scholarly journals The rapid SARS-CoV-2 antibody qualitative test is accurate for assessing immunity following vaccination during pregnancy

2022 ◽  
Vol 226 (1) ◽  
pp. S325
Author(s):  
Nir Kugelman ◽  
Chen Nahshon ◽  
Pninit Shaked-Mishan ◽  
Nadav Cohen ◽  
Maayan Lahav Sher ◽  
...  
Keyword(s):  
Qualitative Test

PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)

2020 ◽  
pp. 53-61
Author(s):  
Nada Nabila Sari ◽  
S Suharyanto
Keyword(s):  
Extraction Method ◽  
Positive Sample ◽  
Total Flavonoid ◽  
Test Results ◽  
Fermentation Time ◽  
Flavonoid Compounds ◽  
Community People ◽  
Qualitative Test ◽  
Seed Extracts

Biji nangka kurang diminati oleh masyarakat sebagai bahan pangan. Biji nangka memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai pengobatan. Tujuan peneliti adalah untuk mengetahui pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.) yang dilakukan dengan alat spektrofotometer UV-Vis. Manfaat dari penelitian untuk menambah wawasan di bidang farmasi khususnya tentang ilmu kimia amami mengenai pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.). Metode ekstraksi yang digunakan adalah metode maserasi dengan mengunakan pelarut etanol 96%. Identifikasi kualitatif mengunakan uji Shinoda, uji NaOH 10%, uji H2SO4 (pekat). Hasil uji kualitatif menunjukan sampel positif mengandung flavonoid. Kesimpulan pada hasil penelitian penetapan kadar flavonoid total yang terkandung dalam ekstrak tape biji nangka pada hari ke-0 sebesar 2,9146±0,0245 mgQE/gram ekstrak, pada hari ke-1 sebesar 3,3050±0,0240 mgQE/gram ekstrak, pada hari ke-2 sebesar 3,6829±0,0244 mgQE/gram ekstrak, dan pada hari ke-3 sebesar 4,0488±0,0244 mgQE/gram ekstrak.  Jackfruit seeds are less interest by the community (people) as food.  Jackfruit seeds containing flavonoid compounds where it can be used as a treatment.  The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration  in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. The benefits of research to add insight in the field of pharmacy especially about chemistry of amami regarding effect of fermentation time on total flavonoid levels in jackfruit seed “tape” extract (Artocarpus heterophylla Lamk.). Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. Conclusions on the results of the experiment  are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245  mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/gram and on day-3 was 4.0488±0.024 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.  

scholarly journals Simple qualitative test for artificial butter

Science ◽  
1887 ◽  
Vol ns-9 (209) ◽  
pp. 114-114
Author(s):  
H. W. Wiley
Keyword(s):  
Qualitative Test

scholarly journals IDENTIFIKASI KANDUNGAN BORAKS PADA BAKSO DI KABUPATEN BULUKUMBA

2019 ◽  
Vol 4 (1) ◽  
pp. 1-10
Author(s):  
Arfiani Nur ◽  
Artati
Keyword(s):  
Experimental Study ◽  
Boric Acid ◽  
Chemical Compound ◽  
Test Methods ◽  
Sodium Tetraborate ◽  
Food Ingredients ◽  
Qualitative Test

Abstrack The background of this research is that Borax is a chemical compound called sodium tetraborate (NaB407 10 H20). If dissolved in water it will become hydroxide and boric acid (H3B03). Borax is often misused as an additional ingredient not permitted in foods that are adapted to Permenkes RI No. 1168 / Menkes / Per / X / 1999 concerning food ingredients. The purpose of this study was to determine the content of borax in meatballs in the district of Bulukumba. This type of research is a laboratory experimental study using qualitative test methods. The sample of this study was that curcumin paper did not produce changes in color on curcumin paper, the color of curcumin paper remained yellow indicating that the sample did not contain hazardous borax.

scholarly journals Lignolytic Enzyme Activity of Isolated Bacteria from Termite (Coptotermes Sp.) and Milkfish (Chanos chanos Forsskal, 1775) Guts

2021 ◽  
Vol 13 (1) ◽  
pp. 70-76
Author(s):  
Emi Latifah ◽  
Putri Dwi Mulyani ◽  
Yekti Asih Purwestri
Keyword(s):  
Enzyme Activity ◽  
Bacillus Licheniformis ◽  
Test Method ◽  
Chanos Chanos ◽  
Enzyme Isolation ◽  
Optimum Ph ◽  
Qualitative Test ◽  
Pseudomonas Alcaligenes ◽  
Enzyme Source ◽  
Brevibacillus Parabrevis

