Total Phenolic Content and Antioxidant Activities of Buni Fruit (Antidesma Bunius L.) in Moncongloe Maros District Extracted Using Ultrasound-Assisted Extraction

Yasser, M.; Rafi, Mohamad; Wahyuni, Wulan Tri; Widiyanti, Setyo Erna; Asfar, Andi Muhamad Iqbal Akbar

doi:10.31788/rjc.2020.1315584

Cited by 6 publications

(2 citation statements)

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“…The A. bunius steamed fruit had the highest pancreatic lipase inhibitory activity compared to others (Crieta et al, 2021). The A. bunius fruit water extract contains three phenolic compounds, namely 3-(Hydrazinomethyl) Phenol, 5 Allyl-2 Methoxy Phenol and 3 (3.5-di-Tertiary Butyl, 4-Hydroxyphenyl) Propionic Acid (Yasser et al, 2020a).…”

Section: Anti-cholesterolmentioning

confidence: 96%

Antidesma bunius (L.) Spreng. (Foodstuffs and Its Bioactivity)

Silalahi

Purba²,

Sawitri³

et al. 2022

J Trop Etnobiol

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Antidesma bunius has been long used as food and traditional medicine by vary local communities in Indonesian. This study aims to explain the potential of A. bunius as a food ingredient and its bioactivity. The method used is survey and library research published online at Google Scholar by using keywords such as A. bunius, bioactivities of A. bunius and uses of A. bunius. Antidema bunius is an indigenous plant of Indonesia and has been cultivated in the yard as a shade and source of fruit. The local people in West Java have been used the A. bunius fruits for rujak ingredient which called as rujak buni. As a food ingredient, A. bunius fruit is used as an ingredient for salads and has been processed to be syrup, jelly, sauce and wine. The bioactivity of A. bunius is as an antioxidant, anti-bacterial, anti-cancer, anti-diabetic mellitus, anti-inflammatory and anti-cholesterol. The fruits of A. bunius has potential to be developed as a nutraceutical, especially as an anti-cancer and antioxidant-rich food

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Section: Anti-cholesterolmentioning

confidence: 96%

Antidesma bunius (L.) Spreng. (Foodstuffs and Its Bioactivity)

Silalahi

Purba²,

Sawitri³

et al. 2022

J Trop Etnobiol

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“…Indikasi ini menunjukkan bahwa golongan senyawa fenolik aktif yang menentukan aktivitas antioksidan pada kopi sangrai. Hal serupa juga disampaikan oleh Herawati D (2018) dan Yasser et al (2020) yang memperlihatkan hubungan yang baik antara antioksidan dan total fenol.…”

Section: Uji Kandungan Total Fenol Dan Aktivitas Antioksidanunclassified

UJI FITOKIMIA, KANDUNGAN TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN KOPI ARABIKA (Coffea arabica) PADA TINGKAT PENYANGRAIAN SAMA

Adzkiya

Hidayat

2022

JSTSV

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Arabica coffee is coffee that has a special taste that is more complex than the Robusta, Ekselsa, or Liberica coffee types. The distinctive taste is caused by the presence of secondary metabolite compounds present in coffee cherries. The content of secondary metabolite compounds in coffee is formed when it becomes coffee cherries, in the post-harvest process, and the roasting process of coffee beans. Several regions in Indonesia are coffee bean producing areas, including Aceh, Bogor, Bandung, Situbondo and Temanggung. The purpose of this research was to determine the content of phytochemical compounds, total phenol content, and antioxidant activity in the five samples of Arabica coffee beans with the natural process which were roasted at the same light to medium roasting level. The results showed that the water content ranged from 0,867 %-1,01 %, lightness 19,66 – 20,11, the degree of acidity 5,15 – 5,33, and the total dissolved solids were 1,84 – 1,96 °Brix. Phytochemical analysis on the five samples showed that each sample contained flavonoids, tannins, saponins, steroids, triterpenoids, and alkaloids with relatively the same value qualitatively. The analysis showed that the total phenol content was 8 316,52 – 8 576,76 mg/kg gallic acid equivalent. The antioxidant activity of samples from Bandung and Situbondo was not significantly different and had the highest activity among other samples. The results of the analysis of total phenol content and antioxidant activity showed a high degree of correlation between samples. ABSTRAKKopi Arabika merupakan kopi yang memiliki cita rasa khas dan lebih kompleks dibandingkan dengan jenis kopi Robusta, Ekselsa, atau Liberica. Rasa yang khas tersebut disebabkan oleh adanya senyawa metabolit sekunder yang terdapat pada buah kopi. Kandungan senyawa metabolit sekunder pada kopi terbentuk saat menjadi buah kopi, pada proses pascapanen, dan proses penyangraian biji kopi. Beberapa daerah di Indonesia merupakan daerah penghasil biji kopi, antara lain Aceh, Bogor, Bandung, Situbondo dan Temanggung. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa fitokimia, kandungan total fenol, dan aktivitas antioksidan pada kelima sampel biji kopi Arabika dengan proses natural yang disangrai pada tingkat penyangraian yang sama yaitu ringan hingga medium (light to medium). Hasil penelitian menunjukkan bahwa kadar air berkisar antara 0,867 %-1,01 %, kecerahan 19,66 - 20,11, derajat keasaman 5,15 – 5,33, dan total padatan terlarut adalah 1,84 – 1,96 Brix. Analisis fitokimia pada kelima sampel menunjukkan bahwa setiap sampel mengandung flavonoid, tanin, saponin, steroid, triterpenoid, dan alkaloid dengan nilai kualitatif yang relatif sama. Karakterisasi senyawa total fenol dilakukan dengan menggunakan metode Folin-Ciocalteu dengan senyawa asam galat sebagai pembanding. Hasil analisis menunjukkan bahwa kandungan total fenol setara dengan 8 316,52 – 8 576,76 mg/kg asam galat. Analisis aktivitas antioksidan sampel dilakukan dengan metode DPPH (2,2-difenil-1-pikrilhidrazil) dengan asam askorbat sebagai standar perbandingan. Aktivitas antioksidan sampel dari Bandung dan Situbondo tidak berbeda nyata dan memiliki aktivitas paling tinggi di antara sampel lainnya. Hasil analisis kandungan total fenol dan aktivitas antioksidan menunjukkan tingkat korelasi yang tinggi antar sampel.

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