Telah dilakukan penelitian tentang skrining fitokimia dari serbuk ekstrak buah buncis (Phaseolus vulgaris L). Penelitian ini bertujuan untuk mengetahui kandungan senyawa kimia yang terdapat pada serbuk ekstrak buah buncis yang telah mengalami proses pemanasan pada suhu tinggi dan telah disimpan dalam waktu yang sudah ditentukan. Golongan senyawa kimia yang akan diuji meliputi flavonoid, alkaloid, fenol, saponin, tanin, steroid dan triterpenoid. Hasil skrining fitokimia menunjukkan serbuk ekstrak buah buncis mengandung senyawa kimia golongan flavonoid, alkaloid, fenol, saponin, steroid dan triterpenoid
Katang-katang (<em>Ipomoea Pescaprae</em> L.) merupakan jenis tanaman merambat yang biasa digunakan oleh masyarakat suku sasak sebagai obat tradisional untuk mengobati sengatan ubur-ubur. Penelitian ini dilakukan untuk mengetahui kandungan metabolit sekunder dan aktivitas antioksidan daun katang-katang dari pantai tanjung karang lombok sehingga dapat dikembangkan menjadi obat herbal yang berkhasiat sebagai antiinflamasi dan aman dikonsumsi jangka panjang. Skrining fitokimia dilakukan secara kualitatif dan aktivitas antioksidan in vitro ekstrak etanol daun katang-katang menggunakan Metode DPPH dengan vitamin C sebagai pembanding. Ekstrak etanol daun katang katang dibuat dalam bebarapa konsentrasi yaitu 10, 50, 100, 150, 200 dan 250 µg/ml. Hasil penelitian menunjukkan bahwa ekstrak etanol daun katang katang dari pulau lombok mengandung flavonoid, alkaloid, saponin dan tanin. Persen penghambatan radikal bebas meningkat sesuai dengan peningkatan konsentrasi yaitu konsentrasi 10 µg/ml memiliki persen penghambatan terendah sebesar 28,02% dan konsentrasi 250 µg/ml memiliki persen perhambata tertinggi 91,30%. Ekstrak etanol daun katang katang mampu menghambat radikal bebas dengan nilai IC<sub>50</sub> 46,774 Hasil ini menunjukkan aktivitas antioksidan yang kuat tetapi masih lebih rendah dari vitamin C yang memiliki IC<sub>50</sub> sebesar -0,29.
A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.
Free radical effect is one of many factors that can cause coronic desease, heart coronary desease, diabetes militus. Beans plant (Phaseolus vulgaris L.) countant antioxidant compound. Antioxidants could inhibit oxidation reaction, that is cousing free radical compounds. The objective of this research was to determine the potential of bean extracts as an antioxidant. DPPH method was used to measure antioxidant activity, absorbances was measured using UV-Vis spectroscopy. Scrining phytochemical used to identified secondary metabolites in samples. The result showed IC50 1268.18; 2512; 1698.18 and 4442.75 μg/mL for all variety of stroge (less 1, 1, 2, 3 months) and IC50 control BHT was 1.744 μg/mL. Extract of bean powder sample classified as very weak antioxidant activity, variety of storage could effect to antioxidant activity. Phytochemical screening results obtained flavonoids, phenols, alkaloids, saponins, steroids and terpenoids present in the sample, while tannin are not included in the sample
Research has been carried out on the analysis of physic properties of green bean extract powder (Phaseolus vulgaris L). This study aims to determine the physical characteristics of the bean extract powder that has been stored in a predetermined time variation. The physic properties tested included water content, solubility and organoleptic tests. The results of the sample water content test with storage variations of less than 1, 1, 2 and 3 months respectively were 5.55%, 2.86%, 3.83% and 3.54% and the solubility was 42.67%, 33, 84%, 44.51% and 34.33% for Artificial Gastrid Fluid (AGF) solvents and 31.79%, 35.08%, 43.24 and 34.52% for Water solvents. The results of the organoleptic test showed that the color of the bean extract powder sample with a storage time of ± 2 months was the most preferred by the panelists, Fresh samples had the highest average scores for taste and aroma, of the panelist samples preferred the samples that had been stored for ± 3 months
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