9 research outputs found
Pengaruh Perbedaan Lama Ekstraksi Ampas Kopi Kawa Daun (Coffea cannephora) Menggunakan Ultrasonik Bath Terhadap Komponen Bioaktif Ekstrak
No full textABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan lama ekstraksi ampas kopi kawa daun dan mengetahui lama ekstraksi terbaik pada ampas kopi kawa daun menggunakan ultrasonik bath terhadap komponen bioaktif ekstrak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan lama ekstraksi (10, 15, 20, 25 dan 30 menit) dan 3 kali ulangan. Data dianalis secara statistik dengan menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Pengamatan ekstrak ampas kopi daun yang dilakukan adalah analisis rendemen, sisa pelarut, total polifenol, aktivitas antioksidan dan kadar kafein. Hasil penelitian menunjukan bahwa perbedaan lama ekstraksi ampas kopi kawa daun menggunakan ultrasonik bath berpengaruh nyata terhadap rendemen, total polifenol, aktivitas antioksidan dan kadar kafein, namun tidak berpengaruh nyata terhadap sisa pelarut ekstrak ampas kopi kawa daun yang dihasilkan. Lama ekstraksi terbaik pada ampas kopi kawa daun menggunakan ultrasonik bath adalah perlakuan C (lama ekstraksi 20 menit) dengan rendemen (28,60%), total polifenol (247,361 mgGAE/g), aktivitas antioksidan (24,61%), kadar kafein (0,21%) dan sisa pelarut (0,00%).
Kata kunci - ampas kopi kawa daun, ultrasonik bath, bioaktif
KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC
No full textBanana is one of the most popular fruits that contains high nutrition. However, banana is perishable or easily rotten; therefore, further processing is necessary. One of the products produced from raw banana ingredient is Velva. However, Velva that was formed from banana has rather unatrractive color, thus it's important to add another ingredient such as blueberries. Blueberries add nutritional value to the Velva since they contain Vitamin C and anthocyanins which can act as antioxidants and add on red-purplish color. The problem arises in the Velva manufacturing is the formation of unstable texture; therefore, CMC as a stabilizer is needed. This study aims to determine the physical characteristics of the produced Velva using the proportions of bananas and blueberries and the CMC concentrations. This study used a completely randomized design with two factored factorial patterns. Factor I was the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II was the CMC concentrations (0.1, 0.3, and 0.5%). Each treatment was repeated three times. The data obtained were analyzed using SPSS ver. 26 with Duncan's advanced test level of 5%. The best treatment was obtained at the proportion of bananas:blueberries (40:60) and CMC concentrations of 0.5% with viscosity criteria of 162 mPas, melting time of 19.340 mins/10 g, overrun of 34.333% with color analysis of *L 27.472, a*43.207, b*0.817
Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification
No full textFish is a nutritious food that has been linked to human health, with bioactive peptides (BPs) playing an important role in this. Fish-derived BPs possess various functional properties, including antioxidant, antihypertensive, anti-diabetic, and antimicrobial activities. The mechanisms underlying these functional properties depend on the structural characteristics, such as amino acid composition, terminal amino acid type, hydrophobicity, molecular weight, and net charge of the BPs. To date, the production and identification of fish-derived BPs has been based primarily on conventional approaches. However, these methods are characterized by lengthy and time-consuming steps making BPs application expensive. To address these limitations, bioinformatics approaches based on biological data and computational modeling are emerging as a promising way to improve efficiency and reduce costs in the discovery and development of BPs. In recent years, several reports have demonstrated that bioinformatics approaches, either singular or in combination, can more rapidly and efficiently identify potential bioactivities, characteristics, and sequences of new fish-derived BPs. Quantitative structure-activity relationship and molecular docking studies provide basic structural information on the active site and reveal the mechanism underlying of BPs bioactivity. In light of the above discussion, this review discusses current research on the potential bioactivity of fish-derived BPs, structural characteristics, and methods of BPs production and identification, including both conventional and bioinformatics-driven approaches. This review highlights the role of bioinformatics in the identification of fish-derived BPs, using techniques such as database and proteolytic simulation, molecular docking and molecular dynamics. In addition, the review addresses existing challenges and outlines future perspectives for the use of fish-derived BPs and their bioinformatic analysis in advancing biomedical research
