Efektivitas Antifungi Ekstrak Curcuma aeruginosa terhadap Patogenisitas Colletotrichum capsici pada Tanaman Cabai Merah (Antifungi Effectivity of Curcuma aeruginosa Extract to Colletotrichum capsici Pathogenicity on Red Chilli Pepper)

<p>Antraknosa yang disebabkan oleh Colletotrichum capsici masih menjadi penyakit utama yang menyerang buah cabai merah. Selama ini, penggunaan Curcuma aeruginosa sebagai antimikrobe patogen penyebab penyakit pada manusia lebih populer daripada sebagai antimikrobe fitopatogen. Rimpang Curcuma diketahui mengandung senyawa volatil/atsiri dan nonvolatil. Potensi senyawa volatil/atsiri Curcuma sebagai antimikrobe telah banyak dilaporkan, namun masih sangat terbatas untuk senyawa nonvolatilnya. Penelitian ini bertujuan mengetahui efektivitas antifungi senyawa nonvolatil dari ekstrak C. aeruginosa terhadap C. capsici pada buah cabai merah. Penelitian dilaksanakan pada bulan November 2014 hingga Mei 2015 di Universitas Brawijaya. Senyawa nonvolatil didapatkan dengan merendam rimpang C. aeruginosa menggunakan pelarut metanol kemudian didistilasi menggunakan rotary vacuum evaporator dan diidentifikasi menggunakan HPLC. Efektivitas antifungi senyawa nonvolatil dari ekstrak rimpang C. aeruginosa diuji secara in vitro dan in vivo di laboratorium menggunakan Rancangan Acak Lengkap dengan tiga kali ulangan. Perlakuan yang diujikan yaitu konsentrasi senyawa nonvolatil terdiri atas 0 (kontrol), 4, 6, 8, 10, dan 12 ppm. Senyawa nonvolatil dari ekstrak rimpang C. aeruginosa sangat efektif menghambat pertumbuhan C. capsici baik secara in vivo maupun in vitro di laboratorium bahkan konsentrasi 12 ppm menunjukkan persentase penghambatan antraknosa hingga 100%. Hasil identifikasi HPLC menunjukkan bahwa senyawa nonvolatil dari ekstrak rimpang C. aeruginosa mengandung kelompok Curcuminoid yang terdiri atas curcumin dan demethoxycurcumin yang berperan sebagai antifungi sehingga sangat berpotensi dikembangkan sebagai fungisida nabati.</p><p><strong>Keywords</strong></p><p>Antraknosa; Cabai merah; C. aeruginosa; Senyawa nonvolatil</p><p><strong>Abstract</strong></p><p>Anthracnose caused by Colletotrichum capsici is still as major disease against chilli pepper fruit. During this time, utilization of C. aeruginosa as pathogen antimicrobial caused disease to human is more popular than to crops. Curcuma has been known containing volatile and nonvolatile compound. Potential of volatil compound from Curcuma as antipathogen has been reported widely, nevertheless it is still limited known for nonvolatile compound. This research aimed to understand the antifungi effectivity of nonvolatile compound from C. aeruginosa extract to C. capsici on chilli pepper fruit. Research was conducted in November 2014 to Mei 2015. Nonvolatile compound was obtained by soaking C. aeruginosa rhizome into methanol solvent then distilated using rotary vacuum evaporator and identified with HPLC instrument. Antifungi effectivity of nonvolatile compound from C. aeruginosa extract was experimented by in vitro and in vivo test using Completely Randomized Design with three replications. Treatments tested were various concentrations of nonvolatile compound namely 0 (control), 4, 6, 8,10, and 12 ppm. Nonvolatile compound from C. aeruginosa extract was highly effective to inhibit growth of C. capsici by both in vitro and in vivo test. HPLC identification result showed nonvolatile compound from C. aeruginosa extract contains Curcuminoid group play role as antifungi.</p>

Tanggap fungsional predator Menochilus sexmaculatus (Fabricius) dan Micraspis lineata (Thunberg) (Coleoptera: Coccinellidae) terhadap kutukebul Bemisia tabaci (Gennadius) (Hemiptera: Aleyrodidae) dan kutudaun Myzus persicae (Sulzer) (Hemiptera: Aphididae)

