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4
1
.
7
9
p
er
1
0
0
g
r
am
s
[
8
]
;
w
h
er
ea
s
th
a
t
o
f
g
emb
u
s
te
m
p
eh
i
s
o
n
l
y
6
.
7
g
r
a
m
s
p
er
1
0
0
g
r
am
s
[
9
]
.
T
h
e
lo
w
-
le
v
el
p
r
o
tein
o
f
g
emb
u
s
te
m
p
e
h
m
ad
e
p
eo
p
l
e
u
n
d
er
esti
m
ate
it
b
ec
a
u
s
e
it
w
a
s
co
n
s
id
er
ed
as
a
n
in
n
u
tr
it
io
u
s
f
o
o
d
,
alth
o
u
g
h
g
emb
u
s
te
m
p
eh
i
s
u
s
u
all
y
ea
te
n
as
a
s
id
e
d
is
h
o
r
as
a
s
n
ac
k
[
1
0
]
.
Un
d
er
esti
m
ated
p
eo
p
le'
s
p
er
ce
p
tio
n
o
f
g
emb
u
s
te
m
p
eh
w
a
s
n
o
t
en
tire
l
y
co
r
r
ec
t.
Stu
d
y
o
n
g
emb
u
s
te
m
p
eh
in
I
n
d
o
n
esia
co
n
d
u
cted
b
y
Ag
u
s
t
in
a
et
a
l
.
s
h
o
w
ed
th
at
an
tio
x
i
d
an
ts
lev
e
l
w
it
h
DP
P
H
w
as
5
2
.
21%
-
65.
7
0
%
[
1
1
]
.
T
h
e
o
th
er
s
t
u
d
y
b
y
Dian
a
r
ep
o
r
ted
th
at
g
e
m
b
u
s
w
er
e
s
h
o
w
n
h
av
i
n
g
p
r
o
teo
ly
tic,
f
ib
r
i
n
o
l
y
tic;
a
n
tio
x
id
an
t
an
d
an
t
i
m
icr
o
b
ial
ac
tiv
itie
s
m
a
y
p
r
o
v
id
e
a
s
i
g
n
if
ic
an
t
o
p
p
o
r
tu
n
it
y
f
o
r
h
ea
lt
h
[
1
2
,
1
3]
.
Stu
d
y
ab
o
u
t
s
o
y
b
ea
n
te
m
p
e
h
co
n
d
u
cted
b
y
P
u
r
w
o
k
o
,
r
ep
o
r
ted
th
at
th
e
is
f
lav
o
n
e
r
ate
in
s
o
y
b
ea
n
te
m
p
eh
w
as
8
6
4
.
3
8
µg
/g
[
1
4
]
.
T
h
e
s
tu
d
y
o
f
C
h
a
n
g
et
al
ab
o
u
t
DP
P
H
r
ad
ical
s
ca
v
e
n
g
i
n
g
ef
f
ec
t
i
n
s
o
y
b
ea
n
te
m
p
eh
s
h
o
w
ed
th
a
t
le
v
el
I
C
5
0
w
i
th
w
ater
ex
tr
ac
t
a
n
d
1
0
d
ay
s
o
f
in
c
u
b
atio
n
ti
m
e
in
9
.
7
m
g
/
m
l,
it
w
as
a
m
o
d
er
ate
lev
e
l
[
1
5
]
.
T
h
e
is
f
lav
o
n
e
r
ate
in
s
o
y
b
ea
n
te
m
p
e
h
an
d
g
emb
u
s
tem
p
e
h
w
er
e
i
n
f
l
u
en
ce
d
b
y
m
u
ltip
l
e
f
ac
to
r
s
,
s
u
ch
a
s
th
e
v
ar
iet
y
o
f
m
icr
o
o
r
g
an
i
s
m
,
s
o
y
b
ea
n
q
u
a
li
t
y
,
in
c
u
b
atio
n
t
i
m
e
a
n
d
s
o
o
n
[
1
6
]
.
N
o
n
eth
eles
s
,
th
e
s
cie
n
ti
f
ic
e
v
id
e
n
ce
s
ti
ll
a
p
p
ea
r
s
to
b
e
lim
ited
as
m
o
s
t
o
f
th
e
m
ar
e
d
er
iv
ed
f
r
o
m
l
ab
o
r
ato
r
y
r
esear
ch
,
te
m
p
eh
w
as
m
ad
e
i
n
lab
o
r
at
o
r
y
[
1
1
,
1
4
,
1
5
]
w
h
i
le
t
h
e
r
e
s
ea
r
ch
o
f
te
m
p
e
h
s
o
ld
in
tr
a
d
itio
n
al
m
ar
k
et
w
as
li
m
ited
.
