5,031 research outputs found
PENGARUH PEMANASAN, TINGKAT KEASAMAN (pH) DAN KONSENTRASI GARAM TERHADAP STABILITAS ANTI BAKTERI EKSTRAK ETANOL KULIT KAYU AKWAY (Drimys piperita Hook f.)
ABSTRACT
Akway (Drimys piperita) is a woody, evergreen and aromatic plant that belongs to family winteraceae. This plant is used by Sougb tribe lived in Sururey village, District of Anggi, to enhance the vitality of body. The objectives of the research were to determine antimicrobial stability of akway bark extracts influenced by heating time of 100OC, levels of acidity (pH) and salt contents.. Antimicrobial assays were done by using agar well diffusion method against four species of bacteria, i.e. Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. The results showed that ethanolic extracts of akway bark only inhibited growth of B. cereus and S. aureus with minimum inhibitory concentration 0,99% and 0,89% . The levels of concentration and acidity of ethanol extracts influenced the antimicrobial capacity of extracts.. Whereas heating time on 100OC during 25 minutes and salt contents up to 5% of extract solution did not influence the antimicrobial stability of akway bark extracts.
Key words : akway, extracts, antimicrobe, pH, Heating, salt
ABSTRAK
Akway (Drimys piperita) adalah tumbuhan berkayu, aromatik dan hijau sepanjang tahun dan tergolong dalam suku winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Anggi, untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan stabilitas antimikroba ekstrak kulit kayu akway pada waktu pemanasan ekstrak pada 100OC, tingkat keasaman (pH) dan kandungan garam. Pengujian antimikroba dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri yaitu Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. Hasil menunjukkan bahwa ekstrak etanol kulit kayu akway hanya dapat menghambat bakteri Bacillus cereus dan Staphylococcus aureus dengan konsentrasi hambat minimum masing-masing adalah 0,99% dan 0,89%. Tingkat konsentrasi dan keasaman (pH) mempengaruhi kapasitas antimikroba ekstrak etanol kulit kayu akway. Sedangkan perlakuan pemanasan pada suhu 100OC dengan lama pemanasan sampai dengan 25 menit dan penambahan garam NaCl sampai konsentrasi 5% tidak berpengaruh pada stabilitas antimikroba ekstrak etanol kulit kayu akway.
 
Komposisi Kimia Minyak Atsiri Kulit Kayu Akway (Drimys Piperita Hook F.)
Akway (Drimys piperita Hook f.) adalah tumbuhan berkayu dan berdaun hijau aromatik yang merupakan kerabat winteraceae. Tumbuhan ini digunakan oleh suku Sougb yang bermukim di desa Sururey Kecamatan Manokwari, untuk menyembuhkan malaria dan untuk meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk mengetahui rendemen minyak atsiri kulit kayu akway menggunakan metode distilasi air dan komposisi kimia minyak atsirinya menggunakan gas chromatography and mass spectroscopy (GC-MS). Hasil penelitian menunjukkan bahwa rendemen minyak atsiri kulit kayu akway adalah 0.37%. Minyak atsiri kulit kayu akway tersusun dari 41 senyawa. Senyawa-senyawa yang menyusun minyak atsiri terdiri dari terpen dan turunannya sebesar 80.49% and senyawa alifatik 4.88%
Building dynamic capabilities in product development: the role of knowledge management
This paper contributes to the clarification of the connections between knowledge management and dynamic capabilities in the context of product development to see how they explain product development competences. Building on the knowledge management and dynamic capabilities literatures, the paper argues that the social side of knowledge management has a role to play as enabler of dynamic capabilities in the context of product development. Further, dynamic capabilities shape product development competences. Empirical evidence is provided by performing survey research with data collected from 80 product development projects developed in Spain.Capabilities , Knowledge management, Organizational knowledge
Minimal data rate stabilization of nonlinear systems over networks with large delays
Control systems over networks with a finite data rate can be conveniently
modeled as hybrid (impulsive) systems. For the class of nonlinear systems in
feedfoward form, we design a hybrid controller which guarantees stability, in
spite of the measurement noise due to the quantization, and of an arbitrarily
large delay which affects the communication channel. The rate at which feedback
packets are transmitted from the sensors to the actuators is shown to be
arbitrarily close to the infimal one.Comment: 16 pages; references have now been adde
Pengembangan Produk Minuman Tonikum Kulit Kayu Akway (Drymis piperita): Prospek Penambah Stamina Tubuh Secara In Vivo
Akway bark (Drymis piperita) from Papua is widely used by local people in Arfak Mountains of West Papua to increase stamina. The purpose of this study was to determine the physical quality and tonic effects of Akway bark (bark tonic drink D. piperita) on mice (Mus musculus). The swimming resistance used to determine the tonic effect of mice (24 individuals) which divided into 6 groups. Group I was given water, group II tonic drink base, group III as positive control of 50 mg caffeine energy drinks, groups IV, V, and VI were given bark tonic drink 10mg /kg body weight, 30 mg/kg body weight, and 50mg /kg body weight respectively. The total period swimming until fatigue was measured and used as an index of swimming capacity. The results of  physical quality of the Akway bark tonic drink has a sweet and sour taste, with clear dark brown color, had distinctive aroma with pH of 4, and its volume was 100 ml with solubility deposits on day 21. The results of pre-clinical testing shown the highest dose was 50 mg/ weight swimming time 9.28 minutes and having better stamina. The next was with dose of 30 mg/kgBW, swimming for for 6.01 minutes and the last was dose of 10 mg /kgBW swimming for 3.23 minutes. The results of the one-way ANOVA test showed that it was significantly different between the 10 mg/kgBW, 30 mg/kgBW and 50 mg/kgBW groups. Key words: drink; D. piperita tonic; effect; mice; Papua.
