23 research outputs found
Determination of free radical scavenging activity, phenolic and flavonoid content of seven corn cultivars from the Southwest Maluku District, Indonesia
Get PDFSinay H, Mahulette F, YáñezJA. 2022. Determination of free radical scavenging activity, phenolicand flavonoid content of seven corn cultivars from the Southwest Maluku District, Indonesia.Biodiversitas 23:5974-5981.The variation of corn (Zea maysL.) kernel might be considered as a surrogate indicator of the phytochemical and bioactive content. This study aimed to determine the phenolics, flavonoids, and free radical scavenging activity of seven local corn cultivars from Kisar Island, Southwest Maluku District in Indonesia. Sample extraction was done by the maceration method. Flavonoid content wasdetermined using the Dowd method, and total phenolic content was performed using the Folin-Ciocalteu method. Free radical scavenging activity was determined using the DPPH radical scavenging method. One-way ANOVA was performed with Duncan multiple range tests to assess the differences between corn seed cultivars, and p < 0.05 were regarded as statistically significant. The results show that the total flavonoid content varied from 8.463 mg QE/mg (Putihcultivar) to 40.075 mg QE/mg (Kuning Dalamcultivar). Total polyphenol content also varied between 105.63 mg GAE/mg (Merah Delima Tongkol Putihcultivar) and 136.41 mg GAE/mg (Pulutcultivar). The antioxidant activity by DPPH assay determined that the seven local corn cultivars had IC50values that were similar to quercetin (used as control), some were even lower. The IC50value of the seven local corn cultivars ranged from 5.56 to 16.96 μg/mL, while quercetinhad an IC50value of 11.97 μg/mL. It was observed that theMerah Delima Tongkol Cokelat, Merah Delima Tongkol Putih,andPutihcultivars had comparable antioxidant activity to the control quercetin. TheMerah Darah, Kuning Genjah, andKuning Dalamcultivars exhibited a statistically significant higher antioxidant capacity than quercetin. These results can contribute to the selection of corn cultivars to harvest for commercial purposes and potential nutraceutical applications
Keragaman Bakteri Asam Laktat dalam Fermentasi Ikan-Inasua dengan dan Tanpa Nira kelapa
No full textInasua ialah produk fermentasi ikan secara tradisional yang merupakan
kearifan lokal masyarakat Teon, Nila, dan Serua (TNS) di Maluku. Tujuan
pembuatan ikan fermentasi ialah sebagai cadangan lauk mengantisipasi masa
paceklik, yaitu masa ketika nelayan tidak dapat melaut. Bahan dasar dalam
pengolahan inasua ialah ikan yang hidup di sekitar terumbu karang, garam dan nira
kelapa sebagai sumber karbohidrat. Pengolahan inasua dilakukan dengan dua cara,
yaitu dengan menggunakan garam saja dan garam ditambah nira kelapa. Kedua
jenis ikan fermentasi ini diduga memiliki karakteritik sensorik yang berbeda. Hal
ini sangat dipengaruhi oleh keragaman mikrob di dalamnya, terutama bakteri asam
laktat. Mikrob-mikrob tersebut mengalami suksesi dan mempengaruhi karakteristik
fisikokimia selama fermentasi inasua. Analisis komposisi mikrob pada inasua yang hanya
menggunakan garam telah dilakukan, tetapi analisis suksesi mikrob, khususnya bakteri
asam laktat selama fermentasi kedua jenis inasua belum pernah dilakukan. Hal ini dianggap
sebagai kebaruan dari penelitian ini.
Penelitian ini bertujuan untuk mempelajari keragaman bakteri asam laktat
terkultur selama fermentasi dan bakteri yang tidak terkultur pada produk inasua
tanpa nira (hanya menggunakan garam) dan inasua yang menggunakan garam dan
nira kelapa (selanjutnya disebut inasua nira) serta melakukan karakterisasi
fisikokimia pada kedua produk tersebut. Ikan yang digunakan sebagai bahan dasar
pengolahan inasua ialah gurara (Lutjanus vitta). Isolasi bakteri asam laktat dari kedua
jenis inasua menggunakan media de Man, Rogosa and Sharp agar (MRSA) yang
ditambahkan garam dan CaCO3 berhasil diperoleh 50 isolat. Identifikasi isolat
bakteri asam laktat terpilih secara molekuler menggunakan gen penyandi 16S
rRNA menunjukkan bahwa semua isolat merupakan bakteri asam laktat yang
memiliki kedekatan dengan kelompok Lactobacillus dan Leuconostoc. Persentase
kesamaan sekuen hasil identifikasi isolat bakteri asam laktat dengan target gen 16S
rRNA pada database GenBank ialah 96-99%. Bakteri-bakteri ini mengalami suksesi
sejalan dengan bertambahnya waktu fermentasi inasua. Lactobacillus plantarum
dan L. rhamnosus merupakan bakteri asam laktat yang ditemukan pada awal
fermentasi inasua tanpa nira. L. mesenteroides ditemukan pada fermentasi 8 minggu
dan berperan hingga akhir fermentasi. Bakteri asam laktat yang dominan pada akhir
fermentasi inasua tanpa nira ialah L. mesenteroides. L. plantarum dan L. rhamnosus
juga ditemukan pada awal fermentasi inasua nira. L. paracasei ditemukan setelah
mengalami fermentasi selama 4 minggu dan Leuconostoc mesenteroides pada akhir
fermentasi. Bakteri asam laktat dominan dalam fermentasi inasua nira ialah L.
