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dc.contributoren-US
dc.creatorNge, Sonya Titin; Program Pascasarjana, Universitas Kristen Satya Wacana
dc.creatorMartosupono, Martanto; Program Pascasarjana, Universitas Kristen Satya Wacana
dc.creatorSenobroto, Leo; Departemen Penelitian dan Pengembangan, PT Indesso Aroma
dc.creatorKarwu, Ferry Fredy; KADAR DAN IDENTIFIKASI SENYAWA POLIFENOL PADA WINE TERBUAT DARI CAMPURAN BUAH EKSTRAK DELIMA DAN PISANG (THE IDENTIFICATION OF POLYPHENOL COMPOUNDS AND ITS CONTENT OF WINE DERIVED FROM MIXED FRUITS OF POMEGRANATE AND BANANA) Fakultas Ilmu Kesehatan, Universitas Kristen Satya Wacana
dc.date2017-01-23
dc.date.accessioned2019-12-17T00:56:03Z
dc.date.available2019-12-17T00:56:03Z
dc.identifierhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/5971
dc.identifier10.22435/pgm.v39i1.5971.37-44
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/handle/123456789/81520
dc.descriptionABSTRACTThis research aimed at describing quality and identifies polyphenols of wine made from a mixture of banana and pomegranate fruits. The wines with four different ratios of pomegranate-banana fruits were made (pomegranate: banana): 75:25; 62,5:37,5; 50:50; and 0:100 (control). Ethanol concentrations and taste were used as quality criteria. The ethanol was measured using gas chromatography and the tastes were determined with organoleptic test. HPLC methods were used to measure the total polyphenols and identify their chemical identity. The results of this research was that the ethanol concentration (%) varied between treatments (pomegranate: banana extract, %): 10,33 (75:25); 8,62 (62,5:37,5); 4,88 (50:50); and 9,44 (100: 0) and the organoleptic test by 30 panelist resulted in that the mixture of pomegranate:banana of 50:50 (%) was prefered most. The result also showed that the total polyphenol varied from 3,902 to 4,897 mg/ml, in which the more the pomegranate extract added the more the total polyphenol present in the wine. Further, HPLC analysis of polyphenol for wine with different combined fruit extracts (75:25; 62,5:37,5; 50:50; and 0:100) resulted in the identification of 41, 42, and 42, and 22 peak respectively. Predominant types of polyphenols in pomegranate extract added wine are galloyl-hexoxide, ferulic acid, chlorogenic acid, gallic acid, caffeic acid, catechin, epicatechin, punicalagin α, β punicalagin, and elagic acid. On the otherhand few polyphenols were present dominantly or exclusively in banana extract added wine: naringenin, quercetin-deoxyhexose, and rutin.ABSTRAK Penelitian ini bertujuan mendeskripsikan kualitas dan mengidentifikasi polifenol yang terkandung di dalam wine yang dibuat dari campuran buah pisang dan delima. Wine dimaksudkan dibuat dalam 4 perlakuan berbeda berdasarkan % ekstrak buah delima: pisang, yakni berturut-turut dalam rasio: 75:25; 62,5:37,5; 50:50; dan 0:100 (kontrol). Konsentrasi etanol dan citarasa dipakai sebagai kriteria kualitas wine, dan diukur menggunakan kromatografi gas untuk etanol, dan uji organoleptik untuk citarasa. Pengukuran konsentrasi polifenol total dan identifikasi ragam jenis polifenol menggunakan kromatografi cair kinerja-tinggi (KCKT) (HPLC) dan diperbadingkan dengan acuan sekunder. Hasil penelitian adalah bahwa konsentrasi etanol (%) bervariasi untuk perlakuan dengan rasio ekstrak delima:pisang berbeda-beda, yakni: 10,33 (75:25); 8,62 (62,5:37,5); 4,88 (50:50); dan 9,44 (0:100). Uji organoleptik oleh 30 orang panelis didapat bahwa campuran rasio ekstrak delima:pisang 50:50 (%) adalah yang paling disukai. Pengukuran polifenol total diperoleh jumlah yang bervariasi dari yang tertinggi yakni 4.897 mg/ml (75%:25%), 4.467 mg/ml (62,5%:37,5%), 3.937 mg/ml (50%:50%) dan yang terendah adalah 3.427 mg/ml (kontrol), dimana wine dengan jumlah ekstrak delima yang makin tinggi maka makin banyak pula kandungan polifenol totalnya. Identifikasi jenis polifenol menggunakan HPLC didapati bahwa wine dengan rasio ekstrak buah delima:pisang berturut-turut 75:25; 62,5:37,5; 50:50; dan 0:100 secara berturut-turut pula terdeteksi  41, 42, 42, dan 22 sinyal dengan waktu tambat berbeda-beda. Jenis polifenol dominan pada wine yang ditambah delima adalah galloyl-hexoxide, asam ferulat, asam klorogenat, asam galat, asam kafeat, katekin, epikatekin, punikalagin α, punikalagin β, dan asam elagik. Sebaliknya, naringenin, quercetin-deoxyhexose, and rutin ada secara eksklusif pada perlakuan kontrol. en-US
dc.formatapplication/pdf
dc.languageen
dc.publisherPusat Penelitian dan Pengembangan Upaya Kesehatan Masyarakaten-US
dc.relationhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/downloadSuppFile/5971/22807
dc.relationhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/downloadSuppFile/5971/22808
dc.rightsProposed Creative Commons Copyright Notices1. Proposed Policy for Journals That Offer Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).Proposed Policy for Journals That Offer Delayed Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication, with the work [SPECIFY PERIOD OF TIME] after publication simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).
dc.sourcePenelitian Gizi dan Makanan (The Journal of Nutrition and Food Research); Vol 39, No 1 (2016); 37-44en-US
dc.sourceJurnal Penelitian Gizi dan Makanan; Vol 39, No 1 (2016); 37-44id-ID
dc.subjectbanana extract; fermentation; pomegranate extract; total polyphenols; wineen-US
dc.titleKADAR DAN IDENTIFIKASI SENYAWA POLIFENOL PADA WINE TERBUAT DARI CAMPURAN BUAH EKSTRAK DELIMA DAN PISANG (THE IDENTIFICATION OF POLYPHENOL COMPOUNDS AND ITS CONTENT OF WINE DERIVED FROM MIXED FRUITS OF POMEGRANATE AND BANANA)en-US
dc.typePeer-reviewed Articleen-US


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