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.  

Navajo Lichen Dyes

1988 ◽  
Vol 20 (3) ◽  
pp. 279-290 ◽  
Author(s):  
S. G. Brough
Keyword(s):  
United States ◽  
Extraction Method ◽  
Boiling Water ◽  
Additional Method ◽  
Indian Reservation ◽  
Fermentation Time ◽  
Lichen Substances ◽  
Yellow Orange ◽  
Level 3 ◽  
Ph Level

AbstractThirty-five species of lichens were collected from nine locations on or adjacent to the Navajo Indian Reservation in the southwestern United States. Wool was dyed using the traditional boiling water and ammonia fermentation methods. An additional method was developed using a solvent to extract lichen substances and dye wool, cold; this dimethylsulphoxide extraction method is described and the resulting dye colours were sometimes different. Over 155 individual dye tests were made on sheep's wool; a correlation of dye colour with lichen substances reported for the species was attempted. Predominant dye colours were tan, but yellow, orange, pink, purple, and blue-grey were also produced. These colours were further altered by modifying: (1) fermentation time; (2) dyeing time, temperature, or pH level; (3) exposure to light; and (4) subsequent additional extractions using the same method or different methods. Dyed wool samples, tested for stability in sunlight, generally faded to some degree and some changed colour. Most dyes obtained through the dimethylsulphoxide extraction method were light stable.

scholarly journals SKRINING FITOKIMIA DAN KANDUNGAN TOTAL FLAVANOID PADA BUAH Carica pubescens Lenne & K. Koch DI KAWASAN BROMO, CANGAR, DAN DATARAN TINGGI DIENG

el–Hayah ◽  
2015 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Eko Budi Minarno
Keyword(s):  
Positive Sample ◽  
Screening Tests ◽  
Total Flavonoids ◽  
Test Results ◽  
Phytochemical Screening ◽  
Qualitative And Quantitative ◽  
The Third ◽  
Fruit Samples ◽  
The Tropics ◽  
Carica Pubescens

<p class="Default"><em>Carica  pubescens Lenne &amp; K. Koch is one of the species in the tropics, which adapt to the plateau environment and low temperatures. In Indonesia, this plant is found at Cangar, Bromo, and Dieng Plateau. This study aims to determine the results of phytochemical screening and total flavonoids in fruit samples were taken from the third place. Qualitative and quantitative tests carried out in the Laboratory of Department of Biology and Chemistry, </em><em>Faculty of </em><em>Science and Technology</em><em>, </em><em>Maulana Malik Ibrahim State Islamic University, Malang</em><em>. Analysis of total flavonoids using a spectrophotometer at λ = 510 nm. The results of qualitative phytochemical screening tests on samples of C. pubescens fruits at Cangar, Bromo, and Dieng Plateau shows that the positive sample contains flavonoids, polyphenols, tannins, and triterpenoids. Quantitative test results show that the C. pubescens at Cangar contains  total flavonoids quercetin equivalent with value 800 mg / L, Bromo with value 816.65 mg / L, and Dieng Plateau with value 633.35 mg / L, respectively.</em></p>

scholarly journals Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi

2019 ◽  
Vol 8 (2) ◽  
pp. 211
Author(s):  
Nyoman Arinata ◽  
Ni Luh Yulianti ◽  
Gede Arda
Keyword(s):  
Water Content ◽  
Fermentation Process ◽  
Maximum Temperature ◽  
Test Results ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Two Factors ◽  
Different Dimensions ◽  
Temperature Water

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao.   The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

scholarly journals Detection of Heavy Metal Pb in Cosmetics at Traditional Market of Banjarmasin

2021 ◽  
Vol 6 (2) ◽  
pp. 99-102
Author(s):  
Rahmadani ◽  
Tuti Alawiyah ◽  
Rina Herowati
Keyword(s):  
Heavy Metal ◽  
Heavy Metal Contamination ◽  
Endocrine System ◽  
Test Results ◽  
Observational Method ◽  
Black Precipitate ◽  
Traditional Market ◽  
Naoh Solution ◽  
Qualitative Test ◽  
Hcl Solution

Background: Impurities produced from the basic ingredients of making cosmetics, one of which is lead (Pb). Lead is a substance that is harmful and toxic to the human body. Lead can affect the hematopoetic system, nervous system, reproductive system, endocrine system and is carcinogenic. Objective: To determine the presence of lead (Pb) heavy metal contamination in mascara products circulating in the Banjarmasin traditional market. Methods: This study used a descriptive observational method. Testing qualitatively using KI, NaOH, and HCl reagents. Results: The test results obtained from the sample after being reacted with the three reagents showed a positive presence of lead (Pb) heavy metal. With KI solution shows a yellow-black precipitate, with NaOH solution shows a white precipitate and with HCl solution shows a white precipitate. Conclusion: Qualitative tests on mascara cosmetic products taken at different points of sale in the Banjarmasin traditional market using color reagents in KI solution, NaOH solution, and HCl solution, it can be concluded that the qualitative test results show a positive presence of heavy metal lead (Pb). on mascara products.

