The formulation of low-fat shank gelatin and inulin hydrolysate as fructooligosaccharides (FOS) was conducted to obtain dietary fiber supplement as cholesterol binder. FOS was obtained through the hydrolysis of Aspergillus clavatus CBS5 fungi inulinase enzyme on commercial inulin. This study aimed to evaluate the ability of low-fat shank gelatin as a cholesterol binder in its application as inulin fiber supplement with a comparison of commercial gelatin. Application in preparing supplement was carried out at gelatin concentration of 30% (v/w hydrolysate) fortified on inulin fiber with 20, 40, 60, 80 and 100% (v/w total fiber). The experiment showed that fat reduction in crude shank gelatin tends to decrease composition and gel strength. A high concentration of inulin fiber would increase supplement composition on total solids, total sugar and reducing sugar and produced optimization of Soluble Dietary Fiber (SDF), Insoluble Dietary Fiber (IDF) and Cholesterol Binding Capacity (CBC). Based on optimum inulin fiber concentration and CBC, the best supplement formulation was achieved at inulin fiber of 60% with compositions of reducing sugar 99.5 mg/mL, total sugar 322.18 mg/mL, total solids 28.4%, SDF 8.33% (dry weight), IDF 21.783% (dry weight), CBC pH 7 (20.62 mg/g) and CBC pH 2 (16.65 mg/g). In this condition, shank gelatin increased CBC pH 2 by 11.56% and CBC pH 7 by 13.71% compared to commercial gelatin.
{"title":"FORMULATION OF INULIN FIBER SUPPLEMENT PRODUCED BY HYDROLYZING ASPERGILLUS CLAVATUS-CBS5 INULINASE ENZYME USING LOW-FAT SHANK GELATIN AS CHOLESTEROL BINDER","authors":"A. Susilowati, A. –, H. Melanie, Y. Maryati","doi":"10.36974/jbi.v12i2.7059","DOIUrl":"https://doi.org/10.36974/jbi.v12i2.7059","url":null,"abstract":"The formulation of low-fat shank gelatin and inulin hydrolysate as fructooligosaccharides (FOS) was conducted to obtain dietary fiber supplement as cholesterol binder. FOS was obtained through the hydrolysis of Aspergillus clavatus CBS5 fungi inulinase enzyme on commercial inulin. This study aimed to evaluate the ability of low-fat shank gelatin as a cholesterol binder in its application as inulin fiber supplement with a comparison of commercial gelatin. Application in preparing supplement was carried out at gelatin concentration of 30% (v/w hydrolysate) fortified on inulin fiber with 20, 40, 60, 80 and 100% (v/w total fiber). The experiment showed that fat reduction in crude shank gelatin tends to decrease composition and gel strength. A high concentration of inulin fiber would increase supplement composition on total solids, total sugar and reducing sugar and produced optimization of Soluble Dietary Fiber (SDF), Insoluble Dietary Fiber (IDF) and Cholesterol Binding Capacity (CBC). Based on optimum inulin fiber concentration and CBC, the best supplement formulation was achieved at inulin fiber of 60% with compositions of reducing sugar 99.5 mg/mL, total sugar 322.18 mg/mL, total solids 28.4%, SDF 8.33% (dry weight), IDF 21.783% (dry weight), CBC pH 7 (20.62 mg/g) and CBC pH 2 (16.65 mg/g). In this condition, shank gelatin increased CBC pH 2 by 11.56% and CBC pH 7 by 13.71% compared to commercial gelatin.","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41441451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. Hapsari, E. Septiana, F. Rachman, S. Syamsiah, W. Kusharyoto, L. Heliawati, Bustanussalam Bustanussalam, S. Rahmawati, F. Izzati, P. Simanjuntak
Malaria is a disease caused by Plasmodium parasite transmitted by female Anopheles mosquito. Jung rahab plant (Baeckea frutecens) is known have an ability to inhibit the growth of Plasmodium falciparum. However, the inhibition of the parasite growth is still unknown. This research aimed to determine fractionation of aqueaous extract of jung rahab leaves that is contain antimalaria compound with a potential inhibition activity. Jung rahab plant was extracted using decoctition. The analysis included phytochemical screening, column chromatography fractionation, antimalaria activity, and compound identification by using UV-Vis, FT-IR, and GCMS. Jung rahab aqueous extract fraction resulted a potential antimalaria activity with IC50 105,9 ppm and fractionation result based on UV-Vis, FT-IR, and GCMS as pyrogallol.
{"title":"POTENSI AKTIVITAS ANTIMALARIA DARI EKSTRAK AIR DAUN JUNG RAHAB (BAECKEA FRUTECENS) (Potency of Antimalarial Activity from Aqueaous Extract of Jung Rahab Leaves (Baeckea frutecens))","authors":"Y. Hapsari, E. Septiana, F. Rachman, S. Syamsiah, W. Kusharyoto, L. Heliawati, Bustanussalam Bustanussalam, S. Rahmawati, F. Izzati, P. Simanjuntak","doi":"10.36974/jbi.v12i2.7074","DOIUrl":"https://doi.org/10.36974/jbi.v12i2.7074","url":null,"abstract":"Malaria is a disease caused by Plasmodium parasite transmitted by female Anopheles mosquito. Jung rahab plant (Baeckea frutecens) is known have an ability to inhibit the growth of Plasmodium falciparum. However, the inhibition of the parasite growth is still unknown. This research aimed to determine fractionation of aqueaous extract of jung rahab leaves that is contain antimalaria compound with a potential inhibition activity. Jung rahab plant was extracted using decoctition. The analysis included phytochemical screening, column chromatography fractionation, antimalaria activity, and compound identification by using UV-Vis, FT-IR, and GCMS. Jung rahab aqueous extract fraction resulted a potential antimalaria activity with IC50 105,9 ppm and fractionation result based on UV-Vis, FT-IR, and GCMS as pyrogallol.","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43109901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Woro Setiaboma, Dewi Desnilasari, Ade Chandra Iwansyah, D. P. Putri, Wawan Agustina, Enny Sholichah, Ainia Herminiati
