scholarly journals Pengaruh Ekstrak Daun Kari (Murraya koenigii) dalam Memperpanjang Masa Simpan Fillet Ikan Tongkol (Euthynnus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 290-299
Author(s):  
Sahrita Yuliana ◽  
Martunis Martunis ◽  
Yuliani Aisyah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Leaf Extract ◽  
Ph Value ◽  
Murraya Koenigii ◽  
Storage Duration ◽  
Tuna Fish ◽  
Soaking Time ◽  
Curry Leaves ◽  
Fish Fillets

Abstrak: Daun kari (Murraya koenigii) merupakan tanaman yang sangat populer di masyarakat,  khususnya di Aceh. Daun kari biasanya dimanfaatkan sebagai bumbu penyedap masakan khusus Aceh karena dapat memberikan aroma yang khas dan rasa yang nikmat. Daun kari (Murraya koenigii) banyak mengandung zat aktif yang bermanfaat bagi kesehatan, seperti tannin, saponin, flavonoid dan minyak atsiri yang mampu menghambat pertumbuhan bakteri, sehingga diharapkan dapat berfungsi menunda kecepatan terjadinya pembusukan pada ikan. Ikan tongkol (Euthynnus sp.) adalah salah satu ikan yang sangat digemari masyarakat. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu lama perendaman (R) yang terdiri dari 3 taraf yaitu R1 = 10 menit, R2 = 20 menit dan R3 = 30 menit. Faktor kedua adalah lama penyimpanan yang terdiri dari 4 taraf yaitu P1 = 2 jam, P2 = 4 jam, P3 = 6 jam dan P4 = 8 jam. Kombinasi perlakuan adalah 3×4 = 12 dengan menggunakan 2 kali ulangan sehingga diperoleh 24 satuan percobaan. Analisis yang dilakukan yaitu kadar air, pH, total mikroba dan organoleptik uji deskripsi aroma, warna dan tekstur. Selain itu dilakukan analisis kadar protein yang merupakan hasil dari perlakuan terbaik terhadap fillet ikan. Hasil analisis fillet ikan tongkol menghasilkan rata-rata kadar air 60,87%, nilai pH 6,24, total mikroba 8,8 × 106 cfu/g, deskripsi aroma khas daun kari 2,59, deskripsi warna 2,71 dan deskripsi tekstur keras 2,89. Hasil penelitian menunjukkan bahwa lama perendaman ekstrak daun kari berpengaruh sangat nyata terhadap nilai aroma khas daun kari, tekstur keras dan total mikroba (TPC) fillet ikan tongkol. Lama penyimpanan berpengaruh nyata terhadap nilai pH fillet ikan tongkol. Pada  perlakuan terbaik  yaitu lama perendaman 30 menit dan lama penyimpanan 2 jam (R3P1) dengan kadar protein sebesar 17,86 %, kadar air 59,23%, pH 6,3, total mikroba 8,7 × 106 cfu/g, aroma khas daun kari 2,72 (lemah-netral) dan tekstur keras 2,67 (lemah-netral).Abstract: Curry leaves (Murraya koenigii) are plants that are very popular in the community, especially in Aceh. Curry leaves are usually used as a flavoring for Acehnese special dishes because they can provide a distinctive aroma and delicious taste. Curry leaves (Murraya koenigii) contain many active substances that are beneficial for health, such as tannins, saponins, flavonoids and essential oils that can inhibit bacterial growth, so that it is expected to function to delay the speed of decay in fish. Mackerel (Euthynnus sp.) Is one of the fish that is very popular with the community. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the soaking time (R) which consists of 3 levels, namely R1 = 10 minutes, R2 = 20 minutes and R3 = 30 minutes. The second factor is the length of storage which consists of 4 levels, namely P1 = 2 hours, P2 = 4 hours, P3 = 6 hours and P4 = 8 hours. The treatment combination is 3 × 4 = 12 by using 2 replications to obtain 24 experimental units. The analysis carried out were water content, pH, microbial total and organoleptic test description of aroma, color and texture. In addition, analysis of protein content was the result of the best treatment of fish fillets. The results of the tuna fillet analysis produced an average water content of 60.87%, pH value 6.24, total microbial 8.8 × 106 cfu / g, description of the typical aroma of curry leaves 2.59, color description 2.71 and description of texture hard 2.89. The results showed that the soaking time of curry leaf extract had a very significant effect on the value of the distinctive aroma of curry leaves, hard texture and total microbial (TPC) tuna fish fillets. The results showed that the soaking time of curry leaf extract had a very significant effect on the value of the distinctive aroma of curry leaves, hard texture and total microbial (TPC) tuna fish fillets. Storage duration significantly affected the pH value of tuna fillets. The best treatment was 30 minutes soaking time and 2 hours storage time (R3P1) with protein content of 17.86%, water content 59,23%, pH 6.3, microbial total 8.7 × 106 cfu / g, distinctive aroma Curry leaves 2.72 (weak-neutral) and hard texture 2,67 (weak-neutral).   The results showed that the soaking time of curry leaf extract had a very significant effect on the value of the distinctive aroma of curry leaves, hard texture and total microbial (TPC) tuna fish fillets. Storage duration significantly affected the pH value of tuna fillets. The best treatment was 30 minutes soaking time and 2 hours storage time (R3P1) with protein content of 17.86%, water content 59,23%, pH 6.3, microbial total 8.7 × 106 cfu / g, distinctive aroma Curry leaves 2.72 (weak-neutral) and hard texture 2,67 (weak-neutral).

