PENANGKAPAN RADIKAL 2,2-DIFENIL-1-PIKRILHIDRAZIL DAN STABILITAS EKSTRAK TIDAK LARUT AIR DAUN SUJI (Pleomele angustifolia (Roxb) N.E.Br) DARI BERBAGAI TEMPAT TUMBUH

• Main Authors: , Wahyu Jokopriyambodo, , Prof. Dr. phil nat. Sudarsono, Apt.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/131073/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=71516
• Institution: Universitas Gadjah Mada

There are some synthetic colouring agents used which are not permit as foodproduct coloring matter. The synthetic colouring agents are supposed to give a serious side effect to human health. Natural coloring agents derived from plant is very important to explore continuously. �Daun Suji� (Pleomele angustifolia) leaf is one of the usefull plant that usually used as natural coloring agents by people tribes as local knowledge. The aim of this study is to know how to find a not so difficult method to extract the green coloring matter in this leaf that could be used directly by the people. Beside the natural green colouring matter, the goal it was also have antiradical activity. This activity is very important in prevention of metabolic disease, that would be as a health problem in the future. The insoluble water extract of suji leaf from three different regions would be as research object. The green components from suji leaf extract was used as coloring food product (e.g.: bread product). This bread research object was added with green coloring extract and it was done a preference test for the colour and taste by trained panelist. The result showed that living region plants and maturity level were affect the intensity of green components obtained from suji leaf extract. The highest level of green components (2.57 %) among three regions evaluated was observed from Mateseh. The water insoluble extract of suji leaf can also make coloring effects toward bread and exhibits low radical scavenging against 2,2-diphenyl-1-picrylhidrazyl. The preference test against color and taste of bread added with synthetic coloring agents and mixed with suji leaf extract showed that the coloured bread is less preferred than that without coloring agent.