T
h
is
p
r
esen
t
s
t
u
d
y
i
n
te
n
d
s
to
d
eter
m
in
e
t
h
e
an
tio
x
id
a
n
t
ac
ti
v
it
y
o
f
t
h
e
s
o
y
b
ea
n
te
m
p
e
h
a
n
d
g
emb
u
s
te
m
p
eh
w
h
ic
h
a
v
ailab
le
at
t
h
e
tr
ad
itio
n
al
m
ar
k
et.
So
y
b
e
an
te
m
p
e
h
a
n
d
g
emb
u
s
te
m
p
eh
t
h
at
ar
e
s
o
ld
i
n
tr
ad
itio
n
al
m
ar
k
et
ar
e
m
ad
e
w
it
h
d
i
f
f
er
en
t
i
n
g
r
ed
ie
n
ts
a
n
d
m
a
n
u
f
ac
t
u
r
i
n
g
p
r
o
ce
s
s
es,
s
o
th
at
i
t
ca
n
p
r
o
d
u
ce
p
r
o
d
u
cts
w
it
h
d
if
f
er
e
n
t
q
u
alit
i
es.
T
h
is
s
tu
d
y
w
ill
to
k
n
o
w
a
b
o
u
t
q
u
alit
y
s
o
y
b
ea
n
te
m
p
e
h
an
d
ge
m
bus
te
m
p
eh
f
r
o
m
a
n
tio
x
id
an
t
ac
ti
v
it
y
.
T
h
e
r
esu
lt
o
f
t
h
is
s
t
u
d
y
w
i
ll
b
e
u
s
ed
as
in
f
o
r
m
atio
n
to
t
h
e
p
r
o
d
u
ce
r
s
o
f
te
m
p
e
h
i
n
tr
ad
itio
n
al
m
ar
k
et
to
d
ev
elo
p
th
e
q
u
alit
y
o
f
t
h
eir
p
r
o
d
u
cts.
2.
RE
S
E
ARCH
M
E
T
H
O
D
T
h
e
d
esig
n
s
t
u
d
y
i
s
a
cr
o
s
s
-
s
ec
tio
n
al
s
tu
d
y
[
1
7
,
1
8
]
.
I
n
th
is
s
t
u
d
y
,
t
h
e
r
esear
ch
er
s
in
te
n
d
to
d
eter
m
in
e
an
tio
x
id
a
n
t
ac
tiv
it
y
o
f
th
e
s
o
y
b
ea
n
te
m
p
e
h
an
d
g
emb
u
s
t
em
p
e
h
in
tr
ad
itio
n
al
m
ar
k
et
o
f
S
u
k
o
h
ar
j
o
an
d
Kar
an
g
a
n
y
ar
.
T
h
e
to
tal
s
a
m
p
les
ar
e
3
1
s
o
y
b
ea
n
te
m
p
e
h
an
d
2
9
g
emb
u
s
te
m
p
e
h
w
a
s
p
u
r
ch
a
s
ed
r
an
d
o
m
l
y
[
1
9
]
f
r
o
m
s
o
y
b
ea
n
te
m
p
e
h
m
e
r
ch
an
t
an
d
g
emb
u
s
te
m
p
eh
m
er
ch
an
t
o
f
B
en
g
k
o
n
an
g
,
G
lo
n
d
o
n
g
an
,
S
u
k
o
h
ar
j
o
,
B
ej
en
an
d
P
alu
r
m
ar
k
e
ts
.
T
h
e
p
r
o
cu
r
em
e
n
t o
f
te
m
p
e
h
in
t
h
e
f
r
es
h
co
n
d
itio
n
w
i
th
i
n
c
u
b
atio
n
ti
m
e
4
2
h
o
u
r
s
.
2
.
1
.
P
re
pa
r
a
t
io
n o
f
t
em
peh
ex
t
ra
ct
T
em
p
eh
w
a
s
d
r
ied
in
an
o
v
e
n
at
te
m
p
er
atu
r
es
o
f
5
5
-
66°
C
[
2
0
]
.
Dr
y
i
n
g
ti
m
e
o
f
s
o
y
b
ea
n
te
m
p
e
h
w
a
s
8
-
9
h
o
u
r
s
,
w
h
ile
g
emb
u
s
te
m
p
eh
7
-
8
h
o
u
r
s
.
T
em
p
e
h
p
o
w
d
er
(
1
0
0
g
r
am
)
w
as
m
i
x
ed
w
it
h
1
0
0
m
l
o
f
et
h
an
o
l
9
5
%.
Ma
ce
r
ated
f
o
r
th
r
ee
da
y
s
,
f
il
ter
ed
w
i
th
f
il
ter
p
ap
er
[
21
,
22
],
m
o
d
if
ied
.
T
h
e
ex
tr
ac
t
was
d
r
ied
in
a
w
ater
b
ath
u
n
til it c
h
an
g
e
s
in
to
a
p
as
te.
2
.
2
.
Ant
io
x
ida
nt
t
esting
pro
ce
du
re
T
h
e
an
tio
x
id
an
t
a
n
al
y
s
i
s
in
t
h
is
r
esear
c
h
is
t
h
e
DP
P
H
m
eth
o
d
(
(
2
.
