Agricultural and plantation wastes, especially cocoa plants, have not been widely used, although in some conditions they have potential as animal feed ingredients and raw materials for composting. So needs a program potential utilization of waste produced by the plant cocoa is cocoa shell waste such as being liquid smoke. Liquid smoke is a natural food preservative. One of the advantages of liquid smoke is antioxidant compounds. This study aims to know the antioxidant activity of cocoa shell liquid smoke on a variety of different water content. This research is an experimental quantitative descriptive method so that an analysis of the antioxidant activity of liquid smoke from cocoa peel is obtained. The results showed that the liquid smoke of cocoa peels at a moisture content of 25%, 20%, 15%, and 10% had strong antioxidant activity because the IC 50 values obtained were below 50 ppm.
This research has been carried out to determine the activity of purple rice stem, 'broken skin' purple rice and 'skinned' purple rice. Preparation of materials includes the collection of purple rice from 'Tuah Sakato' farmer group that cultivates the rice using organic methods. The extraction method used is maceration extraction with n-hexane methanol. The rotary evaporator extracts each solvent variation from the solvent. Concentrated extracts from each solvent were tested for their antioxidant activity using the DPPH method (2,2-diphenyl-1-picrylhydrazyl) at five concentrations within the range of 800-6000 ppm, based on the sample varieties. The comparison used is ascorbic acid (vitamin C). Determination of the value of antioxidant activity had used the IC 50. The results showed that the highest antioxidant activity was possessed by purple rice stems, as evidenced by the IC 50 value of 1.474 ppm, followed by 'broken skin' purple rice with IC 50 of 4.130 ppm, and the lowest was 'skinned' purple rice with IC 50 of 98.95 ppm. Purple rice stems have the highest antioxidant activity since the antioxidant compound still intact without any further process. Then, 'broken skin' purple rice has higher antioxidant activity than 'skinned' purple rice because the former still has epidermis that contains high antioxidants. High enough antioxidant activity makes this purple rice an alternative food source that can ward off free radicals causing degenerative diseases due to unhealthy modern lifestyles.
Cocoa fruit peel is one of the natural wastes that has not been widely used. Cocoa fruit peel is thought to have secondary metabolites that can kill bacteria. The purpose of this study is to determine the antibacterial properties of liquid cocoa peel smoke and, determining minimum inhibitory concentration as well as concentration growth of Escherichia coli and Staphylococcus aureus pathogenic bacteria. This research had been conducted in April to May 2019. Testing of antibacterial activity was Well method. The results of study showed that the liquid smoke of cocoa peel at 10% moisture content was able to inhibit the growth of E.coli and, S.aureus bacteria at the highest level compared to the liquid smoke of brown skin moisture content of 15%, 20% and 25%. The inhibitory zone value in Cocoa fruit peel liquid smoke with moisture content of 10% against E.coli bacteria was 25.1 mm, while S.aureus bacteria had an inhibition zone value of 32.6 mm. E.coli bacteria showed stronger resistance compared to S.aureus. This was indicated by the E.coli inhibition zone was smaller than the S. Aureus inhibition zone. The minimum inhibitory concentration and, the minimum kill concentration in a row were at concentrations of 3.125% and 12.5% for E.coli bacteria.
This study aims to determine the fenol and carbonil content of fillet of tilapia (Oreochromis niloticus) given preservation with liquid smoke derived from a combination of liquid smoke treatment concentration, soaking time, types of packaging and storage time are different. This study was conducted experimentally using factorial experiment with a completely randomized design patterns (RAL) 5 x 3 x 3 x 5 with 3 replicates in order to obtain 675 experimental units. A factor consists of the concentration of liquid smoke consisting of Control (smokeless liquid / 0%), 5% and 10%, 15% and 20%; factor B consists of soaking time with liquid smoke is composed of three (3) levels ie soaking time 5 minutes, 10 minutes and 15 minutes; factor C consists of the type of packaging consists of three (3) levels ie without packaging (control), packaging polyethylene (PE) and packaging of polypropylene (PP) and factor D consists of the storage time (days) consists of 5 (five) levels ie 0 , 3,6,9 and 12 days. The parameters measured were the levels of fenol and carbonil content. Results of research on the analysis of variance showed 1) the combination of the two treatments on fillet of tilapia which different concentrations of liquid smoke with different types of packaging showed no interaction on the percentage of phenol content, while for two, three and four combinations of other treatments did not show any significant differences (no interaction). 2). levels of phenol fillet of tilapia on a combination of four treatments, namely prolonged submersion, different concentrations of liquid smoke, types of packaging and storage time shows the results of phenol levels low enough that a value ranging from .00 to 0.0025% and already meet the quality requirements of fish fillets smoked tilapia. 3) content carbonyl tilapia fillet between the two combination treatments with a concentration difference types of packaging, keep the concentration difference with storage time and packaging differences with storage time showed their interactions, while the two other treatment combinations that no further interaction interaction occurs in three combined treatment difference concentration, types of packaging and storage of different treatment combinations while three others and four other treatments no interaction. 4). levels of carbonyl tilapia fillet of 4 treatment combinations that different concentrations, dipping time, types of packaging and storage time ranged from 0.00 to 12.01%.
Jajanan, makanan dan kantin sehat sehat merupakan kebutuhan anak-anak sekolah yang punya andil besar dalam menumbuhkan generasi berprestasi kedepan. Permasalahan sekarang ini sering ketersediaan jajanan, makanan dan kantin sehat kurang tersedia khususnya di sekolah SMA 2 Batang Anai sehingga perlu dilakukan penyuluhan. Tujuan kegiatan penyuluhan ini memberikan informasi masalah jajanan,makanan dan kantin sehat kepada anak-anak sekolah, pengelola kantin masyarakat sekitar sekolah yang berjualan di sekolah. Metode yang digunakan menggunakan metode ceramah dan tanya jawab (diskusi). Kegiatan diadakan aula SMA 2 Batang Anai pada tanggal 7 Januari 2019 diikuti oleh 30 peserta. Hasil penyuluhan menunjukkan peserta sangat antosias mengikuti kegiatan ini sampai selesai. Harapan peserta agar kegiatan ini berlanjut secara terus menerus setiap awal tahun. Kata kunci : Penyuluhan, jajanan, makanan, sehat, sekolah
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