Tebu ireng Saccharum officinarum L. merupakan jenis tebu lokal yang memiliki ciri khusus yaitu warna batangnya yang tradisional tebu ireng dimanfaatkan sebagai obat penyakit dapat dimanfaatkan secara tradisional sebagai obat diabetes, diyakini tebu ireng masih banyak menyimpan manfaat lain yang belum banyak diketahui. Studi ini dilakukan untuk mengetahui efektivitas ekstrak tebu ireng sebagai antioksidan dan antimikroba, ditinjau dari beberapa bagian tanamannya. Proses ekstraksi menggunakan metode maserasi dengan pelarut methanol, uji aktivitas antioksidan dilakukan dengan metode DPPH free radical scavenger menggunakan spektrofotometer UV-Vis. Pengujian aktivitas antimikroba dilakukan dengan menggunakan metode difusi agar Kirby-Bauer disc diffusion method. Hasil studi menunjukkan bahwa tebu ireng memiliki kemampuan sebagai kepekatan warna dari tebu ireng berkorelasi dengan aktifitas dari keseluruhan bagian tanaman tebu ireng efektif untuk menghambat pertumbuhan bakteri Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aeruginosa dan Streptococcus mutans, namun tidak efektif menghambat pertumbuhan jamur Candida ireng mengandung pigmen Antosianinserta kaya akan serat pangan . Discover the world's research25+ million members160+ million publication billion citationsJoin for free A preview of the PDF is not available ... As a plant conservation site, Bali Botanic Garden BBG have been started to introduce Poaceae species into its collection since 1982 [9]. Previous studies regarding the edibility of Poaceae species collected in BBG which focused only on the bamboo species has been conducted [9], while studies regarding of the non-bamboo Poaceae species were focused only on the photoactivity of Cymbopogon winterianus and Saccharum officinarum [15,16]. With those in mind, this study aims to presents a list of edible Poaceae collected in BBG. ...Poaceae is one of the world’s most notable food plant families. As an ex-situ conservation site, Bali Botanic Garden BBG has collected numerous Poaceae species since 1982. Unfortunately, the study to documented the edibility of all Poaceae collections in BBG is still limited as previous studies regarding the garden Poaceae collection are focusing on bamboo and other limited species. Thus, this study aims to present a list of edible Poaceae species collected in the garden. As a result, there are 13 genera of Poaceae in BBG that were found to be edible, Bambusa, Coix, Cymbopogon, Dendrocalamus, Gigantochloa, Imperata, Neololeba, Phyllostachys, Saccharum, Schizostachyum, Setaria, Thyrsostachys, and Thysanolaena. Most of them are bamboo which the shoot is consumed as cooked vegetables. However, other parts of the Poaceae plant species in this list are consumed as various dishes. In conclusion, BBG has been collected many edible Poaceae species which potentially support food security. Wawan SujarwoOrasi ini, menegaskan bahwa transformasi etnobotani dengan kekinian Iptek dalam pengungkapkan nilai guna dan potensi lokal tumbuhan diyakini dapat mewujudkan pengelolaan dan layanan ekosistemnya secara berkelanjutan. Transformasi etnobotani terkini harus mengaktualisasikan diri pada perkembangan ilmu pengetahuan, teknologi, dan inovasi terkini dengan menampilkan peran dan peluang etnobotani dalam bioprospeksi, teknologi genomik, machine learning, sehingga kekinian etnobotani dapat menjawab tantangan perubahan kondisi lingkungan dan perkembangan budaya. Kekinian etnobotani dalam implementasinya harus 1 fokus pada titik sentral kajian etnisitas dan Kehati, 2 mengaktualisasikan etnobotani sesuai perkembangan Iptek, 3 dapat menjadi sumber data untuk mendukung pengembangan Iptek terapan, 4 dapat mengungkapkan pengetahuan lokal yang berguna dan berharga dengan menghubungkan masalah yang sebenarnya, 5 dapat memberikan dukungan untuk peningkatan persaingan produk lokal, upaya konservasi Kehati, fungsi lingkungan, dan dukungan untuk hak intelektual masyarakat lokal, 6 membuktikan keilmiahan pengetahuan lokal menjadi lebih berdaya-guna, 7 memiliki peran pengembangan konsep bio-culture, bio-economy, sustainability, dan continuous improvement, dan 8 mensinergikan dengan key stakeholders