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PERUBAHAN KANDUNGAN KAROTEN DAN AKTIVITAS ANTIOKSIDAN PADA WORTEL (Daucus carota) SELAMA PROSES PEREBUSAN Yudiar, Haniel; Lindayani, Linda; Nugrahedi, Probo Y.
VITASPHERE Vol 2, No 1 (2012)
Publisher : VITASPHERE

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Health is one of the main factors contributing to the quality of life. Good health is resulted from various factors. including the quality and quantity of food intake. Many researches show that nutritional factors contribute in the prevention of degenerative diseases, such as heart disease and cancer. Carrot is one kind of root vegetables that widely consumed, contains health promoting compounds. particularly carotenoids. Boiling is one of ca"ot processing methods usually done at household level. The boiling of ca"ot was supposed to influence carotene content of carrot and therefore would change its antioxidant activity. The aim of this study was to study the changes of carotene content and antioxidant activity of carrot during boiling process. The carotene content and antioxidant activity were analyzed by open-column chromatography (OCC) followed by spectrophotometer and by 2,2-diphenylI- picrylhydrazy/ (DPPH) methods, respectively. This study found that carrot boiledfor 24-30 minutes had the highest antioxidant activity. and more than 30 minutes of boiling. the antioxidant activity was decreased. In order to get the highest carotene content and antioxidant activity of boiled ca"ot {with usual shape made in household processing. which is cross-sectional slices with 2-4 mm thickness}. the boiling time therefore should be 24-30 minutes.

PERUBAHAN KANDUNGAN KAROTEN DAN AKTIVITAS ANTIOKSIDAN PADA WORTEL (Daucus carota) SELAMA PROSES PEREBUSAN Yudiar, Haniel; Lindayani, Linda; Nugrahedi, Probo Y.
VITASPHERE Vol 2, No 1 (2012)
Publisher : Universitas Katolik Soegijapranata

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

Health is one of the main factors contributing to the quality of life. Good health is resulted from various factors. including the quality and quantity of food intake. Many researches show that nutritional factors contribute in the prevention of degenerative diseases, such as heart disease and cancer. Carrot is one kind of root vegetables that widely consumed, contains health promoting compounds. particularly carotenoids. Boiling is one of ca"ot processing methods usually done at household level. The boiling of ca"ot was supposed to influence carotene content of carrot and therefore would change its antioxidant activity. The aim of this study was to study the changes of carotene content and antioxidant activity of carrot during boiling process. The carotene content and antioxidant activity were analyzed by open-column chromatography (OCC) followed by spectrophotometer and by 2,2-diphenylI- picrylhydrazy/ (DPPH) methods, respectively. This study found that carrot boiledfor 24-30 minutes had the highest antioxidant activity. and more than 30 minutes of boiling. the antioxidant activity was decreased. In order to get the highest carotene content and antioxidant activity of boiled ca"ot {with usual shape made in household processing. which is cross-sectional slices with 2-4 mm thickness}. the boiling time therefore should be 24-30 minutes.

Free Radical Scavenging and α-Glucosidase Inhibitor Activity of Ethanolic Extract of Mucuna pruriens L. Widowati, Wahyu; Ratnawati, Hana; Retnaningsih, Ch.; Lindayani, .; Rusdi, Udju D.; Winarno, Wahyu
JFIOnline | Print ISSN 1412-1107 | e-ISSN 2355-696X Vol 5, No 3 (2011)
Publisher : Indonesian Research Gateway