plantarum.
Hasil separasi produk PCR menggunakan DGGE menunjukkan pola
komunitas bakteri berdasarkan gen 16S rRNA bervariasi pada kedua jenis inasua.
Pola distribusi komunitas bakteri pada sampel inasua tanpa nira (4 pita) kurang
beragam dibandingkan inasua nira (8 pita). Hasil Blast 4 pita pada inasua tanpa
nira teridentifikasi sebagai Lactobacillus curiae, Staphylococcus pasteuri, dan dua
pita yang lain ialah S. epidermidis, sedangkan 8 pita pada inasua nira teridentifikasi
sebagai L. sucicola, L. apinorum, Escherichia fergusonii, L. nagelii, L. paracasei,
L. curiae, dan dua pita lainnya ialah L. hilgardii. Persentase kesamaan sekuen
hasil DGGE dengan gen target pada data GenBank ialah 90-99%. Analisis
keragaman Shanon-Winner (H’) menunjukkan bahwa indeks keragaman
komunitas bakteri berdasarkan gen 16S rRNA pada inasua tanpa nira ialah 0,90
(kategori rendah), sedangkan inasua nira ialah 1,42 (kategori sedang). Indeks
kemerataan (e’) kedua jenis inasua berbeda. Indeks kemerataan inasua tanpa nira
lebih tinggi yaitu 0,68 (kategori tinggi), sedangkan inasua nira ialah 0,52 (kategori
sedang).
Keragaman bakteri asam laktat sangat dipengaruhi oleh karakteristik
fisikokimia pada inasua. Selama fermentasi, suhu kedua jenis inasua mengalami
peningkatan hingga akhir fermentasi, sedangkan nilai pH mengalami penurunan
yang mencolok hingga fermentasi minggu ke-3 kemudian meningkat hingga akhir
fermentasi. Analisis proksimat kedua jenis inasua memperlihatkan bahwa kadar
lemak dan abu mengalami peningkatan, sebaliknya kadar protein dan air mengalami
penurunan hingga akhir fermentasi. Kadar karbohidrat inasua tanpa nira ialah
16,32% lebih rendah dibandingkan inasua nira yang mencapai 25,64% pada awal
fermentasi, tetapi kadar karbohidrat inasua nira mengalami penurunan hingga
7,14% pada akhir fermentasi, sebaliknya kadar karbohidrat inasua tanpa nira
mengalami peningkatan hingga 19,69%. Kadar air, protein dan lemak inasua nira
lebih tinggi dibandingkan inasua tanpa nira pada akhir fermentasi. Aktivitas air
kedua jenis inasua mengalami penurunan selama fermentasi. Kadar garam inasua
tanpa nira lebih tinggi dibandingkan inasua nira, sedangkan kadar alkohol inasua
tanpa nira hampir tidak terdeteksi
Karakteristik Mikrobiologi dan Kimia Inasua Ikan Babi (Ruvettus Tydemani Weber) dengan dan tanpa Nira Kelapa
Get PDFInasua ikan babi (Ruvettus tydemani) adalah produk fermentasi ikan yang sangat digemari masyarakat Teon, Nila, dan Serua (TNS) di Maluku Tengah. Produk fermentasi ini diolah dengan menambahkan garam saja (inasua tanpa nira) atau garam dan nira kelapa (inasua nira). Inasua ikan babi sejak lama dikonsumsi masyarakat TNS tetapi karakteristik mikrobiologi dan kimia produk fermentasi ini belum pernah diteliti. Penelitian ini bertujuan untuk mendeskripsikan karakteristik mikrobiologi dan kimia inasua ikan babi untuk mengetahui kelayakan produk ini sebelum dikonsumsi. Analisis Mikrobiologi menggunakan metode hitungan cawan pada media Nutrient agar (NA), Mannitol Salt Agar (MSA), de Man, Rogosa and Sharpe Agar (MRSA) dan Eosin Methylene Blue Agar (EMBA) sedangkan analisis kimia meliputi uji kadar histamin, Total Volatile Base-Nitrogen (TVB-N), Trimethylamine-Nitrogen (TMA-N), asam lemak bebas dan mineral. Sebanyak 7 isolat ditemukan pada inasua tanpa nira, sedangkan inasua nira hanya ditemukan 6 isolat yang didominasi oleh Staphylococcus dan Bacillus. Kadar TVB-N dan TMA-N inasua tanpa nira sedikit lebih tinggi dibanding inasua nira, sebaliknya kadar histamin dan asam lemak bebas inasua nira lebih tinggi dibandingkan inasua tanpa nira. Secara umum inasua nira memiliki jumlah bakteri patogen lebih sedikit dibandingkan inasua nira, sebaliknya karakteristik kimia inasua tanpa nira lebih aman untuk dikonsumsi dibandingkan inasua nira
Potential of vegetable waste as alternative production bioelectricity
