93.12%
Originality6.88%
Similarity29
SourcesW
eb sources
eb sources
:
2
2
8
sources found
sources found
1. http://www.readbag.com/jofamericanscience-journals-am-sci-am0707-067-6293am0707-445-456 1.52% 2. http://jofamericanscience.org/journals/am-sci/am0707/067_6293am0707_445_456.pdf 1.52% 3. https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=P100NW1P.txt 0.28% 4. https://www.rbi.org.in/SCRIPTs/PublicationReportDetails.aspx?UrlPage=&ID=586 0.28% 5. https://www.canada.ca/en/health-canada/services/drugs-health-products/reports-publications/veterina… 0.28% 6. http://www.ombudsman.gov.au/publications/annual/all-commonwealth-ombudsman-reports/annual_r… 0.28% 7. https://www.slideshare.net/DimpleBansal2/189626882-ep227digitalelectronics 0.28%
8. https://www.rbi.org.in/scripts/PublicationReportDetails.aspx?ID=586 0.28%
9. https://catalog.flatworldknowledge.com/bookhub/127?e=stangor-ch05_s02 0.25% 10. http://erg.ucd.ie/enerbuild/docs/RTD_Strategy_Report_3-2.doc 0.25%
11. http://www.lidderdale.com/econ/311/ch5Lect.html 0.25%
12. https://www.slideshare.net/LucasOwino/luke-project-64730893 0.25% 13. http://voidnetwork.gr/wp-content/uploads/2016/10/Analysing-political-discourse-Theory-and-Pract… 0.25% 14. http://www.darasaletu.com/2017/08/chemistry-form-two-study-notes-topic-5.html 0.25% 15. https://www.slideshare.net/AshroanFraser/epidemiology-37692702 0.25% 16. http://bura.brunel.ac.uk/bitstream/2438/10684/1/FulltextThesis.docx 0.25% 17. https://tmcpfs.ops.fhwa.dot.gov/cfprojects/uploaded_files/CM%20for%20TMS%20Handbook%20v… 0.25% 18. http://www.authorstream.com/Presentation/healthtipstoday-2721775-diabetes-ebook-managing-diab… 0.25% 19. https://tmcpfs.ops.fhwa.dot.gov/cfprojects/uploaded_files/CM%20for%20TMS%20Handbook%20v… 0.25% 20. https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=400005CY.TXT 0.25% 21. https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=300046DW.TXT 0.25% 22. http://www.agrimoon.com/wp-content/uploads/Agricultural-Marketing-Trade-and-Prices-pdf.pdf 0.25% 23. https://www.mtitc.government.bg/sites/default/files/integrated_transport_strategy_2030_eng.pdf 0.25% 24. https://rthumati.wordpress.com/tag/what-is-normalization 0.25% 25. https://ruor.uottawa.ca/bitstream/10393/37768/3/Zhi_Da_2018_thesis.pdf 0.25% 26. https://bura.brunel.ac.uk/bitstream/2438/10684/1/FulltextThesis.docx 0.25% 27. https://www.cisco.com/c/en/us/td/docs/solutions/Enterprise/Mobility/WiFiLBS-DG/wifich5.html 0.25% 28. https://www.slideshare.net/AzmeenaZaveri/finalreport-2-64714257 0.25%
Excluded as citation or reference
Excluded as citation or reference
W
eb sources
eb sources
:
8
5 sources found
5 sources found
1. http://repository.usu.ac.id/bitstream/handle/123456789/45383/Reference.pdf;sequence=2 1.27% 2. https://www.slideshare.net/EMEKANNAEMEZIECEONON/emeka-presentation 1.04% 3. http://www.scirp.org/reference/ReferencesPapers.aspx?ReferenceID=1390484 0.82% 4. http://docplayer.es/8913144-Propiedades-funcionales-de-la-jamaica-hibiscus-sabdariffa-l.html 0.82% 5. https://gmofreeusa.org/research/gmo-science-research/gmo-science-research-0501-1000 0.76%
6. https://ororo.tv/it/channels/scishow 0.76%
7. https://text-id.123dok.com/document/8ydjw8jy-aktivitas-antioksidan-pada-buah-paprika-merah-cap… 0.76%
8. https://show-english.com/channel/scishow 0.76%
9. https://ororo.tv/channels/scishow 0.76%
10. https://www.sciencedirect.com/science/article/pii/S2314853515000426 0.7% 11. https://www.ars.usda.gov/research/publications/publication/?seqNo115=190124 0.7%
12. http://e-journal.uajy.ac.id/5868/6/BL501154.pdf 0.66%
