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Muhammad Naufal Purbo Kumoro

Pembuatan Jamu Adem Panas dan Pendugaan Umur Simpan dengan Variasi Pengawet Beserta Stabilisator Makanan = Preliminary Product Design of Extract Jamu Adem Panas and Estimation of Shelf Life with a Variety of Preservatives and Food

"Jamu Adem Panas merupakan sediaan jamu cair yang memiliki beragam beragam efek farmakologis seperti antiinflamasi, antivirus, antibakteri, antioksidan, analgesik, dan anti-piretik yang telah terbukti secara empiris dapat mengatasi gejala Infeksi Saluran Pernapasan Akut (ISPA). Penelitian ini terbagi menjadi 3 tahap penelitian pengkajian lebih lanjut pada jamu adem panas. Tahap pertama merupakan proses ekstraksi dengan metode maserasi kinetik dengan tujuan untuk memperoleh kondisi suhu operasi ekstraksi jamu adem panas terbaik. Tahap kedua adalah pengujian parameter fitokimia pada Jamu Adem Panas dengan menggunak metode kromatografi cair – spektrometri massa (LC-MS) dan kandungan fenolik total. Tahap ketiga melakukan pendugaan umur simpan menggunakan persamaan Arrhenius dengan parameter organoleptik, kandungan fenol dan Angka Lempeng Total (ALT) dengan variasi pengawet dan stabilisator. Dari penelitian ini didapatkan kondisi suhu operasi ekstraksi terbaik pada suhu 60 oC. Selanjutnya, pendugaan umur simpan dilakukan berdasarkan parameter kritis degradasi senyawa fenolik didapat umur simpan jamu terlama adalah 39 hari, pada jamu dengan penambahan Natrium Benzoat dan CMC pada suhu penyimpanan 7 oC. Secara keseluruhan jamu memiliki deggradasi penurunan suhu paling lambat pada suhu 7oC dan dengan penambahan Natrium bezoat dan CMC.

Jamu Adem Panas is a liquid herbal preparation that has various pharmacological effects such as anti-inflammatory, antiviral, antibacterial, antioxidant, analgesic and antipyretic which has been empirically proven to be able to treat symptoms of Acute Respiratory Infection (ARI). This research is divided into 3 research stages for further study on cool herbal medicine. The first stage is an extraction process using the kinetic maceration method with the aim of obtaining the best operating temperature conditions for the extraction of Jamu Adem Panas. The second stage is testing the phytochemical parameters of Jamu Adem Panas using the liquid chromatography – mass spectrometry (LC-MS) method and total phenolic content. The third stage was to estimate the shelf life using the Arrhenius equation with organoleptic parameters, phenol content and Total Plate Count (TPC) with a variety of preservatives and stabilizers. From this study, the best extraction operating temperature conditions were obtained at 60 oC. Next, the estimation of shelf life was carried out based on the critical parameter of degradation of phenolic compounds, the longest shelf life of herbal medicine was 39 days, in herbal medicine with the addition of Sodium Benzoat and CMC at a storage temperature of 7 oC. Adem Panas with the addition of CMC and Natirum Benzoat at a storage temperature of 7 oC is the best variation and with the slowest quality degradation."

Depok: Fakultas Teknik Universitas Indonesia, 2023

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Shamira Ausvy Maliha

Pendugaan Umur Simpan Jamu Turun Tegang Saraf dengan Penggunaan Pengawet Makanan = Shelf Life Estimation of Neuropathic Pain Reducer Herbal with The Use of Food Preservative