Jellyfish biodiversity and abundance patterns in northern Patagonia (Valdés Biosphere Reserve, UNESCO 2014)
Understanding how key components of plankton food webs, such as jellyfish communities, are structured by local hydrography has important management implications for fisheries and higher trophic predators within the ecosystem. Here, we report for the first time on the jellyfish abundance, richness, and diversity distribution across the Nuevo Gulf (42° 42′S, 64° 30′W), a World Heritage Site in Argentine Patagonia and part of the Valdés Biosphere Reserve, during spring (2019 and 2020) and summer (2020 and 2021) at two depths. We found that the most abundant species was the hydromedusae Eucheilota ventricularis, followed by other Leptothecata species, representing more than 50% of the total community's abundance. Abundance and diversity were significantly higher in spring than in summer, with seasonality playing a crucial role in modulating the jellyfish community dynamics and also being related to environmental variables and other mesozooplankton groups. Variability in the abundances across the Gulf and between depths was significantly and positively associated with chlorophyll a and ammonium, but negatively correlated with temperature, agreeing with previous results for the region. Jellyfish were more abundant near the mouth of the Gulf and during spring, possibly due to the connection and exchange of colder and nutrient-enriched water masses with those coming from the continental shelf. Significant correlations were found between jellyfish species and other mesozooplankton groups in spring. Our results highlight the importance of intensifying sampling in the vertical and horizontal dimensions along an annual cycle to begin to elucidate and increase the current scarce knowledge about the jellyfish's distribution and abundance patterns in northern Patagonian gulfs.Fil: Nocera, Ariadna Celina. Consejo Nacional de Investigaciones CientÃficas y Técnicas. Centro CientÃfico Tecnológico Conicet - Centro Nacional Patagónico; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco"; ArgentinaFil: Dutto, MarÃa SofÃa. Consejo Nacional de Investigaciones CientÃficas y Técnicas. Centro CientÃfico Tecnológico Conicet - BahÃa Blanca. Instituto Argentino de OceanografÃa. Universidad Nacional del Sur. Instituto Argentino de OceanografÃa; ArgentinaFil: D'agostino, Valeria Carina. Consejo Nacional de Investigaciones CientÃficas y Técnicas. Centro CientÃfico Tecnológico Conicet - Centro Nacional Patagónico; ArgentinaFil: Schloss, Irene Ruth. Consejo Nacional de Investigaciones CientÃficas y Técnicas. Centro Austral de Investigaciones CientÃficas; Argentina. Ministerio de Relaciones Exteriores, Comercio Interno y Culto. Dirección Nacional del Antártico. Instituto Antártico Argentino; Argentina. Universidad Nacional de Tierra del Fuego; ArgentinaFil: Gonçalves, Rodrigo Javier. Consejo Nacional de Investigaciones CientÃficas y Técnicas. Centro CientÃfico Tecnológico Conicet - Centro Nacional Patagónico; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentin
KOMPOSISI KIMIA MINYAK ATSIRI KULIT KAYU AKWAY (Drimys piperita hook F.)