2
-
d
ip
h
en
y
l
1
-
p
icr
y
l
h
y
d
r
az
y
l)
,
Dete
r
m
i
n
atio
n
s
r
el
y
in
g
o
n
p
h
o
to
m
etr
ic
m
ea
s
u
r
e
m
e
n
ts
ar
e
s
i
m
p
le,
r
ap
id
an
d
i
n
e
x
p
en
s
iv
e
[
2
3
,
2
4
]
.
T
h
e
tes
t
p
r
o
ce
d
u
r
e
w
a
s
;
m
a
k
e
0
,
1
5
n
M
b
y
d
is
s
o
lv
i
n
g
2
0
m
g
DP
P
H
in
1
0
m
l
eth
a
n
o
l
9
5
%,
p
u
t
in
a
5
0
m
l
v
o
l
u
m
etr
ic
f
las
k
,
s
h
ak
e
n
u
n
t
il
h
o
m
o
g
e
n
e
o
u
s
.
T
h
e
n
ex
t
s
tep
is
d
eter
m
i
n
in
g
th
e
m
a
x
i
m
u
m
w
a
v
elen
g
t
h
w
it
h
a
n
ab
s
o
r
b
an
ce
o
f
4
5
0
-
6
0
0
n
m
,
d
eter
m
i
n
e
th
e
o
p
er
atin
g
ti
m
e.
Sa
m
p
le
s
o
lu
t
i
o
n
s
i
s
cr
ea
ted
b
y
d
is
s
o
lv
i
n
g
5
0
m
g
o
f
t
h
e
s
a
m
p
le
ex
tr
ac
t
i
n
1
0
m
l
et
h
an
o
l
f
o
r
1
5
m
in
u
te
s
,
th
e
n
p
u
t
in
a
1
0
m
l
v
o
lu
m
etr
ic
f
la
s
k
,
t
h
e
n
ad
d
eth
an
o
l
to
t
h
e
li
m
it,
th
en
h
o
m
o
g
en
ized
.
T
h
e
h
o
m
o
g
en
eo
u
s
s
a
m
p
le
s
o
l
u
tio
n
i
s
in
s
er
ted
in
a
5
m
l
f
la
s
k
,
1
m
l
o
f
DP
P
H
s
o
lu
tio
n
is
ad
d
ed
,
an
d
th
en
h
o
m
o
g
en
ize
d
,
an
d
th
e
n
i
n
cu
b
a
tes
in
th
e
d
ar
k
r
o
o
m
f
o
r
2
0
m
i
n
u
tes,
an
d
m
ea
s
u
r
e
th
e
ab
s
o
r
b
an
ce
at
a
w
av
ele
n
g
t
h
o
f
5
1
6
.
5
n
m
.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
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P
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85
3.
RE
SU
L
T
S AN
D
D
I
SCU
SS
I
O
N
T
h
er
e
w
er
e
th
r
ee
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s
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f
te
m
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p
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P
B
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b
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an
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(
B
L
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,
an
d
th
e
co
m
b
i
n
atio
n
o
f
b
o
t
h
(
P
B
B
L
)
.
T
h
e
m
o
s
t
o
f
g
emb
u
s
te
m
p
e
h
w
er
e
w
r
ap
p
ed
b
y
p
o
l
y
et
h
y
len
e
b
ag
.
A
s
s
h
o
w
n
i
n
T
ab
le
1
th
e
m
ea
n
o
f
ab
s
o
r
b
an
ce
o
f
s
o
y
b
ea
n
te
m
p
e
h
b
ased
o
n
t
h
e
p
ac
k
a
g
i
n
g
,
co
m
b
i
n
atio
n
o
f
p
o
l
y
et
h
y
len
e
b
ag
an
d
b
an
an
a
lea
f
(
P
B
B
L
)
is
th
e
h
i
g
h
e
s
t
s
co
r
e
f
o
llo
w
ed
b
y
P
B
an
d
B
L
.
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y
b
ea
n
te
m
p
eh
P
B
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e
m
o
s
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co
m
m
o
n
in
th
e
tr
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itio
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l
m
a
r
k
et,
h
as
an
a
n
tio
x
id
a
n
t
ac
tiv
i
t
y
lev
el
1
8
.
6
5
%,
t
w
o
ti
m
es
g
r
ea
ter
th
an
te
m
p
e
h
B
L
as
s
h
o
w
n
in
T
ab
le
1
.
T
h
is
r
esu
l
t
s
i
m
ilar
to
r
esear
ch
co
n
d
u
cted
b
y
Ha
s
h
i
m
t
h
at
co
m
p
ar
ed
tw
o
m
ater
ials
p
ac
k
ag
i
n
g
,
p
o
l
y
et
h
y
len
e
b
ag
a
n
d
b
an
an
a
l
ea
f
.
