Bioactive Compounds Isolated From Lignin of Empty Bunch Palm Fiber and Their Effects on in Vitro Rumen Fermentation

The objective of this experiment was to study the effects of bioactive compounds isolated from purified lignin formacell (PLF) of empty bunch palm fiber as natural antimicrobes and their effects on in vitro rumen fermentation. The first experiment was inhibition test of 11 bioactive compounds isolated from PLF, using disc diffusion method against the growth of Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus. Four of the most potential bioactive compounds were then used in the second experiment, which was an in vitro test using fresh rumen liquid of Ongole grade beef cattle, to study their effects on rumen fermentation. Six treatments with 3 replications were applied in a completely randomized block (CRB) design. The treatments were R0= 0.5 g basal diet; R1= R0 + 0.3 mg Rumensin®; R2= R0 + 0.3 mg syringaldehyde; R3= R0 + 0.3 mg p-hydroxybenzoic acid; R4= R0 + 0.3 mg m-hydroxybenzoic acid; and R5= R0 + 0.3 mg oxybenzene. Isolate fraction of CC-2 (syringaldehyde), CC-3 (m-hydroxybenzoic acid), VLC-5 (oxybenzene), and VLC-9 (p-hydroxybenzoic acid) exhibited antimicrobes activity against all tested bacteria. Other isolated fractions exhibited antimicrobes activity only against 1 or 2 tested bacteria. The use of syringaldehyde, p-hydroxybenzoic acid, m-hydroxybenzoic acid, and oxybenzene improved ammonia concentration, microbial protein synthesis, and nutrients digestibility. Bioactive compounds had no effect on rumen pH but reduced total VFA concentration as well as the estimate of methane production

Aktivitas Antifidan Ekstrak Daun Mint (Mentha Arvensis L.) dan Buah Lada Hitam (Piper Nigrum L.) terhadap Ulat Krop Kubis (Crocidolompa Pavonana F.)

Salah satu hama yang banyak menimbulkan kerusakan pada tanaman kubis adalah Crocidolomia pavonana (F.). Hama ini menyerang bagian krop tanaman kubis. Salah satu alternatif pengendalian hama yang aman terhadap kesehatan manusia dan lingkungan yaitu dengan menggunakan pestisida nabati. Contohnya yang dapat dimanfaatkan sebagai pestisida nabati adalah tanaman mint (Mentha arvensis) dan buah lada hitam (Piper nigrum) diuji dalam penelitian ini melalui 3 tahapan bioassay. Pengamatan aktivitas antifidan dilakukan 24, 48, dan 72 jsa. Peubah yang diamati adalah luas daun yang dimakan larva. Hasil dari bioassay 1 ekstrak daun mint fraksi air memberikan indeks antifidan lebih tinggi (48,74%) dibanding fraksi etil asetat (21,61%) pada 72 jsa. Sedangkan ekstrak buah lada hitam fraksi etil asetat memiliki indeks antifidan lebih tinggi (58,24% ) dibanding fraksi air (33,8%). Oleh karena itu fraksi air ekstrak daun mint dimasukan kedalam diaion HP 20 kolom kromatografi dan dielusi menjadi 100% H2O, 20% MeOH/H2O, 50% MeOH/H2O dan 100% MeOH. Sedangkan fraksi etil asetat ekstrak buah lada hitam dimasukan kedalam di silika kolom kromatografi dan dielusi menjadi 100% CHCl3, 3%MeOH/ CHCl3, 20% MeOH/ CHCl3, dan 100% MeOH. Dari keempat fraksi ini hasil bioassay 2 menunjukkan bahwa ekstrak daun mint fraksi 100% H2O memiliki indeks antifidan lebih tinggi (38,9%) dibandingkan dengan fraksi lainnya. Fraksi 100% CHCl3 ekstrak buah lada hitam mempunyai indeks antifidan lebih tinggi (49,5%) dibandingkan fraksi lainnya. Selanjutnya fraksi 100% H2O dan 100% CHCl3 diuji dengan konsentrasi 40.000 ppm, 20.000 ppm, 10.000 ppm, 5.000 ppm, 2.500 ppm, 1.250 ppm dan kontrol. Dari keenam konsentrasi ini, pada ekstrak daun mint dan buah lada hitam bioassay 3, penggunaan konsentrasi 40.000 ppm pada metode daun tanpa pilihan dan daun pilihan memberikan indeks antifidan tertinggi

The effect of addition of emulsifier mixture with various HLB value `on the emulsion stability of coconut milk

