17 research outputs found
PEMANFAATAN PASTA BUAH MERAH (Pandanus conoideus L) SEBAGAI BAHAN SUBSTITUSI TEPUNG KETAN DALAM PEMBUATAN DODOL
Get PDFThe objectives of the research are to obtain the best “dodol†formulation of by using red fruit pasta as substitution ingredient of waxy rice flour, and to know its physicochemical electrophoresis properties and panelist preferences. The ratios between red fruit paste and waxy rice flour used in “dodol†preparation were 1,75:1; 1: 1; 1:1,75 and 1:2,5 (w/w). The result indicated that the best ratio of formulation of “dodol†was 1,75:1. The preferences test showed that the panelist like and texture of the formulation slightly color and odor. The increase of the use red fruit paste will produce delicious good odor non-sticky “dodolâ€, also increase panelist preferences. The best formulation of “dodol†have firmness value of 512,15 gf, elasticity 0,33 %, stichness 275,38 gf, water activity 0,87, water content 34,24 % and total solid 65,76 %.Keywords: “dodolâ€, psychochemical electrophoresis, red fruit past
AKTIVITAS ANTI BAKTERI EKSTRAK ETIL ASETAT KULIT KAYU AKWAY (Drimys piperita Hook. f.) DALAM KALDU DAGING SAPI SELAMA PENYIMPANAN
Get PDFAkway (Drimys piperita Hook.f.) is the woody, evergreen and aromatic plant that has been used for medical purpose to heal malaria and enhance vitality by Sougb tribe in Sururey village, District of Manokwari. The Previous study indicated that ethylacetate extract of D. piperita had stronger antibacterial activities than ethanol and hexane extracts. The objectives of this research were to determine antibacterial activities of akway bark extracton some concentrations, minimum inhibitory concentration (MIC) and effect of MIC on bacterial growth in beef broth during storage. Antibacterial activity assay was done using agar diffusion and broth dilution method. The results indicated that antibacterial capacity of extract increased with the concentration. MICs of extract to tested bacteria varied from 0.25% to 0.55%. Extract concentration of 0.5 MIC (0.25%) inhibited bacterial growth in beef broth up to 20 days during room temperature storage while in refrigerator no growth identified up to 48 days. On the other hand, untreated beef broth stored in room temperature showed bacterial growth of 4.56 log cfu/mL in 12 hours whereas in refrigerator bacterial growth identified was 2.17 cfu/mL for 24 days storage. Keywords : antibacterial, Drimys piperita, extract
Aktivitas Antibakteri Minyak Atsiri Kulit Kayu Akway (Drimys piperita Hook. f.) pada Beberapa Tingkat Konsentrasi, Keasaman (pH) dan Kandungan Garam
Get PDFPenelitian ini bertujuan untuk mengetahui aktivitas antibakteri minyak atsiri kulit kayu akway pada beberapa tingkat konsentrasi, keasaman (pH) dan kandungan sodium klorida. Minyak atsiri disuling dengan menggunakan metode distilasi air. Pengujian aktivitas antibakteri minyak atsiri pada beberapa tingkat konsentrasi, pH dan kandungan sodium klorida dilakukan dengan menggunakan metode difusi sumur. Hasil penelitian menunjukkan bahwa aktivitas antibakteri minyak atsiri kulit kayu akway cenderung meningkat dengan meningkatnya konsentrasi. Konsentrasi penghambatan minimum terhadap Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa dan Staphylococcus aureus adalah 0,28–0,56%. Tingkat keasaman dan kandungan sodium klorida tidak berpengaruh nyata terhadap aktivitas antibakteri minyak atsiri kulit kayu akway. Kesimpulannya, minyak atsiri kulit kayu akway berpotensi sebagai sumber antibakteri alami untuk menghambat pertumbuhan bakteri yang tahan terhadap antibiotik.Antibacterial Activity of Essential Oil of Akway (Drimys piperita Hook f.) Barks on Some Levels of Concentration, Acidity (pH) and Salt ContentsAbstractAkway (Drimys piperita Hook. f) was an aromatic plant of winteraceae. Leaves and barks of this plant contain essential oil. Previous studies indicated that essential oil from some aromatic plants had strong antibacterial activities. The aims of the study were to know antibacterial activities of essential oil isolated from akway bark on some levels of concentration, acidity (pH) and sodium chloride content. The essential oil was distilled by using water distillation method. The antibacterial activity was assayed on several levels of concentration, pH and sodium chloride concentrations that were performed using method of agar well diffusion. The results showed that the antibacterial activity of akway barks essential oil tended to increase with increasing of concentrations. The minimum inhibition concentrations against Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa, and Staphylococcus aureus were 0,28–0,56%. The pH and sodium chloride contents had not significantly influenced to the antibacterial activities of akway barks essential oil. As conclusion, the essential oil of akway barks had potential as source of antibacterial on inhibiting growth of antibiotic resistance bacteria.