T
h
e
r
esu
lt
s
h
o
w
ed
th
at
te
m
p
eh
w
h
ich
w
r
ap
p
ed
b
y
p
o
ly
et
h
y
le
n
e
b
ag
en
h
an
ce
d
t
h
e
p
o
l
y
p
h
e
n
o
li
c
co
m
p
o
n
e
n
t
s
r
elea
s
ed
th
r
o
u
g
h
th
e
f
er
m
en
ta
tio
n
p
r
o
ce
s
s
[
2
5
]
.
I
n
cu
r
r
en
t
s
t
u
d
y
,
te
m
p
eh
w
h
ic
h
w
r
ap
p
ed
b
y
co
m
b
i
n
atio
n
o
f
b
an
a
n
a
lea
v
es
an
d
p
o
l
y
et
h
y
len
e
b
a
g
(
P
B
B
L
)
h
as
a
h
i
g
h
er
an
tio
x
id
a
n
t
ac
ti
v
it
y
v
al
u
e
t
h
a
n
P
B
an
d
B
L
.
A
cc
o
r
d
in
g
to
S
an
th
ir
aseg
ar
a
m
’
s
r
esear
c
h
,
th
e
m
ater
ials
u
s
ed
f
o
r
p
ac
k
ag
i
n
g
d
id
n
o
t
in
d
u
ce
an
y
s
ig
n
i
f
ica
n
t
alter
atio
n
i
n
an
tio
x
id
an
t
p
r
o
p
er
ties
o
f
tem
p
e
h
,
b
u
t
it
w
as
s
ig
n
i
f
ica
n
t
to
th
e
s
h
e
lf
li
f
e
o
f
te
m
p
e
h
[
2
6
]
.
T
ab
le
1
.
A
n
tio
x
id
an
t
ac
ti
v
it
y
i
n
s
o
y
b
ea
n
te
m
p
e
h
b
ased
o
n
th
e
p
ac
k
ag
i
n
g
P
a
c
k
a
g
i
n
g
n
T
h
e
me
a
n
o
f
a
b
so
r
b
a
n
c
e
(
%)
SD
M
i
n
i
m
u
m
sco
r
e
M
a
x
i
m
u
m
sco
r
e
PB
22
1
8
.
6
5
1
3
.
4
1
2
2
.
9
5
4
.
3
2
BL
6
8
.
6
7
8
.
0
0
1
2
.
0
5
2
4
.
0
7
P
B
B
L
3
2
1
.
6
9
1
5
.
5
8
1
4
.
6
5
3
5
.
2
1
Gem
b
u
s
te
m
p
eh
av
a
ilab
le
in
t
h
e
tr
ad
itio
n
al
m
ar
k
et
m
o
s
tl
y
w
r
ap
p
ed
b
y
p
o
l
y
et
h
y
le
n
e
b
ag
(
P
B
)
.
T
h
er
e
w
er
e
o
n
l
y
t
h
r
ee
s
a
m
p
les
o
f
P
B
B
L
p
ac
k
ag
i
n
g
in
t
h
e
m
ar
k
e
t.
B
ased
o
n
th
e
T
ab
le
2
,
th
e
h
i
g
h
e
s
t
o
f
a
n
tio
x
id
an
t
ac
tiv
it
y
w
h
en
t
h
e
g
emb
u
s
t
e
m
p
eh
w
r
ap
p
ed
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y
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o
l
y
et
h
y
len
e
b
a
g
(
P
B
)
(
3
2
.
8
4
%)
th
an
co
m
b
i
n
atio
n
o
f
p
o
ly
et
h
y
len
e
b
a
g
an
d
b
an
a
n
a
l
ea
f
(
P
B
B
L
)
(
2
9
.
7
7
8
%).
T
ab
le
2
.
A
n
tio
x
id
an
t a
cti
v
it
y
o
n
g
emb
u
s
te
m
p
eh
b
ased
o
n
t
h
e
p
ac
k
ag
in
g
P
a
c
k
a
g
i
n
g
n
T
h
e
me
a
n
o
f
a
b
so
r
b
a
n
c
e
(
%)
SD
M
i
n
i
m
u
m
sco
r
e
M
a
x
i
m
u
m
sco
r
e
PB
26
3
2
.
8
4
2
0
.
8
5
2
5
.
2
8
8
0
.
0
5
P
P
B
L
3
2
9
.
7
8
7
.
6
7
0
2
3
.
1
7
3
8
.
1
9
T
h
er
e
ar
e
m
a
n
y
f
ac
to
r
s
th
at
in
f
l
u
e
n
ce
an
tio
x
id
an
t
ac
ti
v
i
t
y
lev
el,
i
n
cl
u
d
in
g
th
e
d
if
f
e
r
en
ce
s
o
f
p
r
o
ce
s
s
in
g
te
m
p
e
h
,
t
h
e
t
y
p
e
o
f
m
icr
o
o
r
g
an
is
m
,
i
n
c
u
b
ati
o
n
ti
m
e,
an
d
t
h
e
d
if
f
er
e
n
ce
s
o
f
d
en
s
it
y
g
emb
u
s
te
m
p
eh
an
d
s
o
y
b
ea
n
te
m
p
eh
[
2
]
.
