Kandungan Total Fenol dan Aktivitas Antibakteri Kelopak  Buah Rosela Merah dan Ungu Sebagai Kandidat Feed Additive  Alami Pada Broiler

Putri, Dwi Desmiyeni; Nurmagustina, Dwi Eva

doi:10.25181/jppt.v14i3.157

Cited by 16 publications

(19 citation statements)

References 1 publication

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“…The temperature used to active flavonoid in jujube leaves. The optimal resistance to flavonoid compounds has a temperature range of 0⁰C -100⁰C (Putri et al, 2014). Research of Dewata et al (2017) about effect of temperature and old time to antioksidan activity in herbal tea of avocado leaves mention that the lower temperature and the duration of brewing cause the total amount of flavonoids in herbal tea is lower.…”

Section: Methodsmentioning

confidence: 99%

Effect of Jujube Leaves Brewed to Malondialdehide (Mda) Level of Wistar Rats Exposed Psychological Stress

Zaini

Wirjatmadi²,

Purwanto³

2018

IJPHCS

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Background: Psychological stress is often experienced without realized. One of the causes is the inverted sleep-guard pattern. Psychological stress causes oxidative stress resulting in increased reactive oxygen species (ROS). ROS as a trigger of high free radicals exceeds the amount of antioxidants in the body causing accumulation of oxidative damage and increase level of MDA (Malondialdehide) as one of psychological stress markers. High MDA may be prevented by high antioxidant food that found in plants. One of plants that use to prevent this, called Jujube leaves. Jujube leaves contain flavonoid can lower MDA. The aim of this study is to analize the influence of Jujube Leaves brewed to MDA levels in white rat strains wistar exposed to psychological stress by compared the difference of MDA levels in each group. Materials and Methods: The type of research that used in this study is true experimental, by post-test control group design. Psychological stress condition of wistar rats was made by changing the sleep-patterns reverse. The doses of jujube leaves are given for 3,9 gr, 7,9 gr, and 15,8 gr. Statistical analysis that used is ANOVA. Result: Based on statistical analysis, showed that there are differences of MDA levels in stress control group, first treatment, second treatment, and third treatment, significant (p. < 0.05). Levels of MDA in the normal group compared with the high MDA group (stress control group). The third treatment showed a significant difference (p. < 0.05). Conclusion: Jujube leaves brewed can decreased MDA levels after treatment, those can be due to the flavonoid and polyphenol of Jujube leaves brewed.

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Section: Methodsmentioning

confidence: 99%

Effect of Jujube Leaves Brewed to Malondialdehide (Mda) Level of Wistar Rats Exposed Psychological Stress

Zaini

Wirjatmadi²,

Purwanto³

2018

IJPHCS

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“…Kerusakan ini disebabkan adanya aktivitas dari senyawa fenol dan tanin. Senyawa fenol akan mendenaturasi protein sel yang melibatkan ikatan hidrogen dengan cara absorpsi (Putri et al, 2014). Ikatan hidrogen mempengaruhi permeabilitas dinding sel dan membran sitoplasma (Carolia & Noventi, 2016).…”

Section: Uji Aktivitas Antibakteri Komposit Hidroksiapatit-ekstrak Da...unclassified

Potential Antibacterial Activity of Hydroxyapatite Composite And Green Betel Leaf Extract (Piper betle L.) Against Streptococcus mutans Bacteria

Lawarti

Cahyaningrum

2022

ijcs

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Dental caries is a common oral disease and the main bacteria causing it is Streptococcus mutans. Hydroxyapatite is a material consisting of calcium and phosphate components that have dual abilities as remineralizing and antibacterial agents. In addition to hydroxyapatite, phenolic compounds and tannins in green betel leaf extract also have antimicrobial functions. Tannins and phenols act as poisons for microbes by inhibiting the enzyme activity of interfering microbes. The purpose of this study was to determine the physicochemical character and antibacterial activity of Streptococcus mutans from oral hydroxyapatite preparations and green betel leaf extract. In this study, hydroxyapatite and green betel leaf extract were used as oral preparations with variations in the addition of green betel leaf extract 0.1; 0.3; 0.5; 0.7 and 1 gram. The results of the FTIR analysis explain the absorption bands of the functional groups PO43-, OH and CO32- from hydroxyapatite, as well as the C=O and C-O groups from green betel leaf extract which have shifted the wave number, indicating that there has been a bond between hydroxyapatite and metabolite compounds in betel leaf extract. green. In PSA testing, the smallest particle size was indicated by the variation of hydroxyapatite composite and 0,3 gram green betel leaf extract, which was 690.08 nm. Testing the antibacterial activity of the hydroxyapatite-green betel leaf extract composite showed inhibitory activity against Streptococcus mutans bacteri.

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“…Menurut Puravankara et al (2000) biji mangga mengandung berbagai senyawa fenolik. Senyawa fenolik merupakan zat kristal yang tidak berwarna yang memiliki bau khas (Putri et al, 2014) Nilai p 0,000 0,007 0,001 0,003 0,000…”

Section: Aromaunclassified

KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.)

Kurnia¹,

Zulfiyani

2022

SAGU

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Bahan dasar makanan akan memengaruhi mutu fisik, termasuk tekstur. Tepung biji mangga adalah salah satu bahan yang mempunyai karbohidrat yang cukup tinggi, yaitu sebesar 69,77% dan memiliki potensi untuk diolah menjadi produk makanan seperti kukis. Tujuan penelitian ini untuk mengetahui tekstur kukis berupa kekerasan dan kerapuhan serta daya terima kukis yang terbuat dari substitusi tepung biji mangga. Penelitian dilaksanakan secara eksperimen dengan rancangan acak lengkap dan persentase substitusi tepung biji mangga yaitu 0%, 5%, 10%, 15%. Tekstur kukis diukur menggunakan alat texture analyzer dan daya terima diperoleh dari penilaian 40 panelis. Data kekerasan dianalisis menggunakan uji Kruskal Wallis dan kerapuhan dianalisis menggunakan uji Anova. Hasil penelitian menunjukan bahwa nilai p pada parameter kekerasan yaitu 0,372 dan nilai p untuk kerapuhan yaitu 0,472. Data daya terima dianalisis menggunakan uji Kruskal Wallis dilanjutkan uji Duncan dengan nilai p daya terima kukis biji mangga untuk seluruh parameter warna, aroma, rasa, tekstur dan keseluruhan adalah <0,05 sehingga penggunaan tepung biji mangga memberikan pengaruh terhadap seluruh parameter kesukaan. Substitusi dengan tepung biji mangga 5% menjadi produk yang memiliki daya terima yang tidak berbeda nyata dengan penggunaan 100% tepung terigu. Kata Kunci: tepung biji mangga, kekerasan dan kerapuhan, daya terima, kukis

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Kandungan Total Fenol dan Aktivitas Antibakteri Kelopak Buah Rosela Merah dan Ungu Sebagai Kandidat Feed Additive Alami Pada Broiler

Cited by 16 publications

References 1 publication

Effect of Jujube Leaves Brewed to Malondialdehide (Mda) Level of Wistar Rats Exposed Psychological Stress

Effect of Jujube Leaves Brewed to Malondialdehide (Mda) Level of Wistar Rats Exposed Psychological Stress

Potential Antibacterial Activity of Hydroxyapatite Composite And Green Betel Leaf Extract (Piper betle L.) Against Streptococcus mutans Bacteria

KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.)

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