Judul: Antioxidant activity of Pluchea indica Less leaves methanolic extract and its fraction and their capacity to inhibit cooked duck meat warmed over flavor
Abstrak: Pluchea indica Less is a herb commonly used as food and traditional medicine. Its leaves have antioxidant activity due to its various phytochemical compounds. The antioxidant activity of methanolic extract of Pluchea leaves to prevent cooked duck meat warmed over flavor (WOF) is still under explored. The objective of this study was to investigate the antioxidant activity of methanolic extract of Pluchea leaves and its fraction (ethyl acetate, water, and n-butanol) by using different analysis approaches test systems (2,2-phenyl-1-picrylhydrazyl (DPPH), superoxide and hydroxyl radical-scavenging activities, hydrogen peroxide scavenging activity, ferric reducing power, iron chelating capacity, and -carotene-linoleic acid bleaching assay). Furthermore, their application as inhibitor to cooked duck meat WOF has also been conducted. Antioxidant activity of Pluchea leaves was obtained by dividing its leaves into 3 groups, i.e 1-3, 4-6 and >6. The methanolic extract of those groups contained phytochemical compounds, such as tannin, sterol, phenol hydroquinone, and flavonoid. The methanolic extract of 1-6 Pluchea leaves (EMB) had more potential source of DPPH free radical scavenging activity. In addition, this extract was fractionated by various solvents with different polarity, such as ethyl acetate, n-butanol, and water. The result showed that ethyl acetate fraction (FEA) had higher antioxidant activity than EMB and the other fraction, but its activity was lower than methanolic extract of green tea (EMT). The antioxidant activity assay of EMB and FEA was compared to BHT and -tocopherol by using different analysis approaches test systems. It showed that FEA had superoxide radical-scavenging activity, iron chelating capacity and ferric reducing power, while EMB had superoxide radical-scavenging activity, ferric reducing power and -carotene–linoleic acid bleaching assay. FEA at 250 ppm concentration was more effective to prevent the formation of cooked duck meat WOF than FEA at 600 ppm concentration and EMB. This fraction significantly inhibited the oxidation of PUFA (linoleic and arachidonic acids) and the formation of malondialdehide (MDA) and hexanal content. In comparison with FEA, EMB showed less potent antioxidant activity. However, the volatile compounds in EMB extract had an effect in improving sensory properties of duck meat, mainly by increased hedonic-preference scores on acceptance sensory test and also suppressed green and grassy aromatic intensities of duck meat during cooking and storage.
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Judul: IPB (Bogor Agricultural University)
Abstrak: Pliek u oil has been used as cooking oil and medicine for skin diseases, wound, fever, headache and abdominal pain. Pliek u has been consumed as spices and ingredient of hot sauce (sambal), and also used for poultry feed. This research was undertaken to detect the antimicrobial activity of Aceh traditional fermented coconut (pliek u oil and extracts of pliek u). The research was supposed to support the function of this food, especially pliek u, as a new source of antimicrobial compounds and a healthy food. Antimicrobial activity of pliek u oil and extracts of pliek u were evaluated against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis, Bacillus cereus, Pseudomonas aeruginosa, Pseudomonas fluorescens and Candida albicans. Among antimicrobial extracts tested, crude ethanol extract (EEP) obtained from pliek u extracted by ethanol was the most active against all microbial strains. The ethanol extract (EERP) obtained from pliek u previously extracted by hexane was only active against bacterial strains and crude hexane extract (EHP) was only active against C. albicans. EEP showed antimicrobial activity at a minimal inhibitory concentration (MIC) and a minimal microbicidal concentration (MMC) at 2.5-10 mg/ml and 10-80 mg/ml, respectively. The LC50 value of EEP concentration was 3.36 mg/ml by Artemia salina L bioassay. The antimicrobial activity of EEP was stable at 100ºC, 121ºC for 15-60 minutes, 28ºC (room temperature) and 10ºC (refrigerator temperature) for 1-6 months and at pH of 3-11. EEP at 3.36 mg/ml (LC50) reduced significantly the number of S. aureus and E. coli in 2-12 hours compared to the control. The effect of EEP was detected on the number of microbe of faeces, liver and kidney structure of mice. Single dose of EEP each 370 and 733 mg/kg body weight were administered orally to the mice. On the fourth day, their body, liver and kidney weight were measured. Liver and kidney organ were made into preparate into HE staining. The result showed that there was no effect of crude EEP treatments on the number of microbe of faeces and no change on the weight of liver and kidney per body weight. Histopathological observation on the mice liver and kidney revealed minor and middle damage at single dose of EEP treatments. The damage of liver and kidney were not significantly differ (P>0.05) compared to control. EEP and EERP separated into four and three bioautographic with different Rfs 0.93, 0.71, 0.19 and 0.10 and 0.77, 0.63 and 0.4 respectively, which were all shown to be active against S. aureus. Identification of components of EEP and EERP were detected by GC-MS represented 22 (99.89%) and 9 components (99.80%), respectively. The main constituents of EEP were carboxylic acid (43.64%), esters (30.99%), aliphatic hydrocarbon (22.45%) and alcohol (2.81%), while the main constituents of EERP were alcohol (45.13%), esters (14.89%), carboxylic acid (4.25%) and other components (35.53%). The research concluded that EEP showed strong antimicrobial activity, stable and not toxic extract at concentration 370-733 mg/kg body weight of mice.
Keyword: Aceh traditional food, Pliek u, Antimicrobial activity, Active compounds

Judul: Cycle Hamilton pada Graf Lengkap, Graf Regular, dan Graf 2-Connected 4-Regular Berorder Kurang dari Sepuluh.
Abstrak: Suatu graf disebut graf Hamilton apabila graf tersebut memuat cycle Hamilton, yaitu cycle yang melewati setiap vertex tepat satu kali. Menentukan keberadaan cycle Hamilton pada suatu graf dapat menggunakan syarat cukup yang berupa teorema-teorema yang telah diperkenalkan sejak tahun 1950-an. Beberapa syarat cukup yang dibahas dalam karya ilmiah ini adalah syarat cukup yang berhubungan dengan graf lengkap dan graf regular. ,,,
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular.