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Dryobalanops aromatica or also known as Sumatran camphor is an endemic flora that can be found on the islands of Sumatra and Kalimantan. Dryobalanops aromatica is a producer of borneol/camphor compounds in oil or crystal form. In this study, the crystals were isolated from Dryobalanops aromatica oil and then oxidized to camphor. The synthesis was continued by reacting camphor with semicarbazide and ethyl-2-chloro acetoacetate to form oxazole camphor with sodium acetate catalyst. The formation of D. aromatica crystals, camphor crystal, and camphor oxazole was then characterized using thin-layer chromatography (TLC), FT-IR, UV-Vis, and GC-MS/LC-MS. D. aromatica crystal, camphor crystal, and camphor oxazole were successfully synthesized with a mass of 0.6211, 0.1564, and 0.5535 grams, respectively. Antioxidant activity was measured using the DPPH free radical method. Camphor oxazole compound has a very strong antioxidant activity with an IC50 value of 11.03 ppm which is a very strong antioxidant activity. Meanwhile, Dryobalanops aromatica oil has an IC50 value of 4293 ppm, D. aromatica crystal has a value above 10000 while camphor has no antioxidant activity. [ABSTRACT FROM AUTHOR]

Porang flour is a functional food product with a variety of uses. This study aims to enhance the nutritional value of noodle's product by fortifying konjac and palm sago flour. Five noodles' formulas were tested with various concentration of konjac and palm sago flour. Organoleptic test was carried out to measure the preference level to the products. The parameters assessed were colour, aroma, taste, and texture. In addition, proximate parameters including water content, ash content, total amount of fat, protein content, carbohydrate and crude fibre content were tested as well. The result shows wet noodles fortified by konjac and palm sago flour met the standards quality of wet noodles in Indonesia (SNI 01-2897-1992). In addition, Formula number 2 (wheat: palm sago: konjac = 80:10:10) come up as the most preferred formula. Increasing the fortification proportion could increase the noodle's carbohydrate, fat, and crude fibre contents. The calcium content was doubled with addition of sago palm and konjac flour. [ABSTRACT FROM AUTHOR]

Wood is biomass made from lignocellulose, the main raw material for pulp production, both species of hardwood and softwood. Utilization of as much wood as possible, including less-known wood species, is widely open because the availability of good quality wood for industry raw materials is increasingly limited. In general, all wood species can be used for paper pulp. But the selection of types of lignocellulosic material with specific properties, such as physical, anatomical and chemical, play an important role in efficiently using wood as raw materials for pulp and paper. This research was carried out to examine wood properties (specific gravity, fiber quality and cellulose content) of four less-known hardwoods from natural tropical rainforest in South Sulawesi province of Indonesia and assessed their potential use for paper pulp. Those hardwood species comprised of cempedak (Artocarpus integer Merr.), jabon merah (Anthocephalus macrophyllus Hav.), saling-saling (Artocarpus teysmanii Miq.) and simpur (Dillenia serrata Thunb.). The specific gravity determined by the weight of oven dried wood and volume of air dried wood where the wood volume be measured by water immersion method, the fiber dimensions measured through maceration preparations which was made using the Franklin procedure, while TAPPI method used for chemical analysis. In condition to paper pulp raw material, the specific gravity (0.40 – 0.69) is categorized as moderate, the fiber quality is classified as good (class II), and cellulose content (40.12% - 52.47%) is categorized as moderate to high for all those less-known hardwoods. All four less-known hardwoods studied potentially use for paper pulp raw materials. But simpur has the most potential due to long fiber and higher specific gravity. [ABSTRACT FROM AUTHOR]

Research on Saurauia vulcani bioactivity has been widely reported as an antioxidant, anti-cholesterol, antidiabetic, antihyperlipidemic and antimicrobial. The traditional communities in North Sumatra usually used it as an antidiabetic remedy. Groups of compounds from the genus Saurauia are steroids, terpenoids and flavonoids. The purpose of the study was to ascertain of Saurauia vulcani extract in various solvents i.e., methanol, ethyl acetate, and n-hexane. The anticancer activity was checked in vitro using MTT assay on HeLa and MCF-7 cells. The results presented that the methanol, ethyl acetate, n-hexane and fractions revealed cytotoxic against HeLa cell line, with IC50 value 324,44; 457,18 and 2280,82μg/mL, respectively. This result indicated that testing with HeLa cancer cells presented that methanol's and ethyl acetate's leaf extract revealed moderate cytotoxic bioactivity against cancer cells; meanwhile, n-hexane's extract afforded no cytotoxic activity. Meanwhile, the cytotoxicity activity value against the MCF-7 cell lines was achieved at IC50 values of 320.77; 374.95, and 4405.35 µg/mL, correspondingly with methanol, ethyl acetate, and n-hexane fractions, respectively. This value of the cytotoxic activity with MCF-7 cells presented that methanol's and ethyl acetate's exhibited moderate cytotoxic activity against cancer cells. Next, n-hexane's leaf extract extracts used no cytotoxic bioactivity. [ABSTRACT FROM AUTHOR]

Food is one of the very basic needs for humans. Along with the increasing population growth rate, the need for food also increases in quality and quantity. The staple food consumed by most Indonesians is rice. Government Regulation Number 17 of 2015 concerning Food Security and Nutrition states that one of the indicators of achieving food and nutrition sufficiency is by diversifying food and improving community nutrition. Diversification of food types including the introduction of local food ingredients to reduce rice consumption. One of the potential local food ingredients in Indonesia is sago and palm sugar. The nutritional content of sago in the form of protein, calcium, iron and teonine is still lower than rice and dry corn. For this reason, the quality of processing sago into flour needs to be improved to meet better nutritional content by means of fortification. In addition, Indonesia still faces health problems in the form of obesity and stunting. Current data shows that there are around 28 toddlers who suffer from stunting out of 100 toddlers. This study aim to create a diversification product based on sagoo by improve the nutritional value through fortification process using porang and palm granules as fortificant agents. Biscuits are the type of diversification product that created in this study. The biscuits were made with seven (7) formula variants (B1-B7) with different levels of each main ingredient. Proximate analysis and organoleptic tests were conducted to determine respondents' nutritional value and level of preference for the research product. The results show that one formula did not meet the nutritional standards based on the reference from the National Standards Agency of the Republic of Indonesia. The results of the organoleptic test showed that formula of B2 were the most preferred variants. [ABSTRACT FROM AUTHOR]