KADAR FENOL TOTAL EKSTRAK DAUN DAN BIJI PEPAYA (Carica papaya L) MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS

Andriani, Yeni Yulia; Rahmiyani, Ira; Amin, Saeful; Lestari, Tresna

doi:10.36465/jkbth.v15i1.153

Cited by 5 publications

(4 citation statements)

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“…Organoleptics of simplicia powder showed unique coffee scent, powder form, and a hue that was slightly brown. The simplicia was grinded to reduce the size and increase its surface area, which would come into contact with the solvent during the extraction process [12], as well as to reduce sediment in the coffee peel extract produced [13]. The simplicia of Robusta coffee peel was showed in Figure 1 4…”

Section: Simplicia Of Robusta Coffee Peelmentioning

confidence: 99%

Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

Maysarah,

Desiyana,

Sari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The utilization of coffee peel becomes crucial in the coffee manufacturing process since the amount of coffee peel waste produced is proportional to the amount of coffee harvested. The ethanolic extract of Robusta coffee peel contains polyphenolic, which known as natural antioxidants. Phytochemical screening, antioxidant activity of Robusta coffee peels by the DPPH radical scavenging assay, and their formulation into a face serum gel were carried out. Phytochemical screening showed that Robusta coffee peel extract contains alkaloids, flavonoids, tannins, saponins and triterpenoids. The antioxidant activity of Robusta coffee peel extract gave an IC50 value 27.9657 µg/mL, which is considered to have very significant antioxidant activity. Formulas I and II of the serum gel formulation contain 0.006% and 0.009% of the Robusta coffee peel extract, respectively. The organoleptic, viscosity, pH, spreadability, adhesion, and stability tests have met all of the parameters. The serum gel passed the preparation’s irritation test without showing any signs of irritation. The antioxidant activity of face serum gel gave an IC50 value of 56.2754 µg/mL in formula I, which was categorized as having strong antioxidant activity, and 30.3451 µg/mL in formula II, which was categorized as having very strong antioxidant activity. In summary, Robusta coffee peel extract has the potential to be a natural antioxidant and might be made into a face serum gel preparation.

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Section: Simplicia Of Robusta Coffee Peelmentioning

confidence: 99%

Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

Maysarah,

Desiyana,

Sari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The polyphenol concentration can shield cells from damage caused by free radicals [22]. One of the causes of degenerative diseases, including cancer, atherosclerosis, stroke, rheumatism, and heart disease, is free radicals [10], [23], [24].…”

Section: Determination Of Phenol Contentmentioning

confidence: 99%

Antibacterial Activity and Determination of Total Phenol and Flavonoid of Carica papaya L. Ethanol Extract

Karo-Karo

Arianto

Salim

2023

International Journal of Science, Technology & Management

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Infectious diseases are Indonesia's most common. Antibiotics are used to treat infections. Medicine needs new antibiotics due to antibiotic resistance. Antibiotics from plants are possible. Papaya leaf carpain alkaloids may be antibacterial. This study determined papaya leaf compound content, flavonoids' total phenol content, and the optimal concentration of papaya leaf ethanol extract that inhibits Staphylococcus aureus and Pseudomonas aeruginosa. The first stages of the research were the maceration of papaya leaf extract with 96% ethanol solvent, the phytochemical screening test (alkaloid, flavonoid, saponin, tannin, and steroid and triterpenoid tests), total phenol and total flavonoids tests, and the paper disc antibacterial activity test. Alkaloids, flavonoids, glycosides, tannins, steroids, and saponins were found in papaya leaf ethanol extract. Papaya leaf ethanol extract has 59.05 mgQE/g flavonoids and 56.80 GAE/g phenols. The antibacterial activity test of papaya leaf ethanol extract measured the diameter of the inhibitory zone on Staphylococcus aureus and Pseudomonas aeruginosa. Alkaloids, flavonoids, glycosides, tannins, steroids, and saponins were found in papaya leaf ethanol extract. Papaya leaf ethanol extract has 59.05 mgQE/g flavonoids and 56.80 GAE/g phenols. Papaya leaf ethanol extract had the best inhibition zone diameter for Staphylococcus aureus at 150 mg/mL (12.85 mm) and Pseudomonas aeruginosa at 150 mg/mL (13.10 mm).

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“…Biji pepaya merupakan salah satu bijibijian yang kurang dimanfaatkan oleh masyarakat karena memiliki rasa yang pahit, pedas dan beraroma menyengat sehingga biji pepaya masih dianggap limbah oleh masyarakat dan belum dimanfaatkan secara optimal. Biji pepaya mengandung dua senyawa kimia yaitu golongan polifenol dan fenol yang bermanfaat baik bagi kesehatan, golongan polifenol yang terdapat pada biji pepaya terdiri dari senyawa saponin dan tanin sedangkan golongan fenol yang terdapat pada biji pepaya terdiri dari senyawa flavonoid yang menyebabkan biji pepaya terasa pahit dan berperan sebagai antioksidan (Andriani et al, 2016). Biji pepaya bermanfaat sebagai antioksidan melalui zat fitokimia yang dikandungnya yaitu meliputi flavonoid, saponin, dan tannin (Agustina et al, 2013).…”

Section: Salahunclassified

Pengaruh Suhu dan Waktu Penyangraian Terhadap Aktivitas Antioksidan dan Sifat Sensoris Kopi Tiruan Biji Pepaya (Carica papaya L.)

Najmudin

Sugitha

Pratiwi

2021

itepa

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This Study aims to determine the effect of temperature and roasting time on antioxidant activity and sensory properties of artificial coffee papaya seeds to produce papaya seeds coffee with high antioxidant activity and the best sensory properties. The experimental design used in this study was a Factorial Completely Randomized Design which were the first factor is the roasting temperature (80oC, 90oC, 100oC) and the second factor is the roasting time (5 minutes, 10 minutes, 15 minutes). The treatment was repeated 2 times to obtain 18 experimental units. The data was analyzed with analysis of variance and if the treatment had a significant effect, then followed by Duncans Multiple Range Test. The parameters tested in this study included moisture content, total phenol, total flavonoid, qualitative caffeine, antioxidant activity and sensory properties. The results showed that papaya coffee seeds with a temperature of 100oC and roasting time of 10 minutes were the best treatment with water content value of 3.76%, total phenol 1.25 mgGAE/g, total flavonoids 0.29 mgQE/g, antioxidant activity 24.03%, caffeine (qualitative) negative with sensory properties color was yellowish-brown, aroma was distintive of papaya seeds, taste was bitter, and overall acceptance was liked.

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KADAR FENOL TOTAL EKSTRAK DAUN DAN BIJI PEPAYA (Carica papaya L) MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS

Cited by 5 publications

References 0 publications

Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

Antibacterial Activity and Determination of Total Phenol and Flavonoid of Carica papaya L. Ethanol Extract

Pengaruh Suhu dan Waktu Penyangraian Terhadap Aktivitas Antioksidan dan Sifat Sensoris Kopi Tiruan Biji Pepaya (Carica papaya L.)

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