Namnam (Cynometra cauliflora L) and trigona honey are two potential natural ingredients to b e developed in Indonesia. However, scientific evidence of their active compounds and b ioactivity is still rarely found, particularly the combination of these two materials. Therefore , this research aimed to explore the active ingredients of the combination of the two materials, i.e. total phenolic, flavonoids, vitamin C and βcarotene and its b ioactive capabilities such as antioxidant activity and antibacterial activity. The analysis showed the methanol extract of Nam nam leaves (EMDN) and trigona honey either in their sole form or combined form has antioxidant and antib acterial activity. The EMDN was more active to Staphylococcus aureus (23.7±3.3 mm) than to Escherichia coli, while the Trigona honey (MT) more active to Escherichia coli (32.6±4.4 mm) than Staphylococcus aureus (16.6±4.1 mm). Similarly, the combination of EMDN and MT showed higher activity to Escherichia coli (23±1.9 mm) than Staphylococcus aureus (17.6±2.6 mm). Analysis of the antioxidant activity also showed that EMDN provided the highest activity with an IC 50 of 0.0048±0.000 mg/mL), while a comb ined EMDN and MT had an IC 50 of 0.0085±0.000 mg/mL) and MT with an IC50 of 3.736±0.112 mg/mL. Moreover, this analysis also showed that sole samples of MT and EMDN have total phenolic content, flavonoids, and vitamin C that were higher than the comb ination of MT and EMDN. However, the content of β-carotene in the combined form of MT and EMDN was higher. Thus trigona honey, methanol extract of leaves Nam nam (Cynometra cauliflora L) in a single form or in a combination are potential to b e utilized and developed as a source of antioxidants and antibacterial in the form of functional food.
Antioxidant is a compoud inhibit that have an important role in protecting health due to it can absorb free radical molecules and inhibit oxidative reaction which cause anykinds of diseases. This study aims to determine the chemical compositition and antioxidant activity of namnam juice, characteristic of namnam. In this experimental, proximat analysis, TPC, TFC, Vitamin C, antioxidant activity were evaluated. Namnam juice contains 996.03 mg/L of phenolics, 421.09 mg/Lof flavonoids, 121.44 mg/100mL of vitamin C and high antioxidant activity with IC50 5µL/mL.DOI :http://dx.doi.org/10.15408/jkv.v0i0.3155.
Namnam is known as a plant family of fabacea that contains phenolic compounds with diverse biological activities including antibacterial. The aim of this study was to isolate and characterize the antibacterial activity of compounds isolated from ethyl acetate extract of the leaves namanam (Cynometra cauliflora L.). Extraction was done by maceration, fractionation by column chromatography, antibacterial essay by disc diffusion method, and characterization of compounds with UV-Vis, FTIR spectroscopy and LCMS. Ethyl acetate extracts have antibacterial activity with inhibition zone respectively 12.25 and 6.00 mm to Escherecia coli and Stapilococcus aureus at a concentration of 100,000 ppm. The results of column chromatography fractions 23-30 yielded three isolates with Rf 0.20 cm; 0.33 cm and 0.87 cm. Characteristics of antibacterial active compounds in isolates 2 (Rf 0.33 cm) is based on the analysis results are UV-Vis absorption at λmaks 206.93 nm, 268.40 nm, 328.58 nm, 383.98 nm and 386.98 nm , FTIR (KBr) showed -OH group 3415.68 cm-1, CH 2958.10 cm-1, C = C aromatic 1651.18 cm-1, C-OH cyclic 1019.88 cm-1 and CH aromatic 694.56 cm-1 and LCMS produce three main peak at a retention time of 4.82; 6.87 and 7.64 which is thought to be the compound 2-isopropyl-5-metilsikloheksil 2-hidroksipropanoat, Cuelure, and 2-[(2-Hydroxycyclohexyl) oxy] cyclohexanecarboxylate. Key word: antibacterial, disc diffusion, Namnam (Cynometracauliflora L.). DOI: http://dx.doi.org/10.15408/jkv.v2i1.3084
