scholarly journals Uji Daya Terima Dan Analisis Protein Es Krim Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera)

2021 ◽  
Vol 13 (2) ◽  
pp. 86-97
Author(s):  
Marsuki Syam ◽  
Fitri Wahyuni ◽  
Icha Dian Nurcahyani
Keyword(s):  
Protein Content ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
Nutrient Content ◽  
Group Design ◽  
A Value ◽  
Good Taste ◽  
High Nutrient ◽  
The Media ◽  
Macro Nutrients

Moringa is a type of functional food that contains many nutrients both macro nutrients and micronutrients that have been widely used in combating malnutrition in children and efforts to improve the immune system in many developing countries. Ice cream is the most popular food in the world and is very popular by all circles of society because of its good taste, soft texture and high nutrient content and can be one of the media in nutritional improvement.  To know the acceptability and analysis of the protein content of ice cream with the addition of moringa leaf flour. This type of research is experimental research with posttest design one shot group design that is done adding moringa leaf flour to the manufacture of ice cream with some concentration.Research shows that panelists' acceptability to color aspects, aroma, texture, and aspects of taste and weighting value, the best formulation of ice cream with the addition of moringa leaf flour is F1 compared to F2, F3, and F4, ie with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream krontrol) the value is lower ie , 54,65. The results of protein analysis Ice cream with the addition of moringa leaf flour increased from 3.3% to 4.1% this occurred after the addition of moringa leaf flour 5%. from the results of the study of acceptability to aspects of color, aroma, texture, and taste obtained the best formulation of ice cream with the addition of moringa leaf flour that is F1 compared to F2, F3, and F4, namely with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream control) the value is lower that is, 54.65. There is an increase in the protein content of ice cream with the addition of moringa leaf flour 10 g which is 0.0888 g, compared to without the addition of moringa leaf flour or 0 g of 0.0686g. ABSTRAK Kelor merupakan jenis pangan fungsional yang mengandung banyak zat gizi baik zat gizi makro maupun zat gizi mikro yang telah banyak digunakan dalam memerangi kekurangan gizi pada anak-anak dan upaya untuk meningkatkan sistem kekebalan tubuh dibanyak negara berkembang. Es krim merupakan makanan yang paling populer di dunia dan sangat digemari oleh semua kalangan masyarakat dikarenakan rasanya yang enak, teksturnya yang lembut dan mengandung zat gizi yang tinggi dan dapat menjadi salah satu media dalam perbaikan gizi.  Untuk mengetahui daya terima dan analisis kandungan protein es krim dengan penambahan tepung daun kelor. Jenis penelitian ini adalah penelitian eksperimental dengan desain posttest one shot group desain yakni dilakukan menambahkan tepung daun kelor pada pembuatan es krim dengan beberapa konsentrasi. Penelitian menunjukkan bahwa daya terima panelis terhadap aspek warna, aroma, tekstur, dan aspek rasa dan hasil pembobotan nilai, formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim krontrol) nilainya lebih rendah yakni, 54,65. Hasil analisis protein Es krim dengan penambahan tepung daun kelor meningkat dari 3,3% menjadi 4,1% hal ini terjadi setelah penambahan tepung daun kelor 5%. dari hasil penelitian daya terima terhadap aspek warna, aroma, tekstur, dan rasa diperoleh hasil formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim kontrol) nilainya lebih rendah yakni, 54,65. Terdapat peningkatan kandungan protein es krim dengan penambahan tepung daun kelor 10 g yaitu 0,0888 g, dibandingkan dengan tanpa penambahan tepung daun kelor atau 0 g yaitu 0,0686 g.

scholarly journals Effects of Chlorella sp. Additions on the Changes of Visceral Mass and Proximate Contents of Shellfish

2019 ◽  
Vol 7 (2) ◽  
pp. 79
Author(s):  
Clara Dhisa Sumunaring Ratna ◽  
Trijoko Trijoko
Keyword(s):  
Color Change ◽  
Food Preferences ◽  
Nutrient Content ◽  
Northern Coast ◽  
Visceral Mass ◽  
Color Changes ◽  
Chlorella Sp ◽  
Good Taste ◽  
High Nutrient

Shellfish, called as kerang in Indonesia, contains animal protein that’s popular, making it as and important fisheries and marine commodity. Supported by the good taste and high nutrient content in it. Paphia undulata or Kerang  Batik, Peryglipta reticulata or Kerang Kemiri, Meretrix meretrix or Kerang Tahu, and Codakia tigerina or Kerang Madu, are consumption shells from northern coast of Java. To improve the quality of shellfish, Chlorella added as shellfish food preferences. It supported by the high nutrient content in Chlorella sp. Shellfish kept for 15 days in a basket with a sand substrate and drainage from sea. Therefore, the water quality had been controlled for the changed of salinity and water temperature. Parameters used to see the improvement shellfish quality is the color changes on visceral mass and the changes of proximate content (moisture, protein, fat, carbohydrate and ash). This study proves the color changes on visceral mass and proximate content. The color change occurs on the visceral mass and the gills. The changes of viscerall mass occurs on kerang batik from white greyish to yellow while the more clearly gills occurs on kerang madu and kemiri. Meanwhile, the change of proximate shown by the increasing of protein and moisture on all the spesies while on the otherside the decreasing of carbohydrate and ash, but the increasing of fat only occurs on kerang batik and kerang madu. The higher proximate changes occur on kerang madu, where the ammount of moisture at 71,43 ± 0,03 %, the protein at 16,55 ± 0,02 %, the fat at 1,35 ± 0,04 %, the carbohydrate at 2,9 ± 0,03 %, and the ash at 8,09 ± 0,04 %. The conclusion of this research are kerang madu has the higher positive influences by addition of Chlorella, shown by the increasing of proximate contents and the clearly of gills. Keywords : addision of Chlorella sp., changes of visceral mass, proximate, shellfish

scholarly journals The Effect of Growth Regulator Substance in Cultural Media PHM on Protein Content of Chlorella sp.

2007 ◽  
Vol 6 (1) ◽  
pp. 37
Author(s):  
M.W. Lewaru
Keyword(s):  
Life Cycle ◽  
Protein Content ◽  
Growth Regulator ◽  
High Quality ◽  
Chlorella Sp ◽  
A Value ◽  
Experimental Laboratory ◽  
The Media ◽  
Natural Foods

