SEDARNAWATI YASNI
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Published : 23 Documents
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Toxicity Study of Antidiabetics Functional Drink of Piper crocatum and Cinnamomum burmannii

HAYATI Journal of Biosciences Vol 19, No 1 (2012): March 2012
Publisher : Bogor Agricultural University, Indonesia

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Abstract

Piper crocatum and Cinnamomum burmannii formulations is known to be a new diabetes functional drink. Thus, its toxicological profile needs to be studied. At present, the formulation was evaluated for the repeated dose toxicity study. The Sprague dawley albino rats were treated with P. crocatum and C. burmannii formulations (0, 630, 1260, and 1890 mg/kg) and administered orally for a period of 28 days in albino rats. The effects on body weight, food and water consumption, organ weight, hematology, clinical biochemistry as well as histology were studied. There were no significant differences in the body weight, organ weights and feeding habits between control and treated animals. Hematological analysis showed no marked differences in any of the parameters examined in either the control or treated groups. There were no significant changes that occurred in the blood chemistry analysis including glucose, cholesterol, triglycerides, creatinine, SGPT, and SGOT in experimental animals. Pathologically, neither gross abnormalities nor histopathological changes were observed. The formulation of P. crocatum and C. burmannii was found safe in repeated dose toxicity studies.

Isolation and Tentative Identification of Volatile Compound of Atung(Parinarium glaberrimum Hassk) Seed

Jurnal Teknologi Dan Industri Pangan Vol 14, No 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The extraction of volatile components from “atung” seed was carried out by Likens Nickerson extraction apparatus with diethyl eter for 90 minutes, then continued with separation, while volatile isolates identification was done by GC-MS (Shimadzu Qp 5000). The data obtained indicated that volatile components of “atung” seed tentatively are as follow: aldehydes is the largest (34%), alkanes (17%), alkenes (11%), alcohols (7%), and ketones (6%). However, most aldehyde groups were predicted as derivative compounds resulted from the decomposition of fats and/or fatty acids due to a high temperature extraction process. Key words : Volatile components, “atung” seeds, Likens Nickerson, GC-MS, aldehydes.

Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus

Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.

Spectroscopic Characteristics of Antibacterial Component of Atung (Parinarium glaberrimum Hassk) Seeds

Jurnal Teknologi Dan Industri Pangan Vol 15, No 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), followed by isolate-6 (69%), isolate-7 (66%), and isolate-12 (66%) respectively; while the other isolates only had 50% of purity. The UV-Visible spectrophotometer analysis on the isolate-9, showed that the λmax (in methanol) were at 213 and 269 nm. From IR spectrum of the isolate, no more information can be obtained except the presence of C-H stretching. Furthermore, the MS spectrum showed that the fragment ion series of 44 (100%), 57, 69, 83, 97, 115, maybe predicted as aliphatic amine compounds. Key word : Relative purity, methanol, C-H Stretching, fragment ion series, aliphatic amine compounds.

Antimicrobial Activity of Black Cumin Extracts (Nigella sativa) Against Food Pathogenic and Spoilage Bacteria

Microbiology Indonesia Vol 3, No 3 (2009): December 2009
Publisher : Indonesian Society for microbiology

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Abstract

This study aimed to analyze the antimicrobial activity of black cumin (Nigella sativa) extracts in inhibiting the growth of pathogenic and spoilage bacteria. Black cumin was extracted by using steam distillation, single solvent extraction, and continuous solvent extraction. Ethanol extract was the best extract in inhibiting the growth of bacteria while both aqueous and hexane extracts were less effective as antimicrobial agents. Ethanol extract, essential oil, and ethyl acetate extract have a broad antimicrobial spectrum. The chemical composition of the essential oil was analyzed using a GC-MS technique. The major component of black cumin essential oil was para-cymene, followed by trans-anethole, alloaromadendrene, á-thujene, and thujyl alcohol along with many other components in minor amounts. The Minimum Inhibitory Concentration (MIC) value ofethanol extract in inhibiting the growth of Salmonella typhimurium was 0.084% (w/w), of essential oil in inhibiting the growth of Bacillus cereus was 1.72% (w/w), of ethyl acetate extract in inhibiting the growth of Staphylococcus aureus was 1.88% (w/w) and of methanol extract in inhibiting the growth of Pseudomonas aeruginosa was 1.88% (w/w).

Antiphatogenic and Anti Food Spoilage Activities of Ethylacetate and Methanol Extract of Panax ginseng var. Notoginseng

Microbiology Indonesia Vol 1, No 2 (2007): August 2007
Publisher : Indonesian Society for microbiology

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Abstract

Javanese ginseng is a traditional herb known to possess broad health benefits that have been clinically proven. The aim of this research was to analyze the antimicrobial activity of Javanese ginseng against pathogenic bacteria (Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus), food spoilage bacteria (Bacillus stearothermophilus and Pseudomonas fluorescens) and food spoilage fungi (Aspergillus flavus, Fusarium graminearum, and Penicillium citrinum). The result may increase the utilization of ginseng not only for health purposes but also as a natural food preservative. It may also open new possibilities for the development of natural functional foods. Ethylacetate and methanol extracts, obtained by maceration, were fractionated employing vacuum liquid chromatography (VLC). Fractionation using methanol and ethylacetate as solvents produced six fractions from each solvent. Fractions 1 and 4 of methanol extract performed the highest growth inhibitory effects on Bacillus cereus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria), whereas fractions 4 and fraction 5 of methanol extract effectively inhibited the growth of Penicillium citrinum.