R
ef
er
r
ed
to
W
id
o
y
o
’
s
s
t
u
d
y
,
2
0
1
0
in
c
u
b
atio
n
ti
m
e
a
f
f
ec
t
th
e
an
t
io
x
id
an
t
te
m
p
eh
.
I
n
4
2
h
o
u
r
s
,
f
er
m
e
n
te
d
s
o
y
b
ea
n
te
m
p
e
h
s
h
o
w
ed
6
7
.
5
%
an
tio
x
id
an
t
ac
tiv
it
y
[
2
7
]
.
Si
m
i
lar
to
A
r
ian
i
’
s
s
tu
d
y
t
h
at
7
2
h
o
u
r
s
f
er
m
e
n
tati
o
n
g
a
v
e
a
h
ig
h
er
ab
s
o
r
b
an
ce
p
er
ce
n
tag
e
co
m
p
ar
ed
to
4
8
h
o
u
r
s
f
er
m
en
ta
tio
n
in
s
o
y
b
ea
n
te
m
p
e
h
[
28]
.
Nu
r
r
ah
m
an
's r
esear
c
h
w
h
ic
h
a
s
s
e
s
s
ed
an
tio
x
id
an
t
ac
ti
v
it
y
i
n
v
ar
io
u
s
in
o
c
u
lu
m
s
s
h
o
w
ed
te
m
p
eh
f
er
m
e
n
ted
w
i
th
R.
S
to
lo
n
ifer
s
h
o
w
ed
th
e
h
i
g
h
e
s
t
a
n
tio
x
id
an
t
ac
ti
v
it
y
[
1
6
]
.
Fu
r
t
h
e
r
r
esear
ch
n
ee
d
s
to
b
e
d
o
n
e
t
o
b
e
ab
le
to
ass
e
s
s
t
h
e
d
if
f
er
e
n
ce
s
i
n
th
e
te
m
p
e
h
p
r
o
d
u
ctio
n
,
m
icr
o
o
r
g
an
i
s
m
t
y
p
e,
in
cu
b
atio
n
ti
m
e
an
d
th
e
p
ac
k
a
g
i
n
g
o
f
te
m
p
e
h
t
o
th
e
an
tio
x
id
an
t a
cti
v
it
y
.
Fig
u
r
e
1
s
h
o
w
s
t
h
e
v
a
lu
e
o
f
ab
s
o
r
b
an
ce
(
%)
o
n
s
o
y
b
ea
n
te
m
p
eh
a
n
d
g
emb
u
s
te
m
p
e
h
,
th
er
e
is
a
h
ig
h
er
p
er
ce
n
ta
g
e
o
f
ab
s
o
r
b
an
ce
in
g
emb
u
s
te
m
p
e
h
th
a
n
t
h
e
s
o
y
b
ea
n
te
m
p
e
h
.
I
n
lin
e,
th
e
r
esu
lt
o
f
t
-
test
s
h
o
w
s
th
at
th
er
e
i
s
a
s
ig
n
i
f
ica
n
t
d
i
f
f
er
e
n
ce
i
n
t
h
e
p
er
ce
n
t
v
alu
e
ab
s
o
r
b
an
ce
o
f
g
emb
u
s
te
m
p
e
h
co
m
p
ar
ed
to
s
o
y
b
ea
n
te
m
p
eh
(
p
=0
.
0
1
)
.
T
h
e
m
ea
n
p
er
ce
n
t a
b
s
o
r
b
an
ce
o
f
g
emb
u
s
te
m
p
eh
(
3
2
.
5
2
1
%)
is
h
i
g
h
er
t
h
a
n
s
o
y
b
ea
n
te
m
p
eh
(
1
7
.
0
1
6
%).
T
h
is
ca
s
e
o
u
tlin
e
s
t
h
at
th
e
an
tio
x
id
a
n
t
a
ctiv
it
y
o
f
g
emb
u
s
te
m
p
eh
is
h
ig
h
er
th
a
n
s
o
y
b
ea
n
te
m
p
eh
.
A
s
i
m
ilar
tr
e
n
d
w
as
o
b
s
er
v
ed
w
ith
Z
h
u
'
s
r
e
s
ea
r
ch
,
w
h
ic
h
r
ep
o
r
ts
th
at
th
e
h
i
g
h
an
tio
x
id
an
t
ac
tiv
it
y
o
f
g
emb
u
s
T
em
p
eh
w
as r
elate
d
t
o
th
e
p
r
esen
ce
o
f
f
ib
er
an
d
p
e
p
tid
es th
at
e
x
is
t
in
g
e
m
b
u
s
te
m
p
e
h
.
