Production of Liquid Chlorophyll from The Leaves of Green Grass Jelly (Premna oblongifolia Merr.)

Abstract

Chlorophyll is known to be used as a natural dye. The last few years it is known that chlorophyll has an important role as a source of antioxidants that are good for health. The availability of sources of chlorophyll in Indonesia is very large, one of which is the green grass jelly leaves (Premna obliongifolia Merr). The research objective is to get grass jelly leaf extract as a source of chlorophyll and know the characteristics of the resulting extract chlorophyll. The process of extraction is done by maceration with ethanol and addition of 7% NaHCO3. The yield of the concentrated extract obtained was 35%-36%. Concentrated extract of leaves of grass jelly contains the highest levels of total chlorophyll 1184.475 mg / L. The antioxidant activity of IC 50 (ppm) is 6533.9. Likewise, the results of toxicity tests is known that chlorophyll extract treatment response inactive with LC50> 1000 mg / mL is 1170.5 to 1504.8 mg / mL.

Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves

“…Based on DPPH inhibition, the highest percentage was found in rice noodles with 40% of cassava leaves while control was not significantly different with 5% substitute rice flour with cassava flour as it showed the lowest percentage of inhibition. Present result is in agreement with what found by Novelina [25], who reported an increase in the proportion of cassava leaf extract can cause an increase in the wet noodles' antioxidant activity. Novelina [25] also found that cassava leaf's chlorophyll increases the level of the wet noodles' antioxidant.…”

“…Present result is in agreement with what found by Novelina [25], who reported an increase in the proportion of cassava leaf extract can cause an increase in the wet noodles' antioxidant activity. Novelina [25] also found that cassava leaf's chlorophyll increases the level of the wet noodles' antioxidant. According to present findings, it could be implied that antioxidation activity is greatly influenced by cassava leaves which could naturally generate an antioxidation protection.…”

Suji Leaf Chlorophyll: Potential and Challenges as Natural Colorant

“…Daun tanaman suji juga memiliki beberapa karakter yang lebih baik dibandingkan daun sumber klorofil lainnya. Daun suji tidak mempunyai komponen pem-bentuk gel seperti halnya daun cincau (Novelina et al 2015). Adanya hidrokolid pembentuk gel akan menghalangi keluarnya klorofil dari daun pada saat proses ekstraksi.…”

Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

“…High moisture content causes soft texture of the food materials (Muawanah et al, 2012). Anggraini and Hermansyah (2015) added that Dracaena angustifolia leaves aqueous extract does not have gelling properties. It is caused by the absence of hydrocolloid and gel-inducing compound (Indrasti et al, 2019).…”