ABSTRAKSecara empiris daun Inggu (Ruta angustifolia L.) berpotensi untuk dijadikan bahan baku obat tradisional karena mengandung zat fitokimia. Organ utama yang paling banyak digunakan sebagai obat tradisional adalah daunnya. Senyawa fitokimia yang terkandung dalam daun inggu antara lain flavonoid sebagai kuersetin, tannin dan saponin. Flavonoid adalah senyawa yang terdiri dari 15 atom karbon yang berfungsi sebagai pigmen tanaman. Fungsi flavonoid yaitu melindungi struktur sel, meningkatkan efektifitas vitamin C, antiinflamasi dan sebagai antibiotik. Sedangkan saponin dan tanin merupakan golongan senyawa aktif tumbuhan yang bersifat fenol, mempunyai rasa sepat dan memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk mengetahui kadar flavonoid, tannin dan saponin yang terdapat dalam daun Inggu. Preparasi sampel daun inggu dilakukan dengan teknik ekstraksi maserasi dengan pelarut etanol 96%. Analisis kadar tannin dan flavonoid sebagai kuersetin ditentukan dengan Spektrofotometri UVVisibel pada panjang gelombang (λ) 725 nm. Sedangkan analisis kadar saponin menggunakan TLC Scanner. Hasil analisis menunjukkan kadar flavonoid daun inggu sebagai kuersetin sebesar 1,67%; saponin sebesar 2,13% dan tannin sebesar 7,04%.Kata-kata kunci : Ruta angustifolia , fitokimia, flavonoid, tannin, saponin. ABSTRACTEmpirically, Inggu leaves (Ruta angustifolia L.) has potential to be used as raw material of traditional medicine because it contains phytochemical substances. The main organ most widely used as a traditional medicine is its leaves. Phytochemical compounds contained in the leaves of inggu include quercetin, tannin and saponins. Quercetin is a class of flavonol compounds (part of flavonoids). Quercetin has the ability to prevent the oxidation process from low density lipoprotein (LDL) by capturing free radicals and inhibiting transition metals, so that quercetin is believed to protect the body from various degerative diseases. While flavonoids are compounds consisting of 15 carbon atoms that act as plant pigments. The function of flavonoids is to protect the cell structure, increase the effectiveness of vitamin C, antiinflammatory and as an antibiotic. While saponin and tannin are a group of active compounds of plants that have a sense of bitter and have antibacterial activity. This study was aim to determine the number of quercetin, tannins and saponins contained in the inggu's leaves. Preparation of inggu leaf sample was done by maceration extraction technique used 96% ethanol solvent. Analysis of tannin and quercetin levels was determined by UV-Visible Spectrophotometry at 725 nm wavelength (λ). While the analysis of saponin content using TLC Scanner at 301 nm wavelength (λ). The results showed that content of quercetin was 1.67%; saponins 2.13% and tannins 7.04%.
This research was intended to investigate the protective effect of leaf ethanolic extract Etlingera hemisphaerica Blume (LE3H) against mercuric chloride (HgCl) toxicity in blood of mice (Mus musculus). The experimental animals, 95 male M. musculus, received drink and food ad libitum. Three materials were tested: LE3H (0.13, 0.26, 0.39 mg/g body weight [bw]) was administered by gavage; HgCl (5 mg/kg bw) was administrated by gavage or intraperitoneal injection; and Imunos (the nutritional supplement to stimulate the immune system; 0.2 mg/g bw), as a positive control for LE3H treatment, was given by gavage. Blood samples were taken from the tails for determining number of blood cells. The animals were killed by cervical dislocation (CD), and then blood samples were collected from the hearts for protein electrophoresis. Results revealed the same number of leukocytes with LE3H (0.39 mg/g bw) treatment as with the Imunos treatment. HgCl administration increased leukocytes and decreased erythrocytes; HgCl administration followed by LE3H (0.39 mg/g bw) treatment protected the amount of blood cells as well as the control. HgCl administration showed a new 125 kDa protein and caused overexpression of 48 kDa protein; this protein profile could be protected by LE3H (0.39 mg/g bw) treatment as in the control condition. We conclude that LE3H provides a protective effect against HgCl toxicity in blood of M. musculus.