Penelitian penggunaan bunga kecombrang dalam formulasi permen jelly telah dilakukan. Tujuan daripenelitian ini adalah mengetahui formulasi yang paling disukai berdasarkan uji organoleptik danspesifikasinya berdasarkan standar permen jelly dalam SNI 3547.2-2008. Penelitian ini terdiri dari duatahap yaitu pertama penentuan formulasi permen jelly dan kedua analisis produk meliputi sifat fisik,sifat kimia, aktivitas antioksidan, cemaran logam dan total mikroba. Sediaan bunga kecombrang yangdigunakan dalam formulasi permen jelly adalah ekstrak air dan manisan bunga kecombrang. Hasilpenelitian menunjukan bahwa formula kode M2 merupakan produk yang paling disukai oleh panelisberdasarkan uji organoleptik.Spesifikasi permen jellytersebut adalah kekerasan 130,43 g force;kekenyalan 10; pH 3,84; kadar air 4,92% (b/b); kadar abu 0,14% (b/b); kadar protein 7,34% (b/b);kadar lemak 0,15% (b/b); kadar gula pereduksi 6,18% (b/b); aktivitas antioksidan (IC50) 161,82μg/mL; logam Pb 0,52 mg/L dan total mikroba permen jelly sampai akhir penyimpanan pada hari ke-4masih dibawah 5x104 koloni/gram yaitu 8,19x103 koloni/gram produk. Berdasarkan standar permenjelly, spesifikasi permen jellyyang paling disukai telah memenuhi standar yang ditetapkan dalam SNI3547.2-2008.
Abstrak Tepung sukun (Artocarpus communis) merupakan tepung yang bebas gluten sehingga baik digunakan sebagai alternatif dalam pembuatan cookies untuk anak penderita autis. Penelitian ini bertujuan mengetahui tingkat kesukaan panelis terhadap cookies sukun dan berbagai formulasinya dibandingkan dengan cookies berbahan dasar tepung lain yang meliputi pengaruh penambahan bahan tambahan terhadap sifat kimia, fisika, daya terima cookies sukun, kadar kalsium dan fosforus cookies sukun, dan mengetahui cookies sukun tersukai memenuhi standar mutu cookies menurut SNI 01-2973-1992 atau tidak. Uji organoleptik dilakukan untuk mengetahui tingkat kesukaan dan penerimaan panelis terhadap cookies sukun dibandingkan dengan cookies berbahan dasar tepung lain (terigu, beras, sagu) dan cookies sukun dalam berbagai formulasi. Parameter yang digunakan meliputi warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Uji kadar kalsium dilakukan menggunakan spektroskopi serapan atom pada λ 422.7 nm dan kadar fosforus menggunakan spektroskopi UV-Vis pada λ 880 nm. Data yang diperoleh dianalisis menggunakan analisis sidik ragam anova dan analisis Duncan. Cookies sukun memiliki penerimaan yang rendah dibandingkan cookies tepung lain berdasarkan penerimaan rasa dan penerimaan umum. Formulasi cookies sukun memperbaiki sifat fisik (aroma, rasa, warna, dan tekstur) dan daya terima cookies sukun oleh panelis. Cookies sukun tersukai adalah formulasi 718 dengan bahan tambahan susu kedelai. Mutu cookies sukun tersukai formulasi 718 sesuai dengan SNI 01-2973-1992 kecuali kadar protein yang masih rendah 8.05% dan terdapat kandungan tembaga dengan sebesar 1.56 ppm. Cookies sukun tersukai memiliki kadar kalsium dan fosforus tertinggi dibandingkan dengan tepung sukun dan cookies komersil untuk anak penderita autis sehingga cookies sukun tersukai sangat baik dikonsumsi oleh anak penderita autis. Kata kunci : Artocarpus communis, autis, cookies sukun, organoleptik, kalsium, fosforus Abstract Breadfruit (Artocarpus communis) has been reported as a functional food ingredient for autistic children. This study aims to determine the level of A panelist on cookies breadfruit and various formulations compared to other flour-based cookies which include the effect of additives on the properties of chemistry, physics, power accept cookies breadfruit, calcium and phosphorus levels cookies breadfruit, breadfruit cookies and find out the most preferred if it meets quality standards according to SNI 01-2973-1992 cookies or not. Organoleptic test was conducted to determine the level of preference and acceptance panelist on cookies breadfruit compared with other flour-based cookies (wheat, rice, sago) and breadfruit cookies in a variety of formulation. The parameters used include, colour, frageance, texture, flavor and overall acceptance. Calcium level test performed using atomic absorption spectroscopy method at λ 422.7 nm and phosphorus levels using UV-Vis spectroscopy at λ 880 nm. The data were analyzed using analysis of variance anova and Duncan analysis. The test results showed Cookies breadfruit organoleptif have low enrollment compared to other flour cookies views of the average