Herbal tea is a term for herb flowers, leaves, seeds, roots or dried fruit that is not derived from the tea plant (Camellia sinensis). One of the plants that can be used as herbal teas are butterfly pea (Clitoria ternatea) and ginger (Zingiber officinale). Butterfly pea is known traditionally as an eye medicine, and a food coloring that gives it its blue color. Butterfly pea and ginger have benefits as antioxidants, antibacterial, anti-inflammatory, antidiabetic, anti-cancer, and immunomodulatory properties. The process of making herbal tea is carried out by a drying process using a Tray dryer with the aim of improving the quality and quality of the herbal tea. The method used is with a variation of the drying time of 2 hours; 2,5 hours; 3 hours; and 3,5 hours with a constant temperature of 60 o C, and variations of ginger powder, namely 1%, 2%, and 3% per total weight of 1 gram per tea bag. The analysis carried out is in the form of organoleptic tests (color, taste and aroma), water content, ash content, and antioxidant activity. Based on the results of the analysis of making butterfly pea herbal tea, drying time of 3.5 hours with a concentration of 3% ginger powder is the best condition according to SNI 3836:2013 with the results of water content 4.25%, ash content 5.04%, and antioxidant activity 57.03%.
The enormous global daily consumption of liquid fuels is of the order of 80 million barrels/day (equivalent of 12.7 million m3/day). The sugar cane area required to produce the same volume of ethanol about 700 million hectares, assuming a yield of 6.5 m3/ha/year of ethanol. This study focus to use the second generation feedstock for bioethanol production. Waste papers have cellulose biomass in high percentage so that can be used as potential alternative biomass feedstock to convert bioethanol. Alkaline delignification was conducted by sodium hydroxide (NaOH) and then hydrolyzed using sulfuric acid (H2SO4) diluted with various concentrations (2%, 2.5%, 3%, 3.5%, 4%, and 5% (v/v) and then fermentation was carried out by Saccharomyces cereviciae with the variation fermentation time (4 days, 5 days, 6 days, 7 days, and 8 days). Ethanol will be produced after separated using evaporation process. The results for the paper inked with the highest ethanol content of 6,12 % (v/v) was obtained at a concentration of 4% sulfuric acid (v / v) and 7 days fermentation time. While the paper without ink obtained the highest ethanol content of 8,13 % (v / v) sulfuric acid at a concentration of 4% (v/v) and 7 days fermentation time
The COVID-19 pandemic continues to be a global issue that draws worldwide attention. Countries are racing to develop vaccines and drugs to combat the COVID-19 virus. Immunomodulators are used in some of the prevention efforts. Any drug or substance that affects the immune system is classified as an immunomodulator. Bovine colostrum is an example of an immunomodulator. Colostrum is the mammary gland’s first secretion after birth, and it differs from mature milk in that it contains more proteins, immunoglobulin-A, vitamins, minerals, bactericides (lactoferrin, lysozyme, and lactoperoxidase), and growth factors. This review examines immunomodulators across various perspectives and characteristics, as an alternative for increasing the body’s resistance, and possible mechanisms are discussed. This review thereby facilitates the choice of suitable immune enhancement for the prevention and treatment of COVID-19.
Keywords: Bovine colostrum, Immonumodulator, Covid-19
Wabah coronavirus disease 2019 (COVID-19) yang disebabkan oleh Severe Acute RespiratorySyndrome Coronavirus-2 (SARS-CoV-2). Penyebaran penyakit ini telah memberikan dampak luassecara sosial dan ekonomi. Walaupun angka pasien terinfeksi sudah menurun, namun pasien denganpenyakit saluran pernafasan masih sering ditemui. Salah satu cara untuk menekan jumlah pasienpositif covid 19 dengan cara mengedukasi dan memberikan immuno modulator berbahan dasarbovine colostrum+grain kefir sebagai minuman probiotik yang dapat meningkatkan imunitas tubuh.Tujuan Penelitian ini diharapkan mampu memberikan stimulus kepada masyarakat dalam upayameningkatkan imunitas tubuh melalui immuno modulator sebagai minuman sehat probiotik yangdapat mempercepat proses penyembuhan pasien yang terkonfirmasi postif covid-19. Adapuntahapan metode penelitian yaitu dengan melakukan pembuatan immuno modulator, uji analisisterhadap beberapa variabel, kemudian dilanjutkan dengan mengedukasi kepada pasien positifcovid19 dalam mengkonsumsi immuno modulator tersebut. Hasil yang didapatkan pada satu kaliproses produksi, yaitu 100 botol immunomodulator dengan volume rata – rata 250 ml.
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