Isolation and crystallization of patchouly alcohol from patchouly oil

Patchouly alcohol is the main component in patchouly oil, and its quantity influences to the quality and price of patchouly oil in trade. According to ISO 3757:2002 standard, the patchouly oil have to contain 27-35% of patchouly alcohol and according to SNI 06-2385-2006 standard, they have to contain at least 31%. Cromatography gas is the standard method recomended by ISO 3757/2002 for testing the quality of patchouly oil. This method requires the original compound of pure patchouly alcohol as the reference material. However the authentic compound of pure patchouly alcohol is not yet available in the chemical trade. Therefore, research should be focused on determining a patchouly oil standar as laboratory reference testing in Indonesia. The experiment of isolation patchouly alcohol from patchouly oil was conducted using fractional distillation method. The isolated patchouly alcohol was identified by gas chromatography-mass spectrometry method. The isolation gave 6.23% yield of patchouly alcohol, and the purity of isolated patchouly alcohol was 95.68%

Physico-Chemical Properties of Patchouli Oils (Pogostemon cablin) Separated by Fractional Distillation Method

Patchouli (Pogostemon cablin) is one species of the vegetation that produces essential oil known as patchouli oil. The quantity of patchouli alcohol contained in patchouli oil determines the oil quality. This study investigates fractional distillation of patchouli oils (Pogostemon cablin) to increase the level of patchouli alcohol in patchouli oils. The separation process is carried out by fractional distillation method applying four fractionation temperatures: 120°C, 125°C, 130°C, and 135°C. The compositions of each fraction were identified using Gas Chromatography – Mass Spectrometry (GC-MS). Patchouli oil A and B with initial patchouli alcohol content of 27.03% and 36.87% were successfully fractionated resulting four fractions of patchouli oils. The final levels of patchouli alcohol are increased to become 35.35% and 43.62%, respectively as well as the densities of the four fraction

Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process

Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroorganisme. Parameter-parameter yang ditinjau adalah perubahan kadar C6H12O6, gas C2H5OH, gas CO2, suhu dan kelembapan dalam proses fermentasi melalui sistem pengukuran elektronik berbasis mikrokontroller Arduino Uno. Rangkaian sensor mengandung modul input yaitu sensor FC-28, sensor MQ-3, sensor MG-811, sensor DHT-11 dan modul pemroses mikrokontroler ATMEGA238 dengan sistem Arduino Uno dan pada komponen output menggunakan layar LCD 2X16. Kadar karakterisasi berdasarkan keluaran ADC (Analog to Digital Converter) untuk C6H12O6 adalah 535 untuk tapai ubi kayu. Kadar C6H12O6 akan terus menurun dari hari pertama sampai hari keempat yang mencapai 175 pada tapai ubi kayu. Diperoleh nilai akhir kadar gas C2H5OH yaitu 582. Kadar gas CO2 406 untuk tapai ubi. Selanjutnya nilai suhu 31oC untuk tapai ubi dengan nilai kelembaban 95RH. Waktu panen tapai dapat dipersingkat yaitu dari 7 hari menjadi 4 hari. Penelitian ini diharapkan dapat memberikan informasi pemakaian yang dapat dipergunakan untuk tampilan komposisi tapai secara komersial atau untuk tujuan kesehatan. Abstract. Tapai is food produced from fermentation, one of which is made from cassava. Fermentation by yeast (Saccharomyces serevesiae) causes chemical changes in the substrate due to the activity of enzymes produced by microorganisms. The parameters reviewed are changes in levels of C6H12O6, C2H5OH gas, CO2 gas, temperature and humidity in the fermentation process through an electronic measurement system based on the Arduino Uno microcontroller. The sensor circuit contains an input module, namely FC-28 sensor, MQ-3 sensor, MG-811 sensor, DHT-11 sensor and ATMEGA238 microcontroller processing module with the Arduino Uno system and the output component uses a 2X16 LCD screen. The grade based on the ADC (Analog to Digital Converter) output for the C6H12O6 is 535 for cassava tapai. Levels of C6H12O6 will continue to decline from the first day to the fourth day reaching 175 in cassava tapai. Obtained the final value of C2H5OH gas content is 582. CO2 gas content of 406 for cassava tapai. Furthermore, the temperature value of 31oC for cassava tapai with a humidity value of 95RH. The harvest time for tapai can be shortened from 7 days to 4 days. This research is expected to provide usage information that can be used to display tapai composition commercially or for health purposes. Keywords: fermentation, tapai, cassava, FC-28, MQ-3, MG-811, DHT11, Microcontroller