13. https://www.curejoy.com/content/does-sweet-potato-have-any-side-effects 0.57%
14. https://awfw.org/abstracts 0.54%
32. http://alcazaba.unex.es/~ehabvac 0.51% 33. https://gmofreeusa.org/research/gmo-science-research/gmo-science-research-0001-0500 0.51% 34. https://www.omicsonline.org/open-access/chemical-characterization-of-gilsonite-bitumen-2157-7463… 0.51% 35. http://147.96.70.122/Web/TFG/TFG/Memoria/RUBEN%20SANCHEZ%20CASTILLA.pdf 0.51% 36. http://ela.kpi.ua/bitstream/123456789/20455/1/Samsoni-Todorova_diss.pdf 0.51% 37. http://www.jwent.net/article_28432_8001d9f88010f7e8c8f0304d4c6b25c1.pdf 0.51% 38. http://www.acprc.org.uk/Data/Publication_Downloads/RespReviewWinter2011.pdf 0.51%
39. https://cyberbullying.org/research/map/united-states 0.51%
40. http://booksite.elsevier.com/9780123979322/downloads/TOC_with_References_and_Links.doc 0.51% 41. https://strathprints.strath.ac.uk/54101/1/Ivshina_etal_ESPI_2015_Oil_spill_problems_and_sustain… 0.51% 42. https://publikasiilmiah.unwahas.ac.id/index.php/PROSIDING_SNST_FT/issue/view/4/showToc 0.47% 43. http://ejournal.kemenperin.go.id/dkb/article/view/1365 0.47% 44. http://portalgaruda.org/?ref=author&mod=profile&id=398220 0.47% 45. https://www.deepdyve.com/lp/elsevier/effect-of-thermal-processing-on-anthocyanin-stability-in-foods… 0.44%
46. https://core.ac.uk/display/35360027 0.44% 62. https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid 0.28%
63. https://naldc.nal.usda.gov/download/27270/PDF 0.28%
64. https://michaelssayle.wordpress.com 0.25%
65. https://vdocuments.mx/documents/154s.html 0.25%
66. https://raptorpersecutionscotland.wordpress.com/2018/04/20/snh-issues-licence-for-mass-raven-cull… 0.25%
67. https://red.hypotheses.org/page/2 0.25%
68. https://red.hypotheses.org/date/2014 0.25%
69. https://red.hypotheses.org/category/divers/page/2 0.25%
70. https://primalherb.com/the-underhanded-danger-of-sugar-and-processed-foods 0.25%
76. https://www.sbir.gov/sbirsearch/detail/1308571 0.25%
77. https://icpqm.org/media/medialibrary/2017/06/PQM-2016_Proceedings.pdf 0.25%
84. https://www.slideshare.net/wijoyoa/prosiding-snst-ke-3-tahun-2012-ft-unwahas 0.25%
85. https://red.hypotheses.org/page/3 0.25%
Library sources
Library sources
:
1 source found
1 source found
14.i1.0164- chatarina rika santy-23 NOV.docx 0.38%
13.61.0012 Atrina Febri Yuniarso (atrinafebri@gmail.com)09.0.docx 0.25%
14.I1.0073-Edwin Widjaja-15 FEB.docx 0.25%
13.40.0150 Arissa Hayu Riani I.doc 0.25%
13.40.0167 Maria Ursula FC.doc 0.25%
14.E1.0057 Stefanny Julianto.docx 0.25%
1 RESEARCH METHODOLOGY
The pH of the solution was measured by portable pH meter,which had been calibrated
1.3.4. DPPH Inhibition
spectrophotometer)with ethanol as a blank. The procedure was repeated with another
extract with different treatment and distilled water for control. The total polyphenol
content was expressed as gallic acid equivalents (GAE) in milligrams per gram dry
Diluted 1 ml supernatant in 1 ml distilled water and mixed usingvortex. Absorption at
blank. The procedure was repeated with another 0.025 ml rosella extract with different
treatment. The calculation is as follow:
Total Anthocyanin
(
µmolg
)
=(OD 530−0,33 ×OD 657)
31,6 × dilution×
volumeextract Roselladry weight×100
1.3.7. Data Analysis
Data were analyzed by using sing a SPSS package (SPSS 13.0 for windows, SPSS Inc.,
USA)were doneby comparingthemeansby usingDuncan’sandat95%confidence
2 RESULTS AND DISCUSSION
2.1. Color and pH Value
The color value and pH of rosella extract are shown in Table 1.
