Ubi jalar yang berwarna ungu merupakan sumber antosianin yang berfungsi sebagai antioksidan yaitu dapat menangkap radikal bebas, sehingga berperan untuk mencegah terjadinya penuaan, kanker, dan penyakit degeneratif. Pergeseran pola hidup masyarakat dari makanan tradisional menjadi makanan instan dan cepat saji dapat memicu atau menyebabkan terbentuknya radikal bebas, begitu juga peningkatan jumlah kendaraan yang dapat menyebabkan polusi udara rentan teroksidasi menjadi radikal bebas. Penelitian ini bertujuan untuk melihat pengaruh pengurangan antioksidan dan antosianin pada pengolahan ubi jalar ungu ( tepung, sirup dan selai dari ubi kukus dan rebus). Ubi jalar yang digunakan adalah ubi jalar ungu lokal. Untuk penentuan uji antosianin digunakan metoda Spektrofotometri dan uji antioksidan dengan metoda DPPH dengan menentukan nilai Ic50. Proses pengolahan ubi ungu menurunkan kadar antioksidan dengan didapatkannya nilai IC50 yaitu ekstrak mentah sangat kuat (5,00 mg/L) dibandingkan kukus (47,82 mg/L) dan rebus (86,22 mg/L). Kadar antosianin ekstrak mentah lebih tinggi dari kukus dan rebus, proses pengolahan pembuatan sirup kukus kadar antosianin lebih tinggi dari selai dan tepung. Penurunan aktivitas antioksidan berbanding lurus dengan penurunan kadar total fenolik dan antosianin serta proses produk olahan dengan urutan mentah, kukus dan rebus
The mechanism of polyphenol oxidase enzyme inhibition was studied by isolation of enzyme from the passion fruite juice (Passiflora Sp). The extracted enzyme polyphenol oxidase has an optimum activity at pH 5,6 and temperature of 30 0 C using a pirogalol substrate. The pattern of inhibition of the enzyme polifenol oxsidase studied using cysteine and ascorbic acid. Cystein of 10 mM consentration can inhibit the enzyme polyphenol oxidase activity as 97.25%, ascorbic acid with the same concentration can inhibit the enzyme polyphenol oxsidace 96.5%. The pattern of inhibition of cysteine is more likely to be competitive, while non-competitive with ascorbic acid.
In this study, one triterpenoid compound from n-hexane fraction of Lantana camaraLinn leaves has cytotoxic activity was isolated. Isolation was carried out using gravity chromatographycolumnand purification by recrystallization method. Isolated compound was obtained white solid with melting point 252-253oC. The structure of isolated compound was elucidated using spectroscopic analysis Ultraviolet (UV), Infrared (IR), 1H-Nuclear Magnetic Resonance (1H-NMR), 13C-Nuclear Magnetic Resonance (13C-NMR) Heteronuclear Multiple Bond Connectivity (HMBC), Heteronuclear Multiple Quantum Correlation (HMQC), Distortionless Enhancement Polarization Transfer (DEPT) and comparative literature data, identified as Lantadene A (22β-angeloyloxy-3-oxoolean-12-en-28-oic-acid) with molecule formula C35H52O5. The Lantadene A compound was evaluated for cytotoxic activity against shrimp larvae Artemia SalinaLeach using Brine Shrimp Lethality Test(BSLT) method, showed strong cytotoxic activity with an LC50value of 48.97 µg/mL.
In this research, cellulose from waste leaves are conversed into ethanol by SSF technology using cellulase from Trichoderma viride strain T1 sk. In saccharification process, cellulase breaks cellulase polymer into glucose. Simultaneously, the formed glucose is conversed into ethanol by invertase produced by Saccharomyces cerevisiaewhich is grew on YPD medium. Waste leaves are pretreatmented using basic solutions : basic NaOH 1 %, NH4OH 8 %, NaOH 1 % + NH4OH 4 % and NaOH 1 % + NH4OH 8 % with ratio of solid mather (sample) : liquid (basic solution) 1:10 (w/v) with volume of basic solution 100 mL. Immersion time is variated for 24, 48 and 72 hours on 50 0 C. The result of research shows that the use of NaOH 1% + NH4OH 4% gives the highest glucose concentration 933,75 µg/mL with immersion time for 72 hours on 50 0 C. After being pretreatmented, sample of 0,4 g waste leaves produce the highest glucose concentration. Measurement by GC/MS shows ethanol concentration 62,41% on fermentation time 96 hours with volume of ethanol 2,45 mL for 0,4 g sample.
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