Addition moringa leaves to meatball will increase the nutrition of meatballs . This study aimed to determine the best treatment of adding Moringa leaves on the chemical, physical and organoleptic giant sea catfish balls. This study used a completely randomized design with the following treatments; I0 = without addition Moringa Leaves, I1= the addition 10% fresh moringa leaves, I2= the addition 10% steamed moringa leaves, I3= the addition 5% fresh moringa leaves, and I4=addition 5% steamed moringa leaves. The parameters measured in this study were proximate, Mg, Ca, organoleptic, texture profile, values of L, a, and b of giant sea catfish balls. The best treatment was selected based on the de Garmo method of effectiveness test. The results showed that the addition of Moringa leaves to fishballs could increase ash, Mg and Ca. Fishballs with the addition of 10% Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of 5% Moringa leaves. Fish meatballs with the addition of fresh Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of steamed Moringa leaves. The addition of Moringa leaves can increase the hardness of the fish balls. Fish balls added with fresh Moringa leaves have a higher brightness value than those that are steamed first. The addition of 5% steamed moringa leaves resulted in the best overall organoleptic acceptance than other treatments. Based on the de Garmo method of effectiveness test, the best treatment was fish balls with 10% steamed Moringa leaves. Keywords: fish meatballs, giant sea catfish, moringa leaves ABSTRAK Penambahan daun kelor pada bakso dapat meningkatkan nilai gizi bakso. Penelitian ini bertujuan untuk mengetahui perlakuan terbaik pada penambahan daun kelor terhadap sifat kimia, sifat fisik dan organoleptik bakso ikan manyung. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan penelitian sebagai berikut; I0= tanpa penambahan daun kelor, I1= penambahan 10% daun kelor segar, I2= penambahan 10% daun kelor kukus, I3 = penambahan 5% daun kelor segar, dan I4 = penambahan 5% daun kelor kukus. Parameter yang diukur dalam penelitian ini adalah proksimat, Mg, Ca, organoleptik, profil tekstur, nilai L, a dan b bakso manyung . Perlakukan terbaik dipilih berdasarkan uji efektivitas metode de Garmo. Hasil menu n jukan bahwa penambahan daun kelor pada bakso dapat meningkatkan kadar abu, Mg dan Ca. Bakso ikan dengan penambahan daun kelor 10% memiliki nilai Mg dan Ca yang lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor 5%. Bakso ikan dengan penambahan daun kelor segar memiliki nilai Mg dan Ca lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor kukus. Penambahan daun kelor dapat meningkatkan hardness bakso ikan . Bakso ikan yang ditambah dengan daun kelor segar memiliki n ilai kecerahan warna lebih tinggi dibandingkan yang dikukus terlebih dahulu . Penambahan 5% daun kelor kukus menghasilkan nilai keseluru
{"title":"KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS","authors":"Woro Setiaboma, Dewi Desnilasari, Ade Chandra Iwansyah, D. P. Putri, Wawan Agustina, Enny Sholichah, Ainia Herminiati","doi":"10.36974/jbi.v12i1.6372","DOIUrl":"https://doi.org/10.36974/jbi.v12i1.6372","url":null,"abstract":"Addition moringa leaves to meatball will increase the nutrition of meatballs . This study aimed to determine the best treatment of adding Moringa leaves on the chemical, physical and organoleptic giant sea catfish balls. This study used a completely randomized design with the following treatments; I0 = without addition Moringa Leaves, I1= the addition 10% fresh moringa leaves, I2= the addition 10% steamed moringa leaves, I3= the addition 5% fresh moringa leaves, and I4=addition 5% steamed moringa leaves. The parameters measured in this study were proximate, Mg, Ca, organoleptic, texture profile, values of L, a, and b of giant sea catfish balls. The best treatment was selected based on the de Garmo method of effectiveness test. The results showed that the addition of Moringa leaves to fishballs could increase ash, Mg and Ca. Fishballs with the addition of 10% Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of 5% Moringa leaves. Fish meatballs with the addition of fresh Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of steamed Moringa leaves. The addition of Moringa leaves can increase the hardness of the fish balls. Fish balls added with fresh Moringa leaves have a higher brightness value than those that are steamed first. The addition of 5% steamed moringa leaves resulted in the best overall organoleptic acceptance than other treatments. Based on the de Garmo method of effectiveness test, the best treatment was fish balls with 10% steamed Moringa leaves. Keywords: fish meatballs, giant sea catfish, moringa leaves ABSTRAK Penambahan daun kelor pada bakso dapat meningkatkan nilai gizi bakso. Penelitian ini bertujuan untuk mengetahui perlakuan terbaik pada penambahan daun kelor terhadap sifat kimia, sifat fisik dan organoleptik bakso ikan manyung. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan penelitian sebagai berikut; I0= tanpa penambahan daun kelor, I1= penambahan 10% daun kelor segar, I2= penambahan 10% daun kelor kukus, I3 = penambahan 5% daun kelor segar, dan I4 = penambahan 5% daun kelor kukus. Parameter yang diukur dalam penelitian ini adalah proksimat, Mg, Ca, organoleptik, profil tekstur, nilai L, a dan b bakso manyung . Perlakukan terbaik dipilih berdasarkan uji efektivitas metode de Garmo. Hasil menu n jukan bahwa penambahan daun kelor pada bakso dapat meningkatkan kadar abu, Mg dan Ca. Bakso ikan dengan penambahan daun kelor 10% memiliki nilai Mg dan Ca yang lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor 5%. Bakso ikan dengan penambahan daun kelor segar memiliki nilai Mg dan Ca lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor kukus. Penambahan daun kelor dapat meningkatkan hardness bakso ikan . Bakso ikan yang ditambah dengan daun kelor segar memiliki n ilai kecerahan warna lebih tinggi dibandingkan yang dikukus terlebih dahulu . Penambahan 5% daun kelor kukus menghasilkan nilai keseluru","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47557286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sri Indrayati, Silmi Yusri Rahmadani, Periadnadi Periadnadi, Nurmiati Nurmiati