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

scholarly journals PENGARUH TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
Yulis Adrianti ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Frying Time ◽  
Tuna Fish ◽  
Average Value ◽  
Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT          This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%,  kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia 

scholarly journals PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 65-73
Author(s):  
Syaifuddin
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Storage Duration ◽  
Randomized Block Design ◽  
And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

scholarly journals Produksi Tepung Tulang Ikan Tuna (Thunnus Sp) Dengan Metode Kering Sebagai Sumber Kalsium Dan Fosfor Untuk Pembuatan Biskuit

2020 ◽  
Vol 8 (1) ◽  
pp. 19-28
Author(s):  
SUARSA I W ◽  
BAWA PUTRA A.A ◽  
SRI RAHAYU SANTI ◽  
ABDUL FARUK
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mineral Content ◽  
Phosphorus Content ◽  
Calcium Content ◽  
Food Products ◽  
Tuna Fish ◽  
Fish Bones ◽  
Bone Water ◽  
Calcium And Phosphorus

Research has been conducted on processing tuna bones into flour which has a high mineral content which aims to produce nutritious biscuits in the form of food products. This study obtained the results that the tuna bone water content was 6.40% and the biscuit water content was 2.67%, the calcium and phosphorus content of tuna fish was 5.35% and 3.37%, while the biscuit dough with variations in the ratio between flour and fish bones namely 100 : 0; 95 : 5; 90 : 10; and 85 : 15 obtained the results of increased calcium content of 0.9%; 0.97%; 1.25%; and 1.29%; and phosphorus content 0.38%; 0.43%; 0.46%; and 0.60%; and the protein content is 9.32%; 11.74%; 11.99%; and 12.4

scholarly journals EKSTRAKSI GELATIN KULIT IKAN TUNA DENGAN PROSES BASA (NaOH)

2016 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Rutmin Beatris Pangke ◽  
Helen Jenny Lohoo ◽  
Agnes Triasih Agustin
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Ph Value ◽  
Thunnus Albacares ◽  
Fish Skin ◽  
Filter Cloth ◽  
Tuna Fish ◽  
Running Water ◽  
Base Solution ◽  
Fish Skin Gelatin

