Antioxidant and Antitumor Activity of Indonesian Herbal Ingredients

The present study was to aimed to evaluated and compare in vitro antioxidant activities of 2 Indonesian herbal ingredients (A and B), determined total phenol content., cytotoxic and apoptosis induction activities on HL-60 cells. These data were providing some useful information for people healthy dietary and the new potential application of natural antioxidant containing food materials in functional foods and also as new cancer therapeutics promising candidates. The parameters were total antioxidant activity, amount of total cytotoxic effect on the growth of human promyelocytic leukemia cells (HL-60). Statistical comparison was perform with Student's t-test at p<0.05. The correlation coefficient (r2) between the parameters tested was established by regression analysis. The scavenging effect of extracts herbal on DPPH radicals increased from 0.3-1.5 mg/ml, where is sample A 14.33% to 64.29% and sample B 9.09% to 57.53% was obtained. High content of total phenol compounds were in sample A (21.72 mg GAE/g), lower amounts were in sample B (17.53 mg GAE/g). Apoptosis of HL-60 cells from the morphological changes side (chromatin condensation). Chromatin condensation, a specific and distinct feature of apoptotic cells, was found in the majority of treated cells. The results indicated that the cell death receptor pathway was involved in the apoptosis induced by Indonesian herbal extracts

Sintesis dan Karakterisasi Padatan Fe2O3/CaF2

Pada penelitian ini telah dipelajari sintesis padatan CaF2 dan Fe2O3/CaF2 dengan variasi loading (2,5; 5; 7,5; 10 dan 15% w/w) dan analisa structural padatan menggunakan X-ray. Data XRD menunjukkan bahwa katalis CaF2 memiliki struktur kubus berpusat muka dan Fe2O3/CaF2 menunjukkan adanya karakteristik puncak Fe2O3 dan puncak CaF2, dimana semakin besar loading Fe intensitas puncak Fe2O3 semakin naik dan intensitas puncak CaF2 semakin turun

Difraktogram Doping Logam Zn dalam MgF2

Pada penelitian ini dilakukan sintesis padatan katalis Mg1-xZnxF2(x= 0,025; 0,05; 0,075; 0,1 dan 0,15) melalui metode sol-geldan karakterisasi struktur padatan dengan difraksi sinar-X. Difraktogram katalis Mg1-xZnxF2menunjukkan bahwa katalis Mg1-xZnxF2memiliki struktur kristal MgF2 dengan sistem kristal tetragonal. Difraktogram padatan Mg1-xZnxF2 menunjukkan adanya pengaruh doping logam Zn terhadap intensitas puncak dan adanya kapasitas doping pada MgF­2yang ditandai bergesernya 2θ pada puncak yang sama dengan MgF

Bobot Relatif Saluran Pencernaan Ayam Broiler yang Diberi Tambahan Air Rebusan Kunyit dalam Air Minum

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan air rebusan kunyit dalam air minum terhadap bobot relatif saluran pencernaan ayam broiler. Ayam broiler umur satu hari (DOC) 200 ekor dengan bobot badan awal rata-rata 41,48±0,99 gram dialokasikan secara acak ke dalam 5 perlakuan dan 5 ulangan, dimana setiap ulangan terdiri 8 ekor. Lima perlakuan tersebut terdiri dari T0 (100% air minum), T1 (75% air minum : 25% air kunyit), T2 (50% air kunyit : 50% air minum), T3 (75% air kunyit : 25% air minum) dan T4 (100% air kunyit). Pakan komersial untuk broiler dan air minum perlakuan diberikan secara ad libitum. Parameter yang diamati yaitu bobot relatif dan panjang relatif saluran pencernaan ayam broiler umur 35 hari. Hasil penelitian menunjukkan bahwa penambahan air kunyit dalam air minum tidak berpengaruh nyata (P>0,05) terhadap bobot hidup ayam broiler, bobot relatif tembolok, proventikulus, usus halus, hati, usus besar, serta panjang relatif jejenum, sekum dan usus besar. Perlakuan tersebut berpengaruh nyata (P<0,05) terhadap bobot relatif sekum dan pankreas, serta panjang relatif duodenum dan ileum ayam broiler umur 35 hari. Penambahan air rebusan pada taraf 50-100% menurunkan baik bobot relatif sekum dan pankreas dan panjang relatif duodenum, dan pada taraf 25% bobot relatif sekum dan pankres dan panjang relatif duodenum dan ileum sama dengan kontrol tanpa pemberian air rebusan kunyit. Dapat disimpulkan bahwa penambahan air rebusan kunyit dalam air minum menurunkan bobot relatif sekum dan pankreas serta panjang relatif duodenum, maka dianjurkan untuk tidak menggunakan air rebusan kunyit dalam air minum

Tepung Temu Hitam (Curcuma Aeruginosa Roxb) Dalam Ransum Memperbaiki Produktifitas Dan High Density Lipoprotein (HDL) Serum Itik Pedaging Peking

