Kecombrang Flower Research Articles

Evaluasi Mutu Fisik, Total Bakteri, Dan Sensori Minuman Sari Tempe Dengan Penambahan Bunga Kecombrang

Tempe juice drink is a functional drink made from the main ingredient of tempe, which has a good nutritional composition for the body, preservation of tempeh juice drinks currently uses chemicals using benzoic acid, the use of benzoic acid can have an impact on health. Kecombrang flowers contain bioactive components such as alkaloids, polyphenols, flavonoids, essential oils, phenolics, and triterpenoids which can function as antibacterial.The addition of kecombrang flowers is intended to prolong or preserve the tempeh juice.The purpose of this study was to determine the total bacteria test, viscosity, and sensory quality of tempeh juice drink with variations in the addition of kecombrang flowers and storage time.This research is an experimental type using factorial Completely Randomized Design (CRD) with the dependent variable including the total test for bacteria, viscosity, and sensory quality, while the independent variable includes the addition of kecombrang flowers and storage time. The research stages included making kecombrang flower powder and making tempeh juice.The process of making tempeh juice drinks through cutting, milling, boiling, filtering, packaging, and storage. The treatment of adding kecombrang flowers (0%, 0.5%, 1%, 1.5%) and storage time (0 hours, 4 hours, 8 hours, 12 hours). The resulting product is carried out in the test stages for total bacteria, viscosity, and sensory quality (color, aroma, taste, consistency).The results showed that the interaction between the addition of kecombrang flowers and storage time had a significant effect on total bacteria, viscosity, aroma, taste, consistency, and had no significant effect on color.The best treatment was obtained in the addition of 1.5% kecombrang flower treatment and 8 hours of storage, with total bacteria (2.8x10 4 colonies / gram), viscosity (0.145 Cp), sensory (2.83).

Developing of Sauce Product Based on Scad Fish and Kecombrang Flower

Sauce is one of favorite food product in Indonesia. Generally, Indonesian made sauce from chilli, salt, onion, and garlic. Sometimes they add another ingredients such as fish, kecombrang flower, and many others of herbs. Therefore, scad fish and kecombrang flower potentially can be added as a sauce ingredient. Scad fish contain 22 % of protein and 1,7 % of fat while kecombrang flower has a nice aroma. This research was to obtain the optimum formulation of sauces which is made from scad fish, sauce, and kecombrang flower. Mixture design was used as research method and supported by Design Expert 12® program. The results was analyzed using ANOVA and the optimum formula determine by desirability value. The research show that the optimum formula is obtained by composing of 45.52% scad fish, 44.72% sauce, and 9.76% kecombrang flower with score of desirability is 59.6%. From this optimum formula, sauce has 67.71◦Hue of color test, 37.66% of water, 5.28 % of ash content, 18.77% of fat content, 19.39% of protein content, and 15.66% of carbohydrate content. Sauce has a red rather yellowish color (score 3.40), a little bit fishy aroma (score 3.77), a little bit spicy (score 3.06), and a little bit fibrous texture (score 3.37).

Antioxidant Activity and Total Phenol Extract of Kecombrang Flower, Stem and Leaves with Different Types of Solutions

Kecombrang (Etlingera elatior) is one of the spices which is quite widespread in Indonesia and has many uses. Kecombrang extract has the potential as an antioxidant and natural antimicrobial to extend the shelf life of food products. Extraction was carried out by multilevel maceration method with different types of solvents. This study aims to determine the effect of extraction on the bioactive components of flowers, stems and leaves of kecombrang in different types of solvents and determine the antioxidant activity and total phenols of each type of kecombrang plant extract.The results showed that extraction with distilled water produced the highest total phenol, antioxidant activity and yield on kecombrang leaves. The total phenol extracts of n-hexane leaves, leaves of ethyl acetate, and leaves of kecombrang distilled water were 19.116, 10.276, and 45.008 (mg TAE g db -1) respectively. The antioxidant activity value of flowers, stems and leaves of distilled water solvent kecombrang are 69.754, 72.648, and 78.003 (%) respectively. The yield for flowers, stems and leaves with distilled water solvent is 15.9; 16.6 and 32.95 (%) respectively.

