Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation

This study was conducted to investigate the effects of Aspergillus niger strain and inoculum level on the nutritional composition of olive leaves. The experiment had a 2×3 factorial arrangement of treatments with two A. niger strains (ATCC 200345 [A] and ATCC 9142 [B]) and three inoculum levels (104, 106, and 108). Olive leaves were milled to 2 mm and fermented in solid-state by two different A. niger strains and analysed for nutritional composition. Crude protein (CP) was increased linearly as the inoculum level increased. Ether extract (EE) and crude fiber (CF) were decreased linearly in A strain or quadratically in B strain with increased inoculum levels. Crude ash and nitrogen-free extract content did not differ among groups. Strain A increased neutral detergent fiber (NDF) at higher inoculum level, whereas NDF was decreased as inoculum level increased in B strain. The lowest acid detergent fiber (ADF) was obtained from the B strain or 106 inoculum level. The results showed that the effect of two strains on CP and ADF changed similarly with increased inoculum levels. However, two strains affected EE, CF, and NDF content differently with increased inoculum levels. The optimal situations were 108 inoculum level for higher CP, A104 or B104 for higher EE, B106 for lower CF, B106 or B108 for lower NDF, 106 inoculum level or B strain for lower ADF. B strain at 106 inoculation level can be preferred to obtain an average CP and EE content and lower CF, NDF, and ADF content.

Simplicia Characterization And Phytochemical Screening Of Secondary Metabolite Compounds Ethanol Extract Of Trembesi Leaves (Samanea saman)

Trembesi plant (Samanea saman) is a plant that has the potential as traditional medicine. People in using medicinal plants often do not know the chemical content of these plants, so that in determining the amount of dosage, people only rely on experience and estimates. Research on the characterization of trembesi leaf simplicia has never been done. Research on the characterization of trembesi leaf simplicia has never been done. The purpose of this study was to determine the characteristics of trembesi leaf simplicia including specific and non-specific characteristics. The research is carried out in the form of experiments in the laboratory. The sample used is trembesi leaves. The research stages started from discovery, making simplicia, extraction, specific and non-specific characteristics. In the phytochemical test, ethanol extract of trembesi leaves was used. Data analysis used is descriptive method. Specific results showed trembesi leaf simplicia has a coarse powder form, distinctive odor, tasteless, green in color, and on microscopic results of trembesi leaf simplicia powder there is starch, fragments in the form of epidermis, water soluble extract content 11.93%, ethanol soluble essence 18, 93% and contains flavonoids, tannins, steroids and saponins. The results of non-specific characteristics are 8.07% water content, 7.91% ash content and 0.29% acid insoluble ash content.

Efficient Crushing of Malt in Small Enterprises

Современные малые пивоваренные предприятия имеют более простое аппаратурное оснащение по сравнению с большими. Поэтому выход готовой продукции меньше, а затраты на единицу продукции выше. Важная для производства сусла стадия дробления солода и другого зернового сырья осуществляется, как правило, на 2-валковых солододробилках. Цель работы - дать сравнительный анализ различных способов дробления солода и рассмотреть возможность применения 4-валковой дробилки вместо 2-валковой на предприятии малой производительности. Проведен сравнительный анализ сусла, полученного из одной партии солода, измельченного на 2-валковой и 4-валковой дробилках. Использованы традиционные для пивоварения методы анализов. Показатели сусла, полученного из солода после дробления на 4-валковой дробилке, лучше по технологически значимым показателям: выше содержание экстракта в сусле, его степень сбраживания, диастатическая сила, стойкость пива; ниже продолжительность осахаривания, вязкость и цветность сусла. Замена 2-валковой солододробилки на 4-валковую позволит повысить выход продукта более высоких качества и потребительских свойств из единицы сырья. Modern small breweries have simpler equipment compared to large ones. Therefore, the output of finished products is less, and unit costs are higher. The stage of crushing malt and other grain raw materials, which is important for the production of wort, is carried out, as a rule, on two-roll malt grinders. The purpose of the work is to give a comparative analysis of various methods of crushing malt and to consider the possibility of using a four-roll crusher instead of a two-roll one at a low-productivity enterprise. The analysis of wort obtained from one batch of malt crushed on two-roll and four-roll crushers was carried out. Traditional methods of analysis for brewing were used. The indicators of the wort obtained from malt after crushing on a four-roll crusher are better in terms of technologically significant indicators: the extract content in the wort is higher, its degree of fermentation, diastatic strength, beer durability; the duration of saccharification, viscosity and color are lower.

