The roselle flower bioactive compounds must be extracted out of the cell to facilitate their use. The use of microwave-assisted extraction methods is considered more effective and efficient, but improper use of microwave power and extraction time will actually cause damage to the bioactive compound. The focus of these study was to evaluate the effect of different microwave power and extraction time on chemical characteristics and antioxidant activity of roselle flower extract. The research design used in this study was randomized block design (RBD) trial with 2 (two) factors. The first factor is microwave power (100, 175, 250, 325 and 400 watts). Second one is extraction time (1, 3, 5, 7 and 9 minutes). The effect showed that the use of microwave power which give the best results is 325 watts with total anthocyanin 13.8591 mg/100g, vitamin C 110.88 mg/100g,. The best extraction time was 5 minutes with total anthocyanin 13.8381 mg/100g, vitamin C 121.44 mg/100g. The bioactive content is directly proportional to the antioxidant activity produced, namely IC50 of 0.515 ug/ml.
Kelopak bunga rosella adalah sumber senyawa fenolik yang baik. Dalam penelitian ini ekstraksi dibantugelombang mikro digunakan untuk mengekstrak senyawa fenolik dari kelopak bunga Rosella. Denganmenggunakan metode respon permukaan, efek daya gelombang mikro, konsentrasi etanol, dan waktu ekstraksipada hasil total fenol yang diselidiki dan kondisi optimal ditentukan sebagai berikut: daya gelombang mikro 250W, konsentrasi etanol 78,36% dan waktu ekstraksi 4,91 menit. Nilai perkiraan untuk total hasil fenol, 24,61 mg/gdiperoleh pada kondisi tersebut. Percobaan verifikasi pada kondisi optimum, terdiri dari 4 putaran, dilakukan danhasil praktis 23,77 + 0,25 mg/g jumlah fenol lebih tinggi dari pada metode konvensional 19,84 + 0,46 mg/g.Dibandingkan dengan metode konvensional, antosianin, vitamin C dan hasil ekstraksi dibantu gelombang mikroadalah 14,80 + 0,08, 10,74 + 0,14 mg/g dan 22,09 + 3,3% yang lebih tinggi dan berbeda secara signifikan dalamtingkat kepercayaan 95% dari pada ekstraksi konvensional, yaitu 9,25 + 0,04, 9,99 + 0,16 mg/g dan 16,18 + 1,9%.Aktivitas antibakteri yang dinyatakan dengan nilai zona hambat adalah 12,6 + 0,6 mm pada E. coli dan 11,6 + 0,3mm terhadap S. aureus. Nilai IC50 ekstrak adalah 202,47 μL/mL. Dibandingkan dengan metode konvensional,zona hambatan 10,2 + 0,4 mm pada E. coli dan 9,8 + 0,6 mm pada S. aureus. Aktivitas antioksidan dinyatakandengan nilai IC50293,09 μL/mLKata kunci: kelopak bunga Rosella, ekstraksi berbantu gelombang mikro, fenolABSTRACTRoselle calyx is an excellent source of phenolic compounds. In this study, microwave-assisted extractionwas applied to extract the phenolic compounds from Roselle calyx. By using response surface methodology, theeffects of microwave output power, ethanol concentration, and extraction time on total phenolic yield wereinvestigated and the optimal conditions were determined as follows: microwave output power 250 W, ethanolconcentration 78.36% and extraction time 4.91 min. The estimated values for total phenols yield, 24.61 mg/g wasobtained at those conditions. A verification experiment at the optimum condition, consisting of 4 runs, wasperformed and the practical yield 23.77 + 0.25 mg/g total phenols higher than using conventional method 19.84+ 0.46 mg/g was obtained. Compared with conventional method, anthocyanin, vitamin C and yield of microwaveassisted extraction were 14.80 + 0.08, 10.74 + 0,14 mg/g and 22.09 + 3.3 % which were higher and significantlydifferent within 95% confidence level than conventional extraction , which were 9.28 + 0.04, 9.99 + 0.16 mg/gand 16,18 + 1,9%, respectively. Antibacterial activity expressed with inhibitory zone value was 12.6 + 0.6 mmagainst E coli and 11.6 + 0.3 mm against S aureus. IC50 value of the extract was 202.47 μL/mL.Compared withconventional method, with inhibitory zone of 10. 2 + 0.4 mm against E coli and 9.8 + 0.6 mm against S aureus.Antioxidant activity expressed with IC50 value of 293.09 μL/mL.Key words: roselle calyx, extraction, microwave, phenols
The focus of this study was to evaluate the effect of different drying methods and drying level on the bioactive compounds of roselle (Hibiscus sabdariffa L.)as antioxidant agent. The experiment has been conducted in cabinet dryer and by a direct exposure on sun light as weel as by using a green house effect panel with duration of driying: 1, 3, 5, 7 hours. The observed parameters were Colour, levels of anthocyanins,vitamin C, and free radical trapping capacity (DPPH). The data obtained were analyzed using analysis of variance (ANOVA) and further test DMRT (Duncant Multiple Range Test). The best results from these study was the cabinet drying with 7 h of drying time which have value for color (L, a*, b*), total anthocyanins, vitamin C, and antioxidant activity in respective order were 21.633; 6.80; 4.53; 3.22mg/100g; 1238.29mg/100g; 74,63%.
