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Abstrak :
Kambing Saanen merupakan salah satu kambing perah penghasil susu yang baik. Guna meningkatkan efisiensi reproduksi kambing Saanen, dikembangkan teknologi inseminasi buatan (IB). Salah satu faktor pendukung keberhasilan IB yaitu tersedianya semen beku sesuai kriteria. Tujuan dari penelitian yaitu mengetahui pengencer semen yang optimal untuk semen beku kambing Saanen dengan membandingkan pengencer semen berbasis lesitin (Andromed®) dan liposom (Optixcell®) dengan penambahan maltosa 0,4%. Metode koleksi semen dilakukan dengan menggunakan vagina buatan. Semen kambing Saanen kemudian diperiksa secara makroskopis dan mikroskopis. Teknik penyimpanan semen beku dengan teknik kriopreservasi pada suhu -196ºC selama 10 menit. Evaluasi kualitas semen meliputi motilitas, viabilitas, dan membran plasma utuh (MPU). Hasil yang diperoleh diuji secara statistik dengan uji ANAVA satu faktor kemudian uji Tukey. Hasil penelitian menunjukkan tidak terdapat perbedaan nyata (P>0,05) pada nilai rata-rata persentase motilitas perlakuan Andromed® (50,83±3,76); Andromed® + Maltosa 0,4% (50,83±3,76); Optixcell® (50,83±3,76); Optixcell® + Maltosa 0,4% (48,33±6,06), nilai rata-rata persentase viabilitas Andromed® (54,67±3,50); Andromed® + Maltosa 0,4% (54,50±2,51); Optixcell® (56,50±3,45); Optixcell® + Maltosa 0,4%(52,83±5,78), dan nilai rata-rata persentase MPU spermatozoa Andromed® (56,00±3,80); Andromed® + Maltosa 0,4% (56,50±5,47); Optixcell® (53,83±5,31); Optixcell® + Maltosa 0,4% (53,33±6,06). Hasil penelitian menyimpulkan bahwa pengencer semen liposom menghasilkan kualitas yang sama baik dengan pengencer semen berbasis lesitin dan penambahan maltosa 0,4% pada pengencer semen berbasis liposom dan lesitin tidak berpengaruh terhadap kualitas semen beku kambing Saanen yang dihasilkan ......The Saanen goat is a notable domestic goat that performs nicely in dairy production, such as milk. Efforts to improve the reproduction efficiency of Saanen goats, include the development of artificial insemination (IB) technology. A significant factor that effect AI is the availability of frozen semen according to satisfactory criteria. This research aims to determine the optimal semen extender for Saanen goat frozen semen by comparing lecithin‒based extender (Andromed) and liposomes (Optixcell) when added 0.4% maltose. Semen collection utilises artificial vagina, then is examined macroscopically and microscopically. The semen storage technique used in this study was the cryopreservation technique at -196 for 10 minutes. Criteria of semen quality includes motility, viability, and intact plasma membrane. The result obtained were statistically tested with the ANAVA one way factor test then Tukey test. The result showed that there was no significant difference (P>0.05) in the average value of the motility percentage of treatments Andromed (50.83±3.76); Andromed + Maltosa 0.4% (50.83±3.76); Optixcell (50.83±3.76); Optixcell + Maltosa 0.4% (48.33±6.06), viability Andromed (54.67±3.50); Andromed + Maltosa 0.4% (54.50±2.51); Optixcell (56.50±3.45); Optixcell + Maltosa 0.4% (52.83±5.78), and intact plasma membrane Andromed® (56.00±3.80); Andromed + Maltosa 0.4% (56.50±5.47); Optixcell (53.83±5.31); Optixcell + Maltosa 0.4% (53.33±6.06). The results of the study concluded that the liposomes extender produced the same quality as the lecithin-based extender and the addition of 0.4% maltose in liposomes and lecithin‒based extender had no effect on the quality of the frozen semen Saanen goat.

