Ulasan Ilmiah : Antosianin dan Manfaatnya untuk Kesehatan

Ifadah, Raida Amelia; Wiratara, Pinasthika Rizkia Warapsari; Afgani, Chairul Anam

doi:10.35308/jtpp.v3i2.4450

Cited by 7 publications

(6 citation statements)

References 12 publications

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“…The minimum temperature for the resulting changes is 115 o C (Yudiono, 2011). Therefore, the concentration level of purple sweet potato in cold water and room temperature water did not differ because the temperature of the room temperature water treatment did not reach 115 o C. Anthocyanins are more soluble in alcohol than water (Ifadah et al, 2021). This is consistent with the results of this study that the concentration level of purple sweet potato soaked in alcohol was higher than purple sweet potato soaked in water.…”

Section: Resultssupporting

confidence: 88%

Profiling Pigmented Plants Cell Membrane Permeability on Different Solvents Condition

Setiyanto,

Fajriati,

Nurika

et al. 2023

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This study aims to observe the effect of temperature treatment and organic solvents on the permeability of the cell membrane. Carrot, potato, and purple sweet potato specimens were soaked in different organic solvents, namely 35% alcohol, 70% alcohol, cold water, and room temperature water. The research method used is descriptive qualitative. Data collection is done by experiment and documentation. The dependent variable of this research is the final concentration of the organic solvent and the first time the organic solvent changes color (release time). The results show that each specimen has different results. Carrots produce a low concentration of alcohol with a release time of 20-35 minutes and do not change the color of the water. Turmeric and purple sweet potato produce a higher concentration of alcohol than water. Turmeric and purple yam release time on alcohol is 5 minutes and is faster than the release time of turmeric and purple yam on water. The best solvent for the three specimens is 70% alcohol because it produces the highest concentration and the fastest release time.

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Section: Resultssupporting

confidence: 88%

Profiling Pigmented Plants Cell Membrane Permeability on Different Solvents Condition

Setiyanto,

Fajriati,

Nurika

et al. 2023

jsainsmat

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“…Anthocyanin is a non-photosynthetic pigment that is synthesized in the cytoplasm and stored in the vacuolar lumen of epidermal cells (Pervaiz et al, 2017). Anthocyanins are the polyphenols of the flavonoid class that are the largest contributors to coloring flowers, fruits, seeds, leaves, and organic tubers and can dissolve in polar solvents (Du et al, 2015;Ifadah, Wiratara, and Afgani, 2021).…”

Section: Anthocyanin Is the Main Compound In Antihyperglycemicmentioning

confidence: 99%

MINI REVIEW: BLACK RICE (Oryza sativa L. Indica) AS POTENTIAL FOOD FOR ANTIHYPERGLYCAEMIC

Wahyuni,

Wijayanto

2024

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In Indonesia, rice (Oryza sativa L.) has different colors and shapes, visible from the plants and rice. There are several types of rice, one of which is black rice (Oryza sativa L. indica). Researchers are motivated to explore the benefits of black rice in Indonesia. This interest stems from the potential health benefits of black rice, such as its benefits in treating diabetes mellitus. The effectiveness of reducing blood sugar levels is crucial in the context of the increasing prevalence of diabetes in Indonesia, as projected by the International Diabetes Federation for 2045. The author made observations on the phytochemical and pharmacological activities of black rice, aiming to lay the foundation for further study and development. By searching online journals in the Scopus and PubMed databases using the keywords (“Black Rice”) AND (antidiabetic) OR (diabetes) OR (“glucose lowering”) for the last 10 years, the filtering process produced 3 articles on Scopus and 5 articles on PubMed, providing accurate data for review. Results show that black rice contains bioactive compounds such as flavonoids, phytic acid, polyphenolic compounds, and oryzanol, which provide significant health benefits. Anthocyanins, the main compounds responsible for the color of rice, contribute to antihyperglycemic properties and have various pharmacological activities, one of which is anti-diabetic benefits. In addition, the high content of anthocyanins, fiber, and other nutrients in black rice makes it effective in managing the glycemic index, and blood glucose levels, and improving overall health ...

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“…The extract is orange-brown Banana blossoms contain many ingredients, one of which is anthocyanin. According to Lestario, et al (2009), Banana blossoms contain anthocyanins such as Klutuk banana blossoms of 909.44 225.97 mg/100 g and Ambon banana blossoms of 1515.40 156.06 mg/100 g. Anthocyanins are natural components that accumulate in vacuoles and are responsible for giving red, blue, and purple colors to fruit, vegetables, flowers, and other plants (Ifadah, et al 2021). Anthocyanins are found in the form of aglycones called anthocyanidins, in the form of glycones they are called sugars.…”

Section: Ambon Banana Blossoms Powdermentioning

confidence: 99%

The Utilization of Banana Blossoms Anthocya-Nin Extract (Musa Spp) to Identify Borax and Formalin in Dried Anchovy (Stolephorus Sp) From the Traditional Market of Palu

Montolu,

Sabang,

Ijirana

et al. 2024

Proceedings of ICE

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Anthocyanins are red to blue pigments that are widely distributed in plants, one of which is the banana blossoms. This study aims to prove that banana blossoms anthocyanin extract can identify borax and formaldehyde in dried anchovies (Stolephorus sp) from Palu City Traditional Market. The proof was done through a qualitative test by observing the color change of banana blossoms anthocyanin extract on borax positive control, formalin positive control, and negative control as an indication of borax and formalin content in dried anchovies from Palu City Traditional Market. The color change indicates that banana blossoms anthocyanin extract can be used to identify borax and formalin. The color change that occurs is due to a change in the pH of the banana blossoms’ anthocyanin extract. Based on the results of this study, the anthocyanin extract changed color to dark brown red when reacting with borax and changed color to red when reacting with formalin. When the anthocyanin extract was reacted with dried anchovies’ filtrate, it did not show any color change, so dried anchovies from Palu City Traditional Market did not contain borax and formaldehyde. It can be concluded that banana blossoms’ anthocyanin extract can be used to identify borax and formaldehyde in dried anchovies from Palu City Traditional Market as indicated by the color change.

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Ulasan Ilmiah : Antosianin dan Manfaatnya untuk Kesehatan

Cited by 7 publications

References 12 publications

Profiling Pigmented Plants Cell Membrane Permeability on Different Solvents Condition

Profiling Pigmented Plants Cell Membrane Permeability on Different Solvents Condition

MINI REVIEW: BLACK RICE (Oryza sativa L. Indica) AS POTENTIAL FOOD FOR ANTIHYPERGLYCAEMIC

The Utilization of Banana Blossoms Anthocya-Nin Extract (Musa Spp) to Identify Borax and Formalin in Dried Anchovy (Stolephorus Sp) From the Traditional Market of Palu

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