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All Journal Jurnal AGROTEKNOLOGI E-Dimas: Jurnal Pengabdian kepada Masyarakat JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology Jurnal Abdimas Bina Bangsa Jurnal BETAHPA Jurnal BETAHPA
Irvia Resti Puyanda
Agricultural Product Technology Department, Faculty Of Food Technology And Industry, Slamet Riyadi University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Journal : Jurnal BETAHPA

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PENGARUH PERBEDAAN MEREK DAN SUHU PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH TUBRUK (Camellia sinensis L.) Aisyah Saputri; Irvia Resti Puyanda
Jurnal BETAHPA Vol. 2 No. 1 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i2 Juni.111

Abstract

One type of plant that is popular to drink is tea. From the polyphenolic compounds of this plant species containing antioxidant flavonoids are derived. The purpose of this study was to determine the total phenolic content and determine the antioxidant activity of ten brands of tea from Surakarta which were produced by the steeping process. Antioxidant activity was measured using the FRAP method and the DPPH method, and total phenol could be tested using the Follin-Ciocalteu method. The results showed that the highest total phenol was in the GP brand at 15.04% at a brewing temperature of 70°C and at 100°C with the GP brand at 24.46%, while the lowest phenol content was 7.20% at a brewing temperature of 70 °C with the 99 tea brand and at a brewing temperature of 100°C it was 7.94% with the PC tea brand. The highest samples of antioxidants using the DPPH method were steeping brand 999 at 70°C of 83.00% and steeping GP brand at 100°C of 78.70%. From the results of research conducted antioxidant testing using the FRAP method showed that the highest antioxidant activity of brewed tea at 100°C was 21.65% at 2T tea brand and the lowest antioxidant activity was brewed tea with PC tea brand at 8.87% at 70 °C and 100°C have the same value.
Antioxidant Activities in Germinating Mungbean Irvia Resti Puyanda; Uyun Nurul Aini
Jurnal BETAHPA Vol. 2 No. 1 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objectives of this work were to investigate the influence of germination times (24,48, 72, 96, 120 h) and conditions (light and dark) on the moisture content and antioxidant activity in mungbean sprout. The antioxidant activity were analyzed using in vitro methods. ABTS and DPPH methods were used to measure the antioxidant activity. A significant increase (p-value < 0.05) was observed under ABTS method at 72 and 96 h, while it decreased at longer germination times. In addition, using DPPH method decreased the antioxidant activity significantly (p-value < 0.05) from 24 to 48 h, however, it increases again at 72 and 96 h. Germination times and conditions significantly affects (p-value < 0.05) the antioxidant activities of mungbean sprout. Based on the results, germination under dark conditions enhanced lower antioxidant activities during germination process.
Co-Authors Aisyah Saputri Akhmad Mustofa Kapti Rahayu Kuswanto Laurensia Atha Margareta Laurensia Atha Margareta Laurensia Atha Margareta Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Nuraini, Vivi Rynati Dwi Cahyaningrum Uyun Nurul Aini Widasari Atrilania Sri Kunciati Yustina Wuri Wulandari