revenue flavor and general acceptance of cookies breadfruit, breadfruit cookies formulations can improve the physical properties (fragrance, flavor, color, and texture) and acceptance of cookies breadfruit by panelists. An increase in the average value of A formulation compared breadfruit cookies before formulation. Cookies are breadfruit tersukai 718 formulations with soy milk additives. Quality breadfruit cookies tersukai 718 formulations in general accordance with SNI 01-2973-1992 except protein content and contained 8.05% Cu content with a small concentration (1.56 ppm). Cookies breadfruit tersukai have the highest levels of calcium and phosphorus compared with breadfruit flour and commercial cookies for autistic children so that the most preferred breadfruit cookies very well taken by autistic children. Keywords : Artocarpus communis, autism, breadfruit cookies, organoleptic, calcium, phosphorus
AbstrakTelah dilakukan penelitian untuk mengetahui toksisitas dari ekstrak daun pandan wangi menggunakan metode Brine Shrimp Lethality Test (BSLT). Ekstrak dibuat dengan cara maserasi menggunakan tiga macam pelarut, yaitu butanol, etil asetat, dan petroleum eter. Uji toksisitas dilakukan dengan menggunakan larva udang Artemia salina Leach yang berumur 48 jam. Efek toksik masing-masing ekstrak diidentifikasi dengan presentase kematian larva udang menggunakan analisis probit (LC 50 ). Ekstrak aktif kemudian diuji kandungan fitokimianya dan senyawa bioaktif yang terkandung di dalamnya dengan menggunakan GC-MS. Hasilnya menunjukkan ekstrak etil asetat bersifat toksik (LC 50 : 288,4 ppm). Senyawa yang terkandung dalam ekstrak etil asetat adalah senyawa terpenoid dan steroid. AbstractAn investigation to find out the toxicity of tray screw pine leaf extract has been done by using Brine Shrimp Lethality Test ( BSLT) method. Fragrant screw pine leaf extract was made by macerating with three kinds of solvent, i.e. butanol, ethyl acetate, and ether petroleum. Toxicity was conducted for prawn larva Artemia salina Leach of 48 hours age. Effect of toxicity from each extract identified with presentage of death of prawn larva and counted by probit analysis ( LC 50 ). An active extract then characterized by phytochemistry content and bioactive compound by GC-MS analysis. The result showed that ethyl acetate extract was more toxic than another extract ( LC 50 : 288,4 ppm). Futhermore, the bioactive compound of tray screw pine leaf was probably to be either terpenoid and steroid compound.
AbstrakTelah dilaporkan penelitian mengenai aktivitas antimikroba ekstrak air bunga kecombrang (Etlingera elatior). Penelitian ini bertujuan memberikan bukti ilmiah keunggulan tanaman kecombrang sebagai bahan pangan fungsional.. Pengujian aktivitas antibakteri dilakukan menggunakan metode difusi cakram dan analisa komponen kimia dengan kromatografi GCMS. Ekstrak air bunga kecombrang bersifat antibakteri terhadap E. Coli (zona hambat 4,8 mm/konsentrasi 60%) dan S. Aureus (zona hambat 6,87 mm, konsentrasi 20%). Ekstrak air bunga kecombrang memiliki komponen utama1-dodekanol (tR=11,60, area=11,73, kemiripan 95 %), 3metil-1-okso-2-buten 1-(2 1 ,4 1 , 5 1 -trihidroksi fenil) (tR=13,02, area=3,17 kemiripan 57 %) dan 1tetradekena (tR= 13,26, area=6,03, kemiripan 98 %. Kata Kunci: kecombrang (Etlingera elatior), pangan fungsionl, dan antibakteri abstract A research of microbial activity from water extract of kecombrang flower ( Etlingera elatior) have been reported. This research aim to give erudite evidence excellence of kecombrang flower upon which the functional food. Examination of antibacterial with disk diffusion methode and chemical component analyses use GCMS. Water extract flower of kecombrang flower have antibacterial activity to E. Coli ( zona of inhibition 4,8 mm, at concentration 60%) and S. Aureus ( zona of inhibition 6,87 mm, at concentration 20%). Water extract of kecombrang flower have especial component 1 -dodekanol ( tR=11,60, area=11,73, similarity at 95 %), 3-metil-1-oxo-2-buten 1-(21,41, 51-trihidroxyl phenil) ( tR=13,02, area=3,17, similarity at 57 %) and 1-tetradecene ( tR= 13,26, area=6,03, similarity at 98 %.