A Review of Parameters, Performance Models, And Applications of Biofiltration Technology In Reducing H2S Compounds In The Air
No full textHigh-quality air is essential for human survival. The present-day has a negative effect on air quality. Air contamination from the harmful compound H2S is an important problem. The primary source of H2S discharges is the oil and gas industry, where it is a by-product of resource harvesting and processing. Further sources of H2S discharges into the atmosphere include mining, waste management, and fossil fuel burning. H2S generates a malodorous scent resembling that of decayed eggs, which can prompt respiratory discomfort and irritation in humans and animals. At elevated concentrations, it may induce toxicity and even fatalities. Biofiltration is one of the latest remarkable technological advances for mitigating this issue. This method employs microorganisms to convert H2S into less harmful compounds. Biofiltration offers the major benefit of low operational expenditure and minimal environmental impact. This paper contributes to our comprehension of the microbial parameters, designs, models, applications and processes that affect biofilter efficiency. Diffusion-based biofiltration models show greater efficacy in design systems. Furthermore, advances in media, including the use of hollow cylindrical particles, have increased the efficiency of biofiltration. Sulfur-oxidizing microorganisms, such as Thiobacillus sp., play a pivotal role in decreasing H2S compounds. It is crucial to regularly monitor and regulate moisture levels, pH, temperature, and nutrient content to secure optimal and consistent biofiltration performance. The technology's effectiveness and stability heavily depend on precise control of these parameters. Biofiltration technology is hailed as a promising approach to manage H2S compounds, safeguard air quality, and preserve human health and the environment
POTENSI BIR PLETOK SEBAGAI MINUMAN FUNGSIONAL KOMERSIAL
No full textBir pletok merupakan minuman diwariskan secara turun-menurun oleh masyarakat Betawi. Bir pletok muncul pada saat masa penjajahan Belanda. Minuman ini terbuat dari campuran rempah seperti jahe, kayu manis, cengkeh, secang, kapulaga, merica, biji pala, cabe jawa, dan gula. Proses pembuatan bir pletok terdiri dari pemilihan bahan baku, pencucian, perebusan, penyaringan, dan pengemasan. Minuman ini berpotensi dikembangkan menjadi salah satu produk komersial unggulan. Inovasi peningkatan kualitas produk yang dapat dilakukan antara lain pengaturan rasa, komposisi rempah, tingkat kemanisan dan pengemasan. Selain itu, diversifikasi produk menjadi sediaan bubuk atau konsentrat juga diperlukan guna menjangkau pasar yang lebih luas. Bir pletok yang terbuat dari campuran rempah seperti jahe, kayu manis dan secang terbukti memiliki aktivitas antioksidan, antibakteri dan antiinflamasi. Oleh karena itu, minuman ini juga dapat menjadi kandidat menuman tradisional yang memiliki sifat fungsional bagi tubuh
Isolasi dan Identifikasi Bakteri Asam Laktat Pada cairan Fermentasi Buah Kopi Arabika
No full textFermentasi merupakan tahapan penting dalam pengolahan kopi Arabika yang melibatkan aktivitas berbagai mikroorganisme. Proses ini tidak hanya memengaruhi mutu biji kopi, tetapi juga menghasilkan cairan hasil samping yang berpotensi dimanfaatkan sebagai produk minuman probiotik agroindustri berbasis mikroba. Penelitian ini bertujuan untuk mengkarakterisasi dinamika populasi mikroba pada cairan hasil samping fermentasi kopi Arabika selama proses fermentasi. Pengambilan sampel cairan fermentasi dilakukan pada interval waktu fermentasi 5 hari, 10 hari, dan 15 hari. Analisis meliputi perhitungan total mikroba menggunakan metode Total Plate Count (TPC), isolasi bakteri asam laktat menggunakan media de Man, Rogosa and Sharpe Agar (MRSA), serta pengukuran Uji Pewarnaan Gram. Hasil penelitian menunjukkan adanya peningkatan secara signifikan populasi mikroba selama fermentasi, Pada