AKTIVITAS ANTIBAKTERI EKSTRAK KULIT KAYU AKWAY (Drimys piperita Hook f.) TERHADAP BAKTERI PATOGEN (Antibacterial Activities of Akway (Drimys piperita Hook f.) Bark Extracts on Pathogenic Bacteria)
No full textAkway ( Hook f.) is a woody, evergreen and aromatic plan that was a member of Winteraceae. This plant is used by Sougb tribe living in Sururey village, District of Manokwari, West Papua to heal malaria and to enhance the vitality of body. The objectives of the research were to determine antibacterial activities of extract of akway bark on some concentrations, heating time on 100 C, level of acidity (pH) and salt content. The extraction process of akway bark was done by using maceration method at room temperature for 72 hours. The extraction was done by using three kinds of solvent, those are ethanol, ethylacetate and hexane. Antibacterial capacity assay was done by using agar diffusion method on four species of bacteria those are ATCC25922 o ATCC10876 ATCC27853 and ATCC25923. The results indicated Whereas heating time on 100 antibacterial capacity of akway bark extracts.
Keywords: Akway, extract, antibacterial, heating, pH and salt content
ABSTRAK
Akway ( Hook f) adalah tumbuhan berkayu, berdaun hijau yang aromatik dan tergolong dalam famili Winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Manokwari Papua
Barat untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan kapasitas antibakteri ekstrak kulit kayu akway pada beberapa tingkat konsentrasi, waktu pemanasan ekstrak pada 100 C, tingkat keasaman (pH) dan kandungan garam. Proses ekstraksi kulit kayu akway dilakukan dengan menggunakan metode maserasi pada suhu ruang selama 72 jam. Ekstraksi dilakukan dengan menggunakan pelarut etanol, etilasetat
dan heksan. Pengujian kapasitas antibakteri ekstrak dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri, yaitu ATCC25922 ATCC10876 ATCC27853 dan ATCC25923 Hasil menunjukkan bahwa konsentrasi dan tingkat keasaman mempengaruhi kapasitas antibakteri ekstrak etilasetat kulit kayu akway. Pemanasan pada suhu 100 C selama 25 menit dan kandungan garam sampai 5% tidak mempengaruhi kapasitas antimikroba ekstrak kulit kayu akway.
Kata kunci: Akway, ekstrak, antibakteri, pemanasan, pH dan kandungan gara
PRODUKSI ASAP CAIR BERBAHAN DASAR KULIT SAGU (Metroxylon) SEBAGAI BAHAN PENGAWET ALAMI MENGGUNAKAN TEKNOLOGI PIROLISIS
No full textPenelitian ini bertujuan untuk mengetahui komposisi dan sifat fisik asap cair berbahan dasar kulit sagu (Metroxylon) melalui proses pirolisis. Metode yang digunakan pada penelitian ini adalah metode eksperimental dimana kulit batang sagu yang telah dikeringkan dipirolisis pada suhu 4500C dan dilanjutkan dengan proses redestilasi untuk menghasilkan asap cair redestilat yang aman bagi produk pangan. Kulit batang sagu yang digunakan memiliki kadar air sebesar 10,4 % dengan kadar selulosa, hemiselulosa dan lignin berturut-turut sebesar 47,8 %, 15,5 %, dan 22,8 %. Pada proses pembuatan asap cair dihasilkan produk samping, yaitu tar dan arang hasil pembakaran kulit batang sagu. Asap cair yang dihasilkan dari proses pirolisis merupakan asap cair kasar karena masih bercampur dengan tar. Asap cair kasar masih perlu dilakukan redestilasi untuk menghasilkan asap cair redestilat yang aman untuk diaplikasikan pada bahan pangan. Rendemen asap cair yang diperoleh sebesar 32,6 % dimana warna asap cair kuning kecoklatan diakibatkan telah terjadinya pirolisa lignin. Kata kunci : asap cair, pirolisis, kulit batang sagu, suhu pirolisis, rendeme
Aktivitas Antibakteri Ekstrak Kulit Kayu Akway (Drimys piperita Hook f.) terhadap Bakteri Patogen
Get PDFAkway ( Hook f.) is a woody, evergreen and aromatic plan that was a member of Winteraceae. This plant is used by Sougb tribe living in Sururey village, District of Manokwari, West Papua to heal malaria and to enhance the vitality of body. The objectives of the research were to determine antibacterial activities of extract of akway bark on some concentrations, heating time on 100 C, level of acidity (pH) and salt content. The extraction process of akway bark was done by using maceration method at room temperature for 72 hours. The extraction was done by using three kinds of solvent, those are ethanol, ethylacetate and hexane. Antibacterial capacity assay was done by using agar diffusion method on four species of bacteria those are ATCC25922 o ATCC10876 ATCC27853 and ATCC25923. The results indicated Whereas heating time on 100 antibacterial capacity of akway bark extracts.ABSTRAK Akway ( Hook f) adalah tumbuhan berkayu, berdaun hijau yang aromatik dan tergolong dalam famili Winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Manokwari Papua Barat untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan kapasitas antibakteri ekstrak kulit kayu akway pada beberapa tingkat konsentrasi, waktu pemanasan ekstrak pada 100 C, tingkat keasaman (pH) dan kandungan garam. Proses ekstraksi kulit kayu akway dilakukan dengan menggunakan metode maserasi pada suhu ruang selama 72 jam. Ekstraksi dilakukan dengan menggunakan pelarut etanol, etilasetat dan heksan. Pengujian kapasitas antibakteri ekstrak dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri, yaitu ATCC25922 ATCC10876 ATCC27853 dan ATCC25923 Hasil menunjukkan bahwa konsentrasi dan tingkat keasaman mempengaruhi kapasitas antibakteri ekstrak etilasetat kulit kayu akway. Pemanasan pada suhu 100 C selama 25 menit dan kandungan garam sampai 5% tidak mempengaruhi kapasitas antimikroba ekstrak kulit kayu akway
PENGARUH PENGGUNAAN BEBERAPA JENIS MEDIA FILTRASI TERHADAP KUALITAS LIMBAH CAIR EKSTRAKSI SAGU (metroxylon sp.)
No full textSago is a carbohydrate-producing plant that is widely found in Papua. The main product of sago plant processing is sago starch which in the extraction process is carried out with the help of water media. Water that has been used in the extraction process of sago starch is generally only disposed of as waste that is not useful, even potentially polluting the environment. Therefore, to improve the quality of liquid waste, filtration needs to be carried out. This study aims to see the effect of several types of filtration media on the quality of sago extraction wastewater. In this study three types of filtration media were used, namely sand (P), coconut fiber (S) and coconut shell charcoal (A) and a combination of sand and coconut fiber (PS), sand and coconut shell charcoal (PA), coconut fibers and charcoal coconut shell (SA). The parameters of the quality of the sago extraction wastewater were observed in total suspended solids (TSS), total dissolved solids (TDS), pH, temperature, odor, and color. The results showed that coconut shell charcoal filtration media was better than the other two types in decreasing TSS and TDS by 17% and 24% respectively. However, if the filtration media was combined, it will produce a better quality of wastewater compared to a single filtration medium (without combination) for all observation parameters. An increase in pH and odorless happened for the wastewater after filtration in all treatment
Chemical Composition of Essential Oil from Akway
No full textChemical Composition of Essential Oil from Akway. Akway (Drimys piperita Hook f.) is a woody, evergreen andaromatic plan that was a member of winteraceae. This plant is used by Sougb tribe lived in Sururey village, District ofManokwari, to heal malaria and to enhance the vitality of body. The objectives of this research were to know the yieldof essential oil using water distillation of leaves and its chemical composition using gas chromatography and massspectroscopy (GC-MS). The results indicated that the yield of leaves essential oil by using water distillation was 0.2%.The essential oil composed by 49 compounds categorized by terpene and its derivatives 83.67%, derivatives of benzene4.08% and alifatic compounds 8.16%
PENGARUH PEMANASAN, TINGKAT KEASAMAN (pH) DAN KONSENTRASI GARAM TERHADAP STABILITAS ANTI BAKTERI EKSTRAK ETANOL KULIT KAYU AKWAY (Drimys piperita Hook f.)
