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Daya Inhibisi Berbagai Ekstrak Tanaman Suku Leguminosae Terhadap Kerja Enzim Tripsin
No full textTelah dilakukan pengujian inhibitor protease terhadap ekstrak dari sembilan tanaman Leguminosae. Dari ekstrak yang diteliti ekstrak daun dan kulit yang memberi keaktipan menghambat lebih dari 50% adalah ekstrak dari tanaman Caesalpinia pulcherima, Caliandra chaetocepala, Deonix regia dan Leucaena glauca serta ekstrak daun Sesbania grandiflora
Crab As A Coconut Oil Separating Agent
No full textThe role of sterilized and nonsterilized crab extract on the separation of coconut oil was examined using grated coconut meat as substrate. Sterilized crab extract was prepared by suspension and centrifugation of crushed crab and then filtrated using Millipore Utter. Sterilized crab extract has proteolytic activity but not lipolytic one. It was found that the sterilized crab extract supported the growth of proteolytic microbes, isolated from fermentation process of coconut oil. Both sterilized and nonsterilized crab extract gave no significant difference in the quantity of coconut oil obtained. However, coconut oil from the sterilized crab extract has better quality. The peroxide value of coconut oil from unsterilized crab extract was higher than that of standard quality of coconut oil according to SII and AOCS. The possible roles of crab inoculum in fermentation process of coconut oil are discussed
Perancangan Cangkul Ergonomis Untuk Meningkatkan Kapasitas Kerja Petani dalam Mengolah Tanah Sawah
No full textGenerally, cultivation of rice field in Daerah Istimewa Yogyakarta has been done with hoe. This tool is produced by the small scale industries. Powerlessness of their products lies on many kind of shape and size, because the shape and size of the hoe are decided according to local rice field condition·andbased on the body space of the hoe maker. Variation of shape and size causes man machine system between the farmers and the tools not to be integrated. So, the output of the system will not be optimal. To optimize the output of the system integration between the farmers and the tools is necessary. Design of the ergonomical hoe is to integrate man machine system with anthropometric approach. From an evaluation of 10 kinds of the local hoe and the ergonomical hoe. can be depicted that energy to cultivate rice field is 3.69 kcal/minute and 5.82 kcal/minute for the ergonomical hoe and the local hoe No: 2, respectively. The local hoe No: 2 is classified as bad hoe among 10 kinds of the local hoe. The farmers can cultivate rice field about 54.8 meter square/hour and 44 meter square/hour. if the farmers used the ergonomical hoe and the local hoe No. 2 respectively.This result shows that work productivjty can be increased about 99% by the ergonomical hoe, compared that by the local hoe No: 2. In addition. the body position of the farmers will be natural and working load on the lumbar spinewill be decreased if the ergonomical hoe is used. This condition performs a good·working condition, safety and healthy to the farmers
Studi Karakteristik Hujan Tunggal di Kawasan Iklim Muson Tropik, Studi Kasus Sifat Hujan di Yogyakarta
No full textA study on the characteristics of rainfall in tropical monsoon climate region was emphasized to analyze a single rainfall with frequency distribution modeling approach. The study was conducted at Yogyakarta. The results indicate that the 80% occurrence of rain fall in normal and upper normal conditions was less than 12 mm depth. The fit of the exponential and gamma distributions to the rainfall depth data were accepted. The starting hour or of rainfall was found after midday. especially for the amount rainfall more than 12 mm. The rainfall duration 12 - 16 mm depth occurred mainly les
Peran Asam Fitat Sebagai Antioksidan
No full textIn the past half-century we have been led to believe that phytic acid reduced the bioavailability of dietary minerals. Not surprisingly, therefore, phytic acid is considered as an anti-nutrient. Consequently, tremendous efforts have been devoted to reduce or eliminate its presence in foods. Results of various studies on phytate, however, also suggest that it may also have antioxidative properties. The unique structure of phytic acid suggests tremendous chelation potential for iron. Phytic acid is one of rare chelators which maintains the solubility of chelated iron and at the same time it makes the iron totally unreactive. Due to its ability to uniquely chelate iron it suppresses iron-catalyzed oxidative reactions and may serve as a potent antioxidant function. This antioxidative effect was found to be useful for protection against damage in biomaterials
