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Fraksinasi dan Identifikasi Senyawa Volatil Asap Cair Cangkang Sawit
No full textPalm kernel shell is one residue material of oil palm process industry. Total palm kernel shell were sufficient and could be processed into liquid smoke. The liquid smoke has been found to contain compounds functioning as smoky product improvement. This research was to identify volatile compound components existing in the liquid smoke of pabn kernel shell. This research started from liquid smoke production by pirolisa at 400 °C for 90 minutes and fractionation of temperature variation <100°C(F1), 101-125°C(F2), 126-150°C(F3), 151-175°C(F4), and 176-200°C(F5). The results of fractionation were analysed for the following chemical compositions: phenol, carbonyl, acid, and pH. The volatile compound components of liquid smoke was identified using GC-MS. The result of research indicated that F2 had highest content was 82.26%. The content of phenol, carbonyl, and acid of liquid smoke were 3.86%, 12.48%, and 12.41% respectively. The results of fractionation of phenol content low in F1 increased to F5 of 0.73%. The content of carbonyl was lower and the lowest in F5 was 3.61%. The content of acid was higher and the highest in F5 was 63.81% along with pH of liquid smoke (F0) of 3.29 and more acidy in F5 of 2.69. The result of GC-MS indicated that the liquid smoke consisted of at least 14 high components. Some of them were phenol, 2-methoxy 4-methyl phenol, 2-furan carboxaldehyde, 1,2-benzenediol, 2-methyl phenol, 4-ethyl 2-methoxy phenol, 1,2,3-trimethoxy phenol, 3-methoxy 1,2-benzenediol, 3-methyl 1,2-cyclopentanedione, 1,2,3-trimethoxy 5-methyl benzene, dan 2,3-penthanedion
Potensi Daun Kemangi (Ocimum basilicum Linn) sebagai Penangkal Radikal Bebas DPPH (2,2-Diphenyl-l-pycrylhidrazil radical)
No full textThe commercial development of plants as sources of natural antioxidant to enhance health and food preservation is of current interest. It is related to phenolic compounds containing in foods and beverages to prevent many diseases. The natural antioxidant is more safety than the synthetic antioxidant such as TBHQ (tether butylated hydroxyquinone), BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole). Basil (Ocimum basilicum Linn) contains a wide range of essential oils and is rich in phenolic compounds. These can be extracted by two methods i.e. soxhlet and hydrodistilation. The ethanolic extracts are resulted by soxhlet and essential oils are extracted by hydrodistilation. The oils are analyzed by gas chromatography to know the phenolic compound contents. The spectra are identified by standard compounds i.e. eugenol and linalool. These compounds are used because these are the dominant phenolic compounds in basil. The result showed that linalool spectrum is found in peak number 7 with 6,5 time retention. Total phenolics analysis showed that the highest concentration of them in the ethanolic extracts is 0,25 mg/g sample and in the essential oil is 5,20 mg/g essential oil. The DPPH (2,2-Dipheny1-1-pycrylhidrazil radical) free radical scavenging activity of the ethanolic extracts and the essential oil is tested and compared with I3-carotene and TBHQ. The result showed that the DPPH free radical scavenging activity of these antioxidant is in the order of [1-carotene > essential oil > ethanolic extracts > TBHQ respectivel
Prediksi Debit Aliran Musiman Berdasarkan Pendekatan Hidrologi Stokastik
No full textObjective of the research is to predict seasonal river flow discharge from the several years previous data. Stochastic statistical theory of Markov's lag-1 was used to analyze the data. Modification has been needed for changing the number of total seasonal river flow from 2 to 24 in one year serial observation. The total 24 rivers flow observations based on a half-month time interval observation per year. Those interval based on the assumption irrigation interval has been practicing at the tertiary level. River flow discharge data from 1993 to 2003 of Cikunten and Cimulu river in Tasikmalaya (West Java) were used during the research. The model prediction shows that there is similarity between real flow and synthetic flow of the river from time to time observation. Therefore, application of modified Markov's lag-1 is valid for stochastic hydrological analysis in term of maintainin
