Judul: Surface Tension Reducer Capacity and Tyrosinase Inhibition of Butterfly Pea Flower Extract (Clitoria ternatea L.)
Abstrak: Bunga telang (C. ternatea) memiliki senyawa potensial seperti saponin dan flavonoid yang berperan sebagai surfaktan alami dan sebagai inhibitor enzim tirosinase. Penelitian ini bertujuan menganalisis kemampuan ekstrak bunga telang dalam menurunkan tegangan permukaan larutan serta aktivitas inhibisinya terhadap enzim tirosinase. Metode ekstraksi dilakukan menggunakan pelarut etanol 20%, etanol 60%, dan air, kemudian diekstraksi dengan ultrasonic bath, dilanjutkan dengan uji penurunan tegangan permukaan menggunakan metode cincin du-Nouy, dan uji inhibisi tirosinase yang berpotensi dalam pembuatan sabun untuk kulit. Hasil penelitian yang diperoleh menunjukkan ekstrak bunga telang dapat menurunkan tegangan permukaan dengan nilai Critical Micelle Concentration ekstrak etanol 20% sebesar 0,72%, ekstrak etanol 60% sebesar 0,54%, dan ekstrak air sebesar 0,42%, serta aktivitas penghambatan tirosinase menunjukkan ekstrak etanol 20% bunga telang memiliki nilai IC50 sebesar 1098,30 µg/mL, ekstrak etanol 60% sebesar 999,12 µg/mL, dan ekstrak air sebesar 830,62 µg/mL. Simpulan yang diperoleh yaitu ekstrak bunga telang berpotensi dalam menurunkan tegangan permukaan dan ekstrak etanol 60% serta ekstrak air dapat menghambat enzim tirosinase, sedangkan ekstrak etanol 20% tergolong inhibitor tidak aktif karena memiliki nilai IC50 yang lebih dari 1000 µg/mL., Butterfly pea flower (C. ternatea) contains potential compounds such as saponin and flavonoid that act as a natural surfactant and as a tyrosinase inhibitor. This study aimed to analyze the ability of butterfly pea extracts to reduce the surface tension of the solution and its inhibition activities against the tyrosinase enzyme. The extraction process used solvents such as 20% ethanol, 60% ethanol, and water, then extracted with an ultrasonic bath, followed by surface tension reduction test with du-Nouy ring method, and tyrosinase inhibition test which had the potential of making soap for skin. The results showed that butterfly pea flower extracts could reduce surface tension with a Critical Micelle Concentration value of 0,72% for 20% ethanol extract, 0,54% for 60% ethanol extract, and 0,42% for water extract. Tyrosinase inhibition activity showed that 20% ethanol extract had an IC50 value of 1098,30 µg/mL, 60% ethanol extract of 999,12 µg/mL, and water extract of 830,62 µg/mL. The butterfly pea extract had the potential to reduce surface tension and the 60% ethanol extract and water extract could inhibit the tyrosinase enzyme while the 20% ethanol extract was classified as an inactive inhibitor because it had an IC50 value of more than 1000 µg/mL.
Keyword: butterfly pea, surface tension, tyrosinase

Judul: Literature Review on Anthocyanin Extraction from Butterfly Pea Flower (Clitoria ternatea) as An Antioxidan and Their Potential Applications for Food Products
Abstrak: Bunga telang (Clitoria ternatea) merupakan tumbuhan yang banyak berkembang di daerah tropis dan sering dimanfaatkan untuk berbagai keperluan. Bunga telang mengandung antosianin yang memiliki potensi sebagai antioksidan dengan cara menghambat radikal bebas. Kajian literatur bertujuan menganalisis metode ekstraksi antosianin dari bunga telang dan potensinya apabila diaplikasikan sebagai antioksidan pada produk pangan. Metode kajian meliputi penjabaran topik, pencarian literatur, evaluasi dan seleksi literatur, serta interpretasi dan analisis literatur. Hasil kajian menunjukkan antosianin bunga telang memiliki fungsi antioksidan dilihat dari kemampuannya dalam mencegah berbagai penyakit karena kerusakan oksidatif melalui pengujian in vitro maupun in vivo. Delfinidin dan beberapa turunannya seperti ternatin merupakan jenis antosianin yang teridentifikasi pada bunga telang melalui berbagai metode analisis. Maserasi dan ultrasound assisted extraction banyak diterapkan untuk proses ekstraksi antosianin. Nilai TAC (Total Anthocyanin Content) yang dihasilkan dari kedua metode tersebut berkisar antara 1,28 sampai 3,95 mg/g DW, diikuti dengan nilai aktivitas antioksidan yang berkisar antara 57,59 sampai 68,48% inhibisi. Faktor - faktor yang mempengaruhi hasil ekstraksi antosianin adalah suhu, pelarut, rasio antara pelarut dan sampel, serta waktu ekstraksi. Beberapa penelitian telah mengaplikasikan ekstrak antosianin sebagai antioksidan pada beberapa makanan maupun minuman. Namun, sifat antioksidannya dinilai masih lemah karena kondisinya yang masih mudah berubah selama pengolahan produk., Butterfly pea flower (Clitoria ternatea) is a plant that grows in the tropics and is often used for various purposes. Butterfly pea flower contains anthocyanin which has potential as an antioxidant by inhibiting free radicals. The literature review aims to analyze the anthocyanin extraction method from the flower and its potential when applied as an antioxidant in food products. The methods include topic description, literature search, literature evaluation and selection, and followed by literature interpretation and analysis. The results of this study indicate that the anthocyanins of butterfly pea flower have antioxidant functions seen from its ability to prevent various diseases caused by oxidative damage through in vitro and in vivo tests. Delfinidine and some of its derivatives, such as ternatin, are anthocyanin species identified in butterfly pea flower through various analytical methods. Maceration and ultrasound assisted extraction are widely applied for the extraction of anthocyanins. The value of TAC (Total Anthocyanin Content) resulting from the two methods ranged from 1.28 to 3.95 mg/g DW, followed by the value of antioxidant activity which ranged from 57.59 to 68.48% inhibition. The factors that influence the anthocyanin extraction result are temperature, solvent, ratio between solvent and sample, and extraction time. Several studies have applied anthocyanin extract as an antioxidant in several foods and beverages. However, its antioxidant properties are still considered weak due to its volatile condition during product processing.
Keyword: antioxidant, antioxidant activity, anthocyanin, butterfly pea flower, extraction

Judul: Implementation of Spatio-Temporal Change Query in Relational Database.
Abstrak: Geographic object changes in various views. Object changes are recorded using a model of static storage. No historical connection between old version data and new version data has been built. For that, a storage model of spatio-temporal queries that can analyze spatio-temporal changes has been developed. The object changes the geometry are grouped according to the taxonomy of Spatio-Temporal Pattern Change. This research has been able to apply the query patterns change including born, expand, merge, contract, split, normal and die. This query based on geometric (area) changes. The implementation of spatio-temporal change queries represents an object changes continuously with easy, change detection is done by comparing two versions of data. Keyword: spatio-temporal change query, spatio-temporal change pattern.
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