"Jamu Turun Tegang Saraf merupakan produk jamu cair siap minum berbahan dasar cengkih, jahe merah, dan pala yang berkhasiat menurunkan ketegangan saraf. Jamu ini merupakan jamu baru yang masih memerlukan pengembangan produk salah satunya dengan menduga umur simpannya untuk memberikan jaminan keamanan mutu serta informasi keamanan konsumsi bagi konsumen. Dalam penelitian ini, mutu dan keamanan produk diamati berdasarkan variasi jumlah penambahan pengawet natrium benzoat (0; 1000; dan 2000 mg/kg) serta suhu penyimpanan (30â; 40â; dan 50â). Penelitian dilakukan untuk memperoleh jumlah penambahan pengawet yang memberikan umur simpan jamu paling lama dengan mengamati parameter penurunan kandungan senyawa fenolik dan nilai organoleptik (warna, bentuk, aroma, dan rasa) jamu selama penyimpanan. Pendugaaan umur simpan dilakukan menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan model persamaan Arrhenius. Diamati pertumbuhan mikroba selama penyimpanan menggunakan metode Angka Lempeng Total (ALT) guna memberikan jaminan keamanan konsumsi bagi konsumen. Hasil penelitian ini diperoleh bahwa pendugaan umur simpan dilakukan berdasarkan parameter kritis kandungan senyawa fenolik dimana umur simpan Jamu Turun Tegang Saraf tanpa penambahan pengawet dengan suhu penyimpanan 30â; 40â; dan 50 adalah 3; 4; dan 5 hari; Jamu Turun Tegang Saraf dengan penambahan pengawet 1000 mg/kg suhu penyimpanan 30; 40; dan 50 adalah 5; 6; dan 8 hari; dan umur simpan Jamu Turun Tegang Saraf dengan penambahan pengawet 2000 mg/kg suhu penyimpanan 30; 40; dan 50â adalah 6; 7; dan 9 hari. Jamu Turun Tegang Saraf dengan penambahan pengawet 2000 mg/kg suhu penyimpanan 30â; 40â; dan 50â aman dikonsumsi hingga hari ke-16 penyimpanan. Jamu Turun Tegang Saraf dengan pengawet 1000 mg/kg suhu penyimpanan 40â; dan 50â aman dikonsumsi hingga hari ke-16 penyimpanan, sedangkan Jamu Turun Tegang Saraf tanpa pengawet suhu penyimpanan suhu 40oC dan 50oC aman dikonsumsi hingga hari ke-13 dan hari hari ke-16 penyimpanan.

Neuropathic Pain Reducer Herbal is a ready-to-drink liquid herbal medicine made from cloves, red ginger, and nutmeg which has the effect of reducing nervous tension. This product is a new herbal medicine that still that still needs some product developments, including product shelf life to provide quality assurance and consumption safety information for consumers. In this study, product quality and safety were observed based on variations in the amount of added sodium benzoate (0; 1000; and 2000 mg/kg) and storage temperature (30â; 40â; and 50â). The study was conducted to obtain the amount of added preservatives that provide the longest shelf life of herbal medicine by observe the decrease in quality parameters of the phenolic compounds content and organoleptic values ââ(color, shape, aroma, and taste) of herbal medicine during storage. Shelf life estimation was carried out using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius equation model approach. Microbial growth was observed during storage using the Total Plate Count (TPC) method in order to guarantee consumption safety for consumers. The content of eugenol compounds which act as natural preservatives in herbal medicine were identified and their decrease was observed. The results of this study showed that the estimation of shelf life was carried out based on critical parameters of the content of phenolic compounds where the shelf life of Neuropathic Pain Reducer Herbal without the addition of preservatives with a storage temperature of 30; 40; and 50 is 3; 4; and 5 days; Neuropathic Pain Reducer Herbal with added sodium benzoate 1000 mg/kg storage temperature 30â; 40â; and 50 is 5; 6; and 8 days; and the shelf life of Neuropathic Pain Reducer Herbal with added sodium benzoate 2000 mg/kg storage temperature 30â; 40; and 50â is 6; 7; and 9 days. Neuropathic Pain Reducer Herbal with added sodium benzoate 2000 mg/kg and storage temperature 30â; 40â; and 50â safe for consumption until the 16th day of storage. Neuropathic Pain Reducer Herbal with added sodium benzoate 1000 mg/kg storage temperature 40; and 50â are safe for consumption up to the 16th day of storage, while Neuropathic Pain Reducer Herbal without added sodium benzoate at storage temperatures of 40â and 50â are safe for consumption until the 13th day and 16th day of storage. Eugenol compounds were proven to exist by HPLC testing and it was found that the greater the amount of addition of sodium benzoate affects the degradation of eugenol compounds."