Development of Corn Milk Yoghurt Using Mixed Culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei

HAYATI Journal of Biosciences Vol 21, No 1 (2014): March 2014
Publisher : Bogor Agricultural University, Indonesia

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Abstract

The main objective of this research was to diversify the utilization of corn as commercial commodity by a corn-based new product development in the form of yoghurt. The first step was carried out to make corn yoghurt with the addition of fresh milk into heated corn extract using mixture starter of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei and the best formulation was determined through hedonic evaluation along with weighing method. The selected formulation from this step was corn extract with the addition of 50% fresh milk. The corn extract was produced from corn kernels that were blended and mixed with water in ratio of 3:1, the mixture was further heated and concentrated until the total volume remained 2/3. Afterwards, this selected formulation was added with sugar and full cream milk powder. The hedonic evaluation results showed that the mixture with 10% sugar and 5% full cream milk powder addition possessed the highest score. Lastly, the selected formulation was observed for physical, microbiological, and chemical assay during 4 weeks period. The ultimate observation concluded that the product could be classified as probiotics with total lactic acid bacteria reached 1.5 x 109 CFU/ml with medium fat content (1.8%).

Pencirian Mutu Kimiawi dan Mikrobiologis Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans)

Jurnal Ilmu Pertanian Indonesia Vol 18, No 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The aim of this study was to find chemical and microbiological characteristics of instant bandrek and nutmeg syrup from Sinarsari and Dramaga villages, Dramaga District, Bogor Regency. The analysis resulted that both products still fulfilled the quality standard of microbiological set by the Indonesian National Standard. The antioxidant capacity of instant bandrek and nutmeg syrup consecutively was equivalent with 256.12 mg AEAC per serving size and 775.62 mg AEAC per serving size, respectively. The toal phenolic of the instant bandrek drink and nutmeg syrup consecutively was equivalent with 89.81 mg GAE/L and 140.68 mg GAE/L, respectively. It can be concluded that the food processing did not remove the bioactive compounds that could function as antioxidant. Keywords: antioxidant capacity, instant bandrek, nutmeg syrup, total phenolic level

Pendugaan Umur Simpan Dengan Metode Accelerated Shelf-Life Testing pada Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans)

Jurnal Ilmu Pertanian Indonesia Vol 18, No 3 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Traditional beverages can be made from the spices and can be processed further as instant powder drinks such as bandrek drink. The expiration date statement on the food packaging is a mandatory according to the Food Act No.7/1996 and the Government Regulation No. 69/1999 about Food Labelling and Advertising. The aim of this research was to estimate or to predict the shelf-life of instant bandrek drink produced at Sinarsari village and nutmeg syrup at Dramaga village, Dramaga district, Bogor regency. Shelf-life estimation of the two products was done by accelerated shelf-life testing method. Instant bandrek was predicted to have shelf-life for 341 days (11 months) when stored at 80% RH, 30 °C, while the nutmeg syrup would be expired in 34-47 days when stored at 30 °C. Keywords: ASLT, bandrek, nutmeg, shelf-life, traditional beverages

NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of Encapsulation Product]

Jurnal Teknologi dan Industri Pangan Vol 25, No 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Low energy nano technology research with black cumin materials is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study are determining the extraction method of black cumin seed, formulating black cumin extract nanoemulsion by spontaneous emulsification technique, and encapsulating black cumin extract nanoemulsion. Three stages of experiments were done in this study, i.e. extraction, nanoemulsification and encapsulation. First, extraction was done using maceration and reflux method and the best result was sent to the nanoemulsification process. Second, a spontaneous nanoemulsification was performed involving organic phase (black cumin extracts were dissolved in ethanol 70%), and water phase (Tween 80 solution with three different percentages 1, 2 and 3% w/w) to produced the best nanoemulsion. Third, the best nanoemulsion based on size, homogeneity, and stability of the particles, was encapsulated using two different encapsulating material compositions, i.e. maltodextrin (100%) and combination of maltodextrin and soy protein isolate at a ratio 80 and 20 (w/w). The results showed that three-hour reflux method produced better black cumin extract properties than that of maceration method. A percentage of 3% surfactant gave a stable nanoemulsion with average droplet size of 10.93 nm. Reconstitution of nanoemulsion encapsulation product that has more spherical globules, indicated efficient encapsulation process. The use of combination of maltodextrin and soy protein isolate provided a better preservation of phenolic content and antioxidant capacity as compared to the use of maltodextrin alone.