NANOENKAPSULASI EKSTRAK KULIT MELINJO MERAH (GNETUM GNEMON L.) PADA BERBAGAI SUHU INLET DAN LAJU ALIR SPRAY DRYER

Kulit melinjo merah berpotensi sebagai sumber antioksidan. Enkapsulasi perlu dilakukan untuk melindungi ekstrak kulit melinjo merah yang kurang stabil. Tujuan penelitian ini adalah nanoenkapsulasi ekstrak etanolik kulit melinjo merah menggunakan enkapsulan β-siklodekstrin melalui tahap nanomulsifikasi dengan berbagai konsentrasi surfaktan poloksamer (0,5; 1, dan 1,5%). Selanjutnya dilakukan spray drying pada berbagai suhu inlet (120; 130, dan 140 °C) dan laju alir bahan (4, 5, dan 6 ml/menit). Hasil penelitian menunjukkan bahwa nanoemulsi dengan ukuran 99,32 ± 0,32nm, indeks polidispersitas 0,29 ± 0,04, viskositas 2,97 ± 0,53 cp, turbiditas 197,56 ± 0,20NTU dan potensial zeta -34,25 ± 0,04 mV diperoleh dengan penambahan poloksamer 1%. Spray drying pada suhu inlet 130 °C dan laju alir 5 ml/menit mampu menghasikan nanokapsul ekstrak etanolik kulit melinjo merah dengan yield 31,98 ± 0,11%, efisiensi enkapsulasi 83,28 ± 0,16% dan aktivitas antioksidan (RSA-DPPH 69,94 ± 0,07% dan reducing power 77,57 ± 0,43%)

Preparation and Antimicrobial Activity Analysis of Organic Soap Bar Containing Gnetum gnemon Peel Extract

Melinjo (Gnetum gnemon L.) peel has been known as antioxidant, antibacterial, and antifungal, but not yet used as cosmetic ingredients or drugs optimally. This research focuses on the production of organic soap bars from melinjo peel extract, the quality testing, and antimicrobial analysis against selected microbes. The soap making process was done by the saponification reaction between the mixture of palm oil and coconut oil with sodium hydroxide through cold and hot processes. Distilled water and ethanol were used as solvents for melinjo peel extraction. The quality test was done by determining insoluble fraction in ethanol, free alkali, and unsaponified fatty matter. An antimicrobial activity test was conducted using the Kirby-Bauer diffusion method. The result shows that the quality test fit with INS 2016 for all the criteria except for unsaponified fatty acid in the cold process soap bar. Inhibition zone of organic soap bar sequentially decreased against the growth of Tricophytone mentagrophytes, Staphylococcus aureus, and Staphylococcus epidermidis. Therefore, the organic soap bar with melinjo peel extract shows a good potential to be used as an antimicrobial soap.

IDENTIFIKASI JENIS DAN KONDISI POPULASI TUMBUHAN PAKU (Pteridophyta) DI BLOK KOLEKSI TAMAN HUTAN RAYA WAN ABDUL RACHMAN

Taman Hutan Raya Wan Abdul Rachman memiliki Blok Koleksi yang salah satunya berfungsi melestarikan jenis-jenis tumbuhan, termasuk jenis-jenis tumbuhan paku (Pteridophyta). Penelitian ini bertujuan untuk mengetahui jenis-jenis tumbuhan paku, kerapatan populasi tiap jenis, serta jenis tumbuhan paku yang dominan. Penelitian dilakukan secara survai dengan metode garis berpetak dengan intensitas sampling sebesar 2%. Luas Blok Koleksi adalah 141,18 ha, luas seluruh plot sampel adalah 28.236 atau sebanyak 70 buah plot. Hasil penelitian teridentifikasi 16 jenis tumbuhan paku yang terdiri atas 3 jenis paku epifit, 4 jenis paku epifit dan terestrial, dan 9 jenis paku terrestrial pada kondisi tegakan hutan yang tersusun oleh 39 jenis tumbuhan dengan kerapatan 1.078,4 individu/ha. Jenis tumbuhan paku yang ditemukan yakni Adiantum pediantum, Asplenium pellucidum, Athyrium japonicum, Cyclosorus parasiticus, Davallia denticulata,Drynaria sparsisora, Thelypteris sp., Stenoclaena polustris, Goniophlebium verrucosum, Leucostegia pallida, Nephrolepis dicksoniades, Pteris grandifolia, Selliguea deckokii, Diplazium simplivicacium, Pteris mulfida, dan Vittaria elongata. Kisaran kerapatan dari tumbuhan paku yakni sebesar 3.333,57 pohon/ha yang diikuti oleh tiga jenis tumbuhan paku yang dominan yakni Davallia denticulate, Stenoclaena polustris, Leucostegia pallida dengan nilai INP sebesar 14,55, 11,42, dan 10,4. Selanjutnya terdapat pula jenis tumbuhan penopang paku epifit yakni Tangkil (Gnetum gnemon), kelapa (Cocos nucifera), randu (Ceiba pentandra), jengkol (Pithecellobium lobatum), nangka (Artocarpus heterophyllus) dengan jenis tumbuhan penopang yang dominan yakni jenis tangkil (Gnetum gnemon)