The purpose of this research was todetermine the effect of Curcuma Aeruginosa Roxb.(C. Aeruginosa) powder addition on serum lipid (total cholesterol, LDL, HDL and triglycerides) and productivity of Peking duck. The material of the study were one hundred and twenty peking ducks aged 2 days old with initial body weight ± 65 g. The experiment applied a completely randomized design with 5 treatments and 4 replications. Each replication consisted of 6 ducks. The treatment consisted of T0 = 0% C. Aeruginosa powder, T1 = 0.75% C. aeruginosa powder, T2 = 1% C. aeruginosa powder, T3= 1.25% C. aeruginosa powder and T4 = 1.5% C. aeruginosa powder. Comercial diet with 23% protein was given from day 2 to day 14 while day 15 ducks were given diet with 17.5% protein and 3029.7 kcal/kg metabolic energy. Curcuma aeruginosa powder was given on day 25 to day 57. Daily consumption was recorded and body weight was recorded once a week. Both samples were taken on day 57. The data were processed by ANOVA at P= 0.05. The results showed that addition of 1.25% C.Aeruginosa powder (T3) had the lowest consumption, higher body weight and body weight gain (BWG) with lowest feed conversion. Curcuma aeruginosa powder only affected significantly the HDL. All groups with C. aeruginosa addition showed higher HDL than control group. It can be concluded that addition of 1,25% (T3) C. Aeruginosa powder will produced the highest serum HDL, and provide better productivity

Acceptability and Nutrient Content of Wet Noodles Fortified with Inorganic or Organic Iron and Provitamin a From Pumpkin (Cucurbita Moschata)

Background: Iron fortification of wet noodles is a choice among many others, to reduce iron deficiency anemia. Organic andinorganic iron interact with provitamin A. An experiment was conducted to fortify wet noodles with organic and inorganic iron and provitamin A from pumpkin, and to study its effect on acceptance and its iron and provitamin A content.Methods: Six groups were used in this experiment to test optimal level of iron fortification (100 ppm, 150 ppm, 200 ppm of FeSO4 or organic iron). As for pumpkin, 10%, 15% and 20% were used. To test iron and provitamin A content, 5 groups were employed: wet noodle alone, wet noodle + (FeSO4), + (organic Fe), + (FeSO4 & pumpkin), and + (organic Fe & pumpkin) respectively. Data were evaluated by one-way ANOVA and continued by Duncan's test with 95% CI.Result: Noodle fortified with 200 ppm iron was acceptable in term color, taste and texture. Adding 15% pumpkin improved texture optimally compared to 10% and 20%. In term color and taste, 10%, 15% and 20% pumpkin addition gave similar acceptance. Fortification of iron and provitamin A from pumpkin didn't affect the moisture, protein, fat, fiber, and carbohydrate content but increased iron, ash and betacarotene content. Highest content of iron and provitamin A were found in noodles + (FeSO4 + pumpkin) and noodles + (organic Fe + pumpkin).Conclusion: Iron and provitamin A fortified wet noodles can serve as a choice for eliminating iron deficiency anemia in Indonesia. Further studies to see the bioavailability and effectiveness of fortified wet noodles to reduce anemia are needed

Status Darah dan Titer Newcastle Disease pada Burung Puyuh Petelur yang Diberi Ransum Menggunakan Tepung Daun Orok-orok (Crotalaria USAramoensis) sebagai Sumber Protein

The experiment was carried out to study of adding orok-orok (Crotalariausaramoensis) leaf meal in quail diets with different level on hemoglobin, PVC,and ND titer of layer quail. The data were analyzed by a Completely RandomizedDesign and continued with Duncan's Multiple Range Test for differences. Theexperiment used 100 quail 7 weeks old which were randomly devided into 4groups and each group had repeated 5 times and each consisted of 5 quails. Thegroups were T0 (basal diet as a control), T1 (basal diet with 3% orok-orok leafmeal), T2 (basal diet with 6% orok-orok leaf meal), dan T3 (basal diet with 9%orok-orok leaf meal). Diets and water were offered ad libitum. Data werecollected during 35 days to obtain the data of total amount of protein intake,hemoglobin, and ND titer. PVC showed that there was no significant different(P&gt;0,05). Conclusion of this research, orok-orok leaf meal can used quail layersdiet until 3%

Laju Pertumbuhan Oithona SP. Yang Diberi Pakan Alami Nannochloropsis SP., Isochrysis SP., Dan Kombinasinya

Peningkatan produksi perikanan adalah dengan memperhatikan kualitas pakan ikan pada fase larva. Salah satu jenis pakan alami yang dipergunakan antara lain Oithona sp. karena memiliki kandungan nutrisi yang baik untuk pertumbuhan ikan. Untuk meningkatkan produktivitas Oithona dibutuhkan pakan yang berkualitas seperti mikroalga. Mikroalga yang banyak digunakan sebagai pakan alami zooplankton diantaranya Nannochloropsis sp. dan Isochrysis sp. karena kandungan nutrisinya yang tinggi. Tujuan penelitian ini adalah untuk mengetahui laju pertumbuhan Oithona sp. yang diberi pakan alami Nannochloropsis sp. (N), Isochrysis sp. (Is) dan kombinasinya. Penelitian ini dilakukan pada bulan Maret 2016 – April 2016 di Laboratorium Akuatik, Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Lampung. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (N 100% ; N 75% dan Is 25% ; N 50% dan Is 50% ; N 25% dan Is 75% : Is 100%), dan diulang 4 kali. Data dianalisis ragam (ANOVA) dan diuji lanjut dengan uji beda nyata terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa pemberian pakan alami Nannochloropsis sp. 75% dan Isochrysis sp. 25% memberikan hasil kepadatan puncak populasi Oithona sp yang paling tinggi yaitu 215 ind/L dan laju pertumbuhan tertinggi 5,08%/hari

Kandungan Beta Karoten, Polifenol Total Dan Aktifitas ”Merantas” Radikal Bebas Kefir Susu Kacang Hijau (Vigna Radiata) Oleh Pengaruh Jumlah Starter (Lactobacillus Bulgaricus Dan Candida Kefir) Dan Konsentrasi Glukosa

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey's multiple comparison was conducted. Results: Culture concentration increased β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration