Reny's bLog

BENEFIT OF GREEN TEA

2013-03-21T21:10:00.004-07:00

GREEN TEA

Tea has been cultivated for centuries, beginning in India and China. Today, tea is the most widely consumed beverage in the world, second only to water. Hundreds of millions of people drink tea, and studies suggest that green tea (Camellia sinesis) in particular has many health benefits. There are three main varieties of tea green, black, and oolong. The difference is in how the teas are processed. Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that fight free radicals-damaging compounds in the body that change cells, damage DNA, and even cause cell death. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

In traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, a diuretic (to help rid the body of excess fluid), an astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating gas, regulating body temperature and blood sugar, promoting digestion, and improving mental processes. Green tea has been extensively studied in people, animals, and laboratory experiments. Results from these studies suggest that green tea may help treat the following health conditions and benefit all of green tea :

Atherosclerosis

Clinical studies that look at populations of people indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. Population-based studies are studies that follow large groups of people over time or studies that compare groups of people living in different cultures or with different diets. Researchers aren't sure why green tea reduces the risk of heart disease by lowering cholesterol and triglyceride levels. Studies show that black tea has similar effects. In fact, researchers estimate that the rate of heart attack decreases by 11% with consumption of 3 cups of tea per day.

In May 2006, however, the U.S. Food and Drug Administration (FDA) rejected a petition from teamakers to allow tea labels to claim that green tea reduces the risk of heart disease. The FDA concluded that there is no credible evidence to support that claim.

High cholesterol

Research shows that green tea lowers total cholesterol and raises HDL ("good") cholesterol in both animals and people. One population-based clinical study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea.

Results from one animal study suggest that polyphenols in green tea may block cholesterol from being absorbed in the intestine and also help the body get rid of cholesterol. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Cancer

Several population-based clinical studies have shown that both green and black teas may help protect against cancer. For example, cancer rates tend to be low in countries such as Japan where people regularly consume green tea. However, it is not possible to know for sure from these population-based studies whether green tea actually prevents cancer in people.

Early clinical studies suggest that the polyphenols in tea, especially green tea, may play an important role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous cells and stop them from growing.

Bladder cancer. Only a few clinical studies have examined the relationship between bladder cancer and drinking tea. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow up clinical study by the same group of researchers revealed that people with bladder cancer particularly men who drank green tea had a better 5 year survival rate than those who did not.

Breast cancer. Clinical studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who drank the most green tea had the least spread of cancer. It was especially true in premenopausal women in the early stages of breast cancer. They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to have the cancer come back after they finished treatment. However, women with late stages of breast cancer had little or no improvement from drinking green tea.

There is no clear evidence one way or the other about green tea and breast cancer prevention. In one very large study, researchers found that drinking tea, green or any other type, was not associated with a reduced risk of breast cancer. However, when the researchers broke down the sample by age, they found that women under the age of 50 who consumed 3 or more cups of tea per day were 37% less likely to develop breast cancer compared to women who didn't drink tea.

Ovarian cancer. In a clinical study done with ovarian cancer patients in China, researchers found that women who drank at least one cup of green tea per day lived longer with the disease than those who didn' t drink green tea. In fact, those who drank the most tea, lived the longest. But other studies found no beneficial effects.

Colorectal cancer. Clinical studies on the effects of green tea on colon or rectal cancer have showed conflicting results. Some studies show decreased risk in those who drink the tea, while others show increased risk. In one study, women who drank 5 or more cups of green tea per day had a lower risk of colorectal cancer compared to non-tea-drinkers. There was no protective effect for men, however. Other studies show that drinking tea regularly may reduce the risk of colorectal cancer in women. More research is needed before researchers can recommend green tea for the prevention of colorectal cancer.

Esophageal cancer. Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, studies in people have produced conflicting findings. For example, one large-scale population-based clinical study found that green tea offered protection against the development of esophageal cancer, particularly among women. Another population-based clinical study found just the opposite green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting results, more research is needed before scientists can recommend green tea for the prevention of esophageal cancer.

Lung cancer. While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few clinical studies have looked at the link between drinking green tea and lung cancer in people. And even these studies have been conflicting. One population-based study found that Okinawan tea similar to green tea but partially fermented was associated with lower lung cancer risk, particularly among women. But a second clinical study found that green tea and black tea increased the risk of lung cancer. More studies are needed before researchers can draw any conclusions about green tea and lung cancer.

Pancreatic cancer. In one large-scale clinical study researchers compared green tea drinkers with non-drinkers and found that those who drank the most tea were less likely to develop pancreatic cancer. This was particularly true for women those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer.

However, it is not clear from this population-based study whether green tea is solely responsible for lowering pancreatic cancer risk. More studies in animals and people are needed before researchers can recommend green tea for the prevention of pancreatic cancer.

Prostate cancer. Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. In a large clinical study in Southeast China researchers found that the risk of prostate cancer went down with increasing frequency, duration and quantity of green tea consumption. However, both green and black tea extracts also stimulated genes that cause cells to be less sensitive to chemotherapy drugs. People who are undergoing chemotherapy should ask their doctors before drinking green or black tea, or taking tea supplements.

Skin cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anticancer properties that may help prevent the development and growth of skin tumors.

Stomach cancer. Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and stomach inflammation as those who did not drink green tea. However, a clinical study with more than 26,000 men and women in Japan found no association between green tea and stomach cancer risk. Some studies even suggest that green tea may increase the risk of stomach cancer. More clinical studies are underway to see whether green tea helps reduce the risk of stomach cancer.

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn's disease and ulcerative colitis, the two types of IBD. If green tea proves to help prevent colon cancer, it would also help those with IBD because they are at higher risk for colon cancer.

Diabetes

Green tea has been used traditionally to control blood sugar levels. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. In people with type 1 diabetes, their bodies make little or no insulin, which helps convert glucose or sugar into energy. Green tea may help regulate glucose in the body. A few small clinical studies have found that taking a green tea extract daily lowered the hemoglobin A1c level in people with borderline diabetes.

Liver disease

Population-based clinical studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop liver problems. Green tea also seems to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against liver tumors in mice.

Results from several animal and human studies suggest that one of the polyphenols in green tea, known as catechin, may help treat viral hepatitis, an inflammation of the liver. In these studies, catechin was used by itself in very high amounts. It is not clear whether green tea, which has a lower concentration of catechins, would have the same benefits.

10 cups of green tea a day could cause problems because of the high level of caffeine consumed. Ask your doctor about the best way to include green tea in your treatment.

Weight loss

Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One study found that the combination of green tea and caffeine improved weight loss and maintenance in people who were overweight and moderately obese. Some researchers think that substances in green tea known as catechins are responsible for the herb's fat-burning effect.

Other uses

One small study found that drinking green tea helped prevent dental cavities. More studies need to be done. Green tea may also be useful in inflammatory diseases, such as arthritis. Research suggests that green tea may help arthritis by reducing inflammation and slowing the breakdown of cartilage. Chemicals in green tea may also be help treat genital warts and prevent symptoms of colds and flu. Studies also show that drinking green tea is associated with reduced risk of dying from any cause.

