Judul: Kajian stabilitas beberapa formulasi bir pletok (minuman khas Betawi) dan pengaruhnya selama penyimpanan
Abstrak: Bir pletok merupakan salah satu minuman tradisional yang berasal dari daerah Betawi. Minuman ini pada hakikatnya adalah jamu, tetapi memiliki rasa yang manis. Minuman ini berkhasiat menurunkan gejala masuk angin, mengatasi sariawan, kelelahan dan reumatik. Pemasaran bir pletok saat ini masih mengalami masalah, yaitu umur simpannya yang relatif singkat, sehingga belum diproduksi dalam jumlah yang besar. Penelitian ini bertujuan untuk mendapatkan formulasi minuman bir pletok yang disukai dengan umur simpan yang lebih baik dari sebelumnya serta untuk mempelajari stabilitas beberapa formulasi yang dibuat berdasarkan pada peningkatan penggunaan rempah-rempah yang mengandung komponen antimikroba dan mengetahui pengaruhnya selama penyimpanan. Penelitian ini secara umum terbagi dalam dua tahap, yaitu penelitian pendahuluan dan penelitian lanjutan. Penelitian pendahuluan meliputi penyiapan bahan baku, pengukuran kadar air, pembuatan formula bir pletok dan pengujian organoleptik. Penelitian lanjutan meliputi penyimpanan bir pletok dalam botol pada dua tingkat suhu, yaitu suhu kamar (29-30°C) dan suhu 37°C. Selama delapan minggu penyimpanan tersebut dilakukan pengamatan terhadap nilai pH, nilai total padatan terlarut, derajat kecerahan, total mikroba dan uji organoleptik terhadap aroma dan warna bir pletok. Bir pletok terbuat dari 17 macam rempah, yaitu jahe, kayu secang, cabe jawa, kayu manis, sereh, lada putih, lada hitam, daun pandan, cengkeh, kembang pala, biji pala, adas manis, kapulaga besar, kapulaga kecil, jintan hitam, pekak dan kayu mesoyi. Formula yang diujikan terdiri dari empat macam, yaitu formula standar (formula 1), formula 2 dengan peningkatan kayu secang 50 persen, formula 3 dengan peningkatan kayu manis sebesar 50 persen dan formula 4 dengan peningkatan cengkeh sebesar 50 persen. Kandungan gula dan rempah yang digunakan untuk keempat formula bir pletok adalah 12% (w/v) gula dan 1,00% (w/v) campuran rempah. ...
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Judul: Pengaruh Suhu dan Transparansi Kemasan terhadap Stabilitas Kapasitas Antioksidan sebagai Parameter Umur Simpan Bir Pletok
Abstrak: Bir Pletok is a Betawi traditional beverage product made from spices and herbs. Bir Pletok has many advantages, such as to keep body warm and to prevent cold . Bir pletok’s key benefit is related to its antioxidant capacity. The packaging and the storage environment are two important factors in the beverage industry include bir pletok. These factors could affect the antioxidant capacity. The antioxidant capacity in food could decrease due to high temperature and other specific conditions. In the present study the change of antioxidant capacity during the storage and the storage time of bir pletok in the bottle glass packaging with different transperancy and different storage temperature were evaluated. ASS method was used to find the storage time of bir pletok with temperature parameter and ESS method was used to find the storage time of bir pletok with packaging transperancy parameter , whereas the reduction of DPPH method was used to determine the antioxidant capacity of bir pletok during 8 weeks of storage. The storage time of bir pletok that had been storage in 300, 370C, and 500C were 29,45 days, 22,55 days, and 10,67 days respectively. Among the three levels of storage temperatures evaluated in this research, the best temperature for bir pletok storage is 300C. The storage time of bir pletok that had been storage in transparent, brown, and dark bottle glass were 19,28 days, 25,05 days, and 29,91 days respectively. The result of the study showed that the non-transparent packaging was the best condition for bir pletok storage.
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Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship