Sungkai plants (Peronema canescens Jack) are found in the Central Bengkulu region. Sungkai leaves contain alkaloids, flavonoids, phenolics, and saponins that act as natural antioxidants. The antioxidant activity of old and young sungkai leaves was analyzed using the DPPH method. Sungkai leaves are known to contain antioxidant activity, which is indicated by the change in DPPH color from purple to clear yellow. The results showed strong antioxidant activity with IC50 values (inhibitor concentration 50) of 50.838ppm for young sungkai leaves and 52.835ppm for old sungkai leaves.

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim protease tanaman terhadap sifat fisik dan organoleptik (rasa, tekstur, dan warna) daging sapi.  Penelitian ini menggunakan Rancangan Acak Kelompok dengan sepuluh perlakuan. Hasil penelitian menunjukkan tidak ada pengaruh penambahan enzim protease tanaman (enzim papain dari buah pepaya, bromelin dari buah nanas, dan protease thiol dari rimpang jahe) terhadap  susut masak dan warna daging sapi ( p >0,05). Serta adanya pengaruh  penambahan enzim protease tanaman terhadap rasa dan tekstur daging sapi ( p < 0,05).Kata kunci: Protease, fisik, organoleptik, daging.

Background;Yoghurt is a product obtained from pasteurized milk, then fermented with certain bacteria to acidity, distinctive odor and flavor, without any other ingredients. The process of making fermentation yogurt for + 8 hours which produces lactic acid bacteria (BAL). Lactic Acid Bacteria (BAL) is one of the good factors in the human immune system. Objective; This study aims to determine the type of lactic acid bacteria and total acid bacteria in yogurt with the content of sucrose and skim milk. Materials and Methods; Research experiment with Completely Randomized Design (RAL) on product A1 (10 gram sucrose and 200 ml skim milk), A2 (sucrose 20 gram and 200 ml skim milk), A3 (sucrose 30 gram and 200 ml skim milk) using Total method Plate Count (TPC). Results; The result of bacteria is lactobacillus that is gram positive bacterium in the form of basil, cell wall is violet color and has long peptidoglycan layer (20-80 nm). In total lactic acid bacteria was obtained the amount of A1 product was 6,924 log cfu / ml, A2 was 7,006 log cfu / ml, A3 was 7.054 log cfu / ml. Conclusion; The higher the variation of sucrose and skim milk, the activity of lactic acid bacteria is higher because it is influenced by the presence of sucrose which is the source of carbon for the growth of microorganism and the existence of skim milk as a source of nitrogen and the source of nutrients exploited for the growth of lactic acid bacteria. ABSTRAKPendahuluan; Yoghurt merupakan produk yang diperoleh dari susu yang telah dipasteurisasi, kemudian difermentasi dengan bakteri tertentu sampai diperoleh keasaman, bau dan rasa yang khas, tanpa penambahan bahan lain. Dimana pada proses pembuatan yoghurt fermentasi selama + 8 jam yang menghasilkan bakteri asam laktat (BAL). Bakteri Asam Laktat (BAL) merupakan bakteri baik yang berperan dalam sistem imun manusia. Tujuan; Penelitian ini bertujuan untuk mengetahui jenis bakteri asam laktat dan total bakteri asam pada yoghurt dengan variasi sukrosa dan susu skim. Bahan dan Metode; Penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) pada produk A1 (sukrosa 10 gram dan susu skim 200 ml), A2 (sukrosa 20 gram dan susu skim 200 ml), A3 (sukrosa 30 gram dan susu skim 200 ml) dengan menggunakan metode Total Plate Count (TPC). Hasil; Hasil penelitian didapatkan jenis bakteri yaitu lactobacillus yaitu bakteri gram positif yang berbentuk basil, dinding selnya menyerap warna violet dan memiliki lapisan peptidoglikan yang tebal (20-80 nm). Pada total bakteri asam laktat didapatkan jumlah produk A1 sebesar 6,924 log cfu/ml, A2 sebesar 7,006 log cfu/ml, A3 sebesar 7,054 log cfu/ml. Kesimpulan; Semakin tinggi variasi sukrosa dan susu skim maka aktivitas bakteri asam laktat semakin tinggi karena dipengaruhi dengan adanya sukrosa yang merupakan sumber karbon untuk pertumbuhan mikroorganisme Journal of The World of Nutrition

ABSTRAKPenelitian ini bertujuan untuk melihat pengaruh penambahan tepung kedelai pada pembuatan nugget ikan gabus (Ophiocephalus Sriatus) terhadap kadar air dan mutu organoleptik. Penelitian ini merupakan penelitian eksperimen dengan menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa tidak ada pengaruh penambahan tepung kedelai terhadap kadar air nugget ikan gabus. Tidak ada pengaruh penambahan tepung kedelai dengan mutu organoleptik (atribut warna) (? > 0,05). Serta ada pengaruh terrhadap penambahan tepung kedelai dengan mutu organoleptik (atribut rasa dan tekstur) (? < 0,05). Penelitian ini dapat dilanjutkan dengan pengaruh konsentrasi penambahan tepung kedelai terhadap daya simpan nugget.Kata Kunci:Nugget, Bahan Pengikat, Kedelai, Ikan Gabus

Bamboo is naturel mixture because it can survive in many habitats and belongs to the order of angiosperms monocots. There are around 1200 – 1500 species of bamboo in the world that grow in hilly areas but do not grow in alkaline, desert and rice fields. Bamboo shoots  can be processed into food and even herbal and traditional medicines. Bamboo shoots are a sourece of fiber that can be used as a nutraceutical. Bamboo shoots contain as much as 2.23 – 4.20 gfiber in 100 wet weights in the form of flour, thin slices and capsules. Dendrocalamus asper bamboo shoot flour, Bambusa tuldoides and Bambusa vulgaris with air content < 10 g /100, protein, lipid and ash content< 3 g /100 g and can obtain mineral content > 60 g /100g. Bamboo shoots are a good source of dietary fiber. This review supports the increasing benefits of bamboo shoots in the supports the increasing benefit in the health world to prevent an increase in blood sugar, as antihypertention, and antihyperuresemia. Bamboo shoots can be processed into fermented products containing Lactid Acid Bacteria (BAL) which are beneficial for intestinal microflora which are recommended as probiotics.