scholarly journals Identifikasi Senyawa Kimia Dan Nilai Gizi Ekstrak Air Daun Kelor (Moringa Oleifera L.) Sebagai Pengawet Alami Mie Basah

2019 ◽  
Vol 10 (2) ◽  
pp. 102-116
Author(s):  
Siti Rahayu Rachmawati ◽  
Junie Suriawati
Keyword(s):  
Moringa Oleifera ◽  
Microbial Contamination ◽  
Water Extract ◽  
Chemical Characterization ◽  
Plate Count ◽  
Nutritional Values ◽  
Water Solvent ◽  
Total Plate Count ◽  
Moringa Oleifera Lam

Moringa leaves or referred to Moringa oleifera Lam. are belong to the Moringaceae tribe. This plant is reported to have antibacterial activity and high nutritional value. To be used as an active ingredient in food preparations, it needs to be made in the form of extracts. The study aims to determine the characteristics of Moringa leaf water extract. In this study, Moringa leaves were extracted with a water solvent. Chemical characterization of Moringa leaf extract includes qualitative phytochemical tests and nutritional values ​​(water content, ash, protein, fat, and carbohydrate). Whereas in microbiology, they include microbial contamination (Total Plate Count and Total Yeast and Mold Count). The results of characterization testing of the extracts showed that the water extract of Moringa leaves contain active compounds: flavonoids, phenols, triterpenoids/steroids, saponins, and tannins. Microbial contamination contained in the water extract of Moringa leaves are Total Plate Count value of 0 colonies/g and Mold/Yeast count value of 0 colonies/g and contain nutritional values such as water (75.85%), ash (3.87%), protein (6.27%), fat (<2.20 %) and carbohydrate (14.01%).

scholarly journals Influence of Powdered Moringa oleifera Lam. Almonds Dried at Different Temperatures on the Physico-chemical Quality of the Pond Water

2020 ◽  
pp. 1-11
Author(s):  
Yerima Bako Djibo Aboubacar ◽  
Guero Yadji
Keyword(s):  
Electrical Conductivity ◽  
Moringa Oleifera ◽  
Chemical Characterization ◽  
Pond Water ◽  
Physico Chemical ◽  
Different Temperatures ◽  
The One ◽  
Moringa Oleifera Lam

The study focused on the physico-chemical characterization of raw water samples from the Kongou Gorou pond treated with almond powder from Moringa oleifera seeds. The powder which was used for the present study was dried in the oven for one month at the respective temperatures of 25, 40 and 50 ° C and then applied at a dose of 100 mg /L. The parameters studied are pH, iron, copper, electrical conductivity, rate of dissolved substances (TDS), hardness, organic matter; calcium, HCO3-, magnesium, the Complete Alkalimetric Title (TAC). The physico-chemical analysis showed that the waters studied have concentrations below the standards recommended by WHO in 2009. For the dose of 100 mg/L and stored at the respective temperatures of 50, 40 and 25 ° C, it was recorded: a pH close to neutrality, a reduction in iron content of 93.46% at 50 ° C, 90.76% and 90.76%, a decrease in magnesium of 27.21; 27.89 and 39.96%, a decrease in hardness of 37.98; 39.94 and 36.03%; a decrease in the TAC from 1.3 to 1.18; 1.29 and 1.23 ° F and finally a reduction of 9.26; 0.81 and 5.42% bicarbonate. At these respective temperatures of 50, 40 and 25 ° C, the electrical conductivity has increased by 33.63, 33.05 and 32.8µs.cm / L at 2 hours of settling and from 34, 64, 34, 28 and 36, 23 µs. cm / L at 24 hours of settling; an increase in the rate of Dissolved Substances from 15.21 to 16.32; 16.33 and 16.72 mg / L; an increase in the order of 34.48, 26.72 and 13.79% in calcium levels; an increase on the one hand of copper from 0.114 mg/L to 0.903 and 2.39 mg/L respectively at 50 and 40 ° C and on the other hand a total removal of the latter at 25 ° C. The results showed that the use of Moringa oleifera seeds effectively improves the physicochemical quality of the treated water, which not only meets the WHO drinkability standards but also the characteristics of water suitable for drip irrigation.