- THANK YOU ^_^ -

MANFAAT BROKOLI BAGI KESEHATAN

2013-03-19T00:11:00.001-07:00

BROKOLI (BRASSICA OLERACEA)

Dari kuntum bunga tanaman sejenis kubis-kubisan, brokoli menjelma menjadi sayuran kaya manfaat. Dimakan mentah bisa, diolah menjadi beragam hidangan juga lezat. namun cara terbaik mengkonsumsi brokoli sebagai salad juga cara terbaik karena didalamnya banyak mengandung nutrisi. Brokoli sangat umum di seluruh Eropa, Amerika & Australia, kecuali di Afrika dan beberapa negara Asia Selatan seperti India , Pakistan , Bangladesh, Nepal dll, semua negara sudah merasakan manfaat brokoli.

Bukan rahasia lagi jika brokoli disebut sebagai sayuran sarat khasiat kesehatan. Kerabat dekat kembang kol (cauliflower) ini kaya akan provitamin A (karotenoid), asam folat dan vitamin C. Brokoli juga mengandung banyak mineral penting seperti kalsium, potasium, kalium, besi dan selenium. Sulfur dalam bentuk glukosinolat, senyawa antidot, monoterpene dan genestein juga dapat ditemukan dalam brokoli. Sementara flavonoid dan serat semakin memperkaya kandungan nutrisi brokoli.

Berikut merupakan Manfaat Brokoli bagi kesehatan serta khasiat dan Kandungannya :

· Tinggi kalsium

Kandungan kalsium pada 1 mangkuk brokoli yang direbus hampir setara dengan kalsium dalam segelas susu. Selain kalsium, brokoli juga kaya vitamin C. Bahkan kandungan vitamin C pada brokoli lebih tinggi dibanding kandungan vitamin C dalam satu buah jeruk. Asupan vitamin C yang pas jumlahnya, yaitu 90 mg per hari, bagi tubuh dan membantu tubuh lebih mudah menyerap zat besi.

· Manfaat Brokoli Untuk Kanker: Brokoli merupakan obat yang alami dan bisa nengobati berbagai jenis kanker, termasuk kanker payudara , kanker rahim, kanker prostat, kanker organ internal seperti paru-paru, usus, hati, ginjal dll dan kanker usus. Brokoli sangat baik untuk payudara dan kanker rahim, seperti menghilangkan estrogen ekstra dari tubuh. Hal ini disebabkan adanya kuat anti-karsinogen seperti glucoraphanin, diindolylmethane, beta-karoten, selenium dan nutrisi lain seperti vitamin C, vitamin A dan vitamin E, seng , kalium dan asam amino tertentu, yang juga anti baik -kanker agen.

· Manfaat Brokoli Untuk Detoksifikasi: Kehadiran vitamin C, belerang dan asam amino tertentu membuat brokoli menjadi pembasmi racun yang sangat baik. Ini membantu menghilangkan radikal bebas dan racun seperti asam urat dari tubuh, sehingga memurnikan darah dan menjaga dari masalah yang terkait dengan racun seperti bisul , gatal, ruam, gout, artritis , rematik, batu ginjal, penyakit kulit seperti eksim dan pengerasan kulit dll .

· Manfaat Brokoli Untuk Gangguan Perut: Brokoli merupakan herbal terbaik yang dapat menyumbahkan penyakit dan brokoli juga kaya serat, hampir semua gangguan perut termasuk menyembuhkan sembelit, serat yang terdapat pada brokoli sebagian besar terbentuk dari makanan, Para magnesium dan vitamin hadir dalam brokoli juga menyembuhkan keasaman, memfasilitasi pencernaan dan penyerapan nutrisi dari makanan dan menenangkan perut dengan mengurangi peradangan.

· Manfaat Brokoli Untuk Perawatan Kulit: Untuk menjaga kulit anda tetap bersinar dan selalu fres brokoli hadir dengan anti-oksidan seperti pembantu beta-karoten dan vitamin C dan lainnya seperti vitamin B kompleks, vitamin E (salah satu yang memberikan bersinar pada kulit Anda, rambut dan dll menghidupkan kembali jaringan kulit), vitamin A & K, asam lemak omega 3 (menambah glamour), asam amino dan folat hadir dalam brokoli. sekakan akan brokoli melakukan perawatan sangat baik dari kulit Anda.

· Manfaat Brokoli Untuk Penyakit Jantung: Terlepas dari anti-oksidan yang disebutkan di atas, brokoli memiliki kandungan serat yang sangat tinggi, beta-karoten, asam lemak omega-3 dan vitamin lainnya yang membantu mengurangi kolesterol jahat serta menjaga jantung berfungsi dengan baik dengan mengatur tekanan darah.

· Manfaat Brokoli Untuk Perawatan Mata & Katarak: Terutama zeaxanthin dan kemudian Beta-karoten, vitamin A, fosfor dan vitamin lain seperti Bcomplex, C dan E hadir dalam brokoli terutama untuk kesehatan pada mata. Zat ini melindungi mata terhadap degenerasi makula, katarak dan kerusakan perbaikan dari radiasi UV. brokoli juga bermanfaat untuk imunitas loh yang menjaga kita dari infeksi.

· Manfaat Brokoli Untuk Kesehatan Tulang: Brokoli sangat kaya kalsium gizi lainnya seperti magnesium, seng dan fosfor, Makan brokoli sangat bermanfaat terutama untuk anak-anak, orang tua dan wanita hamil atau ibu menyusui, karena orang-orang yang paling rentan terhadap osteoporosis, melemahnya tulang, gigi, dll, dan kekurangan kalsium.

· Manfaat Brokoli Untuk Kehamilan: Nah satu hal lagi nih yang dapat membantu para ibu ibu hamil agar terhindar dari sembelit, seperti yang kita tahu kalau brokoli itu kaya akan seratyang gizi dan nutrisi, seperti protein, kalsium, vitamin, anti oksidan, pendetoks, besi , fosfor dan lainnya, yang akan menjaga kesehatan saat hamil.

· Manfaat Brokoli Untuk Tekanan Darah Tinggi: Sebuah mineral penting, kromium, ditemukan berlimpah dalam brokoli, membantu dalam berfungsinya insulin dan mengatur gula darah, serta mengatur tekanan darah juga. Vitamin , yang membuat semua sistem kits berfungsi dengan baik dan tentunya banyak ditemukan pada brokoli, serta dengan serat dan omega-3 asam lemak, membantu mengatur tekanan darah.

· Manfaat Brokoli Untuk Anemia: Anemia secara langsung berhubungan dengan kurangnya zat besi dan protein tertentu. Maka dari itu Brokoli kaya dengan zat besi dan protein yang membentuk obat yang sangat baik untuk anemia.

