Vita Paramita

Effect of immobile isolated enzymes from rumen liquid by using alginate matrices on the bay leaf extraction

This research aims to develop the enzymatically of bay leaves phytochemical extraction process. The novelty and the main innovations of this research is the development of extraction process by using enzymatic extractor and isolate the enzymes from rumen liquid to shift the equilibrium phase, increase the extraction rate and increase the extraction yield. The activity of rumen liquid enzyme was represented by the activity of cellulase and protease. The analyze of total flavonoid content was performed by using UV-Vis Spectrofometry. The activity of immobilized enzyme of cellulase (0.08±0.00 U/ml) was lower than the un-immobilized one (0.23±0.00 U/ml). However, there was no difference activity of the immobilized (0.75±0.00 U/ml) and un-immobilized (0.76±0.01 U/ml) of protease. The model of mass transfer of un-immobilized enzyme can be fitted on the experimental data, however the model of mass transfer of immobilized enzyme did not match with the experimental data. The mass transfer coefficient of enzymatic extraction flavonoids bay leaf without immobilization was 0.17167 s−1 which greater than the reported value of obtained KLa from extraction by using electric heating.This research aims to develop the enzymatically of bay leaves phytochemical extraction process. The novelty and the main innovations of this research is the development of extraction process by using enzymatic extractor and isolate the enzymes from rumen liquid to shift the equilibrium phase, increase the extraction rate and increase the extraction yield. The activity of rumen liquid enzyme was represented by the activity of cellulase and protease. The analyze of total flavonoid content was performed by using UV-Vis Spectrofometry. The activity of immobilized enzyme of cellulase (0.08±0.00 U/ml) was lower than the un-immobilized one (0.23±0.00 U/ml). However, there was no difference activity of the immobilized (0.75±0.00 U/ml) and un-immobilized (0.76±0.01 U/ml) of protease. The model of mass transfer of un-immobilized enzyme can be fitted on the experimental data, however the model of mass transfer of immobilized enzyme did not match with the experimental data. The mass transfer coefficient of enzymatic ...

Hot compressed water extraction of curcumin from Curcuma domestica Val

As one of pharmaceutical crops, Curcuma domestica Val is widely cultivated in Indonesia. It has been reported as a source of curcumin, an active compound that exhibits a lot of pharmacological effects. Considering the health benefit offered by active compounds of Curcuma domestic a Val, many researchers are currently searching and investigating the most appropriate method of the extraction and separation techniques. Hot compressed water extraction (HCWE) is a new promising technique gained many interests from researchers for its numerous benefits. The objective of this research was to investigate the effect of parameter process on the hot compressed water extraction of Curcuma domestic a Val active constituent. Experiments were carried out at temperature of 130 to 1500C, solid liquid ratios of 1:10 to 1:12, and extraction time of 10 to 40 minutes at a fixed pressure of 2 bar. The research showed that hot compressed water extraction is proven as the potential technique for the curcumin extraction. The highest curcumin content of 32.83% was obtained from hot compressed water extraction at pressure of 2 bar, temperature of 1500C, solid liquid ratio of 1:10 and extraction time of 40 minutes.As one of pharmaceutical crops, Curcuma domestica Val is widely cultivated in Indonesia. It has been reported as a source of curcumin, an active compound that exhibits a lot of pharmacological effects. Considering the health benefit offered by active compounds of Curcuma domestic a Val, many researchers are currently searching and investigating the most appropriate method of the extraction and separation techniques. Hot compressed water extraction (HCWE) is a new promising technique gained many interests from researchers for its numerous benefits. The objective of this research was to investigate the effect of parameter process on the hot compressed water extraction of Curcuma domestic a Val active constituent. Experiments were carried out at temperature of 130 to 1500C, solid liquid ratios of 1:10 to 1:12, and extraction time of 10 to 40 minutes at a fixed pressure of 2 bar. The research showed that hot compressed water extraction is proven as the potential technique for the curcumin extraction. The high...

EMULSIFIKASI EKSTRAK KULIT DAN BUAH NAGA MERAH MENGGUNAKAN XANTHAN GUM: ANALISIS KADAR FENOLIK, KADAR FLAVONOID DAN KESTABILAN EMULSI

Abstrak Pertumbuhan produksi buah naga di Indonesia meningkat dengan munculnya kebun buah yang memproduksi buah naga. Pertumbuhan ini perlu diikuti pula dengan pemanfaatan zat aktif dalam buah naga, terutama senyawa fenolik dan flavonoid. Pengembangan ekstrak buah naga dalam bentuk emulsi merupakan tantangan utama dalam bidang pangan maupun farmasi untuk meningkatkan efektifitas kinerja komponen-komponen zat antioksidan. Selain itu, pemanfaatan ekstrak tumbuhan jauh lebih murah secara ekonomis dibandingkan dengan hasil purifikasi dari senyawa tertentu yang mahal. Penelitian ini menggunakan buah naga merah lokal (Hylocereus polyrhizus ) dalam bentuk emulsi dengan menggunakan xanthan gum sebagai zat penstabil. Tujuan dari penelitian ini adalah mengevaluasi pengaruh kadar fenolik dan kadar flavonoid dalam buah naga merah sebagai antioksidan serta kestabilannya dalam bentuk emulsi. Metode analisa yang diterapkan meliputi analisa kadar fenolik, kadar flavonoid, kadar air dan tes kestabilan emulsi. Dapat disimpulkan bahwa kadar fenolik ekstrak buah naga (9,66 mg/g) 14 kali lebih besar dibandingkan dengan kadar fenolik pada ekstrak kulit buah naga (0,69 mg/g). Sementara, hampir tidak ada perbedaan terhadap hasil kadar flavonoid antara kulit maupun daging buah naga. Suhu penyimpanan berpengaruh signifikan terhadap kestabilan emulsi ekstrak kulit (0,14 mg/g) maupun buah naga (0,15 mg/g). Emulsi yang disimpan pada suhu 8 ° C tidak menunjukkan adanya perubahan warna selama masa penyimpanan (7 hari). Kata kunci : H. polyrhizus, emulsi, xanthan gum, fenolik, flavonoid Abstract Production growth of dragon fruit in Indonesia increased and supported by the fruit farms. This production growth should be followed by the utilization of the active substances from the dragon fruit. i.e. phenolic and flavonoid. The development of dragon fruit extract as an emulsion provided a challenge in food and pharmaceutical application. The active substances from dragon fruit extract provided the antioxidant capability and cost effectiveness while comparing them to the expensive purified of specific component. This work studied the emulsification of the peel and the flesh of local dragon fruit (Hylocereus polyrhizus) by applying xanthan gum as stabilizer and evaluated the phenolic, flavonoid content and their emulsion stability. Analysis applied were including phenolic content, flavonoid content, moisture content and organoleptically of emulsion stability test. Phenolic concentration contained on the flesh (9,66 mg/g) fourteen times higher than on the peel of local dragon fruit (0,69 mg/g). Meanwhile, both peels and flesh of the dragon fruit were containing no differences on their flavonoid content (0,14 and 0,15 mg/g). Storing emulsion on the 8 ° C did not show any color change for periode of 7 days. Keywords : H. polyrhizus, emulsion, xanthan gum, phenolic, flavonoid