Table 5-1. The Color and pH value of Rosella Extract Heated at Different Time and Temperature
Temperature (°C) Time (minute) L* a* b* pH
60 15 71.970±0.1843b 54.010±0.2831a 11.820±2.4751a 2.372±0.0122b
30 58.460±0.8203a 68.600±0.3251b 33.595±1.6761b 2.278±0.0262a
45 53.740±2.1213a 70.910±0.5941b 45.670±3.1251bc 2.272±0.0452a
60 54.190±0.2973a
70.670±0.2551b 42.780±0.9621c 2.292±0.0022a
80 15 48.940±1.1602b 70.400±0.0003a 53.295±2.8922a 2.277±0.0331b
30 45.775±3.4442a 70.180±0.1563b 70.180±4.4552b 2.250±0.0141a
45 43.685±4.2922a 69.740±0.9333b 63.670±2.0652bc 2.252±0.0261a
60 45.320±1.2302a 69.995±0.3043b 62.090±2.1212b 2.257±0.0381a
100 15 43.505±1.3791b
69.405±0.2192a 58.875±7.2622a 2.258±0.0261b
30 43.000±2.0791a 69.030±0.5232b 63.885±2.4112b 2.263±0.0381a
45 43.380±0.5371a 68.575±0.2762b 63.295±1.5772bc 2.252±0.0021a
60 43.365±2.8641a 68.665±0.1062b 59.705±1.6052c 2.238±0.0161a
*Numbers are presented as mean ± standard deviation.
Based on Table 5-1., the L*value of rosella extract heated at 15 minute in all temperature are significantly different. Discoloration wasn’t
visible on the lightness of the rosella extract. It’s effect of temperature extractionwas degrade of anthocyanin(pigment of rosella),
degradation make theanthocyanin becomecolorlessand darker(Hayati,2012). The a*value was suggesting the redness. The a*value of
rosella extract heated at 15 minute in all temperature are significantly different. The increased of a*value because rosella have red pigment
and that pigment will come out if it was extracted. Hayati,(2012),reported rosella containednatural constituentsof organic acidssuchas
malic,citric and3 -indolylaceticacids whichplayedanimportant roleingiving theredcolorof sample extract. Considering the effect of heated time and temperature, it was found that the longer extraction time and the higher temperature resulted in the more decrease in a*
value. Chumsri(2008)reported,thatgreaterextractiontemperature andtimecontributedtolessbrilliantredincolor. The b*value was
suggesting the yellowness. The b*value of rosella extract heated at 15 minute in 60°C are significantly different.
The pH of rosella extract was in the range of 2.23 to 2.38. The results also showed that rosella extract had lower pH-value. Ithappened
becauseofitshighconcentrationoforganicacids(Wongetal.,2002). The pH value of rosella extract heated at 15 minute in 60°C are
significantly different. The pH depends on the concentration of free H ionsor mirrored the changes in total organic acids. The free state of
H ions is due to dissociation of H ions from the carboxylic group (- COOH) of an organic acid. This increase in pH throughout maturation was due to a metabolic process in the fruits that resulted in the decrease of organic acids (Azza et al., 2011). Chumsri et al. (2008) reported, that rosellaextracthave alower pH. The result shows that long-time heated and higher temperature will make a pH decreased. Thelower
Chumsri etal.(2008) reported,thatpHbelow2,theanthocyanin existsprimarilyintheformofthered flavyliumcation. AsthepHis raised (>4.5), a rapid proton loss occurred to yield blue quinonoidal, forms at figure 4.
2.2. DPPH Inhibition
The DPPH inhibition of rosella extract is shown in Table 5-2.
Table 5-2.DPPH Inhibition (%) of Rosella Extract Heated at Different Time and Temperature
Time (minute) Temperature (°C)
60 80 100
15 44.471±3.7941a 87.019±2.5162a 89.012±0.9652a
30 66.565±2.0701b 87.240±2.2042b 90.037±1.0062b
45 76.582±4.1191c 88.725±1.4452c 89.860±0.5322c
60 76.013±2.8721c 89.510±1.7522c 89.745±0.1512c
* Numbers are presented as mean ± standard deviation.
*A number followed by the different of superscript: there was a significant difference at 95%(p<0.05) confidence level based on the univariate test.
Based on the Table 5-2., Anthocyanin of rosella extract heated at 15 and 30 minute in 60°C are significantly different. Rosella extract has
high antioxidant activity. It’s because rosellaextract contains antioxidantsaswellasanaturalfoodcolorant(Chumsri etal,2008). The
result shows that the higher temperature and longer time will increase DPPH inhibition (%). But 100°C at 60 minutes the DPPH inhibition
(%) decreased, because the anthocyanin was not stable at a higher temperature and longer heating time degraded anthocyanin. Azza et al.,
(2011) reported, the polyphenol also contributes to making the higher result of the antioxidant activity (Table of polyphenol at Table 5-3).
extraction(Azza et al.,2011;Chumsri etal,2008). Thehigh antioxidantactivity observedintherosella couldcausebythe highascorbic acid contentof thisrosella, polyphenoland otherwater solubleantioxidant (Christian&Jackson,2009;Azza et al.,2011). Ivanova et al.,
(2005) reported, that Bulgarian medicinal plants have a good correspond between antioxidant activity and phenolic compounds.
