EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco)
ABSTRACT Propolis has been used in various traditional medicines throughout the world and hasbeen shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin onKeprokBatu55 Orange (Citrus reticulata Blanco) is a flavonoid glycoside that has the potential...
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2022-10-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/883 |
| _version_ | 1797703706053967872 |
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| author | Rizka Ayu Rifdah Ifrada Erryana Martati Teti Estiasih |
| author_facet | Rizka Ayu Rifdah Ifrada Erryana Martati Teti Estiasih |
| author_sort | Rizka Ayu Rifdah Ifrada |
| collection | DOAJ |
| description | ABSTRACT
Propolis has been used in various traditional medicines throughout the world and hasbeen shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin onKeprokBatu55 Orange (Citrus reticulata Blanco) is a flavonoid glycoside that has the potential as an anti-inflammatory and immunomodulator. Functional drinks from these 2 ingredients can be an anti-inflammatory treatment. By using Maceration Extraction, extraction was carried out with variations in the ratio of water and propolis of 1:5, 1:10 and 1:15 within 15 minutes, 30 minutes and 45 minutes at 50 o C,60 o C and 70 o C. Conditions optimum extraction with the highest phenolic content (4.88 mg GAE/gat 30 °C, for 45.00 minutes, and the water:propolis ratio was 1:5. While the total flavonoids were highest at the water:propolis ratio 1:5 for 30 minutes at 50°C (0.46 mg QE/g).
Keywords: Water, Maceration, Extraction Method, Total Phenol, Total Flavonoids |
| first_indexed | 2024-03-12T05:09:27Z |
| format | Article |
| id | doaj.art-2cc80f7a503b437dab661a44ffb7a4f4 |
| institution | Directory Open Access Journal |
| issn | 2354-7936 2685-2861 |
| language | English |
| last_indexed | 2024-03-12T05:09:27Z |
| publishDate | 2022-10-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-2cc80f7a503b437dab661a44ffb7a4f42023-09-03T08:44:46ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612022-10-0110422423410.21776/ub.jpa.2022.010.04.5EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco)Rizka Ayu Rifdah Ifrada0Erryana Martati1Teti Estiasih2Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaABSTRACT Propolis has been used in various traditional medicines throughout the world and hasbeen shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin onKeprokBatu55 Orange (Citrus reticulata Blanco) is a flavonoid glycoside that has the potential as an anti-inflammatory and immunomodulator. Functional drinks from these 2 ingredients can be an anti-inflammatory treatment. By using Maceration Extraction, extraction was carried out with variations in the ratio of water and propolis of 1:5, 1:10 and 1:15 within 15 minutes, 30 minutes and 45 minutes at 50 o C,60 o C and 70 o C. Conditions optimum extraction with the highest phenolic content (4.88 mg GAE/gat 30 °C, for 45.00 minutes, and the water:propolis ratio was 1:5. While the total flavonoids were highest at the water:propolis ratio 1:5 for 30 minutes at 50°C (0.46 mg QE/g). Keywords: Water, Maceration, Extraction Method, Total Phenol, Total Flavonoidshttps://jpa.ub.ac.id/index.php/jpa/article/view/883watermacerationextraction methodtotal phenoltotal flavonoids |
| spellingShingle | Rizka Ayu Rifdah Ifrada Erryana Martati Teti Estiasih EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) Jurnal Pangan dan Agroindustri water maceration extraction method total phenol total flavonoids |
| title | EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) |
| title_full | EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) |
| title_fullStr | EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) |
| title_full_unstemmed | EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) |
| title_short | EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) |
| title_sort | extraction optimization propolis in the functional drink of keprok batu 55 orange citrus reticulate blanco |
| topic | water maceration extraction method total phenol total flavonoids |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/883 |
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