ASOSIASI LIANA DENGAN TUMBUHAN PENOPANGNYA DI BLOK KOLEKSI TAMAN HUTAN RAYA WAN ABDUL RACHMAN, PROVINSI LAMPUNG

Wan Abdul Rachman Forest Park (Tahura WAR) is an area to maintain nutrient cycling and a center for preservation of biodiversity in Lampung Province, one part of its management is a collection block that functions t o conserve plants, including lianas. Therefore, this study aims to determine the type of liana, the type of support for the liana and the form of association between the liana plant and its supports. The research was conducted with a systematic double plot survey method with a sampling intensity of 2%. The data obtained were analyzed the level of association using the Ochiai Index (OI). The results showed that there were 5 types of lianas in the collection block, namely Piper nigrum, Piper betle, Vanilla planifolia, Passiflora edulis, and Mikania micrantha. Furthermore, 15 types of lianas were found, namely, Ceiba petandra, Theobroma cacao, Durio zibethinus, Hevea brasiliensis, Gnetum gnemon, Persea americana, Pithecellobium lobatum, Gliricidia sepium, Dalbergia latifolia, Naphelium lappiosa, Aleurites moluccana, Cocos speciosa, and nucifera and Intsia palembanica. The real associations in the research location between lianas and their supporting plants were durian and pepper, durian with betel, rubber with sembung, tangkil and sembung, jengkol with pepper, and sonokeling with passion fruit.

PENGARUH KONSENTRASI AIR REBUSAN DAUN MELINJO (Gnetum Gnemon L.) TERHADAP TOTAL MIKROBA KERABANG DAN SPECIFIC GRAVITY TELUR AYAM RAS

This study aimed to determine the effect of soaking broiler eggs into boiled water of melinjo (Gnetum gnemon L.) leaves with different concentrations on the total microbial shell and Specific Gravity of broiler eggs. This research was conducted at the Laboratory of Animal Husbandry, Department of Animal Husbandry, University of Bengkulu and UPTD Laboratory of Veterinary Public Health at the Department of Animal Husbandry and Animal Health Bengkulu Province. The research used was a completely randomized design (CRD) with 4 treatments and each design consisted of 4 replications. P0: Control chicken eggs without soaking in boiled water of melinjo leaves (ARDM). P1: (ARDM) 15%. P2: (ARDM) 30%. P3: (ARDM) 45%. The variables observed in this study were the percentage change in egg weight, the percentage of egg shell weight, specific gravity and TPC (Total Plate Count) of broiler eggs. The results showed that broiler eggs soaked with boiled water from melinjo leaves at a concentration of 15% - 45% had a significant effect (P<0.05) on the difference in the proportion of egg weight on the 21st day. However, there was no significant effect (P>0.05) on the proportion of shell weight, specific gravity and TPC (Total Plate Count) of broiler eggshells. Immersion of broiler eggs using boiled water of melinjo leaves was not able to reduce the number of egg shells, but was able to distinguish differences in egg weight, shell weight and could produce 21 days of storage compared to eggs without air soaking boiled melinjo leaves (control). Keywords: broiler eggs, melinjo leaves, Specific gravity, TPC (Total Plate Count)

KARAKTER MORFOLOGIS DAN PERKEMBANGAN ANATOMIS BIJI MELINJO (Gnetum gnemon L.)

Melinjo seeds (Gnetum gnemon L.) have many benefits, that it is necessary to know its morphological and anatomical characters. This study aimed to determine differences in morphological characters and anatomical development of melinjo seeds at four seed maturity stages. The morphological observation was carried out based on the quantitative and organoleptic characteristics of the melinjo seeds: outer envelope, size, and the color of the middle envelope. Seed development was anatomically observed in slides prepared with a non-embedding method using a sliding microtome then observed through a microscope. The outer seed envelope has a green to blackish-red color in the final stage, while the seed middle envelope has a light-brown to dark-brown in the final stage. The inner seed envelope is thin, non-rigid, and attached on the outside of the endosperm. The seeds' length ranges from ±1,5 cm until ±2,25 cm at the end-stage; seeds width are 1 cm – 1,18 cm; seeds diameter are 1 cm – 1,16 cm. The anatomical development showed tissue thickening and differentiation. The middle envelope is getting thicker: 318,84 μm to 397,29 μm. Endosperm tissue cells undergo cell compaction as the seeds ripen. At the same time, embryonic tissue differentiation forms hypocotyl, epicotyl, and cotyledon.

