1.Antioxidant Potential of Ethanol and Ethyl Acetat Extract of Ganoderma sp. Mycelium

作　　者：Nuniek Ina Ratnaningtyas ;Nuniek Ina Ratnaningtyas ;Purnomowati 等

出　　处：Biosaintifika: Journal of Biology & Biology Education. 2018 ;10(1):87-94.doi:10.15294/biosaintifika.v10i1.11512

出版社：Universitas Negeri Semarang

文章 ID：253518270

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2.AKTIVITAS ANTIOKSIDAN EKSTRAK DIKHLOROMETANA DAN AIR JAHE (Zingiber officinale Roscoe) PADA ASAM LINOLEAT [Antioxidant Activity of Ginger (Zingiber officinale Roscoe) Dichloromethane and Water Exctract on Linoleic Acid] Aisyah Tri Septiana 1) , Deddy Muchtadi 2) dan Fransiska R. Zakaria 2) 1) Jurusan Teknologi Pertanian, Fakultas Pertanian, UNSOED Purwokerto 2) Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, IPB-Bogor ABSTRACT Antioxidant activity of various ginger extracts are different. The aims of this work are to determine the antioxidant activity of ginger extracts on linoleic acid. The antioxidant activities were tested on linoleic acid supplemented with water and dichloromethane extract of ginger. The antioxidant activity was tested by measuring malonaldehide absorbance. Total phenol and iron content of the extracts were analyzed by spectrometry. This research showed that antioxidant activity of water and dichloromethane extract of ginger was stronger than a-tocopherol, and antioxidant activity of dichloromethane extract is stronger than water extract of ginger. Antioxidant activity of ginger extracts, seems to be correlated with the total phenol and iron contents. Key words : Antioxidant, linoleic acid, dichloromethane, malonaldehide, and extract of ginger.

作　　者：Aisyah Tri Septiana ;Deddy Muchtadi ;Fransiska R. Zakaria

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(2):105.doi:10.6066/4336

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029493

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3.EKSTRAK JAHE (Zingiber officinale Roscoe) PENGHAMBAT OKSIDASI LDL [Ginger (Zingiber officinale Roscoe) Extracts Inhibits LDL Oxidation] Aisyah Tri Septiana 1) , Fransiska R. Zakaria 2) , dan Sulistiyani 3) 1) Jurusan Teknologi Pertanian, Fakultas Pertanian, UNSOED Purwokerto 2) Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, IPB Bogor 3) Program Studi Biokimia, Jurusan Kimia FMIPA, IPB Bogor ABSTRACT Oxidative modification of LDL is believed to play an important role in atherogenesis. Dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as substrate. We investigated the in vitro effect of these extract enrichment on the prevention of oxidative LDL by CuSO4. Plasma was supplemented with 43, 430, or 4300 mg/ml dichloromethane extract in dimethylsulfoxide (DMSO) (10 ml DMSO per ml plasma), incubated, and the LDL was isolated. Lag phase and malonaldehide content was analized after the isolated LDL was oxidized using CuSO4. The result showed that dichloromethane extract of ginger rhizomes suplementation prolonged lag phase and reduced malonaldehide formation depended on its concentration. Concentration of 43 and 4300 mg/ml plasma of these extract reduced malonaldehide formation by 35,29 % and 69,72 % respectively, but not significant in prolonged lag phase. Concentration of these extract with largest prolonged lag phase (82,16 %) and reduced malonaldehide formation (74,95 %) was 430 mg/ml plasma. This research has shown that ginger extract is capable of protecting LDL from oxidation. Key words: Antioxidative, oxidative LDL, ginger extract, and dichloromethane

作　　者：Aisyah Tri Septiana ;Fransiska R Zakaria ;Sulistiyani ,

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;12(1):70.doi:10.6066/7028

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：101251088

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4.AKTIVITAS ANTIOKSIDAN EKSTRAK DIKHLOROMETANA DAN AIR JAHE (Zingiber officinale Roscoe) PADA ASAM LINOLEAT [Antioxidant Activity of Ginger (Zingiber officinale Roscoe) Dichloromethane and Water Exctract on Linoleic Acid]

作　　者：Aisyah Tri Septiana ;Deddy Muchtadi ;Fransiska R. Zakaria

出　　处：Jurnal Teknologi Dan Industri Pangan. 2012 ;13(2):105.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575446

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