Judul: Meta-analysis of the Effect of Blanching on Total Phenolic Content of Fruits and Vegetables
Abstrak: Blansir merupakan metode perlakuan awal yang paling umum pada buah dan sayur untuk menjaga kualitas produk. Berbagai penelitian menunjukkan hasil positif yang dapat meningkatkan total fenolik, namun beberapa penelitian menunjukkan hasil sebaliknya. Selain itu, perbedaan parameter blansir seperti metode blansir dan klasifikasi buah dan sayur pada beberapa penelitian juga diketahui dapat meningkatkan maupun menurunkan kandungan total fenolik. Penelitian ini bertujuan untuk menganalisis pengaruh blansir terhadap total fenolik pada buah dan sayur menggunakan meta-analisis. Seleksi studi dilakukan dengan metode PRISMA. Ada 28 artikel dan 82 data yang digunakan untuk meta-analisis. Data dianalisis dengan metode Hedges’d untuk menghitung ukuran efek dengan interval kepercayaan (CI) menggunakan perangkat lunak OpenMee. Hasil penelitian menunjukkan bahwa blansir berpengaruh signifikan terhadap peningkatan total fenolik (Hedges’d[95% CI]: 0,782 [0,037 - 1,527]; p<0,05). Pada klasifikasi sub kelompok buah dan sayur, blansir berpengaruh signifikan terhadap peningkatan total fenolik pada daun (Hedges’d[95% CI]: 1,484 [0,185 – 2,782]) dan buah (Hedges’d[95% CI]: 2,504 [0,153 – 4,854] dibandingkan dengan tangkai dan batang, buah sebagai sayuran, tunas dan kecambah, kacang-kacangan dan bunga. Pada sub kelompok metode blansir, blansir air panas (Hedges’d[95% CI]: 1,096 [0,234– 1,959]) berpengaruh signifikan terhadap peningkatan total fenolik dibandingkan dengan blansir uap panas. Selain itu, meta-analisis ini kuat terhadap bias publikasi., Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Various studies showed positive results that can improve total phenolic content, but others studies showed the opposite results. In addition, differences in blanching parameters such as methods and classification of fruits and vegetables in various studies are also known can improve or reduce total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a metaanalysis approach. Study selection was conducted with the PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges‟d to calculate effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching had the significant effect in increasing total phenolic content (Hedges‟d[95% CI]: 0,782 [0,037 to 1,527]; p<0,05). In classification of fruits and vegetables subgroups, blanching had the significant effect in increasing total phenolic content in leaves (Hedges‟d[95% CI]: 1,484 [0,185 – 2,782]) and fruits (Hedges‟d[95% CI]: 2,504 [0,153 – 4,854] compared to stems and stalks, fruits as vegetable, shoots and sprouts, pulses and flowers. In blanching method subgroups, hot water blanching (Hedges‟d[95% CI]: 1,096 [0,234– 1,959]) had the significant effect in increasing total phenolic content compared to steam blanching. Moreover, this meta-analysis was robust against publication bias.
Keyword: blanching, fruits, meta-analysis, total phenolic, vegetables

Judul: Analisis kapasitas antioksidan dan kandungan total fenol pada sayuran
Abstrak: Sampai saat ini penelitian mengenai analisis kapasitas antioksidan dari berbagai jenis sayuran Indonesia masih terbatas. Tujuan penelitian ini adalah menganalisis kapasitas antioksidan dan kandungan total fenol dari berbagai jenis sayuran Indonesia. Penentuan 21 jenis sayur dan lokasi pembelian sayur (pasar Anyar, Bogor) dilakukan dengan metode purposive. Kapasitas antioksidan dianalisis dengan metode 1.1-diphenyl-2- picrylhydrazyl (DPPH) dan kandungan total fenolnya dengan Folin- Ciocalteu basis basah. Kapasitas antioksidan terbesar terdapat pada pohpohan yaitu 35.91±0.21 mg AEAC/100 g atau 3043.62±0.12 mg/100 g, dan terkecil pada labu siam yaitu 0.30 mg±0.09 AEAC/100 g atau 5.01±0.02 mg/100 g. Sayuran daun berwarna hijau dan merah memiliki kapasitas antioksidan lebih besar dibanding sayuran bunga, buah, umbi dan kacang. Kandungan total fenol tertinggi terdapat pada selada 190.74±0.80 mg TAE/100 g dan terendah pada labu siam 6.63±0.75 mg TAE/100 g. Terdapat hubungan yang positif antara kapasitas antioksidan dan kandungan total fenol (p<0.01, r=0.661) pada sayuran., Limited studies analyzed antioxidant capacity of vegetables of Indonesia. The aim of this study was to analyze antioxidant capacity and total phenolic content of vegetables of Indonesia. Purposive sampling was applied to determine 21 types of vegetables and purchasing location (Anyar traditional market of Bogor). The antioxidant capacity was determined using 1.1-diphenyl-2-picrylhydrazyl (DPPH) method, while total phenolic content were determined using Folin-Ciocalteu method on fresh weigh basis. The highest antioxidant capacity was found in pohpohan 35.91±0.21 mg AEAC/100 g or 3043.62±0.12 mg/100 g, while the lowest was in chayote 0.30 mg±0.09 AEAC/100 g or 5.01±0.02 mg/100 g. Green and red leavy vegetables have higher antioxidant capacity than others. The highest total phenolic content was found in lettuce 190.74±0.80 mg TAE/100 g and the lowest was in chayote 6.63±0.75 mg TAE/100 g. There is possitive correlation between antioxidant capacity and total phenolic content in these vegetables (p<0.01, r=0.661). Keywords: antioxidant, DPPH,
Keyword: antioksidan, DPPH, total fenol, sayuran

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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