Depok: Fakultas Teknik Universitas Indonesia, 2021

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Yasmine Shafa Kamila

Pra-Perancangan Pabrik dan Pengujian In Silico Aktivitas Antipiretik pada Jamu Adem Panas = In Silico Testing and Preliminary Plant Design of Antipyretic Adem Panas Mixed-Herb Formula

"Infeksi Saluran Pernafasan Akut (ISPA) merupakan salah satu penyakit yang memiliki gejala demam. Untuk meredakan demam, pasien biasanya mengonsumsi obat antipiretik untuk mengobati infeksi dan mencegah komplikasi. Namun penggunaan obat secara terus menerus akan meningkatkan dosis dan juga efek samping. Pengobatan alternatifnya bisa berupa jamu adem panas. Dalam penelitian ini, desain produksi formula ramuan campuran adem panas memiliki aktivitas antipiretik dan potensi ekonomi yang baik. Tahapan penelitian ini dibagi menjadi 3 tahapan yaitu simulasi interaksi zat aktif bayam panjang dengan protein target penyebab hiperglikemik, simulasi proses pembuatan ekstrak jamu adem panas dengan pelarut air, dan pemodelan reaksi enzimatik penghambatan obat non kompetitif yang merupakan hasil simulasi proses dengan besarnya hambatan interaksi hasil simulasi interaksi zat aktif. Hasil penelitian menunjukkan bahwa interaksi zat aktif kaempferia, lengkuas dan obat standar terhadap protein target menggunakan Autodock v.4.0 berhasil dilakukan dan menunjukkan interaksi penghambatan zat aktif terhadap protein. Hasil penelitian juga menunjukkan bahwa simulasi produksi ekstrak jamu adem panas dengan pelarut air menggunakan SuperPro Designer v.9.0 berhasil dilakukan dengan memberikan perkiraan produksi tahunan 52.822 botol ekstrak seharga Rp 100.000 untuk setiap botol, komposisi zat aktif yang terkandung dalam setiap 1 kapsul, dan menghasilkan rasio keuangan yang layak investasi. Kedua hasil penelitian tersebut kemudian memberikan hasil penelitian tahap ketiga untuk memodelkan reaksi enzimatik penghambatan non-kompetitif dan menghasilkan perkiraan aktivitas penghambatan masing-masing zat aktif dan obat standar terhadap protein penyebab piretik.

Acute Respiratory Infection (ARI) is one of the diseases that have fever as its symptoms. To relieve fever, patients usually take antipyretic drugs to treat infections and prevent complications. However, continuous use of drugs will increase the dose and side effects. The alternative medicine can be in the form of adem panas mixed-herb formula. In this research, the design of the production of adem panas mixed-herb formula has an anti-pyretic activity and good economic potential. The stages of this research were divided into 3 phases which are the simulation of the interaction of the active substance of the longevity spinach to the target protein that causes hyperglycemic, the simulation of the process of making the extract of adem panas mixed-herb formula with water solvent, and modeling enzymatic reactions of non- competitive inhibition of the drug which is the results of process simulation with its magnitude of the inhibition interaction results of the simulation of active substance interactions. The results of the study showed that the interaction of the active substances of kaempferia, galangal and standard drug to the target protein using Autodock v.4.0 was successfully carried out and showed interactions of inhibition of the active substances against the protein. The results of the study also showed that the simulation of the production of adem panas mixed-herb formula extracts with water solvent using SuperPro Designer v.9.0 was successfully carried out by providing an estimated annual production of 52,822 extract bottles for Rp 100,000 for each bottle, the composition of active substances contained in every 1 capsule, and produce a good financial ratio that is worth investment. The two research results then provide the third phase research results for modeling the enzymatic reaction of non-competitive inhibitions and produce estimates of the inhibition activity of each active substance and standard drugs against pyretic-causing proteins."

Depok: Fakultas Teknik Universitas Indonesia, 2021

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Dhenovita Salsabila

Dugaan Umur Simpan Suplemen Minuman Jus Daun Sambung Nyawa (Gynura procumbens) dengan Variasi Pengawet dan Suhu Simpan = Shelf-Life Estimation of Longevity Spinach Supplement Drink with The Use of Preservatives and Variated Storage Temperature