Get PDFEnergy use is closely related to world economic growth and urbanization. Therefore, research was carried out by utilizing organic vegetable waste as a source of renewable energy. This study aims to determine variations in incubation time of vegetable waste that affect electricity production and to determine differences in bio-electricity production based on variations in incubation time of vegetable waste. The results of bioelectricity measurements in the Microbial Fuel Cell reactor, the maximum production of bioelectricity is found at the incubation period of 7 days, namely 9.48 mA at the 0th minute (initial), the maximum electric voltage is 288 mV at the 60th minute, the maximum power is 2205.50 mW in the 30th minute, and the maximum power density is 152.10 mW/m2 in the 30th minute
SAINS ITU MENYENANGKAN: ASISTENSI MENGAJAR IPA PADA SMP DI KECAMATAN LEIHITU
Get PDFScience learning is still difficult to understand for Junior High School students in Leihitu District, Ambon Island. The main cause are the teacher's lack of creativity to designing concrete science lessons and incomplete laboratory facilities. This problem was slightly resolved with practical-based learning in the Lecturer Teaching Assistance of Pattimura University in 2022. The activity was carried out 4 times in class IX students at SMPN 103 Central Maluku and SMP Muhammadyah Mamala on December 13-17 2022. The topic being taught was electricity static and dynamic in life, magnetism and its uses, biotechnology and land and the sustainability of life. The mean scores of the two schools' student satisfaction levels for this activity were 3,401 and 3,408, respectively, in the strongly agree category. The continuation of Lecturer Teaching Assistance needs to be carried out because it is very beneficial to improve the quality of science learning in school
Analisis Kualitas Organoleptik Dendeng Kambing dengan Teknik Pengawetan Berbeda di Kecamatan Lakor Kabupaten Maluku Barat Daya
No full textPenelitian ini bertujuan untuk menganalisis kualitas fisik dendeng kambing dengan teknik pengawetan berbeda di Kecamatan Lakor, Kabupaten Maluku Barat Daya. Proses pembuatan dendeng dengan cara menjemur daging kambing di bawah sinar matahari dan cara pengasapan merupakan metode tradisional yang umum digunakan untuk mengawetkan daging di daerah tropis. Proses pembuatan dendeng dilakukan dengan dua metode yaitu penjemuran dengan sinar matahari dan metode pengasapan. Variabel penelitian yang diamati meliputi meliputi:warna, aroma, rasa dan tekstur. Data hasil pengamatan dianalisis menggunakan analisis deskriptif dengan mencari rata-rata dan standar deviasi. Hasil penelitian menunjukkan bahwa teknik pengawetan dengan metode pengasapan menghasilkan kualitas dendeng kambing yang lebih baik, yaitu warna dendeng merah kecoklatan sangat menarik, beraroma daging, rasanya gurih dan manis, serta memiliki tekstur yang lembut dan kenyal, sedangkan teknik pengawetan dengan metode pengeringan sinar matahari menghasilkan warna hitam tidak menarik, sangat berbau amis, rasanya manis namun tidak gurih, serta teksturnya agak padat dan keras
KELIMPAHAN DAN KARAKTERISASI MORFOLOGI BAKTERI COLIFORM PADA KALORA
Get PDFBackground: Kalora is one of the processed fish foods consumed by the people in Maluku. The studies on food safety aspects of this processed food have never been carried out. One of the microbial groups used as an indicator of food safety is Coliform bacteria. This research aims to analyze the number and characteristics of Coliform bacteria in kalora. Methods: This research using three types of fish, i.e. white snapper (Lutjanus sp), scad mackerel (Decapterus sp), and tuna (Thunnus sp) as raw materials of kalora. Analysis of the number of Coliform bacteria used the Most Probable Number (MPN) method by inoculating the sample in lactose broth media, while macroscopic morphological characterization was carried out by streaking a positive tube sample on Eosin methylene blue agar (EMBA) media. Results: The results showed that snapper kalora had the highest MPN value of 9.2 MPN/g, followed by tuna and scad mackerel kalora at 6.2 MPN/g and 3.6 MPN/g, respectively. The characteristics of Coliform bacteria in kalora were varied but dominated by Escherichia and Enterobacter. Conclusion: The third types of kalora has the number of Coliform bacteria below the maximum treshold so it is safe for consumption.
