Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Andalasian International Journal of Agricultural and Natural Sciences
Busra Al-Hafit
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) Tuty Anggraini; Busra Al-Hafit; Netty Sri Indeswari; Daimon Syukri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 02 (2021): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.029 KB) | DOI: 10.25077/aijans.v2.i02.37-44.2021

Abstract

This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part of the plant ) and three treatments (10, 20 and 30 minutes). The analysis for the experiment were the antioxidant activity of each part of the plant by using various incubation time, the antioxidant activity and total polyphenol for each treatment. The results showed that the duration of boiling had a significant effect on total polyphenols but no significant effect on antioxidant activity. The highest total polyphenols were obtained on leaves with 30 min boiling duration (1210.5 mg GAE / g), and the highest antioxidant activity was also obtained on leaves with 30 min boiling time (88.32%).
Co-Authors Anggraini, Tuty Daimon Syukri Netty Sri Indeswari