Tuna fish skin is an untapped waste properly and it contains collagen that can be made of gelatin manufacture of gelatin from fish skin tuna using alkaline process (NaOH) , with the object of knowing the yield of fish skin gelatin tuna (Thunnus albacares) were processed using alkaline (NaOH) .Tuna fish skin gelatin extraction soaking in an alkaline solution (NaOH) at a concentration of 0.3% and 0.6% for 48 hours, then the fish skin is washed with running water till a neutral pH (6–7) and extracted with distilled water at 60ºC.degree for 3 hours. gelatin extract is filtered by the filter cloth and dried in an oven at 60ºC for 2 days in order to obtain a sheet of gelatin. The extraction of gelatin is then tested the water content and pH, the results of analysis by immersion base solution at a concentration of 0.3% for 3 hours and extracted at a temperature of 60ºC to produce gelatin at a concentration of 5.96% and 4.14% 0.6 produces gelatin. For analysis of the water content at a concentration of 0.3% (5.67%) and a concentration of 0.6% (5.17%), the pH value obtained in tuna fish skin gelatin treated with alkali (NaOH) 0.3% (5,98) while for the 0.6% concentration obtained pH value 6.81. results gelatin by extraction using an alkaline solution (NaOH) 0.3% more to produce higher yields. Keyword: Gelatin extract (NaOH).   kulit ikan tuna merupakan limbah yang belum dimanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. pembuatan gelatin dari kulit ikan tuna dengan menggunakan proses basa (NaOH), dengan tujuan penelitian mengetahui rendemen gelatin kulit ikan tuna (Thunnus albacares) yang diproses menggunakan basa (NaOH). Ekstraksi gelatin kulit ikan tuna dilakukan perendaman dalam larutan basa (NaOH) dengan konsentrasi 0,3% dan 0,6% selama 48 jam, kemudian kulit ikan dicuci dengan air mengalir sampai pH netral (6–7) dan diekstraksi dengan akuades pada suhu 60ºC selama 3 jam. ekstrak gelatin disaring dengan kain saring dan dikeringkan dalam oven pada suhu 60ºC selama 2 hari sehingga diperoleh lembaran gelatin. hasil ekstraksi gelatin ini kemudian diuji kadar air dan pHnya, hasil analisis dengan perendaman larutan basa pada konsentrasi 0,3% selama 3 jam dan diekstraksi pada suhu 60ºC menghasilkan gelatin 5,96% dan pada konsentrasi 0,6 menghasilkan gelatin 4,14%. Untuk analisa kadar air pada konsentrasi 0,3% (5,67%) dan konsentrasi 0,6% (5,17%), nilai pH yang diperoleh pada gelatin kulit ikan tuna dengan perlakuan basa (NaOH) 0,3% (5,98) sedangkan untuk konsentrasi 0,6% nilai pH yang diperoleh (6,81). Hasil gelatin dengan ekstraksi menggunakan larutan basa (NaOH) 0,3% lebih menghasilkan rendemen yang lebih tinggi. Kata Kunci: Ekstraksi Gelatin (NaOH).

scholarly journals Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

2020 ◽  
pp. 1-7
Author(s):  
Sanggam Dera Rosa Tampubolon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Immersion Time ◽  
Fat Content ◽  
Ash Content ◽  
Sodium Metabisulfite ◽  
Content Increase ◽  
Soaking Time ◽  
Randomized Design

This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.

scholarly journals Influence of Curry leaves (Murraya koenigii L.) against of bleeding time of Rattus norvegicus

2021 ◽  
Vol 5 (2) ◽  
pp. 70-74
Author(s):  
Teuku Ahmad ARBI ◽  
Putri Rahmi NOVIYANDRI ◽  
Meutia FADHILA
Keyword(s):  
Treatment Group ◽  
Rattus Norvegicus ◽  
Wistar Rats ◽  
Leaf Extract ◽  
Bleeding Time ◽  
Control Group ◽  
Murraya Koenigii ◽  
Treatment Groups ◽  
Curry Leaves ◽  
Dental Procedures

Bleeding is when blood is removed from damaged blood vessels and can occur during dental procedures. Curry leaves (Murraya koenigii L.) contain tannins and flavonoids, which have the potential as a hemostatic agent to stop bleeding. The purpose of this study was to determine the effect of curry leaf extract (Murraya koenigii L.) on the bleeding time of Wistar rats (Rattus norvegicus). The test animals used were 5 Wistar rats (Rattus norvegicus), which were divided into a control group that was applied with distilled water and the treatment group with the extract of curry leaves. The first treatment group was given a concentration of 25%, the second treatment group had a concentration of 50%, the third treatment group had a concentration of 75%, and the fourth treatment group had a concentration of 100%. Bleeding time was calculated using the Duke method on the tail of the rats. The results showed that curry leaf extract concentrations of 25%, 50%, 75%, and 100% were able to shorten the bleeding time with an average time of 140 seconds, 81.67 seconds, 138.33 seconds, and 73.33, respectively. Second. One-way ANOVA data analysis showed that the bleeding time in all treatment groups was significantly different from the control group (p 0.05). This study concludes that the extract of curry leaves (Murraya koenigii L.) affects the bleeding time in Wistar rats (Rattus norvegicus).