"Daun sambung nyawa (Gynura procumbens) dapat digunakan sebagai alternatif suplemen minuman herbal. Pendugaan umur simpan suplemen herbal jus daun sambung nyawa diperlukan agar diketahui durasi produk hingga mencapai kadaluarsa. Penelitian ini menggunakan variasi pengawet berupa natrium benzoat dan agen penstabil CMC (Carboxyl Methyl Cellulose). Untuk memperoleh umur simpan, penelitian ini meliputi uji kandungan fenolik, uji organoleptik, dan uji angka lempeng total. Pendugaan umur simpan jus daun sambung nyawa dilakukan dengan metode ASLT (Accelerated Shelf-Life Test). Hasil penelitian diperoleh bahwa pendugaan umur simpan diidentifikasi berdasarkan parameter kritis kandungan fenolik pada jus. Jus daun sambung nyawa murni memiliki pendugaan umur simpan 1; 1; 2 hari dengan suhu simpan senilai 38, 25, 7. Jus daun sambung nyawa dengan pengawet natrium benzoat memiliki umur simpan 3; 4; 4; dengan suhu simpan senilai 38, 25, 7. Jus daun sambung nyawa dengan agen penstabil CMC memiliki umur simpan 2; 3; 3 hari dengan suhu simpan 38, 25, 7. Jus daun sambung nyawa dengan pengawet natrium benzoat dan agen penstabil CMC memiliki umur simpan 7; 6; 7 hari dengan suhu simpan 38, 25, 7. Berdasarkan uji angka lempeng total, jus daun sambung nyawa murni memiliki tingkat cemaran mikroba di bawah standar terdapat pada umur simpan 2; 2; 2 dengan suhu simpan 38, 25, 7. Jus dengan penambahan natrium benzoat memiliki umur simpan 6; 6; 6 hari dengan suhu simpan 38, 25, 7. Jus dengan penambahan CMC memiliki umur simpan 6; 6; 6 hari dengan suhu simpan 38, 25, 7. Jus dengan penambahan natrium benzoat dan CMC memiliki umur simpan 8; 8; 6 dengan suhu simpan 38, 25, 7. Berdasarkan uji organoleptik yang meliput parameter rasa, aroma, dan tektur, jus daun sambung nyawa murni memiliki umur simpan rata-rata 2; 1; 1 hari dengan suhu simpan 38, 25, 7. Jus dengan penambahan natrium benzoat memiliki umur simpan 9; 8; 7 hari dengan suhu simpan 38, 25, 7. Jus dengan penambahan CMC memiliki umur simpan 9; 8; 7 hari dengan suhu simpan 38, 25, 7. Jus dengan penambahan natrium benzoat dan CMC memiliki umur simpan 18; 14; 12 hari dengan suhu simpan 38, 25, 7.

Herbal plants with Longevity Spinach (Gynura procumbens) are high in antioxidants. Longevity spinach can be added to beverages as an alternative herbal supplement. To enable their commercialization, it is necessary to estimate the shelf life of longevity spinach juice-based herbal supplements. Sodium benzoate and CMC (Carboxyl Methyl Cellulose) stabilizing compounds were employed as preservative variants in this research. In this study, the phenolic content, organoleptic tests, and bacterial colony counts (Total Plate Count) were used to assess the composition of nutrients contents of the juice. Using the ASLT (Accelerated Shelf-Life Test) method, the estimated shelf life of longevity spinach juice was calculated. The research demonstrated that the important characteristics of the juice's phenolic component concentration were used to estimate shelf life. Pure longevity spinach juice has an estimated shelf life of 1; 1; 2 days with a storage temperature of 38, 25, 7. Longevity spinach juice with preservative sodium benzoate has a shelf life of 3; 4; 4 days with a storage temperature of 38, 25, 7. Longevity spinach juice with CMC as stabilizing agent has a shelf life of 2; 3; 3 days with a storage temperature of 38, 25, 7. Longevity spinach juice with sodium benzoate and CMC has a shelf life of 7; 6; 7 days with a storage temperature of 38, 25, 7. Based on the total plate count test, pure longevity spinach juice has below standard microbial contamination levels at shelf life 2; 2; 2 days with a storage temperature of 38, 25, 7. Juices with the addition of sodium benzoate have a shelf life of 6; 6; 6 days with a storage temperature of 38, 25, 7. Juices with the addition of CMC have a shelf life of 6; 6; 6 days with a storage temperature of 38, 25, 7. Juice with the addition of sodium benzoate and CMC has a shelf life of 8; 8; 6 days with a storage temperature of 38, 25, 7. Based on organoleptic tests covering taste, aroma, and texture parameters, pure longevity spinach juice has an average shelf life of 2; 1; 1 with a storage temperature of 38, 25, 7. Juices with the addition of sodium benzoate have a shelf life of 9; 8; 7 days with a storage temperature of 38, 25, 7. Juices with the addition of CMC have a shelf life of 9; 8; 7 with a storage temperature of 38, 25, 7. The juice with the addition of sodium benzoate and CMC has a shelf life of 18; 14; 12 with a storage temperature of 38, 25, 7."

