Anak Agung Made Dewi Anggreni
Universitas Udayana

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Journal : JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

Pengaruh Rasio VCO Wortel (Daucus carota L.) Dan Lemak Kakao (Theobroma cacao L.) Serta Lama Pengadukan Terhadap Karakteristik Sediaan Krim Adhe Sri Nanda Puspita; Luh Putu Wrasiati; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p11

Abstract

ABSTRACT: Carrot extract, cocoa butter and VCO conduct many benefits for the body as we know they are rich in antioxidants. This research aims to determine the effect of the VCO wortel and cocoa butter and stirring time on the characteristics of the cream preparation, determine the ratio of VCO wortel and cocoa butter as well as the appropriate stirring time to produce the best cream preparation. This study used a factorial randomized block design with two factors. The main factor is the concentration of the addition of VCO wortel which consists of 3 levels, namely 1:5, 1:7, 1:9. The second factor is the stirring time which consists of 3 levels of 10 minutes, 15 minutes, 20 minutes. This research was conducted in 2 groups with 9 combinations so that 18 experimental units were obtained. The data obtained were then analyzed by analysis of variance (ANOVA) and continued with Tukey's further test using Minitab 17 software. The results showed that the effect of VCO wortel, cocoa butter and stirring time and their interactions had an effect on viscosity, spreadability, separation ratio, adhesion, pH, L* color, b* color, homogeneity, IC50 antioxidant activity but color a* interaction does not affect the characteristics of the cream preparation. The ratio of VCO wortel and cocoa butter and stirring time to the characteristics of the cream preparation with a ratio of 1:9 at a stirring time of 20 minutes is the best cream preparation, namely viscosity 40,050±141, spreadability 4.07±0.04, adhesion 7,25 ±0.03, pH 6,25±0.01, L* color 68,43±0,02, b* color 29,54±0,01, antioxidant activity IC50 875.73±1. KATA KUNCI: carrot VCO, cocoa butter, stirring time, characteristics cream.
Aktivitas Antioksidan dan Senyawa Bioaktif Ekstrak Seredele Pada Berbagai Jenis Pelarut Ni Kadek Cahya Sugiani; Anak Agung Made Dewi Anggreni; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i04.p07

Abstract

Soybean contains bioactive compounds such as flavonoids, phenolic acids, vitamin C, vitamin E, beta carotene. The content of soy flavonoids such as isoflavones act as antioxidants, anticancer, anti-osteoporosis, antibacterial and antimutagenic. Soybean can be processed into fermented food, one of the fermented foods from processed soybeans is seredele. Seredele is a traditional food typical of the city of Gianyar whose manufacturing process uses natural microbes. This study aims to determine the effect of the type of solvent on the antioxidant activity and bioactive compounds of seredele extract and determine the best type of solvent to produce seredele extract with the highest antioxidant activity. The experimental design used was a randomized block design with 5 types of solvent treatment, namely: 70% ethanol, 90% ethanol, 96% ethanol, ethyl acetate, n-hexane with a ratio of 1:10 to the solvent. This study was grouped into 3 based on the time of the extraction process so that 15 experimental units were obtained. Data analysis was carried out by analysis of variance and if the treatment affected the observed variables, it was continued with the Least Significant Difference test. The results showed that the type of solvent treatment had an effect on antioxidant activity, total flavonoids, ?-tocopherol and total phenol. The best solvent to produce seredele extract with the highest antioxidant activity was 70% ethanol with the following extract characteristics: IC50 antioxidant activity of 183.16 ± 30.88 ppm, total phenol 21.19 ± 1.95 mg GAE/g, total flavonoids 11 .88 ± 0.87 mg QE/g and total ? tocopherol 12587.02± 2419.82 mg 100/g. Keywords : antioxidant activity, bioactive compounds, extraction, maceration, seredele Kedelai mengandung senyawa bioaktif seperti flavonoid, asam fenolik, vitamin C, vitamin E, beta karoten. Kandungan flavonoid kedelai seperti isoflavon berperan sebagai antioksidan, antikanker, antiosteoporosis, antibakteri dan antimutagenik. Kedelai dapat diolah menjadi makanan fermentasi, salah satu makanan fermentasi dari olahan kedelai yaitu seredele. Seredele merupakan makanan tradisional khas kota Gianyar yang proses pembuatannya menggunakan mikroba alami. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut terhadap aktivitas antioksidan dan senyawa bioaktif ekstrak seredele dan menentukan jenis pelarut terbaik untuk menghasilkan ekstrak seredele dengan aktivitas antioksidan tertinggi. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan jenis pelarut yang terdiri dari 5 jenis yaitu: ethanol 70%, ethanol 90%, ethanol 96%, etil asetat, n-heksana dengan perbandingan bahan dengan pelarut sebesar 1:10. Penelitian ini dikelompokkan menjadi 3 berdasarkan waktu proses ekstraksi sehingga diperoleh 15 unit percobaan. Analisis data dilakukan dengan analisis varian dan jika perlakuan berpengaruh terhadap variabel yang diamati maka dilanjutkan dengan uji Beda Nyata Terkecil. Hasil penelitian menunjukkan perlakuan jenis pelarut berpengaruh terhadap aktivitas antioksidan, total flavonoid, ?- tokoferol dan total fenol. Pelarut terbaik untuk menghasilkan ekstrak seredele dengan aktivitas antioksidan tertinggi adalah etanol 70% dengan karateristik ekstrak sebagai berikut: aktivitas antioksidan IC50 sebesar 183,16 ± 30,88 ppm, total fenol 21,19 ± 1,95 mg GAE/g, total flavonoid 11,88 ± 0,87 mg QE/g dan total ? tokoferol 12587,02± 2419,82 mg 100/g. Kata kunci : aktivitas antioksidan, ekstraksi, maserasi, seredele, senyawa bioaktif
Karakteristik Face Mist Dengan Perlakuan Formulasi Kombinasi Ekstrak Kulit Nanas (Ananas comosus (L.) Merr) Dan Bunga Telang (Clitoria ternatea L.) Ahmad Ardiansyah; Anak Agung Made Dewi Anggreni; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i04.p13

