AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PARIJOTO PADA BERBAGAI PH PENGOLAHAN PANGAN
DOI:
https://doi.org/10.32585/ags.v4i2.745Abstract
Food processing can be done in the pH range from acid to base. This research aims to study the effect of various pH of food processing on antioxidant activity and total phenol extract of Parijoto fruit. Testing was carried out at pH 2, 4, 7, 8, and 10. Analysis of antioxidant activity using the DPPH radical scavenging activity method. Whereas phenol analysis uses the Folin Ciocalteu method. The results showed that the pH difference significantly affected the antioxidant activity and the total phenol extract of Parijoto fruit. Increasing pH causes an increase in antioxidant activity and in line with an increase in total phenol. Application of processing products from parijoto at higher pH will produce antioxidant activity and total phenols which tend to be higher.Downloads
References
Ameliawati, R. 2018. Pengaruh umur panen dan jenis pelarut terhadap kandungan total fenolik, antosianin dan aktivitas antioksi dan ekstrak buah parijoto (Medinilla speciosa Blume). Skripsi. Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta
Amorati, R., G. F. Pedulli, L. Cabrini, L. Zambonin, and L. Landi. 2006. Journal of Agricultural and Food Chemistry 54(8): 2932-2937. DOI: 10.1021/jf053159+.
Bayliak, M. M., N. I. Burdyliuk, V. I. Lushchak. 2016. Effects of pH on antioxidant and prooxidant properties of common medicinal herbs. Open Life Sci. 11: 298–307.
Febrilian, O. V., dan E. Pujiastuti. 2017. Uji Efektivitas Ekstrak Buah Parijoto (medinilla speciosa Blume) terhadap Kadar Glukosa Darah pada Tikus Putih Wistar yang dibebani Sukrosa. Prosiding HEFA, p. 341–346.
Gulcin, I., Z. Huyut, M. Elmastas, HY. Aboul-Enein. 2010. Radical scavenging and antioxidant activity of tannic acid. Arabian Journal of Chemistry 3(1):43-53. DOI:10.1016/j.arabjc.2009.12.008.
Han, M., G. Li, X. Liu, A. Li, P. Mao, P. Liu, H. Li. 2019. Phenolic profile, antioxidant activity and anti-poliferative activity of Crabapple fruits. Horticultural Plant Journal. DOI: 10.1016/j.hpj.2019.01.003.
Hasbullah, UHA., RB. Pertiwi, N. Khikmah, D. Novita. 2018. Parijoto, kandungan, manfaat dan pengolahannya. PT. Nasya Expanding Management. Pekalongan. ISBN: 978-602-5737-26-8.
Pertiwi, R.B., I. N. Hidayah, D. Andrianty , U. H. A. Hasbullah. 2019. Aktivitas Antioksidan Ekstrak Buah Parijoto pada Berbagai Suhu Pengolahan Pangan. Jurnal Ilmu Pangan dan Hasil Pertanian 3(1):22-30.
Rudianto dan A. Megawati. 2017. Pengaruh Pemberian Ekstrak Buah Parijoto (Medinilla speciosa Blume) Terhadap PenurunanKadar Glukosa Darah Pada Tikus Putih. Prosiding HEFA 1st. LPPMSTIKES Cendekia Utama Kudus. P 369-374. ISSN 2581 – 2270.
Sa’adah, N.N., A.P.D. Nurhayati, and K.I. Purwani. 2002. Antihyperlipidemic and Anti-obesity Effectsof the Methanolic Extract of Parijoto (Medinilla speciosa). AIP Conf. Proc. p:020046-1–020046-8. https://doi.org/10.1063/1.5050142.
Sun, H N., T.H. Mu, and L.S. Xi. 2017. Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols. International Journal of Food Properties 20(2):318-332. DOI: 10.1080/10942912.2016.1160410.
Tussanti, I.,A. Johan, Kisdjamiatun. 2014. Sitotoksisitas in vitro ekstrak etanolik buah parijoto (Medinilla speciosa, reinw. ex bl.) terhadap sel kanker payudara T47D. Jurnal Gizi Indonesia2(2): 53-58.
Wachidah, LN. 2013. Uji aktivitas antioksidan serta penentuan kandungan fenolat dan flavonoid total dasr buah parijoto (Medinilla speciose Blume). Skripsi Program Studi Farmasi Fakultas Kedokteran dan Ilmu Kesehatan UIN Syarif Hidayatullah.