Depok: Fakultas Teknik Universitas Indonesia, 2023

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Muhammad Rizki Ramadhan

Pendugaan umur simpan jamu anti-aterosklerosis dengan metode terakselerasi berdasarkan kadar air kritis dan permodelan sorpsi isotermis = Shelf life estimation of anti-atherosclerosis herbs by accelerated method based on critical water content and sorption isotherms model

"ABSTRACT

Perubahan gaya hidup yang tidak sehat dapat menjadi faktor pemicu meningkatnya kadar kolesterol, hipertensi, dan obesitas hingga beresiko terbentuknya aterosklerosis. Aterosklerosis adalah pengerasan dan penyempitan arteri sehingga mengakibatkan peredaran darah menjadi terhambat. Salah satu herbal yang berpotensi untuk mengatasi penyakit tersebut adalah jamu anti-aterosklerosis yang terdiri dari daun tanjung, daun belimbing manis, dan temulawak. Hasil penelitian Tristantini et al. 2015 membuktikan bahwa daun tanjung mempunyai keaktifan sebagai antioksidan, anti kolesterol, dan anti platelet, serta daun belimbing sebagai antihiperglikemik. Bentuk sediaan jamu adalah serbuk simplisia yang diseduh dengan air panas. Sebelum dipasarkan, produk perlu melalui berbagai uji agar dapat dikatakan layak untuk dikonsumsi oleh masyarakat. Pencantuman informasi umur simpan sangat penting terkait dengan keamanan produk pangan dan untuk memberikan jaminan mutu pada konsumen. Pendugaan umur simpan jamu anti-aterosklerosis dilakukan dengan metode Accelerated Shelf Life Test ASLT melalui pendekatan kadar air kritis dan permodelan sorpsi isotermis. Dalam penelitian, dilakukan pula uji organoleptik dan uji Angka Kapang Khamir AKK untuk menentukan kondisi kritis. Permeabilitas kemasan merupakan parameter yang terdapat dalam persamaan umur simpan Labuza, 1982 dan diukur dengan metode gravimetri. Berdasarkan hasil penelitian, umur simpan jamu anti-aterosklerosis adalah 233 hari pada kemasan kantong saring dan alumunium foil; 94 hari pada kemasan kantong saring dan plastik PE ; serta 65 hari pada kemasan plastik PE apabila disimpan pada suhu 30?C dan kelembaban relatif RH 75.

ABSTRACT

Unhealthy lifestyle could trigger increased levels of cholesterol, hypertension, and obesity, even atherosclerosis. Atherosclerosis is hardening and tightening of the arteries that cause blocking of blood circulation. One of the herbs that have the potential to overcome the disease is anti atherosclerosis herbs consisting of Tanjung leaf, starfruit leaf, and curcuma. The results of Tristantini et al. 2015 proved that Tanjung leaf has a antioxidant activity, anti cholesterol, and anti platelets, as well as starfruit leaf as anti hyperglycemia. The herbs appear in simplicia powder brewed with hot water. Before being marketed, products need to be tested in order to be considered feasible for public consumption. Inclusion of shelf life information is very important regarding to food product safety and to provide quality assurance to consumers. Shelf life of anti atherosclerosis herbs was estimated by Accelerated Shelf Life Test ASLT method based on critical water content approach and sorption isotherms model. In the study, organoleptic test and mold test were carried out as well to determine critical condition. Packaging permeability was a parameter in shelf life equation Labuza, 1982 and was measured by gravimetric method. The results of this study, shelf life of anti atherosclerosis herbs was predicted to be 233 days in filter bag alumunium foil packaging 94 days in filter bag plastic PE packaging and 65 days in plastic PE packaging when it stored at temperature of 30 C and relative humidity RH of 75."

2018

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Keisha Nabila Zalfa Zahirah

Pembuatan dan Pengujian In Silico Aktivitas Antiinflamasi Ekstrak Jamu Adem Panas Berpelarut Air dan Etanol untuk Mengurangi Infeksi Saluran Pernapasan Akut (ISPA) = Preparation and In Silico Testing of Anti-Inflammatory Activity of Adem Panas Herbal Medicine Extracts with Water and Ethanol Solvent to Reduce Acute Respiratory Infections (ARI)

