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Journal : Journal of Applied Agricultural Science and Technology

The Antioxidant Characteristics of The Liquid Smoke of Cocoa Shell ( Theobroma cacao, l ) In Different Water Content Variations I Ketut Budaraga; Eva Susanti; Asnurita Asnurita; Elliza Nurdin; Ramaiyulis Ramaiyulis
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.106

Abstract

Agricultural and plantation wastes, especially cocoa plants, have not been widely used, although in some conditions they have potential as animal feed ingredients and raw materials for composting. So needs a program potential utilization of waste produced by the plant cocoa is cocoa shell waste such as being liquid smoke. Liquid smoke is a natural food preservative. One of the advantages of liquid smoke is antioxidant compounds. This study aims to know the antioxidant activity of cocoa shell liquid smoke on a variety of different water content. This research is an experimental quantitative descriptive method so that an analysis of the antioxidant activity of liquid smoke from cocoa peel is obtained. The results showed that the liquid smoke of cocoa peels at a moisture content of 25%, 20%, 15%, and 10% had strong antioxidant activity because the IC 50 values obtained were below 50 ppm.
Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli I Ketut Budaraga; Dian Pramana Putra; Wellyalina Wellyalina
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 1 (2020): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i1.130

Abstract

The layer cake is one of the traditional cakes that are very popular with the community. The addition of Moringa leafs is expected to extend the period of storage and the components of the nutrition can be increased. Moringa leaves indicate to contain an antibacterial compound that is the result of secondary metabolites. This compound consists of alkaloids, tannins, flavonoids, terpenoids, saponins, and others. The purpose of this study was to determine the antibacterial properties of Moringa leaves added to layer cake against pathogenic bacteria S. aureus and E. coli. Research has been implemented on April - May 2019. The testing of antibacterial activity by using well method. The results showed that the layer cake with the addition of 4% Moringa leaves indicated the high inhibition zone on the bacteria E. coli by 10.7 mm and S. aureus by 9.7 mm when compared with the addition of 1%, 2%, and 3 % Moringa leaves. The result of bacterial pathogens that were tested in Moringa leaves showed that the bacteria E. Coli had resistance to more robust compared with S. Aureus. This is indicated by the inhibition zone of E. coli that is greater than S. aureus bacteria.