Sea urchins can be used in medicine, has potential as a new type of antibiotic to developed in the pharmaceutical field, which is rich in bioactive compounds as a steroid, triterpenoids, saponins, and antioxidant properties. Conventional extraction generally takes a long time, is less environmentally friendly, and potentially triggers bioactive compound damage, so it needs alternative methods such as Ultrasound-Assisted Extraction (UAE). The extracting technology, including ultrasonic-assisted extraction (UAE) and solvent variation (ethyl acetate and methanol) of bioactive compounds from sea urchin (Diadema setosum) were optimized and compared. The purpose of this study was to study the application of UAE and solvent variation methods for sea urchin extraction from the Barrang Lompo Island in South Sulawesi. Comparing the maceration and ultrasonic assisted extraction methods. Optimization of extraction with UAE was carried out on the variable of extraction duration and type of solvent. Gas Chromatography-Mass Spectrometry results show that ultrasound-assisted extraction generally produces compounds of CHOLEST-5-EN-3-OL (3. BETA.), palmitic acid, 9-Octadecenoic acid (Z) -, methyl ester, stearic acid, oleic acid, flavonoids, phenols, pentadecanoic acid and batilol and streoid, which has a function as an antioxidant, anti-inflammatory, anti-tumor, anti-cancer agents and antibacterial. The results showed the best results using ultrasound-assisted extraction with a duration of 30 minutes and using solvent ethyl acetate. These results implied that extracts obtained by sonication showed the highest bioactive compounds and antioxidant activity, thus proving that this activity depends directly on the antibacterial properties.
Penilaian kesegaran ikan yang paling mudah dilakukan adalah penilaian secara sensori meliputi penampakan, warna, aroma, dan tekstur. Selain itu dibutuhkan laboratorium memadai, alat dan bahan yang tidak dimiliki oleh setiap orang, sehingga seiring dengan perkembangan teknologi diperlukan suatu alat yang praktis untuk mendeteksi kesegaran ikan secara mudah dan cepat. Alat tersebut dapat berbentuk potongan label kecil yang ditempatkan dalam kemasan. Label cerdas ini dapat memberikan informasi kepada konsumen mengenai kualitas ikan yang dikemas dengan perubahan warna, sehingga konsumen dapat mengetahui kualitas ikan yang akan dibeli. Industri pengolahan daging banyak mengembangkan metode untuk mengevaluasi kesegaran dari produk. Salah satunya dengan menampilkan tanggal kedaluwarsa, namun ini tidak mampu memberi informasi kesalahan penyimpanan. Pengembangan kemasan cerdas berupa indikator warna antosianin dari kubis merah dapat memantau kualitas daging apabila terpapar suhu tinggi dan pada saat penyimpanan. Dalam penelitian ini dilakukan ekstraksi kubis merah untuk menghasilkan ektrak antosianin yang di diharapkan dapat digunakan sebagai film indikator warna dalam bentuk film kitosan-PVA (Polivinil Alkohol) dengan pewarna alami dari kubis merah. Metode ektraksi yaitu (1) metode Maserasisonikasi; (2) metode maserasi sederhana; (3) metode perebusan; dan (4) metode perebusankopigmentasi. Ekstrak pewarna kubis merah terbaik diperoleh dari metode maserasi-Sonikasi dengan lama ekstraksi 60 menit memiliki pH 4.63 dengan total 1553.33 mg antosianin/100 g kubis merah segar. Intensitas warna ekstrak antosianin kubis merah menunjukkan Nilai ⁰hue sebesar 281.4 Berdasarkan diagram Munsell, nilai ⁰hue ini berada pada kisaran warna ungu-biru (PB). Sedangkan Total padatan ekstrak antosianin kubis Karakterisasi Antosianin Kubis Merah Sebagai Indikator Pada Kemasan Cerdas 47 merah yang diperoleh adalah sebesar 72.22 ± 0,007%, sedangkan jumlah rendemen yang dihasilkan sebesar 28,34%. Dapat disimpulkan hasil ekstraksi dengan metode maserasisonikasi dapat dilanjutkan sebagai film indikator warna kubis merah. Ini dapat diterapkan sebagai kemasan cerdas untuk mendeteksi kerusakan daging.
Desa Tallung Tondok (Kecamatan Malua) merupakan desa yang terletak di Kabupaten Enrekang. Desa tersebut memiliki potensi dalam pengembangan produk pangan dari jamur tiram yang menjadi komodtas khas Kabupaten ini. Desa tersebut memiliki beberapa kelompok wanita tani yang berkecimpung dalam pengolahan keripik dan nugget jamur tiram, namun dari segi kualitas dan kuantitas produk yang dihasilkan masih sangat rendah. Pelaksanaan penyuluhan dan pelatihan bagi Kelompok Wanita Tani Kartini dan Kelompok Wanita Tani Buntu Landang di Desa Tallung Tondok, terutama dalam hal diversivikasi produk pangan merupakan solusi yang ditawarkan dalam rangka meningkatkan nilai tambah (value added) produk keripik dan dodol salak. Penyuluhan dan pelatihan yang telah dilaksanakan antara lain adalah penyuluhan sanitasi dan hygiene proses produksi, aplikasi pelabelan dan kemasan pangan, penyuluhan P-IRT dan sertifikasi halal produk, analisis kimia gizi dan umur simpan produk, perancangan peralatan dan diversifikasi pembuatan produk di kedua mitra tersebut. Diharapkan dengan kegiatan ini dapat membina dan memacu kedua mitra untuk menghasilkan produk yang bersaing dipasaransehingga dapat meningkatkan kehidupan ekonomi di desa tersebut. Pelaksanaan pengabdian masyarakat ini dievaluasi setiap bulannya dan dapat menjadi percontohan bagi kelompok wanita tani lain di Kabupaten Enrekang.