· Manfaat Brokoli Untuk Manfaat lainnya: Sekarang, mari kita melihat semua nutrisi hadir dalam brokoli. Mereka adalah karbohidrat, omega-3 asam lemak, protein, vitamin A, B kompleks, C dan E, beta-karoten, kalsium, besi, magnesium, fosfor, kromium, kalium, mangan , glucoraphanin, diindolylmethane, zeaxanthin, air dan serat.

Olah dengan tepat

Sebelum diolah, brokoli harus dibersihkan lebih dulu dengan cara dibilas dengan air, dan bukan direndam. Mengapa? Merendam brokoli bisa mengurangi kandungan nutrisi di dalamnya.
Memasak brokoli membutuhkan kehati-hatian tersendiri. Cukup dimasak sebentar saja agar vitaminnya tidak rusak dan warnanya tetap menarik. Memasak brokoli terlalu matang membuat warnanya menjadi hijau kehitaman. Kadar nutrisinya juga banyak yang hilang, terutama vitamin C. Agar brokoli tetap hijau segar, rebus dengan air mendidih yang telah dicampur dengan 1/2 sdt garam.

Cara simpan brokoli

1. Agar tahan lama, simpan dengan cara memasukkan brokoli dalam kantung plastik lalu simpan dalam lemari es. Jangan cuci brokoli jika akan menyimpannya karena kandungan air di dalamnya akan membuat brokoli cepat layu.

2. Brokoli dapat disimpan di dalam lemari pendingin hingga selama empat hari, bergantung pada tingkat kesegarannya ketika dibeli.

3. Bersihkan brokoli dari kemungkinan adanya ulat. Celupkan ke dalam air hangat dengan posisi krop mengarah ke bawah. Setelah ulat keluar, angkat dan kibaskan brokoli.

4. Potong tangkai yang terlalu panjang dengan maksimal bonggol yang disertakan selebar 4 jari. Bonggol yang terlalu panjang membuat brokoli cepat tumbuh sehingga kuntumnya menjadi mekar dan berwarna kuning.

5. Masukkan brokoli ke dalam plastik hitam guna menjaga kelembabannya. Plastik hitam membuat brokoli terisolasi dari cahaya dan memperlambat metabolismenya. Hasilnya adalah warna hijau dan kesegarannya akan bertahan lebih lama.

T TERIMA KASIH ^_*

CARAMBOLA (STARFRUIT)

2013-03-17T21:28:00.001-07:00

CARAMBOLA (STARFRUIT)

Carambola, also known as starfruit, is the fruit of Averrhoa carambola, a species of tree native to the Philippines, Indonesia, Malaysia, India,Bangladesh and Sri Lanka. The fruit is popular throughout Southeast Asia, the South Pacific and parts of East Asia. The tree is also cultivated throughout non-indigenous tropical areas, such as in Latin America, the Caribbean, and the southern United States.

The fruit has distinctive ridges running down its sides (usually five, but can sometimes vary); in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand. They may also be used in cooking, and can be made into relishes, preserves, and juice drinks.

Gastronomy

Carambola, raw
Nutritional value per 100 g (3.5 oz)
Energy	128 kJ (31 kcal)
Carbohydrates	6.73 g
- Sugars	3.98 g
- Dietary fiber	2.8 g
Fat	.33 g
Protein	1.04 g
Pantothenic acid (B₅)	.39 mg (8%)
Folate (vit. B₉)	12 μg (3%)
Vitamin C	34.4 mg (41%)
Phosphorus	12 mg (2%)
Potassium	133 mg (3%)
Zinc	.12 mg (1%)

The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy, firm, and extremely juicy. It does not contain fibers and has a texture similar in consistency to that of grapes. Carambolas are best consumed shortly after they ripen, when they are yellow with a light shade of green or just after all traces of green have disappeared. They will also have brown ridges at the edges and feel firm. Fruits picked while still slightly green will turn yellow in storage at room temperature, but will not increase in sugar content. Overripe carambola will be yellow with brown spots and can become blander in taste and soggier in consistency

Ripe sweet type carambolas are sweet without being overwhelming as they rarely have more than 4% sugar content. They have a tart, sour undertone, and an oxalic acid odor. The taste is difficult to compare, but it has been likened to a mix of apple, pear, and citrus family fruits all at once. Unripe starfruits are firmer and sour, and taste like green apples

sugar, sometimes with apples Ripe carambolas may also be used in cooking. In Southeast Asia, they are usually stewed in cloves and. In China, they are cooked with fish. In Australia, they may be cooked as a vegetable, pickled, or made into jams. In Jamaica they are sometimes dried.

Unripe and sour type carambolas can be mixed with other chopped spices to make relishes in Australia. In the Philippines, unripe carambolas are eaten dipped in rock salt. In Thailand, they are cooked together with shrimp.

The juice from carambolas is also used in iced drinks, particularly the juice of the sour varieties. In Hawaii they are used to make sherbet, while in the Philippines they can be used as seasoning. In India, the juice is bottled for drinking.

Benefits

Carambola is rich in antioxidants, potassium, and vitamin C; and low in sugar, sodium, and acid. It is also a potent source of both primary and secondary polyphenolic antioxidants. Averrhoa carambola has both antioxidant and antimicrobial activities. Scavenging of nitric oxide (NO) by the fruit extract is dependent on concentration and stage of ripening. Extracts showed antimicrobial activity against E. coli, Klebsiella spp., Staphylococcus aureus, and Pseudomonas aeruginosa.

Risks

Carambolas contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysistreatment. Consumption by those with kidney failure can produce hiccups, vomiting, nausea, and mental confusion. Fatal outcomes have been documented in some patients.

Drug interactions

Like the grapefruit, carambola is considered to be a potent inhibitor of seven cytochrome P450 isoforms. These enzymes are significant in thefirst-pass elimination of many medicines, and, thus, the consumption of carambola or its juice in combination with certain medications can significantly increase their effective dosage within the body. Research into grapefruit juice has identified a number of common medications affected, including statins, which are commonly used to treat cardiovascular illness, and benzodiazepines (a tranquilizer family including diazepam).

Cultivation

The carambola is a tropical and subtropical fruit. It can be grown at up to 4,000 feet (1,200 m) in elevation. It prefers full sun exposure, but requires enough humidity and a total of 70 inches or more of rainfall a year. It does not have a soil type preference, but it requires good drainage.

Carambola trees are planted at least 20 feet (6.1 m) from each other and typically are fertilized three times a year. The tree grows rapidly and typically produces fruit at four or five years of age. The large amount of rain during spring actually reduces the amount of fruit, but, in ideal conditions, carambola can produce from 200 to 400 pounds (91 to 180 kg) of fruit a year. The carambola tree flowers throughout the year, with main fruiting seasons from April to June and October to December in Malaysia, for example, but fruiting also occurs at other times in some other locales, such as South Florida.