academic, business, government, community, dan media, sehingga kekinian etnobotani Indonesia turut andil dalam melindungi, mengelola secara berkelanjutan, memulihkan ekosistem alami dan mengatasi tantangan masyarakat secara efektif dan adaptif, sekaligus memberikan manfaat bagi kesejahteraan manusia dan Penelitian dengan judul uji daya hambat ekstrak daun kedondong Lannea grandis Engl terhadap pertumbuhan bakteri Erwinia carotovora, penyebab busuk lunak lidah buaya telah dilakukan secara invitro pada media PPGA dan pengujian aktifitas antibakteri ekstrak daun kedondong pada potongan daun lidah buaya. Penelitian ini bertujuan untuk mengetahui aktifitas bakterisida ekstrak daun kedondong dan konsentrasi hambatan minimal terhadap pertumbuhan bakteri Erwinea carotovora. Bakteri E. Carotovoradiisolasi dari tanaman Lidah Buaya yang terserang penyakit busuk lunak.. Bagian daun diantara yang sakit dan sehat dipotong dengan ukuran ± 3 cm dan dibersihkan dengan air dan kemudian direndam dengan alkohol 70% selama 2 menit dimasukan ke laminar flowDaun kedondong yang telah bersih dirajang ditimbang sebanyak 100 gram, kemudian ditambah dengan solven methanol sebanyak 1000 ml. rendaman ekstrak disaring dengan kertas saring watman no 2. Filtrat yang diperoleh diuapkan dengan vacum rotary evaporator untuk memisahkan antara pelarut methanol dan hingga konsentrasinya. Bakteri hasil isolasi diperbanyak pada media PPGA miring sebagai stok untuk pengujian Koloni bakteri pathogen hasil isolasi berwarna putih kekuningan dengan aroma menyerupai aroma gas belerang. Berdasarkan hasil penelitian, maka dapat dibuat simpulan bahwa ekstrak daun kedondong mampu menghambat pertumbuhan bakteri E carotovora dengan konsentrasi dosis minimal 4 % pada media PPGA dan potongan daun lidah pada konsentrasi 1, 2 dan 3 % belum mampu memberikan daya hambat. Kata kunci Daya hambat, Ekstrak kedondong, lidah buaya ABSTRACT Research with the title of the inhibition test kedondong leaf extract Lannea grandisENGL on the growth of bacteria Erwinia carotovora, causes soft rot of Aloe vera have been conducted in vitro on media PPGA and testing of antibacterial activity of leaf extract kedondong on aloe vera leaf pieces. This study aims to determine the bactericidal activity of leaf extract and concentration kedondong minimal constraints on the growth of bacteria Erwinea carotovora. Bacteria E. Carotovora isolated from the Aloe Vera plant soft rot of leaves among the sick and the healthy cut to the size of ± 3 cm and cleaned with water and then soaked with 70% alcohol for 2 minutes inserted into laminarNormalina ArpiRoasted coconut paste Acehnese u neulheu containing high fat ± 70 % which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design RBD with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol ascorbic acid A1, and BHA BHT A2. Factor K is the concentration of antioxidants, there are 3 levels ie % 0 % K1, % % K2, and 0 % % K3. Factor P is the storage time, there are two levels ie 0 months P1 and 2 months P2. The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase P≤0,01 in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol %, the combination of α-tocopherol with ascorbic acid % %, and the synthetic antioxidants BHA with BHT single or in combination can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of in rind extracts of three sugarcane cultivars, ROC 22, Haitang 22 and Guitang 21, were characterized using ultra performance liquid chromatography UPLC combined with electrospray ionization quadrupole-time-of-flight tandem mass spectrometry ESI-QTOF-MS/MS. A total of thirteen anthocyanins were identified and quantified. Except for cyanidin-3-glucoside, twelve anthocyanins were reported for the first time from sugarcane. The total anthocyanin content TAC varied significantly from Haitang 22 to μg/g dry rind weight DW ROC 22. Regarding single anthocyanins, ROC 22 contained μg/g DW cyanidin-3-glucoside but this anthocyanin was not identified in the other two cultivars. Instead, Guitang 21 contained μg/g DW malvidin-3-p-coumaroyl-rhamnoside-5-glucoside. The rinds of red sugarcane cultivars ROC 22 and Guitang 21 had higher total antioxidant activities than green