Abstrak Biomassa seperti sekam padi dan tempurung kelapa dapat menjadi sumber bahan baku briket sebagai salah satu energi alternatif pengganti bahan bakar fosil (minyak bumi).Penelitian ini bertujuan untuk mengkaji kualitas briket sekam padi dan tempurung kelapa melalui proses semi-karbonisasi pada temperatur antara 50-125 0C dengan durasi waktu proses 50-120 menit. Proses pembuatan briket meliputiproses semi-karbonisasi, pencampuran biomassa dengan perekat, pencetakan, pengeringan, dan uji kualitas briket. Pengujian kualitas briket meliputi analisis briket yaitu nilai kalor, kadar air, fixed carbon, volatile matter, abu, dan analisis ultimat. Disamping itu juga dilakukan uji kuat tekan, pengukuran emisi gas, dan uji termal briket yang dihasilkan.Hasilnya menunjukkan penurunan kadar air bahan baku briket sekam padi dan tempurung kelapa membutuhkan energi masing-masing 8.54% dan 4.97% dari proses karbonisasi murni yang menghasilkan semi arang. Nilai kalor briket sekam padi maupun tempurung kelapa mengalami penurunan masing-masing 9.72% dan 7.21% jika dibandingkan dengan bahan bakunya.Gas emisi dari briket sekam padi dan tempurung kelapa yaitu gas NOx, SOx, CO, dan hidrokarbon (HC) masih di bawah baku mutu yang dipersyaratkan. Hasil uji termal briket menunjukkan efisiensi termal briket sekam lebih baik dibandingkan briket tempurung kelapa dengan nilai efisiensi masing-masing sebesar 31.13% dan 22.28%. Kata kunci: Briket sekam padi, briket tempurung kelapa, semi karbonisasi, emisi gas, efisiensi termal. Abstract Biomass energy, among others, rice husk and coconut shell can be an alternative energy source to replace fossil fuels (petroleum). This study aims to assess the quality briquettes rice husk and coconut shell with raw materials through semi-carbonization process at a temperature between 50-125 0C with a duration of 50-120 minutes of processing time. Briquetting process meliputu semi-carbonization, refining raw materials and sieving made passes restrained 30 mesh and 30 detained 50 mesh. Then do the mixing biomass with adhesive, printed, dried and tested briquette quality test. Briquette quality testing consists of the analysis of the characteristics of briquettes are calorific value, moisture content, fixed carbon, volatile matter, ash, and the ultimate analysis. Besides, it also conducted compressive strength test, the measurement of gas emission, and thermal test briquettes were produced. The results show a decrease in raw material briquettes moisture content of rice husk and coconut shell on semi karbonization process requiring respectively 8.54% and 4.97% of the energy of pure carbonization process which produces semi charcoal. Calorific value briquettes rice husk and coconut shell fell respectively 9.72% and 7.21% when compared to the raw material. The quality of biomass briquettes is based on the results of the analysis of the characteristics and compressive strength test briquettes showed that coconut shell briquettes better quality than the rice husk briquettes. Briquettes gas emissions from rice husks and coconut shells are gas NOx, SOx, CO and hydrocarbons (HC) is still below the quality standards required. The test results demonstrate the thermal efficiency of thermal briquettes rice husk briquettes for 31.13% and better than coconut shell briquettes by 22.28%. Keywords: Briquette rice husk, coconut shell briquettes, semi-carbonization, gases,thermal efficiency DOI: http://dx.doi.org/10.15408/jkv.v0i0.4054
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