ABSTRACT Cocoa (Theobroma cacao, L) is one of Indonesia's main and essential non-oil commodity export. In West Sumatera, TSH 858, Scavina, and ICS 60 are three superior cocoa varieties that attempt for their cultivation. This study aimed to observe the potential fermentative of indigenous microbiota from pulp three cocoa varieties TSH 858, Scavina and ICS 60 as a starter in cocoa bean fermentation. One way anova used for data analyzed such as pH, alcohol, reducing glucose value, and fermentative intensity. Meanwhile, the Wilcoxon signed test was used for organoleptic analysis. Variable of this study was fermentation without starter (A), Fermentation with starter of TSH 858 variety (B), fermentation with starter of Scavina variety (C), and fermentation with starter of ICS variety (D). After 12 days fermentation, the fermentation product showed which total indigenous microbiota for A w ere ( 4 , 3 x1 0 10 cfu/ml ), B ( 2 , 2x10 1 4 cfu/ml , C ( 2 , 97 x10 1 4 cfu/ml ) and D ( 5 , 1x10 14 cfu/ml ). Alteration in pH value for A was ( 3,56-4,07), B ( 3,55-3,90), C (3,64-4,05), and D ( 3,56-4,08) . Meanwhile, the reducing glucose value for A was (5,6% ), B (5,7 %. ), C ( 6,1% ), and D (5,3% ). The best fermentation intensity comes from treatment with addition starters (A, B, and C) that occurred on the 3 rd day, while without starter occurred on the day 6 th . Alcohol value from all treatment were A ( 2,5%), B ( 1,3 %. ), C (2,5 % ), and D ( 1,3 % ) . The highest averages preference for cocoa bean aroma was D (3,2; likes). Keywords: cacao, fermentation, indigenous microbiota, starter ABSTRAK Kakao (Theobroma cacao, L.) merupakan salah satu komoditi utama dan andalan ekspor non migas Indonesia. TSH 858, Scavina dan ICS 60 merupakan tiga varietas kakao yang unggul dan sedang diusahakan perkembangannya di Sumatera Barat . Tujuan penelitian ini untuk mengetahui potensi fermentasi mikrobiota indigenous pulp dari tiga varietas kakao TSH 858, ICS 60 dan Scavina sebagai starter untuk fermentasi biji kakao. Penelitian ini menggunakan metode eksperimen yang dianalisis secara statistik dengan uji Rancangan Acak Lengkap dan nilai organoleptik dianalisis secara statistik dengan Uji Jenjang Bertanda Wilcoxon. Perlakuan yang di gunakan adalah (A) tanpa starter (kontrol); (B) penambahan starter varietas TSH 858; (C) penambahan starter varietas Scavina; (D) penambahan starter varietas ICS 60. S etelah 12 hari fermentasi , produk fermentasi menunjukkan hasil bahwa jumlah mikrobiota indigenous p erlakuan A ( 4 , 3 x1 0 10 cfu/ml ), B ( 2 , 2x10 1 4 cfu/ml , C ( 2 , 97 x10 1 4 cfu/ml ) dan D ( 5 , 1x10 14 cfu/ml ). Perubahan n ilai pH pulp kakao dari awal sampai akhir fermentasi pada perlakuan A (3,56-4,07), B (3,55-3,90), C (3,64-4,05), dan D ( 3,56-4,08). Pengurangan kadar gula untuk p erlakuan A (5,6% ), B (5,7 %. ), C ( 6,1% ), dan D (5,3% ). Intensitas fermentasi terbaik pada perlakuan dengan penambahan starter (B,C,dan D) terjadi pada hari ke-3, sedangkan pada pe
{"title":"POTENSI MIKROBIOTA INDIGENOUS PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) SEBAGAI STARTER DALAM FERMENTASI BIJI KAKAO","authors":"Sri Indrayati, Silmi Yusri Rahmadani, Periadnadi Periadnadi, Nurmiati Nurmiati","doi":"10.36974/jbi.v12i1.6459","DOIUrl":"https://doi.org/10.36974/jbi.v12i1.6459","url":null,"abstract":"ABSTRACT Cocoa (Theobroma cacao, L) is one of Indonesia's main and essential non-oil commodity export. In West Sumatera, TSH 858, Scavina, and ICS 60 are three superior cocoa varieties that attempt for their cultivation. This study aimed to observe the potential fermentative of indigenous microbiota from pulp three cocoa varieties TSH 858, Scavina and ICS 60 as a starter in cocoa bean fermentation. One way anova used for data analyzed such as pH, alcohol, reducing glucose value, and fermentative intensity. Meanwhile, the Wilcoxon signed test was used for organoleptic analysis. Variable of this study was fermentation without starter (A), Fermentation with starter of TSH 858 variety (B), fermentation with starter of Scavina variety (C), and fermentation with starter of ICS variety (D). After 12 days fermentation, the fermentation product showed which total indigenous microbiota for A w ere ( 4 , 3 x1 0 10 cfu/ml ), B ( 2 , 2x10 1 4 cfu/ml , C ( 2 , 97 x10 1 4 cfu/ml ) and D ( 5 , 1x10 14 cfu/ml ). Alteration in pH value for A was ( 3,56-4,07), B ( 3,55-3,90), C (3,64-4,05), and D ( 3,56-4,08) . Meanwhile, the reducing glucose value for A was (5,6% ), B (5,7 %. ), C ( 6,1% ), and D (5,3% ). The best fermentation intensity comes from treatment with addition starters (A, B, and C) that occurred on the 3 rd day, while without starter occurred on the day 6 th . Alcohol value from all treatment were A ( 2,5%), B ( 1,3 %. ), C (2,5 % ), and D ( 1,3 % ) . The highest averages preference for cocoa bean aroma was D (3,2; likes). Keywords: cacao, fermentation, indigenous microbiota, starter ABSTRAK Kakao (Theobroma cacao, L.) merupakan salah satu komoditi utama dan andalan ekspor non migas Indonesia. TSH 858, Scavina dan ICS 60 merupakan tiga varietas kakao yang unggul dan sedang diusahakan perkembangannya di Sumatera Barat . Tujuan penelitian ini untuk mengetahui potensi fermentasi mikrobiota indigenous pulp dari tiga varietas kakao TSH 858, ICS 60 dan Scavina sebagai starter untuk fermentasi biji kakao. Penelitian ini menggunakan metode eksperimen yang dianalisis secara statistik dengan uji Rancangan Acak Lengkap dan nilai organoleptik dianalisis secara statistik dengan Uji Jenjang Bertanda Wilcoxon. Perlakuan yang di gunakan adalah (A) tanpa starter (kontrol); (B) penambahan starter varietas TSH 858; (C) penambahan starter varietas Scavina; (D) penambahan starter varietas ICS 60. S etelah 12 hari fermentasi , produk fermentasi menunjukkan hasil bahwa jumlah mikrobiota indigenous p erlakuan A ( 4 , 3 x1 0 10 cfu/ml ), B ( 2 , 2x10 1 4 cfu/ml , C ( 2 , 97 x10 1 4 cfu/ml ) dan D ( 5 , 1x10 14 cfu/ml ). Perubahan n ilai pH pulp kakao dari awal sampai akhir fermentasi pada perlakuan A (3,56-4,07), B (3,55-3,90), C (3,64-4,05), dan D ( 3,56-4,08). Pengurangan kadar gula untuk p erlakuan A (5,6% ), B (5,7 %. ), C ( 6,1% ), dan D (5,3% ). Intensitas fermentasi terbaik pada perlakuan dengan penambahan starter (B,C,dan D) terjadi pada hari ke-3, sedangkan pada pe","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47920943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Septiana, Martha Sari, Siti Irma Rahmawati, F. Izzati, R. Harmoko, A. Z. Mustopa