"Infeksi Saluran Pernapasan Akut (ISPA) merupakan salah satu penyakit pada saluran pernapasan yang disebabkan oleh infeksi virus maupun bakteri serta merupakan penyebab utama kematian akibat penyakit infeksi di dunia. Salah satu jamu herbal Indonesia yang sudah terbukti secara empiris sebagai penurun gejala ISPA adalah jamu adem panas. Jamu ini memiliki bahan utama berupa kencur (Kaempferia galangal L.) dan lengkuas (Alpinia galanga), yang dimana keduanya memiliki kandungan bioaktif dengan beragam efek farmakologis seperti antiinflamasi, antivirus, antibakteri, antioksidan, analgesik, dan anti-piretik. Penelitian ini terbagi menjadi 3 fase penelitian pengkajian lebih lanjut pada jamu adem panas. Fase pertama merupakan proses ekstraksi dengan metode maserasi kinetik yang memiliki tujuan untuk memperoleh kondisi operasi ekstraksi jamu adem panas terbaik. Fase kedua adalah pengujian in silico yang terdiri dari pengujian molecular docking, dan pemodelan reaksi enzimatik sebagai fase ketiga untuk meninjau aktivitas inhibisi antara komponen bioaktif jamu adem panas (Ethyl-p-methoxycinnamate (EPMC), Eucalyptol, a-Pinene, dan Eugenol) dengan protein yang berperan dalam peradangan akibat infeksi seperti IL-1β, iNOS, dan COX-2. Pengujian kondisi operasi ekstraksi menunjukkan konsentrasi fitokimia tertinggi dihasilkan pada suhu 50oC dengan pelarut etanol 96% selama 45 menit. Berdasarkan tahapan penelitian molecular docking dengan menggunakan program Molecular Operating Environment (MOE), didapatkan hasil berupa bukti interaksi inhibisi zat aktif jamu adem panas dan obat standar (Ibuprofen) terhadap protein berupa energi ikatan bebas dan konstanta inhibisi. Pada pemodelan reaksi enzimatik, didapatkan bahwa setiap dosis memiliki kemampuan inhibisi yang baik, bahkan dosis optimal ditetapkan pada dosis terendah yaitu 2400 mg ekstrak, karena mampu menghambat aktivitas protein yang berperan dalam infeksi hingga 100%. Dari penelitian ini dapat disimpulkan bahwa gejala ISPA dapat diatasi hanya dengan obat antiinflamasi alternatif berupa ramuan sederhana yaitu jamu adem panas.

Acute Respiratory Infection (ARI) is one of the diseases of the respiratory tract caused by viral and bacterial infections. It is the leading cause of death from infectious diseases in the world. One of the Indonesian herbal medicines that have been empirically proven to reduce the symptoms of ARI is Jamu Adem Panas. This herbal medicine has the main ingredients of kencur (Kaempferia galangal L.) and lengkuas (Alpinia galanga), both of which have bioactive content with various pharmacological effects such as anti-inflammatory, antiviral, antibacterial, antioxidant, analgesic, and anti-pyretic. This research is divided into three research phases for further study on Jamu Adem Panas. The first phase is an extraction process using kinetic maceration method, which aims to obtain the best Jamu Adem Panas extraction operating conditions. The second phase was in silico testing, which consisted of molecular docking testing and modeling of the enzymatic reaction as the third phase to review the inhibitory activity between the bioactive components of Jamu Adem Panas (Ethyl-p-methoxycinnamate (EPMC), Eucalyptol, -Pinene, and Eugenol) with proteins that play a role in inflammation due to infection such as IL-1β, iNOS, and COX-2. The extraction operating conditions test showed that the highest concentration of phytochemicals was produced at a temperature of 50oC with 96% ethanol solvent for 45 minutes. Based on the phase of molecular docking research using Molecular Operating Environment (MOE) program, the results obtained were evidence of the interaction of the active substance of Jamu Adem Panas and standard drug (ibuprofen) on protein in the form of free binding energy and inhibition constants. In the modeling of the enzymatic reaction, it was found that each dose had an excellent inhibitory ability; even the optimal dose was set at the lowest dose of 2400 mg extract because it was able to inhibit the activity of proteins that play a role in infection up to 100%. From this study, it can be concluded that the symptoms of ARI can be overcome only with alternative anti-inflammatory drugs in simple ingredients, namely herbal medicine for hot air."

Depok: Fakultas Teknik Universitas Indonesia, 2022

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Loon, Karel Glastra van

Lisa's Adem

Amsterdam: L.J. Veen, 2002

BLD 839.313 LOO l

Buku Teks Universitas Indonesia Library

Mariska Maghfiroh, auhor

Pengaruh aktivitas antimikroba dan antioksidan ekstrak buah mengkudu morinda citrifolia l dalam memperpanjang umur simpan daging = Antimicrobial and antioxidant effect of noni fruit morinda citrifolia l extract on the shelf life extension of meat

"ABSTRAK

Daging adalah salah satu makanan yang cukup banyak dikonsumsi masyarakat

dalam berbagai menu masakan atas komposisi gizinya yang tinggi. Namun,

daging rentan terhadap penurunan kualitas karena kontaminasi mikroorganisme

dan oksidasi lipidnya. Telah diteliti bahwa ekstrak mengkudu mampu

menghambat pertumbuhan mikroorganisme dan memiliki antioksidan yang kuat.

