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.
The study aims to determine the number of mass and antioxidant activity of β-glucan extracted from S.cerevisieae which grown on vegetable and fruit wastes. The method used is experimental with descriptive analysis which consisted of 3 treatments namely banana waste, papaya waste, and napa cabbage waste as fermentation medium, repeated thrice. Fermentation medium was made by mixing waste with water with the ratio of 1:2. Ten percent (w/v) of S.cerevisieae was inoculated and incubated for 48 hours, at 27 ℃. Extraction of β-glucan was carried out using acid-alkaline methods and antioxidant activity was tested by DPPH (2,2-Diphenyl-1-picrylhydrayl) method and the microstructure of β-glucan is determined by Scanning Electrone Microscope. The result showed that the best medium in producing β-glucan was papaya waste which resulting 19.094 g β-glucan mass, with radical scavenging activity of 20.71 % and globular diameter of 533 μm.
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.
Probiotic yoghurt is one of dairy products that has benefits to the human health. This research aimed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit (Hylocereus polyrhizus) dices prior to the fermentation. The research method was experimental method with 4 treatments and 3 replications in a completely randomized group design. The data were analyzed using one-way analysis of variance followed by Duncan's multiple range test at P<0.05. The treatment in this research was different addition levels of skim milk (3%, 5%, 7%, and 9%) to yoghurt. The pH, color, aroma, taste, texture, viscosity and overall acceptance were assessed. The addition of skim milk increased (P<0.05) the acceptability of flavor, texture, viscosity and overall acceptance, in which the addition of skim milk at 9% showed the highest acceptability of taste. However, different addition level of skim milk did not significantly affect pH and the acceptability of color and aroma of yoghurt. The pH of yogurt ranged from 4.06 to 4.26. In addition, the color and aroma of yogurt were in the scale of neither like or dislike, the texture was in the scale of dislike to like, taste, viscosity and overall acceptance were in the scale of dislike to neither like nor dislike. In conclusion, skim milk should be used for producing yogurt with red dragon fruit at 9% of whole milk to obtain acceptable product.
Cocoa shell and cocoa husk are the waste from the processing of cocoa beans whose utilization has not been done optimally. The cocoa shell and cocoa husk contain phytochemical compounds which are potential to inhibit the growth of pathogenic bacteria in food products. The aim of this study is to find the ratio of cocoa shell extracts and cocoa husk extracts that most effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Salmonella sp. The method used experimental research followed by Randomized Block Design Factorial Pattern with 9 treatments and 3 replication. The treatment consists of two factors. The first factor was 3 types of extract (1:1, 2:3 and 3:2) and the second factor was 3 bacteria types (Escherichia coli, Staphylococcus aureus and Salmonella sp). The result showed that the extract mixture of cocoa shell and cocoa husk didn’t provide interaction effects, but provided an independent effect to inhibit the various types of bacteria. The comparison of 3:2 w/w of cocoa shell and cocoa husk extract contain phenol 0.063% and flavonoid 0.0191% gave the most effective inhibitory effect on Escherichia coli with a diameter of inhibition zone 5.84 mm (resistant), Staphylococcus aureus 4.04 mm (resistant) and Salmonella sp. 21.00 mm (sensitive) and was able to reduce the total bacteria of Escherichia coli 7.67 log CFU/ml (6.19%), Staphylococcus aureus 7.06 log CFU/ml (13.65%) and Salmonella sp. 6.49 log CFU/ml (20.62%). Phytochemical tests showed that cocoa shell extract and cocoa husk extract containing phenol, flavonoid, triterpenoid, tannin, and alkaloid.
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