Af
ter
2
4
h
o
u
r
s
f
er
m
e
n
tatio
n
,
th
e
lev
e
l
o
f
th
e
p
ep
tid
e
in
g
e
m
b
u
s
T
em
p
e
h
w
a
s
h
i
g
h
er
th
a
n
s
o
y
b
ea
n
te
m
p
eh
[
2
9
]
.
T
h
e
o
th
er
s
tu
d
y
h
ad
b
ee
n
f
o
u
n
d
s
u
b
s
ta
n
ce
s
t
h
at
co
n
tain
an
tio
x
id
a
n
ts
t
h
at
w
er
e
e
n
h
an
ce
d
b
y
t
h
e
ad
d
i
tio
n
o
f
i
n
v
iv
o
lip
id
p
er
o
x
id
ase
[
3
0
]
.
T
h
e
li
m
ita
tio
n
o
f
th
i
s
s
t
u
d
y
is
a
n
i
m
b
ala
n
ce
in
t
h
e
to
ta
l
n
u
m
b
er
o
f
s
t
u
d
y
s
a
m
p
les
in
te
m
p
e
h
w
r
ap
p
er
s
;
t
h
is
is
d
u
e
to
t
h
e
a
v
ailab
ilit
y
o
f
te
m
p
e
h
w
it
h
P
B
B
L
w
r
ap
p
er
s
w
h
ic
h
ar
e
r
ar
el
y
a
v
ailab
le
in
t
h
e
tr
ad
itio
n
al
m
ar
k
et.
I
ts
e
f
f
ec
t
o
n
th
e
r
es
u
lt
d
ata
o
n
m
ater
i
al
p
ac
k
ag
i
n
g
o
f
te
m
p
eh
h
a
v
e
n
o
t
b
ee
n
ab
le
to
co
n
clu
d
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th
a
t
a
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in
at
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o
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b
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b
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I
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Fig
u
r
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1
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T
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o
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4.
CO
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NC
E
S
[1
]
S
h
u
rt
leff
W
,
A
o
y
a
g
i
A
.
,
“
Histo
r
y
o
f
Te
m
p
e
h
a
n
d
T
e
m
p
e
h
P
r
o
d
u
c
ts,
A
S
p
e
c
ial
Re
p
o
rt
o
n
T
h
e
Histo
ry
o
f
T
r
a
d
it
io
n
a
l
F
e
rm
e
n
ted
S
o
y
f
o
o
d
s,
”
S
o
y
i
n
fo
Ce
n
ter
,
p
p
.
1
-
8
5
,
2
0
1
1
.
[2
]
A
sta
wa
n
M
a
d
e
,
T
u
ti
W
,
L
u
lu
M
.
,
“
T
e
m
p
e
h
,
”
1
st
Ed
.
M
ND
,
e
d
it
o
r.
Bo
g
o
r:
P
u
b
li
s
h
e
r IP
B
Pre
ss
,
p
.
1
9
7
,
2
0
1
7
.
[3
]
S
tan
d
a
rd
Na
ti
o
n
a
l
In
s.
T
e
m
p
e
h
:
In
d
o
n
e
sia
n
T
rib
u
te
to
In
d
o
n
e
s
ia.
S
tan
d
a
rd
Na
ti
o
n
a
l
In
s
.
,
p
p
.
1
-
1
0
,
2
0
1
2
.
[
On
li
n
e
].
Av
a
il
a
b
le:
ww
w
.
BS
N.
g
o
.
id
.
[4
]
Id
o
L
im
a
n
d
o
,
Ba
m
b
a
n
g
M
a
rd
io
n
o
S
o
e
w
it
o
,
S
.
S
n
.
,
M
.
S
n
,
A
d
iel
Yu
w
o
n
o
S
S
.
,
“
V
isu
a
l
B
o
o
k
De
sig
n
o
f
T
e
m
p
e
h
A
s
On
e
o
f
In
d
o
n
e
sia
n
f
o
o
d
.
,
”
DKV
A
d
iwa
rn
a
,
v
o
l.
1
,
n
o
.
4
,
p
p
.
1
-
1
2
,
2
0
1
4
.
[5
]
S
a
rw
o
n
o
B.
,
“
Bu
si
n
e
ss
o
f
T
e
m
p
e
h
a
n
d
On
c
o
m
,
”
Pen
e
b
a
r
S
w
a
d
a
y
a
,
J
a
k
a
rta
,
2
0
1
0
.
[6
]
S
u
p
ra
p
ti
M
L
.
,
“
P
r
o
d
u
c
ti
o
n
o
f
T
e
m
p
e
h
,
”
Y
o
g
y
a
k
a
rt
a
,
K
a
n
isi
u
s,
2
0
0
3
.
[7
]
G
a
n
d
jar
I
.