Rancang Bangun Alat Pemipih Emping Melinjo (Gnetum gnemon) Tipe Mekanis

Abstrak. Pengolahan biji melinjo menjadi emping melinjo saat ini sebagian besar masih menggunakan cara tradisional (manual) yaitu dengan memukul-mukul biji melinjo menggunakan palu yang sebelumnya sudah disangrai dengan pasir. Teknik ini dirasakan tidak efektif karena memerlukan waktu yang cukup lama dan tenaga manusia yang besar. Untuk mengatasi masalah tersebut perlu dibuat suatu mesin untuk memudahkan dalam pemipihan biji melinjo. Penelitian ini bertujuan untuk desain mesin pemipih emping melinjo dengan sumber tenaga motor listrik, menguji fungsional dan kinerja mesin serta membandingkannya dengan metode tradisional. Parameter yang diamati meliputi kapasitas kerja mesin serta persentase kehilangan hasil. Hasil penelitian diperoleh bahwa mesin pemipih emping melinjo tipe tumbukan mempunyai ukuran panjang 820 mm, lebar 520 mm dan tinggi 1010 mm, digerakkan dengan motor listrik dengan daya 1.5 hp 1450 rpm. Hasil pengujian mesin didapatkan kapasitas pemipihan 0.83 kg/jam sedangkan kapasitas secara manual 0.16 kg/jam. Persentase kehilangan hasil dari pemakaian mesin pemipih emping ini adalah 1.5 % sedangkan dengan cara manual adanya kehilangan hasil yaitu sebesar 7 %. Design and Performance Test Of Flatter Machines Impact Type for Melinjo (Gnetum gnemon)Abstract. Flatteting of melinjo seeds into melinjo chips at this time most still use the manual method by beating the seeds of melinjo using a hammer that was previously roasted with sand. This technique is felt to be ineffective because it requires a long time and a large amount of human energy. To overcome these problems, a solution is needed to facilitate flattening the seeds of melinjo. This study aims to design melinjo chips flattening machine with an electric motor as a power source, to test the functionality and performance of the machine, and to compare it with traditional methods. The parameters observed include the machine's working capacity and the percentage of yield loss. The results showed that this flatter machines impact type for melinjo has a length of 820 mm, the width of 520 mm, and a height of 1010 mm, driven by an electric motor with a power of 1.5 HP with a rotation of 1450 rpm. The results of testing the device obtained a flaking capacity of 0.83 kg/hour while the capacity manually was 0.16 kg/hour. The percentage of loss of results from the use of this emping flask is 1.5% while by manual the loss of results is equal to 7%.

Karakteristik Organoleptik dan Total Mikroba Telur Ayam Ras yang Direndam dalam Air Rebusan Daun Melinjo (Gnetum gnemon L.)

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman telur ayam ras dalam air rebusan daun melinjo terhadap karakteristik organoleptik, warna kuning, pH dan total mikroba telur ayam ras. Penelitian ini menggunakan 180 butir telur ayam ras. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) sebanyak 4 perlakuan dan 4 ulangan dengan lama penyimpanan 14 dan 21 hari. Perlakuan terdiri atas P0 = 0%, P1 = 15%, P2 = 30%, P3 = 45% air rebusan daun melinjo (Gnetum gnemon L). Variabel yang diamati yaitu organoleptik meliputi bau, tekstur dan rasa, warna kuning; pH dan total mikroba isi telur. Data organoleptik dianalisis secara deskiptif. Data warna kuning telur, pH dan total mikroba dianalisis menggunakan ANOVA dilanjutkan dengan uji DMRT jika terdapat perbedaan. Hasil pengujian mutu hedonik dan hedonik bau menunjukkan bahwa perlakuan P2 dan P3 penyimpanan 21 hari mempengaruhi nilai dan kesukaan bau telur mentah maupun masak. Hasil pengujian mutu hedonik dan hedonik tekstur menunjukkan bahwa semua perlakuan pada penyimpanan 14 dan 21 hari tidak meningkatkan nilai dan kesukaan tekstur putih telur maupun kuning telur. Hasil pengujian mutu hedonik dan hedonik rasa menunjukkan bahwa perlakuan perlakuan P3 penyimpanan 14 hari dan semua perlakuan pada penyimpanan 21 hari mempengaruhi nilai dan kesukaan rasa putih telur maupun kuning telur. Hasil pengujian warna menunjukkan bahwa perlakuan P2 dan P3 penyimpanan 14 hari serta perlakuan P1, P2 dan P3 penyimpanan 21 hari dapat meningkatkan warna kuning telur. Hasil pengukuran pH menunjukkan bahwa lama penyimpanan menyebabkan terjadinya peningkatan nilai pH. Hasil pengukuran TPC menunjukkan bahwa lama penyimpanan menyebabkan terjadinya kenaikan nilai TPC.