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Journal : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Evaluation of antibacterial activities from major bioactive constituents of the whole plant of Hedyotis corymbosa Desy Ambar Sari; - Harijono; Chi-I Chang
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 2 (2019)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2019.002.02.1

Abstract

Hedyotis corymbosa is locally known as rumput mutiara from the Rubiaceae family, widely distributed in tropical regions of Asia. Researchers provided scientific evidences the beneficial impact of this plant for pharmacologic alactivity. This study aimed to isolate and evaluate the bioactive constituents based on their biological activities. In this study, the whole plant of H. corymbosa was extracted using methanol. Extract of H. corymbosa was sequentially partitioned using ethyl acetate and n-butanol. The ethyl acetate layer was further fractionated and isolated using chromatographic techniques to obtain the pure compounds. The bioactive compounds structure was determined using spectroscopic analysis especially the Nuclear Magnetic Resonance (NMR). The investigation of H. corymbosa resulted in the isolation of eight compounds, were identified as ursolic acid, 3β-hydroxyolean-11-en-28,13β-olide, β-sitosterol, stigmastane-3,6-dione, ferulic acid, scopoletin, 2-hydroxy-1-methoxyanthraquinone, 3-hydroxy-1,2-dimethoxyanthra-quinone. The antimicrobial effect of the crude extract, partitions and fractions were evaluated using agar well diffusion for antimicrobial susceptibility test and for the pure compounds were evaluated using minimum inhibitory concentration. The ethyl acetate layer and crude extract displayed the higher antimicrobial activities than n-butanol and water layer. The Minimum Inhibitory Concentration (MIC) for the pure compound was shown that most of the compounds have the ability to inhibit human pathogenic bacteria with average 100 µg/mL. The antimicrobial activities showed by the crude extracts, fractions, and pure compounds of H. corymbosa can be used as a commercial product for antimicrobial agent against S. aureus, S. enterica, E. coli and B. substilis.
Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Kiki Fibrianto; Harijono Harijono; Syaiful Adnan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Unpeeled coffee is a traditional post-harvest coffee production method with minimum waste. However, its sensory quality is relatively inferior compared to the peeled coffee beans. The sensory characteristics of unpeeled coffee can be optimized after the natural drying process by determining the roasting temperature and brewing technique to improve sensory preferences on several attributes tested, such as sweetness, bitterness, sourness, and grassy flavor as roasting and brewing are two major processes for developing coffee flavors. The beans were pre-treated by natural sun-drying as well as oven drying. A Central Composite Design on Response Surface Methodology was used to optimize the roasting temperature within the range of 179oC and 221oC and the roasting time within the range of 10 to 20 minutes for the optimum bean’s moisture content (%). The best-unpeeled coffee beans were obtained after three weeks of natural drying (approximately 28oC on average) and roasted at 221oC for 16 minutes. At this stage, the preferences for French-press brewed coffee were the highest, especially for the sweetness attribute. This might be supported by the fact that 2-methyl-5-hexen nitrile and 3-methyl-4-penten-1-ol were identified on GC-MS as the dominant detected volatile compounds.
Textural optimization of Ledre: Indonesian crepes-like snack Kiki Fibrianto; Sri Hastuti; Harijono Harijono; Erni Sofia Murtini; Aly Akbar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Ledre is a traditional crepes-like snack uniquely made by Indonesian Chinese descendant in Bojonegoro, East Java, Indonesia. However, there is a lot of varieties in terms of formulations, ingredients and techniques. Therefore, this study aimed to optimize the composition of raw materials (comparison of rice flour and tapioca, thickness of coconut milk with the ratio of coconut and water (w/v) and the amount of banana addition) using the response surface method (RSM) to optimize the textural quality of Ledre. It was found that the optimum textural quality of Ledre obtained with a ratio of rice flour: tapioca of 17.5: 1, a ratio of water and coconut milk of 4: 1 and the addition of 4 g bananas. This Ledre was characterized by 428.18 gf of fracturability value, 600.22 gf of hardness, 3.31% of water content, 5.03% of protein content, 1.73% of ash content, 5.27% of fat content, and 43.48 of brightness (L*).