,
De
w
i
I
.
,
S
la
m
e
t
S
.
,
G
izi
P
.
,
S
e
m
b
o
ja
U
.
,
Ke
se
h
a
tan
D
.
,
e
t
a
l.
,
“
T
e
m
p
e
h
g
e
rn
b
u
s
a
s
F
e
rm
e
n
ted
T
o
f
u
Dre
g
s,”
J
.
Pen
e
li
t
Gizi
d
a
n
M
a
k
a
n
a
n
,
v
o
l.
2
,
p
p
.
7
0
-
9
,
1
9
7
2
.
[8
]
M
a
d
e
A
.
,
T
u
ti
k
W
.
,
Ha
rn
in
a
BS
.
,
Na
d
ia
I.
,
“
P
h
y
sic
o
c
h
e
m
ic
a
l
Ch
a
ra
c
teristics
a
n
d
F
u
n
c
ti
o
n
a
l
P
ro
p
e
rt
ies
o
f
T
e
m
p
e
h
P
r
o
d
u
c
e
d
f
ro
m
V
a
rio
u
s S
o
y
b
e
a
n
,
”
J
o
u
rn
a
l
P
a
n
g
a
n
,
v
o
l.
2
2
,
n
o
.
3
,
p
p
.
2
1
4
-
5
2
,
2
0
1
3
,
d
o
i:
1
0
.
3
3
9
6
4
/
j
p
.
v
2
2
i
3
.
1
0
2
.
[9
]
Na
z
a
re
th
a
R
.
,
Da
m
a
n
ik
S
.
,
Ya
n
ti
D
.
P
ra
ti
w
i
W
.
,
e
t
a
l.
,
“
Nu
tri
ti
o
n
a
l
Co
m
p
o
siti
o
n
Ch
a
n
g
e
s
Du
rin
g
Te
m
p
e
h
Ge
m
b
u
s
P
r
o
c
e
ss
in
g
Nu
tri
ti
o
n
a
l
Co
m
p
o
siti
o
n
Ch
a
n
g
e
s
Du
rin
g
T
e
m
p
e
h
G
e
m
b
u
s
P
ro
c
e
ss
in
g
,
”
3
rd
In
ter
n
a
ti
o
n
a
l
Co
n
fer
e
n
c
e
o
n
T
ro
p
ic
a
l
a
n
d
Co
a
sta
l
Reg
i
o
n
Eco
De
v
e
lo
p
me
n
t
2
0
1
7
,
p
p
.
2
-
4
,
Oc
to
b
e
r
2
0
1
8
,
[1
0
]
Af
i
f
a
h
DN
,
Nu
g
ra
h
a
n
i
G
.
,
Ha
stu
ti
V
N,
A
rif
a
n
F
.
,
“
T
h
e
c
h
a
ra
c
teristics
o
f
Ke
ru
p
u
k
G
e
m
b
u
s,”
IOP
Co
n
f
e
re
n
c
e
S
e
r
ies
Ea
rth
En
v
iro
n
me
n
ta
l
S
c
i
e
n
c
e
,
v
o
l.
2
9
2
,
2
0
1
9
,
d
o
i:
1
0
.
1
0
8
8
/1
7
5
5
-
1
3
1
5
/2
9
2
/
1
/0
1
2
0
5
5
.
[1
1
]
Ag
u
stin
a
RK,
Die
n
y
F
F
,
Ru
sta
n
ti
N
.
,
A
n
jan
i
G
.
,
Af
ifah
DN
.
,
“
A
n
ti
o
x
id
a
n
t
a
c
ti
v
it
y
a
n
d
so
lu
b
le
p
ro
tein
c
o
n
te
n
t
o
f
tem
p
e
h
g
e
m
b
u
sh
y
d
ro
ly
s
a
te,”
Hir
o
sh
ima
J
o
u
r
n
a
l
M
e
d
ic
a
l
S
c
i
e
n
c
e
s
,
v
o
l.
6
7
,
S
p
e
c
ial
issu
e
,
p
p
.
1
-
7,
2
0
1
8
.
[1
2
]
Af
i
f
a
h
DN
,
S
u
lch
a
n
M
.
,
S
y
a
h
D
.
,
Ya
n
ti
,
S
u
h
a
rto
n
o
M
T
.
,
“
Iso
l
a
ti
o
n
a
n
d
i
d
e
n
ti
f
ica
ti
o
n
o
f
f
ib
rin
o
ly
ti
c
p
ro
tea
se
-
p
ro
d
u
c
in
g
m
icro
o
rg
a
n
is
m
s
f
ro
m
Re
d
On
c
o
m
a
n
d
G
e
m
b
u
s,
In
d
o
n
e
sia
n
f
e
r
m
e
n
ted
so
y
b
e
a
n
c
a
k
e
s,”
M
a
la
y
s
ia
J
o
u
rn
a
l
M
icr
o
b
i
o
l
o
g
y
,
v
o
l
.
