This study aims to determined the effect of green tea extract on the characteristics of transparent soap and antioxidant activity as well as to determine the best concentration of the addition of green tea extract. This study used a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. Data were analyzed statistically using ANOVA followed by Duncan's test New Multiple Range Test (DNMRT) at 5%. Treatment in this research were the addition of green tea extract 0%; 0.5%; 1%; 1.5%; and 2%. The analysis on the transparent soap product were sensory evaluation test, irritation test, antimicrobial test, antioxidant activity, and chemical properties that include water content, pH, the amount of fatty acid, the saponified fraction, alkali-free / free fatty acids, and insoluble part in alcohol. The results showed that the difference in the concentration of green tea extract in a transparent soap significantly affect insoluble part in alcohol, antioxidant activity, and antimicrobial, but did not significantly affect to moisture content, the level of fatty acid , unsaponified fraction, free fatty acids, pH, hardness , and degree of foam. Effect of green tea extracts in the manufacture of transparent soap in treatment E (Addition of green tea extract 2%) is the best product, the value for color was 25%, aroma was 50%, 20% transparency, hardness 35%, and degree of foam was 70while the hardness was 2,90 N / cm2; degree of foam 48.95%; the water content of 35.35%; 29.78% the amount of fatty acids; unsaponified fraction was 12.87%; free fatty acids 0,23%; pH was 9.78; Insoluble parts in alcohol 2.08%; irritation value 0; antioxidant activity of 15.21% and a diameter anti-microbial of 42 mm. A transparent soap with the addition of green tea extract deserves to be developed.

No abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak peppermint terhadap kualitas teh daun pegagan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Data dianalisis secara statistika dengan menggunakan ANOVA dan jika berbeda nyata, dilanjutkan dengan uji Duncan's New Multiple Range Test (DNMRT) pada taraf nyata 5% dengan perlakuan: tanpa penambahan ekstrak peppermint, penambahan ekstrak peppermint 1, 2, 3, dan 4%. Pengamatan pada teh daun pegagan dengan penambahan ekstrak peppermint meliputi uji kadar air, kadar abu, uji aktivitas antioksidan, uji kualitatif senyawa triterpenoid dan steroid, uji kualitatif senyawa golongan alkaloid, uji kandungan total polifenol, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak peppermint berpengaruh nyata terhadap uji kadar air, kadar abu, aktivitas antioksidan, dan kandungan total polifenol teh daun pegagan yang dihasilkan. Hasil uji organoleptik menunjukkan penambahan ekstrak peppermint 4% sebagai produk terbaik dengan nilai kadar air (4,10%), kadar abu (14,23%), aktivitas antioksidan (55,22%), mengandung senyawa triterpenoid dan steroid, mengandung senyawa alkaloid, dan nilai total polifenol (11,88%). Kata Kunci: Antioksidan, ekstrak peppermint, teh daun pegagan, triterpenoid

Gambir extract microparticle is adding the value of palm oil-based transparent soap. Catechin content from extract gambir has the antibacterial activity to Staphylococcus aureus. As microparticle, extract gambir can be absorbed well into skin pore when applied as one of transparent soap contents. Thus, this research aimed for obtaining information related to the optimum concentration of extract gambir in microparticle, based on chemical characteristic and antimicrobial. Gambir was locally obtained from Pangkalan, 50 Kota District, West Sumatera. Gambir was diluted in ethanol then ultrasonified in order to get gambir as microparticle. There were 8 treatments and duplicated which were 3%, 4%, 5%, 6%, 7%, 8%, 9% and 10% of gambir extract addition. From this study, the optimum addition of gambir extract was 5% with 26.11% of water and volatile content, 1.0823% was insoluble in ethanol, 0.96% of free fatty acid, 46.48% of fatty acid, 13.86% unsaponifiable fraction, and the inhibition zone diameter of  Staphylococcus aureus was 36.6 mm.

This study aimed to determine the effect of catfish meat to increase protein of jerked meat cassava leaves (Manihot utilissima) and to find the best products from cassava leaves jerked meat. This research was conducted at the Laboratory of Engineering and Process Technology, Chemical Agricultural Products and Nutrition Department of Agricultural Technology Andalas University from August to October 2014. The method used in this study experimental method, using a completely randomized design (CRD) with 6 treatments and 3 replications. The treatments are the addition of catfish meat, respectively : 37.5 % (A), 50 % (B), 62.5 % (C), 75 % (D), 87.5 % (E), and 100 % (F). Data was processed with statistically by using ANOVA which was followed by Duncan 's New Multiple Range Test (DNMRT) at the 5% significance level. The results of this study showed that the addition of catfish meat were very significantly effect on the improvement of cassava leaves protein jerked ranged from 25.9 %-38.08 %, decreasing water content that ranges between 7.58 %-9.16 %, increasing ash content which ranged between 1.15 %-1.54 %, and fat content ranged from 28.83 %-33.33 %. Based on sensory analysis, the best product is treatment B (the addition of 50 % of catfish meat), where color was preferred by 70% panelist, flavor by 75%, taste by 90%, and texture by 90% of panelist.