Major pests are fruit flies, fruit moths, ants, and birds. Crops are also susceptible to frost, especially in the United States and in the Philippines.

Top producers of carambola in the world market include Australia, Guyana, India, Israel, Malaysia, the Philippines, Taiwan, and the United States. Malaysia is a global leader in starfruit production by volume and ships the product widely to Asia and Europe. Due to concerns over pests and pathogens, however, whole starfruits cannot yet be imported to the US from Malaysia under current Food and Drug Administration regulations. In the United States, carambolas are grown in tropical and semitropical areas, including Texas, Florida and Hawaii.

In the United States, commercial cultivation and broad consumer acceptance of the fruit only dates to the 1970s. That acceptance is attributable to Morris Arkin, a backyard horticulturalist, fromCoral Gables, Florida. During the late 1960s, Arkin began cultivating plants and trees in his backyard, eventually developing a kind of carambola, or star fruit, that became commercially viable and was named after him. Until the early 1970s, carambola had been grown only as specimen trees in botanical gardens and experiment stations and as a curiosity in home landscapes. However, because of its attractive star shape when cut in cross-section and yellow to golden color, it began to grow in popularity. Fruit from early introductions were however, sour and sometimes considered unpalatable. This limited market and public acceptance, inhibiting development and expansion of carambola as a commercial fresh fruit. Arkin cultivated the 'Arkin' variety – a sweet carambola with good handling characteristics – in the mid to late 1970s. Soon afterward, the limited commercial area of carambola under cultivation in south Florida (4 to 12 ha) was top-worked to 'Arkin' and this new cultivar led to a rapid increase in consumer demand for the fruit which further stimulated interest in establishing new commercial plantings. Today, the 'Arkin' variety represents 98% of the current acreage in South Florida.

Other uses

The trees are also grown as ornamentals for their abundant brightly colored and unusually shaped fruits, as well as for their attractive dark green leaves and their lavender to pink flowers.

Like the bilimbi, the juice of the more acidic sour types can be used to clean rusty or tarnished metal (especially brass) as well as bleach rust stains from cloth. They may also be used as amordant in dyeing.

Common names

The carambola is known under different names in different countries. It should not be confused with the closely related bilimbi, with which it shares some common names.

· Assamese - kordoi (কৰ্দৈ) / rohdoi (ৰহদৈ)

· Telugu - ambanamkaya (అ౦బాణ౦కాయ)

· Bengali - kamranga (কামরাঙ্গা)

· Sinhala - kamranga

· Malayalam - Chaturappuli-Vairappuli (ചതുരപ്പുളി ,വൈരപ്പുളി)

· Marathi & Konkani- karambal

· English - carambola, starfruit

· Filipino - balimbíng, saranate

· Hindi & Gujarati - kamrakh

· Tamil - thambaratham (தம்பரத்தம்)

· Indonesian & Malay - belimbing

· Haiti Creole, Seychellois Creole and Mauritian Creole - karanbol

· Sylheti - khafrenga

· Jamaican - star fruit, jimbilin

· Vietnamese - khế

· Cambodian - plae speu (ផ្លែស្ពឺ)

· Kannada - karambal-drakshi

· Tulu - bimbli

· Guyana - Five Finger

· Trinidad and Tobago - five finger

· Thai - ma fueang (มะเฟือง)

· Suriname - Fransman birambi

· Oriya language - karmanga

ADSORPSI ASAM LEMAK BEBAS (ALB) PADA MINYAK GORENG BEKAS MENGGUNAKAN MAGNESIUM SILIKAT DARI ABU SEKAM PADI

2010-06-18T22:24:00.000-07:00

Abstrak

Sekam padi merupakan limbah pertanian yang jumlahnya relatif besar, serta masih kurang pemanfaatannya. Dalam kenyataannya sekarang, sekam padi hanya sering digunakan sebagai pupuk, campuran semen, makanan ternak, bahkan tidak sedikit yang dibuang dan dibakar begitu saja. Dari proses pembakaran inilah akan dihasilkan abu sekam padi yang mengandung sekitar 94-96% silika dimana senyawa ini berpotensi sebagai adsorben. Dalam penelitian ini, akan dilakukan adsorpsi asam lemak bebas (ALB) pada minyak goreng bekas dengan menggunakan magnesium silikat yang dimodifikasi dari abu sekam padi. Hal ini dilakukan untuk melihat kemampuan magnesium silikat sebagai adsorben untuk menurunkan kadar ALB pada minyak goreng bekas tersebut. Magnesium silikat diperoleh dari proses pengabuan sekam padi, aktivasi menggunakan NaOH, dan mereaksikan natrium silikat hasil aktivasi dengan magnesium sulfat hidrat. Minyak goreng bekas yang digunakan sebagai adsorbat adalah minyak goreng kemasan yang sudah digunakan untuk menggoreng sebanyak 4x penggorengan. Proses adsorpsi ini dilakukan pada variasi waktu kontak 10, 20, 30, 40, 50, dan 60 menit untuk mencari waktu kontak yang optimum. Dilanjutkan dengan variasi konsentrasi adsorbat (%b/v) yaitu 3,33%, 6,67%, 13%, 20% dan 26,67% untuk mencari konsentrasi adsorbat yang optimum. Magnesium silikat hasil modifikasi terbukti lebih efektif mengadsorpsi ALB pada minyak goreng bekas dibandingkan dengan abu sekam padi. Hal ini diperkuat melalui hasil GSA (Gas Sorption Analyzer) dimana luas permukaan spesifik magnesium silikat sebesar 174,022 m2/g sedangkan abu sekam padi sebesar 47,852 m2/g. Magnesium silikat pada waktu kontak optimum 30 menit, % penurunan ALBnya 89,8512% sedangkan abu sekam padi 78,9484%. Konsentrasi adsorbat optimum 13%, magnesium silikat mampu menurunkan ALB sebesar 82,5826% sedangkan abu sekam padi 71,6026%.

Kata kunci : silika, magnesium silikat, abu sekam padi, asam lemak bebas, isoterm adsorpsi.

Adsorption Free Fatty Acids (FFA) of Wasted Cooking Oil Using Magnesium Silicate From Rice Hull Ash

Abstract

Rice hull ash is compost heap of relatively a large amount, with less utilization. In fact now, rice hull ash often used as fertilizer, cement mixture, animal feeds, and most of them were discarded and burned away. From this burning process will be produced rice hull ash that silica contain about 94-96%, which the compound has potential as an absorbent. In this research would be adsorption free fatty acids (FFA) of wasted cooking oil using magnesium silicate with modifited from rice hull ash. This step was aims to see the ability of magnesium silicate as an adsorbent to reduce content FFA in wasted cooking oil. Magnesium silicate obtained from heating rice hull, activation with NaOH, and mixed sodium silicate with magnesium sulfate hydrate. Wasted cooking oil used as an adsorbate is cooking oil packages were used for frying as much as 4× frying. Adsorption process was conducted with variation of contact time 10, 20, 30, 40, 50, and 60 minutes to find the optimum contact time. Continuing with variation of adsorbate concentration (% w/v) that is 3.33%, 6.67%, 13%, 20% and 26.67%, to search for the optimum concentration of adsorbate. Magnesium silicate with modified more effective for adsorpting FFA in wasted cooking oil compared with rice hull ash. This is reinforced through the GSA (Gas Sorption Analyzer), magnesium silicate has specific surface area of 174, 022 m2/g, while rice hull ash of 47,852 m2/g. Magnesium silicate at the optimum contact time 30 minutes, % reduction FFA of 89,8512%, while rice hull ash of 78,9484%. The optimum concentration adsorbate 13%, magnesium silicate can reduce FFA of 82,5826% while 71,6026% of rice hull ash.

