Analisis Penetapan Kadar Flavonoid Sari Jeruk Kalamansi (Citrofortunella microcarpa ) Dengan Metode Spektrofotometri UV-VIS

Ramadhani, Nurfijrin; Samudra, Agung Giri; Pratiwi, Lea Wati Indah

doi:10.35311/jmpi.v6i01.57

Cited by 4 publications

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“…The preparation of orange juice followed the procedure outlined in the research conducted by previous researcher [8]. The process involves cleaning oranges with running water and subsequently continued with drying.…”

Section: Preparation Of Orange Juicementioning

confidence: 99%

Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Abduh,

Rizqiati,

Al-Baarri

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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A clear-yellowish liquid, resulting from the separation and pressing of curds in the cheese-making process, is obtained, and it is commonly known as whey. Despite being commonly regarded as waste, whey still contains some nutrients such as protein, lactose, and minerals. These compounds endow whey with the potential to be processed into a food product. However, an unwanted sensory aspect can be caused by the presence of these organic compounds. This is a consequence of chemical changes in organic compounds within whey during production and storage, which can impact flavor and lead to the formation of off flavors. One alternative that can be employed to reduce off-flavors is the conversion of whey into probiotic drinks through a fermentation process involving lactic acid bacteria (LAB). Although a fermentation process could impart a more favorable sensory aspect to whey, it is still deemed necessary to incorporate natural or artificial flavorings. Orange (citrus) is a common flavor used in food products. Consequently, this study was conducted to enhance the sensory aspect of whey by fermenting it and adding natural and artificial citrus flavorings, with subsequent evaluation through consumer acceptance. According to the study results, significant findings were observed in flavored fermented whey, exhibiting higher consumer acceptance compared to fermented whey without flavor. In conclusion, the addition of both natural and artificial citrus flavorings to fermented whey served to enhance its sensory aspect and elevate consumer acceptance.

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Section: Preparation Of Orange Juicementioning

confidence: 99%

Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Abduh,

Rizqiati,

Al-Baarri

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Senyawa-senyawa tersebut seperti linalool, αterpineol, limonene, dan asam fenolik. Sedangkan menurut Rahmadhani (2020), air perasan jeruk sambal mengandung flavonoid sebanyak 10.958 mg/ml QE (Cheong, Zhu, Sng, Liu, Zhou, Curran, & Yu, 2012;Ramadhani, Samudra, & Pratiwi, 2020).…”

Section: Gambar 1 Morfologi Jeruk Sambalunclassified

“…Hasil skrining fitokimia ditunjukkan pada Tabel 1. Terbentuk warna biru kehijauan + Keterangan: (-) tidak mengandung, (+) kadar rendah, (++) kadar cukup, (+++) kadar tinggi Hal ini didukung oleh studi fitokimia yang pernah dilakukan bahwa air perasan jeruk sambal mengandung metabolit sekunder seperti flavonoid, dan fenol (Cheong, Zhu, Sng, Liu, Zhou, Curran, & Yu, 2012;Ramadhani, Samudra, & Pratiwi, 2020). Berdasarkan dari hasil skrining fitokimia yang telah dilakukan, ditemukan bahwa ternyata air perasan jeruk sambal yang berasal dari Kuburaya, Kalimantan Barat juga mengandung alkaloid, saponin, dan tanin yang pada penelitian-penelitian sebelumnya belum ditemukan oleh air perasan jeruk sambal daerah lain.…”

Section: Hasil Dan Diskusiunclassified

Kajian Metabolit Sekunder dalam Air Perasan Jeruk Sambal (Citrus microcarpa Bunge) yang Berasal dari Desa Kalimas, Kalimantan Barat

Yanti¹,

Chandra²,

Vanesa³

2021

JPS

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Jeruk sambal (Citrus microcarpa Bunge) merupakan tanaman yang dikenal luas oleh masyarakat Kalimantan Barat yang berpotensi mengandung berbagai senyawa metabolit sekunder. Tujuan dari penelitian ini adalah mengkaji kandung senyawa metabolit sekunder yang terkandung dalam air perasan buah jeruk sambal dari Desa Kalimas, Kalimantan Barat. Penelitian diawali dengan pembuatan air perasan jeruk sambal dilakukan dengan mencuci buah jeruk sambal dibawah air mengalir dan dikeringkan. Kemudian buah jeruk sambal dipotong menjadi dua bagian, diperas secara manual menggunakan tangan yang telah memakai sarung tangan steril, dan disaring sebanyak dua kali menggunakan penyaring plastik serta kertas saring steril ke dalam botol kaca. Skrining fitokimia air perasan jeruk sambal dilakukan secara kualitatif. Hasil skrining fitokimia menunjukkan air perasan jeruk sambal mengandung alkaloid, flavonoid, saponin, tanin, dan saponin Kandungan metabolit sekunder terbanyak pada air perasan jeruk sambal adalah saponin (+++). Sedangkan pengujian steroid dan terpenoid didapati hasil negatif. Kesimpulan dari penelitian ini bahwa air perasan jeruk sambal mengandung alkaloid, flavonoid, saponin, tanin, dan saponin.

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“…However, there are no research on the benefit of Kalamansi orange peel. Flavonoid compounds in Kalamansi orange peel amounted to 10,958 mg/ml [8]. So, it is able to avoid the growth of bacteria that cause breather is not fresh.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Kalamasi Orange Peel Extract as a Formulation Edible Film Mouth Freshening

Suryanto¹,

Saputri²,

Wulandari³

et al. 2022

IJMRA

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An accumulation of bacteria leads to an unbalanced level of oral acids, which results in non-fresh breath. It is anticipated that these issues will be solved by the flavonoids in Kalamansi orange peel acting as an antibacterial in edible films. This study was carried out to ascertain the composition of Kalamansi orange peel extract as an inventive mouth freshener edible film and to ascertain edible film formulation that satisfied the characteristics evaluation test and organoleptic test as a mouth freshener. Kalamansi orange peel was extracted by maceration with 70% ethanol which was then analyzed for its content. The edible film formulation was made into 5 formulation (0-4%). Each of which was tested for characteristics and organoleptic evaluation. The results showed that the content of Kalamansi orange peel extract met the requirements to be formulated in edible films, ethanol content test, yield, moisture content and qualitative tests of flavonoid compounds. The characteristic evaluation test, in each formulation of F0-F4 has reached the corresponding requirements. As for the evaluation test of thickness characteristics of 0.22-0.32 mm, pH of 6.72-7.25, disintegration time of 11-35 seconds and uniformity weight of 100-105 mg. In organoleptic tests, the panelists preferred formulation of edible film was 0% (without Kalamansi orange peel extract). In addition, there are significant differences between edible film (0-4%) and control (K+) in the parameters of color, aroma, texture, taste and refreshing activity.

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Analisis Penetapan Kadar Flavonoid Sari Jeruk Kalamansi (Citrofortunella microcarpa ) Dengan Metode Spektrofotometri UV-VIS

Cited by 4 publications

References 0 publications

Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Kajian Metabolit Sekunder dalam Air Perasan Jeruk Sambal (Citrus microcarpa Bunge) yang Berasal dari Desa Kalimas, Kalimantan Barat

Utilization of Kalamasi Orange Peel Extract as a Formulation Edible Film Mouth Freshening

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