scholarly journals Effects of ethanol extract of curry leaves (Murraya koenigii) on HER2 and caspase-3 expression in rat model mammary carcinoma

2021 ◽  
pp. 1988-1994
Author(s):  
Siti Aisyah ◽  
Ekowati Handharyani ◽  
Nurliani Bermawie ◽  
Agus Setiyono
Keyword(s):  
Tumor Cells ◽  
Mammary Tumor ◽  
Leaf Extract ◽  
Caspase 3 ◽  
Tumor Therapy ◽  
Mammary Glands ◽  
Tumor Formation ◽  
Sprague Dawley ◽  
Murraya Koenigii ◽  
Curry Leaves

Background and Aim: Human epidermal growth factor receptor 2 (HER2/erbB2/neu) is a prognostic factor and biomarker for detecting mammary tumor malignancy. Leaves of curry (Murraya koenigii) contain alkaloid, flavonoid, and phenolic compounds that can be cytotoxic to tumor cells. Caspase-3 is an indicator of apoptosis in tumor cells. This study aimed to evaluate the effect of curry leaf extract on the expression of HER2 and caspase-3 in mammary tumor through immunohistochemical analyses. Materials and Methods: Thirty five Sprague-Dawley rats were divided into seven groups: negative control of tumor (P1), positive control of tumor (P2), tumor therapy with methotrexate (P3), and curry leaf extract doses of 300 and 400 mg/ kg body weight/BW after tumor formation (P4, P5), and before tumor formation (P6, P7). Thirty rats of six groups were injected subcutaneously into the mammary glands with 7,12-dimethylbenz(α)-anthracene DMBA) twice within 2 weeks for mammary tumor formation. At the end of the treatments, the rats were euthanized, and their mammary glands were analyzed histopathologically and immunohistochemically using HER2 and caspase-3 antibodies. Results: Regarding the expression of HER2 detected in the epithelial cell membrane of the mammary gland, P2, P3, P4, and P5 revealed positive expression, P6 and P7 showed equivocal expression, while P1 showed negative expression. Regarding caspase-3 expression in the cytoplasm of epithelial cells, it was low in P1, moderate in P2, P5, P6, and P7, and high in P3 and P4. These findings suggest that DMBA injection produced mammary tumors with HER2 as a biomarker of mammary tumor, and high caspase-3 expression in P4 was the effect of curry leaves extract. Conclusion: The extract of curry leaves at a dose of 300 mg/kg BW with preventive and curative effects can potentially be used as an anti-tumor agent, which effectively induces the apoptosis of tumor cells.

scholarly journals KARAKTERISTIK KIMIA DAN FISIKA IKAN LELE ASAP DENGAN BAHAN PEMBAKAR BERBEDA (STUDI KASUS UMKM UD SARONA KOTA BINJAI SUMATERA UTARA)

2019 ◽  
Vol 6 (2) ◽  
pp. 109
Author(s):  
Saqbhani Puspa Sally ◽  
Nabila Ukhty ◽  
Anhar Rozi ◽  
Ikhsanul Khairi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Ph Value ◽  
Fat Content ◽  
Ash Content ◽  
Physical Characteristics ◽  
Phenol Content ◽  
Formaldehyde Content ◽  
Smoked Fish ◽  
Derivative Products

Catfish is one of the leading commodities in aquaculture in Indonesia. Catfish derivative products are currently very much developed, one of them was smoked catfish. The characteristics of smoked fish are influenced by several factors, including the type of firewood used. This study aims to examine the chemical and physical characteristics of smoked catfish with different burners. The smoking method used is heat fumigation. The parameters observed were proximate, pH value, phenol content, formaldehyde content, characteristics of color, texture and aroma. The results obtained, protein content, water content, ash content and fat content using laban wood are higher than rambutan wood 60.6%:58.8%; 6.65%:5.54%; 7.97%:7.29%; 20.4%;14.6% repectively. The phenol value of smoked fish using laban wood is higher than that of rambutan wood 0.2401ppm:0.2204ppm respectively. Formaldehyde levels in both types of wood are negative. The characteristics of the two smoked fish are the same in texture, aroma, pH and temperature parameters were solid texture, typical aroma of smoked fish, pH value 6.7 with a temperature of 80-100oC respectively. But the color of smoked fish by burning laban wood is bright brown while the rambutan wood is shiny brown.

Sign in / Sign up

Export Citation Format

Share Document