Pengolahan kopi masyarakat di Piro Coffea umumnya masih menggunakan teknologi tradisional yang berpengaruh terhadap kualitas rasa, sehingga berdampak pada nilai ekonomi produk tersebut. Pelaksanaan pengabdian ini bertujuan untuk meningkatkan pengolahan dapat menghasilkan berkualitas. Kopi merupakan salah satu banyak dikonsumsi masyarakat. Program Pengabdian berlangsung selama 5 bulan, melibatka...

Present study was aimed to evaluate the wound healing activity of aqueous extract of leaves and roots of Coleus aromaticus using excisional wound model in albino rats. The aqueous extracts were prepared using maceration method and were applied as 5% and 10% ointment. The wound healing activity of these extracts was compared with a standard drug povidone-iodine ointment. The healing tissue was a...

Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest co...

Pressurized Solvent Extraction (PSE) is a modern extraction method that has been developed as an alternative to traditional methods such as Soxhlet or maceration; it offers advantages with respect to extraction time and solvent consumption. BUCHI’s SpeedExtractor enables the simultaneous extraction of six samples with maximum reproducibility and low solvent usage. Polyphenols and active compoun...

Objective: The antiulcer activity of various extracts of Hibiscus rosa sinensis leaves was evaluated in pyloric ligation induced gastric ulcer in albino rats. Method: The leaves extracts were prepared by cold maceration process with petroleum ether, alcohol and water separately. Results: Oral administration of aqueous and alcohol extracts (200 and 400 mg/kg) of Hibiscus rosa sinensis leaves wer...

The volatile compounds of wines made from three grape varieties (Monastrell, Cabernet Sauvignon and Syrah) using three pre-fermentation techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured. The different winemaking practices, which are intended to increase the aromatic properties of wines, produced results that depended on the variety concerned. For exa...

• The concentration of anthocyanins in grape skins is a characteristic specific to each grape variety even if environmental and cultural factors play a role in determining the final amounts. Knowing the anthocyanin characteristics of grapes before harvest would allow the winemaker to choose the maceration regime best suited to maximize the potential of each incoming grape load. The initial goal...