<p>In developing fish cultivation, it is better to make an effort to support a sustainable larva availability with the high quality and quantity. This is due that the larva stadium is a susceptible phase and the most critical condition in a whole fish life cycle. Hence, in obtaining a life cycle sequence and high quality of the fish, the most important thing to do is providing natural foods of the fish. One of them is <em>Chlorella</em> sp, this species has the size which is suitable to the orifice of the larva and it contains high nutrient such as protein. This research aims to investigate the effect of adding a growth regulator substance in cultural PHM media on the protein content of <em>Chlorella</em> sp.  The method used in this research was experimental laboratory using a completely random design which comprised of five treatments with triplicates per treatment. Treatments A (PHM + PSB 0.005 mL/L), B (PHM + PSB 0.01 mL/L), C (PHM + PSB 0.015 mL/L), D (PHM + PSB 0.02 mL/L), and K (PHM without PSB). Parameters observed and analysed were growth and protein content of <em>Chlorella</em> sp. During the study, parameters of the water quality measured were temperature (<sup>0</sup>C), pH, ammoniak, nitrit, and nitrat. The results of the study showed that adding a growth regulator Penshibao (PSB) in the media with various doses gave significant effects (P<0.01) on the protein content and growth of <em>Chlorella</em> sp. The appropriate dose for the highest protein content was found on treatment D (PHM + PSB 0.02 mL/L) with a value of 47.24%. While the best growth performance was shown by the treatment C (PHM + PSB 0.015 mL/L) with the top of population 7.46 log sel/mL and final density 6.87 log sel/mL.</p> <p>Keywords:  Growth regulator substance, media PHM, the growth of <em>Chlorella</em> sp, protein content.</p> <p> </p> <p>ABSTRAK</p> <p>Dalam pengembangan budidaya ikan, perlu dilakukan kegiatan yang mendukung adanya ketersediaan larva yang terus menerus baik dari segi kualitas maupun kuantitasnya. Hal ini disebabkan larva ikan merupakan masa yang paling kritis dalam rangkaian siklus hidup ikan dan sangat rawan terhadap kematian. Untuk itu dalam upaya mendapatkan kualitas dan tingkat hidup yang tinggi dari larva, maka salah satu faktor yang perlu diperhatikan adalah penyediaan pakan alami yang sesuai dengan ukuran bukaan mulut larva. Salah satu jenisnya adalah <em>Chlorella sp</em> yang mempunyai<em> </em>kandungan protein tinggi. Untuk itu dalam usaha budidayanya, perlu kiranya dilakukan pengkayaan media hidupnya yang sesuai agar pertumbuhannya optimal. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian zat pengatur tumbuh pada media kultur PHM terhadap kandungan protein <em>Chlorella sp</em>.  Metode yang digunakan dalam penelitian ini adalah eksperimental laboratoris dengan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Perlakuan A (PHM + PSB 0,005 mL/L), B (PHM + PSB 0,01 mL/L), C (PHM + PSB 0,015 mL/L), D (PHM + PSB 0,02 mL/L), dan K (PHM yang tidak diperkaya dengan PSB). Untuk parameter yang dianalisis meliputi pola pertumbuhan dan kandungan protein <em>Chlorella sp</em>. Kemudian sebagai parameter penunjang adalah kualitas air media kultur, yaitu : suhu (<sup>0</sup>C), pH, ammoniak, nitrit, dan nitrat.  Hasil penelitian menunjukkan bahwa pemberian zat pengatur tumbuh Penshibao (PSB) dengan dosis yang berbeda memberikan pengaruh yang sangat nyata (<em>P<0,01</em>) terhadap pertumbuhan dan kandungan protein <em>Chlorella </em>sp. Dosis yang terbaik untuk kandungan protein diperoleh pada perlakuan D (PHM + PSB 0,02 mL/L), yaitu 47,42% sedangkan pertumbuhan pada perlakuan C (PHM + PSB 0,015 mL/L), yaitu dengan puncak populasi 7,46 log sel/mL; dan fase kematian <em>Chlorella </em>sp pada hari ke-14 sebesar 6,87 log sel/mL.</p> Kata kunci:  Zat pengatur tumbuh, media kultur <em>Chlorella </em>sp.

scholarly journals The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein

2020 ◽  
Vol 12 (2) ◽  
pp. 324
Author(s):  
Priyandaru Agung Eko Trapsilo ◽  
Anik Martinah Hariati ◽  
Titik Dwi Sulistiati
Keyword(s):  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Nutrient Content ◽  
Fish Feed ◽  
Nutritional Content ◽  
High Fiber ◽  
Cassava Leaves ◽  
High Nutrient ◽  
The Difference

HighlightCassava leaves (Manihot utillisima) identification and analysisObserving the content of anti-nutritional cyanide (HCN) in cassava leavesOrganoleptic testing in the fermentation process of Lactobacillus plantarum     bacteria against cassava leaves (Manihot utilissima)Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteriaKnowing the nutritional content of fermented cassava leaves (Manihot utilissima)AbstractCassava leaves (M. utilissima) are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27%. The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 1012 cells/ml, and 1013 cells/ml, 1014 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 1014 cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best result

scholarly journals Pengembangan LKPD IPA “Pesona Pantai Parangtris” berbasis learning cycle 7E beserta efeknya terhadap critical thinking

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Danik Noor Utami ◽  
Nurfina Aznam
Keyword(s):  
Critical Thinking ◽  
Method Development ◽  
Learning Cycle ◽  
Control Group ◽  
Control Group Design ◽  
Maximum Score ◽  
Group Design ◽  
A Value ◽  
Score Gain ◽  
The Media

