The demand for antioxidant beverages made from herbs in the community increases due to the increasing number of types diseases caused by free radicals. One type of potential herbs as antioxidant is corn silk, in the form of corn silk herbal drinks tea. The basic ingredients for making herbal tea drinks is the dried corn silk. However, the temperature and drying time was found to affect the characteristics of herbal tea drinks produced. The purpose of this study was to determine the effect of temperature and drying time with vacuum drying method on the content of bioactive compounds and antioxidant activity of corn silk herbal tea. This study used Randomized Block Design with 3 replications and 2 Factor. Factor 1 is drying temperature (40°C, 50°C and 60°C) and Factor 2 is drying time (3 hours, 4 hours and 5 hours). Each sample was then analysed the bioactive compounds (total phenolics, flavonoids) and antioxidant activity. The study found that the higher of drying temperature resulted on higher phenolics, flavonoids and antioxidant activity. Conversely, drying time showed a declining trend. The best treatment was found from the combination of drying temperature at 60°C with 4 hours drying time, giving the total phenolics of 11.68 mg GAE/g, flavonoids of 6.47 mg QE/g and antioxidant activity with IC50 values of 278.1 ppm, respectively.
Ketan merah berasal dari daerah Pacitan, Jawa Timur. Ketan merah biasa digunakan sebagai tetel ketan merah, tape ketan merah, rengginang, atau ketan rebus dengan taburan kelapa parut. Ketan merah memiliki keunggulan memiliki senyawa fenol yang tinggi. Kelemahannya, ketan merah memiliki sifat yang sulit mengembang di dalam air dingin. Pragelatinisasi ditujukan untuk memperbaiki sifat fungsional dari ketan merah. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Kelompok (RAK) dengan dua faktor. Masing-masing faktor terdiri dari tiga level yaitu untuk faktor suhu pemanasan 50 °C, 60 °C, dan 70 °C. Faktor yang kedua yaitu lama pemanasan 5 menit, 7.5 menit, dan 10 menit. Masing-masing satuan percobaan dilakukan tiga kali ulangan. Perlakuan terbaik dari tepung ketan merah pragelatinisasi didapatkan dengan pemanasan pada suhu 60 °C selama 10 menit dengan karakteristik daya serap air sebesar 2.45 g/g, daya serap minyak 2.02 g/g, swelling poperties 2.39 g/g, indeks kelarutan 0.0050%, serta total fenol 624.86 mg GAE /100 g
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