fermentasi hari ke-5 jumlah populasi mikroba tercatat sebesar 3,09×108 CFU/mL, meningkat menjadi 9,2×108 CFU/mL pada hari ke-10, dan mencapai puncaknya sebesar 3,09×1010 CFU/mL pada hari ke-15. Hasil pengamatan mikroskopis melalui pewarnaan Gram menunjukkan isolat Gram positif berbentuk batang (basil) pada seluruh tahap fermentasi. Isolat dari hari ke-5 memperlihatkan kepadatan sel yang rendah, meningkat menjadi lebih kompak pada hari ke-10, dan mencapai kepadatan tertinggi pada hari ke-15. Morfologi isolat yang konsisten dengan genus Lactobacillus menunjukkan bahwa waktu fermentasi merupakan faktor penting dalam menentukan dinamika pertumbuhan populasi mikroba. Dinamika ini mengindikasikan peran penting mikroorganisme dalam proses fermentasi kopi serta potensi cairan hasil samping sebagai sumber mikroba fungsional. Penelitian ini diharapkan dapat menjadi dasar pemanfaatan cairan hasil samping fermentasi kopi Arabika dalam pengembangan produk agroindustri dan bioteknologi
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review
No full textRusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements
Analisis Kualitas Hubungan Seksual Kelompok Lansia Yang Melakukan Senam Ergonomik di Posyandu Jambu 30 Desa Pancakarya Kecamatan Ajung Kabupaten Jember
No full textMenua merupakan suatu kondisi dimana organ tubuh pada manusia mengalami penurunan fungsinya, khususnya pada organ reproduksi. Penurunan fungsi organ reproduksi pada lansia dapat mengakibatkan kualitas hubungan seksual pada lansia terganggu, namun kondisi ini tidak sepenuhnya membuat lansia kehilangan hasrat seksualnya. Salah satu terapi non-farmakologi untuk memperbaiki kualitas hubungan seksual lansia ialah dengan senam ergonomis. Senam ergonomik akan meningkatkan dan melancarkan sirkulasi darah sehingga suplai darah ke organ intim lancar. Penis mudah ereksi, sedangkan labia minora dan klitoris akan lebih sensitif terhadap rangsang seksual. Tujuan dari penelitian ini ialah mengidentifikasi pengaruh senam ergonomis terhadap kualitas hubungan seksual pada lansia di Posyandu Pancakarya Ajung Kabupaten Jember. Desain penelitian yang digunakan ialah Pretest-Postest One Group Design. Jumlah populasi 37 responden dan sampel pada penelitian ini yaitu 25 responden dengan menggunakan teknik purposife sampling. Hasil uji statistik menggunakan Wilcoxon Sign Rank Test dengan α=0,05 didapatkan nilai p value 0,000, sehingga dapat disimpulkan bahwa ada pengaruh senam ergonomis terhadap kualitas hubungan seksksual pada lansia Di Posyandu Jambu 30 Desa Pancakarya Kecamatan Ajung Kabupaten Jember. Penelitian ini direkomendasikan kepada perawat di posyandu lansia untuk dapat menerapkan senam ergonomis agar kualitas hubungan seksual pada lansia tetap meningkat meskipun diusia lanjut. Kata Kunci: Senam ergonomik, senam lansia, kualitas hubungan seksual, lansi
KAJIAN PENAMBAHAN CRUDE BROMELIN DAN LAMA PERENDAMAN PADA PEMBUATAN NUGGET DAGING AYAM PETELUR AFKIR
No full textPenelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentarasi enzim bromelin kasar dan lama perendaman terhadap kualitas daging ayam petelur afkir dan menentukan perlakuan terbaik antara penambahan konsentrasi enzim bromelin dan lama perendaman sehingga nugget yang dihasilkan dapat disukai oleh konsumen. Rancangan percobaan yang digunakan adalah Rancang Acak Lengkap (RAL) faktorial 2 faktor yaitu konsentrasi bromelin (0.5%, 1%, 1.5%) dan lama perendaman (15, 30, 45 menit) dengan 3 kali ulangan. Data dianalisis menggunakan ANOVA dan jika terdapat perbedaan nyata maka dilanjutkan dengan uji DNMRT. Pengamatan yang dilakukan untuk daging ayam petelur setelah direndam dalam crude bromelin adalah kadar air, kadar lemak, kadar protein, keempukan/tekstur, Water Holding Capacity (WHC). Kemudian pengamatan produk nugget berbahan ayam petelur afkir adalah keempukan/tekstur, rendemen, dan uji organoleptik. Produk nugget yang terbaik diperoleh berdasarkan kesukaan panelis melalui uji sensori yaitu perlakuan crude bromelin 1% dan lama perendaman 30 menit dengan nilai rangking sensori tertinggi yaitu tekstur 118, rasa 117, aroma 121, dan warna 119, tekstur produk nugget terukur 0.270 mm/g.dt, dan rendemen 84.49%. Produk nugget terbaik didukung oleh hasil pengujian awal daging yang telah direndam crude bromelin yaitu kadar air 72.36%, kadar lemak 1.39%, kadar protein 0.58%, keempukan 2.533 mm/g.dt, water holding capacity (WHC) 22.186. DOI : https://doi.org/10.33005/jtp.v15i2.294
