<p>Sirih merah merupakan salah satu tanaman obat yang dapat dimanfaatkan sebagai minuman fungsional, karena mengandung senyawa fitokimia dari golongan alkaloid, flavonoid, dan tanin yang berkhasiat sebagai antihiperglikemik dan antioksidan. Salah satu kelemahan dalam penyerapan bahan aktif adalah bioavaibilitasnya yang rendah. Salah satu teknologi yang dapat digunakan adalah teknologi nano. Tujuan penelitian ini adalah melakukan ekstraksi sirih merah, sintesis nanopartikel dan karakterisasinya serta mengetahui stabilitasnya pada beberapa kondisi pH. Hasil penelitian menunjukkan bahwa ekstraksi etanol 96% dengan maserasi memberikan hasil yang terbaik dengan rendemen 7,2 ± 0,25%, kapasitas antioksidan 10892,86 ± 6,06 AAE?g/ml, IC 50 sebesar 46,51 ± 0,05 AAE?g/ml serta total fenol 2388,37 ± 0,3 mg/100g dengan komponen volatil utama yaitu sabinen dan mirsen. Konsentrasi kitosan 0,2% dengan rata-rata diameter 197,20 ± 11,68 nm memberikan hasil yang terbaik dengan nilai IP 0,235 ± 0,03, zeta potensial 32,75 ± 2,11 mV, kapasitas antioksidan 5502,00 ± 8,48 AAE?g/ml, nilai IC 50 yaitu 279,10 ± 0,05 AAE?g/ml dan total fenol 568,76 ± 3,0 mg/100g. Enkapsulasi nanopartikel dengan penyalut campuran maltodekstrin dan isolat protein menunjukkan terjadi peningkatan ukuran partikel dimana dengan pengisi maltodekstrin (M) sebesar 8952,7 ± 2598 nm dan campuran maltodekstrin dan isolat protein kedelai sebesar 8266,9 ± 1134,9 nm. Stabilitas pada beberapa kondisi pH menunjukkan bahwa penurunan persentase total fenol terbesar pada pH basa (6,7, dan 8) dibandingkan pada kondisi pH asam (2,3 dan 4).</p><p>Kata kunci :ekstraksi, antioksidan, daun sirih merah, nanopartikel</p><p>English Version Abstract</p><p>Red betel, a medicinal plant containing alcaloids, flavonoids and tannins, has health benneficial effects as antihyperglycemics and antioxidants. However, its low bioavailablity limit the applications of this extract for nutraceuticals. Transformation of extract into nanoparticles through ionic gelation process was done to enhance its bioavailability. This study is aimed at extracting the active ingredients of red betel leaves using organic solvent, preparing nanoparticles, and characterizing their properties including their stability at different pHs. The study showed the highest yield of red betel leaves extract was observed in the extraction using ethanol 96% (7.2 ± 0,25%) with the capacity of antioxidant of 10892.86 ± 6.06 AAE?g/ml, the IC 50 of 46.51 ± 0.05 AAE?g/ml, the total phenol of 2388.37 ± 0.3 mg/100g and the major volatile compounds of sabinene dan myrcene. Chitosan at a concentration of 0.2% produced nanoparticle size of 197.20 ± 11.68 nm with PDI 0,235 ± 0,03, zeta potential 32.75 ± 2.11mV, antioxidant capacity 5502.00 ± 8.48 AAE?g/ml, nilai IC 50 yaitu 279,10 ± 0,05 AAE?g/ml dan total fenol 568,76 ± 3,0 mg/100g. Encapsulation of nanoparticles using maltodextrin and protein isolates resulted in increases in particle size, in which maltodextrin gave slightly largle particles (8952.7 ± 2598 nm) than did combination of maltodextrin and soy proten isolate (8266.9 ± 1134.9 nm). Nanoparticles at pHs of 6, 7 and 8 exhibited larger decreases in total phenol as compared to that at lower pHs (2, 3, and 4).</p><p>Keywords : extraction, antioxidant, red betel leaves, nanoparticles</p>

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The objective of this research is to study the reduction of chili postharvest losses (PHL) after implementation of aqueous ozone treatment, perforated packaging and refrigerated transportation in inter-city distribution. The completely randomized design method was used in the research, with five levels of combination treatments of chili: (i) aqueous ozone treatment; refrigerated transportation; (ii) no ozone treatment; refrigerated transportation; (iii) aqueous ozone treatment; non-refrigerated transportation; (iv) no ozone treatment; non-refrigerated transportation; and (v) existing handling practice as a control treatment. The study was conducted on a large scale in order to imitate the practice of local traders when distributing chili to other cities, with three repetitions. Each repetition used 850 kg of chili, which was transported from Magelang District, Central Java to Bogor, West Java (541.5 km), a journey of approximately 15-17 hours. Temperature and relative humidity in the vehicles were monitored and recorded. Quality analysis included decayed/damaged chili and chili with inappropriate harvest age, grouped into four types, namely physical/mechanical, physiological, microbiological, and green chili; color and texture. The quantity parameter was determined by measuring weight loss. It was concluded that the implementation of aqueous ozone treatment and improved transportation handling technology using refrigerated vehicles could reduce the postharvest losses of chili by 60.61%. Quantity loss was reduced from 2.16% to 1.82% and quality loss from 6.70% to 1.68%. Moreover, the color and texture (hardness) of the chili was maintained, showing a preserved freshness, which is an important parameter in chili marketing.

This research was aimed to know the effect of techniques and fermentation time on of cocoa beans quality. Experiment was conducted using two variables and three replications. Variable fermentation techniques was with two factors; spontaneous and controlled. Variable fermentation time was with three factors namely 72, 120 and 168 hours. Cocoa quality was determined by physical quality test consists of temperature during fermentation. Required quality for common and special beans is in accordance to SNI 2323: 2008. Chemical test for cocoa qualities were fat, moisture content, ash, protein, carbohydrates and pH. Data were analyzed using ANOVA followed with Duncan Test. Results showed fermentation techniques and time were significantly affect to temperature, fat contents, ash, pH. Especially the fermentation time, it’s also affect significantly to the moisture and starch. Best result was shown in cocoa beans with controlled fermentation techniques at 72 hours as shown by temperature at 44,67°C, 31,46% fat content, 2,97% moisture, 1,99% ash, 39,37% starch and 5,69 pH. Following this research, better quality of cocoa beans could obtain in the next study using different microorganism (heterofermentative).