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

2020 ◽  
Vol 6 (1) ◽  
pp. 087
Author(s):  
Rosy Hutami ◽  
M Fakih Kurniawan ◽  
Henna Khoerunnisa
Keyword(s):  
Content Analysis ◽  
Microbial Contamination ◽  
Atomic Absorption Spectrophotometry ◽  
Plate Count ◽  
Traffic Jam ◽  
Absorption Spectrophotometry ◽  
Traffic Jams ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

scholarly journals Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

2014 ◽  
Vol 30 (1) ◽  
Author(s):  
Hendy Firmanto
Keyword(s):  
Microbial Contamination ◽  
Microbial Population ◽  
Plate Count ◽  
Cocoa Bean ◽  
Contamination Level ◽  
Cocoa Beans ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Plate Count Method ◽  
Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

scholarly journals Uji Aktivitas Antioksidan Ekstrak Air dan Ekstrak Etanol Daun Kelor (Moringa Oleifera LAM)

2017 ◽  
Vol 6 (2) ◽  
pp. 125
Author(s):  
Rizkayanti Rizkayanti ◽  
Anang Wahid M. Diah ◽  
Minarni Rama Jura
Keyword(s):  
Vitamin C ◽  
Moringa Oleifera ◽  
Water Extract ◽  
Ethanol Extract ◽  
Positive Control ◽  
Negative Control ◽  
Ic50 Value ◽  
Antioxidant Potency ◽  
Ethanol Extracts ◽  
Moringa Oleifera Lam

Moringa (moringa oleifera Lam) leaves contains many molecules as inhibitors for free radicals such as phenolic compounds (phenolic acids, flavonoids, quinones, coumarins, lignans, stilbenes, tannins), nitrogen compounds (alkaloids, amines, betalain), vitamins, terpenoids (including carotenoids), and several other endogenous metabolites as antioxidants. This study aimed to determine the antioxidant potency of water and ethanol extracts of moringa (moringa oleifera Lam) leave obtained by maceration and dekok. The concentration of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was analyzed using UV-Vis spectrophotometer after addition of various concentrations of Moringa leaves extracts. Various concentrations of moringa leave extracts used were 20 ppm, 40 ppm, 60 ppm and 80 ppm. Vitamin C solutions as the positive control were prepared on similar various concentrations. The negative control was prepared using DPPH solutions dissolved in absolute ethanol. The results indicated that the ethanol extract of moringa leaves prepared by maceration method showed the antioxidant potency with an IC50 value of 22.1818 ppm, but the IC50 value of water extract of moringa leaves prepared by dekok was 57.5439 ppm. While, the IC50 value of Vitamin C was 8.8084 ppm. Based on the IC50 data it can be concluded that Vitamin C is a stronger antioxidant than moringa leaves extracts.

scholarly journals Uji Total Plate Count (TPC) Bakteri Pada Minuman Teh Poci Homemade di Gampong Batoh Banda Aceh

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Yuni Dewi Safrida ◽  
Hardiana Hardiana ◽  
Mauliyana Mauliyana
Keyword(s):  
Random Sampling ◽  
Microbial Contamination ◽  
Plate Count ◽  
Total Plate Count ◽  
Hygienic Quality ◽  
Experimental Laboratory ◽  
Banda Aceh

Poci tea is a favorite beverage produced by household industry. Considering its hygienic quality so that it is not contaminated by microbes seems to be an important factor. This study aims to determine the level of microbial contamination in Poci tea produced by household retailers in Batoh, Banda Aceh. This study was conducted at the Pharmacy Laboratory, Academy of Pharmacy and Food Analysts (AKAFARMA) Banda Aceh from 8  to 12 June 2020. The method of this study is    a quantitative experimental laboratory with Total Plate Count (TPC). The samples of this study are seven Poci tea  obtained from Batoh retailers selected by random sampling. The results showed that the seven Poci teas samples were contaminated  microbes, i.e ALMK with a TPC value of 4x103 colonies / ml, AMK with a TPC value of 4x103 colonies / ml, HFK with a TPC value of 2x103 colonies / ml, JLM with a TPC value of 3x103 colonies / ml, KUCB with a TPC value of 4x103 colonies / ml, MHFK with a TPC value of 4x103 colonies / ml, and MHZZ with a TPC value of 2x103 colonies / ml. In conclusion, the seven Poci tea samples sold in Batoh have TPC values that are not permitted by the Regulation of the Head of RI POM No. 16 of 2016. Therefore, this poci tea is not recommended for consumption.

