Jansen Silalahi

Tinuktuk is a traditional Simalungun food, consisting of herbs and spices, that has been consumed for generations. Traditionally, it is believed to prevent disease. Lifestyle changes, especially after the pandemic, have driven the functional beverage market. Functional beverage innovation by elevating plant-based, natural, and sustainable local culture is important. This study evaluated the antioxidant activity of dried tinuktuk powder and obtained the most preferred tinuktuk-based beverage formulas (TDs) based on sensory acceptance, comparing brewing techniques using tea bags and teapots. Tinuktuk powder has a variable 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant in the range of 13 - 45% lower inhibition compared to vitamin C (75%). Infusion of tinuktuk powder with a ratio of 10% (b/v) showed the most acceptable compared to 4 and 7%. The results of the study showed that TDs had a pH ranging from 4.2 - 4.8. The pH in this study may be appropriate to maintain the bioactivity of phenolic compounds in the formulated beverage. The total dissolved solids at 3.2 - 4 °Brix which may be influenced by the ingredients used. The formula with the highest antioxidant activity (45%) was also in an acceptable score for hedonic sensory properties, including colour, aroma, appearance, and taste in the range between 3.3 – 3.7 ('like' – 'very like'). The results of the study show the potential of tinuktuk-based drinks as a source of antioxidants with good sensory properties. The brewing technique using tea bags or teapots in this study showed better antioxidant capacity when using teapots. This shows that antioxidant extraction is better using teapots. Thus, the selection of the right brewing method and brewing time can improve the quality and acceptance of the drink. The relationship between brewing methods and their influence on viscosity and flavor perception has also been reported recently. These findings demonstrate the importance of how functional beverages are prepared, which may guide future research aimed at improving the functional properties of herbal drinks. Key words: Functional beverages, Functional food development, Herbal-based drinks, Traditional beverages

Diabetes mellitus (DM) is linked to the oxidative stress that affects the production of malondialdehyde (MDA), glutathione peroxidase (GPx), and pro-inflammatory cytokine (IL-1β). This study evaluated the capability of tinuktuk-based drinks (TDs), a traditional drink from Simalungun heritage, in alleviating DM in diabetic rats. Diabetic condition was induced by streptozocin 50 mg/kg body weight, and the rats were treated with TDs at doses of 2, 3, and 4 mL for 21 days, in comparison with diabetic rats without treatment, treated with commercial medicine, and healthy rats. The results showed that intervention with TDs maintained the blood glucose level from 132 – 144 mg/dL at the initial diabetic stage to a normal range of 94 – 101 mg/dL after 21 days of experiments. TDs intervention decreased the MDA level of diabetic rats from 338.6 ng/mL to 141 – 162 ng/mL. The IL-1β in diabetic rats decreased from 28.95 ng/mL without treatment to 18 – 21.7 ng/mL in TDs treatments. A higher level of GPx (449 – 543 ng/mL) was identified in diabetic rats administered with TDs compared to that of untreated diabetic groups. Consequently, less damage was observed in the Langerhans island of the TDs treated rats. Compared to commercial medicine, TDs at 2 – 4 doses can be used for DM management shown by its capability to reduce the blood glucose level, MDA, and IL-1β, increase the GPx, and maintain the body weight.

The development of ways to test the quantities of preservatives in beverages is required, since they are often included in these drinks. It is important to keep an eye on the amount of preservatives used in drinks since several research have shown that they may cause a variety of disorders. The researchers in this study set out to find out how much sodium benzoate and potassium sorbate were in various drinks sampled from the city of Medan. They also wanted to make sure their analytical approach was sound.This study used a reversed-phase HPLC technique using an Eclipse plus C18 column measuring 250 x 4.6 mm and 5 μm, a phosphate buffer mobile phase with a pH of 5, a 70:30 ratio of metanol, and a flow rate of 1.0 ml/minute. The linearity test passed with a coefficient of determination (R2) of 0.99998 - 0.99999, as shown in the method validation results. A range of 0.2541-0.31101 mg/kg was observed for the LOD values. There was an intermediate accuracy of 0.24% to 0.28%, a percent RSD of the repetability values ranging from 0.21% to 0.24%, and a LOQ from 0.8469 to 1,0338 mg/kg. An average of 99.95% to 104.52% recovery was the outcome. Beverage sweetener determination using the described approach has been a success.

Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed fresh or processed into several products, such as flour, drinks and sweets. This study aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana (Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca flour, glucose syrup, egg albumen, coconut oil, salt, and dried salak fruit powder at 0 g as the control, 100 g (bar 1), 150 g (bar 2) and 200 g (bar 3). The chemical characteristic analysis showed that the control energy bars (CEB) per 100 g consisted of 63.17 g of carbohydrates, 1.95 g of protein, 13.42 g of fat, 6.40 mg of vitamin C, 248.05 mg of potassium and 381.24 kcal. Energy bar salak 1 (EBS1) had 377.44 kcal with a composition of 68.34 g carbohydrates, 1.71 g protein, 10.81 g fat, 8.00 mg vitamin C and 347.05 mg potassium. Energy bar salak 2 (EBS2) contained 375.49 kcal with 71.48 g carbohydrate, 1.84 g protein, 9.12 g fat, 5.77 mg vitamin C and 368.42 mg potassium. Energy bar salak 3 (EBS3) showed 369.40 kcal with 74.54 g carbohydrates, 1.92 g protein, 7.07 g fat, 9.96 mg vitamin C and 410.24 mg potassium. Based on sensory evaluation, the untrained panellists indicated that ESB3 was the most preferred, even though EBS1 and EBS2 were also very much acceptable. In conclusion, energy bars containing salak (EBS1, EBS2, EBS3) were lower in calories than the control energy bars due to the lower addition of flour. From the data obtained, salak has a good potential to be used as an additional ingredient to develop energy bars.

Wound healing is a complex process involving many cells consisting of four phases namely hemostasis, inflammation, proliferation, and remodeling. The usage of natural resources that have pharmacological features can hasten the wound's physiological healing procedure. The example of natural resources is virgin coconut oil (VCO) and ethanol extract of Artocarpus lakoocha Roxb. leaves (EEAL) which have the potential for wound healing. This study aimed to examine the combination of VCO and EEAL in an ointment formulation for wound healing in male Wistar rats. The ointment was divided into five formulas with different concentrations of VCO and EEAL and underwent stability and homogeneity evaluation. In vivo animal testing was divided into five groups according to the number of formulas. The wound healing activity was evaluated by using white male rats in the aspect of wound healing percentage and epithelial diameter from a histopathology study. The results showed that all formulas are stable and F3 by using the ratio of 3:1 (VCO: EEAL) has the best wound healing activity in the aspect of wound healing percentage and epithelial diameter compared to the other groups. In conclusion, our findings suggest that the VCO and EEAL in ointment preparation have great potential for wound healing activity.

Porang flour is a rich source of glucomannan, while mangosteen peel contains antibacterial and antioxidant compounds. Both of these materials can be combined in making edible films which can be applied for environmentally friendly food packaging. The addition of a plasticizer, such as sorbitol, is expected to provide the elasticity properties of the resulting film. This study aimed to evaluate the edible film properties made from glucomannan with various concentration (3% and 4%), and without the addition of mangosteen peel extract or with the addition of extract of mangosteen peel (1%). The results showed that the edible film with the highest tensile strength was obtained in the edible film made from 4% glucomannan without or with 1% mangosteen peel extract, namely 2.6985 MPa and 2.6697 MPa respectively, while the thicknesses were 0.21 mm and 0.23 mm respectively.

Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that is produced through fermenting process, and this food is believed to contain high probiotics. The objective of the current research is to determine the potential of LAB as a probiotic that has been obtained from Dengke Naniura. Dengke Naniura was traditionally prepared from Cyprinus carpio. Four LABs have been successfully isolated from Dengke Naniura, such as D7DA3, D7B3, D7DBF and D7DN3. Those four LAB isolates were identified as Lactobacillus sp. This result has been confirmed by the non-spore forming bacterium, non-motile, and Gram-positive. Also, it has been supported by biochemical test, for the example Voges Proskauer, catalase test, Methyl Red test, and carbohydrate fermentation. Several tests have been performed for determining the properties of the isolated LABs as probiotic, for the example: physiological properties, acid and bile tolerance and antimicrobial activities. As a probiotic, the fermentation profile of the isolated LAB was evaluated, including titratable acidity, pH, and organoleptic test. The all four isolates show the ability to survive in the MRS broth medium at pH 2 and 3. At the pH 3, the isolates of D7B3 show the highest ability to survive; it is about 100%, after 2 hours of incubation time. This data is followed by D7DBF4 with value 90 and 24% at pH 3 and 2, respectively. Otherwise, the isolate of D7DN3 and D7DA3 shows the lowest value, it is about 55-58% and 52-58% at pH 3 and 2, respectively. The fermented milk has been successfully made from LAB that has been isolated from Dengke Naniura. The fermented milk prepared using D7DA3 and D7DN3 has consistence and odor as similar as yoghurt, otherwise the isolate of D7DB3 and D7DBF4 produced fermented milk that is too thick. The fermented milk prepared from these isolates, D7DA3, D7DBF4 and D7DN3 has a normal taste. The better taste has been obtained in the fermented milk that was prepared using D7B3 isolate. The fermented milk prepared using LAB and obtained from Dengke Naniura has titratable acidity of 0.92-1.15% with pH 4.03-4.60.

Pendahuluan: Sayuran merupakan sumber utama nitrat dan nitrit di dalam makanan. Kadar nitrat dan nitrit dalam sayuran dipengaruhi oleh umur tanaman dan jenis pupuk yang digunakan. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemupukan terhadap kadar nitrat dan nitrit di dalam sayur kangkung. Metode: Kangkung ditanam tanpa pupuk, pupuk kandang, dan pupuk urea. Pemetikan dilakukan pada hari ke 22, 25 dan 28. Penetapan kadar nitrit dilakukan dengan pereaksi asam sulfanilat dan N-(1-naftil) etilendiamin dihidroklorida. Kemudian kadar nitrit diukur dengan spektrofotometri sinar tampak pada panjang gelombang maksimum 540 nm. Penetapan kadar nitrat dilakukan dengan mereduksi nitrat menjadi nitrit dengan serbuk Zn dalam suasana asam, kemudian ditentukan sebagai nitrit dan hasilnya dikonversi terhadap nitrat. Hasil: Penelitian menunjukkan bahwa kadar nitrit dan nitrat lebih tinggi dibandingkan dengan pupuk kandang dan tanpa pupuk. Kadar nitrat terendah terdapat pada kangkung tanpa pupuk pada pemetikan hari ke-22 yaitu 2,33 mg/kg, dan kadar nitrat tertinggi terdapat pada kangkung dengan pupuk urea pemetikan hari ke-28 yaitu 68,59 mg/kg. Kadar nitrit terendah yaitu 21,46 mg/kg yang terdapat pada kangkung tanpa pupuk pada hari ke 22 dan kadar nitrit tertinggi yaitu 67,90 mg/kg pada pemetikan hari ke 28 pada kangkung dengan pupuk urea. Kesimpulan: Pupuk urea lebih meningkatkan kadar nitrit dan nitrat dalam kangkung dibandingkan dengan pupuk kandang dan tanpa pupuk. Makin lama umur pemetikan meningkatkan kadar nitrat dan nitrit dalam kangkung.

BACKGROUND: Nitrosamine is a carcinogen and the maximum level in processed meat products set by WHO. AIM: The purpose of this study was to determine nitrosamine levels in meat products in Medan City and compared nitrosamine levels with standards set by WHO. METHODS: The samples analysed were obtained from Berastagi Supermarket, sausages, burgers, corned beef and smoked beef. Nitrosamine levels were determined by reverse phase liquid chromatography-mass spectrometry. RESULTS: The results showed that only 5 out of 20 samples of N-nitroso-thiazolidine-4-carboxylic acid (NTCA) nitrosamine ranged from 501.290 to 4227.492 µg/kg. The highest level of NTCA was found in smoked beef (Chiefs), which is 4227.492 µg/kg. N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) was contained in all the samples analysed which ranged from 20.50 to 989.175 µg/kg. The highest NMTCA nitrosamine content was found in smoked beef (Chiefs), which is 989.175 µg/kg. CONCLUSION: From this study reveal that nitrosamines in meat products exceed the maximum standards set by WHO (10 µg/kg).