Judul: Pengaruh Suhu dan Lama Penyeduhan Teh Hitam (Camellia sinensis) serta Proses Pencernaan secara In Vitro terhadap Penghambatan Aktivitas Enzim Alfa Amilase dan Alfa Glukosidase secara In Vitro
Abstrak: Diabetes is a chronic disease that occurs either when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin. Natural alpha amylase and alpha glucosidase inhibitors from food-grade plants offer an attractive strategy to eather manage or prevent type 2 diabetes by controlling of starch breakdown and intestinal glucose absorption. Black tea is the second most widely consumed beverage in the world after water. A lot of researches about bioactive compounds in tea related have been done. In this study, six extracts treated with different combination of temperature and brewing time were investigated for alpha amylase and alpha glucosidase inhibitory potential. Furthermore, the influence of the digestion condition in vitro to the activity of the enzymes was also performed in this study. The enzymes inhibitory and total phenol was measured by spectrophotometric while tannin content was measured by gravimetric method. Results showed that tea brewed by 70oC 15 minutes, 70oC 30 minutes, 100oC 5 minutes, 100oC 15 minutes can optimally inhibit amylase at initial extract (as an estimation of salivary alpha amylase), 70oC 15 minutes and 100oC 5 minutes can optimally inhibit pH digestion-controlled extract (pancreatic amylase), 70oC 30 minutes and 100oC 30 minutes can optimally inhibit alpha glucosidase at initial extract, also 70oC 15 minutes, 100oC 15 minutes, and 100oC 30 minutes can optimally inhibit at pH digestion-controlled extract. Alpha amylase inhibitory has a positive correlation with tannin content but not with total phenol. While alpha glucosidase inhibitory showed no correlation with tannin and showed a negative correlation with total phenol.
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Judul: Pengaruh Suhu dan Waktu Penyeduhan Teh Hitam (Camellia sinensis) serta Proses Pencernaan In Vitro terhadap Aktivitas Inhibisi Lipase
Abstrak: Recently, obesity has become a global problem that occurs not only in developed but also in developing country. One of the options to prevent obesity is by controlling bodyweight, which can be done by inhibiting the action of pancreatic lipase (anti-lipase) and resulted in reducing the absorbed lipid. Black tea is one of the food products that have anti-lipase activity. This study aims to determine the effect of time (5, 10, and 15 minutes) and temperature (70, 85, and 100 oC) of black tea brewing and in vitro digestion on lipase inhibition. The research method is divided into two stages, black tea brewing and in vitro gastrointestinal pH simulation. Beside anti-lipase activity, black tea extract is analyzed for the total phenol and condensed tannin level. The results showed that the brewing temperature, time, and the combination of them both influence the level of lipase inhibition, total phenol, and condensed tannin. Simulation of gastrointestinal pH on the extract caused decrease of lipase inhibition, total phenol, and condensed tannin level. The highest value of lipase inhibition by black tea extracts after subjected to gastrointestinal pH simulation, which show an overview of inhibition that actually occur in the small intestine, are black tea brewed at 70 °C for 5 minutes (47.91%) and 10 minutes (46.38%), and 100 oC for 15 minutes (54.23%). The activity of lipase was estimated to be inhibited by phenolic compound and condensed tannin in temperature of 70 oC brewed tea. Meanwhile, when brewed at 85 oC and 100 oC, only condensed tannin positively correlated with lipase inhibition. Based on overall results, it can be concluded that in order to reduce the absorption of lipids is advisable to drink black tea which is brewed at 70 °C for 5 min and 10 minutes, or 100 oC for 15 minutes.
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Judul: Transformasi Dari Desa Kembali Ke Nagari (Studi Kasus  Di Kenagarian IV Koto Palembayan, Sumatera Barat)
Abstrak: Secara tradisional masyarakat Minang hidup berkelompok dalam suatu ikatan genealogis dan teritorial yang otonom dengan pemerintahan kolektif berdasarkan hukum adat dalam sebuah sistem pemerintahan yang disebut nagari. Keberadaan pemerintahan nagari praktis hilang secara de jure dari Sumatera Barat sejak diberlakukannya UU No. 5 tahun 1979 mengenai bentuk pemerintahan terendah yaitu desa, kebijakan ini membuat nagari terpecah ke dalam bentuk desa. Jatuhnya rezim pemerintahan orde baru telah membawa perubahan dari sistem pemerintah sentralistik menjadi desentralistik. Pemerintah kemudian mengeluarkan UU No. 22 tahun 1999 yang memberikan peluang untuk menghidupkan kembali bentuk pemerintahan asli jika masyarakat setempat menginginkannya. UU No. 22/1999 ini selanjutnya disempurnakan oleh UU No. 32/2004.
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