Keywords: silica, magnesium silicate, rice hull ash, free fatty acids, isotherm adsorption

Pembuatan Serta Pengaruh Titik Leleh dan Viskositas pada Kopolimer

2010-06-12T01:59:00.001-07:00

Abstract

Poliester, polimer sintetik yang dalam rantai utamanya terdapat gugus ester (-COOR) yang mudah terhidrolisis sehingga dapat terbiodegradasi. Dimana, biodegradasi merupakan pemecahan cemaran organik oleh aktivitas mikroba yang melibatkan serangkaian reaksi enzimatik. Biodegradasi yang lengkap disebut juga sebagai mineralisasi, dengan produk akhirnya berupa karbondioksida dan air. Studi mengenai biodegradasi polimer sintetik menjadi kajian yang sangat penting. Uji biodegradasi menghasilkan peningkatan kehilangan berat poliester dengan meningkatnya waktu inkubasi. Setelah uji biodegradasi berat molekul poliester menurun dan permukaannya berubah.

Sintesis poliester linier alifatik telah banyak dikembangkan sebagai suatu cara untuk mengatasi terjadinya akumulasi limbah padat plastik. Pada umumnya jenis ini diperoleh secara polikondensasi langsung pada temperatur tinggi. Namun, dengan penambahan katalis reaksi tersebut dapat dilakukan dengan temperatur lebih rendah. Poliester yang berasal dari turunan senyawa lakton memiliki sifat mudah terbiodegradasi, termoplastik, dan biokompatibel, tetapi poliester ini memiliki titik leleh, dan sifat mekanik yang rendah1), karena polimer tersebut memiliki berat molekul yang rendah. Beberapa poliester dari kelompok ini antara lain poli(β-hidroksibutirat), dan poli(ε-kaprolakton) dihasilkan oleh beberapa bakteri sebagai sumber karbon dan energi cadangan bagi mikroorganisme yang bersangkutan.

Keyword: Viskositas, Kopolimer, Titik Leleh, Sintesis Poliester

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Studi Kelarutan Astemizol (2): Perhitungan Rasio Saturasi Dan Penentuan Parameter Termodinamika Pada Proses Solubilisasi Miselar Menggunakan Tween 80

2010-06-12T01:59:00.000-07:00

Abstract

Senyawa alkaloid berperan penting dalam kehidupan manusia. Sejarah alkaloid hampir setua peradaban manusia. Manusia telah menggunakan obat-obatan yang mengandung alkaloid dalam minuman, kedokteran, teh, tapal dan racun. Obat-obatan pertama yang ditemukan secara kimia adalah opium, getah kering opium Papaver sammiferum.

Opium telah digunakan sebagai obat-obatan selama berabad-abad dan sifatnya sebagai analgesik maupun narkotik telah diketahui. Dalam dunia medis dan kimia organik, istilah alkaloid telah lama menjadi bagian penting dan tak terpisahkan dalam penelitian yang telah dilakukan selama ini, baik untuk mencari senyawa alkaloid baru ataupun untuk penelusuran bioaktifitas. Senyawa alkaloid merupakan senyawa organik terbanyak ditemukan di alam. Hampir seluruh alkaloid berasal dari tumbuhan dan tersebar luas dalam berbagai jenis tumbuhan. Secara organoleptik, daun-daunan yang berasa sepat dan pahit, biasanya teridentifikasi mengandung alkaloid. Selain daun-daunan, senyawa alkaloid dapat ditemukan pada akar, biji, ranting, dan kulit kayu.

Berdasarkan literatur, diketahui bahwa hampir semua alkaloid di alam mempunyai keaktifan biologis dan memberikan efek fisiologis tertentu pada mahluk hidup. Sehingga tidaklah mengherankan jika manusia dari dulu sampai sekarang selalu mencari obat-obatan dari berbagai ekstrak tumbuhan. Fungsi alkaloid sendiri dalam tumbuhan sejauh ini belum diketahui secara pasti, beberapa ahli pernah mengungkapkan bahwa alkaloid diperkirakan sebagai pelindung tumbuhan dari serangan hama dan penyakit, pengatur tumbuh, atau sebagai basa mineral untuk mempertahankan keseimbangan ion.

Keyword : Senyawa alkaloid, Astemizol, Solubilisasi, Saturasi Tween 80

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Kitosan

2010-06-12T01:55:00.000-07:00

Abstract

Kitosan mempunyai potensi yang dapat digunakan baik pada berbagai jenis industri maupuil pada bidang kesehatan, sehingga kualitasnya bergantung Facia keperluannya. Sebagai contoh, untuk penjernihan air diperlukan mutu kitin dan kitosan yang tinggi sedangkan untuk penggunaan di bidang kesehatan diperlukan kemurnian yang tinggi.

Dalam industri pangan, kitin dan kitosan bermanfaat sebagai pengawet dan penstabil warna produk. Secara kimia kitin adalah molekul besar (polimer). Senyawa ini tidak dapat disintesis secara kimia dan tersusun leh satuan molekul N-asetil-D-glukosamin. Kalu bagian asetil ini dibuang, maka kita akan memperoleh kitosan. Struktur ini memiliki fungsi yang lebih bervariasi

Beberapa contoh aplikasi kitin dan kitosan dalam bidang nutrisi (suplemen dan sumber serat), pangan (nutraceutical, flavor, pembentuk tekstur, emulsifier, penjernih minuman), medis ( mengobati luka, contact lens, membran untuk dialisis darah, antitumor), kesehatan kulit dan rambut (krim pelembab, hair care product), lingkungan dan pertanian (penjernih air, menyimpan benih, fertilizer dan fungisida) lain-lain (proses finishing kertas, menyerap warna pada produk cat dsb).

Keyword : kitosan, kitin, polimer, polisakarida

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Kultur Campuran dan Faktor Lingkungan Mikroorganisme yang Berperan dalam Fermentasi “Tea-Cider"

2010-05-16T04:50:00.000-07:00

Abstrak

Daun teh merupakan produk pertanian yang dihasilkan hampir disemua negara, terutama di negara-negara tropis dan sub-tropis. Hasil penelitian menunjukkan bahwa daun teh mengandung senyawa-senyawa yang memiliki manfaat dan khasiat yang luas. Di samping dapat meningkatkan proses metabolisme, teh berkhasiat sebagai anti kanker, antibakteri, antioksidan, menurunkan tekanan darah, dan menurunkan kandungan kolesterol dalam darah salah satu hal yang belum banyak diteliti adalah kemampuan anti bakterinya.

