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Articles by Alfi Asben
Total Records ( 2 ) for Alfi Asben
  Tuty Anggraini , Neswati and Alfi Asben
  Background and Objectives: This study is the first to explain in detail the process to extract gambir from Uncaria gambir. The aim of this study was to identify the process used to produce gambir. The process is called ‘mangampo,’ which yields dried gambir extracts. This unique traditional process can be useful for researchers to understand the conventional processing of natural resources with beneficial compounds. Materials and Methods: The materials used in this research were the leaves and branches of Uncaria gambir. This study conducted a survey of gambir processing methods in Pesisir Selatan and Lima Puluh Kota, the central regions of gambir production in West Sumatra. Results: The results of this study showed that the procedure of ‘mangampo’ consists of harvesting the leaves and branches, steaming until condensed water appears on the leaves and branches, pressing the steamed leaves and branches, collecting the extract, thickening the extract (until a paste forms), forming the gambir paste and drying the paste. Conclusion: In both regions (Pesisir Selatan and Lima Puluh Kota), the same principle of extracting gambir is used and ‘mangampo’ is a unique traditional method to produce gambir.
  Fauzan Azima , Alfi Asben , Cesar Welya Refdi , H. Surya Aulia and Daimon Syukri
  Background and Objective: The consumption of green leafy vegetables are very important for human health. The nutrient quality such as vitamin C, phenolics and mineral (Fe, Zn, Mg) of green leafy vegetables may be decreased or increased by thermal-processing. This study evaluated the effect of different thermal cooking methods including boiling, steaming and stir-frying on the content of vitamin C, phenolics and mineral (Fe, Zn, Mg) in several green leafy vegetables. Materials and Methods: Observation in a laboratory experiment was done using iodine titration method, spectrophotometric Folin-Ciocalteu method and atomic absorption spectrophotometric method for determination of vitamin C, phenolics and minerals in control and treated samples, respectively. Results: Boiling process had maintained the vitamin C better than steaming and stir frying. The changes in the amount of phenolics were found to be significantly higher in stir- frying. Furthermore, the mineral contents was not affected in all cooking methods. Conclusion: In the present study, the boiling and stir-frying method of cooking has found to be the best for healthy eating of treated green leafy vegetables
 
 
 
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