Identifikasi Komponen Volatil Asap Cair Daun Tembakau (Nicotiana tabacum L.) Rajangan
No full textTobacco smoke contains both a particulat and gaseous phase. Many compounds associated with tobacco smoke are known to cause certain health risks i.e; nicotine, nitrosamine, PAH compound etc. An alternative methode to minimize health risks is to produce liquid smoke. In this study, liquid smoke is produced by pirolysis of tobacco leaf containing 7.08% cellulose, 21.955% hemicellulosa , 9.115 % lignin and nikotin 3.05%. The pirolysis was carried out in a reactor at 400"C during 2.5 hours followed by condensation through in cold water condenser. The average yield of liquid smoke was 30.74%, tar 9.64% , char 44.1% and uncondensed gaseous phase 15.52%. These liquid smoke contained various compound such as 6.7% carbonyls, 0.74 % fenolic, 0.917% nicotine and 2.70% tar. Liquid smoke was extracted exhaustively using dichioromethane as solvent. Qualitative analysis of the extract was performed by means of Gas Chromatography and Mass Spectroscopy (GC-MS). Result of GC-MS showed that liquid smokes comprise least 25 macrocomponents. From GC/MS spectra were identified as methyl pyrazine, acethylene, dimethylpyrazine, 2, 4-hexadienal, phenol, dimethyl-ethyl pyrazine, trimethyl-ethylpyrazine, ethyldimethylpyrazine, diethyl-methylpyrazine, cyclobutane, butanamide, nicotine. myosmine, nornikotin dan 3- methylene-nonane
Lactic Acid Bacteria in Fermented Foods of Indonesian Origin
No full textIn this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish; fermented raw cassava (gatot & growol); tape (cassava & glutinous rice); microbial starter cultures (ragi); and fermented soybean (tempe & moromi). Among these strains, 109 belong to genus Lactobacillus, which dominated by homofermentative Lactobacillus plantarum pentosus, 25 strains belong to Pediococcus (mostly P. pentosaceus acidilactici), 45 strains Streptococcus which mostly identified as Streptococcus thermophilus, 7 strains belong to Enterococcus, which further identified as E. faecium and 8 strains Leuconostos (Weisella) as Weisella paramesenteroides. Lactobacilli have been found in all fermented foods, pediococci in 11 kind of fermented foods both plant material and fish origin, while streptococci mostly found in fermented fish, as well as enterococci and Leuconostoc. Nine strains belong to Lactobacillus plantarum - pentosus complex from different fermented food samples have been determined their DNA-DNA homology to L. plantarum NRIC 1067 and L. pentosus NRIC 1069. Result of their homology to these strains shown that all these nine strains are identified as L. plantarum. Lactic acid bacteria from Indonesian fermented foods are dominated by Lactobacillus plantarum, followed by Pediococcus pentosaceus, and Streptococcus thermophilus
Pengaruh Cara Ekstraksi dari Daun Janggelan (Mesona palustris BL.) dengan Perebusan dan Pengempaan terhadap Sifat Gel
No full textA study on the effect of extraction methods on fanggelan leaf by boiling and pressing has been conducted. langgelan leaf was extracted for gel forming component by: boiling, pressing and combination of boiling and pressing. A 100 ml filtrate obtained front each extraction method was Mixed with 3 g suspension of tapioca and boiled with constant agitation. The mixture was then allowed to cool to room temperature and form a cincau gel. The gel was characterized for breaking strength and syneresis in addition to the yield that was determined for each extraction method. The extraction method with the highest yield was continued to optimize using respond surface methodology (RSM) for the best condition. The results indicated that the yield of extraction methods were 6,06% for pressing; 15,29% for boiling; 18,96% for boiling and pressing; and 22,13 % for pressing and boiling. The best condition for pressing and boiling extraction method was 275,4 kg/crn2 (pressure) for 3,2 minutes (time) which resulted gel 33,98 N (breaking strength)
Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia
Get PDFIndonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of liquid or powder. This research was aimed to study the effect of the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to indicate the level of antioxidants. Measurement of antioxidant activity was conducted by analyzing malonaldehyde from linoleic acid and capturing capacity of DPPH radical. The results showed that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing capacity of curcuma beverage greater than other beverages, but the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level of total phenolic content in beverages and increase free radical trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit asam, beras kencur, dan minuman temulawak biasanya dibuat dengan tambahan berbagai rempah. Minuman tersebut dapat disajikan dalam bentuk cair maupun serbuk. Penelitian ini bertujuan untuk mengetahui pengaruh jenis minuman, penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji penghambatan malonaldehid dan kapasitas penangkapan radikal DPPH. Hasil penelitian menunjukkan bahwa minuman tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal bebas oleh minuman temulawak lebih besar dibandingkan minuman yang lain tetapi kemampuan penghambatan malonaldehid (MDA) oleh minumaan tradisional tidak berbeda. Total fenolik minuman temulawak cenderung lebih besar dibandingkan minuman tradisional yang lain. Penambahan rempah-rempah dapat meningkatkan kadar total fenolik minuman dan meningkatkan kapasitas penangkapan radikal bebas. Pembuatan minuman serbuk pada penelitian ini dapat menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan
Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)
Get PDFThis experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat’s milk with 3 % of kefir grain (w/v) and Lactobacillus acidophilus FNCC 0051 (0, 1 and 3 % (v/v)) and plantain peel flour (0, 1 and 2 % (w/v)). All treatments were incubated at room temperature (± 28.5 °C) for 10 hours, until the pH dropped to 4.2-4.6.The quality of Kefir was evaluated by microbiological analysis (total of lactic acid bacteria, probiotics viability, total yeast) and chemical analysis (pH, lactose content, alcohol content, fat content and dietary fiber). The data of total lactic acid bacteria, probiotics viability, total yeast, pH, lactose content, alcohol content, fat content were evaluated by analysis of variance and followed by Duncan’s New Multiple Range Test (DMRT). Data of dietary fiber was evaluated by descriptive analysis. The research result showed that the addition of Lactobacillus acidophilus FNCC 0051 had a significant effect (p ≤ 0.05) on decreasing pH, alcohol content and increasing total lactic acid bacteria and probiotic viability. Plantain peel flour had significantl effect (p ≤ 0.05) on increasing alcohol content and total lactic acid bacteria. Kefir had 9.51 log cfu mL-1 of lactic acid bacteria total; 8.65 log cfu mL-1 of probiotic viability; 6.13 log cfu mL-1 of total yeast; 4.85 of pH; 3.14 % of lactose content; 0.096 % of alcohol content; 5.33 % of fat content; and 10.49 % of dietary fiber. This research concluded that kefir quality for all treatments kefir were complied with Codex Standard 234-2003 while the best treatment was the kefir with the addition of 3 % Lactobacillus acidophilus FNCC 0051 and 1 % flour banana peel. