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Articles by Alfi Asben
Total Records ( 5 ) for Alfi Asben
  Rahmi Eka Putri , Anwar Kasim , Emriadi and Alfi Asben
  Background and Objective: Cinnamon is one of the plantation crops found in West Sumatra. The main product of cinnamon is the dry bark, while the use of the wood is still limited to firewood. This study was designed to discover other alternatives of cinnamon wood as raw material for pyrolysis. This study aimed to determine the effectiveness of the liquid smoke from various levels of pyrolysis time against Bacillus sp. and Staphylococcus aureus. Materials and Methods: The liquid smoke as pyrolysis result was taken every 30 min, during the all pyrolysis period of 240 min. The effectiveness of liquid smoke against bacteria was observed by the antibacterial activity of the Inhibition Zone (IZ), the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). Results: The results showed that the liquid smoke from the cinnamon wood was a "very strong" anti-bacterial. The best pyrolysis time of cinnamon wood was 240 min as the most effective time. The IZ of cinnamon liquid smoke with pyrolysis time of 240 min against Bacillus sp. was 31.7 mm, while the IZ of S. aureus was 39.7 mm. The MIC was 1.56% for Bacillus sp. and 0.39% for S. aureus. MBC was 3.13% for Bacillus sp. and 0.78% for S. aureus. Conclusion: The longer pyrolysis time, the stronger the antibacterial properties. Pyrolysis time for 240 min produced the most effective liquid smoke in inhibiting the growth of Bacillus sp. and S. aureus. The result of IZ, MIC and MBC concluded that Bacillus sp. was more resistant than S. aureus to liquid smoke of cinnamon.
  Lily Syukriani , Netti Herawati , Alfi Asben , Irfan Suliansyah and Jamsari Jamsari
  Background and Objective: Banana cv. Raja is widely cultivated in West Sumatra, Indonesia. The physicochemical properties of starch and flour were investigated to determine their functional food prospects in industrial food. Materials and Methods: Starch and flour of banana cv. Raja was characterized using proximate analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier-Transform Infrared (FT-IR), X-Ray Fluorescence (XRF) and Rapid Visco-Analyzer (RVA). Results: Banana cv. Raja starch contains 40.73% starch, 17.49% amylose, 55.5% water, 0.66% ash, 0.83% protein and 0.18% fat. The size of the granules is ranging from 20-30 μm in irregular and ellipsoidal-truncated shapes. The structure of crystallinity belongs to the type B while the gelatinization temperature is 74.9°C. Furthermore, the starch composed of 41.06% potassium, 12.85% phosphorus, 12.74% iron, 9.4% calcium and 7.5% magnesium. Conclusion: The morphological and physicochemical starch characteristics of Banana cv. Raja and has similar characteristics with its flour. Meanwhile the swelling power and the solubility value of the flour were higher than the starch. The gelatinization temperatures of starch and flour were 74.9 and 73.4°C, respectively.
  Jamsari Jamsari , Muhammad Arif Setiawan , Bastian Nova , Lily Syukriani , Siti Nur Aisyah and Alfi Asben
  Background and Objective: Protocols commonly used in plant DNA extraction were known to be highly time-consuming and harmful due to the application of some hazardous reagents. Therefore, it was not applicable for such laboratories with limited resources as well as for high-throughput analysis. This study was aimed to develop a rapid yet less hazardous DNA extraction protocol for a plant using potassium phosphate buffer. Materials and Methods: Genomic DNA of chili pepper (Capsicum annuum) was extracted using potassium phosphate buffer and its efficacy was compared to three widely known protocols (CTAB-based, mini preparation and commercial kit). The extracted DNA from those four methods was evaluated based on its quality, quantity, practicality and cost per reaction. Results: Genomic DNA resulted from potassium phosphate buffer-based protocol exhibited comparable quality with adequate concentration for further downstream analysis. Results of PCR and sequencing were also emphasized the amplifiable DNA quality from this developed protocol. Compared to those commonly used protocols, potassium phosphate buffer consisted of 5 main working steps only, thus providing a simple yet rapid plant DNA extraction protocol. Since this protocol used ethanol only, it also offered a less hazardous and low-cost protocol that applicable for those resource-limited laboratories. Conclusion: This developed protocol provided a promising alternative of plant DNA extraction that might be applicable for both large scale analysis and any laboratory type. Further investigation was needed to evaluate its efficacy in extracting genomic DNA from various plants with different morphological characteristic.
  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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