THE EFFECT OF STORAGE CONDITION ON ANTIOXIDANT ACTIVITY OF PROBIOTICS IN YOGURT DRINKS

Objective: The aim of this study was to investigate the effect of temperature and time of storage on antioxidant activity of probiotics in yogurt drinks. Methods: The samples used were Yakult, Cimory, YoFit, and BioKul marketed in Medan city. The samples were stored at room and refrigerate temperatures for 2 weeks. Various volumes of samples were withdrawn and mixed with 1 ml of 2,2-diphenyl-1-picrylhydrazil solution and homogenized. Then, it was incubated for 30 min and centrifuged at 5000 rpm for 15 min. The supernatant was collected, and the absorbance was measured at 516 nm by spectrophotometer. The absorbance of different volume of supernatant of each sample was used to construct linear regression equation. Then, the IC50 value was determined. Results: The present study shows that the higher the temperature and the longer the time of storage decreased the antioxidant activity of yogurt drinks. Yakult exhibited the highest antioxidant activity among the analyzed samples. Before storage, the IC50 value of Yakult was 0.2763 ml, and after stored for 2 weeks, the IC50 value of Yakult was 0.3867 ml at refrigerated and 0.5393 ml at room temperature. Conclusions: Probiotic in yogurt drinks stored at refrigerated temperature has higher antioxidant activity than stored at room temperature. The IC50 values of yogurt drinks decreased with storage time.Â

REVITALISASI MASAKAN BUMBU ARSIK KHAS MANDAILING DALAM BENTUK SEDIAAN SERBUK SACHET

Desa Aek Galoga merupakan salah satu desa yang ada di kecamatan Panyabungan, kabupaten Mandailing Natal, Sumatera Utara. Panyabungan mempunyai luas wilayah 25.977,43 Ha. Merupakan kecamatan yang penduduknya adalah petani ikan kolam paling banyak yaitu 220 petani ikan. Dan masyakarat yang ada di desa Aek Galoga rata-rata bermata pencaharian sebagai petani ikan kolam tawar, hanya sebagian kecil dari masyarakat yang ada di desa ini bekerja sebagai petani dan pegawai. Sehingga banyak ikan tawar yang diolah dengan masakan tradisional khas daerah setempat. Daerah Aek Galoga juga banyak di tanam tanaman hortikultura karena memiliki daerah yang tropis sehingga bumbu masak yang segar dengan mudah didapatkan. Rumah makan di desa Aek Galoga biasanya mengolah masakannya dengan cara sederhana dan memiliki kekhasannya tersendiri. Dengan adanya inovasi pengolahan bumbu masakan arsik khas Mandailing yang tahan lama diharapkan dapat menjadi produk baru bagi masyarakat Desa Aek Galoga sehingga meningkatkan pendapatan masyarakat sekitarnya agar dapat keluar dari lingkaran kemiskinan yang sudah ada sejak lama. Kegiatan ini mendapatkan sambutan dari pemilik rumah makan ROMA RISKI mendapatkan ide inovasi baru untuk mengembangkan usahanya. Hasil pengamatan menunjukkan bahwa bahwa 90 % dari masyarakat tau bagaimana cara pembuatan simplisia untuk dijadikan sachet bumbu arsik di rumah makan ROMA RISKI sehingga mereka dapat mengaplikasikannya menjadi produk baru

ANTIBACTERIAL ACTIVITY OF CHITOSAN AND HYDROLYZED COCONUT OIL AND THEIR COMBINATION AGAINST BACILLUS CEREUS AND ESCHERICHIA COLI

Objective: The purpose of this study was to evaluate the antibacterial activity of chitosan, hydrolyzed coconut oil and their combination againstBacillus cereus and Escherichia coli.Methods: The materials used in this study were powder of chitosan (obtained from prawn shell produced by Laboratory of Research Centre FMIPAUniversity of Sumatera Utara) and virgin coconut oil (VCO) product of Siti Nurbaya-Indonesia. VCO was partially hydrolyzed by Lipozyme TL® IM(active at sn-1,3 position) and the result called hydrolyzed virgin coconut oil (HVCO). The bacteria used in this study were B. cereus and E. coli. Theantibacterial activity of chitosan in 1% acetic acid and HVCO in dimethylsulfoxide was tested by Kirby–Bauer agar diffusion method using paper disc with diameter of 6 mm.Results: The results showed that the minimum inhibitory concentration of chitosan against B. cereus and E. coli is at concentration of 0.05% withinhibition zone diameter of 6.86 mm and 7.56 mm, respectively. MIC of HVCO against B. cereus is at concentration of 0.25% with inhibition zonediameter of 6.40 mm, and against E. coli is at a concentration of 0.50% with inhibition zone diameter of 6.20 mm. The inhibition zone diameter ofchitosan 0.05% and HVCO 0.25% in combination against B. cereus is 8.33 mm which is higher than half the sum of chitosan 0.05% and HVCO 0.25%(6.63 mm). The inhibition zone diameter of chitosan 0.05% and 0.5% HVCO in combination against E. coli is 8.53 mm which is higher than half thesum of chitosan 0.05% and HVCO 0.5% (6.53 mm).Conclusion: The findings of this study indicate that chitosan is more antibacterial than HVCO, and the interaction between chitosan and HVCO incombination demonstrated to be synergistic against B. cereus and E. coli.Keywords: Antibacterial, Chitosan, Coconut oil, Combination, Bacillus cereus, Escherichia col