scholarly journals PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN TEMPE DAN ANALISIS PROKSIMAT SERTA SIFAT ORGANOLEPTIKNYA

1970 ◽  
Vol 6 (02) ◽  
pp. 35-43
Author(s):  
Yuni Fatisa ◽  
Dewi Pitasari
Keyword(s):  
Moisture Content ◽  
Test Scores ◽  
Food Source ◽  
Ash Content ◽  
Raw Material ◽  
Test Results ◽  
Fermentation Time ◽  
Sonneratia Caseolaris ◽  
High Nutrient ◽  
Color Texture

Pedada fruit (Sonneratia caseoiaris) potential as a food source because it contains high nutrient. In this study pedada fruit used as raw material for making tempe. Tempe is made by the fermentation time of 48 hours with 5 grams of tempe yeast and nutritional levels tested. The results showed the moisture content, ash content, fat content, protein content, and carbohydrate content are respectively 79,87% (8Nl max 65%); 1,76% (8Nl max 1,5%); 3,50% (8NI min 10%); 3,90% (8NI min 10%) and 10,96% (8Nl max 2,5%). Organoleptic test results it can be concluded that the panelists liked the tempe of pedada fruit with test scores for flavor, color, texture and scent are respectively 3,6; 3,4; 3,68; and 4,6. Flavor, color, texture and aroma the tempe of pedada fruit acceptable by the panelists.

scholarly journals LAMA FERMENTASI TERHADAP KADAR SERAT NATA BUAH GANDARIA

2016 ◽  
Vol 3 (1) ◽  
pp. 33-39
Author(s):  
Juen Carla Warella ◽  
Pamella Mercy Papilaya ◽  
Prelly Tuapattinaya
Keyword(s):  
Human Body ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Raw Material ◽  
Test Results ◽  
Fermentation Time

Background: Gandaria fruit on the island of Ambon has benefits if the sale value can be used as raw material for the manufacture of Nata products. The making of Nata Gandaria fruit with the help of Acetobacter xylinum microorganisms, the role of microbes to break down glucose into cellulose or fiber that is important for the human body. Methods: To know the length of fermentation to know the effect of fiber content of Gandaria nata, then tested on fiber content of nata Gandaria fruit that has been fermented for 10 days and 12 days. Result: Based on the test results using gravimetry fiber content method known nata fermentation time can increase fiber content. The highest increasing fiber content at nata occurred on day 12 with an average fiber content of 0.45% and the lowest occurred on fermentation day 10 with an average fiber content of 0.35%. Conclusion: The duration of fermentation has an effect on the fiber content of gandaria fruit (Bouea macrophylla griff). The duration of fermentation that produces gandaria fruit nata (Bouea macrophylla griff) with the highest fiber content is on the 12th day while the fermentation time that produces the gandaria fruit (Bouea macrophylla griff) with the least fiber content is the 10th day

scholarly journals Extraction Of Papaya Latex (Carica Papaya) With Dopping Cu As Dye Sentisized Solar Cell (DSSC)

2018 ◽  
pp. 1-6
Author(s):  
Dian Wijaya Kurniawidi ◽  
Siti Alaa ◽  
Susi Rahayu
Keyword(s):  
Thin Films ◽  
Spin Coating ◽  
Carica Papaya ◽  
Raw Material ◽  
Test Results ◽  
Aromatic Rings ◽  
Aliphatic Compounds ◽  
Flavonoid Compounds ◽  
Coating Method ◽  
Papaya Latex

Indonesia is a biodiversity country. Abundance of biological resources may encourage researchers to optimize its use. As an example papaya trees are utilized as raw material for thin films. Sap of papaya latex is doppinged with Cu. This composition is depositioned on top of FTO by spin coating method. The addition of Cu dopping aims to control the rate of crystallinity of the material. This research will add Cu between 10% and 50% solution. Based on FTIR test results, flavonoid compounds might be obtained with O-H group, some aromatic rings C = C and C = O, aliphatic compounds C-H and -CO. Flavonoid compounds are potentially utilized as dye for DSSC. The thickness of dye produced by doping Cu 10% is approximately (0.5-2) μm. Furthermore, dopping Cu from 20% to 40% can produce thickness around 10-50 nm. Meanwhile, the results of the XRD test show an effective Cu between 10% to 40%.

scholarly journals Introduction of Balinese Script Handwriting Using Zoning and Multilayer Perceptron

