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In this paper, it is reported for first time about modification of activated natural zeolite from Flores Island Indonesia with ion imprinted polymer (IIP@AFINZ) for selective adsorption of Cr(VI) from aqueous solution. Here, the IIP@AFINZ was prepared by using template ion, complex agent, monomer, cross-linker such as: Cr(VI), 4-Vp, EGDMA, BPO respectively. Polymerization was leading in porogent ethanol : acetone. Several adsorption parameter such as pH effect, mass adsorbent, contact times, temperature and initial sample concentration toward adsorption process of Cr(VI) were also studied. The maximum adsorption capacity for IIP@AFINZ is 6.476 mg/L higher than on the NIP@AFINZ is 3.266 mg/L. The process of adsorption follows pseudo-second-order kinetic model and Langmuir isotherm model. The competitive adsorption studied showed a good performance of IIP@AFINZ to adsorption the Cr(VI) ion from water sample. Moreover, the reusability test for five times Cr(VI) adsorption using IIP@AFINZ showed there was no decrease of adsorption capacity was observed., Moroccan Journal of Chemistry, Vol. 7, No 1 (2019)

Hypercholesterolemia is a condition whereby the blood cholesterol level exceeds normal values. Cholesterol in food can increase blood cholesterol level; fat, cholesterol, and antioxidant intake are known to have major roles in the progress of coronary heart disease. This study seeks to determine the correlation of isoflavone and vitamin E intake from foodstuffs to total blood cholesterol level in hypercholesterolemia pationts. The research uses descriptive analytic methods. Isoflavone and vitamin E intake is recorded for 24 respondents through food recall and food frequency questionnaires. Total blood cholesterol levels for these respondents are then obtained from the medical records of Roemani Muhammadiyah Hospital Semarang. This study uses the Rank-Spearman test. The results are that 66.7% of respondents are male, 37.5% are 45-50 years old, 70.8% have ≥ 80 mg intake of isoflavones, but all respondents have

Dyslipidemia condition will effect on the occurrence of oxidative stress. one of the efforts to improve lipid profiles is by consuming food containing antioxidant which have the potential to improve lipid profiles (10). The aim of this study was to obtain a formula which contains the most nutrients and antioxidants from a combination of soybean tempe flour with bran. The method used in this study was an experiment. Black soybeans and yellow soybeans were processed into tempe and then molded, red bran and white bran were then heated using a Dreyer Cabinet with a temperature of 100oC for 20-30 minutes then sifted using an 80 mesh size sieve. Mix each (1) yellow soybean tempe flour + white bran flour, (2) black soybean tempe flour + white bran flour (BSF+ WBF) (3) yellow soybean tempe flour + red bran flour (YSF+ RBF), (4) black soybean tempe flour + red bran flour (BSF+ RBF), with a composition of 1: 1 and weighing 112 grams each, noncalorie sweetener 3 gram and 3 gram food flavoring. Results: The combination of YSF+ WBF with a composition of 1: 1 which had higher levels of protein, fat, vitamin E and low carbs compared to the combination of BSF+ WBF, YSF+ RBF or BSF+ RBF. Of the four best formulations received by the panelists, the combination of yellow soybean flour with white rice bran with a composition of 1: 1

Meat quality for the community is determined by the level of tenderizer. The process of meat tenderization could be done by giving papain enzymes derived from papaya fruit or leaves. Meat with the administration of papain enzymes can be analyzed based on protein profiles to see protein and microstructural integrity to see the texture of meat. The research sample was 20 g of beef and goat’s meat with the treatment using the enzyme papain derived from papaya leaves. Time variation of enzyme administration 1 h, 2 h, 4 h, and 8 h, as well as variations in the weight of crude papain extract from papaya leaves as much as 10 g, 15 g, and 20 g. Analysis of protein concentration using Bradford and Kjeldhal methods, and protein profiles using the SDS PAGE method, and microstructural analysis using SEM. The concentration of meat protein with the treatment of crude extract of papaya leaves decreased compared to control meat. Based on protein profile analysis showed that meat given the enzyme papain from papaya leaves experienced protein band loss at a size of 225 kDa, 150 kDa, 96 kDa, 86 kDa. Microstructural analysis showed that beef and goat’s meat treated with damage to collagen fibers, collagen fibers did not stick with muscle fibers, and the arrangement was irregular, in addition, there was a distance between muscle fibers.