Kulit biji kakao memiliki komponen fitokimia yang diduga berpotensi untuk dimanfaatkan sebagai bahan pengawet alami. Tujuan dari penelitian ini adalah menetapkan komponen fitokimia yang terekstrak dari kulit biji kakao dan mengetahui potensi toksisitas ekstrak kulit biji kakao. Metode penelitian yang digunakan adalah metode eksperimen yang dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa berdasarkan skrining fitokimia, kulit biji kakao yang diekstrak menggunakan etanol 70% mengandung alkaloid, flavonoid, tanin, saponin, dan triterpenoid. Analisis fitokimia menggunakan Gas Chromatography-Mass Spectrometry (GC-MS) menunjukkan ekstrak kulit biji kakao mengandung 2,3-butanediol (6,45%), benzeneacetic acid (2,33%), caffeine (23,51%), dan theobromine (65,99%). Pengujian toksisitas berdasarkan metode Brine Shrimp Lethality Test (BSLT) menunjukkan nilai LC 50 ekstrak kulit biji kakao adalah 39.595,27 ppm, artinya ekstrak tersebut tidak bersifat toksik terhadap larva Artemia salina.
Probiotic bacteria usually added in to the food product because it is well known has benefits to humans, especially to maintain microflora balance of the digestive tract. Lactobacillus plantarum was one kind of the probiotic bacteria. When applicated to product, cell viability of probiotic bacteria was often decreased due to environmental influences. There were several ways to maintain the viability of probiotic bacteria, one of each was microencapsulated process using freeze drying method. The aimsof this research was to determine the proper combination concentrationof skim milk and maltodextrin to produce the best viability and chatacteristic of Lactobacillus plantarum microcapsules made by freeze drying method. The experimental methodused in this research was completely randomized design with 4 treatments and 4 replications. The treatment used were the addition of skim milk at 10% concentrationand maltodextrin at 5%, 10%, 15%, and 20% (w/v) concentration. The results showed that morphology and physiology of bacterial cells observed had a purple color which indicates Grampositive bacteria, rod shape, nonmotile, negative catalase, and did not produce gas in the Durham tube.Microencapsulated bacteria Lactobacillus plantarum with additionskim milk at 10% concentration and maltodextrin at 20% concentrationgave the best result for whole characteristics, which were 97,76%cell viability, 3,93% moisture content, and 19,79% (w/w) yield production.
Banana corm flour is a local commodity can be used as cookies ingredient, it replaces for subtitution of wheat flour. Banana corm flour has astringent taste and need more ingredient to minimize by adding corn flour ratio is 50 : 50. Adding of soybean flour is a choice to raise value protein of cookies mixing banana corm flour dan corn flour has not reach the National Standard Of Indonesia. The aim of this study was to determine the soybean flour amount that should be added on the mix banana corm flour and corn flour so that can produce cookies with a caractheristic and preferred by panelist. Deskriptif was carried out as the experiment method with four treatmentsof this research.
Belimbing merupakan buah non-klimakterik yang mudah rusak setelah pemanenan dan selama penyimpanan. Salah satu senyawa yang dapat digunakan untuk mempertahankan kualitas belimbing adalah perendaman dalam air ozon. Penelitian ini bertujuan untuk membandingkan karakteristik belimbing utuh tanpa ozonisasi dan dengan ozonisasi menggunakan TIP-01 selama penyimpanan pada suhu ruang (25±2 ºC). Metode penelitian dilakukan menggunakan metode eksperimental yang dilanjutkan dengan analisis korelasi regresi. Penelitian terdiri dari 2 perlakuan, yaitu belimbing utuh tanpa ozonisasi dan dengan ozonisasi yang dikemas menggunakan dengan alas. Hasil penelitian menunjukan belimbing dari kedua perlakuan mengalami penurunan kadar air, vitamin C dan kekerasan. Perlakuan ozonasi pada konsentrasi 1,1 ppm hanya mampu menghambat pertumbuhan mikroorganisme sebesar 0,34 log CFU/g. Belimbing utuh dengan ozonisasi memiliki kandungan vitamin C yang lebih tinggi dibandingkan dengan tanpa ozonisasi yaitu 31,97 mg/100 g bahan di akhir penyimpanan.
Crystal guava (Psidiumguajava L.) is a kind of fruit which easily damaged due to various factors. Without proper treatment, crystal guava will had physical damages.The aims of this study were to determine the differences in physical, chemical, microbiological characteristics, and pesticide residue between crystal guava treated and untreated in ozone. Ozonation process was conducted by using ozonizer TIP-01 at the concentration of 1.1 ppm for 5 minutes, and stored at room temperature (25± 2 ∘ C) observed for 6 days with 2 replicates. The explanatory methods was employed followed by t-test. The characteristics observed were color lightness, hardness, vitamin C content, moisture content, totally microorganism, and pesticide residue.The results showed that after storage for 6 days at room temperature, the ozone treatment reduced the lightness, hardness, vitamin C content, totally microorganism, and pesticide residue, while moisture content increased.
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