Abstract

Face mist is a skincare product in the form of a spray to hydrate and moisturize your face. Pollution and the use of cosmetics containing synthetic antioxidants hurt the skin. Pineapple skin has the potential to be developed into cosmetics because it contains vitamin C and the enzyme bromelain which is beneficial for the skin and as an anti-acne. Butterfly pea flower compounds can reduce redness, help form collagen, and provide antioxidant benefits. This research aims to know the effect of a combination formulation of pineapple peel extract and butterfly pea flower extract on the characteristics of face mist and to determine a combination formulation of pineapple peel extract (Ananas comosus (L.) Merr) and butterfly pea flower extract (Clitoria ternatea L.) which can produce a face mist with best characteristics. This research used a Completely Randomized Design with a combination treatment formulation of pineapple skin extract and butterfly pea flower which consisted of 4 combinations, namely: 0:0, 1.75:5.25, 3.5:3.5, and 5.25:1, 75, and the treatment was repeated four times. The resulting data was analyzed using variance and if the treatment affected the observed variables, it was continued with the least significant difference test. The results showed that the treatment had an effect on spray spreadability, viscosity, and drying time, but had no effect on pH or sensory properties (color, scent, and overall acceptability), and all face mists were homogeneous. A combination formulation of pineapple skin extract and butterfly pea flower extract (1.75:5.25) is the best treatment, with pH characteristics of 4.9±0.05, color 3.15±0.93 (ordinary-like), aroma 3.4±0.88 (ordinary-like), overall acceptability 3.6±0.75 (ordinary-like), spray spread power 7.7±0.08 cm, viscosity 0.016±0.0008 cm/s, and dry time of 3.18±0.54 minutes. Keywords : butterfly pea, face mist, pineapple peel Face mist merupakan produk perawatan kulit berbentuk spray untuk menghidrasi dan melembabkan wajah. Polusi dan penggunaan kosmetik yang mengandung antioksidan sintetik memberikan efek negatif pada kulit. Kulit nanas berpotensi untuk dikembangkan menjadi kosmetik karena mengandung vitamin C dan enzim bromelin yang bermanfaat bagi kulit dan sebagai anti jerawat. Senyawa bunga telang dapat mengurangi kemerahan, membantu pembentukan kolagen, dan memberikan manfaat antioksidan. Penelitian ini bertujuan mengetahui pengaruh formulasi kombinasi ekstrak kulit nanas dan ekstrak bunga telang terhadap karakteristik face mist dan menentukan formulasi kombinasi ekstrak kulit nanas (Ananas comosus (L.) Merr) dan bunga telang (Clitoria ternatea L.) yang dapat menghasilkan face mist dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan formulasi kombinasi ekstrak kulit nanas dan bunga telang yang terdiri atas 4 kombinasi yaitu: 0:0, 1,75:5,25, 3,5:3,5, dan 5,25:1,75, serta perlakuan diulang empat kali. Data yang dihasilkan dianalisis dengan sidik ragam dan jika perlakuan berpengaruh terhadap variabel yang diamati dilanjutkan dengan uji beda nyata terkecil. Hasil penelitian menunjukkan perlakuan berpengaruh terhadap daya sebar semprotan, viskositas, dan waktu pengeringan, tetapi tidak berpengaruh terhadap pH maupun sifat sensoris (warna, aroma, dan penerimaan keseluruhan), dan semua face mist homogen. Formulasi kombinasi ekstrak kulit nanas dan ekstrak bunga telang (1,75:5,25) merupakan perlakuan terbaik, dengan karakteristik pH 4,9±0,05, warna 3,15±0,93 (biasa-suka), aroma 3,4±0,88 (biasa-suka), penerimaan keseluruhan 3,6±0,75 (biasa-suka), daya sebar semprotan 7,7±0,08 cm, viskositas 0,016±0,0008 cm/s, dan waktu kering sebesar 3,18±0,54 menit. Kata kunci : bunga telang, face mist, kulit nanas