Get PDFABSTRACT
Akway (Drimys piperita) is a woody, evergreen and aromatic plant that belongs to family winteraceae. This plant is used by Sougb tribe lived in Sururey village, District of Anggi, to enhance the vitality of body. The objectives of the research were to determine antimicrobial stability of akway bark extracts influenced by heating time of 100OC, levels of acidity (pH) and salt contents.. Antimicrobial assays were done by using agar well diffusion method against four species of bacteria, i.e. Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. The results showed that ethanolic extracts of akway bark only inhibited growth of B. cereus and S. aureus with minimum inhibitory concentration 0,99% and 0,89% . The levels of concentration and acidity of ethanol extracts influenced the antimicrobial capacity of extracts.. Whereas heating time on 100OC during 25 minutes and salt contents up to 5% of extract solution did not influence the antimicrobial stability of akway bark extracts.
Key words : akway, extracts, antimicrobe, pH, Heating, salt
ABSTRAK
Akway (Drimys piperita) adalah tumbuhan berkayu, aromatik dan hijau sepanjang tahun dan tergolong dalam suku winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Anggi, untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan stabilitas antimikroba ekstrak kulit kayu akway pada waktu pemanasan ekstrak pada 100OC, tingkat keasaman (pH) dan kandungan garam. Pengujian antimikroba dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri yaitu Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. Hasil menunjukkan bahwa ekstrak etanol kulit kayu akway hanya dapat menghambat bakteri Bacillus cereus dan Staphylococcus aureus dengan konsentrasi hambat minimum masing-masing adalah 0,99% dan 0,89%. Tingkat konsentrasi dan keasaman (pH) mempengaruhi kapasitas antimikroba ekstrak etanol kulit kayu akway. Sedangkan perlakuan pemanasan pada suhu 100OC dengan lama pemanasan sampai dengan 25 menit dan penambahan garam NaCl sampai konsentrasi 5% tidak berpengaruh pada stabilitas antimikroba ekstrak etanol kulit kayu akway.
 
Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency
Get PDFbeverage industry, such as chocolate drinks and ingredients for cakes, puddings, and ice cream. The fermentation process of cocoa beans is one of the determining factors for the quality of cocoa powder products produced. This is because during the fermentation process, physical, chemical, and organoleptic characteristics are formed, which become the standard for high-quality cocoa powder products. One of the factors that influences the success of the cocoa bean fermentation process is the fermentation time. The right fermentation time is expected to produce high-quality cocoa beans with a distinctive chocolate flavor, according to consumer preferences. The aim of this study was to determine the chemical, and organoleptic characteristics of cocoa powder from cocoa beans originating from Masni District and Sidey District with different fermentation times. The study consisted of six treatments: cocoa beans processed by the community (BKT), cocoa beans without fermentation (BKTF), cocoa beans fermented for 3 days (BK3), 4 days (BK4), 5 days (BK5), and 6 days (BK6). The differences between the treatments of unfermented cocoa beans and the fermentation time affect the physicochemical and organoleptic characteristics of the resulting cocoa powder. The fermentation process tends to improve the color of cocoa powder from dark brown to a lighter shade of brown, increase the moisture content, decrease the fat content, and significantly influence the organoleptic characteristics. Fermenting cocoa beans for 5 days results in cocoa powder with the best physical, chemical, and organoleptic characteristics. The organoleptic test of cocoa powder from cocoa beans fermented 5 days (BK5) show a slightly light brown to brown color, a strong to very strong cocoa powder flavor, a taste from less bitter to moderately bitter, and acidity levels from less acidic to moderately acidic