Abstrak :
Kambing saanen merupakan jenis kambing penghasil susu yang potensial dikembangkan di Indonesia. Keberhasilan inseminasi buatan (IB) dengan semen beku sangat dipengaruhi oleh kualitas semen beku. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan maltosa pada tiga konsentrasi berbeda (0,2%, 0,4%, dan 0,6%) ke dalam pengencer semen berbasis lesitin (Andromed®) terhadap kualitas spermatozoa kambing saanen selama kriopreservasi. Metode penampungan semen menggunakan vagina buatan, semen kambing saanen diperiksa secara makroskopis dan mikroskopis. Teknik penyimpanan semen beku dengan teknik kriopreservasi pada suhu -196ºC selama 10 menit. Evaluasi kualitas semen meliputi viabilitas dan membran plasma utuh. Hasil yang diperoleh diuji secara statistik dengan uji ANAVA satu faktor. Hasil penelitian menunjukkan tidak terdapat perbedaan nyata (P>0,05) pada nilai rata-rata persentase viabilitas dan membran plasma utuh pascathawing. Nilai rata-rata persentase viabilitas pascathawing pada perlakuan Andromed® + Maltosa 0% (54,67±3,50%); Andromed® + Maltosa 0,2% (53,57±3,88%); Andromed® + Maltosa 0,4% (54,50±2,51%); Andromed® + Maltosa 0,6% (51,67±3,39%). Nilai rata-rata persentase membran plasma utuh pascathawing pada perlakuan Andromed® + Maltosa 0% (56,00±3,80%); Andromed® + Maltosa 0,2% (55,50±4,23%); Andromed® + Maltosa 0,4% (56,50±5,47%); Andromed® + Maltosa 0,6% (54,83±3,35%). Hasil Penelitian menyimpulkan bahwa penambahan maltosa dalam pengencer semen berbasis lesitin (Andromed®) tidak memiliki pengaruh dalam mempertahankan kualitas spermatozoa kambing saanen selama kriopreservasi. ......Saanen goat is a type of goat that produces milk that potential to be developed in Indonesia. The success of artificial insemination (IB) with frozen semen is strongly influenced by the quality of frozen semen. This study aims to determine the effect of adding maltose at three different concentrations (0.2%, 0.4%, and 0.6%) to lecithin-based cement diluent (Andromed®) on the quality of saanen goat spermatozoa during cryopreservation. The semen collection method used an artificial vagina, and the semen of the saanen goat was examined macroscopically and microscopically. The technique for frozen semen storage was cryopreservation at -196ºC for 10 minutes. Evaluation of semen quality included viability and intact plasma membrane. The results obtained were tested statistically by one factor ANOVA test. The results showed that there was no significant difference (P> 0.05) in the mean value of the percentage of viability and intact plasma membrane post-thawing. The mean value of the percentage of post-thaw viability in the Andromed® + Maltose 0% (54.67 ± 3.50%); Andromed® + Maltose 0.2% (53.57 ± 3.88%); Andromed® + Maltose 0.4% (54.50 ± 2.51%); Andromed® + Maltose 0.6% (51.67 ± 3.39%). The mean value of post-thawing intact plasma membrane percentage in Andromed® + Maltose 0% (56.00 ± 3.80%); Andromed® + Maltose 0.2% (55.50 ± 4.23%); Andromed® + Maltose 0.4% (56.50 ± 5.47%); Andromed® + Maltose 0.6% (54.83 ± 3.35%). The results of the study conclude that the addition of maltose in lecithin-based cement diluent (Andromed®) did not affect in maintaining the spermatozoa quality of the saanen goat during cryopreservation.

