Daun kersen dan daun binahong berpotensi untuk diolah menjadi produk berupa minuman serbuk yang berpotensi sebagai antioksidan, seperti flavonoid, fenol, polifenol, alkaloid, saponin dan tanin. Tujuan penelitian ini mengetahui karakteristik organoleptik dan fisiko-kimia minuman serbuk berbahan daun kersen (Muntingia calabura L.) dan daun binahong (Anredera cordifolia) dengan pemanis daun stevia (Stevia rebaudiana). Rancangan percobaan menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan perbandingan konsentrasi daun kersen dan daun binahong 80%:0% (K1), 60%:20% (K2), 40%:40% (K3), 20%:60% (K4), 0%:80% (K5) dengan suhu pengeringan 55℃ (T1) dan 60℃ (T2). Parameter pada penelitian ini yaitu sifat organoleptik, kadar air, protein, lemak, karbohidrat, antioksidan, total fenol, kelarutan, uji organoleptik kesukaan mengunakan uji hedonik pada 30 panelis. Pengolahan data statistik dengan Two Way Analysis Of variances (ANOVA) dilanjut dengan uji tukey pada tingkat signifikan 0.05%. Data hasil uji kesukaan menyatakan formulasi K3T1 merupakan formulasi terpilih menurut tingkat kesukaan panelis dibandingkan dengan sampel K3T2. Hasil Formulasi terpilih K3T1, berbeda nyata dengan K3T2. Hasil kadar air tertinggi 7,29% (K3T1), lemak tertinggi 0,46% (K3T2), abu tertinggi 10,53% (K3T1), protein tertinggi 12,39% (K3T1), karbohidrat tertinggi 70,60% (K3T2), %RSA tertinggi 75,80% (K3T1), total fenol tertinggi 11,60% (K3T1), dan kelarutan tertinggi 46,00% (K3T2). Kandungan antioksidan yang tinggi pada formulasi K3T1 dapat dijadikan sebagai minuman serbuk kaya antioksidan.
Streptomyces sp. SA404 was isolated from the mangrove rhizosphere in Segara Anakan Cilacap known for its production of antibacterial compounds. The production of antibacterial compounds might be influenced by nutrients (C and N sources) and incubation time. The aims of this study were to know the medium compositions (A: glucose 0.5%, starch 1%, yeast extract 0.2%; B: glucose 0.5%, starch 1%, sodium nitrate 0.2%; C: oatmeal 1%, yeast extract 0.2%; and D: oatmeal 1%, sodium nitrate 0.2%), with incubation times of (7, 14, and 21 days) and their interactions in producing the crude extract of antibacterial compounds. The main parameter was the crude extract weight, with the supporting parameters of glucose concentration, biomass dry weight, filtrate pH, filtrate inhibitory zone diameter, and extract inhibitory zone diameter. The result showed that the medium compositions and incubation times affected the produced crude extract and other supporting parameters. The highest crude extract weight productions were respectively shown by medium A (0.802 mg) with 21 days incubation time (0.640 mg), yet no interaction between them. Antibacterial compounds synthesis with 21 days incubation time and the use of inorganic nitr ogen further supports the formation of antibacterial compounds.
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