Standardization of Simplicia and Ethanol Extract of Purun Danau (Lepironia articulata (Retz.) Domin) Rhizome

Purun Danau (Lepironia articulata (Retz.) Domin) has been shown to have antimalarial and antioxidant activity. This study aimed to standardize simplicia and extract of L. articulata by determining the value of its specific and non-specific parameters. A sampling of L. articulata rhizome was carried out in Guntung Manggis, Haur Gading, and Halat. The standardization method used was based on the Indonesian Herbal Pharmacopoeia and the General Standard Parameter of Extract. The organoleptic observations showed that L. articulata simplicia was reddish-brown in color, chelated taste, and had a specific odor. Microscopic observation showed parts of this plant: epidermis, cortex, endodermis, parenchyma, bundle vessels, and scalariform vessels. Ethanol-soluble extract content was 10.00-12.66%, water-soluble extract content 8.03-10.87%, drying shrinkage 7.10-7.33%, total ash content 2.03-2.52%, acid-insoluble ash 0.33-0.42%, Pb content 5.698-9.989 ppm, Cd content 0.300-0.500 ppm, Hg content 0.070-0.090 ppm. Ethanol extract of L. articulata rhizome contained alkaloids, flavonoids, tannins, glycosides, and saponins. The yield obtained was 8.05-11.23%, total ash content was 1.58-1.67%, acid-insoluble ash was 0.23-0.33%, and water content was 7.10-8.50%. Standardization of simplicia and ethanol extract of L. articulata rhizome has met the criteria.

The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout

The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers’ growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the production of Foreign Extra Stout beer. The content of alcohol of the KVEIK-fermented beer was 5.11–5.58% v/v, the extract content was 5.05–6.66% w/w, and the pH value was 4.53–4.83. The KVEIK yeast was able to completely consume maltose and maltotriose. The mean concentration of glycerol in KVEIK-fermented beers was higher than in the control sample (1.51 g/L vs. 1.12 g/L, respectively). The use of KVEIK-type yeast can offer a viable method for increasing the concentration of phenolic compounds in beer and for boosting its antioxidative potential. The beers produced with KVEIK-type yeast had a total phenol content of 446.9–598.7 mg GAE/L, exhibited antioxidative potential of 0.63–1.08 mM TE/L in the DPPH• assay and 3.85–5.16 mM TE/L in the ABTS•⁺ assay, and showed a ferric ion reducing capacity (FRAP) of 3.54–4.14 mM TE/L. The KVEIK-fermented bears contained various levels of volatile compounds (lower or higher depending on the yeast strain) and especially of higher alcohols, such as 3-metylobutanol, 2-metylobutanol, and 1-propanol, or ethyl esters, such as ethyl acetate or decanoate, compared to the control beers. In addition, they featured a richer fruity aroma (apricot, dried fruit, apples) than the control beers fermented with a commercial US-05 strain.

Extraction And Phytochemical Screening of Ethanol Extract And Simplicia of Moringa Leaf (Moringa Oleifera Lam.) From Sidikalang, North Sumatera

Moringa leaf is a plant that has many uses that comes from the family Moringaceae and it is a tropical plant that is familiar to Indonesian people. Pharmacologically, this plant extract is reported to have antimicrobial and fungicide and it is rich in antioxidants. This metabolite compound contained in Moringa leaves has the potential as an antioxidant, antibacterial, functional and others. This study aims to determine the simplicia characterization of Moringa leaves and to determine the secondary metabolites contained in Moringa leaves, both Moringa leaf powder and Moringa leaf extract. The method of this research is experimental including the simplicia making and ethanol extract of Moringa leaves by maceration method, simplicia characterization and phytochemical screening. The results of the simplicia characterization of Moringa leaves for ethanol soluble extract content was 10,9% and water-soluble extract content was 15,8%, ash content was 9,6% and acid insoluble ash content was 0,6% and water content was 8%. The results of this study also showed that the simplicia powder and ethanol extract of Moringa leaves contained flavonoid, tannin, alkaloid, steroid and saponin.

The brewing conditions optimization of Eucalyptus blended tea bags

Blended tea is a mixed herbal drink made from herbal plants’ leaves, roots, flowers, or stems. The blended tea that formulation has been reported in previous studies is composed of Eucalyptus leaves, cinnamon, and black tea. However, the optimum brewing conditions of Eucalyptus blended tea have not been studied. This study aims to determine the optimum brewing conditions of Eucalyptus blended tea using Response Surface Methodology (RSM) with Central Composite Design (CCD). This study used two factors, the loading per tea bag (2 g, 2.5 g, 3 g) and brewing time (2, 4, and 6 minutes). The parameters used were water-soluble extract content, color (L, a, b), and overall acceptability. The results showed that a weight of 2.48 g with a brewing time of 3.45 minutes was the optimum condition for brewing blended tea of Eucalyptus, cinnamon, and black tea.

KARAKTERISASI SIMPLISIA DAN EKSTRAK KULIT BATANG SEKILANG (Embelia borneensis Scheff.)