ABSTRACT Penicillium chrysogenum is one of the fungi which known to produce penicillin G antibiotics. The current superior strain P. chrysogenum producing high penicillin G has gone through various stages from the wild type isolates. The wild type isolates of P. chrysogenum from Indonesia also have great potential to be developed. Therefore, this study aimed to determine the changes of penicillin G levels from mutated P. chrysogenum isolate with both ultraviolet (UV) radiation and chemical mutagens ethyl methane sulfonate (EMS) compared to the wild type isolates. Random mutation through UV radiation, EMS chemical mutage n and their combination was carried out on wild type isolates of P. chrysogenum. Antibacterial activity was tested against Escherichia coli and Bacillus subtilis. The level of penicillin G produced was detected using HPLC with the Penicillin G as the standard. The results showed that the treatment of UV, EMS mutations and their combinatio n can increase the antibacterial activity as well as levels of penicillin G than the wild type. Mutant C5-4.10 isolate resulted from the combination UV and EMS had the best antibacterial activity and produced penicillin G. level 2.9 times compared to the wild type . Keywords: antibiotic, HPLC, mutation, Penicillium chrysogenum, penicillin G ABSTRAK Penicillium chrysogenum adalah salah satu kapang yang diketahui memproduksi antibiotik penisilin G. Strain P. chrysogenum unggul penghasil penisilin G tinggi yang saat ini tersedia merupakan galur yang telah melalui berbagai tahapan pemuliaan dari wild type-nya . Isolat P. chrysogenum asal Indonesia juga memiliki potensi besar untuk dikembangkan. Oleh karena itu, penelitian ini bertujuan untuk mengetahui perubahan kadar penisilin G dari isolat P. chrysogenum yang telah dimutasikan menggunakan radiasi sinar ultraviolet ( UV ) dan mutagen kimiawi etil metan sulfonat ( EMS ) dibandingkan dengan wild type nya . Mutasi acak menggunakan radiasi sinar UV, mutagen kimiawi EMS dan kombinasi keduanya dilakukan pada isolat P. chrysogenum. Uji aktivitas antibakteri dilakukan terhadap Escherichia coli dan Bacillus subtilis. Kadar penisilin G yang diproduksi dideteksi menggunakan HPLC dan dibandingkan dengan standar Penicillin G. Hasil penelitian menunjukkan bahwa mutasi menggunakan sinar UV, EMS dan kombinasi keduanya dapat meningkatkan aktivitas antibakteri serta kadar penisilin G dibandingkan dengan wild type nya . Isolat mutan C5-4.10 hasil mutasi kombinasi sinar UV dan EMS memiliki aktivitas antibakteri terbaik dan kadar penisilin G sebesar 2,9 kali lipat dibandingkan dengan wild type nya. Kata kunci: antibiotik, HPLC, mutasi, Penicillium chrysogenum, penisilin G
{"title":"PENGARUH MUTAGEN ULTRAVIOLET DAN ETIL METAN SULFONAT TERHADAP KADAR PENISILIN G PADA Penicillium chrysogenum","authors":"E. Septiana, Martha Sari, Siti Irma Rahmawati, F. Izzati, R. Harmoko, A. Z. Mustopa","doi":"10.36974/jbi.v12i1.6544","DOIUrl":"https://doi.org/10.36974/jbi.v12i1.6544","url":null,"abstract":"ABSTRACT Penicillium chrysogenum is one of the fungi which known to produce penicillin G antibiotics. The current superior strain P. chrysogenum producing high penicillin G has gone through various stages from the wild type isolates. The wild type isolates of P. chrysogenum from Indonesia also have great potential to be developed. Therefore, this study aimed to determine the changes of penicillin G levels from mutated P. chrysogenum isolate with both ultraviolet (UV) radiation and chemical mutagens ethyl methane sulfonate (EMS) compared to the wild type isolates. Random mutation through UV radiation, EMS chemical mutage n and their combination was carried out on wild type isolates of P. chrysogenum. Antibacterial activity was tested against Escherichia coli and Bacillus subtilis. The level of penicillin G produced was detected using HPLC with the Penicillin G as the standard. The results showed that the treatment of UV, EMS mutations and their combinatio n can increase the antibacterial activity as well as levels of penicillin G than the wild type. Mutant C5-4.10 isolate resulted from the combination UV and EMS had the best antibacterial activity and produced penicillin G. level 2.9 times compared to the wild type . Keywords: antibiotic, HPLC, mutation, Penicillium chrysogenum, penicillin G ABSTRAK Penicillium chrysogenum adalah salah satu kapang yang diketahui memproduksi antibiotik penisilin G. Strain P. chrysogenum unggul penghasil penisilin G tinggi yang saat ini tersedia merupakan galur yang telah melalui berbagai tahapan pemuliaan dari wild type-nya . Isolat P. chrysogenum asal Indonesia juga memiliki potensi besar untuk dikembangkan. Oleh karena itu, penelitian ini bertujuan untuk mengetahui perubahan kadar penisilin G dari isolat P. chrysogenum yang telah dimutasikan menggunakan radiasi sinar ultraviolet ( UV ) dan mutagen kimiawi etil metan sulfonat ( EMS ) dibandingkan dengan wild type nya . Mutasi acak menggunakan radiasi sinar UV, mutagen kimiawi EMS dan kombinasi keduanya dilakukan pada isolat P. chrysogenum. Uji aktivitas antibakteri dilakukan terhadap Escherichia coli dan Bacillus subtilis. Kadar penisilin G yang diproduksi dideteksi menggunakan HPLC dan dibandingkan dengan standar Penicillin G. Hasil penelitian menunjukkan bahwa mutasi menggunakan sinar UV, EMS dan kombinasi keduanya dapat meningkatkan aktivitas antibakteri serta kadar penisilin G dibandingkan dengan wild type nya . Isolat mutan C5-4.10 hasil mutasi kombinasi sinar UV dan EMS memiliki aktivitas antibakteri terbaik dan kadar penisilin G sebesar 2,9 kali lipat dibandingkan dengan wild type nya. Kata kunci: antibiotik, HPLC, mutasi, Penicillium chrysogenum, penisilin G","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41922547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Siti Nurhalimah, S. Rahmawati, J. Hermanianto, S. Nurjanah, F. Izzati, E. Septiana, F. Rachman, Bustanussalam Bustanussalam, Y. Hapsari, P. Simanjuntak, M. Putra
ABSTRACT Mangrove endophytic fungi potentially produce secondary metabolites such as antioxidant. Antioxidants are compounds that are widely applied in the industry as an ingredient in the manufacture of products in the food and health sector. In this study, we investigated the antioxidant potential of secondary metabolites from fungal endophytic of mangrove species Aegiceras corniculatum. A total of eight endophytic fungi were successfully isolated, two isolates from leaf, three isolates from fruit and three isolates from twig . Between the isolates obtained, only one isolated was active as the antioxidant with IC 50 value 19 . 