IN–VITRO PHARMACEUTICAL EVALUATION OF TWO BRANDS OF DISPERSIBLE ACETYL SALICYLIC ACID TABLETS AVAILABLE IN OMAN

Acetyl salicylic acid (ASA), a non-steroidal anti-inflammatory drug (NSAID) is widely used for its analgesic, antipyretic, antiinflammatory and anti-thrombotic action. The aim of the present study was to investigate the pharmaceutical equivalence of two brands of dispersible ASA tablets marketed in Oman. Two different brands of dispersible ASA tablets (300mg) were purchased from the retail pharmacy outlets and their pharmaceutical quality were assessed by using in-vitro tests as per the British Pharmacopoeia (BP) and unofficial standards as recommended by the manufacturers. The assessment of tablets included the evaluation  of uniformity of weight and diameter, friability, crushing strength, disintegration and chemical assay by volumetric titration and colorimetric methods to determine the content of active pharmaceutical ingredient (API). Both brands of the ASA tablets passed the BP standards for uniformity of weight and diameter, disintegration, friability and crushing strength. However one of the two brands did not comply with the standard assay of content of active ingredient. Thus based on these results it can be concluded that these two brands of ASA are not pharmaceutically equivalent.Key words: ASA tablets, pharmaceutical equivalence, disintegration, volumetric method

Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Bumbu Bubuk Instan “Meurasa” Masakan Khas Aceh

Usaha Mikro Kecil dan Menengah (UMKM) saat ini dituntut oleh pemerintah dan pelanggan untuk menunjukkan bahwa mereka mampu menerapkan sistem yang efektif untuk memenuhi persyaratan GHP (Good Handling Practices) dan HACCP (Hazard Analisis Critical Control Point) yang merupakan dasar untuk keamanan pangan. Industri makanan bertanggung jawab untuk menerapkan HACCP. Kegiatan pengabdian ini bertujuan untuk menerapkan HACCP pada proses produksi bumbu bubuk instan “Meurasa” masakan khas Aceh. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik usaha dan pekerjanya, serta melakukan identifikasi dan analisis bahaya meliputi potensi bahaya fisik, kimia dan biologi pada bahan baku, kemasan dan proses produksi. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi fisik, kimia dan biologi terhadap aspek produksi pada pembuatan bumbu bubuk instan yaitu ada 5 tahap proses produksi yang dianggap sebagai Critical Control Point (CCP) di antaranya proses penerimaan bahan baku, pencucian, pemasakan, pengeringan (pengovenan), dan pengemasan

Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Bumbu Bubuk Instan “Meurasa” Masakan Khas Aceh

Usaha Mikro Kecil dan Menengah (UMKM) saat ini dituntut oleh pemerintah dan pelanggan untuk menunjukkan bahwa mereka mampu menerapkan sistem yang efektif untuk memenuhi persyaratan GHP (Good Handling Practices) dan HACCP (Hazard Analisis Critical Control Point) yang merupakan dasar untuk keamanan pangan. Industri makanan bertanggung jawab untuk menerapkan HACCP. Kegiatan pengabdian ini bertujuan untuk menerapkan HACCP pada proses produksi bumbu bubuk instan “Meurasa” masakan khas Aceh. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik usaha dan pekerjanya, serta melakukan identifikasi dan analisis bahaya meliputi potensi bahaya fisik, kimia dan biologi pada bahan baku, kemasan dan proses produksi. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi fisik, kimia dan biologi terhadap aspek produksi pada pembuatan bumbu bubuk instan yaitu ada 5 tahap proses produksi yang dianggap sebagai Critical Control Point (CCP) di antaranya proses penerimaan bahan baku, pencucian, pemasakan, pengeringan (pengovenan), dan pengemasan

Increment of Patchouli Alcohol in Patchouli Oil by Vacuum Distillation Fraction Method

The quality of Indonesian patchouli oil is commonly lower than that required by standard (substandard). The quality of patchouli oil is determined by the level of an organic compound known as patchouli alcohol (PA). This research is aimed to study the influence of the initial level of patchouli alcohol in patchouli oil to the final oil quality after being separated by vacuum distillation fraction method. The patchouli oils used had three different initial level of patchouli alcohol (31.11%, 32.83% and 33.61%). The results show that the increments of the initial level of patchouli alcohol tend to lower the final concentrations of this compound in the patchouli oil. The oil with 31.11% of initial patchouli alcohol contained 49.07% PA after distillation, the initial PA of 32.83% became 42.87% and the oil with the highest initial PA (33.61%) consisted only 32.85% PA in its final quality

Aplikasi Minyak Atsiri Pala (Myristica fragrans Houtt) dan Komponennya (α-pinene dan sabinene) sebagai Bioaditif pada Daging Sapi