Extraction time optimization of antibacterial activities of kecombrang flower extract with microwave assisted extraction (MAE) method

Kecombrang belongs to the Zingiberaceae group and is a type of spice plant that has long been used as a cooking ingredient. This research was conducted to determine the effect of optimal power and extraction time on the antibacterial activity of kecombrang flower extract using the microwave assisted extraction (MAE) method. This research is an experimental research type with the experimental design used is Response Surface Methodology (RSM) with Central Composite Design (CCD) using the Design Expert application ver 10. The factors studied were the extraction power with 3 levels, namely 200, 250, 300 watts and extraction time consisting of 3 levels, namely 3, 5, 7 minutes. Based on these 2 factors, there are 13 optimization formulas. The variables observed consisted of qualitative analysis, namely phytochemicals (alkaloids, flavonoids, saponins, steroids and triterpenoids, tannins, phenol hydroquinone, and glycosides), antibacterial activity, and extract characteristics (pH, color). The results showed the optimum conditions for inhibitory zone of Escherichia coli 8.256 mm and Staphylococcus aureus 7.987 mm. The qualitative test results showed that the kecombrang flower positively contained alkaloid compounds, flavonoids, saponins, triterpenoids, tannins, phenol hydroquinone, and glycosides.

Antioxidant activity of kecombrang preserving powder using foam mat drying method

Food production is one of the easily damaged products, both in processing and during product storage. Therefore, to prevent damage made preservative powders from natural ingredients. One of them is obtained from the flowers of the kecombrang (Etlingera elatior). Kecombrang plant flowers contain bioactive components, namely, alkaloids, polyphenols, flavonoids, and essential oils. This study used a reasonably practical drying, namely foam-mat drying technique. This study aims to determine the best formulation in making kecombrang flower preservative powder using the foam mat drying method. This study used a randomized block design (RBD). The factors studied included maltodextrin concentration and drying temperature. The concentration of maltodextrin consists of three levels, namely 5%, 10%, and 15%, and the temperature consists of three levels, namely 50°C, 60°C, and 70°C. The variables observed were qualitative and quantitative analyses. The best treatment results qualitatively and quantitatively, namely at the drying temperature treatment of 50°C and 5% maltodextrin concentration with a water content value of 5.92%, antioxidant activity value 61.77%, total phenol levels 2.12 mg TAE / g, total flavonoid levels 0.13 mg TAE/g. The qualitative test shows that kecombrang flower preservative powder contains phenolic compounds, flavonoids, steroids, tannins, saponins, and alkaloids.

Antioxidant activities, physicochemical properties and sensory characteristics of kecombrang tea (Etlingera elatior) as functional drink

Kecombrang is one of the plants in Zingiberaceae group which has antioxidant properties and potential to be processed as raw material for functional drinks including herbal teas. The addition of sugar and tamarind can alter the characteristics of kecombrang tea. The purpose of this study was to determine the effect of adding various types of sugar and tamarind to kecombrang flower powder on physicochemical properties, antioxidant activity and sensory characteristics of kecombrang tea. This study used an experimental method with a randomized block design (RBD) consisted of 6 treatment combinations with 4 replications to obtain 24 experimental units. The factors tested were kecombrang plant parts (flowers and fruit); tamarind addition (without and added with acid); and crystal coconut sugar addition (without and added with coconut sugar). The results showed that the best treatment combination based on the effectiveness index method was kecombrang flowers with the addition of tamarind and coconut sugar. This product has a total phenol of 5.96 mg TAE (Tannic Acid Equivalent)/gram bk, water content of 1.32%, ash content of 3.54%, pH of 4.5, and antioxidant activity of 85.93%, red color, a quite strong distinctive aroma of kecombrang, and a bit sour taste.

Antibacterial Activity of <i>Kecombrang</i> Flower (<i>Etlingera elatior</i> (Jack) R.M. Sm) Extract against <i>Staphylococcus epidermidis</i> and <i>Propionibacterium acnes</i>

This study aimed to determine the antibacterial activity from the ethanol extract of Kecombrang flower (Etlingera elatior (Jack) R.M. Smith) against Staphylococcus epidermidis and Propionibacterium acnes. The extract was made by the maceration method with 70% ethanol as a solvent. Antibacterial activity test was carried out by the disk diffusion method with a concentration of 10%, 20%, 40%, and80%. Meanwhile, theMinimum InhibitoryConcentration(MIC)was done atconcentrations of 10%, 8%, 6%, 4%, and 2%. The results showed that the Kecombrang flower (Etlingera elatior (Jack) R.M.Smith) extract hadantibacterialactivityagainstS.epidermidisand P. acnes. The MIC for S. epidermidis is at a concentration of 4%, while in P.acnes cannot determine yet.

Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%. Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish-gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.

PEMANFAATAN EKSTRAK BUNGA KECOMBRANG (Etlingera elatior jack R.M.sm) SEBAGAI LARVASIDA NYAMUK (Culex quinquifasciatus Say)

This study aims to determine the effectiveness of kecombrang flower extract (Etlingera elatior jack R.M.sm) on the death of Culex quenquefasciatus Say larvae. Experimental animals used were Culex quenquefasciatus Say larvae, amounting to 625 tails. The design used was a randomized complete design with 5 treatments and 5 replications. The five treatments consisted of two test groups, namely the treatment group consisting of concentrations of 5%, 10%, 15%, and the control group consisting of positive control namely abate and negative control namely aquades. Observation of mosquito larvae death was done every 2 hours for 12 hours. The data obtained were analyzed using the one-way ANOVA test and continued with the Duncan test. Based on the results of the one way ANOVA calculation the value of sig.0.00 <0.05 means that there are significant differences between treatments. Duncan test results on the treatment of 10% and 15% kecombrang flower extract have the ability as a larvicide high and equal to positive control (abate). Based on the results of the study it was concluded that the extract of kecombrang flower (Etlingera elatior jack R.M.sm) had the ability to larvae against the Culex quenquefasciatus Say mosquito.

EFEKTIVITAS SEDIAAN SALEP EKSTRAK BUNGA KECOMBRANG (Etlingera elatior) TERHADAP PENYEMBUHAN LUKA INSISI PADA TIKUS (Rattus norvegicus)

This study was conducted to determine the effect of ointment extract of kecombrang flower (Etlingera elatior) on healing incision wounds in white rats (Ratus norvegicus) in terms of the formation of wound scab, wound closure time and wound attachment. The experimental research used is Randomized complete design with 4 treatments with 6 replications. The treatments applied were P0 as a negative control, P1 (20% kecombrang flower extract ointment), P2 (30% kecombrang flower extract ointment) and P3 (40% kecombrang flower extract ointment). Parameters of this study were the wound caropeng, wound closure time and wound attachment. The results obtained were different median values in the four groups with p = 0,000 (p <0.05) in the Kruskal Wallis test. In the Mann Whitney test were significant differences between the groups of 20% kecombrang flower extract ointment concentration, 30% concentration and 40% concentration in the negative control group. The most effective result is ointment extract of kecombrang flower 20% on healing incision wounds.

QUALITY OF SIMPLICIAN BIOACTIVE COMPONENTS AND LIQUID EXTRACT OF KECOMBRANG FLOWER POWDER FROM TEMPERATURE AND TIME OPTIMIZATION RESULTS

Kecombrang flower has benefits as an antioxidant and antimicrobial. This capability can be maximized by processing through drying and liquid extraction. In the drying and extraction of liquid, the temperature and time that is not right can affect the content of bioactive components of the product. This study aims to determine the quality of bioactive components of powder and liquid extract of kecombrang flowers quantitatively and qualitatively based on temperature and time. The experimental design used in kecombrang flower powder is a Completely Randomized Design (CRD) with 9 treatment and 3 replication as long as the liquid extract of kecombrang flowers using the Responsse Surface Method (RSM) method with Expert Design 10 software. Central Composit Design (CCD) produced 13 optimization formulas. Factors that were tested on drying are 50°C, 60°C, 70°C, and time is 4, 5 and 6 hours. Liquid extraction temperature is 40oC, 50oC, 60oC and time is 3, 4 and 5 hours. Based on the results of the study the highest total phenol simplisia and liquid extract of kecombrang flowers namely 27.93 TAE1100 g sample and 64.458 mg TAEI 100 g. The highest total of flavonoids is simplicia and liquid extract of kecombrang flower which is 2.073 QE1100 g sample and 35.120 mg QE1100 g and pH value (3.9). The compounds in the optimum formula product are phenolic, flavonoids, alkaloids, terpenoids and tannins.

AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH CELUP CAMPURAN BUNGA KECOMBRANG, DAUN MINT DAN DAUN STEVIA.

