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Journal : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

Identifikasi Komponen Antibakteri Pada Ekstrak Buah Takokak Menggunakan Kromatografi Lapis Tipis Anwar, Hilda Utami; Andarwulan, Nuri; Yuliana, Nancy Dewi
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 4, No 2 (2017)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

. Turkey berry (Solanum torvum Swartz) is one of medicinal plants and indigenous vegetables which grows abundantly in Indonesia. It has been known to have antibacterial activity against some pathogen bacteria, including Bacillus cereus. The aim of this study was to determine turkey berry’s metabolites that have antibacterial activity by TLC method. The dried turkey berry was extracted by eight different combinations of methanol and water. These extracts were then divided into two parts: for antibacterial activity analysis and for TLC analysis. Extract with good antibacterial activity and showed more spots in TLC was further identified by two-dimentional TLC. The Rf score of this extract was also compared with reference compounds. F1 extract which was extracted by methanol:water (1:0) showed the highest diameter of inhibition. It also had more TLC spots than other extracts. F1 extract was then chosen to be identified by two dimentional TLC. It showed 14 sub-spots which have maximum absorption at 200-400 nm. Some sub-spots of F1 extract also showed similar Rf score with reference compounds. Based on its TLC profile, F1 extract contain saponin, gallic acid, quercetin, myricetin, kaempferol, and apigenin. However, since TLC has limited resolution, it is possible that F1 contains other flavonoids and phenolic acids that may also responsible for its antibacterial activity.
Formulasi Daging Kelapa Modifikasi dengan Uji Organoleptik serta Analisis Sifat Fisikokimianya Yuliana, Nancy Dewi; Budijanto, Slamet; Suryadilaga, Arya
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 4, No 2 (2017)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30, 16.13, 12.10, and 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00:0.23), F2 (0.23:0.00), F3 (0.03:0.20), F4 (0.20:0.03), F5 (0.10:0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was the most preferable formula. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p≤0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p≤0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p≤0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time (50.78 to 59.24 g). The result of proximate analysis showed that, F5 has 92.06±0.06% water content, 0.25±0.00% ash content, 2.54±0.52% fat content, 0.37±0.0% protein content, 0.17±0.02% crude fiber content, and 4.62±0.56% carbohydrate content.