ABSTRAK Nata adalah bahan menyerupai gel (agar- agar) yang terapung pada medium yang mengandung gula dan asam hasil bentukan mikroorganisme Acetobacter xylinum. Nata pada dasarnya merupakan selulosa. Apabila dilihat dibawah mikroskop akan tampak sebagai suatu massa fibril tidak beraturan yang menyerupai benang atau kapas. Untuk memperoleh hasil yang baik, media harus disesuaikan dengan syarat tumbuh bakteri tersebut. Untuk menghasilkan nata dengan produksi dan kualitas yang tinggi, sifat fisik-kimia media harus sesuai dengan syarat tumbuh dari bakteri A.xylinum. Nata de coco tanpa ZA dengan lama fermentasi 10 hari memberikan yield paling baik dengan ketebalan 1,1 cm dan berat 600 gram. Sedangkan pada nata de tomato dengan ZA memberikan yiels terbaik dengan ketebalan0,5 cm pada lama fermentasi 10 hari.Hal inimenunjukkan bahwa ketebalan nata de coco dengan nata de tomato berbeda. Hal inidipengaruhi oleh variasi substrat dan komposisi bahan. Pada nata de tomato, ekstrak nata tomato dicampurkan dengan air dengan perbandingan 1:4. Kemungkinan hal inilah yang menyebabkan yield nata de tomato dan coco berbeda. Kandungan nutient atau glukosa pada sari buah tomat lebih sedikit dibandingkan dengan kandungan glukosa pada nata de coco. Hasil uji organoleptik menyimpulkan bahwa : 1) Panelis lebih menyukai nata dengan tekstur kenyal yang diperolehdari nata decoco pada hari ke-10, 2) Panelis lebih menyukai nata de coco maupun tomatodengan aroma tidak asamkarena pada saat dipanen, nata dicuci lalu direbus selama 20 menit pada suhu 100°C sehingga aroma asam pada natahilang pada saat pencucian danperebusan.3) Panelis lebih menyukai natadengan rasa enak karena perbedaan lama fermentasi menghasilkan citarasa nata enak yang relatif sama.Kata kunci : nata de tomato, nata de coco, lama fermentasi. ABSTRACTNata is a gel-like material (gelatin) floating on a medium containing sugar and acid formed by microorganisms Acetobacter xylinum. Nata is basically cellulose. When seen under a microscope it will appear as an irregular fibril mass that resembles thread or cotton. To get good results, the media must be adjusted to the conditions for the growth of these bacteria. To produce nata with high production and quality, the physical-chemical properties of the media must comply with the growing requirements of A.xylinum bacteria. Nata de coco without ZA with 10 days fermentation gives the best yield with a thickness of 1.1 cm and weighs 600 grams. While in tomato with ZA, the best yiels were 0.5 cm thick at 10 days fermentation time. This shows that the thickness of nata de coco with tomatoes is different. This is influenced by variations in substrate and material composition. In nata de tomato, nata tomato extract is mixed with water in a ratio of 1: 4. This is probably the reason why the yield of tomato and coco is different. Nutient or glucose content in tomato juice is less than the glucose content in nata de coco. The organoleptic test results concluded that: 1) Panelists preferred nata with chewy texture obtained from the nata decoco on the 10th day, 2) Panelists preferred nata de coco and tomatoes with non-sour aroma because when harvested, the nata was washed and boiled for 20 minutes at 100 ° C so that the aroma of acid in the nata disappears during washing and boiling. 3) Panelists prefer nata with good taste because the differences in fermentation time produce relatively similar tastes of nata.Key words: nata de coco, nata de tomato, fermentation time
Penelitian ini bertujuan untuk mendeskripsikan hasil pemantauan minat siswa dalam pembelajaran biologi di masa Covid-19. Metode yang digunakan berupa deskriptif kualitatif, dengan teknik pengumpulan data berupa triangulasi. Sedangkan subyek penelitian adalah siswa kelas X SMA Kasih Depok, dengan penentuan teknik random sampling. Berdasarkan hasil perhitungan untuk penetapan kategori minat belajar siswa terhadap biologi indikator keterlibatan, sebesar 92%, indikator perasaan senang sebesar 90%, indikator ketertarikan sebesar 80,8%, dan indikator perhatian dalam belajar sebesar 80%. Simpulan yang didapatkan adalah minat belajar biologi di kalangan siswa SMA Kasih Depok di tengah pandemi Covid-19 tinggi. Sehingga, selama pandemi Covid-19 tidak mempengaruhi minat siswa untuk belajar biologi.
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