Judul: Uji Toksisitas Senyawa Total katekin Teh Camellia-Murbei Sebagai Minuman Kesehatan
Abstrak: Teh adalah minuman yang sudah populer dimasyarakat Indonesia. Kajian-kajian ilmiah telah banyak yang membahas mengenai manfaat teh bagi kesehatan, di antaranya adalah adanya kandungan bahan aktif total katekin yang baik sebagai antioksidan. Di sisi lain pada budidaya murbei, pemanfaatan daun murbei masih terbatas untuk pakan ulat sutera, sehingga ketersediaan daun murbei ini menjadi potensi untuk diolah menjadi minuman fungsional yang dipadu dengan daun teh, karena daun murbei memiliki kandungan bahan aktif berupa 1-deoxynojirimycin yang bermanfaat bagi penderita diabetes mellitus. Gabungan antara daun teh (Camellia sinensis) dengan daun murbei (Morus sp) menghasilkan minuman yang dinamakan teh camellia-murbei. Teh ini kemudian dianalisis kandungan kimia dan fitokimianya kemudian dilakukan uji toksisitas untuk menjamin keamanannya. Tujuan penelitian ini adalah 1) Menghasilkan minuman teh camellia-murbei skala laboratorium yang memiliki mutu sesuai dengan SNI teh dan bermanfaat bagi kesehatan. 2) Melakukan uji kimia dan fitokimia ekstrak teh camellia-murbei. 3) Melakukan uji toksisitas dari total katekin minuman teh camellia-murbei dengan metode bioassay daphnia. 4) Menentukan dosis LC50 dari total katekin minuman teh camellia-murbei dan estimasi nilai LD50.
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Judul: Formulasi Teh Celup Campuran Teh Hijau (Camellia Sinensis)-Murbei (Morus Alba)–Stevia (Stevia Rebaudiana) serta Pengaruhnya Terhadap Aktivitas Antioksidan
Abstrak: Tea is one of the fuctional beverage which has been researched and developed for health benefits. Mixing of Green Tea (Camellia sinensis)-Mulberry (Morus alba)-Stevia (Stevia rebaudiana) into a tea bag has a potential as functional beverage due to phenolics compound which is known can act as antioxidant. The main objective of this research was to study the antioxidant effects of the mixing of green tea-mulberry-stevia tea bag formulation. Factor used in this study was the level of mulberry tea in green tea-mulberry-stevia mixing tea bag which were 13.33% (FA), 23.33% (FB), 33.33% (FC), 43.3% (FD), and 53.33% (FE). The data results showed that the total phenolic content of the five formulas were in the range of 528 to 1216 mg/100 g and the antioxidant were in the range of 563 to 670 mg/100g AEAC (Ascorbic Equivalent Antioxidant Capacity). The highest total phenol content and highest antioxidant was found in formula FA which contain 13.33% of mulberry tea. Analysis also showed that there is a positive correlation (p<0.05, r=0.902) between total phenolic content and antioxidant in green tea-mulberry-stevia mixing tea
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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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