 
Decreasing SGPT level and macrophage activity through CD68 expression in the Balb/c mice (Mus musculus) liver infected with Salmonella typhi after treating with atung seeds (Parinarium glaberimmun Hassk)
Get PDFNormally macrophages are always in the body and spread in various body tissues such as liver tissue (Kupffer cells). Macrophages in tissue can be identified by the expression of several markers, in humans the marker is CD68. The increase and decrease in macrophage activity in the liver can also be indicated by an increase in SGPT levels so that atung seeds have the ability to inhibit the growth of S. tyhpi bacteria which contain tannin compounds which can damage microbial cell walls and form bonds with microbial functional proteins so that bacterial growth is inhibited. The purpose of this study was to determine the SGPT levels and macrophage activity. The method used is laboratory experiment. The results showed an increase in SGPT levels in the positive control (87.00 ± 2,915) and a concentration of 25% (84.20 ± 3,962) and a decrease in SGPT levels in the negative control (50.80 ± 2.168 *), 50% concentration (78.20 ± 3.114 *) and concentrations. 75% (58.20 ± 3,834), decreased macrophage activity in the liver also occurred at a concentration of 50% and at a concentration of 75%, the liver was normal, which was indicated by the resulting brown expressio
Analysis of coliform bacteria contamination in drinking water refill in Ambon City
Get PDFIn recent years, refillable drinking water businesses have grown rapidly in several cities in Indonesia, including Ambon City. On the one hand, Refillable Drinking Water Depots (DAMIU) support efforts to realize a healthy society by expanding the reach of clean water consumption, On the other hand, DAMIU tend to be problematic when faced with business interests. Feces contain coliform bacteria which is an indicator of water contamination. This study aims to determine the presence of coliform bacteria in Ambon City. The samples used in the study came from three sub-districts of refill drinking water depot sources, namely the Teluk Dalam sub-district, Nusaniwe sub-district, and Baguala sub-district. Microbiological testing of refill drinking water using MPN (most probable number) method. The MPN test results showed that three refill drinking water samples were not contaminated with coliform bacteria because there was no turbidity or gas formation in the Durham tube for gas-forming bacteria. This indicates that the three refill drinking water samples tested microbiologically have good quality and are safe for consumption, because in 100 ml of water no coliform bacteria were found in accordance with Permenkes No. 492/Menkes/Per/IX/2010 regulations on the requirements and supervision of water quality, which states that the microbiological requirements for drinking water are MPN Coliform /100 ml sample = 0. There are no coliform bacteria in the refillable drinking water depot in Ambon City so the water is suitable for consumptio
PENGARUH UMUR PANEN SALAK TERHADAP KADAR VITAMIN C BUAH SALAK MERAH (Salacca edulis Reinw) DARI DESA RIRING KECAMATAN TANIWEL KABUPATEN SERAM BAGIAN BARAT
Get PDFBackground: In Maluku Province, especially in Riring village, there is one variety of salak, namely red salak, which has a nutritional content, namely vitamin C. Vitamin C is a nutrient that acts as an antioxidant. This study aimed to determine the effect of the harvesting age of salak on vitamin C levels in red salak fruit.
Methods: This study is an experimental study using a completely randomized design (CRD) with three replications to determine the average vitamin C levels. Analysis of vitamin C levels using the titration method. The data obtained were analyzed using T-test analysis.
Results: Based on the study results, the average vitamin C content at harvest age is four months (12.45%), and the average vitamin C content at harvest age is six months (9.53%). The results of the T-test analysis showed that there was a significant effect between the two harvest ages because t-count (19.674)>t-table (2.776). This condition happens because vitamin C is a type of vitamin that is easily oxidized.
Conclusion: There is a significant effect between vitamin C levels of red salak fruit aged four months and six months old, where t-count (19.674)> t-table (2.776)
