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C. Hany Wijaya
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Antioksidan Beluntas Wijaya, C. Hany; Hardjosworo, Peni Suprapti; Sajuthi, Dondin
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Beluntas  (Pluchea  indica  Less)  is  a  herb  that  commonly  used  as  traditional medicine  and  food.    Its  leaves  have  many  biological  activities,  because  they  contain various  phenolic  compounds.  The  phenol  concentration  of  beluntas  leaves  depends on leaf segment, earth condition, fertilizer and environmental stress.  This research is focused  to  determine   antioxidant  activity  of  three  groups  of    beluntas  leaf  segments that   includes 1-3, 4-6 and > 6.  They were ground, dried at ambient temperature for  7  days, maserated by petroleum eter (1:4 b/v) at ambient temperature for 24 hours and soxhlet  extracted  by  methanol  (1:15  b/v)  at  65oC  for  3   hours.  The  result  shows  that the  extract  contains  phytochemical   compounds  such  as  tannin,  sterol,  phenol hydroquinone  and  flavonoid.  This  extract  has  antioxidant  activity  to  scavenging  free radical  DPPH   (2,2-phenyl-1-picrylhydrazyl).  The extract of  1-3  beluntas  leaf  segment  was   more  potential  antioxidant  source  than  4-6  and  >  6  beluntas  leaf   segments,  because it had the least IC50 (inhibitor concentration) and the  highest total phenol and  total flavonoid. The IC50, total  phenol and flavonoid  total of  it were 3.71 mg/L,  234.65  mg GAE/100 g samples  and 2163.59 mg QE/ 100 g samples, respectively.
EFEKTIVITAS METODE AKTIVITAS ANTIOKSIDAN PADA FRAKSI KECAP MANIS DAN MODEL GLUKOSA-GLISIN-SISTEIN Rosida, Dedin F; Wijaya, C. Hany; Apriyantono, Anton; FR, Zakaria
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor, antioxidative activity and color of food. As a result of this Maillard reaction, a variety of by  products,  intermediates  and  brown  pigmens  (melanoidins)   are  produced.  The objectives  of  this  research  was  to  study  the  effect  of  antioxidant  activity  method determination on model and soysauce. The soy  sauce were prepared from sucrose or  coconut  sugar    and  moromi.  The  soysauce  and  model  were  fractionated  by  ultrafiltration in a molecular weight ranging between 10 kDa to 100 kDa. In this study, we  report  that  fractions  of  soysauce.  and  model  have  the  ability  to  scavenging  more strongly DPPH  radical on the fraction with molecular weight of 30 kDa  than 100 kDa,  whereas   the  inhibition  of  oil  oxidation    was  stronger  in  the  fraction  with  molecular  weight <10 kDa to 30 kDa and its activity is more greater than BHT 200 ppm,  although the effect of antioxidants in  soy sauce is greater than the model. Each  fraction of soy sauce  and  a  model  had  a  specific  effect  on  the  inhibition   method  of  oil  oxidation    or sscavenging of  free radicals
Co-Authors Anton Apriyantono Dedin F Rosida Dondin Sajuthi PENI SUPRAPTI HARDJOSWORO Zakaria FR