MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri)
This study aimed to assess the antioxidant potential of chocholate-rice bran oil-emulsion beverage and meniran extract beverage. RBO beverage was made using oil in water emulsion with sugar ester as the emulsifier.Four formulas was created with the RBO-chocolate concentrate : water ratio of 1:1, 1:...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2012-11-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jgizipangan/article/view/12386 |
| _version_ | 1797671829307916288 |
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| author | Purnawati Hustina Rachman Priskila Priskila Evy Damayanthi Bambang Pontjo Priosoeryanto |
| author_facet | Purnawati Hustina Rachman Priskila Priskila Evy Damayanthi Bambang Pontjo Priosoeryanto |
| author_sort | Purnawati Hustina Rachman |
| collection | DOAJ |
| description |
This study aimed to assess the antioxidant potential of chocholate-rice bran oil-emulsion beverage and meniran extract beverage. RBO beverage was made using oil in water emulsion with sugar ester as the emulsifier.Four formulas was created with the RBO-chocolate concentrate : water ratio of 1:1, 1:3, 1:5, and 1:7. Meanwhile the meniran beverage was made by adding extract meniran in five different concentrations (30, 40, 50, 60, 70 ppm) along with flavor and sucralose. The selected emulsion beverage had the AEAC value of 30.75 mg Vit C/100 g, while the meniran extract beverage had the AEAC value of 9.12 mg Vit C/100 g with the total fenol of 92.75 mg/100 g. The results of TBA value, content of protein, fat, carbohydrate, ash, and water of the emulsion beverage were 0.12 mg malondialdehyde eq/kg, 0.24%, 0.52%,6.74%, 0.15% and 92.32%, respectively. Increasing concentrations of chocolate and RBO significantly affected the results of the chemical parameters (p<0.05). Overall, the chocolate emulsion beverage based on RBO and meniran extract beverage had high antioxidant activity that are potential to prevent non-communicable diseases.
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| first_indexed | 2024-03-11T21:21:11Z |
| format | Article |
| id | doaj.art-aad1b7d3f53b4c3a8eb852386088c01d |
| institution | Directory Open Access Journal |
| issn | 1978-1059 2407-0920 |
| language | English |
| last_indexed | 2024-03-11T21:21:11Z |
| publishDate | 2012-11-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Gizi dan Pangan |
| spelling | doaj.art-aad1b7d3f53b4c3a8eb852386088c01d2023-09-28T06:29:37ZengBogor Agricultural UniversityJurnal Gizi dan Pangan1978-10592407-09202012-11-017310.25182/jgp.2012.7.3.189-196MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri)Purnawati Hustina Rachman0Priskila Priskila1Evy Damayanthi2Bambang Pontjo Priosoeryanto3Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880Departemen Patologi, Fakultas Kedokteran Hewan (FKH), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880 This study aimed to assess the antioxidant potential of chocholate-rice bran oil-emulsion beverage and meniran extract beverage. RBO beverage was made using oil in water emulsion with sugar ester as the emulsifier.Four formulas was created with the RBO-chocolate concentrate : water ratio of 1:1, 1:3, 1:5, and 1:7. Meanwhile the meniran beverage was made by adding extract meniran in five different concentrations (30, 40, 50, 60, 70 ppm) along with flavor and sucralose. The selected emulsion beverage had the AEAC value of 30.75 mg Vit C/100 g, while the meniran extract beverage had the AEAC value of 9.12 mg Vit C/100 g with the total fenol of 92.75 mg/100 g. The results of TBA value, content of protein, fat, carbohydrate, ash, and water of the emulsion beverage were 0.12 mg malondialdehyde eq/kg, 0.24%, 0.52%,6.74%, 0.15% and 92.32%, respectively. Increasing concentrations of chocolate and RBO significantly affected the results of the chemical parameters (p<0.05). Overall, the chocolate emulsion beverage based on RBO and meniran extract beverage had high antioxidant activity that are potential to prevent non-communicable diseases. https://journal.ipb.ac.id/index.php/jgizipangan/article/view/12386antioxidantschocolateemulsion beveragemeniranrice bran oil |
| spellingShingle | Purnawati Hustina Rachman Priskila Priskila Evy Damayanthi Bambang Pontjo Priosoeryanto MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri) Jurnal Gizi dan Pangan antioxidants chocolate emulsion beverage meniran rice bran oil |
| title | MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri) |
| title_full | MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri) |
| title_fullStr | MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri) |
| title_full_unstemmed | MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri) |
| title_short | MINUMAN TINGGI AKTIVITAS ANTIOKSIDAN BERBAHAN DASAR ALAMI MINYAK BEKATUL PADI (Oryzae sativa) DAN EKSTRAK MENIRAN (Phyllanthus niruri) |
| title_sort | minuman tinggi aktivitas antioksidan berbahan dasar alami minyak bekatul padi oryzae sativa dan ekstrak meniran phyllanthus niruri |
| topic | antioxidants chocolate emulsion beverage meniran rice bran oil |
| url | https://journal.ipb.ac.id/index.php/jgizipangan/article/view/12386 |
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