MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN

Purba

Open Access Maced J Med Sci

et al. 2020

BACKGROUND: Living cells continuously produce free radicals and reactive oxygen species (ROS) as a part of metabolic processes. These free radicals are neutralized by an antioxidant defense system. Maximal physical activity can produce an imbalance between ROS and antioxidants and thus may cause oxidative stress, which is possibly related to fatigue and tissue injury. Red fruit oil contains high beta-carotene and tocopherol as antioxidants which could overcome oxidative stress condition. AIM: The aim of this study was to determine the effect of red fruit oil on exercise endurance and oxidative stress in rats at a maximal physical activity. METHODS: Twenty-four male rats were divided into four groups. The control group (I) was administered with 1.5 ml distilled water, intervention groups (II), (III), and (IV) were administered with different doses of red fruit oil (0.15 ml/kgBW, 0.3 ml/kgBW, and 0.6 ml/kgBW, respectively). All groups were trained to swim for 4 weeks and then were forced to swim without a load until being exhausted. The malondialdehyde (MDA), glutathione peroxidase (GPx) levels, and time of swimming to exhaustion were measured in all groups. RESULT: The results showed that MDA level obtained was decreasing significantly (p < 0.05), GPx and time of swimming were increasing significantly (p < 0.05) in the intervention groups. CONCLUSION: The results suggest that red fruit oil can obviously reduce MDA level, increased GPx, and endurance and delay fatigue induced by maximal physical activity in the rat.

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Red Fruit (Pandanus Conoideus Lam) Oil on Exercise Endurance and Oxidative Stress in Rats at Maximal Physical Activity

Purba

Open Access Maced J Med Sci

et al. 2020

“…Buah merah memiliki kandungan karoten dan tokoferol yang baik untuk kesehatan, akan tetapi buah segarnya sangat mudah rusak yang hanya bertahan 2-4 hari karena serangan mikroorganisme (Roreng et al, 2016). Ponglabba et al (2020) melaporkan bahwa puree buah merah dapat rusak 2-7 hari dengan kisaran pH 6,63-6,64 sehingga sangat mudah rusak karena ditumbuhi mikroorganisme.…”

Section: Stabilitas Puree Buah Merah Selama Penyimpananunclassified

KOMPOSISI KIMIA DAN STABILITAS PUREE BUAH MERAH (Pandanus conoideus Lamk.) SELAMA PENYIMPANAN

Ponglabba

Sarungallo

Santoso

2022

J-AGT

Self Cite

Red fruit (Pandanus conoideus Lamk.) is an endemic plant of Papua containing active components (carotenoids and tocopherols) as antioxidants and potential as a functional food. Until now, red fruit is only used for produce oil, while the information on the flesh of the fruit for raw materials of various food products is still limited, such as the chemical content, active components, and stability. The objectives of this study were to determine the nutritional composition and active components of red fruit puree and evaluate the stability of red fruit puree during storage. The puree of the red fruit was packed in a glass bottle and stored at room temperature (30±2°C) for 60 days to tested their quality stabilities. Parameters of color, aroma, taste, emulsion stability, viscosity, total dissolved solids, and acidity were observed on days 0, 10, 20, 30, 40, and 60 during storage. While total carotenoids were observed on days 0, 20, 40, and 60. The results showed that the nutritional content of red fruit puree in 100 g of dry weight included water content of 55.8%, ash content of 2.22%, fat content of 67.39%, protein content of 7.84%, and carbohydrate content of 22.56 %. Whereas, the active compounds, namely total carotenoids of 2003 ppm, β-carotenoids of 19 ppm, total tocopherol of 502 ppm, and -tocopherol of 371 ppm. During 60 days of storage, the color, aroma, taste, emulsion stability, total dissolved solids, and pH of red fruit puree were relatively stable. However, the viscosity was stable until day 40 and total carotenoids tended to decrease. This puree contains high carotenoids and tocopherols, so it has the potential as a functional food that is good for health. Keywords: carotenoid, emulsion, functional food, tocopherol

J. Ilmu Peternak. dan Vet. Trop. (Journal Trop. Anim. Vet. Sci.

“…Kandungan beta-karoten yang tinggi pada kedua herbal tersebut menyebabkan buah merah dan rumput kebar kini popular dikonsumsi oleh masyarakat sebagai pangan suplemen sumber antioksidan. Roreng et al, (2016) melaporkan bahwa kandungan total karoten pada buah merah lebih dari 200 mg/100 g.…”

unclassified

Teknologi Produksi Abon Daging Rusa Dengan Penambahan Herbal Sebagai Pangan Unggulan Pada Era Normal Baru

Randa

Tirajoh

Sjofjan

2022

Abstract This study aims to improve the nutritional quality of venison floss by modifying the the technology process of floss making with adding red fruit oil (Pandanus conoideus L) and kebar grass extract (Biophytum petersianum) as a source of natural antioxidants. The results showed that the nutritional value of floss was influenced by the use of these herbal. Supplementation of antioxidant is to potentially extend the shelf-life of floss as indicated in decreasing the value of water activity (Aw) and thiobarburic acid (TBA). The Aw value decreased from 0.756 to 0.701, and TBA decreased from 0.139 to 0.055 mg/kg. The protein of floss increased from 33.20 to 35.60%. The result also showed that the content of antioxidant increased which is indicated by the increasing of beta-carotene content from 0.0087 mg /100 gram to 0.81 mg/100 gram. Results also showed that the use of red fruit oil extract and kebar grass extract decreased the content of saturated fatty acids, meanwhile in unsaturated fatty acids it increased arachidonic fatty acids. Keywords: Antioxidant; Beta-caroten; Kebar grass; Red-fruit oil; Venison floss. Abstrak Penelitian ini bertujuan meningkatkan kualitas nutrisi abon daging rusa dengan memodifikasi proses teknologi produksinya dengan penambahan ekstrak minyak buah merah (Pandanus conoideus L) dan ekstrak rumput kebar (Biophytum petersianum) sebagai sumber antioksidan alami. Hasil penelitian memperlihatkan bahwa nilai nutrisi produk olahan daging dipengaruhi oleh adanya penambahan senyawa antioksidan. Pemberian suplementasi bahan sumber antioksidan meningkatkan daya awet pada abon yang ditunjukkan dengan penurunan nilai aktivitas air (Aw) dan nilai thiobarburic acid (TBA). Nilai Aw abon menurun dari 0,756 menjadi 0,701, dan nilai TBA-nya menurun dari 0,139 menjadi 0,055 mg/kg. Nilai nutrisi terjadi pada nilai protein yang meningkat dari 33,20 menjadi 35,60%. Sebagai sumber antioksidan terlihat pada peningkatan kandungan beta-karoten dari 0,0087 mg/100 gram menjadi 0,81 mg/100 gram. Faktor penting lainnya dengan penggunaan ekstrak minyak buah merah dan ekstrak rumput kebar yakni adanya penurunan yang signifikan pada kandungan asam-asam lemak jenuh, akan tetapi pada asam-asam lemak tidak jenuh terjadi peningkatan pada asam lemak arakidonat. Kata kunci: Abon rusa; Beta-karoten; Herbal antioksidant; Minyak buah-merah; Rumput kebar.