Pengaruh Metode Pengeringan terhadap Aktivitas Antioksidan Daun Alpukat

Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metode pengeringan yaitu dijemur dibawah sinar matahari, dikeringanginkan dalam ruangan, dan dikeringkan dengan oven. Kualitas daun kering kemudian dianalisis aktivitas antioksidan, kadar air, total fenol, total flavonoid, dan total tanin. Hasil penelitian menunjukkan bahwa daun tua yang dikeringkan dengan menggunakan oven pada suhu 40˚C selama 24 jam menghasilkan aktivitas penghambatan radikal bebas tertinggi yaitu 19,83% dengan kadar air 7,54%, total fenol 6,42 mg/100 g ekstrak, total flavonoid 12,07 mg/100 g ekstrak, dan total tanin 2,48 mg/100 g ekstrak. Kesimpulannya, metode pengeringan dapat memberikan dampak terhadap kadar senyawa bioaktif ekstrak daun alpukat dan aktivitas antioksidannya.Effect of Drying Methods on the Antioxidant Activity of Avocado LeavesAbstractAvocado leaves contain high bioactive components that may be used as a source of natural antioxidants. The purpose of this study was to obtain proper drying method to produce avocado leaf extract with high antioxidant activity. Avocado leaves, both young and old, were dried with three drying methods, which were dried in the sun, room, and oven. Quality of leaves was then measured for antioxidant activity, moisture, total phenol, total flavonoid, total tannins. The results showed that old leaves dried using an oven at 40˚C for 24 hours resulted in the highest radical scavenging activity of 19.83% with 7.54% moisture content, 6.42 mg/100 g extract of total phenol, 12.07 mg/100 g extract of total flavonoid, and 2.48 mg/100 g extract of total tannins. In conclusion, the drying methods might produced specific antioxidant activities

Kajian Waktu dan Suhu Pelayuan Daun Alpukat dalam Upaya Pemanfaatanya sebagai Teh Herbal

Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan.Study of Withering Time and Temperature Avocado Leafin the Useas Herbs TeaAvocado leaves contain high bioactive components that can be used as functional food such as herbal tea. The purpose of this research was to obtain the appropriate withering time and temperature to produce herbs tea with the best sensory characteristics, high bioactive compounds and antioxidant activity. The withering was carried out by steaming at 80, 90, and 100°C for 1, 3 and 5 minutes. The observation of herb tea characteristics were total tannin content, total phenolic content, total flavonoids, antioxidant activity, and sensory evaluation. The results showed that the best temperature and whithering time were obtained at 90°C for 5 minutes with the herb tea characteristic of total phenolic was 296.48 mg/g extract, total flavonoid was 644 mg/g extract, total tannin was 315.14 mg/g extract, yellowish brown tea color, slightly bitter taste and a rather typical scent of avocado leaf as well as with overall acceptance rather like. Whereas, IC50 value measured using DPPH and reducing power were 527.93 mg/L and 78.95 mg/L. As conclusion, temperature and whithering time effected to the bioactive component and antioxidant activity of herb tea.-

OPTIMASI PROSES DEASIDIFIKASI DALAM PEMURNIAN MINYAK SAWIT MERAH SKALA PILOT PLANT [Optimization of Deacidification Process in Red Palm Oil Purification on Pilot Plant Scale]

Deacidification is one of the steps in palm oil refining process which aims to separate free fatty acids formed during post-harvest handling. It is carried out using alkali solution such as NaOH (sodium hydroxide). Carotenoids in palm oil are affected by this step. Therefore, deacidification has to be controlled to minimize the destruction of carotenoids during processing. The objective of this research was to improve deacidification process in pilot plant scale so that the process can produce lower level of free fatty acids (FFA) and higher recovery of carotene in high yield neutralized red palm oil (NRPO). Characterization of physical and chemical properties of crude palm oil (CPO) such as moisture content, FFA and carotene contents, saponification number, iodine value, peroxide value, and color were determined before processing. Degumming was performed before deacidification process. The 17.5% excess of NaOH was obtained from the pilot plant scale deacidification trial. The optimization of deacidification time and temperature was carried out by using central composite design (CCD). Response surface method (RSM) was used to observe the influence of treatments on the FFA level reduction, carotene recovery, and NRPO yield. The result showed that the optimum deacidification condition was at 61 ± 2°C in 26 minutes, and at the 16°Be NaOH strength with 17.5% excess of NaOH. In this optimum condition, the process achieved 96.35% of FFA reduction, 87.30% of carotene recovery, and 90.16% of NRPO yield

OPTIMASI PROSES DEASIDIFIKASI DALAM PEMURNIAN MINYAK SAWIT MERAH SKALA PILOT PLANT [Optimization of Deacidification Process in Red Palm Oil Purification on Pilot Plant Scale]

Deacidification is one of the steps in palm oil refining process which aims to separate free fatty acids formed during post-harvest handling. It is carried out using alkali solution such as NaOH (sodium hydroxide). Carotenoids in palm oil are affected by this step. Therefore, deacidification has to be controlled to minimize the destruction of carotenoids during processing. The objective of this research was to improve deacidification process in pilot plant scale so that the process can produce lower level of free fatty acids (FFA) and higher recovery of carotene in high yield neutralized red palm oil (NRPO). Characterization of physical and chemical properties of crude palm oil (CPO) such as moisture content, FFA and carotene contents, saponification number, iodine value, peroxide value, and color were determined before processing. Degumming was performed before deacidification process. The 17.5% excess of NaOH was obtained from the pilot plant scale deacidification trial. The optimization of deacidification time and temperature was carried out by using central composite design (CCD). Response surface method (RSM) was used to observe the influence of treatments on the FFA level reduction, carotene recovery, and NRPO yield. The result showed that the optimum deacidification condition was at 61 ± 2°C in 26 minutes, and at the 16°Be NaOH strength with 17.5% excess of NaOH. In this optimum condition, the process achieved 96.35% of FFA reduction, 87.30% of carotene recovery, and 90.16% of NRPO yield