Oleogel is lipophilic fat and solid mixture, which solid fat material (oleogelator) with lower concentration (<10%) can absorbed by forming an oleogator network in bulk oil. Oleogel is used to produce fat with desirable structural properties. The aims of this study is to apply oleogel from palm oil and soybean oil with cocoa butter oleogelator in chocolate making. This research was carried out in 2 stages, namely oleogelmaking and chocolatemaking. Chocolatemaking is made with 10 formulas namely F1-F10, where F1-F8 using oleogel as fat replacer, while F9 and F10 using Cocoa Butter Substitute (CBS) as fat replacer as control. The content of water, sugar, fat, protein, metal, and organoleptic test was analyzed. The results showed that oleogel from palm oil and soybean oil with cocoa butter oleogelator can be used as fat replacer in chocolate making. Chocolate that uses oleogel fat has quality characteristics namely; water content of 1.

Demam adalah peningkatan suhu tubuh di atas normal (98,6 o F/ 37 o C). Demam merupakan respon fisiologis tubuh terhadap penyakit yang diperantarai oleh sitokin dan ditandai dengan peningkatan suhu pusat tubuh dan aktivitas kompleks imun. Untuk mengatasi keluhan demam, diberikan obat obat antipiretik. Daun pepaya, dipercaya mempunyai efek antipiretik. Tujuan penelitian ini adalah untuk menguji aktivitas antipiretik dan menentukan kadar flavonoid total ekstrak etanol daun pepaya. Hewan uji dikelompokkan menjadi 5 kelompok yang terdiri dari kelompok kontrol demam, kontrol obat ibuprofen 18 mg/KgBB, ekstrak daun papaya (EDP) dosis 100 mg/KgBB, 200 mg/KgBB, dan 400 mg/KgBB. Hewan uji tikus jantan galur Wistar diinduksi demam dengan vaksin DPT-Hb 0.2 mL secara subkutan. Perlakuan diberikan setelah hewan uji mengalami demam, dilihat dari kenaikan suhu rektal. Suhu tubuh hewan uji diamati setiap 30 menit. Uji kandungan flavonoid total menggunakan spektrofotometer UV pada panjang geklombang 431 nm menggunakan pembanding kuersetin. Hasil penelitian diperoleh kadar flavonoid total ekstrak etanol daun pepaya sebesar 41,05%. Ekstrak etanol daun papaya dosis 100 mg/KgBB, 200 mg/KgBB, dan 400 mg/KgBB mempunyai aktivitas antipiretik. Aktifitas antipiretik dari ketiga dosis tidak berbeda secara signifikan dengan kontrol positif ibuprofen 18 mg/KgBB.

Anthocyanins are classified as pigmented compounds found in cocoa beans. This compound has an unstable color and is easily degraded by acidity, lighting, temperature, oxidation and handling processes. To achieve stability, anthocyanins need to be controlled by the copigmentation method, ie by reacting the reinforcing material as copigment with anthocyanins so that they are not easily degraded. The material used for the copigmentation of the cocoa beans anthocyanin is gallic acid with a ratio of 1:0; 1:1; 1:2 dan 1:3 which was treated with a temperature of 60; 70; 80 and 90 °C for 30 minutes. The results showed that the anthocyanin extracts copigmented with gallic acid 1:2 and 1:3 can prevent the color instability at 60-70 °C. The copigmentation effect produces color with high intensity and stability compared to non-copigmented anthocyanins. The highest intensity is 0.336-0.387 at a temperature of 60-70°C with a brightness (L *

Loquat leaf (Eriobotrya japonica (Thunb.) Lindl.) have been known to contain flavonoid compounds, alkaloids, tannins, saponins, triterpenoids and glycosides, these compounds have the potential to be antioxidants and can ward off free radicals. The purpose of this study was to determine the fraction of n-hexane ethyl acetate and water with extract of loquat leaf which have antioxidant activity, and to find out, respectively, which fraction had the most active activity from the IC50 value in activity antioxidant. The extraction method of loquat was macerated using 96% ethanol and then fractionated with n-hexane, ethyl acetate, and water. The obtained fraction was tested for antioxidant activity against free radicals using the DPPH method using UV-Vis spectrophotometer at the wavelength of 516 nm. The results of the loquat leaf fraction test have antioxidant activity which can be seen from the IC50 value, namely the n-hexane fraction is 1792 ppm, the ethyl acetate fraction is 89.60 ppm, the water fraction is 394.99 ppm, and quercetin is 13.03 ppm, so the most active antioxidant is obtained ethyl acetate.

The quality of clove leaf essential oil is an indicator of success in the distillation process. This study aims to determine the quality of clove leaf essential oil produced from various distillation times. The observation method was used to explain the specifications of clove leaf essential oil produced during 2, 4, 6 and 8 hours distillation. The specifications measured include: color, odor, solubility in ethanol, content of eugenol, and ß-caryophyllene. The results showed that the essential oil produced by distillation with a time of 2 hours according to SNI 06-2387-2006. The optimum time for the release of essential oil from clove leaf simplicia is 2-4 hours, with eugenol content of 34.01-86.33%. The essential criteria obtained were yellow color, characteristic odor of clove oil, solubility in ethanol 1:2, eugenol 34. 01-86.33% and ßcaryophyllene 8.15-46.58%. The release of eugenol from the simplicia material is reduced and is not effective at 6-8 hours of distillation. The results of this study serve as a reference for classifying the quality of essential oils based on the length of distillation time.