ANALISIS KUANTITATIF ISOFLAVON TEMPE SECARA CEPAT DAN SEDERHANA MENGGUNAKAN METODE KROMATOGRAFI LAPIS TIPIS- DENSITOMETRI

Abstract: Rapid and simple quantitative analysis isoflavones tempe using densitometric TLChas been done. The mobile phase of the system was chloroform: methanol: ethylacetate (45: 5:0.75). Thin layer chromatography was performed on aluminium TLC plates.Ascending distanceof 1 ?L sample was performanced 10 cm. Then the plate was scanned at 261 nm. A linearrelationship obtained at 0.08 - 2 ?g/spot with r= 0.9986. The LOD and LOQ of isoflavone were0.014 ?g/spot and 0.048 ?g/spot. Genistein contained in tempe was 0.151 0.005 % b/b.Keywords: tempe, isoflavon, TL

Analisis Kuantitatif Isoflavon Tempe Secara Cepat Dan Sederhana Menggunakan Metode Kromatografi Lapis Tipis- Densitometri

Rapid and simple quantitative analysis isoflavones tempe using densitometric TLC has been done. The mobile phase of the system was chloroform: methanol: ethylacetate (45: 5: 0.75). Thin layer chromatography was performed on aluminium TLC plates.Ascending distance of 1 μL sample was performanced 10 cm. Then the plate was scanned at 261 nm. A linear relationship obtained at 0.08 - 2 μg/spot with r= 0.9986. The LOD and LOQ of isoflavone were 0.014 μg/spot and 0.048 μg/spot. Genistein contained in tempe was 0.151± 0.005 % b/b

Proses Pembentukan Adjektiva dalam Bahasa Minangkabau di Kecamatan Nanggalo Kota Padang

This study aims to describe the process of adjective formation in the Minangkabau language in Nanggalo Subdistrict, Padang City. This type of research is qualitative research using descriptive methods. The data of this study are the adjectives used by the people in Nanggalo Subdistrict, Padang City. The methods and techniques of data collection are carried out through two stages simultaneously, namely the smak method and proficient methods with detailed description techniques. The technique of analyzing data is done by identifying and classifying data based on groups, namely the process of forming adjectives. Based on the results of research and discussion, conclusions can be drawn as follows. The process of forming Minangkabau language adjectives in Nanggalo Subdistrict, Padang City is as follows: (1) affixed namely (a) prefix, (b) confix, and (c) combination of affixes, (2) duplicated namely (a) repeating all (dwilinga) and (b) confix R + infix, reset all + an, (3) compound namely (a) coordinative and (b) sub-coordinative, and (4) combined prefixes namely (a) A + R and (b) R + A

Pelatihan Pengolahan Umbi Porang Menjadi Produk Jelly di Pekon Bumiayu, Kabupaten Pringsewu

ABSTRAK Umbi porang memiliki kadar glukomanan tinggi, sehingga berpotensi untuk dikembangkan menjadi produk yang bermanfaat dalam menjaga kolesterol. Namun, selama ini hasil pertanian umbi porang belum diolah dan langsung dijual ke pengepul dengan harga yang sangat murah. Masyarakat juga enggan memanfaatkannya karena kandungan kalsium oksalat yang ada di porang menyebabkan gatal dan iritasi pada kulit. Oleh karena itu, kegiatan pengabdian kepada masyarakat (PkM) ini dilakukan untuk memberikan penyuluhan manfaat porang bagi kesehatan, pelatihan pengolahan umbi porang menjadi pangan fungsional yaitu gummy jelly, jelly drink, dan jelly siap seduh, serta pendampingan digital marketing agar produk yang dihasilkan dapat dipasarkan dengan baik dan luas. Peserta yang mengikuti kegiatan ini adalah sebanyak 22 orang dari PKK Pekon Bumiayu, Kabupaten Pringsewu, Provinsi Lampung. Setelah mengikuti kegiatan, 100% peserta memiliki peningkatan pengetahuan terkait cara pengolahan porang dan pembuatan produk. Kegiatan PkM ke Ibu-Ibu PKK Pekon Bumiayu, Kabupaten Pringsewu, telah dilaksanakan dengan baik dan diharapkan dapat dilaksanakan berkelanjutan. Ibu-Ibu PKK Pekon Bumiayu telah mengetahui manfaat kesehatan, cara pengolahan umbi porang, dan cara pembuatan produk jelly yang bermanfaat untuk membantu menurunkan kolesterol. Kata Kunci: Porang, Pengabdian Masyarakat, Anti Kolesterol, Kudapan, Jelly  ABSTRACT Porang tubers have the potential to be turned into products that are useful in maintaining cholesterol since they contain significant levels of glucomannan. The agricultural products of porang tubers, however, have not yet been processed and are instead being sold directly to collectors at extremely low costs. Additionally, because porang contains calcium oxalate, which irritates and itches the skin, people are hesitant to use it. In order to help the community, this service project is being carried out to provide information on the health benefits of porang, training on how to turn porang tubers into functional foods like gummy jelly, jelly drink, and ready-to-drink jelly, as well as assistance with digital marketing so that the products made can be sold. Twenty-two women from PKK of Pekon Bumiayu, Pringsewu Regency, Lampung Province, participated in the activity. After joining the activity, 100% of the participants had increased knowledge regarding how to process porang and make products. PkM activities for PKK Pekon Bumiayu women, Pringsewu Regency, have been successfully carried out and are anticipated to continue in a sustainable manner. The women of PKK Pekon Bumiayu are already aware of the advantages to health, how to prepare porang tubers, and how to make cholesterol-lowering jelly products. Keywords: Porang, Community Service, Anti-Cholesterol, Snacks, Jell