EFFECT OF GAMMA IRRADIATION ON PHYTOCHEMICAL CONTENT AND ANTICANCER ACTIVITIES OF ROSELLE (Hibiscus sabdariffa Linn)

Gamma irradiation is widely used in herbal medicine industries as an efficient preservative method in reducing microorganism contaminants. The aim of this study was to evaluate the effect of gamma irradiation at the doses of 5; 7.5; and 10 kGy on H. sabdariffa ethanolic extract (HS-EE). The Co-60 was used for irradiation the samples. The phytochemical content of HS-EE was carried out by total microorganism analysis using dilution method, TPC by Follin-Cicalteu method, TFC by aluminium chloride colorimetric method, antioxidant activity using DPPH method, TLC profiling on silica gel F254, in vitro anticancer activity using A-549, HUT-78, and MCF-7 cancer cell lines. The irradiation at 10 kGy caused the total bacteria decreased, while dose of 5 kGy could eliminate the total mold. Irradiation at 5 kGy caused TPC, TFC, and antioxidant activity decreased by 5-11%. TLC chromatograms analysis confirmed that one of the compounds contained in HS-EE was quercetin. The HS-EE has the strongest anticancer property against HUT-78 (IC50 10.51 µg/mL) followed by against MCF-7 (IC50 13.39 µg/mL), and A-549 (IC50 14.19 µg/mL). It can be concluded that irradiation at a dose of 10 kGy could remove total bacteria and molds, decreasing the phytochemical content and anticancer activities of HS-EE. It is recommended to increase the active ingredient level in the formulation

Kualitas Fisik Bakso Daging yang Diiradiasi dengan Sinar Gamma pada Penyimpanan Suhu Ruang

This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Water content (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months hassignificant difference (p<0.05) but still meet the SNI standard (<70%). Optimum water activity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGyfor 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH of control was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month wererelatively higher than the control pH. At 2-month storage, the pH of the samples was lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as an alternative for preservation at room temperature.Tujuan penelitian adalah untuk mengetahui kualitas fisik bakso yang telah diiradiasi sinar gamma dosis tinggi. Penelitian menggunakan perlakuan dosis iradiasi sebesar 20, 25, dan 35kGy dengan penyimpanan akhir pada suhu ruang sedangkan untuk kontrol yang tidak diiradiasi (0 kGy), penyimpanan dilakukan dalam freezer. Hasil penelitian menunjukkan bahwa pada penyimpanan 0 bulan, kadar air bakso iradiasi dosis 20; 25; 35 kGy masing-masing 67,03 %; 67,50 %; 66,67 % berbeda nyata (p<0,05) dengan non-iradiasi 68,73 %. Kadar air (%) pada penyimpanan 2 bulan, masing-masing 65,03 %; 66,00 %; 67,50 % dan non iradiasi 63,23 %. Penyimpanan 2 bulan berbeda nyata (p<0,05) namun masih memenuhi standar SNI (<70%). Aktivitas air optimum bakso diperoleh pada dosis iradiasi 35 kGy. Hasil pH menunjukkan bahwa dosis iradiasi 20; 25; 35 kGy penyimpanan 0 bulan masing-masing6,35; 6,34; 6,3 dan penyimpanan 2 bulan masing-masing 6,59; 6,47; 6,46 berbeda nyata terhadap pH bakso kontrol. pH bakso iradiasi penyimpanan 0 bulan relatif lebih tinggi dari pH kontrol. Sedangkan pada penyimpanan 2 bulan, pH bakso iradiasi lebih rendah dari kontrol tetapi masih memenuhi syarat. Iradiasi bakso hingga 35 kGy dapat digunakan sebagai alternatif proses pengawetan bakso pada suhu ruang

Quality of Elephant Grass (Pennisetum purpureum Schumach.) Gamma Irradiation Result in the Second Generation (MV2)

AbstrakRumput gajah (Pennisetum purpureum Schumach.) memiliki kadar protein kasar 6,26%. Ternak ruminansia membutuhkan protein kasar 10–15%. Cara alternatif untuk meningkatkan kadar protein kasar dan karakter agronomi dapat dilakukan dengan metode mutasi induksi menggunakan sinar gama. Penelitian ini bertujuan untuk mengetahui kadar protein kasar tertinggi dan melakukan karakterisasi aksesi hasil iradiasi gama untuk proses seleksi. Rancangan percobaan yang digunakan, yaitu rancangan acak kelompok faktorial. Faktor pertama adalah iradiasi dosis dengan taraf 0, 10, 20, 30, 40, dan 50 Gy. Faktor kedua adalah buku batang, yaitu buku batang atas, tengah, dan bawah. Hasil penelitian menunjukkan bahwa protein kasar tertinggi terjadi pada perlakuan buku tengah dengan dosis 50 Gy dengan nilai 17,21% dan peningkatan persentase sebesar 12,19%. Hasil berpengaruh nyata pada generasi kedua terjadi pada karakter agronomi jumlah tunas. Kadar protein kasar tertinggi terjadi pada buku tengah dosis 50 Gy. Perlakuan buku atas dosis 10 Gy memperoleh karakter jumlah tunas yang banyak pada generasi kedua. Peningkatan kadar protein kasar dan karakter agronomi rumput gajah yang diperoleh belum stabil, karena termasuk dalam generasi awal. Hasil penelitian ini dapat digunakan sebagai penelitian lanjutan untuk memperoleh tanaman rumput gajah dengan kadar protein kasar dan karakter agronomi rumput gajah yang stabil.Abstract Elephant grass (Pennisetum purpureum Schumach.) had crude protein 6.26%. Ruminant animals need 10–15% crude protein. An alternative way to increase the crude protein with induction by used gamma-ray irradiation. The purpose of this research were to determine the highest crude protein content and characterize accessions resulting from gamma irradiation for the selection process. The experimental design used a random block design. The first factor, gamma irradiation with level dose 0, 10, 20, 30, 40, and 50 Gy. The second factor, upper node, middle node, and lower node. The result were the highest crude protein occurred in the middle node with a dosage of 50 Gy with a value of 17.21% and a percentage increase 12.19%. The significant result occurred in agronomic characters of total of shoots in the second generation. The highest increase of crude protein occurred on the middle node dose of 50 Gy. Interaction of the upper node dose of 10 Gy was able to obtain the most shoots in the second generation. The increase in crude protein content and agronomic character of elephant grass was not stable because it was included in the early generation. The results of this research can be used as further research to obtain elephant grass with stable high crude protein content and stable elephant grass agronomic characters