Penelitian ini bertujuan untuk mengetahui komponen yang terkandung dalam

ekstrak buah mengkudu dan potensinya dalam memperpanjang umur simpan

daging selama masa penyimpanan 15 hari pada suhu beku. Ekstrak buah

mengkudu diperoleh dengan cara maserasi menggunakan pelarut etanol 96%.

Aplikasi pada daging sapi segar dilakukan dengan variasi konsentrasi 2%; 5%;

7% (w/v). Hasil uji GCMS menunjukkan komponen senyawa tertinggi dalam

ekstrak buah mengkudu adalah senyawa furfural dan hexanoic acid. Senyawa

inilah yang diduga mempunyai kemampuan antimikroba. Kemudian, hasil

pengujian aktivitas antioksidan menunjukkan nilai IC50 ekstrak buah mengkudu

sebesar 99,7 μg/ml. Hasil perhitungan koloni bakteri dengan metode TPC

menunjukkan ekstrak buah mengkudu memiliki kemampuan menghambat

pertumbuhan bakteri dibandingkan dengan bahan kimia sintetis. Semakin besar

konsentrasi ekstrak yang ditambahkan, semakin besar kemampuan ekstrak dalam

menghambat pertumbuhan mikroba.

ABSTRACT

Meat is one of food that consumed frequently by people in a variety of dishes due

to the high nutritional composition. However, meat susceptible to degradation due

to contamination of microorganism and lipid oxidation. It has been reported that

noni extract could inhibit microbial growth and has strong antioxidant. This study

aims to determine the components contained within the noni fruit extract and its

potential to extend the shelf life of meat during storage 15 days at freeze

temperature. Noni fruit extract obtained by maceration using ethanol 96%.

Applications on fresh meat made with various concentration of 2%; 5%; 7%

(w/v). GCMS test results showed the highest compound component in noni fruit

extracts are furfural and hexanoic acid. These compounds are believed to have

antimicrobial ability. Then, the test results show the antioxidant activity of

extracts has IC50 value 99.7 μg/ml. Results of counting bacterial colonies with

Total Plate Count method showed noni fruit extract has the ability to inhibit

bacterial growth as compared to synthetic chemicals. The greater the

concentration of the extract added, the greater the ability to extract in inhibiting

the growth of microbes."

2015

S65721

UI - Skripsi Membership Universitas Indonesia Library

Farhan Nabil Prasetya

Kombinasi perlakuan gas ozon dan pengemasan untuk mempertahankan kualitas dan meningkatkan umur simpan bawang putih kupas = Combination of ozone gas treatment and packaging to maintained the quality and improved shelf life of peeled garlic

"Pola hidup praktis membuat bawang putih kupas digemari karena kenyamanannya sebagai produk siap pakai. Dalam mengatasi permasalahan yang ditimbulkan akibat proses pengelupasan, perlakuan ozon sebagai agen desinfektan serta pengemasan digunakan untuk memperpanjang umur simpan. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi gas ozon dan kemasan terhadap kualitas dan umur simpan bawang putih kupas. Bawang putih kupas disimpan selama 30 hari pada suhu 25°C. Berbagai konsentrasi gas ozon (1, 3, dan 5 ppm) diuji dengan mengombinasikan penggunaan kemasan berbahan LDPE, PP, dan PET. Parameter kualitas bawang putih yang dinilai, yaitu total bakteri mesofilik aerobik, kandungan kalsium, kehilangan massa, dan organoleptik, akan dievaluasi pada penyimpanan 0, 1, 72, 168, 336, dan 720 jam. Konsentrasi gas ozon 5 ppm cukup unggul dalam menurunkan tingkat mikroba hingga 96% sedangkan konsentrasi gas ozon 1 ppm memberikan hasil terbaik dalam menjaga penurunan kualitas. Kandungan kalsium pada masa penyimpanan hari ke-30 turun hingga lebih dari 40% untuk semua sampel. Kombinasi konsentrasi gas ozon 1 ppm dengan kemasan PP memiliki kehilangan massa paling rendah dibandingkan dengan kontrol. Hasil penelitian mengungkapkan bahwa kombinasi gas ozon dan pengemasan dapat memperpanjang umur simpan bawang putih kupas hingga 30 hari pada suhu 25°C. Validitas hasil ini juga dikonfirmasi oleh evaluasi sensori.

