Kulit biji kakao memiliki komponen fitokimia yang diduga berpotensi untuk dimanfaatkan sebagai bahan pengawet alami. Tujuan dari penelitian ini adalah menetapkan komponen fitokimia yang terekstrak dari kulit biji kakao dan mengetahui potensi toksisitas ekstrak kulit biji kakao. Metode penelitian yang digunakan adalah metode eksperimen yang dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa berdasarkan skrining fitokimia, kulit biji kakao yang diekstrak menggunakan etanol 70% mengandung alkaloid, flavonoid, tanin, saponin, dan triterpenoid. Analisis fitokimia menggunakan Gas Chromatography-Mass Spectrometry (GC-MS) menunjukkan ekstrak kulit biji kakao mengandung 2,3-butanediol (6,45%), benzeneacetic acid (2,33%), caffeine (23,51%), dan theobromine (65,99%). Pengujian toksisitas berdasarkan metode Brine Shrimp Lethality Test (BSLT) menunjukkan nilai LC 50 ekstrak kulit biji kakao adalah 39.595,27 ppm, artinya ekstrak tersebut tidak bersifat toksik terhadap larva Artemia salina.

The objective of this research was to determine the effect of heat-moisture treatment (HMT) on functional and pasting properties of potato starch. Descriptive experimental methods that consist of 5 treatment conditions (80, 90, 100, 110, and 120°C) were applied for HMT of potato starch (var. Granola). The result showed that the higher temperature of HMT decreased the whiteness degree, syneresis, swelling volume, water absorption capacity, peak viscosity, and hold viscosity, but increased pasting point and setback viscosity. HMT at 110oC resulted in a minimum point for swelling volume (6.47 mL/g), solubility (36.15%), water absorption capacity (1.14 g/g), peak viscosity (1113 cP), hold viscosity (1063 cP), breakdown viscosity (50 cP), final viscosity (1655 cP), setback viscosity (592 cP) and maximum point for gelatinization temperature (82.09oC). Based on pasting properties, HMT potato starch was resistant to heating and suitable to be applied to sterilization products.

No abstract

No abstract

Monolaurin is monoacylglycerol which is a bioactive lipid since it can affect the human biological systems. This review discusses the bioactive properties of monolaurin, especially its role as an antibacterial, immune system enhancement, and its ability as an antiviral so that it has the potential to fight against various viral attacks. Monolaurin can act as an antibacterial in inhibiting the growth of several pathogenic bacteria, especially gram-positive bacteria. Monolaurin is known to be able to enhance the immune system through modulation of various immune systems, controlling pro-inflammatory cytokines, activating and attracting leukocytes to the site of infection. Monolaurin can also act as an antiviral, especially against enveloped viruses, such as Maedi-visna virus, vesicular stomatitis, herpes simplex-1, measles, HIV, cytomegalovirus, influenza, and corona. Monolaurin inhibits the virus through the mechanism of the disintegration of the viral membrane, prevents binding of the viral protein to the host-cell membrane, inhibits the process of assembling the viral RNA, and the process of virus maturation in the replication cycle. Therefore monolaurin has the potential for human consumption to boost the immune system and ward off various virus attacks, including severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is the cause of COVID-19 which became a pandemic in the world.

Ginger is a spice type used by rhizome. Ginger has long been used to heal various diseases, including inflammation and digestive disorders. As the development of science, the food and health sector, mostly use ginger as functional food and medicine because of its usefulness. Ginger's role as food and medicine has been recognized as safe, classified in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA). The content of bioactive compounds in ginger classified as volatile and non-volatile compounds contributes positively to food and health. Ginger can be used as fresh, dried, essential oils, oleoresin, extracts, or powders. Oleoresin and essential ginger oil are extracts used extensively in food and health fields. To obtain the extract, an extraction that multiplies thermal and non-thermal processes can be performed. Many use gingers as a condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also contributes to a natural antioxidant, extends food products' shelf-life, and improves the organoleptic quality of food products. Whereas ginger consumption can help decrease blood glucose in type 2 diabetes mellitus, analgesics, reduce uric acid, lessen muscle pain, and increase the body's immune system. In this study, we have reviewed ginger, the red ginger extraction process, and functional compounds, food, and health benefits.

Ferrous sulfate is one type of iron that is commonly used in iron supplementation and fortification in food products, but it has low stability and an unfavorable flavor, causing its use to be limited. Encapsulation in a solid lipid nanoparticle (SLN) system is one technology that offers stable active compound protection and a good delivery system; however, a solid lipid matrix should be selected which has good health effects, such as glycerol monolaurate or monolaurin. The purpose of this study was to obtain SLN-ferrous sulfate based on stearic acid and fat rich in monolaurin. SLN-Ferrous sulfate was synthesized at various concentrations of monolaurin-rich fat (20%; 30%; 40% w/w lipid) and various concentrations of ferrous sulfate (5%; 10%; 15% w/w lipid). The results showed that the use of monolaurin-rich fat 40% w/w lipid and 15% w/w ferrous sulfate produced the best characteristics with high entrapment efficiency and loading capacity of 0.06%. The Z-average value of SLN was 292.4 nm with a polydispersity index (PI) of 1.03. SLN-ferrous sulfate showed a spherical morphology, where the Fe trapped in the SLN was evenly dispersed in the lipid matrix to form a nanosphere system. Preparation of SLN-ferrous sulfate by double emulsion method based on stearic acid and fat rich in monolaurin effectively encapsulated ferrous sulfate with high entrapment efficiency and good physicochemical properties.

No abstract