Judul: Pengaruh Suhu Dan Waktu Penyeduhan Teh Hijau (Camellia Sinensis) serta Proses Pencernaan In Vitro terhadap Aktivitas Inhibisi Lipase
Abstrak: Obesity will lead to many other degenerative diseases. One of the alternative solutions to prevent obesity is by inhibiting the digestion of lipids. Green tea extract has anti-lipase activity. This research aims to determine the effect of time (5, 10, and 15 minutes) and temperature (70, 85, and 100˚C) of green tea brewing and in vitro digestion on lipase inhibition. The research method is divided into two stages, green tea brewing and in vitro gastrointestinal pH simulation. Green tea extract is analyzed for anti-lipase activity, total phenol, and condensed tannin level. The results showed that the temperature and time of brewing influence the level of lipase inhibition, total phenol, and condensed tannin of green tea extract. The total phenols and condensed tannin level have a strong correlation with the lipase inhibition. The green tea initial extract (before in vitro digestion) in 85˚C for 5 min and 100˚C temperature in all the time showed the highest inhibition activity. But, after in vitro digestion, only green tea which brewed in 100˚C for 5 minutes and 10 minutes which had the best inhibition of lipase. There are no difference in significant level for inhibition activity between green tea brewed in 100˚C brewing temperature for 5 minutes and 10 minutes.
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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: Pola Pernikahan Masyarakat Batak Karo di Perantauan
Abstrak: Pernikahan adalah budaya yang tidak akan pernah berhenti, pernikahan akan terjadi secara berkelanjutan Dasarnya, karena pernikahan merupakan kebutuhan biologis manusia. Indonesia adalah negara yang kaya akan budaya dan etnis. Setiap suku di Indonesia mempunyai tata cara/adat istiadat dalam pelaksanaan pernikahan itu sendiri. Begitupun dengan suku Batak karo yang mempunyai sendiri tata cara pelaksanaan pernikahan. Seiring dengan perkembangan zaman Karo Banyak masyarakat yang merantau ke berbagai daerah di Indonesia, salah satunya Bogor berjalan-jalan. Masyarakat Karo yang merantau ke wilayah Bogor pada umumnya akan berusaha melakukan adaptasi ke negara tempat tinggal baru. Keadaan ini juga terjadi pada perkawinan Karo dalam pola adaptasi di Bogor. Namun adaptasi pernikahan masyarakat Karo di Bogor berupaya menjaga nilai-nilai budaya Karo dan sakralisme perkawinan. Mereka do Karo Dimodifikasi pada pola perkawinan, dengan tetap menjaga nilai budaya pernikahan.
Keyword: Weddings Karo, Adaptation marriage patterns, Attitudes