Characteristics Physicals and Chemicals of Probiotic Drinks Soy-Yamghurt

Soy-yamghurt is fermentation product of yam-bean extract and soybean extract made by adding bacterium Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophillus which are commonly used in the process of making yoghurt. This study aims to determine the physical and chemical characteristics of soy-yamghurt probiotic drinks. The research used a completely randomized design factorial with two factors, i.e.: ratio of yam-bean extract with soybean extract (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%) and fermentation periods (4 hours; 6 hours; 8 hours). The result showed that ratio of yam-bean extract with soybean extract had highly significant effect on color test value, viscosity, moisture content, protein content, total sugar content, reducing sugar content, starch content, and glucose content. In the meantime, the fermentation periods had highly significant effect on viscosity, moisture content, total sugar content, reducing sugar content, starch content, glucose content and had significant effect on color and protein content. Interaction between the two factors had a highly significant effect on viscosity, reducing sugar content and had significant effect on moisture content. Furthermore, the interaction had no significant effect on color, protein content, total sugar content, starch content, and glucose content. The best soy-yamghurt was produced with ratio of yam-bean with soybean extract 50:50 fermented for 6 hours

The Effect of Boiling Time and the Type of Utensil Used on the Nitrite and Nitrate Contents in Carrots (Daucus carota L.)

Abstract.  The purpose of this study was to investigate the effect of boiling time using utensils made of different metal component on thenitrate and nitrite contentsin carrots. The carrots were obtained from Jaranguda Village, Karo Regency, North Sumatra. The utensil types used for boiling were made of stainless steel, what so called periuk and aluminum and boiling time were 5 minutes, 10 minutes and 15 minutes.The determination of nitrite was done by visible spectrophotometer using sulfanilic acid and N-(1-naphthyl) ethylenediamine dihydrochloride reagentsand absorbance was measured at a wavelength of 540 nm. The determinationof nitrate wascarried out by reducing the nitrate into nitrite using Zinc powder and diluted HCl then measured as nitrite. The nitritelevel was then convertedinto nitrate. The result showed that the utensil types and boiling time affected the levels of nitrate and nitrite in carrots. The nitrate and nitrite levels in fresh carrots was 32.14 mg/kg and 24.78 mg/kg respectively. After boiling for 5 minutes, the nitrate and nitrite levels decreased significantly. Further boiling of boiled carrots, the nitrite levelincreased in the aluminum utensil from 11.00 mg/kg to 20.15 mg/kg (83 %); in periuk from 9.18 mg/kg to 16.95 mg/kg (78%) andin stainless steelfrom 8.21 mg/kg to 11.75 mg/kg (43%). While the nitrate level decreased in aluminumutensil from 27.14 mg/kg to 21.08 mg/kg (22%); stainless steel from 16.40 mg/kg to 13.25 mg/kg (19%) and periuk from 20.30 mg/kg to 16.51 mg/kg (18%).  The results of this study indicated that the nitrite level increased, while nitrate level decreased with boiling time.The effect of utensil type used on boiling increased nitrite but decreased nitrate level in carrotsand these effects were found that the mostinfluential treatmentwas using utensil made of aluminum. Keyword: Carrot, Boiling Time, Nitrate, Nitrit, Utensil Typ

VIRGIN COCONUT OIL MODULATES TCD4+ AND TCD8+ CELL PROFILE OF DOXORUBICIN-INDUCED IMMUNE-SUPPRESSED RATS

 Objective: Doxorubicin (DOX) is a drug of choice in many cancer therapies. Virgin coconut oil (VCO) is one of nutraceutical which has many biology activities. This current study was carried out to investigate the VCO activity in modulating TCD4+, and TCD8+ cells profile toward rats which induced by DOX.Methods: A total of 15 Sprague-Dawley rats were divided into three groups consisting of five rats each as follows: Group 1, receiving oral saline 10 mL Kg BW (control group); Group 2, receiving oral saline 10 mL/kg BW; and Group 3, receiving VCO 5 mL/kg BW. Group 2 and 3 were administered with DOX intramuscularly at dose 4.67 mg/kg BW at day 1 and 4 to suppressed immune functions.Results: Treatment of VCO 5 mL/kg BW succeeded in reducing a side effect of DOX based on increasing the TCD4+ and TCD8+ blood level.Conclusion: The results reveal that VCO could increase the level of TCD4+ and TCD8+ in rats which induced by DOX

Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils

The nutritional value and biochemical properties of oil are measured by the fatty acids composition  in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of  virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acid

Determination of antioxidant activity, total phenolic and total flavonoid contents in tamarillo (Solanum betaceum) peel's ethanolic extracts

Background: Free radicals are chemical species a molecule, atom with unpaired electrons and reactive as oxidizing agent which cause oxidize stress in tissue. Antioxidants are substances that can protect cells from free radicals by releasing electrons to neutralize free radicals. Tamarillo peel contains phenolic and flavonoid compounds which have antioxidant activity.  The aim of this study was to determine the antioxidant activity, total phenolic and flavonoid content of the ethanol extract of tamarillo peel. Methods:  In this research, the maceration method was used to extract phenolic and flavonoid components from tamarillo peel with ethanol 70% solvent. Total phenolic and flavonoid content was determined with UV-vis spectrophotometer. Total phenolic content determined using the Folin-Ciocalteu reagent and expressed in GAE (Garlic acid equivalent) and the total flavonoid content used the AlCl-3 reagent and expressed in QE (Quersetin equivalent). Then, tamarillo peel ethanol extract was tested the antioxidant activity using the DPPH method. Result: The results showed that the total polyphenol content was 66.6242 mg GAE/g extract or 6.66% w/v extract, total flavonoid content was 0.74246 % w/v or 7.4246 mg QE/g extract. Antioxidant activity in IC50 value was 47.9460 ppm. Conclusions: From the results of the research conducted, it can be seen that the ethanol extract of tamarillo can provide an antioxidant effect in the very strong category

The Effect of Turmeric Extract (Curcuma Domestica Val) Against the Durability of Yellow Rice Storage

Yellow cooked rice is a traditional food in some regions in Indonesia. Yellow cooked rice with the addition of turmeric and flavoring which can longer shelf life of savings because it has antibacterial activity and flavor. The purpose of this study was to determine the effect of turmeric extract (Curcuma domestica Val) to extend shelf life of yellow cooked rice. The samples used were made of yellow cooked rice with handmade and without any seasoning flavored with turmeric extract concentration of 1.8% and 2.4%. Organoleptic testing were conducted every 3 hours, test of microbial growth daily and inhibition of turmeric extract with a concentration of 1.8% and 2.4% of fungi isolated from yellow cooked rice with a total plate count method. Research showed that turmeric extract concentration and the addition of  herbs affect the longer shelf life of yellow cooked rice store. High more and more  concentration of the turmeric extract can made longer the shelf life of yellow cooked rice either through organoleptic and also total plate count. Yellow cooked rice without seasoning with turmeric extract concentration of 1.8% and 2.4% were 30 and 33 hours respectively, while the yellow cooked rice was flavored with the same concentration of turmeric extract  were 36 and 39 hours respectively

Phytochemical Screening of Bangun-Bangun Leaves Extract (Plectranthus amboinicus) and Its Formulation in Biscuits

The drying of the leaves was carried out using an oven with 2 temperature variants, namely 60oC and 80oC, and 3-time variants, namely 90, 120, and 150 minutes. Antioxidant activity analysis was carried out using the DPPH method and qualitative phytochemical analysis: Alkaloids, Flavonoids, Steroids/Triterpenoids, Saponins. The basic of ingredients Biscuit are : butter, sugar, eggs, and wheat flour then performed a proximate analysis on biscuits. The results showed that the activity of the leaf extract was strong/moderate 63.53 g/ml in the leaf extract at 60oC and 90 minutes, drying at this temperature was used to make biscuits. The Extract of Bangun-bangun leaves with positive temperature and time variants contained flavonoid compounds and negative for steroidal alkaloids, for saponins there were positive and negative results in the extract of Bangun-bangun leaves with a drying temperature of 60oC for 150 minutes and 80oC for 120 minutes. The proximate analysis obtained was 4.38% water content, 1.87% ash content, 8.12% fat content, 10.68% protein content, 74.94% carbohydrate content, and antioxidant activity of 199.96 g/ml in biscuits. with the addition of Bangun-bangun leaves powder