Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus)

Fauza, Ahdiyatul; Djamiatun, Kis; Al-Baarri, Ahmad Ni’matullah

doi:10.17728/jatp.4449

Cited by 2 publications

(1 citation statement)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results of the pH analysis show a value of 4.8. This is diff erent from okra fl our which is dried using a cabinet dryer which has a pH value of 6.35 (Fauza et al, 2019). The extraction process can lower the pH and lower pH values contain higher antioxidant activity (Rifkowaty & Wardanu, 2016).…”

Section: Physical-chemical Characteristicsmentioning

confidence: 98%

Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract

Salsabila,

Damayanthi,

Nasution

2023

MGI

View full text Add to dashboard Cite

The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.

show abstract

Section: Physical-chemical Characteristicsmentioning

confidence: 98%

Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract

Salsabila,

Damayanthi,

Nasution

2023

MGI

View full text Add to dashboard Cite

show abstract

Quality Duck Sausage with The Addition of Various Levels of Okra Flour

Hupron,

Lidiyawati,

Haryuni

2024

JURNAL TERNAK

View full text Add to dashboard Cite

The aims of this study aims is to kno the quality of duck meat sauge that has similar fiber to beef at a cheaper price. Duck meat has enough make sausages without added fat, thus makes duck meat more savory taste. The addition of okra flour in duck sausage is increase the shelf life of duck sausage. Because okra flour has a high potential for antioxidant content, it is necessary to know the characteristics of duck sausage which include color, taste, aroma, texture, and shelf life. The research method used was experimental based on a completely randomized design consisting of five treatments and five replications and continued with Duncan's multiple test if there was a significant effect. This research was conducted at the integrated science laboratory at Nahdlatul Ulama University, Blitar. The ingredients used to make the sausage are duck meat purchased at the animal market in Dimoro, Blitar City, tapioca flour, okra flour, skim milk powder, and seasonings consisting of nutmeg, ginger, pepper, garlic, STTP, salt, and ice cubes. The results showed that the addition of various levels of okra flour in duck sausage had a significant effect (P<0.05) on color and shell life but gives no significant effect (P>0.05) on taste, aroma, and texture. The addition of various levels of okra flour in duck sausage greatly affects the shelf life of duck sausage. This is evidenced by the more okra flour added to duck sausage, the longer the shelf life.

show abstract

Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus)

Cited by 2 publications

References 27 publications

Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract

Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract

Quality Duck Sausage with The Addition of Various Levels of Okra Flour

Contact Info

Product

Resources

About