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).

Background: Therapeutic activities of curcumin (CUR) via oral administration are hampered by the lack of bioavailability due to its poor water solubility and rapid degradation in GI tract. Materials & methods: This preliminary study developed CUR micelle-eudragit S100 (EUD) dry powder (CM-EDP) spray-dried formulations. Poloxamer 407 was used as a micelle-forming agent and EUD as an entrapping matrix for protection over hydrolysis and enzymes in the GI tract. Results: The morphology of CM-EDP showed agglomeration with cratering on the surface of particles. Differential thermal analysis and x-ray diffractometry data exhibited evidence that CUR was converted into amorphous solid. An increased concentration of micelle-forming and dispersion matrix polymers resulted in a high fraction of drug being converted into the amorphous state. A significant increase in dissolution by 7–10 times was achieved compared with that of raw CUR. Conclusion: The present study disclosed the CM-EDP potency for future development of CUR oral formulation.

The growth differentiation factor 9 (GDF9) gene has been regarded as having major impacts on ovulation rate and litter size in sheep. The aim of this study was to identify the single nucleotide polymorphisms (SNPs) of the GDF9 gene and their association with litter size in Garut sheep. For this purpose, a total of 60 ewes of Garut sheep were included in this study. Based on the sheep GDF9 reference sequences (Genbank Acc. No. AF078545.2), one pair of primers (5’-CTGCTGTTTAACCTGGATCGTG-3 5’-GGAGAGCCATACCGATGTCC-3 as forward and reverse, respectively) was used for PCR amplification. The results revealed that four SNPs (g.54C>T, g.60G>A, g.304G>A, and g.333G>A) were found in Garut sheep by direct sequencing. For SNP g.54C>T, the sheep exhibited the highest frequency of allele C and genotype CC. On the other hand, SNPs g.60G>A, g.304G>A, and g.333G>A showed a higher frequency of allele G than allele A, and the GG genotype was predominant in the population. SNP g.333G>A had a significant effect on litter size (p < 0.05), and ewes with the GG genotype had a higher litter size than those with the GA genotype. Genotype distributions for all identified SNPs were in agreement with Hardy-Weinberg equilibrium. We highlight that SNP g.333G>A may be useful as a genetic marker for litter size in Garut sheep.

Objectives Curcumin belongs to the family of curcuminoids, natural polyphenolic compounds that possesses neuroprotective properties, anti inflammatory and anticancer. Its entrapment in the developed casein-based micellar powder (CMP) and poloxamer-based micellar powder (PMP) was to enhance the solubility and improve the bioavailability. Henceforth, the present study aimed to acquire an efficient analytical method for the curcumin analysis in polymeric micellar formulations. Methods A fast and specific HPLC method was developed for analyzing curcumin in two different micellar matrices using casein and poloxamer. The HPLC was equipped with a C18 column (250 × 4 mm, 5 µm) and diode array detector. A designated isocratic elution of curcumin was employed using mobile phase with a composition of water (1%, v/v acetic acid) and acetonitrile in a ratio of 50:50 v/v. The employed flow rate was 1.0 mL/min and the analyte was examined at 421 nm. Results An effective analysis in HPLC was successfully achieved by the predetermined HPLC condition. A good resolution of peaks at the employed flow rate was achieved. The linearity was excellent in two different range of concentrations, 2–20 and 10–50 μg/mL. The selectivity, accuracy and precision fulfilled the acceptable requirements. Conclusions The developed method was practically effective to qualitatively identified curcumin. In addition, the assay also effectively quantified the amount of curcumin in the polymeric entrapping matrices which demonstrates that it has great potential to be used in natural compound analysis.

The main reason of this study was to determine the organoleptic test of beef nuggets with the addition of Moringa leaf flour. The questionnaire was taken at the Balitar Islamic University. Selection of respondents, namely selecting students who are currently studying to be respondents. The method of analysis uses the ANOVA method and the scoring system uses the hedodonic test method, where "1" is the lowest point and "5" is the highest point that can be obtained by each variable, and uses index calculations or assessment intervals. from the hedodonic method to put the final category at the end of the analysis. From the results of the analysis using the ANOVA method and the DMRT further test, the following results were obtained, with the ANOVA method all parameters showed the results of ƒcount> table 5%, while with the DMRT method all parameters showed that the results of P1 and P2 were not significantly different, except the aroma showed results P0, P1 and P2 is not significantly different. The conclusion of this organoleptic test is the color parameter 3.1333333 (greenish white), aroma 3.1666667 (typical nuggets), taste 3.5666667 (delicious), texture 3.6333333 (chewy) and preference 3.6333333 (like), seen from the five parameters that indicate nuggets are well received by examiners, then for the best treatment is P1 (addition of 2% Moringa leaves)