Telah dilakukan penelitian tentang skrining fitokimia dari serbuk ekstrak buah buncis (Phaseolus vulgaris L). Penelitian ini bertujuan untuk mengetahui kandungan senyawa kimia yang terdapat pada serbuk ekstrak buah buncis yang telah mengalami proses pemanasan pada suhu tinggi dan telah disimpan dalam waktu yang sudah ditentukan. Golongan senyawa kimia yang akan diuji meliputi flavonoid, alkaloid, fenol, saponin, tanin, steroid dan triterpenoid. Hasil skrining fitokimia menunjukkan serbuk ekstrak buah buncis mengandung senyawa kimia golongan flavonoid, alkaloid, fenol, saponin, steroid dan triterpenoid
Katang-katang (<em>Ipomoea Pescaprae</em> L.) merupakan jenis tanaman merambat yang biasa digunakan oleh masyarakat suku sasak sebagai obat tradisional untuk mengobati sengatan ubur-ubur. Penelitian ini dilakukan untuk mengetahui kandungan metabolit sekunder dan aktivitas antioksidan daun katang-katang dari pantai tanjung karang lombok sehingga dapat dikembangkan menjadi obat herbal yang berkhasiat sebagai antiinflamasi dan aman dikonsumsi jangka panjang. Skrining fitokimia dilakukan secara kualitatif dan aktivitas antioksidan in vitro ekstrak etanol daun katang-katang menggunakan Metode DPPH dengan vitamin C sebagai pembanding. Ekstrak etanol daun katang katang dibuat dalam bebarapa konsentrasi yaitu 10, 50, 100, 150, 200 dan 250 µg/ml. Hasil penelitian menunjukkan bahwa ekstrak etanol daun katang katang dari pulau lombok mengandung flavonoid, alkaloid, saponin dan tanin. Persen penghambatan radikal bebas meningkat sesuai dengan peningkatan konsentrasi yaitu konsentrasi 10 µg/ml memiliki persen penghambatan terendah sebesar 28,02% dan konsentrasi 250 µg/ml memiliki persen perhambata tertinggi 91,30%. Ekstrak etanol daun katang katang mampu menghambat radikal bebas dengan nilai IC<sub>50</sub> 46,774 Hasil ini menunjukkan aktivitas antioksidan yang kuat tetapi masih lebih rendah dari vitamin C yang memiliki IC<sub>50</sub> sebesar -0,29.
A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.
Free radical effect is one of many factors that can cause coronic desease, heart coronary desease, diabetes militus. Beans plant (Phaseolus vulgaris L.) countant antioxidant compound. Antioxidants could inhibit oxidation reaction, that is cousing free radical compounds. The objective of this research was to determine the potential of bean extracts as an antioxidant. DPPH method was used to measure antioxidant activity, absorbances was measured using UV-Vis spectroscopy. Scrining phytochemical used to identified secondary metabolites in samples. The result showed IC50 1268.18; 2512; 1698.18 and 4442.75 μg/mL for all variety of stroge (less 1, 1, 2, 3 months) and IC50 control BHT was 1.744 μg/mL. Extract of bean powder sample classified as very weak antioxidant activity, variety of storage could effect to antioxidant activity. Phytochemical screening results obtained flavonoids, phenols, alkaloids, saponins, steroids and terpenoids present in the sample, while tannin are not included in the sample
Research has been carried out on the analysis of physic properties of green bean extract powder (Phaseolus vulgaris L). This study aims to determine the physical characteristics of the bean extract powder that has been stored in a predetermined time variation. The physic properties tested included water content, solubility and organoleptic tests. The results of the sample water content test with storage variations of less than 1, 1, 2 and 3 months respectively were 5.55%, 2.86%, 3.83% and 3.54% and the solubility was 42.67%, 33, 84%, 44.51% and 34.33% for Artificial Gastrid Fluid (AGF) solvents and 31.79%, 35.08%, 43.24 and 34.52% for Water solvents. The results of the organoleptic test showed that the color of the bean extract powder sample with a storage time of ± 2 months was the most preferred by the panelists, Fresh samples had the highest average scores for taste and aroma, of the panelist samples preferred the samples that had been stored for ± 3 months
