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: 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: Karakteristik Barisan Eksak Pendek HomR(N, ) dan HomR( ,N)
Abstrak: Module merupakan generaIisasi dari ruang ve}ctor, dimana pada ruang vektor skalar-skalamya berasal dati suatu lapangan (field) sedangkan pada module skaJar-skalamya merupalam unsur-unsur dan suatu ring R dengan unsur satuan. Dari suatu grup komutatif yang unsur-unsumya dipadukan dengan unsur-unsur dart suatu ring R, maka akan mengbastlk.an yang namanya R-module. Himpunan seroua fungsi homomorfisma yang memetakan dati R-module M ke R-module N dinotasikan sebagai HomiM,N), dimana HomiM,N) juga merupakan suatu R-module.
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