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different

UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL BUNGA KECOMBRANG (Etlingera elatior (Jack) R. M.Sm.) TERHADAP BAKTERI Propionibacterium acnes

Acne is one of the skin diseases that disturbs the appearance especially of teenagers. Some types of bacteria that cause acne is Propionibacterium acnes. An alternative natural ingredient that can be used to treat acne is kecombrang flowers (Etlingera elatior (Jack) R.M.Sm.). The purpose of this study was to determine whether the kecombrang ethanol extract has antibacterial activity against the bacteria that caused acne, and to know the effective concentration of the ethanol extract of the kecombrang flower on the bacteria that caused the acne. The research conducted was experimental research. The stages of the study began from the determination of the sample, the manufacture of simplicia powder, extraction of kecombrang flowers using the maceration method, phytochemical screening and antibacterial activity test using the disc diffusion method. The concentrations of extract used in the testing of antibacterial activity were 20%, 40%, 60% and 80%. The results showed that the ethanol extract of the kecombrang flower contained secondary metabolites in the form of flavonoids and saponins. The results of the testing of the antibacterial activity showed that the ethanol extract of the kecombrang flowers had a medium activity at a concentration of 80% against the Propionibacterium acnes bacteria with a inhibition zone of 7,67 mm. Keywords: Kecombrang flowers (Etlingera elatior (Jack) R.M.Sm.), Antibacterial activity test, Propionibacterium acnes

ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE

Freshness is one of the important factors in determining the quality of fish. Kecombrang flower extract contains active compounds of polyphenols, flavonoids, tannins and safonin as antimicrobial ingredients. Kecombrang flower extract can be used to slow down damage to fish. The study aimed to determine the effect of using kecombrang flower extract on organoleptic properties of fish (eyes, gills, mucus, meat, odor and texture). This study used a Completely Randomized Design (CRD) of one factor, namely the use of kecombrang flower extract with concentrations (0%, 2%, 4%, and 6%) and observation times of 0, 6, 12, 18 and 24 hours. All of data were analyzed using ANOVA test. At a concentration of 6% the 12th hour storage is still able to maintain the organoleptic properties of fish. Whereas at concentrations of 0%, 2% and 4% fish are no longer suitable for consumption.

Formulasi Pembuatan Sediaan Eyeshadow dari Ekstrak Bunga Kecombrang (Etlingera elatior Jack)

One type of cosmetic or decorative cosmetic preparation is eyeshadow which contains a color pigment applied to the eyelid. The purpose of this study was to find out that kecombrang flower extract can be used as eyelid coloring. From the study to make eyeshadow preparations using dyes extracted from kecombrang flowers, to determine the stability of the eyeshadow by using kecombrang flower extract in storage at room temperature, and to find out whether eyeshadow preparations using extracts from kecombrang flowers cause irritation when used. Eyeshadow preparations from kecombrang flower extract (Etlingera elatior Jack) were made in various concentrations of 15%, 17.5%, 20%, 22.5%, 25% and blank preparations (without using kecombrang flower extract). Physical quality inspection of the preparation includes: color dispersion test (homogeneity), cracking test, and stock stability test. And for other tests carried out polishing tests (homogeneity) and irritation tests. Eyeshadow from kecombrang flower extract also does not cause irritation and is stable in room temperature storage for 30 days. Preparation of kecombrang flower extract with several good concentrations was used as eyeshadow preparations, stable eyeshadow preparations in storage at room temperature within 30 days, and the formulation of eyeshadow preparations using kecombrang flower extract as eyelid coloring did not cause irritation.

Antimicrobial edible coating application of Kecombrang flower concentrate to reduce microbial growth on gourami fish sausage

Kecombrang (Nicolaia speciosa) is a plant having bioactive compound which can be utilized as natural preservative for food products, by applying as edible coating to perishable food such as gourami sausage. For that, this study aims to know the level of Kecombrang flower concentrate addition to the microbiological variable of gourami sausage during storage time. The experimental design used in this study was Completely Randomized Design. The observed factors were the level of Kecombrang flower concentrate consisted of 4 levels (1, 2, 3, 4%). The observations were conducted for 8 days in 4°C storage time. The results showed that the application of edible coating with concentrate of Kecombrang flower give higher inhibitory effect on total microbial, total mold and yeast of gourami. The addition of 4% concentrate indicates a higher ability to inhibit microbial growth. The mean of total microbes, bacteria and mold, and yeasts with the addition of 4% concentrates were 5.13, 5.18, 4.29 log CFU/g, respectively. The largest zone of inhibition was obtained in 4% concentration in four types of bacteria namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus were 9.80; 9.07; 7.06; 1.33 mm, respectively.

