Cocoa-specific aroma precursors and methylpyrazines in underfermented cocoa beans obtained from fermentation induced by indigenous carboxypeptidase have been investigated. Fermentation conditions and cocoa bean components were analyzed during 0 to 3 d of fermentation. Underfermented cocoa beans were characterized as having hydrophilic peptides and free hydrophobic amino acids much higher than unfermented ones. These 2 key components of cocoa aroma precursors may be produced from the breakdown of proteins and polypeptides by endogenous carboxypeptidase during the fermentation process. The enzyme was activated during fermentation. Polypeptides of 47, 31, and 19 kDa were observed in the samples throughout the 3-d fermentation period; however, only the first 2 polypeptides were remarkably reduced during fermentation. Since the 1st day of fermentation, underfermented cocoa beans contained methylpyrazines, a dominant group of cocoa-specific aroma. This might be due to microbial activities during fermentation, observed through a decrease of pH value and an increase of temperature of cocoa beans. The concentration of tetramethylpyrazines was significantly increased during the 3 d of fermentation. This may increase the cocoa-specific flavor to the beans.
Tujuan dari penelitian adalah untuk mengetahui pH optimum dan kandungan senyawa aktif pada bunga telang ( Clitoria ternatea ). Manfaat dari penelitian adalah untuk memberikan informasi kepada masyarakat luas mengenai kandungan bunga telang sehingga dapat di maksimalkan penggunaan nya. Penelitian ini meliputi penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan analisis aktivitas antioksidan pada ekstrak bunga telang kering dengan berbagai pH yaitu 4, 5 dan 6 untuk menentukan aktivitas antioksidan terkuat. Pada penelitian utama digunakan instrument LC-MS/MS unttuk mengetahui kandungan senyawa apa yang ada dalam ekstrak bunga telang. Hasil penelitian pendahuluan yaitu aktivitas antioksidan terkuat pada ekstrak bunga telang kering pH 6 dengan aktivitas antioksidan sebesar 344,17 ppm. Hasil penelitian utama ekstrak bunga telang memiliki 12 antosianin 18 flavonol dan 11 flavon
The poverty level of urban communities, indicated by the high rate of maternal and infant mortality, the presence of stunting problems, and the poor health of the elderly in the Cibereum Village, Cimahi City, have an impact on the lack of concern for individual health and environmental health. The Secercah Hati program is created with the purpose of overcoming such problems. This program is a community empowerment program to create a healthy, knowledgeable, and prosperous society by increasing the role of women. It is collaborating with the Cimahi City Government Program, based on the 2017-2022 Cimahi City Medium Term Development Plan (RPJMD). Furthermore, the Secercah Hati Program is also an implementation of a partnership which is not only between Jenderal Achmad Yani University and the Cimahi City Government but also with Pasundan University. The program attempts to solve the issues by improving the role of Posyandu and Posbindu. The method of activity begins with a situation analysis that is coordinated with Cimahi City Government, problem identification, gathering and analyzing needs, determining priority problems, providing solutions, implementing, and evaluating. This participatory empowerment activity was carried out by forming a women's community consisting of Posyandu and Posbindu managers. Empowerment was implemented through training, workshops, mentoring, and role play (theatrical), so that they could optimize their role in improving public health and the environment and supporting the family economy. They were taught the ability to produce culinary with strong branding and market products utilizing digital marketing. In addition, they learnt to manage capital to support business sustainability. The program has an impact on increasing the number of cadres and the level of community participation in Posyandu and Posbindu activities, increasing the number of women entrepreneurs and increasing community income. The success of this community empowerment program needs to be supported by the concept of exciting and measurable activities in order to get a positive response from the community. Mentoring activities would be conducted continuously until the community is accustomed to and able to run programs independently and this is one of the keys to success. Implementing activities that synergize the Regional Government, Universities, and the community have proven to make the community empowerment program more effective.
Di Indonesia, produk herbal telah digunakan sebagian besar masyarakat untuk menjaga kesehatan. Tanaman ciplukan merupakan salah satu kearifan lokal yang dipercaya dapat menjaga dan mengobati berbagai penyakit, seperti Diabetes mellitus dan memiliki potensi sebagai pangan fungsional. Ciplukan mengandung komponen bioaktif, dimana proses ekstraksi dan penggunaan jenis pelarut memainkan peranan penting. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis pelarut terhadap kandungan total fenolik, aktifitas antioksidan dan toksisitas ekstrak buah ciplukan (Physalis angulata L.). Desain eksperimental menggunakan rancangan acak lengkap (RAL) dengan menggunakan 3 pelarut yang berbeda, yaitu: etanol 70% (a1), etil asetat (a2), dan n-heksana (a3), dengan 6 replikasi. Kandungan total fenolik, total flavonoid, aktifitas antioksidan (metode DPPH), dan toksisitas (Metode Brine Shrimp Lethality Test) ekstrak buah ciplukan diteliti. Hasil penelitian menunjukkan bahwa ekstrak etanol buah ciplukan (a1) memiliki kandungan total fenolik tertinggi (140,50 mg GAE/g ekstrak) dan total flavonoid(100,46 mg QE/g) diikuti oleh ekstrak etil asetat buah ciplukan(a2) > ekstrak n-heksana buah ciplukan (a3). Aktifitas antioksidan menunjukkan a1 memiliki IC50 terendah (321,02 μg/mL), memiliki aktifitas antioksidan tertinggi, dibandingkan a2 dan a3. Uji toksisitas menunjukkan bahwa nilai LC50 ekstrak etanol buah ciplukan (a1) (886,1 μg/mL) bersifat sitotoksik dibandingkan a2 dan a3. Penelitian ini menyimpulkan bahwa jenis pelarut yang digunakan dalam mengekstrak buah ciplukan dapat mempengaruhi kandungan total fenolik, aktifitas antioksidan dan toksisitas.
Pumpkin and sorghum flour ratio on the characteristics of gluten-free cookies was carried out. The treatment design consisted of a comparison of pumpkin flour with sorghum p1 (3:1), p2 (2:1), p3 (1:1), p4 (1:2), p5 (1:3), and p0 as control. The results of the preliminary study showed that the mixing time for 8 hours obtained a spread ratio of 56.85% and a yield of 92.14%. The main results of the study showed that the ratio of pumpkin flour with sorghum flour had an effect on the chemical response (water content, ash content) and organoleptic response (color, aroma, taste, and texture). Based on the results of chemical analysis and organoleptic, the treatment was p5 (the ratio of pumpkin flour with 1:3 sorghum flour) had tannin content of 0.26%, crude fiber content of 11%, and beta-carotene content of 0.44 ppm.
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