28 µL/mL eventhough still lower than the standard ascorbic acid (6.08 µL/mL). The results of chemical identification using GC-MS showed several chemical compounds that have antioxidant activity including phenol,3,5-bis(1,1-dimethylethyl), hexadecanoic acid, hexadecanoic acid methyl ester, malic acid, N- a minopyrrolidine, 9-octadecanoic acid, m ethyl ester (E), b enzeneethanol, 4-hydroxy, 1,2- b enzenedicarboxylic acid, d- t yrosine, bis(2-methylpropyl) ester 1- n onadecene dan h eneicosane. The selected fungal endophytic isolated were identified using molecular Internal Transcribed Spacer (ITS) marker and has a high taxonomy similarity with Microdochium sp. Keywords: Aegiceras corniculatum, antioxidant, endophytic fungi, mangrove, Microdochium sp ABSTRAK Kapang endofit dari mangrove memiliki potensi dalam menghasilkan metabolit sekunder seperti antioksidan. Antioksidan merupakan senyawa yang banyak diaplikasikan dalam industri sebagai bahan untuk pembuatan produk di bidang pangan maupun kesehatan. Penelitian ini bertujuan untuk mengetahui potensi antioksidan kapang endofit dari mangrove species Aegiceras corniculatum. Sebanyak 8 isolat kapang endofit berhasil diisolasi , yaitu 2 isolat berasal dari daun, 3 isolat berasal dari buah dan 3 isolat berasal dari ranting. D i antara 8 isolat tersebut , hanya 1 isolat yang dihanyakan aktif sebagai antioksidan dengan nilai IC 50 sebesar 19,28 µL/mL , meskipun nilai ini masih lebih rendah dibandingkan vitamin C yaitu sebesar 6 , 08 µL/mL. Hasil identifikasi kimia dengan menggunakan GC-MS menunjukkan beberapa senyawa kimia yang memiliki aktivitas aktioksidan di antaranya phenol,3,5-bis(1,1-dimethylethyl), hexadecanoic acid, hexadecanoic acid methyl ester, malic acid, N- a minopyrrolidine, 9-octadecanoic acid, methyl ester (E), benzeneethanol, 4-hydroxy, 1,2- b enzenedicarboxylic acid, d- t yrosine, bis(2-methylpropyl) ester 1-nonadecene dan heneicosane. Isolat kapang endofit diidentifikasi dengan penanda Internal Transcribed Spacer (ITS) dan memiliki kemiripan tertinggi dengan Microdochium sp. Kata kunci: Aegiceras corniculatum, antioksidan, kapang endofit, mangrove, Microdochium sp
{"title":"AKTIVITAS ANTIOKSIDAN DARI METABOLIT SEKUNDER KAPANG ENDOFIT MANGROVE Aegiceras corniculatum","authors":"Siti Nurhalimah, S. Rahmawati, J. Hermanianto, S. Nurjanah, F. Izzati, E. Septiana, F. Rachman, Bustanussalam Bustanussalam, Y. Hapsari, P. Simanjuntak, M. Putra","doi":"10.36974/jbi.v12i1.6539","DOIUrl":"https://doi.org/10.36974/jbi.v12i1.6539","url":null,"abstract":"ABSTRACT Mangrove endophytic fungi potentially produce secondary metabolites such as antioxidant. Antioxidants are compounds that are widely applied in the industry as an ingredient in the manufacture of products in the food and health sector. In this study, we investigated the antioxidant potential of secondary metabolites from fungal endophytic of mangrove species Aegiceras corniculatum. A total of eight endophytic fungi were successfully isolated, two isolates from leaf, three isolates from fruit and three isolates from twig . Between the isolates obtained, only one isolated was active as the antioxidant with IC 50 value 19 . 28 µL/mL eventhough still lower than the standard ascorbic acid (6.08 µL/mL). The results of chemical identification using GC-MS showed several chemical compounds that have antioxidant activity including phenol,3,5-bis(1,1-dimethylethyl), hexadecanoic acid, hexadecanoic acid methyl ester, malic acid, N- a minopyrrolidine, 9-octadecanoic acid, m ethyl ester (E), b enzeneethanol, 4-hydroxy, 1,2- b enzenedicarboxylic acid, d- t yrosine, bis(2-methylpropyl) ester 1- n onadecene dan h eneicosane. The selected fungal endophytic isolated were identified using molecular Internal Transcribed Spacer (ITS) marker and has a high taxonomy similarity with Microdochium sp. Keywords: Aegiceras corniculatum, antioxidant, endophytic fungi, mangrove, Microdochium sp ABSTRAK Kapang endofit dari mangrove memiliki potensi dalam menghasilkan metabolit sekunder seperti antioksidan. Antioksidan merupakan senyawa yang banyak diaplikasikan dalam industri sebagai bahan untuk pembuatan produk di bidang pangan maupun kesehatan. Penelitian ini bertujuan untuk mengetahui potensi antioksidan kapang endofit dari mangrove species Aegiceras corniculatum. Sebanyak 8 isolat kapang endofit berhasil diisolasi , yaitu 2 isolat berasal dari daun, 3 isolat berasal dari buah dan 3 isolat berasal dari ranting. D i antara 8 isolat tersebut , hanya 1 isolat yang dihanyakan aktif sebagai antioksidan dengan nilai IC 50 sebesar 19,28 µL/mL , meskipun nilai ini masih lebih rendah dibandingkan vitamin C yaitu sebesar 6 , 08 µL/mL. Hasil identifikasi kimia dengan menggunakan GC-MS menunjukkan beberapa senyawa kimia yang memiliki aktivitas aktioksidan di antaranya phenol,3,5-bis(1,1-dimethylethyl), hexadecanoic acid, hexadecanoic acid methyl ester, malic acid, N- a minopyrrolidine, 9-octadecanoic acid, methyl ester (E), benzeneethanol, 4-hydroxy, 1,2- b enzenedicarboxylic acid, d- t yrosine, bis(2-methylpropyl) ester 1-nonadecene dan heneicosane. Isolat kapang endofit diidentifikasi dengan penanda Internal Transcribed Spacer (ITS) dan memiliki kemiripan tertinggi dengan Microdochium sp. Kata kunci: Aegiceras corniculatum, antioksidan, kapang endofit, mangrove, Microdochium sp","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44335034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. A. Wibowo, Dewi Novita Sari, Afghani Jayuska, Puji Ardiningsih
ABSTRACT E ucalyptus (Melaleuca cajuputi), is a plant which often found on the coast of the city of Singkawang, West Kalimantan. This plant is potentially used to treat diarrhea. This study aimed to determine antibacterial activity of eucalyptus leaf from Singkawang city on bacteria Escherichia coli and Staphylococcus aureus. Isolation of the essential oils was using steam distillation, while the analysis of antibacterial activity with well diffusion method. The isolation resulted 0.55% yield. Analysis using GC-MS yielded 26 peak compounds with 2 main compounds namely 1.8 cineol at 71.96% and alpha-terpineol 11.44%. Furthermore, antibacterial activity test of eucalyptus leaf essential oil against E. coli and S. aureus bacteria belongs to the category of low. The diameter of the inhibition zone on bacteria E. coli at a concentration of 50 µg/µ l obtained 4.39 mm zone, while on S. aureus was 4.62 mm zone. Keywords: Eucalyptus leaf essential oil, Eschericia coli, Melaleuca cajuputi, Singkawang, Stapylococcus aureus ABSTRAK K ayu putih (Melaleuca cajuputi) merupakan t umbuhan yang banyak dijumpai di pesisir pantai Kota Singkawang. T umbuhan ini berpotensi digunakan untuk mengobati diare . Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri daun kayu putih yang berasal dari Kota Singkawang terhadap bakteri uji Escherichia coli dan Staphylococcus aureus. Metode yang digunakan untuk isolasi minyak atsiri yaitu distilasi uap, sedangkan uji aktivitas antibakteri menggunakan metode difusi sumuran. Hasil isolasi minyak atsiri daun kayu putih menghasilkan rendemen sebesar 0,55%. Analisis GC-MS menghasilkan 26 puncak senyawa dengan 2 senyawa utama yaitu 1,8 sineol sebesar 71,96% dan alpha-terpineol sebesar 11,44%. Hasil uji aktivitas antibakteri minyak atsiri daun kayu putih terhadap bakteri E. coli dan S. aureus menghasilkan aktivitas yang tergolong lemah. Diameter zona hambat terhadap bakteri E. coli dengan konsentrasi 50µg/µ l menghasilkan zona sebesar 4,39 mm, sedangkan pada bakteri S. aureus yaitu sebesar 4,62 mm. Kata kunci: Escherichia coli, Melaleuca cajuputi, minyak atsiri daun kayu putih, Singkawang, Staphylococcus aureus