ABSTRACT. Minyak pala (Myristica fragrans Houtt) telah diketahui memiliki kemampuan antimikroba. Komponen dominan di dalam minyak pala adalah α-pinene dan sabinene. Daging sapi merupakan salah satu bahan pangan yang mudah rusak dan mudah terkontaminasi bakteri patogen. Oleh karena itu, bioaditif seperti minyak pala diperlukan agar daging sapi tidak mudah rusak dan terhindar dari cemaran bakteri patogen. Penelitian ini bertujuan mengetahui kemampuan antimikroba minyak pala (Myristica fragrans Houtt) dan komponen dominan (memiliki persentase tinggi) di dalam minyak pala (α-pinene dan sabinene) terhadap kualitas daging sapi. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 (dua) faktor yaitu jenis bioaditif (minyak pala, α-pinene, sabinene, dan campuran α-pinene + sabinene) dan lama penyimpanan (1 hari dan 7 hari). Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa sabinene memiliki nilai TPC lebih tinggi yaitu 4,19 Log CFU/g pada lama penyimpanan 7 hari, dibandingkan dengan daging sapi yang direndam dengan α-pinene memiliki nilai TPC 3,19 Log CFU/g dan 3,55 Log CFU/g untuk minyak pala. Daging sapi yang direndam dengan menggunakan α-pinene dan minyak pala serta disimpan selama 7 hari, dapat menekan pertumbuhan Salmonella sp menjadi negatif, namun belum bisa menekan pertumbuhan bakteri patogen Coliform, Escherichia coli dan Staphylococcus aureus di bawah jumlah yang telah ditetapkan SNI 3932:2008. Secara organoleptik, daging sapi yang direndam menggunakan α-pinene memiliki aroma khas daging dan masih dapat mempertahankan warna kemerahan daging sapi. Bioaditif α-pinene dan minyak pala berpotensi untuk dikembangkan menjadi bioaditif alami pada daging sapi.  (Application of nutmeg essential oil (Myristica fragrans Houtt) and its major components (α-pinene and sabinene) as Bio-additives in Beef) ABSTRAK. Nutmeg essential oil (Myristica fragrans Houtt) has been known to have antimicrobial properties. The major components in nutmeg oil are α-pinene and sabinene. The addition of nutmeg oil in beef could protect beef from bacterial contamination. This study aims to determine the antimicrobial properties of nutmeg oil (Myristica fragrans Houtt) and its major components (α-pinene and sabinene) on beef quality. This study used a factorial Randomized Block Design consisting of two factors namely the types of bio-additives (nutmeg oil, α -pinene, sabinene, and a mixture of α-pinene and sabinene) and storage time (1 day and 7 days). The data was analyzed using Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT). The results showed that sabinene had a higher TPC value of 4.19 Log CFU/g at 7 days of storage than α-pinene having TPC value of 3.19 Log CFU/g and 3.55 Log CFU/g for nutmeg oil. In addition, beef soaked using α-pinene and nutmeg oil and stored for 7 days, can suppress the growth of Salmonella sp to negative, but has not been able to suppress the growth of pathogenic bacteria Coliform, Escherichia coli and Staphylococcus aureus below the amount set by SNI. 3932:2008. Based on the results of organoleptic test, beef marinated using α-pinene has a more distinctive aroma of meat and could maintain the reddish color of the beef. Overall, α-pinene and nutmeg oil are potential to be developed as natural bio-additives in beef

Pengaruh Jenis Bunga Dan Waktu Pemetikan Terhadap Sifat Fisikokimia dan Aktivitas Antibakteri Minyak Atsiri Bunga Kenanga (Cananga odorata)

Essential oil is oil produced from plant extracts which is volatile at room temperature and has a unique fragrant smell as such its plant source. Cananga flower produces essential oil. This oil has antibacterial properties since it contains karyophyllene.  This kind of oil was extracted by using steam and water method. Antibacterial test was conducted against Staphylococcus aureus and Escherichia coli by using disc diffusion method with 200 uL concentration. The research design used a randomized block design (RBD) with factorial pattern containing two factors. The first factor was type of flower (Cananga) (J) with three levels, namely J1 = big flower, J2 = small flower, J3 = combination of big and small flowers. The second factor was picking time (W) with two levels; W1 = in the morning, and W2 = in the evening. Combination treatment in this study was 2 × 3 = 6 (six) treatments with three (3) repetitions, thus obtained 18 experimental units. The results showed that the type of flower and picking time had no correlation to the yield, density, refractive index, but they revealed interaction or significant effect on the antibacterial test