Secara umum fermentasi merupakan perubahan kimiawi dari senyawa-senyawa organik oleh enzim yang dihasilkan oleh mikroorganisme. Mikroorganisme yang berperan dalam proses fermentasi ini terutama dari golongan khamir (yeast), kapang (fungi) dan bakteri. Fermentasi berbagai bahan makanan dan minuman dapat melibatkan satu macam atau beberapa mikroorganisme yang bekerja secara simbiotik.

“Tea-cider” merupakan produk minuman tradisional hasil fermentasi larutan teh dan gula yang memiliki cita rasa dan aroma yang khas, yaitu rasa asam-manis, mengandung berbagai vitamin dan mineral serta asam-asam organik yang berasal dari daun teh setelah difermentasi. “Tea-cider” merupakan hasil fermentasi kultur khamir dan bakteri asam asetat. Proses fermentasi “Tea-cider” dipengaruhi oleh beberapa faktor lingkungan, seperti jumlah inokulum (bibit), suhu inkubasi, pH dan kadar sukrosa awal.

Penelitian mengenai fermentasi “Tea-cider” dilakukan dengan tujuan untuk mengisolasi kultur campuran mikroorganisme yang berperan aktif dalam proses tersebut membuat Tea-cider dengan mikroorganisme hasil isolasi, menentukan kondisi optimum fermentasi, dan menguji kemampuan produk fermentasi dalam menghambat pertumbuhan bakteri patogen (kemampuan anti bakteri).

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ESTER ASAM LEMAK

2010-05-06T03:07:00.000-07:00

Judul : ESTER ASAM LEMAK
Oleh : Juliati Br. Tarigan, S.Si, M.Si

Abstrak

Ester asam lemak dialam terdapat dalam bentuk ester antara gliserol dengan asam lemak ataupun terkadang ada gugus hidroksilnya yang teresterkan tidak dengan asam lemak tetapi dengan phospat seperti pada phospolipid. Disamping itu ada juga ester antara asam lemak dengan alkoholnya yang membentuk monoester seperti terdapat pada minyak jojoba. Ester asam lemak sering dimodifikasi baik untuk bahan makan maupun untuk bahan surfaktan, aditif, detergen dan lain sebagainya [Endo, dkk, 1997]. Modifikasi ester asam lemak dapat dilakukan dengan beberapa cara.

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Benefit of Pomegranate

2010-05-06T01:52:00.000-07:00

POMEGRANAT

The pomegranate is native to the region of Persia and the Himalayan ranges of India, and has been cultivated in Iran, Afghanistan, Pakistan, North India, Armenia, Azerbaijan, Georgia, and the Mediterranean region for several millennia.

In Armenia, Azerbaijan and Georgia, there are wild pomegranate groves outside of ancient abandoned settlements. The cultivation of the pomegranate has a long history in Transcaucasia, where decayed remains of pomegranates dating back to 1000 BC have been found. The Kur-Araz lowland is the largest area in this region where pomegranate is cultivated. Carbonized exocarp of the fruit has been identified in Early Bronze Age levels of Jericho, as well as Late Bronze Age levels of Hala Sultan Tekke on Cyprus and Tiryns. A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut; Mesopotamian cuneiform records mention pomegranates from the mid-Third millennium BC onwards. It is also extensively grown in South China and in Southeast Asia, whether originally spread along the route of the Silk Road or brought by sea traders.

Pomegranate is a small tree up to 5 meter in height. The bark of the pomegranate tree is light brown with red buds and young shoots. The leaves are small, opposite, glossy and almost evergreen. The large and attractive pomegranate flowers are orange-red. The characteristic large pomegranate fruits are crowned with a calyx and contain numerous seeds in juice containing sacs. A pomegranate is about the size of an orange, with a yellowish shell that turns a rich red color as it matures. Inside the inedible husk are individual cells containing seed kernels. Each seed is surrounded by a juice-filled sac, which is pressed out during processing. It is the juice of the pomegranate which interests most cooks and health food enthusiasts.

The main reason many people have become interested in the pomegranate is its antioxidant properties. An average pomegranate contains substantially more antioxidants than even blueberries or oranges. Antioxidants are believed to protect the body's cells from the damaging effects of free radicals found in oxygen. Since straight pomegranate juice can be a challenge to drink, beverage producers may create a more palatable cocktail blend. Chilled pomegranate juice blends can usually be found in health food outlets and grocery stores.

Medicinal properties

The pomegranate has been traditionally used as medicines in many countries.

Diarrhoea

Pomegranate juice is a mild astringent, used to treat diarrhoea, and reduces some fevers.

Anti-parasites

The root bark is used to treat intestinal parasites, mainly tapeworm. The alkaloids narcotise the tapeworms so they lose their grip to the intestinal wall and are expelled. These alkaloids are also very toxic so they should not be used for self-medication.

Antioxidant

Pomegranate contains many phytochemicals with antioxidant action, such as ellagic acid. Ellagic acid has anticarcinogenic, antiatherogenic and antifibrosis activity.

SkinWhitening

Studies have shown that ellagic acid can suppress UV-induced skin pigmentation when applied topically or when administered orally. Mineka Yoshimura and colleagues have shown in their study "Inhibitory Effect of an Ellagic Acid-Rich Pomegranate Extract on Tyrosinase Activity and UV-induced Pigmentation" (Bioscience, Biotechnology, Biochemistry, 2005) that pomegranate extract has skin-whitening property. This effect was probably caused by the inhibition of proliferation of melanocytes and melanin synthesis.

Another.....

Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B5 (pantothenic acid), potassium and antioxidant polyphenols. Pomegranates are listed as high-fiber in some charts of nutritional value. That fiber, however, is entirely contained in the seeds which also supply unsaturated oils. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber, oils and micronutrients.

The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called ellagitannins formed when ellagic acid binds with a carbohydrate. Punicalagins are unique pomegranate tannins with scavenging properties in laboratory experiments and with potential human effects. Punicalagins are absorbed into the human body and may have dietary value as free-radicalantioxidants, but conclusive proof of efficacy in humans has not yet been shown. Other phytochemicals include polyphenols catechins, gallocatechins, and anthocyanins such as prodelphinidins, delphinidin, cyanidin, and pelargonidin. The ORAC (antioxidant capacity) of pomegranate juice was measured at 2,860 units per 100 grams.

Many food and dietary supplement makers have found advantages of using pomegranate phenolic extracts as ingredients in their products instead of the juice. One of these extracts is ellagic acid, which may become bioavailable only after parent molecule punicalagins are metabolized. However, ingested ellagic acid from pomegranate juice does not accumulate in the blood in significant quantities and is rapidly excreted. Accordingly, ellagic acid from pomegranate juice does not appear to be biologically important in vivo.

