Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)

Khairuddin, Khairuddin; Baciang, Joy Noldy; Indriani,; Inda, Nov Irmawati

doi:10.22487/kovalen.2020.v6.i3.13670

Cited by 3 publications

(3 citation statements)

References 4 publications

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“…Awetan pewarna alami sebaiknya disimpan dalam keadaan tertutup dan tidak terpapar sinar matahari secara langsung. Paparan sinar matahari yang berlebih dapat mempengaruhi kestabilan kandungan warna di dalamnya sehingga warna dapat dengan cepat memudar (Khairuddin et al, 2020).…”

Section: Produksi Awetan Pewarna Alami Makananunclassified

Pemberdayaan Masyarakat Padukuhan Malangrejo dalam Pemanfaatan Pewarna Alami Makanan

Paramita Sari,

Hidayat,

Afifah

et al. 2024

warta

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The Community Service Activities for the Independent Campus Learning Program (PkM MBKM), which involves lecturers and students has been done. The program aims to empower the people of Padukuhan Malangrejo, Wedomartani, Ngemplak Sleman, regarding the use of natural dyes for healthy food products. The targets during this program were 14 Women Farmers Group (KWT) participants, 10 elementary school students and 10 teenagers. In this course, we did the socialization of the activities, increasing the community literacy about natural food coloring and its benefits for health, by using the learning modules for children, adolescents and members of Women Farmer Groups (KWT). The training was carried out on the production of natural dyes that can be stored, as well as the creation of colorful food and drink recipes. Evaluation of literacy activities is assessed from understanding the material at the beginning (pre-test) and end (post-test) of the activity. Food products with natural dyes were organoleptically tested in communities outside Malangrejo. Other activities include assistance in the production of BiTel pudding (beetroot and butterfly pea coloring) with limited marketing, obtaining a Hygiene and Sanitation Certificate (SLHS) from the Health Service, Sleman. Activities to plant natural food dyes are carried out in yards and less productive land. Planting methods were adjusted to the type of plant, both horizontally and vertically. The results of the activity showed an increase in community participation and understanding of the benefits of natural food coloring (16.4%), increased literacy in the youth group (4%), KWT participants (2.9%), while for elementary school students there were 40% of participants who got a score of 100 %. This activity also gave rise to Micro, Small and Medium Enterprises (MSMEs or UMKM) which produce food with natural dyes, as well as the enthusiasm of KWT Malangrejo members in using their home gardens to produce natural food dyes. The MBKM PkM program for village development, which was implemented in Padukuhan Malangrejo, was well appreciated by the community and the Wedomartani Village leader, and hopefully the programs will continue in the following year.

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Section: Produksi Awetan Pewarna Alami Makananunclassified

Pemberdayaan Masyarakat Padukuhan Malangrejo dalam Pemanfaatan Pewarna Alami Makanan

Paramita Sari,

Hidayat,

Afifah

et al. 2024

warta

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“…Three replicates were carried out for antioxidant determination. The absorbance of each solution was measured at the optimal wavelength, and the absorbance value obtained was used to calculate the percentage of antioxidant inhibition against DPPH radicals [15,16].…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 99%

The Effect of Surfactant Formulation and Salam Leaf Extract (Syzygium Polyanthum) on The Durability of Soybean Oil

Diyah Kustini,

Tahir,

Zainal

2024

BIO Web Conf.

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The antioxidants in salam leaf extract have polar properties that affect their effectiveness in oil, thus requiring a surfactant to enhance dispersion. This study aims to investigate the impact of surfactant addition on the dispersion of salam leaf extract antioxidants in soybean oil based on iodine value and free fatty acids. The research involved extracting salam leaves and determining the best formulation with a combination of salam leaf extract and sorbitan monooleate surfactant based on antioxidant activity. The best formulation was then blended into soybean oil, which was subsequently heated discontinuously for 12 hours. The results indicated that the treatment observed based on its antioxidant activity is 0.8% salam leaf extract and 1% Sorbitan monooleate surfactant with IC50 antioxidant activity of 105.4712 ppm and which belongs to the medium category. The analysis were then performed for this treatment in heating I to heating IV iodine number (102.95gI2/100g, 102.38gI2/100g, 102.14gI2/100g, and 101.23gI2/100g respectively) and the free fatty acid (0.0633%, 0.0652%, 0.1163%, and 0.1743%, respectively). The effectiveness of salam leaf extract based on iodine number, peroxide number, and free fatty acid parameters showed that the treatment with the addition of salam leaf extract combined with sorbitan monooleate surfactant gave better results than without the addition of sorbitan monooleate surfactant.

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“…Hal ini menunjukkan bahwa semakin banyak penambahan ekstrak bayam juga meningkatkan kadar aktivitas antioksidan yang membuktikan bahwa kandungan sumber antioksidan dari bayam merah yang semakin bertambah. Sari daun bayam merah memiliki potensial aktivitas antioksidan yang sangat kuat yaitu mempunyai nilai IC50 4,32µg/ml (Syaifuddin, 2015). Berdasarkan hasil histogram diatas nilai aktivitas antioksidan semakin tinggi sesuai dengan perlakuan penambahan ekstrak bayam.…”

Section: Aktivitas Antioksidanunclassified

Karakteristik dan Aktivitas Antioksidan Velva Bayam Merah dan Penstabil CMC (Carboxyl Metyl Cellulose)

Wahyudi

Putri

Saati

2021

Food Tech. Halal Sci.

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Red spinach is known as a food stuff for protein, vitamins A, B, and C and contains mineral salts. Red spinach is used as a natural dye because it is thought that red spinach has betacyanin and anthocyanin content that can produce a purpleish red color. Efforts to increase vegetable consumption are carried out by modifying as a velva, a frozen beverage product that are almost the same as low-fat ice cream Velva. The purpose of this study is to know the interaction of the addition of red spinach extract and CMC stabilizing material, to know the influence of red spinach concentration, and to know the influence of differences in cmc concentrations on Velva characteristics. The implementation of the experiment used a Randomized Group Design (RAK) that was factorially arranged consisting of 2 factors. Factor 1 is the concentration of red spinach extract consisting of 3 levels namely 20%, 25%, and 30% while factor 2 is CMC concentration consisting of 3 levels which is 0.5%, 0.75%, and 1%. Observation parameters include vitamin C levels, melting power, viscosity, antioxidants, anthocyanins, and organoleptics that include color, aroma, taste, texture, and fondness. The results showed that red spinach extract had a significant effect on antioxidants with the greatest value in B3 treatment (Spinach Extract 30%) 53.70%; vitamin C with the greatest value in B3 treatment (CMC 1%) 6.3 g/mL, and anthocyanins with the best 3 treatments are B3 at 1.1675 mL/L, while CMC has a significant effect on melting power, viscosity, and vitamin C Velva spinach red. The results showed that red spinach Velva contains a small amount of glycine so that the pigment contained is betacyanin.

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Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)

Cited by 3 publications

References 4 publications

Pemberdayaan Masyarakat Padukuhan Malangrejo dalam Pemanfaatan Pewarna Alami Makanan

Pemberdayaan Masyarakat Padukuhan Malangrejo dalam Pemanfaatan Pewarna Alami Makanan

The Effect of Surfactant Formulation and Salam Leaf Extract (Syzygium Polyanthum) on The Durability of Soybean Oil

Karakteristik dan Aktivitas Antioksidan Velva Bayam Merah dan Penstabil CMC (Carboxyl Metyl Cellulose)

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