The Sekilang plant (Embelia borneensis Scheff.) Is one of the plants used by the Dayak community for fishing, leech repellent and as an ingredient for hair care. Empirical use of plants can be developed into products based on natural ingredients. This must be supported by research data. As a first step, the simplicia and ethanol extract of the stem bark were characterized. The research objective was to determine the specific and non-specific characteristics of the simplicia and the extracts of the bark of the sekilang. The research stage includes plant determination, collection of raw materials, manufacture of simplicia, extract preparation, organoleptic, microscopic testing, phytochemical screening, determination of water soluble extract content, determination of ethanol soluble extract content, determination of water content and determination of ash content. Microscopy test results of sekilang stem bark showed the presence of fiber fragments, stone cells, and oxalate crystals. The average water soluble content for simplicia and sekilang bark extract was 7.5% and 80%. The average ethanol soluble content for simplicia and extract was 6% and 30%. The average moisture content for the simplicia and extract was 9.5% and 12%. The mean total ash content for simplicia and extract was 5% and 8.5%. The mean acid insoluble ash content for simplicia and extract was 1% and 0.5%.

Inovasi Pembuatan Teh Herbal dari Jantung Pisang dengan Tambahan Daun Stevia Sebagai Pemanis Alami

(Article History: Received August 27, 2021; Revised Sept 17, 2021; Accepted Sept 26, 2021) ABSTRAKInovasi bahan dasar yang dapat dijadikan teh herbal adalah jantung pisang, karena memiliki metabolit sekunder berupa flavonoid, kumarin dan golongan fenolik. Penelitian ini bertujuan untuk membuat teh herbal jantung pisang dan mengetahui standar mutunya. Pembuatan teh herbal dilakukan dengan variasi suhu pengeringan 50°C; 90°C; 110°C dan waktu pengeringan 110; 130; 150 menit kemudian dilakukan uji standar mutu dan skrining serbuk teh herbal. Hasil uji persyaratan mutu teh herbal: kadar air (7,1%; 6,8%; 2,3%), kadar ekstrak dalam air (5,96%; 8,6%; 5 0,76%), kadar abu total (7,4%; 6,2%; 3,9%), kadar abu larut air (4,62%; 7,88%; 10,09%), kadar abu tidak larut asam (0,93%; 0,7%; 0,47%), kandungan flavonoid total 0,0002543 mg QE/g ekstrak dan cemaran mikroba 3,3×104 koloni/ml. Pembuatan teh jantung pisang dengan tambahan pemanis alami stevia memenuhi standar mutu produk teh herbal.Kata kunci: Teh herbal; jantung pisang; daun stevia; variasi suhu ABSTRACTBasic ingredient innovation that can be used as herbal tea is banana blossom, because of its secondary metabolites such flavonoids, coumarins and phenolic groups. This study aims to make banana blossom herbal tea and determine the quality standard. Formulation of herbal tea by varying drying temperature of 50°C; 90°C; 110°C and drying time 110; 130; 150 minutes, the quality standard test and herbal tea powder screening were carried out. Results of herbal tea quality: water content (7.1%; 6.8%; 2.3%), extract content in water (5.96%; 8.6%; 5 0.76%), ash content total (7.4%; 6.2%; 3.9%) water soluble ash content (4.62%; 7.88%; 10.09%) acid insoluble ash content (0.93%; 0, 7%, 0.47%, total flavonoid content 0.0002543mg QE/g extract, microbial contamination 3.3×104 colonies/ml. Formulation of banana blossom tea with the addition of natural sweetener stevia meets the quality standards of herbal tea products,Keywords: Herbal tea; banana blossom; stevia leaf; temperature variation

CHEMICAL CHARACTERIZATION OF BARK COMPOUNDS FROM CAATINGA SPECIES

This study aimed to chemically characterize the bark extracts from three tree species: Anacardium occidentale L., Ziziphus joazeiro Mart. and Mimosa caesalpiniaefolia Benth., in addition to obtaining the soluble extract content in water, alcohol and hexane from the bark of these species. The bark was collected from branches of the three species and subsequently pre-dried and milled. The extract content was then determined using the Sohxlet method aiming to quantify the total extractives in the samples, and determine the extract content soluble in water, ethyl alcohol and hexane. The extracts were further analyzed by Near Infrared Spectroscopy (NIRS) analysis to determine their chemical composition. The extract contents in the three species behaved in a similar way, with hexane being the solvent which extracted more compounds and juazeiro the species that displayed the highest total extract content. With the chemical characterization of the extracts, it was possible to identify the presence of functional groups characteristic of carbohydrates and proteins in the aqueous extracts; the presence of characteristic hydroxyl group, for example in alcohols, aldehydes, ketones and ethers in the ethanolic extracts; and the presence of fatty acids and aromatic compounds (essential oils) in hexanolic extracts. The essential oils were the compounds which presented larger quantities, and can be exploited by the pharmaco-chemical industry.