Aktivitas Antioksidan Pada Enam Jenis Tumbuhan Sterculiaceae

Saefudin, Saefudin; Marusin, Sofnie; Chairul, Chairul

doi:10.20886/jphh.2013.31.2.103-109

Cited by 14 publications

(12 citation statements)

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“…is a tropical plant that traditionally used to treat skin diseases in Malaysia, Indonesia and Papua New Guinea (Sahrin, 2010) (3); World Health Organization, 2009(4)). Previous study has revealed that bark and leaves of Kleinhovia hospita L. contains many flavonoids that have antioxidant activity (Saefudin et al, 2013) (5). In our present research, we evaluate the antioxidant activity of Kleinhovia leaves extract using DPPH (1,1-Diphenyl-2-picrylhydrazyl).…”

Section: Introductionmentioning

confidence: 93%

Formulation and Antioxidant Evaluation of Lotion Kleinhovia Leaves Extract

2017

Bali 2017 International Conference Proceeding IPCET-17, CM3E-17, ABEMS-17, ICEEE-17, ICCEE-17, ICASE-17, ICAFE-17, EBHRM-17, LH

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Abstract-Kleinhovia leaves extract from Kleinhovia hospitaLinnaeus contains flavonoids. Mainly, the presence of phenolic compound such as flavonoid was applied for cosmetical application. This study was conducted to formulate lotion from Kleinhovia leaves extract and evaluate its antioxidant activity of the lotion by using DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and to determine physical stability of the lotions by using cycling test method. Kleinhovia leaves extract was obtained by maceration by using 96% ethanol and purified by n-hexane. Antioxidant activity (IC50) of Kleinhovia leaves extract was measured by using DPPH. Extract was formulated into lotion with various concentrations of extract 1.IC50, 3.IC50, and 6.IC50. Stability of the lotion was carried out by cycling test method for 6 cycles. The result showed that IC50 of lotion extract with 1.IC50, 3.IC50 and 6.IC50 were 316.5 µg/ml, 247.2 µg/ml, and 161.7 µg/ml respectively. The cycling test showed that lotions have stable formulation with thicky consistency, white color, O/W of lotion type, pH lies between 6.1 to 6.6, viscosity were ranging between 370 to 586 cP, and the globule size were 0.1 to 0.8 µm.

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Section: Introductionmentioning

confidence: 93%

Formulation and Antioxidant Evaluation of Lotion Kleinhovia Leaves Extract

2017

Bali 2017 International Conference Proceeding IPCET-17, CM3E-17, ABEMS-17, ICEEE-17, ICCEE-17, ICASE-17, ICAFE-17, EBHRM-17, LH

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“…Antioksidan dapat menghambat reaksi oksidasi dan memperbaiki sel-sel kulit yang rusak akibat radikal bebas serta mampu menangkal radikal bebas (Jusmiati et al, 2015). Antioksidan dalam tubuh manusia diperoleh dari enzim-enzim internal seperti superoksida dismutase (SOD), glutathione peroxidase (GPX), katalase (CAT), glutathione (GSH), tokoferol dan βkarotene, maupun dari asupan makanan atau suplemen seperti vitamin C dan vitamin A yang sering disebut sebagai antioksidan sintetis (Saefudin et al, 2013). Hernani dan Rahardjo (2005) menyatakan bahwa produksi antioksidan dalam tubuh tersebut akan berkurang semakin bertambahnya usia, sehingga antioksidan sintetis sangat diperlukan bagi tubuh manusia.…”

Section: Pendahuluanunclassified

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Ananta¹,

Putra²,

Arnata³

2021

JRMA

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Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

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“…Senyawa ini berperan untuk mencegah terjadinya kerusakan struktur sel maupun jaringan dengan cara menetralkan radikal bebas berlebih. Kehadiran radikal bebas berlebih dapat menyebabkan timbulnya penyakit degeneratif dan memicu patogenesis berbagai penyakit seperti kardiovaskular, hipertensi, diabetes (Saefudin et al, 2013). Radikal bebas terbentuk akibat aktivitas metabolisme tubuh, serta dapat berasal dari paparan lingkungan seperti asap kendaraan, asap rokok, dan sinar-UV (Sailaja Rao et al, 2011).…”

Section: Pendahuluanunclassified

“…Penggunaan tepung agar sebagai media dalam penyalutan pigmen untuk mempertahankan aktivitas antioksidan sampai sejauh ini belum pernah dilakukan. Akan tetapi, tepung agar telah banyak digunakan dalam imobilisasi enzim seperti penelitian yang telah dilakukan oleh Rehman et al (2014) Sumber antioksidan dapat diperoleh dari pigmen alami yang berasal dari setiap bagian tumbuhan seperti daun, bunga, buah, batang, kulit, dan akar (Saefudin et al, 2013). Pada penelitian ini, angkak, pandan, dan kunyit digunakan sebagai pigmen alami yang akan ditambahkan pada tempe.…”

Section: Pendahuluanunclassified

“…Gambar 1 menunjukkan bahwa penambahan pigmen alami dengan berbagai perlakuan baik disalut maupun tidak disalut tepung agar terbukti mampu meningkatkan kekuatan antioksidan pada tempe secara signifikan terhadap kontrol, dimana tempe dengan penambahan pigmen berbagai perlakuan memiliki kekuatan antioksidan yang lebih tinggi dibandingkan kontrol baik pada fermentasi jam ke-0 maupun ke-48. Hal ini dapat terjadi karena pigmen alami yang berasal dari tumbuhan memiliki aktivitas antioksidan (Saefudin et al, 2013). Gambar 1 juga menunjukkan bahwalama waktu fermentasi mempengaruhi peningkatan kekuatan antioksidan pada tempe.…”

Section: Pengaruh Penambahan Pigmen Berbagai Perlakuan Dan Waktu Fermentasi Terhadap Kekuatan Antioksidan Pada Tempeunclassified

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Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe

Piansti

Mahardika

Dewi

2021

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Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, so it is necessary to coat with certain materials, such as agar powder to protect the pigments from damage. Research purposes: The aim of the study to analyze the effect of adding natural pigments coated with agar powder on the antioxidant strength of tempeh. Method: The sample used was tempeh with the addition of pigment powder uncoated and coated with 2%, 3%, 4% of agar, and tempeh without the addition of pigments as control. The antioxidant activity strength was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at fermentation time of 0 and 48 hours. Results and Discussion: The results showed that the addition of pigments and fermentation time were able to significantly increase the antioxidant strength of tempeh compared to control where the IC50 value of the control at 0 hours of fermentation was 166,45±38,58 mg/ml which changed to 69,45±3,49 mg/ml after 48 hours of fermentation. Antioxidant activity were stronger in tempeh with addition of pigment where IC50 value of tempeh with uncoated pigments, coated pigments with 2%, 3%, and 4% of agar were 23,53±5,46 mg/ml, 21,91±6,02 mg/ml, 21,53±6,03 mg/ml, and 29,69±11,04 mg/ml, respectively. Nevertheless, the antioxidant activity strength from all treatments were considered as weak (IC50>200 µg /ml). Conclusion: The addition of pigments uncoated and coated with agar powder and fermentation time were able to increase the antioxidant strength of tempeh. Coating treatment is also able to maintain the pigment color from degradation in the fermentation process.

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Aktivitas Antioksidan Pada Enam Jenis Tumbuhan Sterculiaceae

Cited by 14 publications

References 0 publications

Formulation and Antioxidant Evaluation of Lotion Kleinhovia Leaves Extract

Formulation and Antioxidant Evaluation of Lotion Kleinhovia Leaves Extract

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe

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