Abstrak :
Lecithin is needed as a bioemulsifier product in stabilizing agents for the food, pharmaceutical and cosmetic industries due to its renewability and as it is environmentally friendly. In the food industry, most of the emulsifiers used are the oil-in-water (O/W) type. Lecithin can be seen as a promising emulsifier product because it is extracted from egg yolk and modified by enzymatic hydrolysis reaction using the papain enzyme. This modification will change the molecular structure of the compound, which makes lecithin more stable in the oil-in-water type of emulsion. This study aims to determine the optimum amount of papain enzyme used in the hydrolysis reaction to achieve the most stable O/W lecithin emulsion type. The results show that the breaking of a single fatty acid chain from the structure of lecithin can be demonstrated by FTIR instrumentation. The fatty acids detected from the lecithin structure are shown at wavenumber 1699.45 cm-1 (C=O), 1231.44 cm-1 (C-O), 1422.45 cm-1 (C-O-H), 1092.85 cm-1 (C-C), 665.89 cm-1 (CH2), and 3400.57 (-OH in carboxylate). Determination of the modified lecithin yield was made by several tests, namely a stability test, and tests for acid value, surface tension and zeta potential. From the results of tests, the emulsion stability for the O/W type was achieved in modified-lecithin using a 4% papain enzyme dosage, with a stability duration of up to 31 hours. The lowest acid number was achieved in modified-lecithin using a 2% papain enzyme dosage with value of 10.40. The lowest surface tension was obtained in modified-lecithin using a 2% papain enzyme dosage with a surface tension value of 48.68 dyne/cm. The zeta potential of the modified-lecithin using a 2% papain enzyme had a value of -94.8 mV. These results show that the enzymatic hydrolysis of lecithin using a papain enzyme is clearly able to enhance the emulsifier properties of the lecithin produced.

Abstrak :
Telah dilakukan pengukuran tegangan permukaan , stabilitas emulsi , dan aktivitas emulsi terhadap lesitin termodifikasi hasil hidrolisis enzimatik menggunakan fosfolipase A2 . Dispersi 0,05 %(blv) lesitin termodifikasi dalam air teryata mampu menurunkan tegangan permukaan sekitar 50 % dibanding lesitin awal, menjadi 30 dyne/cm. Sedangkan dispersi 0,013 %(blv) lesitin termodifikasi setelah mengalami pemisahan asam lemak bebasnya mampu menurunkan tegangan permukaan sekitar 25 % , menjadi 50 dyne/cm. Stabilitas emulsi (01W) dan aktivitas emulsi lesitin termodifikasi ternyata lebih rendah dibanding lesitin awal. Dispersi 0,05 %(blv) lesitin termodifikasi mengalami penurunan stabilitas emulsi 45 %, sedangkan dispersi 0,013 % lesitin termodifikasi yang telah mengalami pemisahan asam lemak bebasnya turun 38 %. Lesitin termodifikasi ternyata meningkatkan stabilitas emulsi (W/0). Uji terhadap 0,12 %(b/v) dispersi lesitin termodifikasi ternyata meningkatkan stabilitas emulsi (W/0) sebesar 12 %. Penurunan tegangan permukaan lesitin termodifikasi disebabkan adanya perubahan struktur molekul dan komposisi individual fosfolipid yang ada didalarnnya, sehingga menjadikannya lebih mudah mengadsorpsikan din ke permukaan . Diduga adanya sinergestik antara lisofosfolipid dengan asam lemak bebas dalam menurunkan tegangan permukaan melalui solubilisasi. Penurunan stabilitas emulsi (OIW) dan aktivitas emulsi lesitin termodifikasi disebabkan adanya peningkatan karakter hidrofilik dari lisofosfolipid hasil hidrolisis, sehingga diduga meningkatkan HLB-nya. Komponen individual surfaktan yang diduga paling berperan dalam meningkatkan stabilitas emulsi (W/O) lesitin termodifikasi adalah asam lemak bebas dan lisofosfatidiietanolamin. Uji statistika menunjukkan adanya beda nyata antara tegangan permukaan dan stabilitas emulsi lesitin termodifikasi dibanding kontrol, tetapi tidak ada beda nyata antar taraf perlakuan pada dua kondisi percobaan yang dilakukan. Variasi konsentrasi lesitin dan variasi waktu reaksi ternyata tidak memberikan pengaruh nyata terhadap perubahan tegangan permukaan , stabilitas emulsi dan aktifitas emulsi antar lesitin termodifikasi.

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We examined surface tension, emulsion stability, and emulsion activity shown by aqueous dispersion of lecithin product hydrolyzed with phospholipase A2. The result showed significant decreasing of surface tension and it can be compared to Aerosol-DT, which is the most effective commercial wetting agent. On the other hand, lecithin hydrolyzed decreased on the stability and the activity of oil in water emulsion (01W), vice versa it enhanced the stability of water in oilemulsion (W/O). Improvement on surface properties of the hydrolyzed lecithin caused by structure of lysolecithin molecule which preferred to adsorb at surface. While, improvement on hydrophylic character of lysophospholipid also reduced properties of oil in water emulsion . It is suggested that synergetic effect occurs between free fatty acids with lysophosphatydylethanolamine in hydrolyzed lecithin which are predominantly enhanced the stability of water in oil emulsion . No significant result was observed by various concentration and time reaction applied on the experiment upon surface and emulsion properties of lecithin hydrolyzed.