The whitefly, Bemisia tabaci (Gennadius) and the aphid, Myzus persicae (Sulzer) are important pests in tomato and chilli pepper. These pests directly attack and as a viral vector can decrease the production of tomato and chili pepper. Menochilus sexmaculatus (Fabricius) and Micraspis lineata (Thunberg) are predator beetles of B. tabaci and M. persicae. This study aimed to know the potential predation of M. sexmaculatus and M. lineata as a predator of B. tabaci and M. persicae. Completely randomized factorial design using 2 factors consist of type and density of prey with 3 replicates used in this study. The potency of predatory coccinellidae as predator of B. tabaci and M. persicae was evaluated in 2 observations, i.e. predation and functional response assay. Based on logistic regression analysis, both of M. sexmaculatus and M. lineata showed characteristic of type I functional, this means that the higher density of prey, the ability and predation rate of M. sexmaculatus and M. lineata were also increased. The predator M. sexmaculatus and M. lineata were more effective to control M. persicae than B. tabaci. M. sexmaculatus was the effective predator to control adult of M. persicae.

Effectiveness of capsaicin nanoparticle gel of Capsicum frutescens L. on oral squamous cell carcinoma in Rattus norvegicus

Background: Oral squamous cell carcinoma (OSCC) is an oral cancer with a low life expectancy, less than five years after diagnosis. The drug therapy often used for OSCC patients is cisplatin, but it is considered to cause tumour persistence, drug resistance, and high toxicity. Therefore, it is important to test the development of alternative drugs from natural ingredients. One potential ingredient is green chilli pepper (Capsicum frutescens L.). It contains capsaicin that functions as an anticancer agent by suppressing BCa tumorigenesis so that proliferation is inhibited, as well as increasing and preventing p53 antibody mutations that play a role in cancer cell apoptosis. Purpose: This study aimed to compare effectiveness using capsaicin nanoparticle gel from green chilli pepper extract levels of 1% and 3.3% to reduce OSCC nodules. Methods: This study used 20 Rattus norvegicus that were randomly divided into five groups; C- (rat without treatment), C+ (rat induced to 7,12-Dimethylbenz(a)anthracene (DMBA)), E1 (DMBA exposed and given cisplatin, E2 (rat induced to DMBA and capsaicin extract nanoparticle gel with a concentration of 1%), and E3 (rat induced to DMBA and capsaicin extract nanoparticle gel with a concentration of 3.3%). The data were analysed statistically with the one-way ANOVA and least significance difference (LSD) test. Results: The comparison of mean nodule volume between C+ (5.834 ± 2.77 mm3) with E1 (1.75 ± 0.37 mm3), E2 (1.747 ± 0.36 mm3), and E3 (1.812 ± 0.11 mm3) had a significant difference (p = 0.00, p ≤ 0.05). Conclusion: Capsaicin nanoparticle gel with green chilli pepper extract at levels of 1% (E2) reduces OSCC nodules by more than gel with green chilli pepper extract at 3.3% (E3) concentration.

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences ( p > 0.05 ) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different ( p < 0.05 ) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.

Effect of Fermentation Extracts against Bemisia tabaci on Chilli Pepper (Capsicum annuum)

This experiment was aimed to determine the effects of application of fermentation extracts on the development of pepper yellow leaf curl and whitefly on chilli. Experiment arranged in a completely randomized block design with four treatments (water as control, fermentations extracts named TSNGlu, BP4, and BP4Glu). The results showed symptoms in the form of curling of young leaves. The color of the leaves was relatively green. Yellow symptoms commonly found when severe were not found in the experiment. The symptoms of severe disease are marked in yellow at the top of the leaf and remain green at the bottom. The laboratory used 350 lux (underexposed light) so the symptoms become slight. ack of light intensity made plants etiolated and could not carry out photosynthesis properly. Each experiment consisted of 4 fermentation extract treatments. Each treatment. Overall, all treatments without fermentation and also AUDPC of the disease did not significantly affect the treatment of fermented extract both the incidence and severity of the low pepper yellow leaf curl virus. The treatment by spraying did not significantly affect the population of whitefly, except at 7 days after infestation, inversely proportional to the spraying treatment by means of discharge significantly affected from 14 days after infestation. The increase in plant height spray treatment did not have a significant effect and for spraying treatment with extraction of fermentation did not significantly affect the canopy area of ​​the plant canopy.

