Kajian Waktu dan Suhu Pelayuan Daun Alpukat dalam Upaya Pemanfaatanya sebagai Teh Herbal

Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan.Study of Withering Time and Temperature Avocado Leafin the Useas Herbs TeaAvocado leaves contain high bioactive components that can be used as functional food such as herbal tea. The purpose of this research was to obtain the appropriate withering time and temperature to produce herbs tea with the best sensory characteristics, high bioactive compounds and antioxidant activity. The withering was carried out by steaming at 80, 90, and 100°C for 1, 3 and 5 minutes. The observation of herb tea characteristics were total tannin content, total phenolic content, total flavonoids, antioxidant activity, and sensory evaluation. The results showed that the best temperature and whithering time were obtained at 90°C for 5 minutes with the herb tea characteristic of total phenolic was 296.48 mg/g extract, total flavonoid was 644 mg/g extract, total tannin was 315.14 mg/g extract, yellowish brown tea color, slightly bitter taste and a rather typical scent of avocado leaf as well as with overall acceptance rather like. Whereas, IC50 value measured using DPPH and reducing power were 527.93 mg/L and 78.95 mg/L. As conclusion, temperature and whithering time effected to the bioactive component and antioxidant activity of herb tea.-

Improving Physical and Chemical Soil Characteristic on Potatoes (Solanum tuberosum L.) Cultivation by Implementation of Leisa System

AbstractThe use of compost and N, P, K as fertilizer in LEISA system as an effort to increase the productivity of potato in Bali so that up to 30 tones / ha performed in this study. Compost from chicken and cow dung is used at a dose of 10 to 25 tones / ha. Application of LEISA systems can improve the physical and chemical characteristics of the soil so as to achieve ideal conditions for the cultivation of potatoes. By 2015, the land has the characteristics: porosity of 47 ± 5.1%, the water holding capacity of 40.9 ± 4% w.b, organic matter content of 6.2 ± 1.2%, the cation exchange capacity 25-29 me / 100g and pH 6.7 to 6.9. Productivity potatoes applied for land LEISA systems over 3 years is 28-34 tones / ha with tuber super quality as much as 11 to 22.2 tones / ha

The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)

The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus plantarum) had a significant effect on changes in temperature and pH during fermentation, and it also had a significant effect on total unfermented beans. This study showed that time fermentation treatment had a very significant effect on all tests. The interaction of the two treatments had a significant effect on temperature changes during fermentation; it also significantly affected total unfermented beans. According to the Indonesian National Standard of cocoa beans, the best treatment, and the fastest fermentation time to produce the first quality standard (cut test) is a concentration of 1% mixed inoculum and fermentation in 3 days