2019 ◽  
Vol 1 (1) ◽  
pp. 1-10
Author(s):  
I Komang Arya Ganda Wiguna ◽  
Agus Muliantara
Keyword(s):  
Character Recognition ◽  
Extraction Method ◽  
Handwriting Recognition ◽  
The Other ◽  
Test Results ◽  
The Difference ◽  
Hidden Layer ◽  
The Many ◽  
Offline Testing ◽  
Value Of Learning

Handwriting identification is one out of the many research ever conducted. In its development, the handwriting can be written in real time by the user by using the mouse (online character recognition). Various studies on the traditional character handwriting recognition continue to be developed. One of them is the recognition of the Balinese characters. Balinese characters have their own unique characters compared with the other regions. The difference between the shapes of the characters with the other characters are quite similar, or there are some characters that can only be distinguished by a small sketch or doodle.This study uses Artificial Neural Network with Backpropagation algorithm to perform the Balinese characters recognition and zoning as a method of feature extraction. In a variation of the extraction method, the characteristics used are Image Centroid and Zone (ICZ), Zone Centroid and Zone (ZCZ) and normalization of features. Of the three methods, it will be determined the best method used in the Balinese characters recognition.From the test results of the extraction method, the combined characteristics of the ICZ, ZCZ and normalization of features were the most effective to be used for the recognition of the Balinese characters. The level of accuracy obtained from the results of the online testing was 71,28% and 72,31% for offline testing, with parameters of Backpropagation, which used the value of learning rate of 0,03, a momentum value of 0,5 and the number of neurons in the hidden layer of 130.

scholarly journals Synerisis and Cycling Test the Sendok Leaf Extract Gel (Plantago Mayor L.) with Optimization of Variations of Gelling Agent Carbomer 940 Concentration

2021 ◽  
Vol 6 (12) ◽  
pp. 908-910
Author(s):  
A L Yusuf ◽  
D Nugraha
Keyword(s):  
Experimental Method ◽  
Extraction Method ◽  
Leaf Extract ◽  
Storage Temperature ◽  
Gelling Agent ◽  
Plantago Major ◽  
Test Results ◽  
Cycling Test ◽  
Carbomer 940

The purpose of this study was to determine the effect of the concentration of the gelling agent Carbomer 940 on the gel of daun Leaf Extract (Plantago major L.). The method used is the experimental method. The extraction method used is maceration with 96% alcohol. The design in this study is the manufacture of a gel formulation of sendok Leaf extract (Plantago major L.) with the concentration of the gelling agent Carbomer 940 and the syneresis test. Syneresis test results show that all formulas do not occur syneresis. The results of the cycling test showed that the sendok Leaf (Plantago major L.) extract gel was not affected by storage temperature. The conclusion of this study shows the effect of variations in the concentration of the gelling agent Carbomer 940 on the quality of gel.

scholarly journals Analisis Kualitatif dan Kuantitatif Metabolit Sekunder Ekstrak Etanol Buah Okra (Abelmoschus esculentus L. Moench) dengan Metode Spektrofotometri UV-Vis

KOVALEN ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 74-80
Author(s):  
Joni Tandi ◽  
Bella Melinda ◽  
Anita Purwantari ◽  
Agustinus Widodo
Keyword(s):  
Secondary Metabolites ◽  
Ethanol Extract ◽  
Abelmoschus Esculentus ◽  
Test Results ◽  
Fruit Extract ◽  
Total Alkaloids ◽  
Yellow Color ◽  
Test Parameters ◽  
Qualitative Test ◽  
Qualitative Assay

This study aims to determine the content of secondary metabolites and the levels of total secondary metabolites in ethanol extract of Okra (Abelmoschus esculentus L. Moench) fruit with UV-Vis Spectrophotometry method. Okra (Abelmoschus esculentus L. Moench) fruit extract was prepared by maceration method with 96% ethanol. The extract was concentrated using a rotary evaporator that followed by a qualitative test for alkaloids, flavonoids, saponins, and tannins using suitable reagents with the test parameters, while for the qualitative assay using a UV-Vis Spectrophotometry. Qualitative analysis of alkaloids using test parameters of total alkaloids equivalent to quinine, flavonoid using parameter of total flavonoids equivalent to quercetin, saponin using parameters of standard saponins total from the Quillaja Bark, and tannin using test parameters of total tannins equivalent to tannic acid. Qualitative test results indicated that the ethanol extract of Okra fruit tested positive for alkaloids content wich characterized by the orange deposition, flavonoids characterized by the formation of an orange-yellow color, a stable foam for saponins and tannins marked in black. The quantitative analysis resulted alkaloids of 2228.06 mg/gram, flavonoids of 2.79 mg/gram, saponins of 10.03 mg/gram, and tannins of 1973.27 mg/gram. Keywords: Okra fruit, secondary metabolites, UV- Vis spectrophotometry, qualitative, quantitative.

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