Coconut milk is a liquid that is an oil-in-water emulsion. There needs to be an emulsifier mixture formula that functions to keep oil suspended in the water, to maintain the stability of the coconut milk emulsion. In this study, an emulsifier mixture formulation from ethanolysis products of palm kernel oil (PKO) with a Hydrophobic-Lipophilic balance (HLB) value of 3.0 and Tween 80 (HLB 15) was used in several compositions to produce an emulsifier mixture with HLB values of 6, 7, 8. , 9, 10, 11, and 12. The purpose of this study was to determine the effect of adding emulsifier mixtures on the stability of coconut milk emulsion after 18 hours of storage at room temperature. There are four types of coconut milk used, namely coconut milk with the addition of water: 1:0; 1:1; 1:2; and 1:3 (v/v). Mains coconut milk is made using 1000 g of coconut and 500 mL of boiling water. The water content values of coconut milk with the addition of water: 1:0; 1:1; 1:2; and 1:3 (v/v) were 71.55% (± 0.63%); 85.85% (± 0.28%); 90.46% (± 0.30%) and 92.34% (± 0.26%), respectively. The results of the highest viscosity in this study were coconut milk without the addition of water (1:0, v/v) of 8.80 Mm²/s, while coconut milk with the addition of water (1:1; 1:2; 1:3, v/v) was lowering each their viscosities, respectively to be 1.62; 1.40; and 0.86 Mm²/s. The average density of coconut milk with the addition of water: 1:0; 1:1; 1:2; and 1:3 (v/v) were 0.979 (± 0.011); 0.987 (± 0.002); 0.988 (± 0.001); and 0.990 (± 0.002), respectively. The results showed that the stability value of fresh coconut milk emulsion without the addition of water (1:0; v/v) was the highest in the addition of the emulsifier mixture treatments with HLB 12 (61.22 ± 2.18%) and the lowest was at HLB 3 (43.95 ± 2, 60%) with the emulsion stability of coconut milk as control was 44.84 ± 1.34%. Stability values of coconut milk emulsion with the addition of water were 1:1; 1:2; and 1:3 (v/v) decreased drastically, that are 26.72 ± 1.32% (HLB 12 treatment; control 26.07 ± 0.44%), 21.08 ± 0.46% (HLB 10; control 18.06 ± 3.33%), and 20.24 ± 2.38% (HLB 9; control 13.92 ± 0.95%), respectively

Kajian Toksisitas Ekstrak Daun (Mentha Arvensis Linn.) Terhadap Mortalitas Larva Penggerek Batang Jagung (Ostrinia Furnacalis Guen.)

Penggerek batang jagung (Ostrinia furnacalis Guen.) merupakan salah satu hama penting pada tanaman jagung. Serangan hama ini dapat menyebabkan penurunan produksi tanaman jagung. Salah satu alternatif pengendalian hama yang aman terhadap lingkungan adalah dengan memanfaatkan tumbuhan sebagai insektisida nabati. Salah satu tumbuhan yang berpotensi sebagai insektisida nabati adalah mint (Mentha arvensis Linn.). Penelitian tentang penggunaan ekstrak daun mint pada larva penggerek batang jagung dilakukan melalui 3 tahap uji hayati (bioassay). Bioassay I dilakukan untuk mengetahui aktivitas insektisida antara fraksi lapisan air (H2O) dan fraksi lapisan etil asetat (EtOAc) terhadap mortalitas penggerek batang jagung. Dari Bioassay I ini diketahui bahwa fraksi yang lebih aktif adalah fraksi lapisan H2O. Fraksi lapisan H2O menyebabkan mortalitas larva penggerek batang jagung pada pengamatan 240 jsa sebesar 53,33% yang lebih tinggi daripada fraksi EtOAc sebesar 49,33%. Fraksi lapisan H2O ini kemudian diuapkan dan dielusi menjadi 4 fraksi yang tingkat polaritasnya mulai dari polar sampai non polar (fraksi 100% H2O, 20% H2O/MeOH, 50% H2O/MeOH, 100% MeOH) untuk bioassay II. Dari bioassay II diketahui bahwa fraksi 100% H2O mempunyai aktivitas insektisida yang lebih tinggi daripada fraksi campuran air dan metanol. Juga menyebabkan mortalitas penggerek batang jagung sebesar 54,67% pada pengamatan 264 jsa. Oleh karena itu, fraksi 100% H2O dilanjutkan untuk bioassay III dengan konsentrasi 0 ppm, 625 ppm, 1.250 ppm, 2.500 ppm, 5.000 ppm, 10.000 ppm, 20.000 ppm, dan 40.000 ppm. Hasil penelitian tahap akhir ini menunjukkan bahwa toksisitas ekstrak daun mint berpengaruh terhadap penggerek batang jagung. Ekstrak daun mint pada bioassay III dengan perlakuan 40.000 ppm pada 240 jsa dapat menyebabkan mortalitas penggerek batang jagung sebesar 54,67% namun tidak berbeda nyata dengan perlakuan 20.000 ppm

EFFECT OF HEATING TIME ON CHANGES IN PHYSICOCHEMICAL PROPERTIES AND FATTY ACID COMPOSITION OF RED PALM OIL

Crude Palm Oil (CPO) contains approximately 50% saturated fatty acids and approximately 40% unsaturated fatty acids. Unsaturated fatty acid content is known to be effective in lowering blood cholesterol levels. Palm oil also contains bcarotene which is very beneficial for health. Palm oil processing is defined by three stages, namely degumming, bleaching and deodorization. The bleaching process is carried out at 90–105oC using 1-2% bleaching earth and deodorization at 240- 270oC. The high concentration of bleaching earth and deodorization temperature causes carotene to be degraded leading to low carotene content in the final product. The effort to maintain the carotene content is to process CPO into red palm oil (RPO). The content of carotene and fatty acids contained therein will be damaged in the presence of high heat, ascertain this, a study was conducted on the effect of heating time on the chemical properties of red palm oil. The study was conducted using a completely randomized block design with prolonged heating treatment (0, 2, 4, 6, 8 and 10 hours) at 180oC and repeated 3 times and then the fatty acid content, peroxide value, iodine number and functional groups formed in bulk red palm oil purchased online were observed. The results showed that increasing the heating time can decrease the iodine number but increase the acid number and peroxide value. Heating at 180oC for 10 hours produced iodine, acid and peroxide value of 57.72, 9.56 and 12.55, respectively. The results of the analysis using Fourier Transform Infra-Red (FTIR) showed the presence of free fatty acids at wave number 722 cm-1 and peroxide numbers at wave number 2.854 cm-1. The test results using gas chromatography showed that linoleic acid decreased by about 3.23% during heating for up to 10 hours, while saturated fatty acids increased by about 0.32%