摘要:桉树(学名:Melaleuca cajuputi)是一种常见于西加里曼丹新卡旺市海岸的植物。这种植物可能用于治疗腹泻。本研究旨在测定新加坡卡旺市桉树叶对大肠杆菌和金黄色葡萄球菌的抑菌活性。采用水蒸气蒸馏法对挥发油进行分离，采用孔扩散法对其抑菌活性进行分析。分离的产率为0.55%。GC-MS分析得到26个峰化合物，其中2个主要化合物为1.8桉叶油醇(71.96%)和α -松油醇(11.44%)。桉树叶精油对大肠杆菌和金黄色葡萄球菌的抑菌活性试验属于低水平。在50µg/µl浓度下，对大肠杆菌的抑菌带直径为4.39 mm，对金黄色葡萄球菌的抑菌带直径为4.62 mm。关键词:桉树叶精油，大肠杆菌，千层桉，Singkawang，金黄色葡萄球菌我不知道我是谁，我是谁。Penelitian ini bertujuan untuk mengetahui活性抗细菌剂，与yang berasal - dari Kota Singkawang合作，对抗细菌、大肠杆菌和金黄色葡萄球菌。孟古纳坎梅德，孟古纳坎梅德，孟古纳坎梅德，孟古纳坎梅德。哈哈伊尔·伊玛目(Hasil isolasminyak)与孟哈伊尔·坎(menghasilkan)的比例为0.55%。气相色谱-质谱联用分析:蒙哈丝尔卡26、普克森雅瓦登甘2、森雅瓦乌塔玛雅图1,8、丝氨酸脂脂71,96%、α -松油醇脂脂11,44%。哈西尔基活性菌抗细菌活性菌对大肠杆菌和金黄色葡萄球菌均有抑制作用。直径带habat terhadap bakteri大肠杆菌登根konsentrasi 50µg/µl蒙哈西坎带sebesar 4,39 mm, sedangkan帕达bakteri金黄色葡萄球菌yaitu sebesar 4,62 mm。Kata kunci:大肠杆菌，千层菌，minyak atsii, kau putih, Singkawang，金黄色葡萄球菌
{"title":"KOMPOSISI KIMIA DAN UJI AKTIVITAS ANTIBAKTERI MINYAK ATSIRI DAUN KAYU PUTIH (Melaleuca cajuputi) DARI KOTA SINGKAWANG","authors":"M. A. Wibowo, Dewi Novita Sari, Afghani Jayuska, Puji Ardiningsih","doi":"10.36974/jbi.v12i1.6509","DOIUrl":"https://doi.org/10.36974/jbi.v12i1.6509","url":null,"abstract":"ABSTRACT E ucalyptus (Melaleuca cajuputi), is a plant which often found on the coast of the city of Singkawang, West Kalimantan. This plant is potentially used to treat diarrhea. This study aimed to determine antibacterial activity of eucalyptus leaf from Singkawang city on bacteria Escherichia coli and Staphylococcus aureus. Isolation of the essential oils was using steam distillation, while the analysis of antibacterial activity with well diffusion method. The isolation resulted 0.55% yield. Analysis using GC-MS yielded 26 peak compounds with 2 main compounds namely 1.8 cineol at 71.96% and alpha-terpineol 11.44%. Furthermore, antibacterial activity test of eucalyptus leaf essential oil against E. coli and S. aureus bacteria belongs to the category of low. The diameter of the inhibition zone on bacteria E. coli at a concentration of 50 µg/µ l obtained 4.39 mm zone, while on S. aureus was 4.62 mm zone. Keywords: Eucalyptus leaf essential oil, Eschericia coli, Melaleuca cajuputi, Singkawang, Stapylococcus aureus ABSTRAK K ayu putih (Melaleuca cajuputi) merupakan t umbuhan yang banyak dijumpai di pesisir pantai Kota Singkawang. T umbuhan ini berpotensi digunakan untuk mengobati diare . Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri daun kayu putih yang berasal dari Kota Singkawang terhadap bakteri uji Escherichia coli dan Staphylococcus aureus. Metode yang digunakan untuk isolasi minyak atsiri yaitu distilasi uap, sedangkan uji aktivitas antibakteri menggunakan metode difusi sumuran. Hasil isolasi minyak atsiri daun kayu putih menghasilkan rendemen sebesar 0,55%. Analisis GC-MS menghasilkan 26 puncak senyawa dengan 2 senyawa utama yaitu 1,8 sineol sebesar 71,96% dan alpha-terpineol sebesar 11,44%. Hasil uji aktivitas antibakteri minyak atsiri daun kayu putih terhadap bakteri E. coli dan S. aureus menghasilkan aktivitas yang tergolong lemah. Diameter zona hambat terhadap bakteri E. coli dengan konsentrasi 50µg/µ l menghasilkan zona sebesar 4,39 mm, sedangkan pada bakteri S. aureus yaitu sebesar 4,62 mm. Kata kunci: Escherichia coli, Melaleuca cajuputi, minyak atsiri daun kayu putih, Singkawang, Staphylococcus aureus","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47244883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT Gadung tuber (Dioscorea hispida Dennst.) are known to have phenolic compound which has potential as antioxydant agent. From previous study, the extraction of phenolic compounds from g adung tuber was carried out by maceration using methanol and this has never been done using other polar solvents such as ethanol and water. The purpose of this study was to determine the effect of maceration solvents on total phenol content and antioxidant activity of gadung tuber. Extraction was carried out by maceration technique using 3 types of polar solvents, methanol 90%, ethanol 96% and water. Analysis of total phenol content of the extract was carried out using a UV-VIS spectrophotometer based on the reduction reaction of Folin - Ciocalteu reagent and the antioxidant activity test was carried out using the DPPH (2 . 2-diphenyl-1-picrylhydrazyl) method. The results showed that the methanol extract had the highest total phenol content of 2.782 ± 0.389 g GAE/100 g with the lowest IC 50 value of 13 . 399 ppm. The ethanol extract and water extract had the total phenol content 1 . 963 ± 0 . 134 g GAE/100 g and 2 . 018 ± 0 . 015 g GAE/100 g, respectively , while the IC 50 value of etanol extract and water extract were 26 . 706 ppm dan 18 . 605 ppm . All extracts in this study had a very strong antioxidant activity with an IC 50 value less than 50 ppm. Keywords: antioxidant, extraction, phenol, gadung ABSTRAK Umbi g adung (Dioscorea hispida Dennst ) telah diketahui memiliki senyawa fenol yang berpotensi sebagai antioksidan. Ekstraksi senyawa fenol dari umbi gadung pada penelitian terdahulu dilakukan dengan cara maserasi menggunakan pelarut metanol, namun belum pernah dilakukan dengan menggunakan pelarut polar lain seperti etanol dan air. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan pelarut maserasi terhadap kadar fenol total dan aktivitas antioksidan umbi gadung. Ekstraksi dilakukan dengan teknik maserasi menggunakan 3 jenis pelarut polar yaitu metanol 90%, etanol 96% dan air. Analisis kadar fenol total ekstrak dilakukan dengan spektrofotometer UV-VIS berdasarkan reaksi reduksi pereaksi Folin - Ciocalteu dan uji aktivitas antioksidan dilakukan dengan metode DPPH (2,2-difenil-1-pikrilhidrazil). Hasil penelitian menunjukkan bahwa ekstrak metanol memiliki kadar fenol total tertinggi sebanyak 2,782 ± 0,389 g GAE/100 g dengan nilai IC 50 terendah yaitu 13,399 ppm. Kadar fenol total ekstrak etanol dan ekstrak air masing-masing adalah 1,963 ± 0,134 g GAE/100 g dan 2,018 ± 0,015 g GAE/100 g , s edangkan untuk nilai IC 50 untuk ekstral etanol dan ekstrak air masing-masing adalah 26,706 ppm dan 18,605 ppm. Semua ekstrak pada penelitian ini memiliki aktivitas antioksidan kategori sangat kuat dengan nilai IC 50 kurang dari 50 ppm . Kata kunci: antioksidan, ekstraksi, fenol, gadung