Akway (Drimys piperita Hook f.) adalah tumbuhan berkayu dan berdaun hijau aromatik yang merupakan kerabat winteraceae. Tumbuhan ini digunakan oleh suku Sougb yang bermukim di desa Sururey Kecamatan Manokwari, untuk menyembuhkan malaria dan untuk meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk mengetahui rendemen minyak atsiri kulit kayu akway menggunakan metode distilasi air dan komposisi kimia minyak atsirinya menggunakan gas chromatography and mass spectroscopy (GC-MS). Hasil penelitian menunjukkan bahwa rendemen minyak atsiri kulit kayu akway adalah 0.37%. Minyak atsiri kulit kayu akway tersusun dari 41 senyawa. Senyawa-senyawa yang menyusun minyak atsiri terdiri dari terpen dan turunannya sebesar 80.49% and senyawa alifatik 4.88%.Kata kunci: Drimys piperita, komposisi minyak atsir
Kandungan Senyawa Fenolik Dan Terpenoid Ekstrak Etilasetat Daun Drimys piperita
Tumbuhan obat Drimys piperita dikenal dengan nama lokal "akway" adalah tumbuhan aromatik yang tumbuh di wilayah Pegunungan Arfak Papua Barat. Tumbuhan ini memiliki batang yang berwarna coklat kemerahan, rasa pedas juga memiliki daun yang tebal dan berwarna hijau. Masyarakat lokal yang bermukim di Pegunungan Arfak memanfaatkan akway sebagai tumbuhan untuk pengobatan malaria. Tujuan penelitian ini adalah untuk mengetahui kandungan senyawa fenolik dan terpenoid ekstrak etilasetat daun akway. Ekstraksi komponen fitokimia daun akway dengan pelarut etilasetat dilakukan menggunakan metode perendaman dengan waktu 3 hari. Fraksinasi senyawa terpenoid ekstrak etilasetat dilakukan menggunakan larutan KOH 5% dan HCl 5%. Hasil penentuan kandungan total fenol dan flavonoid menunjukkan ekstrak etilasetat akway mengandung total fenol dan flavonoid masing-masing 33,25 mg EAG/g dan 3,05 mg EQ/g ekstrak. Senyawa penyusun utama fraksi terpenoid ekstrak etilasetat daun akaway adalah caryophyllene 14.43%, isopatchoulane 11,60%, 7-methanoasulen 6,21%, humulene 4,76%, Octadecane 4.24%, t-phytol 3.46%, linalool 3,20% dan 1,8-cyclotetradecadiyne 3,16%. Ekstrak etilasetat daun akway berpotensi sebagai sumber senyawa pencegah penyakit jantung, antikanker, aktivitas antidiabetes, antimikroba, antiviral, antioksidan, antiinflamasi dan antikarsinogenik
Aktivitas Antibakteri Ekstrak Etilasetat Kulit Kayu Akway (Drimys piperita Hook f.) Pada Bakso Daging Sapi Selama Penyimpanan
Akway (Drimys piperita Hook.f.) adalah tumbuhan obat yang digunakan oleh Suku Sougb Kabupaten Pegunungan Arfak Papua Barat untuk mengobati malaria. Penelitian-penelitian yang telah dilakukan menunjukkan bahwa tumbuhan obat bersifat antibakteri yang kuat. Penelitian ini bertujuan untuk mengevaluasi potensi antibakteri ekstrak etilasetat kulit kayu akway secara in vitro dan aplikasinya sebagai pengawet bakso daging sapi dalam penyimpanan suhu ruang dan refrigerator. Pengujian aktivitas antibakteri ekstrak secara in vitro dilakukan pada konsentrasi 0-25% (b/v) dengan menggunakan metode difusi sumur dalam medium agar sedangkan pengujian aktivitas antibakteri dalam model pangan bakso daging sapi dilakukan pada konsentrasi 0-0,75% (b/v) dengan menggunakan metode angka lempeng total. Hasil menunjukkan bahwa ekstrak etilasetat dapat menghambat pertumbuhan Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 dan Staphylococcus aureus ATCC25923 secara in vitro dengan konsentrasi penghambatan minimum sebesar 0,27-0,77% (b/v). Konsentrasi ekstrak berpengaruh nyata terhadap diameter zona hambat pertumbuhan bakteri. Semakin tinggi konsentrasi ekstrak yang digunakan menyebabkan semakin besar pula zona hambat pertumbuhannya. Pengujian aktivitas antibakteri ekstrak terhadap pertumbuhan bakteri dalam bakso daging sapi menunjukkan bahwa pencelupan bakso dalam ekstrak dengan konsentrasi 0,25-0,75% (b/v) dapat menghambat pertumbuhan bakteri selama 3-8 hari untuk penyimpanan pada suhu ruang sedangkan pada penyimpanan refrigerator adalah 15-33 hari. Kesimpulannya, ekstrak etilasetat kulit kayu akway sangat berpotensi digunakan sebagai pengawet model pangan bakso daging sapi.Antibacterial Activity of Ethyl Acetate Extracts of Akway (Drimys piperita Hook.f.) Barks on Meatballs during Storage AbstractAkway (Drimys piperita Hook.f.) is a medical plant used by Sougb Tribe, Arfak Mountains Regency, West Papua Province to heal malaria. Previous researches indicated that medical plants had strong antibacterial properties. The objectives of the research were to evaluate in vitro antibacterial potency of ethylacetate extracts of akway barks and its applications as preservative agent on meatballs during room temperature and cold storage. In vitro antibacterial assays were done on concentration of 0-25% (w/v) using agar well diffusion method while antibacterial assays on meatballs on concentration of 0-0.75% (w/v) were performed using total plate counts methods. Results showed that ethylacetate extracts inhibited in vitro growth of Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923 with MIC of 0.27-0.77% (w/v). Concentration of extracts significantly affected the growth of bacteria. The increasing of extract concentrations result in increasing diameters of growth inhibition zones. Meatballs soaked in extract solutions with concentrations of 0.25-0.75% (w/v) inhibited growth of bacteria during 3-8 days in room temperature storage and 15-33 days during cold storage in refrigerator. As conclusion, ethylacetate extracts of akway barks had high potent use as preservative agent in food model of meatballs
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