Minuman fungsional alami asli dari Indonesia adalah Jamu. Usaha rumah tangga jamu Alona memproduksi jamu kunir Asam dan Kunir Asam Sari Rapet. Namun produk yang dihasilkan memiliki masa simpan yang pendek. Untuk itu perlu dilakukan alih teknologi pengolahan dan pengemasan yang tepat agar masa simpan produk lebih lama. Metode yang digunakan dalam pengabdian ini adalah penyuluhan dan pendampingan dengan materi pendampingan: teknologi pengolahan, teknologi pengemasan dan nerasa keuangan. Hasil penemuan kondisi di lapangan menunjukan bahwa dari sisi pengolahan perlu dilakukannya blanching bahan baku selama 15 menit dan perebusan ekstraksi kunyit selama 15 menit. Melakukan pengemasan pada kondisi yang aseptis dan pencelupan produk akhir pada air mendidih selama 5 menit. Kedua hal tersebut mampu meningkatkan umur simpan produk dari 5 hari menjadi 7 hari pada suhu 4°C. Omset produksi mengalami kenaikan sebanyak 20%.
Wet roselle is a highly perishable material subject to uncontrolled microbial spoilage because it contains 80-90% of water. Therefore, dehydration process is the important step to extend shelflife of raw material and keeping its native properties before utilization for different purposes. The objective of this study was to determine the method and duration of roselle drying which yields extracts with high phenolic compounds and antibacterial activity. The research has been conducted in three different methods, i.e.cabinet dryer, a direct exposure on sun light as weel as by using a glasshouse effect panel with duration of driying: 1,3,5,and 7 hours. The observed parameters werewater content, pH, amount of phenolic compounds, and antibacterial activity. The data obtained were analyzed using analysis of variance (ANOVA) with further test DMRT (Duncan Multiple Range Test) and linier regression. The best method from these study was cabinet dryer with drying duration of 7 hours which have water content of 7.5%, total phenolic compounds of 22.43 mg/100 g, pH 1, and antibacterial activities against Eschericiacoli and Staphylococcus aureus were 8.74 mm and 7.06 mm, respcetively. Drying rate equation for this methode was Y=-22.93x +122.8.
In addition to being a source of freshener, coffee has an enormous possibility to be developed as a source of antioxidants for functional beverages. However, efforts to increase the value added of coffee as a health functional drink are still hindered by the presence of high level of caffeine, which is thought to have adverse effects on health, especially for coffee lovers who are vulnerable to caffeine. This study aims to optimise the steaming duration to produce low caffeine coffee while maintaining the sensory attributes and antioxidant compounds contained in it. Indonesian Arabica (Leksana variety) green coffee beans were steamed with multi-level steaming durations (0, 20, 40, 60 and 80 min) followed by roasting (medium-dark roast degree), grinding, and brewing (espresso method). The results indicate that caffeine content in the coffee was inversely proportional to the steaming duration. The lowest caffeine content was obtained from the treatment of 80 min steaming with a decrease of caffeine level up to 28.73%. However, the longer process of steaming caused a significant decrease in polyphenol content and antioxidant activity. The hedonic test shows that the steaming treatment of coffee can increase preferences of panellists. There were two driving attributes that influence the overall liking of coffee, namely: bitterness and aftertaste. Coffee obtained from the treatment of 60 min steaming was most preferred by panellists. The results of APLSR biplot mapping show that there was a big change in almost all attributes in the coffee samples after 40 min steaming.
Yogurt was a functional drink that was high in nutritional value but had a relatively short shelf life. Roselle extract had a high content of bioactive compounds, namely anthocyanin, polypHenol, and vitamin C. The integration of yogurt with roselle extract was expected to improve product performance both from the properties of health and sensory. This study aimed to determine the effect of roselle extract addition and fermentation time on the characteristics of roselle-based yogurt products. The research method used was an experimental method with a completely randomized design with Duncan's further test with treatments (1) the addition of rosella extract consisted of 3 levels, namely 0.5, 1.5, and 2.5 %. (2) Fermentation time: 8, 12, and 16 hours. The observed variables included chemical (pH, total titrated acid/TTA, anthocyanins), microbiology (lactic acid bacteria/LAB), and sensory. The fermentation time affects the pH value and TAT. The 12 hours of fermentation time gave pH and TTA values, respectively: 3.77 and 1.23%. The variation in the addition of roselle extract significantly affected the anthocyanin, TTA, and LAB values. The addition of the extract as much as 1.5% gave the anthocyanins, TTA, and LAB value respectively 0.871 mg/mL, 1.31%, 561.11x 107CFU/mL. The best treatment was yogurt with a roselle extract concentration of 1.5% and 20 hours of fermentation. This yogurt had characteristic as follows: pH 3.7, TAT 1.33%, anthocyanins 0.8751 mg/mL, LAB 560 x 107 CFU/mL, reddish-yellow (4), distinctive aroma (4), Sour taste (4), fine texture (4), and liking (4).
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