Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia), Panax (from the genus of Panax L.) and Habbatussauda (black cumin/black seed/Nigella sativa) in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum) is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom) were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5), respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply the Indonesia standard of SNI 4446:1998. This result show that the cardamom herbal coffee is potential to be developed as on of coffee diversification product. Keywords: coffee mix, herbal, cardamom, coffee diversification.
Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.
Staphylococcus aureus (S. aureus) is positive gram bacteria which often infect humans. The use of antibiotic for therapy is the factor of resistance. S. aureus resistant towards some biotic like tetracycline, streptomycin, chloramphenicol, ampicilin, eritromisin and penicillin. The increase of the resistance demands more findings on new drugs. Ethanol extracts of cocoa beans has a block capacity towards the growth of S. aureus via in vitro. The effect of antibacterial of ethanol extracts has already been proved. However, its morphology changes on S. aureus after given ethanol extracts of cocoa beans is not found yet. This research is aimed at studying the morphological changes on S. aureus after given ethanol extracts of cocoa beans. The research design is Quasi Experimental with Posttest Only Control Group Design. The sample used is S. aureus whereas the material tests is ethanol extracts of cocoa beans in concentration of 31.2 mg/mL; 15.6 mg/mL and 7.8 mg/mL. The negative control is sterile aquades and the positive control is cephalexin suspension 4 ug/mL. The method for observing the S. aureus morphology change is scanning electronic microscope. The research result shows that there is a morphology change. Given ethanol extracts of cacao seed at 7,8 mg/mL and 15,6 mg/mL, there is enlargement of wall cell and the unity of septum. And at 31,25 mg/mL, there is protrusion at the wall cell and enlargement of wall cell.Keywords: Antimikrobial, Cacao, SEM, Staphylococcus aureus.
Guru merupakan komponen pengajaran yang memegang peranan penting dan utama. Keberhasilan guru dalam menyampaikan materi sangat tergantung pada kelancaran interaksi komunikasi antara guru dengan siswanya. Selain itu, media pembelajaran juga dapat mendorong keaktifan siswa di kelas, salah satunya melalui pemanfaatan Lembar Kerja Siswa (LKS) sebagai media pembelajaran. Dengan adanya LKS siswa dapat memahami materi pelajaran secara keseluruhan dengan lebih mudah. Di samping itu, untuk memotivasi belajar siswa yang diharapkan akan meningkatkan pencapaian hasil belajar yang optimal, yang berpengaruh pada prestasi yang dicapai. Penelitian ini mencoba menganalisis masalah pemanfaatan Lembar Kerja Siswa (LKS) dalam meningkatkan prestasi belajar matematika siswa kelas III SDN Ellak Laok V Kecamatan Lenteng Sumenep, dengan subyek sebanyak 22 orang, dengan menggunakan metode penelitian observasi dan tes. Untuk metode observasi ditulis dengan rumus prosentase, sedangkan untuk metode tes dihitung dengan mencari nilai rata-rata (mean), kemudian dianalisis secara deskriptif kualitatif. Hasil penelitian menunjukkan bahwa pemanfaatan LKS oleh guru dan siswa sudah termasuk kriteria baik. Hal ini dapat dilihat dari angka prosentase aktivitas guru yang mengalami peningkatan dari 55,6% pada siklus I menjadi 83,33% pada siklus II. Sedangkan untuk aktivitas siswa juga mengalami peningkatan dari prosentase sebesar 57,14% pada siklus I menjadi 92,86% pada siklus II. Adapun pengaruhnya terhadap prestasi belajar siswa pada pelajaran matematika juga menunjukkan peningkatan nilai rata-rata, yaitu dari nilai 66,5 dengan jumlah siswa yang tuntas belajar memperoleh nilai ≥ 65 sebanyak 13 orang pada siklus I menjadi 78,59 dengan jumlah siswa yang tuntas belajar memperoleh nilai ≥ 65 sebanyak 20 orang dari jumlah siswa 22 orang pada siklus II. Sehingga dapat disimpulkan bahwa Pemanfaatan Lembar Kerja Siswa (LKS) efektif digunakan untuk meningkatkan prestasi belajar siswa kelas III SDN Ellak Laok V Kecamatan Lenteng Sumenep.
Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of cocoa beans produced. Addition of starter culture to improve the fermentation performance has been previously reported by some researchers. In this study, Lactobacillus fermentum (LF) inoculum was used as stater culture for small scale cocoa fermentation (15 kg). The LF culture (10 7 CFU/gr) was added in several concentration (1, 2.5, and 5% w/w) prior cocoa fermentation. The fermentation was carried out in 4 days (96 h) with once turning in 48 h. The result showed that the addition of LF in small batch of cocoa fermentation could improve the performance of fermentation and resulted in higher amount of fermented cocoa beans (70,34%, 5% LF) compared to natural fermentation and fair average quality (FAQ) beans (45% and 41%, respectively). This research result is significantly important solving the issues of fermentation concerning with minimum quantity of cocoa needed. With this approach, small batch of cocoa fermentation even could result in comparable quality to full-batch fermentation.
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