摘要甘东块茎（Dioscorea hispida Dennst.）含有酚类化合物，具有抗氧化潜力。根据先前的研究，从阿冬块茎中提取酚类化合物是通过使用甲醇浸渍进行的，而从未使用其他极性溶剂（如乙醇和水）进行过这种提取。本研究旨在测定浸渍溶剂对嘎冬块茎总酚含量和抗氧化活性的影响。采用浸渍技术，用90%甲醇、96%乙醇和水三种极性溶剂进行萃取。基于Folin-Ciocalteu试剂的还原反应，使用UV-VIS分光光度计分析提取物中的总酚含量，并使用DPPH（2-二苯基-1-苦基肼）法进行抗氧化活性测试。结果表明，甲醇提取物的总酚含量最高，为2782±0389gGAE/100g，最低IC50值为13。399 ppm乙醇提取物和水提取物的总酚含量为1。963±0。134g GAE/100g和2。018±0。015克GAE/100克，而乙醇提取物和水提取物的IC50值为26。706ppm和18。605 ppm。本研究中的所有提取物都具有非常强的抗氧化活性，IC50值小于50ppm。关键词：抗氧化剂，提取物，苯酚，ABSTRAK容器Umbi[UNK]g adung（Dioscorea hispida[UNK]Dennst）已知具有潜在抗氧化剂的酚类化合物。在之前的研究中，从脐带中合成提取苯酚是使用甲醇分子通过按摩进行的，但从未使用乙醇和水等其他极性分子进行过。本研究的目的是确定按摩分子的差异对脐带总酚率和抗氧化活性的影响。萃取采用按摩技术，使用三种极性分子：90%的甲醇、96%的乙醇和水。基于Folin-Ciocalteu反应的还原反应，使用UV-VIS分光光度计进行的总提取酚率分析，以及使用DPPH法（2,2-二苯基-1-吡唑肼）进行的抗氧化活性测试。研究结果表明，甲醇提取物的最大总酚率为2782±0389 g GAE/100 g，低IC值为50±13399 ppm。乙醇提取物和每种水提取物的总酚分别为1963±0134 g GAE/100 g和2018±0015 g GAE/100 g，乙醇提取物和水提取物的IC值分别为26706 ppm和18605 ppm。本研究中的所有提取物都具有非常强的抗氧化活性，IC值小于50ppm。关键词：【UNK】抗氧化剂，萃取，苯酚，gadung
{"title":"PENGARUH PERBEDAAN PELARUT TERHADAP KADAR FENOL TOTAL DAN AKTIVITAS ANTIOKSIDAN EKSTRAK GADUNG (Dioscorea hispida Dennst.)","authors":"Susanti Susanti, Ristina Siti Sundari, Lina Rahmawati Rizkuloh, Richa Mardianingrum","doi":"10.36974/jbi.v12i1.6482","DOIUrl":"https://doi.org/10.36974/jbi.v12i1.6482","url":null,"abstract":"ABSTRACT Gadung tuber (Dioscorea hispida Dennst.) are known to have phenolic compound which has potential as antioxydant agent. From previous study, the extraction of phenolic compounds from g adung tuber was carried out by maceration using methanol and this has never been done using other polar solvents such as ethanol and water. The purpose of this study was to determine the effect of maceration solvents on total phenol content and antioxidant activity of gadung tuber. Extraction was carried out by maceration technique using 3 types of polar solvents, methanol 90%, ethanol 96% and water. Analysis of total phenol content of the extract was carried out using a UV-VIS spectrophotometer based on the reduction reaction of Folin - Ciocalteu reagent and the antioxidant activity test was carried out using the DPPH (2 . 2-diphenyl-1-picrylhydrazyl) method. The results showed that the methanol extract had the highest total phenol content of 2.782 ± 0.389 g GAE/100 g with the lowest IC 50 value of 13 . 399 ppm. The ethanol extract and water extract had the total phenol content 1 . 963 ± 0 . 134 g GAE/100 g and 2 . 018 ± 0 . 015 g GAE/100 g, respectively , while the IC 50 value of etanol extract and water extract were 26 . 706 ppm dan 18 . 605 ppm . All extracts in this study had a very strong antioxidant activity with an IC 50 value less than 50 ppm. Keywords: antioxidant, extraction, phenol, gadung ABSTRAK Umbi g adung (Dioscorea hispida Dennst ) telah diketahui memiliki senyawa fenol yang berpotensi sebagai antioksidan. Ekstraksi senyawa fenol dari umbi gadung pada penelitian terdahulu dilakukan dengan cara maserasi menggunakan pelarut metanol, namun belum pernah dilakukan dengan menggunakan pelarut polar lain seperti etanol dan air. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan pelarut maserasi terhadap kadar fenol total dan aktivitas antioksidan umbi gadung. Ekstraksi dilakukan dengan teknik maserasi menggunakan 3 jenis pelarut polar yaitu metanol 90%, etanol 96% dan air. Analisis kadar fenol total ekstrak dilakukan dengan spektrofotometer UV-VIS berdasarkan reaksi reduksi pereaksi Folin - Ciocalteu dan uji aktivitas antioksidan dilakukan dengan metode DPPH (2,2-difenil-1-pikrilhidrazil). Hasil penelitian menunjukkan bahwa ekstrak metanol memiliki kadar fenol total tertinggi sebanyak 2,782 ± 0,389 g GAE/100 g dengan nilai IC 50 terendah yaitu 13,399 ppm. Kadar fenol total ekstrak etanol dan ekstrak air masing-masing adalah 1,963 ± 0,134 g GAE/100 g dan 2,018 ± 0,015 g GAE/100 g , s edangkan untuk nilai IC 50 untuk ekstral etanol dan ekstrak air masing-masing adalah 26,706 ppm dan 18,605 ppm. Semua ekstrak pada penelitian ini memiliki aktivitas antioksidan kategori sangat kuat dengan nilai IC 50 kurang dari 50 ppm . Kata kunci: antioksidan, ekstraksi, fenol, gadung","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43873506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Surahman, R. Ekafitri, D. Desnilasari, L. Ratnawati, J. Miranda, W. Cahyadi, A. Indriati
ABSTRACT Banana snack bar is one of the snacks made from banana and banana flour, rod-shaped, and consumed as a snack. Shelf life information about the product is needed to ensure that the product is still good for consumption and has not been damaged. Therefore, this study aim ed to determine the estimated shelf life of banana snack bars using the Arrhenius method. This method was carried out at three storage temperatures representing cold, ambient, and heat temperatures with 15, 30, and 45 o C for 35 days and observed every 7 days. The parameters observed include water content, water activity (Aw), texture (hardness and crisp i ness), and total yeast/mold. The results showed that texture was the first damaged parameter at 15 and 30 o C with k value (quality reduction constant) 0.0057 and 0.0064. While at 45 o C , hardness broke sooner than other parameters with k value 0.0097. This means that banana snack bar products are starting to be unacceptable, mainly due to changes in texture. Based on the results obtained, it is known that the banana snack bar has an estimated shelf life of 75 . 