PENGARUH WAKTU FERMENTASI TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR BETASIANIN MINUMAN FUNGSIONAL DARI BUAH NAGA &lt;em&gt;(Hylocereus polyrhizus)&lt;/em&gt; DAN UMBI BIT &lt;em&gt;(Beta vulgaris)&lt;/em&gt;

Maryati, Yati; Susilowati, Agustine; Artanti, Nina; Lotulung, Puspa Dewi; Aspiyanto, Aspiyanto

doi:10.29122/jbbi.v7i1.3732

Cited by 4 publications

(1 citation statement)

References 6 publications

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“…Kapasitas antioksidan berbanding lurus dengan kadar total betasianin yang didapatkan. Menurut Shofiati dalam Maryati (2020), semakin tinggi kadar pigmen yang dimiliki maka semakin tinggi aktivitas antioksidannya.…”

Section: Kapasitas Antioksidanunclassified

PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L)

Cesarini¹,

Wartini²,

Wrasiati³

2022

JRMA

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Bunga kenop merupakan salah satu bunga yang mempunyai kandungan betasianin yang berpotensi digunakan sebagai pewarna alami. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blansir terhadap karakteristik bubuk bunga kenop (Ghomprena globosa L.) dan menemukan suhu dan lama blansir terbaik untuk karakteristik bubuk bunga kenop. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor. Faktor pertama adalah suhu (S) yang terdiri dari 3 taraf, yaitu 70, 80, dan 90?C. Faktor kedua adalah lama blansir (L) yang terdiri dari 3 taraf, yaitu 1. 3 dan 5 menit. Setiap perlakuan dilakukan sebanyak 2 kali sehingga mendapatkan 18 unit percobaan. Data yang diperoleh dianalisis dengan analisis ragam dan apabila diperoleh hasil yang berpengaruh nyata terhadap variabel yang diamati, maka dilanjutkan dengan uji Tukey dengan taraf signifikan 5%. Hasil penelitian menunjukkan bahwa suhu blansir berpengaruh nyata terhadap kadar air, kadar total betasianin dan tingkat kecerahan (L*), namun tidak berpengaruh pada kapasitas antioksidan, tingkat kemerahan (a*), serta tingkat kekuningan (b*). Perlakuan lama blansir hanya berpengaruh terhadap tingkat kecerahan (L*) saja dan tidak berpengaruh pada kadar air, kadar total betasianin, kapasitas antioksidan, tingkat kemerahan (a*), serta tingkat kekuningan (b*). Perlakuan suhu blansir 80?C dengan lama blansir 3 menit, merupakan perlakuan terbaik dalam menghasilkan bubuk bunga kenop dengan karakteristik kadar air sebesar 12,26 %, kadar total betasianin sebanyak 99,87 mg/100g, kapasitas antioksidan sebesar 388,21 mg/g, tingkat kecerahan (L*) 25,14, tingkat kemerahan (a*) 11,24, dan tingkat kekuningan (b*) 13,06.

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Section: Kapasitas Antioksidanunclassified

PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L)

Cesarini¹,

Wartini²,

Wrasiati³

2022

JRMA

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Organoleptic quality of pasteurized milk with addition of various concentrations of beetroot extract (Beta vulgaris L) and different pasteurization methods

Maryana¹,

Suriani²,

Maruddin³

et al. 2023

Proceedings of the 4th International Conference of Animal Science and Technology (Icast 2021)

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The effect of inoculum types on microbial growth, β-glucan formation and antioxidant activity during tempe fermentation

Rizal¹,

Kustyawati²,

Murhadi³

et al. 2022

AIMSAGRI

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<abstract> <p>The aim of the research was to study the effect of inoculum type and fermentation time on microbial growth patterns (yeast, fungi and bacteria), β-glucan formation and antioxidant activity during soybean fermentation into tempe. The research was conducted using factorial Completely Randomized Block Design with 3 replications. The first factor was the types of inoculum: commercial inoculum of tempe, Raprima (3%), a single inoculum of <italic>S. cerevisiae</italic> (3%), a single inoculum of <italic>R.</italic> <italic>oligosporus</italic> (3%), and mixed inoculum of 1.5% <italic>S. cerevisiae</italic> and 1.5% <italic>R. oligosporus</italic>. The second factor was the length of fermentation which consisted of 0, 8, 16, 24, 32 and 40 hours at room temperature. Regarding the number of fungi, yeasts and bacteria, the observational data were presented descriptively in the form of graphs, while for the data from the analysis of β-glucan and antioxidant activity, the data obtained were analyzed for variance with analysis of variance (ANOVA) and then analyzed further by the Least Significant Difference (LSD) at the 5% significance level. The results showed that the type of inoculum and duration of fermentation had an effect on increasing the growth of fungi, yeasts and bacteria, as well as increasing β-glucan content and the antioxidant activity of tempe<italic>.</italic> Yeast growth had a more dominant effect on increasing β-glucan content and antioxidant activity compared to fungi and bacteria. Tempe inoculated with a mixed inoculum of 1.5% <italic>R.</italic> <italic>oligosporus</italic> + 1.5% <italic>S. cerevisiae</italic>, resulted in the highest β-glucan content of 0.58% and the highest antioxidant activity at 82.42%. In conclusion, a mixed inoculum of 1.5% <italic>R. oligosporus</italic> + 1.5% <italic>S.</italic> <italic>cerevisiae</italic> with 36−40 hours of fermentation produced tempe with the highest β-glucan content and antioxidant activity. Therefore, the β-glucan content causes tempe to have better potential health benefits than tempe without the addition of <italic>S. cerevisiae</italic>.</p> </abstract>

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PENGARUH WAKTU FERMENTASI TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR BETASIANIN MINUMAN FUNGSIONAL DARI BUAH NAGA <em>(Hylocereus polyrhizus)</em> DAN UMBI BIT <em>(Beta vulgaris)</em>

Cited by 4 publications

References 6 publications

PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L)

PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L)

Organoleptic quality of pasteurized milk with addition of various concentrations of beetroot extract (Beta vulgaris L) and different pasteurization methods

The effect of inoculum types on microbial growth, β-glucan formation and antioxidant activity during tempe fermentation

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