The in vitro and ex vivo antioxidant properties, hypolipidaemic and antiatherosclerotic activities of water extract of Moringa oleifera Lam. leaves

2008 ◽  
Vol 116 (3) ◽  
pp. 439-446 ◽  
Author(s):  
Pilaipark Chumark ◽  
Panya Khunawat ◽  
Yupin Sanvarinda ◽  
Srichan Phornchirasilp ◽  
Noppawan Phumala Morales ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Ex Vivo ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Moringa Oleifera Lam

scholarly journals Antioxidant activities and simultaneous HPLC-DAD profiling of polyphenolic compounds from Moringa oleifera Lam. Leaves grown in Bangladesh

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 401-408
Author(s):  
K.S. Ahmed ◽  
I.A. Jahan ◽  
F. Jahan ◽  
H. Hosain
Keyword(s):  
Antioxidant Activity ◽  
Moringa Oleifera ◽  
Water Extract ◽  
Ethanol Extract ◽  
Polyphenolic Compounds ◽  
Dihydroxybenzoic Acid ◽  
High Concentration ◽  
Dry Extract ◽  
Mature Leaves ◽  
Moringa Oleifera Lam

Moringa oleifera Lam. has been used as a traditional medicine for the treatment of several diseases. In this study, the antioxidant activity and simultaneous HPLC profiling of polyphenolic compounds in 80% ethanol and water extracts of M. oleifera tender and mature leaves available in Bangladesh were investigated. The 80% ethanol extract of M. oleifera tender leaves contained high concentration and more amount of 3,4- dihydroxybenzoic acid, (-) epicatechin and rosmarinic acid (201.32±1.94, 213.08±1.96 and 133.84±1.42 mg/100 g of dry extract, respectively) than that of mature leaves (82.55±1.09, 141.86±1.10 and 16.23±0.76 mg/100 g of dry extract, respectively). On the other hand, the water extract of M. oleifera tender leaves contained a high concentration of catechin hydrate, trans-ferulic acid and quercetin (530.05±1.91, 166.38±0.90 and 771.74±1.34 mg/100 g of dry extract, respectively) than that of mature leaves (207.21±0.90, 62.42±0.45 and 483.25±1.04 mg/100 g of dry extract, respectively). It was also found that 3,4-dihydroxybenzoic acid, catechol, p-coumaric acid and trans-cinnamic acid were detected only in 80% ethanol extract of M. oleifera leaves but syringic acid was identified in the water extract. In DPPH free radical scavenging activity test, IC50 values of 80% ethanol extract of tender leaves (EETL), 80% ethanol extract of mature leaves (EEML), water extract of tender leaves (WETL) and water extract of mature leaves (WEML) were found to be moderately significant (105.50±1.05, 115.00±1.14, 216.00±1.34 and 269.50±1.56 μg/mL, respectively) when compared to the IC50 value of ascorbic acid, 3.32±0.07 μg/mL. The polyphenolic compounds are responsible for antioxidant activity. On the basis of the present study, it can be suggested that the leaves show antioxidant activity and it’s contained a significant amount and different types of polyphenolic compounds. Standardized polyphenolic compounds from M. oleifera leaves could be used as a better source of natural antioxidant supplement.

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Diyantoro ◽  
Dhandy Koesoemo Wardhana
Keyword(s):  
Risk Factors ◽  
Escherichia Coli ◽  
Bacterial Contamination ◽  
Microbial Contamination ◽  
Visual Observation ◽  
Plate Count ◽  
Meat Production ◽  
Laboratory Examination ◽  
Beef Meat ◽  
Total Plate Count

Provision of beef meat which does not exceed the maximum microbial contamination limit is expected to meet the requirements to obtain safe, healthy, wholesome, and halal beef. Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. This study was designed to determine the value of microbial contamination and its risk factors at the stage of the slaughtering process in the abattoirs. This research was conducted by visual observation accompanied by questionnaires and laboratory examination for bacterial contamination testing. The results showed the factor that significantly affected the total plate count (TPC) was carcass cutting (mean: 0.46 × 106 CFU/g; p=0.035) which was not carried out by the abattoir. The factor that had the greatest effect on the MPN of Escherichia coli was blood removal on the floor position (mean: 40.34 × 106 CFU/g; p=0.039) while the factors that significantly affected Staphylococcus aureus contamination were blood removal on the floor position (mean: 52.88 × 106 CFU/g; p=0.025) and carcass cutting which were not carried out by the abattoir (mean: 66.42 × 106 CFU/g; p=0.015).

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