This study aims to: 1) find out how the picture of learning outcomes of students by using the Discovery The purpose of this study was to determine the application of the Discovery Learning learning model and the effect of the Discovery Learning learning model in overcoming the misconception of atmospheric material. Data was collected in February-March 2020. The research design method used was an experimental method with the Pretest and Posttest control group design. In this study conducted in two classes, namely X IPS1 as an experimental class and X IPS2 in SMA Negeri 2 Makassar as a control class. The instrument used is a multiple-choice diagnostic test with the CRI (Certainity Response Index) method. The results of the study that there is an influence of student learning models regarding learning models, it can be concluded that the concept of atmospheric component components decreased misconception by 34%, the concept of weather and climate components decreased misconception by 33% and the concept of climate classification components experienced a decrease in misconception by 32%. It can be concluded that there is an influence of Discovery Learning learning model in overcoming misconceptions that occur in atmospheric material in SMA Negeri 2 Makassar.
Chemical compounds from cocoa, buni, and cinnamons are expected to inhibit the activity of the enzyme α-amylase, α-glucosidase, and proanthocyanidin as mimetic insulin. Cinnamic acid may inhibit the enzyme activity of HMG-CoA reductase, so that provides benefits for people with diabetes mellitus because it can stimulate pancreatic cells to produce insulin. The objective of this study was to evaluate polyphenols and a-amylase inhibitory activity of a multiherbal formulation. The multiherbal extract prepares with aqueous, acetone, and ethanol. Total phenolic content was found to be 236.28 mg of GAE/100 g (cacao fat extract), 217.94 mg of GAE/100 g (cacao free fat extract), 159.61 mg of GAE/100 g (cinnamons extract), and 181 mg of GAE/100 g (buni extract). α-amylase inhibitory activity found to be 88.74 ppm (cacao extract), 85.32 ppm (cinnamons extract), 83,49 ppm (buni extract), and 13.07 ppm (acarbose). All compounds revealed inhibition potential with IC50 when compared to the standard acarbose.
This study determined the effect of supervision and professionalism on teacher performance in State Junior High Schools of SP. Padang. This research uses quantitative methods. The population in this study were all junior high school teachers with the status of Civil Servants in SP. Padang. While the sample was obtained by totaling sampling technique with 51 respondents. Data collected by documentation, questionnaires, and observations. Data analysis techniques using simple linear regression formula and multiple linear regression with the help of SPSS software. The results of the study concluded that there was an influence of supervision and on the teacher performance of the State Junior High Schools of SP. Padang. There is an influence of teacher professionalism on teacher performance in State Junior High Schools of SP. Padang. There is an influence of teacher supervision and professionalism together on the teacher performance of State Junior High Schools of SP. Padang.
Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.
Kegiatan pengabdian kepada masyarakat ini bertujuan untuk melatih guru SD di Desa Petunang, Kabupaten Musi Rawas untuk membuat bahan ajar berbasis multimedia dengan menggunakan aplikasi Microsoft PowerPoint dan Cabri 3D, menghasilkan bahan ajar berbasis multimedia, dan melihat respons peserta terhadap kegiatan pelatihan.Pengabdian ini penting agar guru di setiap daerah mampu untuk menghasilkan bahan ajar berbasis multimedia yang berkualitas dan mendorong perkembangan pembelajaran yang berorientasi pada keterampilan abad 21. Model yang dilakukan dalam kegiatan pengabdian ini adalah model pendampingan dengan metode pembagian alat dan bahan serta metode demonstrasi yang diikuti oleh 9 peserta dari SDN 1 Petunang. Hasil kegiatan menunjukan bahwa kegiatan berlangsung dengan baik serta guru-guru mampu membuat dua buah bahan ajar berbasis multimedia. Respons peserta pelatihan masuk ke dalam kategori memuaskan (3,129 dari 4) dengan rata-rata range kepuasan untukseluruh indikator sebesar 78,24%. Respons tertinggi terdapat pada item respons pelatihan sangat bermanfaat bagi guru yaitu sebesar 97,22%. Namun, respons untuk menggunakan multimedia sebagai bahan ajar cukup kecil dikarenakan keterbatasan fasilitas. Oleh sebab itu, diperlukan kerja sama berbagai pihak agar dapat memperbaiki sarana dan prasana pendukung agar dapat meningkatkan kualitas dan hasil belajar siswa.
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