The practical lifestyle makes peeled garlic popular because of its convenience as ready-to-use product. In overcoming the problems caused by the peeling process, ozone treatment as a disinfectant agent and packaging is used to prolong shelf life. This study aims to determine the effect of the combination of ozone gas and packaging on the quality and shelf life of peeled garlic. Peeled garlic is stored for 30 days at 25°C. Various ozone gas concentrations (1, 3, and 5 ppm) were tested by combining the packaging made from LDPE, PP, and PET. Garlic quality parameters assessed, namely total aerobic mesophilic bacteria, calcium content, mass loss, and organoleptic, were evaluated at 0, 1, 72, 168, 336, and 720 hours of storage. Ozone gas concentration of 5 ppm was quite superior in reducing microbial levels up to 96% while ozone gas concentration of 1 ppm gave the best results in maintaining quality degradation. The calcium content on the 30th day of storage decreased to more than 40% for all samples. The combination of 1 ppm ozone gas concentration with PP packaging had the lowest mass loss compared to the control. The results revealed that the combination of ozone gas and packaging can extend the shelf life of peeled garlic up to 30 days at 25°C. The validity of these results was also confirmed by organoleptic evaluation."

Depok: Fakultas Teknik Universitas Indonesia, 2022

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Analisis desain dan simulasi dari alat pengering hasil pertanian dengan kolektor panas matahari dan penyimpan panas = Design and simulation analysis of solar collector thermal storage for drying agricultural product

"[Conserving the agricultural product has been a challenge for farmers to maintain the freshness during transportation. One of the methods is to reduce the level of moisture by drying the products by using solar dryer. The design of the solar collector thermal storage system has been done and completed. However, to evaluate the performance before the actual construction, a simulation is done. The simulation is done by using SolidWorks Flow Simulation. Simulation is done by stating all of the parameters required for the system and chose the approach of the result. The results are analysed as a medium for feedback on revision for the design. Two components are the main focus in the analysis, the solar collector and thermal storage. In both components, a flow simulation is done, evaluating the behaviour of airflow and thermal properties inside. Aside from the conventional design flow, a counter flow simulation is done as well, as the system is design to serve both directions of flow. The results analysed are the air distribution, the change in input and output temperature and also the time dependent study that run on a 12 hour time from 6.00 – 18.00 with climate properties in Brisbane on 1st January 2012. The result shows that the solar collector increases the air temperature by 24 K to a maximum of 317.68 K with several heat build-ups on the edges due to turbulence. Similar pattern shows up as well on the opposite flow but with lower temperature by around 3 K. in thermal storage, a faster velocity occurs on opposite flow that caused by dimension difference on the top and bottom chamber. In both flows, the flow is well distributed throughout the system., Conserving the agricultural product has been a challenge for farmers to maintain the freshness during transportation. One of the methods is to reduce the level of moisture by drying the products by using solar dryer. The design of the solar collector thermal storage system has been done and completed. However, to evaluate the performance before the actual construction, a simulation is done. The simulation is done by using SolidWorks Flow Simulation. Simulation is done by stating all of the parameters required for the system and chose the approach of the result. The results are analysed as a medium for feedback on revision for the design. Two components are the main focus in the analysis, the solar collector and thermal storage. In both components, a flow simulation is done, evaluating the behaviour of airflow and thermal properties inside. Aside from the conventional design flow, a counter flow simulation is done as well, as the system is design to serve both directions of flow. The results analysed are the air distribution, the change in input and output temperature and also the time dependent study that run on a 12 hour time from 6.00 – 18.00 with climate properties in Brisbane on 1st January 2012. The result shows that the solar collector increases the air temperature by 24 K to a maximum of 317.68 K with several heat build-ups on the edges due to turbulence. Similar pattern shows up as well on the opposite flow but with lower temperature by around 3 K. in thermal storage, a faster velocity occurs on opposite flow that caused by dimension difference on the top and bottom chamber. In both flows, the flow is well distributed throughout the system.]"

Fakultas Teknik Universitas Indonesia, 2014

S57203

UI - Skripsi Membership Universitas Indonesia Library

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