Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

Kiptiyah, Sakina Yeti; Harmayani, Eni; Santoso, Umar

doi:10.22146/ifnp.29725

Cited by 3 publications

(2 citation statements)

References 10 publications

(10 reference statements)

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“…China, Malaysia, Thailand, and Nigeria [19]. Indonesian local people call as "kencur" in Bahasa and mix it with white rice as a beverage or "Jamu Beras Kencur" [20] According to a previous study, the methanol extract of K. galanga increased total antioxidant and ferrous reducing capacities in a concentration-dependent manner. The methanol extract of K.…”

Section: Methodsmentioning

confidence: 99%

Kaempferia galanga (L.): An Updated Overview of In Vitro and In Vivo Antioxidant Properties

Riastri

2024

J. Food Pharm. Sci

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Kaempferia galanga L. (K. galanga) locally called aromatic ginger or “kencur" in Bahasa is traditionally for the treatment of various diseases related to antioxidants such as anti-inflammatory, anti-cancer, and immunomodulator. This paper aims to provide a critical review of the current antioxidant activity of K. galanga using in vitro and in vivo assays. The information and data of K. galanga were collected from various resources such as Scopus, PubMed, Science Direct, and Google Scholar. The results showed that K. galanga plays a role in defense systems against oxidative stress. Several in vitro assays have been used to measure the antioxidant activity of K. galanga, namely,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reduction of antioxidant power (FRAP), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS). Whereas, the parameter in vivo antioxidant assay of K galanga including lifespan, survival life, intracellular reactive oxygen species (ROS) level, malondialdehyde (MDA) level, and antioxidant enzyme activities: superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px). Based on the findings, it can be indicated that K. galanga has powerful antioxidant activities and, therefore could have the potential as a natural antioxidant.

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Section: Methodsmentioning

confidence: 99%

Kaempferia galanga (L.): An Updated Overview of In Vitro and In Vivo Antioxidant Properties

Riastri

2024

J. Food Pharm. Sci

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“…Akbar & Murtini (2018), reported that high temperature and heating time have significant changes in the color profile of sugarcane juice drinks. Treatment using heating such as blanching and pasteurization improve the microbiological qualities and antioxidant compound of beras kencur drink, but it can damage the texture and this condition is undesirable (Kiptiyah et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermosonication on Ferric Reducing Antioxidant Power and the Color of Beras Kencur Drink

Safitri

Winarti²,

Wicaksono³

et al. 2022

JPA

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Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.

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The effect of blanching and extraction method on total phenolic content, total flavonoid content and antioxidant activity of Kencur (Kaempferia galanga. L) extract

Kiptiyah

Harmayani

Santoso

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Kencur (Kaempferia galanga. L) is a rhizome used to make Jamu, a traditional herbal drink commonly consume in Indonesia, that has been studied to be rich in phytochemical sources with biological properties that contribute to the health of the human body. The purpose of this study is to evaluate the effect of blanching treatment and extraction methods (maceration and ultrasonic) on total phenolic, total flavonoid, and antioxidant activity of kencur extract. The kencur samples were divided into five treatments; control (without any treatment), fresh by maceration extraction, blanching by maceration extraction, fresh by ultrasonic extraction, and blanching by ultrasonic extraction then analyzed the pH value, total phenolic, total flavonoid, and antioxidant activities using the 2-2-diphenyl-1 method-picrylhydrazyl (DPPH). The results of this study indicate that the kencur extract sample has a pH value ranging from 6.2 to 6.5. The total phenolic sample of kencur extract by blanching and ultrasonic extraction (67.32 mgGAE/L) was higher than control (41.66 mgGAE/L). Total flavonoid sample of kencur extract by blanching and ultrasonic extraction (452.76 mgEK/L) was higher than control (282.87 mgEK/L). The antioxidant activity sample of kencur extract by blanching and ultrasonic extraction (56.20% RSA) was higher than control (22.1% RSA). This study concludes that the combination of blanching treatment with ultrasonic extraction showed a significant increase in total phenolic, total flavonoid, and antioxidant activity of kencur extract.

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Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

Cited by 3 publications

References 10 publications

Kaempferia galanga (L.): An Updated Overview of In Vitro and In Vivo Antioxidant Properties

Kaempferia galanga (L.): An Updated Overview of In Vitro and In Vivo Antioxidant Properties

Effect of Thermosonication on Ferric Reducing Antioxidant Power and the Color of Beras Kencur Drink

The effect of blanching and extraction method on total phenolic content, total flavonoid content and antioxidant activity of Kencur (Kaempferia galanga. L) extract

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