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit pisang dan Lactobacillus acidophilus FNCC 0051 terhadap kualitas mikrobiologis dan kimiawi kefir susu kambing. Kefir dibuat dari susu kambing dengan kefir grain 3 % (w/v) dan Lactobacillus acidophilus FNCC 0051 (0, 1 dan 3 % (v/v)) serta tepung kulit pisang (0, 1 dan 2 % (w/v)). Semua perlakuan diinkubasi pada suhu ruang (± 28,5 °C) selama 10 jam, hingga pH turun menjadi 4,2 sampai 4,6. Uji kualitas kefir yang diamati yaitu mikrobiologis (total bakteri asam laktat, viabilitas probiotik, total khamir) dan kimiawi (pH, kadar laktosa, kadar alkohol, kadar lemak, serat pangan). Data hasil uji total bakteri asam laktat, viabilitas probiotik, total khamir, pH, kadar laktosa, kadar alkohol, kadar lemak dianalisis dengan analisis sidik ragam pola faktorial 3x3, dan dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Data hasil serat pangan dianalisis dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus FNCC 0051 berpengaruh (p ≤ 0,05) terhadap penurunan pH, kadar alkohol dan peningkatan bakteri asam laktat serta viabilitas probiotik. Tepung kulit pisang berpengaruh (p ≤ 0,05) terhadap peningkatan kadar alkohol dan bakteri asam laktat. Kefir memiliki rerata total bakteri asam laktat yakni 9,51 log cfu mL-1, viabilitas probiotik 8,65 log cfu mL-1, total khamir 6,13 log cfu mL-1, pH 4,85, laktosa 3,14 %, kadar alkohol 0,096 %, kadar lemak 5,33 %, dan total serat pangan 10,49 %. Hasil penelitian dapat disimpulkan bahwa kualitas kefir semua perlakuan memenuhi standar komposisi kefir menurut standar Codex 234-2003 dan kefir yang terbaik dengan penambahan Lactobacillus acidophilus FNCC 0051 3 % dan tepung kulit pisang 1 %
Profil Antioksidan Darah Tikus Diabetes dengan Asupan Beras Merah yang Diperkaya Kappa-Karagenan dan Ekstrak Antosianin
Get PDFThis study aimed to analyze the effect of red rice enriched-kappa-carrageenan and anthocyanin extracts on blood antioxidant profile in diabetic rats. Variables analyzed in this research were blood glucose, malondialdehyde (MDA) level, and plasma antioxidant by Ferric Reducing Ability of Plasma (FRAP) method. This study was conducted in vivo on male Wistar rats aged 2.5 months using completely randomized design. Rats divided into 6 groups based on types of feed, standard feed (normal and DM), red rice (BM), red rice enriched kappa-carrageenan (BMK), red rice enriched extracts of anthocyanin (BMA) and red rice enriched with kappa-carrageenan and extract anthocyanin (BMKA). Experiments were carried out for 6 weeks. Rats feed with red rice showed decreased in blood glucose levels from 234.26 to 84.78 mg/dL (p = 0.000), MDA diabetic group compared to BMKA 2.175 and 0.530 μmol/L (p = 0.000) respectively, and the rate of FRAP in DM and BMKA 69 and 216 nmol/mL (p = 0.000) respectively. This study showed that red rice enriched with kappa-carrageenan and anthocyanin extract was able to decrease blood glucose levels and increase plasma antioxidant of diabetic rats which characterized by decreased MDA value and increased FRAP value. ABSTRAKPenelitian ini bertujuan mengkaji pengaruh pemberian beras merah yang diperkaya kappa-karagenan dan ekstrak antosianin terhadap profil antioksidan darah pada tikus Diabetes Melitus (DM). Indikator penelitian adalah penurunan glukosa darah dan angka Malondialdehid (MDA) serta peningkatan antioksidan plasma dengan metode Ferric Reducing Ability of Plasma (FRAP). Penelitian ini dilakukan secara in vivo pada hewan coba tikus Wistar usia 2,5 bulan dengan desain penelitian rancangan acak lengkap (RAL). Tikus dibagi 6 kelompok pakan, yaitu standar negatif dan positif (normal dan DM), beras merah (BM), beras merah ditambah kappa-karagenan (BMK), beras merah ditambah ekstrak antosianin (BMA), dan beras merah ditambah kappa-karagenan dan ekstrak antosianin (BMKA). Percobaan dilakukan selama 6 minggu. Hasil penelitian menunjukkan bahwa kelompok BMKA setelah intervensi terjadi penurunan kadar glukosa darah dari 234,26 menjadi 84,78 mg/dL (p = 0,000), MDA kelompok DM dibandingkan BMKA masingmasing 2,175 dan 0,530 μmol/L (p = 0,000) serta FRAP pada kelompok DM dan BMKA masing-masing 69 dan 216 nmol/mL (p = 0,000). Kesimpulannya adalah beras merah dengan pengkayaan kappa-karagenan dan ekstrak antosianin mampu menurunkan kadar glukosa darah dan meningkatkan antioksidan plasma tikus diabetes yang ditandai dengan penurunan nilai MDA dan peningkatan nilai FRAP