sugarcane Haitang 22, which was attributed to much higher contents of free and total phenolics. This study provides useful information for the production of valuable nutraceuticals from recent years, knowledge of anthocyanin pigments has undergone unprecedented expansion. Indeed, the molecular genetic control of anthocyanin biosynthesis is now one of the best understood of all secondary metabolic pathways. Advances in analytical technology have led to the discovery of many novel anthocyanin compounds, dramatically enriching the palette used by plant breeders to introduce vibrant new colors into horticultural crops. The food industry, too, has benefited from this research; methods for stabilizing the colors of anthocyanins extracted from cell cultures have been optimized, opening the way for their use as natural food colorings. Recent scientific research has also focused on the possible benefits to human health from the ingestion of anthocyanin-rich foods. Anthocyanins are remarkably potent antioxidants. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, defense from herbivores, and protection from environmental stressors. Anthocyanins are highly versatile and enormously useful to plants. This book covers the biosynthesis and function of anthocyanins and the related proanthocyanidins in plants, and their applications in agriculture, food products, and human health. The book addresses wide-ranging issues that include human nutrition, the pastoral sector, cell culture production systems, food colorants, flower and fruit color, plant biotic interactions, and the responses of plants to environmental stress. Kevin Gould is an Associate Professor in Biological Sciences at Victoria University of Wellington, New Zealand, where he teaches plant development and physiological plant ecology. He has a long-standing research interest in the functional significance of anthocyanins in leaves, stems and roots. Chris Winefield is a Senior Lecturer in Plant Biotechnology and Biochemistry at Lincoln University, New Zealand, where he teaches plant biochemistry and biotechnology applications in modern plant biology. He has a long-standing research interest in the metabolism and molecular biology of plant secondary metabolites, especially the production of anthocyanins in ornamental flower crops. Latterly he has begun work characterizing metabolic pathways responsible for the formation of flavor and aroma compounds in wine grape. Kevin Davies leads the Plant Pigments Team of Crop & Food Research, Palmerston North, New Zealand. His group studies the molecular genetics of pigment biosynthesis in ornamentals, fruit and vegetables. A particular interest is the transcriptional regulation of flavonoid A. F. HendryJ. D. HoughtonIn this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa­ chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S. Rui ZhengShan SuJianbin LiRui Hai LiuIn this work, recovery of phenolics from sugarcane bagasse was performed and total phenolic content, total flavonoid content and antioxidant activities were measured. Four fractions were yielded after extraction with various solvents and ethyl acetate fraction was performed into further purification, producing 30 sub-fractions G1–G30. Six compounds were isolated and their structures were identified by high resolution mass spectrometry HR-MS and high definition nuclear magnetic resonance HD-NMR spectroscopy as p-coumaric acid, tricin, luteolin, tricin 7-O-β-glucopyranoside, protocatechuic acid and diosmetin 6-C-glucoside which was identified in this species for the first time. Tricin expressed highest antioxidant activity in ORAC assay ± μmol TE/μmol but no antioxidant activity in PSC and CAA assays. The structure-activity relationship was discussed to elucidate the different activities of the isolated phenolics in ORAC and CAA assays. Luteolin, p-coumaric acid and protocatechuic acid showed antiproliferative effect against MCF-7 cells with the EC50 at and μM, respectively. This work reported the recovery of individual phenolics from bagasse, which suggested bagasse could be an abundant source of bioactive phenolics.

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