Penelitian ini bertujuan untuk mengetahui kelayakan dan keefektifan LKPD IPA “Pesona Pantai Parangtritis” berbasis Learning Cycle 7E beserta efeknya terhadap critical thinking. Jenis penelitian yang digunakan adalah Penelitian pengembangan metode 4D yaitu define, design, develop, disseminate dengan menggunakan pretest-posttest control group design. Penilaan kelayakan produk dilakukan oleh ahli media dan ahli materi untuk mengetahui kevalidan, kepraktisan yang dilakukan oleh guru, dan keterbacaan peserta didik. Hasil penilian kelayakan oleh ahli materi, media, dan guru berturut-turut sebagai berikut 3,6; 3,56; 3,7 dengan skor maksimal adalah 4 (sangat valid). Uji keterbacaan mendapat nilai sebesar 3,5 dari skor maksimal 4 (sangat baik). Hasil gain skor ternormalisasi menunjukan peningkatan dalam pembelajaran dikelas eksperimen 0,86 tergolong tinggi dan kelas kontrol 0,66 tergolong rendah. Efektivitas penelitian menggunakan uji independentsample t testdengan nilai sig.(2-tailed) 0,000 kurang dari 0,05. Hasil uji menunjukan bahwa LKPD IPA “Pesona Pantai Parangtritis” berbasis Learning Cycle 7E efektif meningkatkan critical thinking peserta didik SMP N 1 Bantul. Development of science worksheet “Charm of Parangtritis Beach” based on the 7E learning cycle and its effect on critical thinking AbstractThis study aims to determine the feasibility and effectiveness of the Science Worksheet “charm of Parangtritis Beach” based on 7E Learning Cycle to improve critical thinking. This type of research is a 4D method development research that is defined, design, develop, disseminate using pretest-posttest control group design. The assessment of the feasibility of the product is carried out by media experts and material experts to find out the validity, practicality carried out by the teacher, and readability of students. The results of the assessment of eligibility by material experts, the media, and teachers are as follows 3.6; 3.56; 3.7 with a maximum score of 4 (very valid). Readability test gets a value of 3.5 from a maximum score of 4 (very good). Normalized score gain results showed an increase in learning in the experimental class 0.86 is high and the control class 0.66 is low. The effectiveness of the study used an independent sample t-test with a value of sig. (2-tailed) 0,000 less than 0.05. The test results show that Science worksheet based on 7E Learning Science Cycle integrated Local Potentials of Parangtritis Beach effective in improving students’ critical thinking.

scholarly journals Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional

2020 ◽  
Vol 25 (4) ◽  
pp. 636-643
Author(s):  
Muhammad Iqbal Fanani Gunawan ◽  
Endang Prangdimurti ◽  
Tjahja Muhandri
Keyword(s):  
Moringa Oleifera ◽  
Bitter Taste ◽  
Nutrient Content ◽  
Antioxidant Power ◽  
Food Ingredients ◽  
Seed Flour ◽  
Significant Difference ◽  
High Nutrient ◽  
Ferric Reducing Antioxidant Power ◽  
Color Attribute

Moringa oleifera is a plant that has many benefits in each part. Moringa seeds have high nutrient content but they have not been used as food ingredients because it contains cyanigenic glycoside and a bitter taste. This study aims to obtain the best method in eliminating the bitter taste and cyanide of moringa seeds, analyzing its proximate nutritional levels and antioxidant capacity, and the level of acceptance when it’s applied to cookie products. This study used different types of soaking solution (water, 3.5% NaCl, 1N CH3COOH solution, and 0.5% NaHCO3) and boiling temperature (70°C, boiling water temperature (± 97°C), and pressure boiling (±115°C)). Flour with NaHCO3 immersion treatment continued by pressurized boiling for 35 minutes was chosen to be the best flour because it had the lowest cyanide content, reduced bitter taste, and the highest FRAP (Ferric Reducing Antioxidant Power) values (33.40±1.22 mg/kg; 3.40±1.24 mg/kg; and 58.70±2.67 mg AEAC/g) compared with untreated moringa seed flour (152.15±0.95 mg/kg ;10.29±2.92 mg/kg; and 17.43±1.22 mg AEAC/g). The selected flour was used as a substitute for flour (0%, 10%, 20%, and 30%) in cookies making. Sensory hedonic rating analysis on cookies used 60 untrained panelists. Substitution up to 30% overall did not have a significant difference in acceptance compared to control (0%) except for color attribute. Keywords: bitter, cyanide, Moringa oleifera, functional food, moringa seed flour

scholarly journals PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG KACANG KEDELAI (Glycine max. L) TERHADAP NILAI GIZI SNACK BAR

