Gedi (Abelmoschus Manihot L.) is a tropical plant in the Malvaceae family, one of the groups of plants in the herbal community. Gedi plants are known to contain flavonoids, hormones, alkaloids, tannins and phenolic compounds. An ultrasonic extraction tool is used in the extraction process of Gedi leaves. The objective of the study is to know the yield and analyze Gedi leaf extract, including proximate analysis and active substance components with LCMS-QTof. The material used is Gedi leaves from Manado. Ultrasonic extraction was carried out with a dry Gedi leaf ratio and Ethanol 1:40 (m/v) with a time of 30 minutes. The concentration of the extract is with a rotary evaporator temperature of 50-60°C. The yield of the extract of Gedi leaf is 9.86 %. Study of the proximity of dried Gedi leaf powder revealed 27.135% protein, 41.675% carbohydrate, 329 kcal energy, 11.235% water and 13.83% ash material. Meanwhile for proximity products, the Gedi leaf extract contains 0.635% protein, 1.27% carbohydrate, 9.26% total energy, 7.1% water, and 0.635% ash. The active compounds in the Gedi extract have been analyzed using LCMS. Trigonelline, Gentiatibetine, Harman, Periplocoside C, and Biotin were detected using the positive-ionization mode, whereas Chloramphenicol was detected with negative-ionization mode.
Fruits are one of the agricultural commodities grown in Indonesia and mango constitutes the third largest. One of the disadvantages in transporting mangoes to long distant markets is the short shelf life when fruits are stored at the room temperature. Some efforts to maintain quality and freshness have been coating the fruits with natural wax/beeswax. This study aimed to determine the effects of beeswax coating containing vegetable oil-based lecithin on physical and weight loss in mango, as well as estimate the shelf life using the Accelerated Shelf-Life Testing (ASLT) method. The coating formulation consisted of beeswax, triethanolamine, stearic acid, vegetable lecithin (soybean: rice bran), and water. Mango coated with beeswax coating with a concentration of vegetable lecithin emulsifier were varied at 0.25, 0.5, 0.75, 1%, and control (without beeswax coating) stored at room temperature 301oK and cooler temperature 286oK. Samples were monitored for five weeks and evaluated periodically for physical change and weight loss. Beeswax coated mango exhibited slower rate of ripening than the control stored in both room and cooler temperatures. The lowest total weight loss of mangoes at both temperatures for 5 weeks with beeswax coating at 0.25% vegetable lecithin emulsifier was 7.25%. The estimation of shelf life using ASLT method and Arrheinus model to mango fruit coated with beeswax coating at 0.25% vegetable lecithin concentration as emulsifier was 36.91 days.
Beeswax is a naturally occurring wax that generally consists of fatty acid esters and various long-chain alcohol compounds. One of the main components in wax coating is an emulsifier that functions to form products. Vegetable oils have the potential to be the source of materials for production of lecithin. Rice bran oil contains 1.0 – 2.0% phosphatidate gum, which is used in crude lecithin production. This study aimed to isolate lecithin from crude rice bran oil, characterize the isolate, and determine the effects of lecithin concentrations as an emulsifier on the characteristics of beeswax coating. The variables consisted of the lecithin concentrations (%) of 0, 0.25, 0.5, 0,75, and 1 in the beeswax coating formulation. The procedures are extracting crude rice bran oil, isolating lecithin from the oil, characterizing the lecithin isolate, mixing rice bran and soy lecithin, and incorporating the lecithin mixture in beeswax coating formulation at different concentrations mentioned above. The rice bran and soy lecithin mixture, at the ratio of 1:6 and to be used as an emulsifier, was analyzed for Creamy Index (%) and HLB. The beeswax coating preparations, containing different concentrations of emulsifier, were analyzed for visual appearance, pH, density, and viscosity. The yield of crude rice bran oil 9.989%. The lecithin isolate 1.1% and contained phospholipid based on the FT-IR spectroscopy. The rice bran-soy lecithin mixture exhibited 19.4% Creamy Index and 8.29 HLB. The analyses of beeswax formulations showed increasing trends on all parameters tested as the result of increasing concentrations of emulsifier.
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