (30 mg/kg bw) (SK), group 3 was given curcuminoid (30 mg/kg bw) (KUR), group 4 as negative control (KN) given 5% Tween 80 solution (10 ml/kg bw) and Group 5 as control (K). Carbontetrachloride 0,1 ml/kg bw was given orally after 7 days to group KS, SK, KUR and KN. Rats were terminated 24 hours after CCl4-induction. Liver injury was evaluated by analyzed SGPT and SGOT activities from the serum and histopathologycal examination was conducted on the liver. The results clearly indicated that extracts of Z. cassumunar could reduced significantly the degree of liver damage induced by CCl4. It may be concluded that Z. cassumunar rhizome could be used as substance for hepatoprotector. Key words : Zingiber cassumunar, hepatoprotector, Liver damage.
The Effect Of Ginger (Zingiber Officinale Roscoe) Consumption On Plasma Malonaldehyde And Vitamin E Concentration Of Students From Bogor Fransiska R Zakaria; Hari Susanto; Arif Hartoyo
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Extracts of ginger contain a great number of substances having antoxidant activity. This reaserch was conducted to study the effect of ginger on malonaldehyde (MDA) as indicator of free radical and vitamin E as one of the nutrient antioxidants. Healthy student subjects were divided into treated (n=12) and control group (n=12). Treated group was suplemented with ginger drink for 30 days.At the beginning and the end of intervention, both treatment and control groups were subjected to physical health examination and their peripheral blood were with drawn for analysis of MDA (malonaldehyde) and vitamin E in plasma. Individual data from all groups revealed that treated group has significant decrease of MDA and increase of vitamin E (p
Aplikasi Tepung Jewawut (Pennicetum Glaucum) Dan Whey Tahu Untuk Memberikan Nilai Tambah Snack Bar Fransiska R Zakaria; Stephanie Wijaya; Yadi Haryadi; Ridwan Thahir; nFN Suismono
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 2 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n2.2010.103-109

Abstract

Snack bars dengan kandungan gizi dan antioksidan sekarang ini sangat diminati masyarakat pekerja elit karena selain praktis juga dapat memberikan dampak yang baik bagi kesehatan. Tepung jewawut, air tahu dan daging kelapa telah dikenal sebagai sumber zat gizi dan komponen bioaktif. Tujuan penelitian ini adalah menggunakan jewawut (Pennisetum glaucum) dan air tahu untuk membuat snack bars dengan rasa unik serta nilai gizi dan antioksidan yang tinggi sehingga dapat diterima dengan baik oleh konsumen. Dalam penelitian ini diperoleh enam formulasi snack bars dengan komposisi tepung jewawut, daging kelapa parut kering dan air tahu yang berbeda. Hasil penelitian ini menunjukkan bahwa keenam formulasi yang diperoleh tidak mempunyai rasa dan tekstur yang berbeda berdasarkan uji organoleptik. Aktivitas antioksidan yang tertinggi terdapat pada formula yang mengandung air tahu dan tepung jewawut yang tertinggi. Fomula dengan kandungan air tahu yang tertinggi mengandung serat pangan yang tertinggi juga. Sedangkan formula yang memiliki aktivitas antioksidan tertinggi mempunyai kadar serat yang terendah. Dengan demikian, disimpulkan babwa formula dengan kadat serat total dan aktivitas antioksidan optimum adalah formula dengan rasio tepung jewawut : daging kelapa sebesar 1: 1 dengan penambahan air tahu 40%. Formula ini mengandung serat pangan total 10,93%, kapasitas antioksidan setara 7,85 mg vitamin C per/100g. Formula ini juga mengandung kalsium 1574,17ppm, Fe 53,33 ppm, dan Zn 22,43 ppm. The Usage of Barley Flour (Pennicetum Glaucum) and Tofu Whey for Increasing the Biological Value of Snack Bar.Snack bars with beneficial nutritional and antioxidant content are considered desirable, especially in bringing good impact for better health. Pearl millet flour, tofu whey and coconut flesh are known for their nutritive and bioactive compound value. The aim of this study was to utilize pearl millet (Pennisetum glaucum) and tofu whey in producing snack bar with unique taste, good nutrition and antioxidant, and high consumer acceptability. There were six formulations of snack bar from two different variables combination, which were the ratio of pearl millet flour to desiccated coconut and percentage of tofu whey. The results showed that all formula snack bars have no significant difference in preference of taste and texture based on organoleptic test. The highest activity of antioxidant was on the formula which contained the highest amount of tofu whey and pearl millet flour. Formula which contained the highest amount of tofu whey had the highest dietary fiber. However, the formula that had the highest antioxidant activity had the lowest total dietary fiber. Based on the results, the best formula with the optimum total dietary fiber and antioxidant activity was the formula with 1:1 ratio of pearl millet flour to desiccated coconut and 40% tofu whey as it had 10.93% total dietary fiber and antioxidant capacity 7.85 mg vitamin C equivalent/100g. This formula also had 1574.17 ppm of calcium, 53.33 ppm of iron, and 22.43 ppm of zinc.
Co-Authors Arif Hartoyo B Purwantara Bambang Purwantara Deddy Muchtadi Elmeizy Arafah Endang Prangdimurti Hari Susanto Heri Winarsi HERY WINARSI MADE ASTAWAN nFN Suismono Ridwan Thahir Sidik . Stephanie Wijaya Tutik Wresdiyati - Yadi Haryadi