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The direct synthesis of bio-composite aerogel (BA) of bacterial cellulose/polysaccharide from Arenga pinnata Merr. seeds using Acetobacter xylinum has been successfully carried out. The starter of Acetobacter xylinum used was obtained from the pineapple pulp while the palm seeds with soft textured was used. The weight of the palm seeds were varied of 15, 20, 25 and 30 grams and the volume of Acetobacter xylinum were diverse from 1 to 6 ml. The process started from converting hydrogel to alcogel by exchanging ethanol solvents at concentrations of 70%, 96%, and pure ethanol followed by vacuum drying to form aerogel. Spectrophotometer FT-IR did not showed any changes in functional groups and only the interaction of bacterial cellulose and palm seed polysaccharides detected. The maximum tensile strength for (BA) was obtained in the ratio of palm seed polysaccharides with Acetobacter xylinum of 25 g : 5 ml. Compared to bacterial cellulose the BA have Young modulus and tensile strength better of 12.6 GPa and 369.1 GPa, respectively. The cavities on the surface of the bio-composite aerogel are increasingly closed. [ABSTRACT FROM AUTHOR]

A novel bio-composite of bacterial cellulose (BC) and galactomannan Arenga pinnata Merr (GA) has been synthesis using Acetobacter Xylinium in coconut water media containing fertilizer. A foamed hydrogel bio-composite occurred after 7 days which was then soaked in different concentrations of ethanol solution (70, 96 and 100%) followed by drying in a desiccator under vacuum condition to produce white thin paper with the thickness varying from 0.325 to 0.700 mm. The surface morphology of the bio-composite was studied using scanning microscope electron which showed that GA molecule could cover BC holes rendering decreasing holes size. The swelling property of bio-composite was determined in water, simulated intestinal fluid and simulated gastric fluid. The result indicated that increasing GA could increase swelling properties. The functional group of bio-composite BC/GA did not change based on infra-red spectroscopy. Therefore it can be concluded that bio-composite BC/GA presented suitable properties to be used as a drug carrier. [ABSTRACT FROM AUTHOR]

The synthesis of galactomannan maleic esters has been conducted by esterification of galactomannan palm seed (Arenga pinnata Merr.) with maleic anhydride using NaHCO3 as catalyst assisted by microwave irradiation. Extraction of galactomannan from palm seeds was carried out using water and ethanol as solvent followed by drying resulting galactomannan of 4.3%. The esterification was performed under microwave irradiation with power of 10P for 3, 5, 7, 9 and 11 minutes. The formation of a galactomannan ester was indicated by the appearance of a peak at a wavenumber of 1722 cm-1 which showed the presence of a C=O ester group. The titration method was used to determine the degree of substitution of the ester formed. The highest degree of substitution was 2.47 which obtained after 9 minutes irradiation. The scanning electron microscopy (SEM) analysis shows changes in surface morphology from bumpy fused fiber in galactomannan to sided coarse grains which indicates that an esterification reaction has occurred in galactomannan. [ABSTRACT FROM AUTHOR]

Kombucha is a traditional beverages product prepared by fermentation of sweet medium and is notable for its health advantages. The present study aimed to evaluate the Vitamin C content and Antimicrobial properties of Soursop Leaves Kombucha during fermentation for 14 days and analyzed with an interval of 7 days. The isolated galactomannan and commercial galactomannan were determined using the Fourier-Transform Infrared Spectroscopy. Furthermore, the vitamin C content was analyzed using U.V Spectrophotometer; meanwhile, the antimicrobial properties of the kombucha beverages were prepared by the agar diffusion method. Different concentrations of soursop leaves were analyzed after 0, 7, and 14 days with three replicates, respectively. The results showed that the content of Vitamin C gradually increased at each concentration and variation time. The vitamin C content reached the highest value of 218.348 ± 1.7769 mg/L with 1.5% (w/v) of soursop leaves and the lowest value of 99.706 ± 1.0707 mg/L with 0.5%(w/v) of soursop leaves. The fermented metabolite showed increasing antimicrobial activity for two weeks of fermentation. It reached the highest value for Staphylococcus aureus at 0.517 ± 0.011 and Escherichia coli at 0.628 ± 0.0281. These data reveal that soursop leaves Kombucha utilized with galactomannan appears to be used as a probiotic drink with high content of Vitamin C. [ABSTRACT FROM AUTHOR]

Carboxymethyl polysaccharides of Arenga pinnata endosperm (APE) seeds can be synthesized directly without the addition of water through the reaction between soft and hard APE polysaccharides with chloroacetate using NaOH solution under irradiation of microwaves for 5 minutes. Firstly the soft and hard APE were crushed. Next the etherification process using NaOH solution and sodium chloro acetate reagent in 96% ethanol was conducted with a ratio of sodium chloro acetate and NaOH used was 1.95: 2.6 (w/w) and in soft and hard APE seeds. The carboxymethyl polysaccharides of soft and hard APE seeds obtained have brown color and were analyzed by spectrophotometer FT-IR, X-RD and SEM. The formation of carboxymethyl polysaccharides was characterized by the appearance of absorption bands in the wavenumber area of 1729 cm-1 which indicates the presence of C = O stretching vibrations from carboxymethyl. The degree of substitution obtained by the titration method is between 1.58 - 1.86. The X-RD results show that the hard and soft carboxymethyl APE seeds are amorphous and the intensity of the carboxymethyl polysaccharides of the soft APE seeds is lowers than from the hard APE and the degree of substitution is lower. The surface morphology of hard APE is finer than soft APE seeds. [ABSTRACT FROM AUTHOR]

The Vitamin C level of Soursop leaves Kombucha using galactomannan as a food source of acidic bacteria in Kombucha was investigated. The aimed of this study was focused on evaluating the vitamin C content in the Kombucha during fermentation for 14 days using indophenol titration method. Soursop Leaves were prepared by drying the fresh leaves in the oven at 70°C for 3 hours and Galactomannan was obtained by centrifugation process of endosperm of Arenga pinnata in neutral condition. Inoculation of the soursop leaves kombucha was performed by 20% (v/v) from previous kombucha broth and the samples with different concentration 0.5%(w/v), 1%(w/v) and 1.5%(w/v) were analyzed after 0, 7 and 14 days with 3 replications respectively. The results showed that there was a significant influence of concentration of soursop leaves and time duration during fermentation. The highest level of Vitamin C present in 1.5% (w/v) soursop leaves when fermented it for 14 days (3.3094 ± 0.439 mg/100 mL) and the lowest level of Vitamin C present in 0.5%(w/v) soursop leaves towards 0 days fermentation (0.3214 ± 0.067 mg/100 mL). Process duration and concentration of the leaves were the main factor influencing the content of Vitamin C of Kombucha. [ABSTRACT FROM AUTHOR]