67 days if stored at room temperature 30 o C and longer shelf life if stored at 15 0 C, which is 84.96 days. Keywords: banana snack bar, shelf life product, Arrhenius, storage temperatures, storage time ABSTRAK S nack bar pisang merupakan makanan ringan yang terbuat dari pisang dan tepung pisang mentah, berbentuk batang dan dikonsumsi sebagai camilan. In formasi umur simpan produk diperlukan untuk menjamin bahwa produk masih layak dikonsumsi dan belum mengalami kerusakan. P enelitian ini bertujuan untuk mengetahui pendugaan umur simpan snack bar pisang menggunakan metode Arrhenius. Pengujian pendugaan umur simpan dengan metode Arrhenius dilakukan pada tiga suhu penyimpanan mewakili suhu dingin, ruan g dan panas yaitu 15, 30 dan 45 o C selama 35 hari dengan waktu pengamatan se tiap 7 hari. Adapun parameter yang diamati meliputi kadar air, aktivitas air (Aw), tekstur (kekerasan dan kerenyahan) dan total kapang khamir. Hasil penelitian menunjukkan bahwa snack bar pisang mengalami kerusakan yang lebih cepat pada parameter tekstur yaitu kerenyahan pada suhu 15 dan 30 o C ditandai dengan nilai k (konstanta penurunan mutu) yang tinggi yaitu 0,0057 dan 0,0064. Sementara itu, kerusakan pada suhu 45 o C paling cepat terjadi pada parameter kekerasan dengan nilai k 0,0097. Hal ini berarti produk snack bar pisang mulai tidak dapat diterima terutama disebabkan oleh perubahan tekstur. Berdasarkan hasil yang diperoleh, diketahui bahwa snack bar pisang memiliki pendugaan umur simpan selama 75,67 hari jika disimpan pada suhu ruang 30 o C dan memiliki pendugaan umur simpan yang lebih lama jika disimpan pada suhu dingin 15 o C yaitu 84,96 hari. Kata kunci: snack bar pisang, umur simpan, Arrhenius, suhu penyimpanan, waktu penyimpanan
香蕉小吃店是以香蕉和香蕉粉为原料制成的一种棒状小吃。需要关于产品的保质期信息，以确保产品仍然可以食用，并且没有损坏。因此，本研究旨在利用阿伦尼乌斯法确定香蕉小吃条的估计保质期。该方法在15、30和45℃的冷、常温和热三种储存温度下进行，保存35天，每7天观察一次。观察到的参数包括含水量、水活度(Aw)、质地(硬度和脆度)和酵母/霉菌总数。结果表明:15℃和30℃时，织构是最先受损的参数，k值分别为0.0057和0.0064;而在45℃时，硬度破坏速度快于其他参数，k值为0.0097。这意味着香蕉小吃店的产品开始不被接受，主要是由于口感的变化。根据得到的结果，我们知道香蕉小食棒的保质期估计为75年。常温30℃保存67天，常温150℃保存时间更长，为84.96天。摘要:香蕉小吃店pisang merupakan makanan ringan yang terbuat dari pisang dan tepong pisang mentah, berbentuk batang dan dikonsumsi sebagai camilan。在formasi umur simpan产品diperlukan untuk menjamin bahwa产品masih layak dikonsumsi和belum mengalami kerusakan。阿尼乌斯，意大利，意大利，意大利，意大利，意大利，意大利，意大利。企鹅pendugaan umur simpan dengan方法Arrhenius dilakukan padtiga suhu penyimpanan mewakili suhu dingin，熊猫panas yaitu 15,30 dan 45; C selama 35 hari dengan waktu pengamatan se tiap 7 hari。Adapun参数yang diamati meliputi kadar air, aktivitas air (Aw)， tekstur (kekerasan dan kerenyahan) dan total kapang khamir。哈西尔penelitian menunjukkan bahwa小吃店pisang mengalami kerusakan yang lebih cepat pada参数tekstur yitu kerenyahan padsuhu 15丹30 C ditandai dengan nilai k (konstanta penurunan mutu)杨廷吉yitu 0057丹0064。[3][1][3][1][1][1][1][1][1][1][1][1][1][1]。哈尔尼贝拉蒂产品小吃店pisang mulai tidak dapat diterima terutama disebabkan oleh perubahan tekstur。Berdasarkan hasil yang diperoleh, diketahui bahwa小吃店pisang memiliki pendugaan umur simpan selama 75,67 hari jika disimpan pada suhu ang 30 C dan memiliki pendugaan umur simpan yang lebih lama jika disimpan pada suhu dingin 15 C yaitu 84,96 hari。Kata kunci:小吃吧pisang, umur simpan, Arrhenius, suhu penyimpanan, waktu penyimpanan
{"title":"PENDUGAAN UMUR SIMPAN SNACK BAR PISANG DENGAN METODE ARRHENIUS PADA SUHU PENYIMPANAN YANG BERBEDA (Estimation of Banana Snack Bar Shelf Life with Different Storage Temperatures Using Arrhenius Method)","authors":"D. Surahman, R. Ekafitri, D. Desnilasari, L. Ratnawati, J. Miranda, W. Cahyadi, A. Indriati","doi":"10.36974/JBI.V11I2.5898","DOIUrl":"https://doi.org/10.36974/JBI.V11I2.5898","url":null,"abstract":"ABSTRACT Banana snack bar is one of the snacks made from banana and banana flour, rod-shaped, and consumed as a snack. Shelf life information about the product is needed to ensure that the product is still good for consumption and has not been damaged. Therefore, this study aim ed to determine the estimated shelf life of banana snack bars using the Arrhenius method. This method was carried out at three storage temperatures representing cold, ambient, and heat temperatures with 15, 30, and 45 o C for 35 days and observed every 7 days. The parameters observed include water content, water activity (Aw), texture (hardness and crisp i ness), and total yeast/mold. The results showed that texture was the first damaged parameter at 15 and 30 o C with k value (quality reduction constant) 0.0057 and 0.0064. While at 45 o C , hardness broke sooner than other parameters with k value 0.0097. This means that banana snack bar products are starting to be unacceptable, mainly due to changes in texture. Based on the results obtained, it is known that the banana snack bar has an estimated shelf life of 75 . 67 days if stored at room temperature 30 o C and longer shelf life if stored at 15 0 C, which is 84.96 days. Keywords: banana snack bar, shelf life product, Arrhenius, storage temperatures, storage time ABSTRAK S nack bar pisang merupakan makanan ringan yang terbuat dari pisang dan tepung pisang mentah, berbentuk batang dan dikonsumsi sebagai camilan. In formasi umur simpan produk diperlukan untuk menjamin bahwa produk masih layak dikonsumsi dan belum mengalami kerusakan. P enelitian ini bertujuan untuk mengetahui pendugaan umur simpan snack bar pisang menggunakan metode Arrhenius. Pengujian pendugaan umur simpan dengan metode Arrhenius dilakukan pada tiga suhu penyimpanan mewakili suhu dingin, ruan g dan panas yaitu 15, 30 dan 45 o C selama 35 hari dengan waktu pengamatan se tiap 7 hari. Adapun parameter yang diamati meliputi kadar air, aktivitas air (Aw), tekstur (kekerasan dan kerenyahan) dan total kapang khamir. Hasil penelitian menunjukkan bahwa snack bar pisang mengalami kerusakan yang lebih cepat pada parameter tekstur yaitu kerenyahan pada suhu 15 dan 30 o C ditandai dengan nilai k (konstanta penurunan mutu) yang tinggi yaitu 0,0057 dan 0,0064. Sementara itu, kerusakan pada suhu 45 o C paling cepat terjadi pada parameter kekerasan dengan nilai k 0,0097. Hal ini berarti produk snack bar pisang mulai tidak dapat diterima terutama disebabkan oleh perubahan tekstur. Berdasarkan hasil yang diperoleh, diketahui bahwa snack bar pisang memiliki pendugaan umur simpan selama 75,67 hari jika disimpan pada suhu ruang 30 o C dan memiliki pendugaan umur simpan yang lebih lama jika disimpan pada suhu dingin 15 o C yaitu 84,96 hari. Kata kunci: snack bar pisang, umur simpan, Arrhenius, suhu penyimpanan, waktu penyimpanan","PeriodicalId":8988,"journal":{"name":"Biopropal Industri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45391548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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