Bacteria BSR 2, Pseudomonas alcaligenes (BSR 3), Brevibacillus parabrevis (BSR 8), Brevibacillus sp. (BSR 9), isolated from termite gut and Bacillus licheniformis (BSA B1) isolated from milkfish gut have been known to possess celluloytic activity. However, their lignolytic ability has not been known. This study aimed to determine the lignolytic ability of bacteria isolated from termit (Coptotermes sp.) and milkfish (Chanos chanos Forsskal, 1775) guts and their enzymes characterization. The qualitative test was done through the spot test method, while quantitative assay was performed spectrophotometrically at 335 nm to calculate vanillin concentration. The isolates were grown in Lignin Mineral Medium, then the optical density (OD620) were measured every 24 hours for 5 days using spectrophotometer to determine their growth profile and the best isolation time of the lignolytic enzyme. Based on results, the best lignolytic enzyme isolation time for strains Bacillus licheniformis (BSA B1) and BSR 2 were 5 days, yielding lignolytic enzyme activity of 0.961 ± 0.168 U/mg and 2.176 ± 0.088 U/mg respectively,  while strains Pseudomonas alcaligenes (BSR 3), Brevibacillus parabrevis (BSR 8), and Brevibacillus sp. (BSR 9) were 4 days, yielding of 1.206 ± 0.045 U/mg, 1.162 ± 0.191 U/mg, and 0.896 ± 0.108 U/mg, respectively. The strain BSR 2 showed the highest lignolytic activity compared to other strains. The optimum temperature for lignolytic enzyme activity of BSR 2 was 30 ℃ and the optimum pH was 7. The lignolytic enzyme activity showed that these bacterial isolates can be a chance to be used as new alternative lignolytic enzyme source in commercial bioconversion process.

scholarly journals Kadar Polifenol Total Ekstrak Etanol Kulit Buah Manggis (Garcinia mangostana) Pada Variasi Asal Daerah

2017 ◽  
Vol 3 (1) ◽  
pp. 22 ◽  
Author(s):  
Any Guntarti
Keyword(s):  
Ethanol Extract ◽  
Total Phenol Content ◽  
Ammonia Vapor ◽  
Phenol Content ◽  
Garcinia Mangostana ◽  
Mangosteen Peel ◽  
Fruit Skin ◽  
Specific Parameter ◽  
Qualitative Test ◽  
Parameter Test

Background:Mangosteen peel is one of the waste of mangosteen, that nowadays have already utilized much to manage health problems. One of the ingredients in the mangosteen fruit skin is a polyphenols. Objective: to determine the polyphenols content of the ethanol extract of mangosteen peel variations based on different regions. Methods: Powder of dried mangosteen peel that come from 3 difference areas, Sumatera (Pekanbaru), Jawa (Yogyakarta) and Kalimantan (Martapura) extracted with ethanol 70% by multilevel maceration. Extract that obtained than tested specific parameter form of qualitative test of polyphenols compounds with FeCl3, AlCl3, ammonia vapor, Folin Ciucalteau and tannin test. Determination level of polyphenols (Gallic acid) with visible spectrophotometri after reacted with Folin Ciucalteau reagent. Results: The result of this research was quality test of extract etanol 70% Specific parameter test total phenol content (mg GAE/g ekstrak) from Sumatera, Jawa and Kalimantan are :824.13 (mg GAE/g ekstrak); 155,86 (mg GAE/g ekstrak); 688,9 (mg GAE/g ekstrak). Conclusions: There were difference in contents of polyphenol of mangosteen peel origin among Sumatera, Jawa and Kalimantan. 

scholarly journals Analisis Natrium Benzoat pada Saos di Yogyakarta

2015 ◽  
Vol 2 (2) ◽  
pp. 69
Author(s):  
Siti Fatimah ◽  
Dian Wuri Astuti ◽  
Ni Putu Ayu Kurniasih
Keyword(s):  
Research Methods ◽  
Sodium Benzoate ◽  
Research Result ◽  
Maximum Level ◽  
Research Purpose ◽  
Slow Process ◽  
Quantitative Test ◽  
Acid Titration ◽  
Qualitative Test ◽  
High Level

Background: Preservative can block or slow process of fermentation, acidity and analyzes that cause by microbe. Sodium benzoate is one of organic preservative that easy to dissolve and usually additional with various of ingredients like sauce. Sauce is a fluid that can make food tasty. Sauce can be lasting if add by sodium benzoate. Sodium benzoate as preservative can be dangerous for healthy if out maximum level, and that interested research sodium benzoate. The research purpose to know about sodium benzoate and then determine content level existence on samples of sauce bottle on Beringharjo market in Yogyakarta. Research methods: The research describe sodium benzoate exiztence on sauce and than determine sodium benzoate level on saos. The research object sodium benzoate. Statistical variable in this research is one variable that is the existence and level of sodium benzoate on samples. Method that used for analyzed sodium benzoate in this case is base-acid titration in alkalimetry with two test that is qualitative test and quantitative test. This data is set out in table. Result: The research result by samples is 100% contain sodium benzoate and preservative with high level or out of maksimum level that has been certained and did not fulfill the terms of regulation BPOM Nomor 36 Tahun 2013 is 41,70%. Conclusion: there is sodium benzoate preservative on samples of sauce bottle on Beringharjo market in Yogyakarta with level maximum 7.001,61 mg/kg and level minimun 420,175 mg/kg

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