Perbandingan Metode Somogyi-Nelson Dan Anthrone-Sulfat Pada Penetapan Kadar Gula Pereduksi Dalam Umbi Cilembu (Ipomea batatas L.)

Al-kayyis, Hasanul Kiyan; Susanti, Hari

doi:10.24071/jpsc.2016.130206

Cited by 17 publications

(13 citation statements)

References 1 publication

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“…Flavonoid compounds contained in ethanol extracts and its fractions of parijoto fruit were proven to reduce glucose levels. In vitro experiment showed flavonoid compounds could bind the OH group to glucose hence decreasing glucose levels (Razak et al 2012;Al-Kayyis & Susanti 2016). Flavonoid possessed a free -OH (hydroxy) group that might be bound to glucose to form a glucose-flavonoid complex.…”

Section: In Vitro Glucose Reduction Testmentioning

confidence: 99%

Aktivitas In Vitro Penurun Gula Darah dari Ekstrak Buah Parijoto (Medinilla speciosa B.)

Vifta¹,

Wilantika²,

Advistasari³

2020

bul. littro

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Diabetes mellitus is one of the highest causes of death in the world, with symptoms of increased blood glucose levels (hyperglycemia). One of the efforts made as a treatment and prevention of DM is through complementary therapy using natural ingredients. Parijoto fruit (<em>Medinilla speciosa</em>) contains flavonoid compounds potential to reduce glucose levels. The study aimed to analyze the effectiveness of ethanol extracts and its fractions of parijoto fruit (EEBP) to decrease glucose levels in vitro. The study was conducted at the Ngudi Waluyo University Laboratory in April to August 2018. Identification and screening of flavonoid compounds from ethanol extracts and its fractions of parijoto fruit were performed qualitatively and by thin-layer chromatography (TLC). <em>In vitro</em> testing for antidiabetic activity of EEBP was performed with non-enzymatic reaction by Nelson Somogyi method (ethanol extract and its fractions). Experiment was arranged in a randomized block design, with 12 treatments and three replications. The concentrations of parijoto fruit tested were 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, and 60 ppm. The results of qualitative identification and TLC showed that the ethanol extract and its fraction of EEBP contained flavonoid compounds. At a concentration of 30 ppm, EEBP was able to reduce glucose levels by 42.43 %, while the ethanol fraction decreased glucose levels by 83.38 %. The results showed parijoto fruit ethanol extract and its fractions were sources of antidiabetic. Hence its pharmacologically effect was necessary to be further studied.

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Section: In Vitro Glucose Reduction Testmentioning

confidence: 99%

Aktivitas In Vitro Penurun Gula Darah dari Ekstrak Buah Parijoto (Medinilla speciosa B.)

Vifta¹,

Wilantika²,

Advistasari³

2020

bul. littro

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“…The determination of sugar total was carried out by the Antrone-Sulfate method [24]. Determination of sugar total was done by taking 1 ml of sample with 5 ml of anthrone reagent in a fume hood.…”

Section: Determination Of Sugar Totalmentioning

confidence: 99%

Characterization of Fermented Milk with the Addition of Gembili (Dioscorea esculenta) Flour

Andriani

Rahayu

Apriliyani

et al. 2021

AFSJ

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Aims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria. Study Design: This study employs a completely randomized design with five treatments adding gembili flour and three replications. Place and Duration of Study: Animal Product Technology Laboratory, Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, between April-October 2020. Methodology: Fermented milk is prepared by pasteurizing of skim milk and gembili flour. The concentration of gembili flour added were (0 (P1); 0.5% (P2); 1% (P3); 1.5% (P4); 2% (P5). Furthermore, the characteristics of fermented milk is carried out including pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria of fermented milk using combination of three bacteria namely, Lactobacillus plantarum, Lactobacillus acidophillus, and Streptococcus thermophilus as a starter culture. Results: The results in this study revealed that the pH value ranged from 3.5-4.3; titratable acidity 1.98-2.35%; viscosity 849-1856 cps; sugar total 2.8-4.11 g/100g; total lactic acid bacteria 3.05 x 107 - 3.21 x 108 cfu/ml respectively. Total phenolic content and crude fiber in P1 was not detected, but in P2-P5 had total phenolic and crude fiber ranging from 108,58 – 670,75 mg/kg and 0.57-2.16 g/100 g, respectively. Conclusion: The addition of gembili flour to the fermented milk contributes to the quality of fermented milk product which include pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria.

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“…The polarimeter is a scientific instrument used to measure the cause of the rotation angle by using continuous polarization light on the active optical substance. Each type of sugar or carbohydrate has a different rotation angle, including starch [12]. The polarimeter is often used for various starch and other carbohydrate analyzes in the fields of pharmaceuticals, food and beverages, sugar, and cosmetics.…”

Section: Starch Analysis By Polarimetrymentioning

confidence: 99%

Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products

Subroto¹

2020

IJETER

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Starch is one of the biggest components of carbohydrates in food and other biological materials. The main components of starch consist of amylose and amylopectin. The comparison between amylose and amylopectin greatly influences the functional, physicochemical, and pasting properties of starch. Various methods of analyzing starch, amylose, and amylopectin content have been widely studied for various purposes. This review describes several types of quantitative analysis methods for starch, amylose and amylopectin. Quantitative methods to determine starch content include the polarimetry, anthrone, Fourier-transform infrared spectroscopy (FTIR), spectrophotometry, penetrometry, and Luff schoorl. The methods for determining amylose content are spectrophotometry and gravimetry, while the method for determining amylopectin content using X-Ray Diffraction (XRD) and gravimetry. Each method has several advantages and disadvantages so that it can be used to determine the method suitable for materials with certain characteristics.

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Perbandingan Metode Somogyi-Nelson Dan Anthrone-Sulfat Pada Penetapan Kadar Gula Pereduksi Dalam Umbi Cilembu (Ipomea batatas L.)

Cited by 17 publications

References 1 publication

Aktivitas In Vitro Penurun Gula Darah dari Ekstrak Buah Parijoto (Medinilla speciosa B.)

Aktivitas In Vitro Penurun Gula Darah dari Ekstrak Buah Parijoto (Medinilla speciosa B.)

Characterization of Fermented Milk with the Addition of Gembili (Dioscorea esculenta) Flour

Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products

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