Kandungan fosfolipid dalam minyak kasar buah merah merupakan masalah utama dalam pengolahannya menjadi berbagai produk pangan, yang dapat dihilangkan melalui proses degumming. Tujuan dari penelitian ini adalah untuk mendapatkan model kinetik perubahan kualitas minyak buah merah hasil degumming (MBMD) selama penyimpanan. MBMD dikemas dalam botol gelap dan disimpan pada suhu 60, 75, dan 90°C selama ± 15 hari untuk dievaluasi kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid. Perubahan kualitas MBMD selama penyimpanan dihitung menggunakan persamaan Arhennius dengan perangkat lunak Microsoft Excell 2007. Hasil penelitian ini menunjukkan bahwa mutu MBMD menurun dengan meningkatnya suhu dan waktu penyimpanan. Kadar ALB dan bilangan peroksida MBMD meningkat mengikuti ordo 0, dengan energi aktivasi (Ea) 22416 dan 34839 J/mol ˚K. Sedangkan, penurunan kadar karotenoid sesuai dengan ordo 1 dengan Ea 48504 J/mol ˚K. Kadar ALB MBMD dengan Ea terendah adalah yang paling sensitif terhadap kerusakan hidrolisis selama penyimpanan, dibandingkan bilangan peroksida, dan kadar karotenoid. Kesimpulannya, perkiraan umur simpan MBMD berdasarkan peningkatan kadar ALB dan bilangan peroksida berhasil untuk ditentukan. Kinetics of Quality Change of Degummed Red Fruit (Pandanus conoideus) Oil during StorageAbstract The main problem in crude red fruit oil (CRFO) is the phospholipid content. That problem can be eliminated through degumming process. The objective of this study was to obtain kinetic model of quality of degummed red fruit oil (DRFO) during storage. The DRFO was packaged in dark bottles and stored at 60, 75, and 90°C for ±15 days to evaluated of water content, free fatty acids (FFA), peroxide value and total carotenoids content. The quality change of DRFO during storage was calculated using Arhennius equation with Microsoft Excell 2007 software. The results showed that the quality of DRFO decreases with the increase of temperature and storage time. The FFA and peroxide value of DRFOs were increase following a zero order, with energy of activation (Ea) of 22416 and 34839 J/mol ˚K, respectively, while carotenoid content was decrease at the first order with Ea of 69009 J/mol ˚K. The FFA content of DRFOs (the lowest Ea) was the most sensitive to hydrolisys damaged during storage, compared to both peroxide value and carotenoid content. As conclusion, the shelf life estimation of the DRFO based on the increasing of both FFA and peroxide values were successfully formulated.
Akway (Drimys piperita Hook. f) merupakan tumbuhan yang termasuk dalam kelompok tumbuhan berkayu, berdaun tebal aromatik dan termasuk kerabat winteraceae. Tumbuhan ini dimanfaatkan sebagai obat tradisional untuk mengobati malaria dan untuk meningkatkan vitalitas tubuh. Beberapa penelitian kandungan fitokimia ekstrak akway telah dilakukan untuk mengetahui potensi bioaktivitas akway. Ekstrak kulit kayu akway dilaporkan mengandung kelompok senyawa alkaloid, saponin, tanin, flavonoid, terpenoid dan glikosida. Minyak atsiri kulit kayu akway mengandung linalool, β-pinen, α-pinen, nerolidol dan terpineol. Senyawa-senyawa tersebut dilaporkan memiliki aktivitas antioksidan yang tinggi. Tujuan penelitian ini adalah untuk menentukan kapasitas antioksidan ekstrak kulit kayu akway secara in vitro dan vitamin C sebagai kontrol positif. Pengujian kapasitas antioksidan yang dilakukan meliputi kandungan total fenol dengan metode Folin-Ciocalteu, kandungan flavonoid dengan metode aluminum klorida, kapasitas penangkalan radikal bebas menggunakan metode DPPH (1,1-Diphenyl-2-picrylhydrazyl)-radical scavenging assay dan daya reduksi menggunakan metode reduksi Fe+3 menjadi Fe+2. Hasil penelitian menunjukkan bahwa ekstrak metanol memiliki kandungan total fenol dan flavonoid yang tertinggi dibandingkan dengan ekstrak etanol dan etilasetat. Kandungan total fenol dan flavonoid ekstrak metanol masing-masing sebesar 18,22 dan 14,32%. Ekstrak metanol dan vitamin C memiliki kapasitas menangkal radikal bebas DPPH dan daya reduksi yang paling tinggi kemudian diikuti ekstrak etanol dan etilasetat. Kemampuan menangkal radikal bebas ekstrak metanol dan vitamin C pada konsentrasi 200 µg/ml masing-masing sebesar 90% dan 88,31% sedangkan daya reduksi masing-masing sebesar 0,54 dan 0,62. Kesimpulannya, ekstrak metanol memiliki kapasitas antioksidan yang paling tinggi dibandingkan dengan ekstrak etanol dan etilasetat. Abstract Free Radical Scavenging Activity and Reducing Power of Akway (Drimys piperita Hook. f.) Bark ExtractsAkway (Drimys piperita Hook. f) was a woody and aromatic plant of winteraceae. This plant was used as traditional medical plant to heal malaria and to enhance vitality of body. Some studies were done to know bioactivity potency of akway extracts. D. piperita bark extract contains alkaloid, saponin, tanin, flavonoid, terpenoid