Formulasi Dan Karakterisasi Tablet Effervescent Ekstrak Etanol Bawang Dayak (Eleutherine Palmifolia L. Merr)

Asnani, Ari; Chaesaria, Gwynda Jenar; Diastuti, Hartiwi

doi:10.33096/jffi.v8i2.642

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…The Dayak onion bulbs were sliced thinly using a slicer and afterward subjected to drying using a cabinet dryer at a temperature of 40 o C for 36 h. The dehydrated segments of Dayak onion were subsequently pulverized to achieve a smooth consistency and filtered through a 60-mesh screen. The extraction of Dayak onion flour was conducted using the methodology described previously [9], with certain modifications. The extraction process was conducted using the maceration method, employing a 96% foodgrade ethanol solvent at 25•C for 3 h. Additionally, the extraction was subjected to two rounds of maceration utilizing a shaker incubator.…”

Section: Sample Preparationmentioning

confidence: 99%

Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food

Mukti,

Yusup,

Dewi

et al. 2023

Advances in Biological Sciences Research

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Indonesia is a nation characterized by a diverse array of plant species that possess notable health benefits. Among these botanical resources is the Dayak onion, scientifically known as Eleutherine palmifolia (L.) Merr. The Dayak Tribe -an indigenous people of Borneo`s island has historically utilized the Dayak-onion, which possesses a distinctly bitter and acidic flavor, across several generations. The consumption of jelly drinks is favored by individuals from many sociocultural backgrounds and throughout different age groups. The incorporation of Dayak-onion bulb extract into a jelly drink is anticipated to enhance its organoleptic attributes and functional characteristics. The objective of this study was to investigate the impact of different concentrations (0%, 0.1%, 0.2%, and 0.3% w/v) of Dayak onion bulb extract on the physicochemical and organoleptic properties of a jelly drink. The extraction process involved the utilization of the maceration method, employing a 96% fo od-grade ethanol solvent. Subsequently, the resulting extract was subjected to freeze drying and subsequently incorporated into a jelly drink. The physicochemical study revealed a statistically significant difference in the color, pH level, antioxidant activity, total phenolic content, and flavonoid content (P-value < 0.05) of the jelly drink. However, no significant change was seen in the syneresis level, gel strength, and hardness (Pvalue > 0.05). All jelly beverages have met the criteria outlined in the National Standard of Indonesia (SNI) 01-3552-1994 for total plate count and coliform microbiological contamination, indicating that they are deemed safe for consumption. According to the results of the hedonic-organoleptic and efficacy index tests, it was determined that the jelly drink containing 0.1% Dayak onion bulb extract exhibited superior qualities and was the most favored among the jelly drinks evaluated.

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Section: Sample Preparationmentioning

confidence: 99%

Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food

Mukti,

Yusup,

Dewi

et al. 2023

Advances in Biological Sciences Research

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Formulation and characterization of Sauropus androgynous (L) Merr leaf extract Gel in Combination with CMC-Na and Carbopol 940 Using DPPH Method

Yuliani¹,

Sambara²,

Poddar

et al. 2022

RJPT

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Introduction: Katuk Leaf (Sauropus androgynus L. Merr.) from Kupang, East Nusa Tenggara, Indonesia is a type of plant that contains chalcone which is used as an antioxidant. This study aims to formulate a gel preparation from Katuk Leaf extract using various concentrations of CMC-Na and carbopol 940, to see the stability of the physical properties of the Katuk leaf extract gel Sauropus androgynus (L.) Merr. Methods: Katuk Leaf Extract was obtained by percolation method using 70% ethanol as solvent. The gels were made in formulas 1, 2, 3, 4, and 5 with a concentration of CMC-Na and carbopol 940 at 0:10; 1:9; 2:8; 9:1; 10:0 ratio. Antioxidant activity was tested with DPPH, observed for its physical stability including organoleptic, homogeneity, viscosity, pH dispersion, adhesion, and gel stability using the process of freeze thaw action. Results: The results showed that the concentration of carbopol 940 increased viscosity and adhesion and decreased dispersion and pH, while CMC-Na increased dispersion and pH and decreased viscosity and adhesion in the physical properties of the Katuk Leaf extract gel. Test results with IC50 extracts of Katuk Leaves at 73.815 ppm, showed that the formula 3 with a concentration of carbopol 940 and CMC-Na at 2: 8 percent by ratio, is a gel with antioxidant activity being most effective with the value of the IC50 100.814. Conclusion:So, it can be concluded that the stability of the physical properties of the gel shows the formula 3 with concentration carbopol 940 and CMC-Na at 2%: 8% gel with the best stability of physical properties.

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Formulasi Dan Karakterisasi Tablet Effervescent Ekstrak Etanol Bawang Dayak (Eleutherine Palmifolia L. Merr)

Cited by 2 publications

References 5 publications

Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food

Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food

Formulation and characterization of Sauropus androgynous (L) Merr leaf extract Gel in Combination with CMC-Na and Carbopol 940 Using DPPH Method

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