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 544
Author(s):  
Dylla Hanggaeni Dyah Puspaningrum ◽  
Ida Ayu Ida Srikulini ◽  
Ni Ketut Wiradnyani
Keyword(s):  
Glycine Max ◽  
Data Analysis ◽  
Randomized Trial ◽  
Key Words ◽  
Moringa Oleifera ◽  
Nutrient Content ◽  
Fat Content ◽  
Soybean Flour ◽  
High Nutrient ◽  
Glycine Max L

ABSTRACT Moringa leaf flour (Moringa olefera) and soybean flour (Glicine Max. L) is a food that has high nutrient content. The presence of these contents is good to be used as ingredients for making snack bar that are rich in nutrients .This study used a complete randomized trial (RAL) with five types of treatment and three replications. Data analysis used anova test with LSD and Duncan test. The treatment that used to the moringa leaf  flour and soybean flour in snack bar are K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). The analysis carried out was an analysis of nutrient content. The results showed that the higher addition of  soybean flour would affect the protein and fat content. The carbohydrate content is influenced by other components. Iron will be affected by the addition of moringa leaf flour. Key words: snack bar, moringa leaf flour, soybean flour, nutrient content   ABSTRAK Tepung daun kelor (Moringa olefera) dan tepung kacang kedelai (Glicine Max. L) merupakan bahan pangan yang tinggi kandungan gizi. Terdapatnya kandungan tersebut baik digunakan sebagai bahan pembuatan snack bar yang kaya akan zat gizi.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima jenis perlakuan dan tiga kali ulangan. Analisis data menggunakan uji Anova dengan uji lanjut LSD dan Ducan. Perlakuan pada snack bar tepung daun kelor dan tepung kacang kedelai yaitu K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). Analisis yang dilakukan adalah analisis kandungan zat gizi. Hasil penelitian menunjukkan bahwa semakin tingginya penambahan tepung kacang kedelai maka akan mempengaruhi kandungan protein dan lemak. Kandungan karbohidrat dipengaruhi oleh kandungan komponen yang lain. Kandungan zat besi akan dipengaruhi oleh penambahan tepung daun kelor. Kata kunci: snack bar, tepung daun kelor, tepung kacang kedelai, nilai gizi

Estimation of the productivity and nutritionality of forage mass of new varieties of Medicago lupulina

2020 ◽  
Author(s):  
A.V. Vorsheva ◽  
◽  
G.V. Stepanova
Keyword(s):  
Vitamin D ◽  
Ascorbic Acid ◽  
Aerial Part ◽  
Nutrient Content ◽  
Calcium Salts ◽  
Green Mass ◽  
Medicago Lupulina ◽  
High Nutrient ◽  
New Varieties

Medicago has a high nutrient content, and the aerial part of Medicago lupulina contains saponins, tannins, estrogenic substances and calcium salts. The leaves of this plant contain carotene, vitamin D and ascorbic acid. Medicago lupulina can develop a significant green mass, has low pubescence, thin stems and provides a delicate forage. The article presents the results of assessing the productivity and feeding qualities of new varieties ofMedicago lupulina

PENGGUNAAN MEDIA TANAM DAN PUPUK NPK TERHADAP HASIL RUMPUT TEKI (Cyperus rotundus) SERTA ANALISA KANDUNGAN KERIPIK OLAHANNYA

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wiwik Endah Rahayu ◽  
Atika Romalasari
Keyword(s):  
Research Result ◽  
Nutrient Content ◽  
Cyperus Rotundus ◽  
Root Weight ◽  
Tuber Weight ◽  
Randomized Design ◽  
Two Factors ◽  
The Media ◽  
Npk Fertilizer ◽  
Weight Number

Nut grass is Cyperaceae group and underestimated its existence. Nut grass has many benefits so  potential to be developed. This study aims to determine the effect of planting media and the addition of NPK fertilizer to the growth of the nut grass and find out the nutrient content of chips made from nut grass tuber. The design of this study was factorial complete randomized design (RAL) which consisted of two factors. First factor is Planting Media, consist of M1 = soil, M2 = Soil: Sand (2: 1), M3 = Soil: Compost Fertilizer (2: 1) and M4 = Soil: Cage Fertilizer (2: 1) and second factor is fertilizer dosage NPK 15: 15: 15 with the level P1 = Without NPK fertilizer, P2 = 5 g NPK fertilizer, P3 = 10 g NPK fertilizer. Research result showed that the media significantly affected the number of clumps, root weight, clump weight, overall weight and number of flowers but did not significantly affect the height, number of tubers and tuber weight. Fertilizer significantly affected the number of clumps, root weight, clump weight, overall weight, number of flowers, number of tubers and tuber weight but did not significantly affect the height at P≤0.05 level. Interaction between planting media and NPK fertilizer did not significantly affect all parameters. Keywords: Chips, NPK Fertilizer, Nut Grass, Planting Media

