Raharjo, Sentot Joko, Budianta, Tarsisius Dwi Wibawa and Widyawati, Paini Sri (2023) Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks. In: Bio Web Conference The 2nd International Conference on Food Technology and Nutrition (IC-FTN 2023), 3-4 November 2023, Bali.
![[thumbnail of Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks]](http://repository.ukwms.ac.id/style/images/fileicons/text.png) |
Text (Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks)
23. Artikel_Combining Natural Ingredients to Optimise.pdf Download (3MB) |
|
Text (Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks)
23. Cek Similarity_Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal.pdf Download (1MB) |
|
Text (Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks)
23. Combining_natural_baru_hasil cek plagiasi_.pdf Download (1MB) |
Abstract
Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Agriculture and Food Technology |
| Divisions: | Proceeding |
| Depositing User: | F.X. Hadi |
| Date Deposited: | 15 Aug 2024 06:34 |
| Last Modified: | 23 Aug 2024 09:46 |
| URI: | http://repository.ukwms.ac.id/id/eprint/40865 |
Actions (login required)
 |
View Item |