and glycoside. The bark essential oil of the plant consists of lynalool, β-pinene, α-pinene, nerolidol and terpineol. Those compounds were exhibited high antioxidant activity. The objectives of this research were to determine total phenol and flavonoid of the extracts and its antioxidant capacity which was compared to antioxidant capacity of vitamin C. The assay of antioxidant capacity comprised of total phenol and flavonoid content, free radical scavenging activity, and reducing power. Total phenol and flavonoid was determined using Folin-Ciocalteu and aluminum chloride method, respectively while determination of free radical scavenging activity and reducing power using DPPH-radical scavenging and Fe+3 to Fe+2 reducing power method, respectively. The results indicated that methanol extract had the highest in total phenol and flavonoid content. Total phenol and flavonoid of methanol extract were 18.22% and 14.32%, respectively. Vitamin C and methanol extract had the highest DPPH (1,1-Diphenyl-2-picrylhydrazyl)-radical scavenging activity and reducing power, respectively. DPPH-radical scavenging activity of methanol extract and vitamin C in concentration of 200 µg/ml were 90% and 88.31%, respectively while its reducing power were 0.54 and 0,62, respectively. As conclusion, methanol extract had the highest antioxidant activity compared with ethanol and ethyl acetate extracts.
Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.
Cereals and legumes are very easily damaged by fungi, including toxigenic fungi species such as Aspergillus flavus which can produce aflatoxins. Various methods have been carried out to reduce aflatoxin contamination in foods, including the use of plant extracts based antimicrobial compounds. One of indigenous herbs in Papua that has potency as natural antimicrobial is Kebar grass (Biophytum petersianum Klotszch). The aims of this study were to investigate the chemical composition and the effect of kebar grass stem ethanol extract on the growth of toxigenic A. flavus. Kebar grass stem ethanol extract at concentrations of 5, 10, 15, 20, 25, and 30 mg mL-1 was tested on the growth of A. flavus in two types media i.e. corn based-medium and peanut based-medium. The result showed that kebar grass stem ethanol extract at concentration of 15 mg ml-1 in corn based-medium and peanut based-medium caused 100% growth inhibition of A. flavus. The major compounds in kebar grass stem ethanol extract were: Pyrocatechol, Methylhydrazine hydrochloride, 2-Fluoropropane, Isobutyric acid, 2,6-Dimethoxyphenol. The results obtained from this study suggested that the ethanol extract of the kebar grass stem can be used as a natural antifungal agent to inhibit the growth of aflatoxigenic A. flavus.
Akway ( Hook f.) is a woody, evergreen and aromatic plan that was a member of Winteraceae. This plant is used by Sougb tribe living in Sururey village, District of Manokwari, West Papua to heal malaria and to enhance the vitality of body. The objectives of the research were to determine antibacterial activities of extract of akway bark on some concentrations, heating time on 100 C, level of acidity (pH) and salt content. The extraction process of akway bark was done by using maceration method at room temperature for 72 hours. The extraction was done by using three kinds of solvent, those are ethanol, ethylacetate and hexane. Antibacterial capacity assay was done by using agar diffusion method on four species of bacteria those are ATCC25922 o ATCC10876 ATCC27853 and ATCC25923. The results indicated Whereas heating time on 100 antibacterial capacity of akway bark extracts.Keywords: Akway, extract, antibacterial, heating, pH and salt content ABSTRAK Akway ( Hook f) adalah tumbuhan berkayu, berdaun hijau yang aromatik dan tergolong dalam famili Winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Manokwari PapuaBarat untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan kapasitas antibakteri ekstrak kulit kayu akway pada beberapa tingkat konsentrasi, waktu pemanasan ekstrak pada 100 C, tingkat keasaman (pH) dan kandungan garam. Proses ekstraksi kulit kayu akway dilakukan dengan menggunakan metode maserasi pada suhu ruang selama 72 jam. Ekstraksi dilakukan dengan menggunakan pelarut etanol, etilasetatdan heksan. Pengujian kapasitas antibakteri ekstrak dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri, yaitu ATCC25922 ATCC10876 ATCC27853 dan ATCC25923 Hasil menunjukkan bahwa konsentrasi dan tingkat keasaman mempengaruhi kapasitas antibakteri ekstrak etilasetat kulit kayu akway. Pemanasan pada suhu 100 C selama 25 menit dan kandungan garam sampai 5% tidak mempengaruhi kapasitas antimikroba ekstrak kulit kayu akway.Kata kunci: Akway, ekstrak, antibakteri, pemanasan, pH dan kandungan garam
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