Abstrak :
Dewasa ini antioksidan menjadi topik penting dalam berbagai disiplin ilmu. Antioksidan merupakan senyawa inhibitor yang dapat menghambat reaksi autooksidasi dengan cara mengikat radikal bebas dan molekul yang sangat reaktif. Antioksidan sangat diperlukan oleh setiap tubuh manusia. Antioksidan dapat diperoleh dari berbagai bahan alam, salah satunya yaitu propolis. Propolis adalah getah alami yang dikumpulkan oleh lebah, didapatkan dari tumbuh-tumbuhan yang berada di sekitar sarang lebah. Untuk menjadikan propolis sebuah produk yang dapat dikonsumsi, propolis perlu melalui proses ekstraksi, di mana pelarut yang seringkali digunakan adalah etanol. Meskipun memiliki banyak kelebihan, namun etanol juga memiliki kelemahan seperti sisa rasa yang kuat, reaksi samping, dan intoleransi terhadap alkohol dari beberapa orang Konishi et al., 2004 . Hal inilah yang mendorong penulis untuk melakukan penelitian dengan mengekstrak propolis Tetragonula sp. kasar dan halus menggunakan empat variasi pelarut organik, yakni minyak zaitun/olive oil, minyak kelapa/virgin coconut oil VCO , propilen glikol PG , dan lesitin. Dari berbagai jenis pelarut tersebut, maka diharapkan akan didapatkan pelarut terbaik dalam mengekstrak propolis. Pemilihan pelarut terbaik tersebut dapat ditentukan melalui berbagai uji, yaitu pengujian kandungan flavonoid dan polifenol, serta aktivitas antioksidan. Untuk menguji kandungan flavonoid, dapat dilakukan dengan metode AlCl3 dan hasil terbaik yang didapatkan adalah pada ekstrak propolis kasar-VCO sebesar 2509,767 615,02 ?g/mL. Untuk menguji kandungan polifenol, dapat dilakukan dengan metode Folin Ciocialteu dan hasil terbaik yang didapatkan adalah ekstrak propolis reguler-VCO sebesar 1391 171,47 ?g/mL. Untuk menguji aktivitas antioksidan, dapat dilakukan dengan metode DPPH dan hasil terbaik yang didapatkan adalah ekstrak propolis halus-VCO dengan nilai IC50 sebesar 1,559 0,222 ?g/mL

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Nowadays, antioxidant is an important topic in many disciplines. Antioxidants are inhibitory compounds that can inhibit the autooxidation reaction by binding to free radicals and highly reactive molecules. Antioxidants are needed by every human body because of the condition of the human body. Antioxidants can be obtained from various natural materials, one of which is propolis. Propolis is a natural sap collected by bees, obtained from plants that surround the honeycomb. To make propolis as a product that can be consumed, propolis is necessary through the extraction process, where the solvent is often used is ethanol. Although it has many advantages, but ethanol also has weaknesses such as strong residual flavor, side reactions, and intolerance to alcohol from some people Konishi et al., 2004 . This is what prompted the authors to conduct research by extracting propolis using four varieties of organic solvents, namely olive oil, virgin coconut oil VCO , propylene glycol PG , and lecithin. Of the various types of solvent, it is expected to get the best solvent in extracting propolis. The selection of the best solvent can be determined through various tests, which are total flavonoids and polyphenols content assay and antioxidant activity assay. To test the flavonoid content, it can be done by AlCl3 method and the best result obtained is rough propolis VCO extract of 2509.767 615.02 g mL. To test the polyphenol content, it can be done by Folin Ciocalteu method and the best result obtained is soft propolis VCO extract of 1391 171.47 g mL. To test the antioxidant activity, it can be done with DPPH method and the best result obtained is soft propolis VCO extract of 1.559 0.222 g mL.