Antibacterial activity of kecombrang flower extract (Nicolaia speciosa) microencapsulation with food additive materials formulation

Kecombrang flower (Nicolaia speciosa) contains bioactive components of alkaloids, flavonoids, polyphenols, steroids, saponins, and essential oils as potential antimicrobials. The use of antibacterials in the form of essential oils has constraints; therefore microencapsulation needs to be done to prevent damage to the bioactive components. Microencapsulation can prevent degradation due to radiation or oxygen, easy-mix with foodstuffs and also slow the occurrence of evaporation. This study aimed to determine the effect of types of kecombrang extract, the concentration of microcapsules in food additives (NaCl and sucrose), and concentration of flower extract in the microcapsules. This study used Randomized Block Design (RBD) with 18 treatment combinations and two replications. Factors studied were types of kecombrang flower extract of (semi polar and polar extract), Food Additive types (sucrose and NaCl), the concentration of microcapsules in food additive (0%; 15%; 30% w /v). The results showed that polar and non-polar extract microcapsules produced antibacterial activity of 7.178 mm and 7.145 respectively of Bacillus cereus bacteria, while Escherichia coli was 7.272 mm and 7.289 mm respectively. A 30 percent microcapsule concentration provides antibacterial activity with inhibiting zone of 7, 818 mm for B. cereus and 8,045 for E.coli. Food Additive of sucrose concentrations showed that microcapsules produced tend to be more effective in inhibiting the growth of E.coli and B. cereus bacteria than that of NaCl, with each inhibition zone of 7.499 mm and 7.357 mm

Effectiveness Long Time Immersion Sangkuriang Catfish Eggs in Flower Extract Kecombrang for Prevention Fungus Saprolegnia Sp

Fry availability is an important factor in the cultivation of Sangkuriang catfish. Continuity of fry availability is determined by the number of hatching eggs. The low of hatching rate mainly caused by the Saprolegnia sp. attack. One attempt to overcome the Saprolegnia sp. attack on fish eggs is by using Kecombrang flowers (Nicolia speciosa Horan). Anti-fungal compounds contained in Kecombrang flower was phenol, tannin, alkaloids, and flavonoids. The aim of this research is to find the immersion duration of Sangkuriang catfish eggs in the extract of Kecombrang flower most effectively to prevent the attack of Saprolegnia sp. and increase the egg hatching rate. The method in this study was Completely Randomized Design (RAL) experimental method with five treatments and three replications. The treatments was time of immerse the eggs of Sangkuriang catfish in Kecombrang flower extract at 60 ppm for 10, 15, 20, 25 minutes and without immersion as control. The investigate parameters in this study were Saprolegnia attack rate and hatching rate. Results of the experimental analyzed by F test, and if it was a significance difference then continue with Duncan Multiple Range Test at the 5% level. The results showed that the 20 minutes of immersion duration resulted in the lowest Saprolegnia attack rate about 13.50% and the highest egg hatching rate about 72.50%.

Antioxidant Activity From Water Extract Of Kecombrang Flower (Etlingera elatior) Leading To Jelly Candy Formulation

A research on antioxidant activity of kecombrang flower ( Etlingera Elatior) water extract leading tojelly candy formulation was conducted. This experiment aims to elucidate the potential usage ofkecombrang flower as a functional food ingredient. Antioxidant activity of the kecombrang flowerwater extract was determined using Diphenyl Picryl Hidrazyl ( DPPH) method. In order to elucidatethe responsible compound for antioxidant activity, GCMS analysis was undertaken. Water extract ofkecombrang flower have antioxidant activity ( IC50=61,6497 ppm) and based on GCMS analysis itcontained 1-dodekanol ( tR=11,60, area=11,73, similarity at 95 %), 3-metil-1-oxo-2-buten 1-(21,41,51-trihidroxyl phenil) ( tR=13,02, area=3,17, similarity at 57 %) and 1-tetradecene ( tR= 13,26,area=6,03, similarity at 98 %). Formulation of jelly candy using kecombrang flower was designedand based on organoleptic test, C formula ( pink, sample code 763) was the optimum jelly pepermintformula with average score of 3,52.