Effect of Radio Frequency Low Pressure Cold Plasma on Total Phenol, Antioxidant Activity and Colour Degradation Kinetics of Red Chilli Pepper Powder

The study was aimed to analyse the effect of low pressure cold plasma treatment [operated at 60.8 kPa on the quality parameters of red chilli pepper powder (RCPP)]. The experiments were conducted at two radio frequency power levels (60 W, 120 W) over a time range from 0 to 10 min. Total phenols, antioxidant activity, colour, and moisture content were determined. Results showed that radio frequency operating power and treatment time had significant negative effects (p < 0.05) on the quality parameters analysed. Cold plasma treatment reduced the redness, total phenol content, moisture content, and increased the antioxidant activity of the RCPP. Changes in the quality of the treated samples, especially the colour degradation were significant after 4 min of treatment. Degradation kinetics was determined for parameters studied to ascertain their order of reaction during cold plasma treatment. The order of reaction was decided from best fit models with the highest R2 , minimum bias, and error sum of squares. Total phenol followed a zero-order, whereas antioxidant activity and colour followed first-order reactions. The study explored the possibilities and impact of using cold plasma for powdered food materials.

Insecticidal Activities of Aqueous Extracts of Five Nigerian Aromatic Spices against Garden Eggplant Defoliators and Fruit Borer Leucinodes orbonalis Guenee: Lepidoptera: Crambidae

The study evaluated the prospects of aqueous extracts of five Nigerian spices against garden eggplant defoliators and fruit borer (Leucinodes orbonalis) in the field. The treatments consisted of Piper guineense (black pepper), Aframomum melegueta (aligator pepper), Eugenia aromatica (cloves), Zingiber officinale (ginger), Capsicum annum (chilli pepper) and untreated check (control). All the aqueous extracts evaluated reduced leaf damaged by defoliators on garden eggplant compared to control. P. guineense, with mean value of 11.02 number of perforations, was the most effective against defoliators, followed by E. aromatica (12.97) reducing leaf damage by 39.64 and 28.74%, respectively. However, their efficacies against defoliating insects were not significantly different (p > 0.05) among other extracts. P. guineense was also more effective than other spices against infestations by garden eggplant fruit borer and larvae density on fruits with mean values of 1.07 and 0.47, respectively. Plots treated with P. guineense recorded highest fruit yield (629 g/plant), followed by E. aromatica (219.3 g/plant). Piper guineense and E. aromatica extracts were thus more efficacious than other spices against defoliating and fruit boring insects of garden eggplants. Adopting the applications of extracts from these spices in home garden will minimize environmental and health hazards associated chemical pesticides and enhance healthy living among the populace. Keywords: spices, aqueous extracts, garden eggplant, Leucinodes orbonalis.

Effects of oregano essential oil and capsicum extract on fattening, serum constituents, and rumen fermentation of lambs

This study investigated dietary supplementation of weaned lambs with Origanum vulgare essential oil and Capsicum oleoresin (chilli pepper) extract. Thirty-six eight-week-old male and female Menemen lambs were used in this study. Three dietary treatment groups consisted of T1, an unsupplemented control group; T2, a group supplemented with 300 mg/kg oregano essential oil, and T3, a group supplemented with 300 mg/kg Capsicum oleoresin. Feed and fresh water were available to the lambs ad libitum during the 56-day experiment. No significant effects of treatment were detected on growth rate, feed intake and feed conversion. In addition, serum urea, creatine, total protein, albumin, amylase, aspartate amino transferase (AST), alanine amino transferase (ALT), and gamma glutamyl transferase (GGT) levels did not differ among treatments on day 56 of the study. When oregano oil and capsicum extract were added to the feed, total volatile fatty acids (TVFA), acetate (AA), propionate (PA), butyrate (BA), isobutyrate (IBA), valerate (VA), and AA to PA ratio in the rumen were decreased significantly in comparison with the control group at two hours after feeding, with the effect of T2 being greater than that of T3. Female lambs had lower levels of TVFA than male lambs. Thus, although neither additive affected fattening performance and serum constituents of the lambs, both altered the rumen fatty acid profile.