Drinking pomegranate juice may protect diabetics from developing heart disease, according to a new Israeli study published in the August issue of the journal Atherosclerosis. Atherosclerosis a condition in which the walls of the arteries become thickened and hard is associated with roughly 80 percent of all deaths of patients with diabetes. The study conducted by researchers at the Technion-Israel Institute of Technology examined the effects of daily consumption of pomegranate juice on the development of atherosclerosis.

The researchers, led by Professor Michael Aviram of the Technion Faculty of Medicine, found that patients who drank 6 ounces of diabeticpomegranate juice every day for 90 days experienced a lower risk of developing atherosclerosis. The study's authors concluded that the juice inhibited the uptake of oxidized "bad" LDL cholesterol by immune cells called macrophages a process that can bring about the development of atherosclerosis.

Though pomegranate juice contains sugars identical to those found in other fruit juices which can increase blood sugar and exacerbate diabetes the sugars found in pomegranate juice did not appear to adversely affect the patients, the researchers found. Though the study was fairly small consisting of only 20 participants it was part of a larger study aimed at proving the beneficial effects of pomegranate juice on cardiovascular diseases and the oxidation of cholesterol.

Previous research has also examined the beneficial antioxidant and anti-atherosclerosis properties of onions, olive oil, licorice and red wine. Pomegranate juice has also been shown in earlier studies to be effective at reducing the risk of prostate cancer and Alzheimer's disease. A type of antioxidant found in pomegranates may account for the fruit's benefit to prostate health, according to a new study conducted by researchers at the University of California at Los Angeles and published in the Journal of Agricultural and Food Chemistry.

Researchers found that antioxidants known as ellagitannins and their metabolites accumulated in the prostates of mice in the laboratory. Then the researchers grafted prostate cancer cells onto mice whose immune systems had been deliberately hampered. They then treated one group of these mice with ellagitannins and their metabolites. The treated mice demonstrated significantly less tumor growth than mice in the control group.

Pomegranates have been shown to be rich in antioxidants, and increased consumption has been correlated with improved cardiovascular health. Claims have also been made that consuming pomegranate can help slow the cartilage loss caused by arthritis while also helping prevent prostate cancer. The same team of researchers previously demonstrated that consumption of pomegranate juice by prostate cancer patients leads to an increased doubling time for prostate specific antigen, a primary indicator of prostate cancer risk. This suggested that the fruit helps slow the growth of cancer, a hypothesis that has been supported by the current study.

Animal and laboratory studies have also suggested that pomegranate juice may also slow the progress of other types of cancer, including breast and lung cancer. The researchers expressed hope that pomegranate may be eventually developed into a cancer treatment, but cautioned that further studies are needed before this can occur. In particular, clinical studies on humans must take place before any treatment can be developed or approved, as the fruit may function differently in the human body than in a mouse or a lab.

Study Protein Risin

2010-04-30T22:32:00.000-07:00

RISIN

Protein dibagi menjadi dua golongan utama berdasarkan bentuk dan sifat-sifat fisik tertentu, yaitu protein serabut dan protein globular. Dimana protein serabut bersifat tidak larut di dalam air, merupakan molekul serabut panjang, dengan rantai polipeptida yang memanjang pada satu sumbu, dan tidak berlipat menjadi bentuk globular. Hampir semua protein serabut memberikan peranan struktural atau pelindung. Protein yang khas adalah α-keratin pada rambut dan wol, fibroin dari sutera dan kolagen dari urat. Sedangkan pada protein globular, rantai atau rantai-rantai polipeptida berlipat rapat-rapat menjadi bentuk globular atau bulat yang padat. Protein globular biasanya larut di dalam sistem larutan (air) dan segera berdifusi. Hampir semua mempunyai fungsi gerak atau dinamik. Hampir semua enzim merupakan protein globular, seperti protein transport pada darah, antibodi, dan protein penyimpan nutrien.

Risin pertama kali ditemukan oleh Stillmark pada tahun 1888 ketika sedang melakukan uji coba ekstrak biji kastroli (castrol bean) pada sel darah merah. Hasil uji cobanya saat itu menunjukkan bahwa ekstrak biji tersebut sanggup menggumpalkan sel darah merah. Pada saat itu, Stillmark tidak mengetahui ada apa di balik semua itu. Namun kini kita mengetahui bahwa yang berperan dalam penggumpalan sel darah merah tersebut adalah suatu protein enzim yang dikenal sebagai risin.Risin merupakan suatu protein globular dengan bobot molekul 66 kDa (kilo dalton) tersusun atas dua buah rantai yang saling berhubungan, yaitu rantai A (32 kDa) dan rantai B (32 kDa). Kedua rantai penyusun risin adalah suatu glikoprotein protein yang mengikat gugus karbohidrat manosa. Keduanya secara kovalen dihubungkan oleh jembatan disulfida.

Ditinjau dari segi fungsinya, kedua rantai penyusun risin berbeda satu sama lain. Rantai A memiliki aktivitas toksik karena dapat menghambat sintesis protein. Sedangkan rantai B berfungsi mengikat reseptor permukaan sel yang mengandung galaktosa.

Gambar Struktur protein risin

Risin ditemukan pada biji tumbuhan Ricinus comunis (tumbuhan kastroli) di Indonesia lebih dikenal sebagai tumbuhan jarak. Risin merupakan produk samping dari pemanfaatan biji tumbuhan untuk produksi minyak kastrol. Minyak ini banyak dimanfaatkan untuk keperluan medis. Sifat risin yang tidak larut dalam minyak membuat risin tidak tercampur dalam produk minyak yang dihasilkan dan terbuang sebagai residu. Kandungan risin dalam residu ini sekitar 5 persen.Uji coba laboratorium menggunakan hewan model menunjukkan bahwa dosis 3-5 µg (mikrogram) risin /kg berat badan (bb) apabila dihirup dalam waktu 60 jam dapat membunuh setengah dari populasi hewan coba (LD50).

Gambar Mekanisme aksi risin

Pada manusia, 500 µg risin dapat menimbulkan kematian setelah 36-72 jam. Oleh karena itu, risin dimanfaatkan oleh teroris untuk menebar ancaman. Sebagai contoh pada tahun 1978, seorang jurnalis asal Bulgaria, Georgi Markov yang tinggal di London tewas karena tusukan payung yang telah dibubuhi risin. Selain itu, bubuk risin diduga pernah digunakan pada masa perang Irak-Iran pada era tahun 1980-an. Gejala yang ditimbulkan risin cukup beragam bergantung pada jalur masuk molekul ini ke dalam tubuh. Gejala yang timbul apabila kita terpapar risin melalui jalur udara (pernafasan) adalah batuk, kesulitan bernafas, demam, mual, muntah, kulit berwarna kebiru-biruan, dan tekanan darah rendah. Terpapar risin melalui jalur pencernaan (mulut) akan menimbulkan gejala awal seperti diarrhea, dehidrasi, tekanan darah rendah, halusinasi, dan darah dalam urin. Sedangkan apabila bubuk risin mengenai mata dan kulit, maka akan menimbulkan mata merah dan rasa sakit pada mata dan kulit.