PENGELUARAN KOLOSTRUM DENGAN PEMBERIAN PERAWATAN PAYUDARA DAN ENDORPHIN MASSAGE PADA IBU POST SEKSIO SESAREA

2019 ◽  
Vol 2 (1) ◽  
pp. 34-40
Author(s):  
Diah Evawanna Anuhgera ◽  
Eka Fitria Panjaitan ◽  
Desika Wali Pardede ◽  
Desika Wali Pardede ◽  
Nikmah Jalilah Ritonga ◽  
...  
Keyword(s):  
Experimental Study ◽  
Cesarean Section ◽  
Alternative Therapy ◽  
Control Group ◽  
Control Group Design ◽  
Group Design ◽  
A Value ◽  
Quasi Experimental ◽  
Breast Care ◽  
June July

Spending colostrum in post-cesarean section mothers is difficult in the first week postpartum. Efforts to overcome colostrum disruption can use non-pharmacological methods, namely breast care and endorphin massage. This study aims to determine the expenditure of colostrum by giving breast care and endorphin massage to post-cesarean mothers. This research is a quasi-experimental study with a nonequivalent design posttest control group design. This research was carried out in the midwifery room of the second floor of Grand Medistra Lubuk Pakam Hospital during the June-July 2019 period. There were 48 participants selected using purposive sampling, with 18 assigned in breast care, endorphin massage and combination of breast care and endorphin massage. The time of spending colostrum expenditure is assessed every day while the amount of colostrum expenditure is assessed after intervening. Analysis of the data used is one-way Annova. The results showed that the combination of breast care and endorphin massage was the most effective action in the time of spending colostrum and the amount of colostrum with a value of p = 0,000. The combination of breast care and endorphin massage could be applied as an alternative therapy post-cesarean mothers    

scholarly journals Effects of urban atmospheric particulate matter on higher plants using Lycopersicon esculentum as model species

2021 ◽  
Vol 3 (9) ◽  
Author(s):  
Katalin Hubai ◽  
Nora Kováts ◽  
Gábor Teke
Keyword(s):  
Particulate Matter ◽  
Lycopersicon Esculentum ◽  
Protein Content ◽  
Higher Plants ◽  
Nutrient Content ◽  
Atmospheric Particulate Matter ◽  
Dose Effect ◽  
Atmospheric Particulate ◽  
Wide Range ◽  
Treatment Experiment

AbstractAtmospheric particulate matter (PM) is one of the major environmental concerns in Europe. A wide range of studies has proved the ecotoxic potential of atmospheric particles. PM exerts chemical stress on vegetation by its potentially toxic constituents; however, relatively few studies are available on assessing phytotoxic effects under laboratory conditions. In our study, aqueous extract of particulate matter was prepared and used for treatment. Experiment was following the procedure defined by the No. 227 OECD Guideline for the Testing of Chemicals: Terrestrial Plant Test. Tomato (Lycopersicon esculentum Mill.) plants were used; elucidated toxicity was assessed based on morphological and biochemical endpoints such as biomass, chlorophyll-a and chlorophyll-b, carotenoids, and protein content. Biomass reduction and protein content showed a clear dose–effect relationship; the biomass decreased in comparison with the control (100%) in all test groups (TG) at a steady rate (TG1: 87.73%; TG2: 71.77%; TG3: 67.01%; TG4: 63.63%). The tendency in protein concentrations compared to the control was TG1: 113.61%; TG2: 148.21% TG3: 160.52%; TG4: 157.31%. However, pigments showed a ‘Janus-faced’ effect: nutrient content of the sample caused slight increase at lower doses; actual toxicity became apparent only at higher doses (chlorophyll-a concentration decrease was 84.47% in TG4, chlorophyll-b was 77.17%, and finally, carotene showed 83.60% decrease in TG4).

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