The result show that % DPPH stable at 100°C along the extraction time. Thishappenscausedtheacidicconditionduringtheextraction,
2.3. Total Polyphenol
The total Polyphenol content of Rosella Extract is shown in Table 5-3.
Table 5-3.Total Polyphenol of Rosella Extract Heated at Different Time and Temperature (°C)
* Numbers are presented as mean ± standard deviation.
*A numberfollowedbythe differentofsuperscript:therewasasignificantdifferenceat95%(p<0.05) confidence level based on the univariate test.
The phenolic content in the plant consists mainly of anthocyanins likedelphinidin-3-
glucoside,sambubioside,and cyanidin-3-sambubioside mainly contributingto their
antioxidant properties(Aurelioet al.,2007). Tsai&Huang, (2004)reported,that in
addition, other phenolic compoundsfound in rosella extract suchas catechin could also
react with anthocyanins resulting in complex formation which led to color changes. The
result shows that higher temperature and longer time will have higher total polyphenol
content. They are all increase along the extraction time cause by the increase of
temperature. Sari (2012) reported, that the increase of temperature and total polyphenol
have a linear relationship.
2.4. Total Anthocyanin
Total Anthocyanin content of Rosella Extract is shown in Table 5-4.
*A numberfollowedbythe differentofsuperscript:therewasasignificantdifferenceat95%(p<0.05) confidence level based on the univariate test.
Based on the Table 5-4., rosella extract has high Anthocyanin content. Rosellaflower
that the stability of anthocyanin is correlated with structural features of anthocyanin and
alsoaffectedbyfactorssuchasheat,pH,light,andthepresenceofenzymes,phenolic
acids,oxygen,sugar,sulfur dioxide and ametal ion. The type of anthocyanin can be
seen at Figure 6.
Heating at 15’ 60°C have a lower yield. Mastuti et al.,(2013) and Suzery et al.,(2010)
reported, the lower anthocyanin cause by less thermal exposure time. Long or short
time, contact of solvent and the substance is effect to the yields. The heating condition
was impactful to the stability of the anthocyanin. Table 5-4 show that at 60°C and 80°C
there are increase then decrease, while at 100°C only decrease. The increase of
anthocyanin at 60°C and 80°C happened cause increase of heating temperature have
advantage to the extraction because the high temperature will increase the diffusion rate.
The solutes solubility of solvent will rise as the increase of temperature, make the
extraction rates and yields higher. The longer thermal exposure time also make the
diffusion rate increase (Mastuti et al., 2013). But at the same time, anthocyanin at 60°C
and 80°C which a longer thermal exposure time was decrease and at 100°C all result
show that anthocyanin was decrease. That happened because, over exposure time and
high temperature make anthocyanin was degraded. Shaheer et al.,(2014) and Suzery et
al., (2010) reported, anthocyanin degradation happen under heating conditions,
accelerated with chalcon formatting longer time of anthocyanin exposure to high
temperatures. Degradation is primarily caused by oxidation, furcation of covalent bonds
3 CONCLUSION
Time and temperature of heating contribute to rosella extract content. The longer time
and higher temperature made color, pH, total anthocyanin, total polyphenol decrease.
But the higher temperature and longer time made DPPH inhibition increase. The rosella
extract has acid pH and red color. The best treatment is heating at 80°C for 60 min. That
4 REFERENCES
Aurelio, D.; Edgardo, R.G and Navarro-Galindo, S. (2007). Thermal kinetic degradation of anthocyanins in a Roselle (Hibiscus sabdariffa L. cv. ´Criollo´) infusion. International Journal of Food Science and Technology 2008, 43, 322–325.
https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01439.x
AzzaA.Abou-Arab, FerialM. Abu-Salem andEsmatA.Abou-Arab.(2011). Physico- chemical properties of natural pigments(anthocyanin)extracted from Roselle calyces(Hibiscus subdariffa). Journal of American Science,7:(7)
Chumsri .P,Anchalee Sirichote and Arunporn Itharat. (2008). Studies on the optimum conditions
https://publikasiilmiah.unwahas.ac.id/index.php/PROSIDING_SNST_FT/article/view/19