Manfaat protein RisinSampai saat ini, obat yang efektif untuk mengatasi keracunan akibat risin pada manusia belum ditemukan. Namun, hasil penelitian menggunakan hewan coba menunjukkan bahwa pemberian antibodi antirisin (upaya perlindungan melalui imunisasi aktif) cukup efektif dalam melawan risin yang masuk ke dalam tubuh melalui udara. Penelitian lain menunjukkan bahwa pemberian 3-5 µg zat kimia toksoid dengan atau tanpa disertai aluminum hidroksida terhadap tikus dan primata bukan manusia terbukti mampu melindungi hewan tersebut dari kematian akibat racun risin. Penelitian ini juga menyebutkan bahwa toksoid terbukti aman digunakan pada hewan model ini.

Apa yang harus kita lakukan apabila kita terkena risin? Departemen Kesehatan dan Pusat Pencegahan dan Kontrol Penyakit Amerika Serikat menyarankan beberapa tip. Pertama, segera menjauhi tempat bubuk risin disebar. Kedua, jika pakaian kita sempat terkontaminasi, secepat mungkin kita melepaskan pakaian tersebut dan membersihkan tubuh kita menggunakan sabun dan air. Apabila mata kita juga ikut terkena bubuk risin, segera kita mecuci mata dengan air minimal 10-15 menit. Selanjutnya, pakaian yang sudah terkontaminasi tadi segera dimasukkan ke dalam plastic tertutup. Upaya-upaya ini diharapkan dapat mengurangi kemungkinan kematian karena racun risin.

Molekul risin ternyata tidak hanya menebar ancaman. Tetapi juga dapat memberikan manfaat bagi dunia ilmu pengetahuan khususnya bidang kedokteran. Ini disebabkan oleh potensi risin yang cukup besar dalam terapi terhadap beberapa penyakit seperti tumor, kerusakan sumsum tulang, dan AIDS.

Dalam kaitannya dengan sel tumor, risin pertama kali diteliti pada tahun 1951. Untuk dapat membunuh sel target tertentu (misal sel tumor), para ahli memanfaatkan suatu molekul lain yang spesifik terhadap sel tumor tersebut. Molekul ini disebut antibodi. Antibodi dirancang sehingga hanya mengenali reseptor pada membran sel tumor. Antibodi spesifik sel tumor ini sebelumnya direaksikan dengan molekul risin atau bisa hanya mereaksikannya dengan rantai A molekul risin membentuk imunotoksin. Ketika terjadi proses endositosis, molekul risin akan ikut masuk ke dalam sel tumor. Di dalam sel ini, molekul risin diharapkan dapat berfungsi seperti saat bekerja pada sel yang sehat, yaitu menghambat produksi protein sel tumor dan akhirnya menyebabkan sel ini menjadi mati.

Gambar Tahap pembentukan imunotoksin dan mekanisme kerja dalam menghancurkan sel tumor

Selain untuk terapi tumor, molekul risin juga memiliki potensi yang cukup besar dalam aplikasi kedokteran lainnya seperti transplantasi. Uji in vitro menunjukkan, imunotoksin terbukti secara sukses dapat menghancurkan sel limfosit T yang menghalangi upaya donor sumsum tulang kepada pasien yang memiliki kerusakan sumsum tulang. Selain itu, imunotoksin anti sel T juga mampu menghancurkan sel T yang berbahaya pada penderita penyakit leukemia (tumor darah putih). Pada tahun 1995, ilmuwan bernama De la Cruz dan koleganya berhasil menunjukkan bahwa risin juga dapat digunakan untuk studi fungsi otak manusia dan ini penting bagi perkembangan ilmu pengetahuan di bidang biologi syaraf. Para ahli juga sedang meneliti kemungkinan efek potensial dari risin dalam mengatasi penyakit AIDS.

Besarnya ancaman yang ditimbulkan risin hendaknya tidak menghentikan kita untuk meneliti manfaat yang ada. Potensinya yang juga besar dalam upaya terapi terhadap beberapa penyakit seperti tumor, AIDS, dan juga dalam transplantasi sumsum tulang dan studi fungsi otak harus juga mendapat perhatian yang serius. Sehingga akhirnya molekul risin dapat lebih digunakan sebagai agen pemberi manfaat daripada agen penyebar ancaman.

Penentuan Vitamin K pada Tepung, Sereal, Makanan Ringan, Sarapan, dan Makanan yang Dipanggang dengan Metode High Performance Liquid Chromatography

2010-04-27T21:33:00.000-07:00

ABSTRAK

Penentuan vitamin K memerlukan data komposisi makanan wakil untuk yang spesifik. Tujuan dari penenelitian ini untuk menentukan kandungan dari vitamin K (-filokuinon [K1], 2,3-dihydrophylloquinone [dK], dan menaquinone-4 [MK-4]) di dalam tepung, sereal, dan makanan yang dipanggang, termasuk sarapan, yang dilakukan di US. Sampel makanan diperoleh sebagian dari USDA Natl. Makanan dan Nutrient Analysis Program dan yang dianalisa oleh kromatografi cairan kinerja yang tinggi (HPLC). Pada tepung, roti-roti dan serealia sarapan hanya mengandung vitamin K1 dengan jumlah yang terbatas (cakupan: tidak bisa mendeteksi [ND] dalam 11.2 g/100 g), dengan cakupan luas di dK (cakupan: ND kepada 470 g/100 g). Kontrasnya, makanan-makanan yang diproses, seperti sarapan yang cepat saji sandwich-sandwich dan kue bakar, memiliki cakupan yang luas dari K1 (09 sampai 393 g/100 g)dan dK (ND kepada 722 g/100 g). Untuk setiap makanan yang telah dianalisis, konsentrasi-konsentrasi K1 memiliki cakupan yang sempit, sedangkan konsentrasi-konsentrasi dK memiliki cakupan yang luas. Konsentrasi-konsentrasi MK-4 relatif rendah (- 18 sampai 40 g/100 g) yang dideteksi pada makanan sarapan yang mengandung keju dan daging. Data ini menyatakan bahwa makanan-makanan yang diproses oleh pabrik mengandung minyak tanaman sehingga menghasilkan data K1 dan dK yang besar.

Kata kunci: vitamin K, filokuinon, sereal, tepung, komposisi makanan

Full Doc. Download here

Welcome

2010-04-25T03:10:00.001-07:00

Hi I'm Reny Ariska
I have studied in Tanjungpura University
I from Singkawang city
Narutoooo LovErrrrrrss ^_*