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Biji kacang “koro benguk” atau velvet bean sudah sangat dikenal tetapi dasar ilmiah penggunaannya sebagai obat tradisional terutama sebagai antioksidan dan antidiabetik masih belum diketahui. Oleh sebab itu dalam penelitian ini dilakukan percobaan untuk mengevaluasi aktivitas antioksidan dan antidiabetik dari ekstrak biji koro benguk, serta fraksi heksana, etil asetat, butanol dan air menggunakan uji in vitro menggunakan DPPH (1,1-difenil-2-pikril-hidrazil) dengan pembanding positif kuersetin dan BHA. Hasil penelitian menunjukkan bahwa IC50 DPPH untuk ekstrak biji koro benguk, fraksi heksana, etil asetat, butanol dan air berturut-turut sebesar 22,17; 152,60; 113,03; 4,93; dan 9,14 μg/mL, sedangkan untuk kuersetin dan BHA masing masing sebesar 4,28 dan 22,587 μg/mL. Aktivitas antidiabetik ditentukan menggunakan metode penghambatan α-glukosidase dengan glucobay sebagai kontrol positif. Hasil penelitian menunjukkan bahwa IC50 antidiabetik untuk ekstrak biji koro benguk, fraksi heksana, etil asetat, butanol, air, dan glucobay berturut-turut sebesar 24,44; 19,55; 8,40; 80,98; 48.97; dan 16,23 μg/mL. ABSTRACT Velvet bean seeds are ubiquitous but the scientific basis for its medicinal use especially as antioxidant and antidiabetic remains unknown. Therefore, a study was designed to evaluate antioxidant and antidiabetic activities of the extract, hexane, ethyl acetate, butanol and water fractions of velvet bean seeds. In order to evaluate antioxidant activity of extract and fractions using quercetin, butylated hydroxyanisole (BHA) as positive control and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging activity was determined. The results showed that IC50 of DPPH were 22.17; 152.60; 113.03; 4.93; 9.14 μg/mL respectevily; quercetin 4.28 and BHA 22.587 μg/mL. Antidiabetic activity was determined by using of α-glucosidase inhibition assay of extract, four fractions and glucobay as positive control. The results showed that antidiabetic IC50 were24.44; 19.55; 8.40; 80.98; 48.97μg/mL respectively and glucobay as positive control 16.23 μg/mL.

KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [Emulsion Characteristics of Coconut Milk and Soybean Oil Added by Gum Arabic, Sucrose Ester] Laksmi Hartayanie; Melisa Adriani; - Lindayani
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

High saturated fatty acid content in coconut milk can be reduced by adding unsaturated fat. Pretreatment like pasteurisation, homogenization or stabilizer and emulsifier addition are essential to prevent emulsion deterioration that could happen in few hours. This study aimed to determine the most appropriate combination of gum arabic and sucrose ester induced the good emulsion stability based on physical and chemical characteristics. Furthermore this study also aimed to determine correlation between creaming index and other characteristics of coconut milk emulsion. Emulsion stability of mixed coconut milk in sterile glass bottles was observed for 7 days under 23-24°C Stabilizer and emulsifier added were gum arabic and sucrose ester in five combinations such as 6% gum arabic, 0.3% sucrose ester, 6% gum arabic + 0.3% sucrose ester, 3% gum arabic + 0.15% sucrose ester and 4.5% gum arabic + 0.225% sucrose ester then the physical and chemical characteristic changes were evaluated. Physical characteristic observed were creaming index, total colour change, viscosity and droplet distribution, meanwhile chemical characteristics observed were pH, TBA value, and protein content. Data were analyzed by One Way Anova at 95% significant level to determine differences among treatments. Bivariate Pearson Correlation was used in order to determine the intraction among sample characteristics. The data showed that, gum arabic and sucrose ester can keep the emulsion stability. The combination of 4.5% gum arabic and 0.225% sucrose ester provide the best physicochemical characteristics, which were the lowest creaming index and decreasing viscosity, and uniform droplet distribution.

THE EFFECT OF CARBON AND NITROGEN SUPPLEMENTATION ON BACTERIOCIN PRODUCTION OF LACTIC ACID BACTERIA FROM PICKLED YELLOW BAMBOO SHOOTS (Dendrocalamus asper) LAKSMI HARTAJANIE; LINDAYANI LINDAYANI; LORENTIA SANTOSO
Microbiology Indonesia Vol. 12 No. 1 (2018): March 2018
Publisher : Indonesian Society for microbiology

Six selected lactic acid bacteria (LAB) isolates from pickled Yellow Betung bamboo shoots were grown in de Mann Rogosa Sharpe-Broth (MRSB) media with different supplementation combination. The cell-free supernatant were evaluated for their ability to produce bacteriocinÂ by adjusting its pH to 6.0 in order to remove organic acid effects. The bacteriocin activity was Â assayed by agar-well diffusion method. The inhibitory activity calculated in Activity Unit (AU in mm2 mL-1) of bacteriocins. The aims of this paper is to explore the effect of different medium compositions on bacteriocin production and its inhibitory activity against pathogenic bacteria (Listeria monocytogenes FNCC 0156, Staphylococcus aureus FNCC 0047, and Escherichia coli FNCC 0091).Supplementations of carbon and nitrogen sources induced production of bacteriocins. LAB isolates grown in media without supplementation could not produce bacteriocins. Â Growth of isolate D44 in the presence of 2% of glucose and 2% of yeast extract yielded the largest bacteriocin inhibitory activity levels of 3179 AU mL-1 against Listeria monocytogenes FNCC 0156, 4663 AU mL-1 against Staphylococcus aureus FNCC 0047, and 3109 AU mL-1 against Escherichia coli FNCC 0091.

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