KARAKTERISTIK FISIKA-KIMIA IKAN BANDENG PRESTO DAN ASAP IRADIASI

Telah dilakukan penelitian mengenai sifat fisika-kimia ikan bandeng presto dan asap setelah penyimpanan 8 bulan pasca iradiasi. Sampel ikan bandeng presto dan asap dipilih dan diiradiasi pada dosis 7,5 kGy. Penelitian ini bertujuan untuk menganalisis karakteristik fisika-kimia meliputi aktivitas air, kadar air, Total Volatile Base Nitrogen (TVBN), kadar asam amino dan deteksi radikal bebas. Hasil yang diperoleh menunjukkan bahwa iradiasi tidak berpengaruh secara signifikan terhadap beberapa karakteristika fisika-kimia yang diuji yaitu aktivitas air dan kadar air yang hanya berbeda angka desimal tetapi berpengaruh nyata terhadap nilai TVBN pada bandeng presto yaitu masing-masing 2,26 % (0 kGy) 2,01% ( 7,5 kGy) dan untuk bandeng asap: 3,02 %(0 kGy); 1,76 % (7,5 kGy). Iradiasi mempengaruhi kadar asam amino pada kedua jenis ikan bandeng antara sampel yang tidak diiradiasi dengan sampel yang diiradiasi sedangkan radikal bebas jumlahnya akan turun dengan meningkatnya lama waktu penyimpanan.Kata kunci : Iradiasi, bandeng presto, bandeng asap, sifat fisika-kimi

KARAKTERISTIK FISIKA-KIMIA IKAN BANDENG PRESTO DAN ASAP IRADIASI

Telah dilakukan penelitian mengenai sifat fisika-kimia ikan bandeng presto dan asap setelah penyimpanan 8 bulan pasca iradiasi. Sampel ikan bandeng presto dan asap dipilih dan diiradiasi pada dosis 7,5 kGy. Penelitian ini bertujuan untuk menganalisis karakteristik fisika-kimia meliputi aktivitas air, kadar air, Total Volatile Base Nitrogen (TVBN), kadar asam amino dan deteksi radikal bebas. Hasil yang diperoleh menunjukkan bahwa iradiasi tidak berpengaruh secara signifikan terhadap beberapa karakteristika fisika-kimia yang diuji yaitu aktivitas air dan kadar air yang hanya berbeda angka desimal tetapi berpengaruh nyata terhadap nilai TVBN pada bandeng presto yaitu masing-masing 2,26 % (0 kGy) 2,01% ( 7,5 kGy) dan untuk bandeng asap: 3,02 %(0 kGy); 1,76 % (7,5 kGy). Iradiasi mempengaruhi kadar asam amino pada kedua jenis ikan bandeng antara sampel yang tidak diiradiasi dengan sampel yang diiradiasi sedangkan radikal bebas jumlahnya akan turun dengan meningkatnya lama waktu penyimpanan.Kata kunci : Iradiasi, bandeng presto, bandeng asap, sifat fisika-kimi

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited. The various recipes of ready-to-eat food rations based on soy bean, fish, red meat, and poultry, were first developed in collaboration with medium-sized food enterprises prior to quality assessments. The products were individually packed and sealed either in a laminate pouch of Nylon-PE or polyester-aluminum foil-LLDPE and exposed to ionizing radiation at 8 kGy or 45 kGy, respectively, under cryogenic conditions throughout the process, to protect the essential dietary nutrients against free radical attack, and to reduce the undesirable chemical migration from packing material to the food and oxidative changes within the food matrix containing fats. The irradiated foods were stored at room temperature without impairing the overall quality. The high quality of irradiated ethnic foods, i.e., bacem tofu, pepes gold fish, rendang beef, semur beef, and semur chicken, have been administered through an intervention study on adult groups as landslide victims in Cikadu, Pemalang for 30 days continuously at breakfast time: 7.00–9.00 A.M. The results showed that body mass index (BMI) (kg/m2), skin fold caliper (SFC) (mm), hemoglobin (g/dL), and total lymphocyte counts (%) of the targeted respondents did not tend to increase (at p ≥ 0.05) after consuming the irradiated foods, while the albumin content (g/dL) showed a significant increase in blood serum (at p ≤ 0.05). Sensory attributes, such as general appearance, texture, color, taste, and odor of such foods showed good evaluation by the respondents in order to collect more information regarding local culture and eating habits, as well as the general opinion about the irradiated foods. The irradiated ethnic ready-to-eat foods were generally well accepted by the respondents, though the cost-benefit of mass production were still of great concern