Pemanfaatan Ekstrak Kubis Ungu (Brassica Oleraceae) Sebagai Indikator Warna Pada Analisis Hidrokuinon

Susanti, Reny Eka Evi; Nurjanah, Ana; Safitri, Rika Endara; Ayun, Qurrata

doi:10.12962/j25493736.v4i2.5134

Cited by 5 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…5 Anthocyanin is a natural pigment in purple cabbage which is water soluble and has antioxidant properties. 15 The antioxidant activity of purple cabbage (Brassica oleracea L.) extract powder was 84.69%. These results are to the research of Karoui et al (30) which stated that the antioxidant activity of purple cabbage extract powder ranged from 80-93.89%.…”

Section: Anthocyanin Test Resultsmentioning

confidence: 99%

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Ningrum,

Lestari,

Berlianti

et al. 2023

World Nutr J

View full text Add to dashboard Cite

Purple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary to make new innovations, one of which is by processing it into flour to make Almond Crispy which is then given the name "Ceamond Crispy". The reason Almond Crispy is made, because it is easy to process and can be consumed for a long time. This study aims to determine the anthocyanin compounds contained in processed food "Ceamond Crispy". Almond Crispy is made with a ratio of purple cabbage flour and moderate protein flour in 3 formulations namely formulation 1 (1:2), formulation 2 (1:1), and formulation 3 (2:1). This research was conducted by organoleptic test, anthocyanin, nutritional content. Therefore, it can be concluded that the organoleptic test results obtained brown color, taste like chocolate, vanilla aroma, and crunchy texture. The anthocyanin test results obtained positive results in all three formulations. The results of the nutritional content test showed that the 3 formulations contained the same protein, carbohydrates (starch), and carbohydrates (glucose), but did not contain fat. The results of the preference test showed that formulation 3 was the most preferred formulation. Thus, proving that "Ceamond Crispy" can be received with a positive response by the community and has the potential to be developed into an innovative food that is beneficial for the heart. Thus, proving that "Ceamond Crispy" is safe for consumption by the public and can be developed into innovative foods that are beneficial for heart health.

show abstract

Section: Anthocyanin Test Resultsmentioning

confidence: 99%

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Ningrum,

Lestari,

Berlianti

et al. 2023

World Nutr J

View full text Add to dashboard Cite

show abstract

“…Indikator alami yang dipakai untuk proses identifikasi asam basa adalah kubis ungu dan kunyit. Kubis ungu (kol ungu) merupakan tanaman jenis sayuran yang biasanya dikonsumsi sebagai salad dan minuman (Susanti et al, 2019). Dalam kubis ungu terdapat banyak komponen bioaktif seperti isotiosianat, vitamin A,B,C dan antosianin (Singh et al, 2006).…”

Section: Metodeunclassified

Demo Sains Sederhana dan Aman Kepada Siswa SMP Negeri 7 Maluku Tengah

Hasanela,

Souhoka,

Kapelle

et al. 2023

innov.com.serv.j.

View full text Add to dashboard Cite

Pembelajaran sains meliputi mata pelajaran IPA dan Matematika. Pada umumnya kedua mata pelajaran ini dianggap sulit oleh kebanyakan peserta didik (siswa). Banyak yang menganggap hanya orang-orang yang pintar yang belajar sains. Padahal setiap hari kita senantiasa bertemu dengan sains. Berdasarkan fenomena inilah, diperlukan suatu wadah yang dapat memunculkan rasa suka dan cinta terhadap sains, yaitu dengan cara membentuk suatu program pengenalan sains melalui demo sains khususnya eksperimen kimia sederhana. Secara umum, tujuan kegiatan pengabdian kepada masyarakat dengan tema: “Demo Sains Sederhana dan Aman Kepada Siswa SMP Negeri 7 Maluku Tengah” ditekankan untuk menumbuhkan minat siswa dalam mendalami sains. Melalui kegiatan ini, diharapkan dapat menjadikan seluruh siswa untuk mencintai sains. Oleh sebab itu, kegiatan-kegiatannya dirancang secara atraktif dan edukatif agar siswa merasa senang dan kegiatan-kegiatannya juga memuat materi percobaan sains dengan metode yang menyenangkan dan menakjubkan, dengan alat dan bahan sederhana, aman dan mudah didapat. Eksperimen kimia sederhana yang dilakukan meliputi percobaan balon gas, identifikasi asam basa, lem sederhana dan Telur ajaib. Kegiatan ini juga dimaksudkan untuk memperkaya pengetahuan dan keterampilan siswa tentang sains di sekolah.

show abstract

“…Kubis ungu terdapat banyak komponen bioaktif yaitu isotiosianat, vitamin A, B, C dan antosianin. Antosianin merupakan pigmen alami pada kubis ungu yang larut dalam air dan bersifat antioksidan (Susanti et al, 2019).…”

Section: Pendahuluanunclassified

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Damayanti,

Mustofa,

Karyantina

2023

Agritekno

View full text Add to dashboard Cite

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients that can be used for the growth of Acetobacter xylinum bacteria. The aim of this research was to determine the characteristics of nata that produce the highest antioxidant activity. The experimental design used is a Completely Randomized Design with two factors. The first factor was the ratio of jackfruit straw to water, (1:1), (2:1), and (3:1), while the second factor was the ratio of purple cabbage to water, (1:1), (2:1), and (3:1). Test parameters included chemical (antioxidant activity, total anthocyanin, moisture, ash, and crude fiber content), physical (weight, yield, thickness, and color lightness (L), redness (a*), yellowness (b*), fermentation media (total sugar content and pH), and organoleptic (color and elasticity) on nata. The results with the highest antioxidant activity were the treatments with a comparison of jackfruit straw extract 3:1 and a comparison of purple cabbage extract 3:1, resulting in antioxidant activity of 41.72%, total anthocyanin of 80.32%, moisture content of 33.29%, ash content of 0.28%, fiber content of 3.10%, weight of 47.86 g, the yield of 9.71%, thickness of 1.34 cm, color L (lightness) 23.09, color a* (redness) 3.17, color b* (yellowness) -5.56. The total sugar content in the media before fermentation was 38.13% with pH 4.2, while after fermentation, the total sugar content was 14.37% with pH 3,1. Extracts of jackfruit straw and purple cabbage in this study were able to increase antioxidant activity in nata.

show abstract

Pemanfaatan Ekstrak Kubis Ungu (Brassica Oleraceae) Sebagai Indikator Warna Pada Analisis Hidrokuinon

Cited by 5 publications

References 0 publications

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Demo Sains Sederhana dan Aman Kepada Siswa SMP Negeri 7 Maluku Tengah

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Contact Info

Product

Resources

About