This study is aimed to determine changes in antioxidant activity, total phenol,
curcumin and hedonic quality of first and second brewing spiced drinks as
functional drinks. This study used two treatments which were the first brewing
and the second brewing. The basic material used was spiced drink consisted of
ginger, turmeric, white turmeric, ginger sand, temulawak, temu mangga, lime,
secang, rock sugar, brown sugar and water. The method was done by making spiced
drinks with spices in a beaker glass which was brewed for 30 minutes with 1000
ml of boiled aquabidestilate water (100˚C), then filtered to get the
first brewing spiced drink (S1). Furthermore, the brewing process was done with
the same spices to get the second brewing spice drink (S2), then testing the
parameter of the spiced drink. The parameter tested included antioxidant
activity with the DPPH method, total phenol using the Folin-Ciocalteu method and
the level of curcumin with High Performance Liquid Chromatography (HPLC).
Hedonic quality tested included taste, aroma, color and overall preference. The
results of this study show that the first brewing spiced drinks has antioxidant
activity 78.642%, total phenol 33.156 ppm and curcumin 46.916 ppm, while the
second brewing spiced drinks has antioxidant activity 61.905%, total phenol 17,
378 ppm and curcumin 16.184 ppm. Based on these data, it appears that
antioxidant activity decreases by 16.737%, total phenol decreases by 15.77 ppm
and curcumin decreases by 30.732 ppm. The color, aroma and overall preference of
the first brewing spiced drink are more preferably by panelists whereas the
taste of the second brewing spiced drink is more preferably by panelists
compared to the taste of the first brewing spiced drink.
A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the presence of Listeria monocytogenes in selected raw and processed meat products. Results indicate that Listeria monocytogenenes (originally named Bacterium monocytogenes) is a gram-positive, non-sporeforming, highly mobile, rod-type, and facultative anaerobic bacterium species. It can grow under temperatures between -1.5°C to 45°C and at pH range between 4.4 and 9.4, with the optimum pH of 7. Rapid methods (PCR based and VIDAS-LDUO®) detected Listeria monocytogenes faster than the conventional method. It was also gathered that Phenotypic identification and Genotypic identification are two types of confirmation test for Listeria monocytogenes. Listeria monocytogenenes can be found in raw meat and meat product because of environmental contamination, cross contamination or error process.
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