Functional drinks have a meaning when the drink is consumed it will have a positive effect on the health of the body because it contains nutritional and non-nutritional elements.In line with the condition of the world that has just been attacked by the covid 19 virus, many people are currently turning to consuming concocted herbal drinks to help increase body immunity. One type of plant that is often used is ginger rhizome and horse whip leaves. The purpose of this research is to formulate horse whip leaves and fresh white ginger rhizomes as herbal drinks to support functional food diversification. In this herbal drink making research using a one-factor Completely Randomised Design (CRD) method, namely a mixture of horse whip leaves and fresh white ginger whose treatment consists of P1 = Horse Whip Leaves 90%: Fresh White Ginger 10%, P2 = Horse Whip Leaf 70%: Fresh White Ginger 30%, P3 = Horse Whip Leaf 50%: Fresh White Ginger 50%, P4 = Horse Whip Leaf 30%: Fresh White Ginger 70% and P5 = Horse Whip Leaf 10%: Fresh White Ginger 90%. Data were analysed using analysis of variance (ANOVA) at the 5% level in Microsoft Excel and IBM SPSS Statistics 25.0 applications and if significantly different data are obtained, further tests will be carried out using Honest Real Differences (5%). It was found that the combination of horse whip leaves and fresh white ginger on the herbal drink produced did not have a significant effect on the organoleptic characteristics of aroma and taste scoring tests but had a significant effect on colour parameters. For the organoleptic quality parameters of herbal drinks, it is known that the treatment has been produced in the scoring test with the highest value of colour in treatment P1 (yellow), aroma in treatment P2 (ginger-scented) and taste in treatment P3 (slightly warm ginger). The best treatment was obtained in the hedonic test with colour, aroma and taste parameters by treatment P5 (Horse Whip Leaf 10%: Fresh White Ginger 90%) with the criteria of liking.
One of the food processing innovations that can be done from young papaya fruit is made into crispy papaya which is made by adding ingredients such as flour and spices which are intended to improve the texture and taste of crsipy papaya. formula is needed to produce crispy papaya products that are crispy and delicious. The aim of this study to determine the effect of a mixture of wheat flour and rice flour on the organoleptic characteristics of crispy papaya. In this crispy papaya research using the one-factor Completely Randomized Design (CRD) method, namely the mixture of wheat flour and rice flour whose treatment consists of A1 (60% Wheat Flour: 40% Rice Flour), A2 (65% Wheat Flour: 35% Rice Flour), A3 (70% Wheat Flour: 30% Rice Flour), A4 (75% Wheat Flour: Rice Flour 25% and A5 (Wheat Flour 80%: Rice Flour 20%). The data obtained were then analyzed using analysis of variance at the 5% level and if significantly different data were obtained, further tests would be carried out using Honest Real Differences (5%). After conducting the research, it can be seen that the mixture of wheat flour and rice flour in crispy papaya has no significant effect on organoleptic characters in all parameters of the hedonic and scoring test methods. For the organoleptic quality parameters of crispy papaya, the highest treatment was produced in the hedonic test for color parameter A2 treatment (like), texture parameter A3 treatment (like) and taste parameter A1 treatment (like). The scoring test resulted in the highest value of color in treatment A2 (yellow), texture in treatment A3 (crispy) and taste in treatment A4 (no papaya flavor).
Chemical insecticide products had a negative impact on environment and health. One of the plants that can be used as an herbal insecticide is the betel plant. the red betel plant leaves are contain chemical compounds that potentialy toxic to insects, including essential oils, saponins, tannins, alkaloids and flavonoids. Black ants (Lasius fuliginosus L.) are insects that can have serious consequences if not treated, contaminate food and can transmit disease between humans and animals. The purpose of this research is to knowwing concentration is effective for black ant mortality. This research was connducted at Biology Pharmacy Laboratory of Nahdlatul Wathan University Mataram. This study consisted of 3 treatments and 2 controls (triplo for each treatment). Each repetition uses five black ants. The parameter of this study is the number of deaths per hour within three hours of the experiment. Observational data showed red betel leaf extract (Piper ornatum L) at concentrations of 25%, 50% and 75% had a significant effect on the mortality of black ants (Lasius fuliginosus L.). The higher the concentration, the more effective it is against black ant mortality. Concentration of 75% (treatment P3) has the highest effectiveness, which is 93.33%. The conclusion obtained from this study is that red betel leaf has the potential as an herbal insecticide on mortality of black ants, because red betel leaf has an effect on mortality of black ants at each concentration.
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