Hasil Perikanan : Manfaat dan Keamanannya Serta Implikasinya Pada Kesehatan ; Tinjauan dari Sisi Teknologi Pengolahan dan Lingkungan
No full textThe benefits of fish and fish products are their high nutrition value, rich of minerals, vitamine A and D, and as a sources of n-3 polyunsaturated fatty acids. Consuming of fish products may ameliarate desorders involving thrombosis, blood pressure, arthritis, asthma, artherosclerosis, tumor growth, etc. However, uncontrolled handling and processing may result in negative impacts to health. Polycyclic aromatic hydrocarbon and aromatic hydrocarbon amine generally found in smoked fish are carcinogenic. Oxidation of lipid compounds may be enhanced during processing and storage and produce unhealthy substances. Some bacteris produce histamine from free histidine whereas growth of fungi produce mycotoxins could be found in dried fish products. Heavy metal and pestiside contained in fish are due to environmental contamination. Fish may also be contaminated by toxic algae and parasites such as tapeworms, flukes, and roundworms
Penentuan Koefisien Perpindahan Panas Permukaan Bola Berdasarkan Pendekatan Analitik Perpindahan Panas Tak Tunak
No full textThe standard method to determine the coefficient of surface heat transfer on spheres is based on the lumped capacitance method using spherical particles with Biot number less than 0,1. However, most agricultural products with spherical shapes have Blot number greater than 0,1. Several analytical approaches are available to determine the temperature distribution within the spheres with higher Biot number. Accordingly, the objectives of this research were to determine the coefficient of surface heat transfer based on analytical approaches and to compare the values to that determined by the standard method. Samples were spheres made from wood for analytical approach and made from copper for lumped capacitance method. The results indicate that the values of the coefficient of surface heat transfer determined by both methods were significantly similar. The conductivity, and the coefficient of surface heat transfer of spherical wood simultaneously can be determined using the analytical approaches for transient heat transfer on spheres
Makanan Fungsional, Konsep dan Peraturannya
No full textPerlu adanya persepsi yang sama tentang apa yang dimaksud dengan makanan fungsional yang dipopulerkan Jepang sebagai FOSHU yang berupa makanan biasa bukan pit ataupun kapsul, dan merupakan makanan yang dirancang sedemikian rupa sehingga fungsi fisologis dapat lebih dioptimalkan terutama untuk mencegah secara dint terjadinya penyakit tertentu. Peraturan perlu segera dipersiapkan baik yang berlaku secara nasional ataupun internasional. Indonesia telah mempunyai Undang-undang Pangan tetapi belum ada peraturan yang mengatur tentang makanan fungsional. Makanan fungsional nampaknya mempunyai prospek yang cukup balk untuk dikembangkan di Indonesia yang dapat digali dart berbagai sumber bahan makanan yang seiama ini dipercaya masyarakat dapat menjaga kesehata
Pola Respirasi dan Senyawa Flavor Selama Tahap Pemasakan Buah Salak Pondoh
No full textStudies on respiration pattern and flavor compound changes 'during maturation stage in the development of snake fruit (Salacca edulrs Reinw cultivar Pondoh) were carried out at picking times of 4.5, 5.0, 5.5, 6.0 and 6.5 months after pollination. At each time, samples were drawn for determinations of edible portion, moisture; respiration rate, ester and carbonyl compounds as well as their flavor profiles by gas liquid chromatography. Result showed that the development of maturation degree gives rise to an increase in the relative percentage of edible portions. The snake fruit displayed a non-climacteric pattern of respiration. During maturation stage from 4.5 until 6:5 months after pollination, the fruits exhibited a decrease in ester and an increase in carbonyl compounds. However, fruits picked at 6.5 months after pollination revealed an additional in respiration rate as well as ester content and a diminishing in carbonyl compounds. These may be due to stress condition caused by initial break down of edible tissues. Flavor profile chromatograms which were obtained from head space analyses, showed that changes in volatile compounds in term of type and their relative percentages occur during maturation