Effect of Several Leaf Crude Extracts and Their Concentrations on Antioxidant and Physicochemical Characteristics of Pineapple Sorbet = Efek Penambahan Beberapa Ekstrak Kasar Daun dan Konsentrasinya terhadap Karakteristik Antioksidan dan Fisikokimia Sorbet Nanas

Ekaputra, Irving (2019) Effect of Several Leaf Crude Extracts and Their Concentrations on Antioxidant and Physicochemical Characteristics of Pineapple Sorbet = Efek Penambahan Beberapa Ekstrak Kasar Daun dan Konsentrasinya terhadap Karakteristik Antioksidan dan Fisikokimia Sorbet Nanas. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Leaves of Vernonia amygdalina Delile, Cyclea barbata Miers and Piper betle L. have been used as traditional folk remedies for various kinds of diseases. The bioactivity which these leaves exhibit have been widely investigated. The leaves contain a wide array of phytochemicals which may be responsible for the antioxidant and antimicrobial activities exhibited by the leaves. The leaves of Vernonia amygdalina Delile was macerated using 96% ethanol, while the leaves of Cyclea barbata Miers and Piper betle L. were macerated with distilled water, ethyl acetate and 96% ethanol. The ethanolic crude extract of Cyclea barbata Miers and Piper betle L. was found to exhibit a significantly higher antioxidant activity when compared with the water and ethyl acetate crude extract of both leaves. The ethanolic crude extract of all three leaves are added to pineapple sorbet with 1, 2 and 3% concentration. The pineapple sorbet added with 1% betel leaf ethanolic crude extract exhibited an antioxidant capacity measured with DPPH IC50 value at 401.37±11.05 ppm and scored 4.87±0.95 in terms of overall acceptance in the 7-point hedonic scale. The pineapple sorbet with 1% betel leaf ethanolic crude extract was chosen as the best formulation. In terms of antioxidant characteristics, the betel leaf pineapple sorbet had 142 times the antioxidant activity of control. In terms of physicochemical characteristics, only the parameters of color and fat content were found to be significantly different from that of control

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