Search

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]