1
0
,
n
o
.
4
,
p
p
.
2
7
3
-
9
,
2
0
1
4
.
[1
3
]
No
v
ian
a
A
.
,
Die
n
y
F
F
,
Ru
sta
n
ti
N
.
,
A
n
jan
i
G
.
,
Af
ifah
DN
.
,
“
A
n
ti
m
icro
b
ial
a
c
ti
v
it
y
o
f
t
e
m
p
e
h
g
e
m
b
u
s
h
y
d
ro
ly
z
a
te,”
IOP
Co
n
fer
e
n
c
e
S
e
rie
s
Ea
rth
En
v
iro
n
me
n
ta
l
S
c
ien
c
e
.
,
v
o
l.
1
1
6
,
n
o
.
1
,
2
0
1
8
,
pp.
1
-
8
,
d
o
i
:
1
0
.
1
0
8
8
/
1
7
5
5
-
1
3
1
5
/1
1
6
/
1
/0
1
2
0
4
4
.
[1
4
]
P
u
rw
o
k
o
T
.
,
“
c
o
n
c
e
n
tratio
n
o
f
iso
f
la
v
o
n
e
a
g
lu
c
o
n
e
o
f
so
y
b
e
a
n
f
e
r
m
e
n
ted
w
it
h
rh
izo
p
u
s
m
icro
sp
o
ru
s
v
a
r.
o
li
g
o
sp
o
r
u
s
(
tem
p
e
h
)
:
e
ff
e
c
t
o
f
so
a
k
in
g
,
”
Bi
o
S
M
AR
T
.
v
o
l
.
6
,
p
p
.
85
–
7
,
2
0
0
4
.
[1
5
]
Ch
a
n
g
CT
,
Hs
u
CK,
Ch
o
u
S
T
,
C
h
e
n
YC,
Hu
a
n
g
F
S
,
Ch
u
n
g
YC.
,
“
Eff
e
c
t
o
f
fe
r
m
e
n
tatio
n
ti
m
e
o
n
th
e
a
n
ti
o
x
id
a
n
t
a
c
ti
v
it
ies
o
f
te
m
p
e
h
p
re
p
a
re
d
f
ro
m
f
e
r
m
e
n
ted
so
y
b
e
a
n
u
sin
g
Rh
i
z
o
p
u
s
o
li
g
o
sp
o
ru
s,”
In
t
e
rn
a
ti
o
n
a
l
Fo
o
d
S
c
i
e
n
c
e
s
T
e
c
h
n
o
l
ogy
,
v
o
l.
4
4
,
n
o
.
4
,
p
p
.
7
9
9
-
8
0
6
,
2
0
0
9
.
[1
6
]
Nu
rra
h
m
a
n
,
As
tu
ti
M
.
,
S
u
p
a
rm
o
,
S
o
e
sa
ty
o
M
H.
,
“
T
h
e
M
o
ld
G
ro
w
th
,
Org
a
n
o
lep
ti
c
P
r
o
p
e
rti
e
s
a
n
d
A
n
ti
o
x
id
a
n
t
A
c
ti
v
it
ies
o
f
B
lac
k
S
o
y
b
e
a
n
T
e
m
p
e
h
F
e
rm
e
n
ted
b
y
d
iff
e
re
n
t
in
o
c
u
lu
m
s
,”
Ag
ritec
h
,
v
o
l.
3
2
,
n
o
.
1
,
p
p
.
6
0
-
5
,
2
0
1
2
.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
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[1
7
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M
u
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.
,
“
E
p
id
e
m
io
lo
g
ica
l
Re
se
a
rc
h
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rin
c
i
p
les
a
n
d
M
e
th
o
d
s,”
UG
M
Pre
ss
,
2
0
1
3
.
[1
8
]
S
a
stro
a
sm
o
ro
S
II.
, “
F
u
n
d
a
m
e
n
tals o
f
Cli
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a
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e
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y
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a
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e
to
,
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k
a
rta,
2
0
1
1
.
[1
9
]
Da
h
lan
M
S
.
,
“
S
a
m
p
le
S
ize
a
n
d
M
e
th
o
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o
f
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a
m
p
li
n
g
in
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e
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ica
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a
n
d
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a
lt
h
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se
a
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h
,
”
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a
lem
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a
M
e
d
ika
,
Ja
k
a
rta
2
0
1
3
.
[2
0
]
A
n
d
rian
i
M
.
,
A
n
a
n
d
it
h
o
BK,
N
u
r
h
a
rtad
i
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,
“
Ef
fe
c
t
o
f
Dr
y
in
g
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m
p
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t
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re
o
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h
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n
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n
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ry
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h
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ra
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risti
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u
p
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ri
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a
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ter
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a
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ra
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o
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“
b
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,
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o
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rn
a
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vol
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2,
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1
3
.
[2
1
]
M
a
m
b
a
n
g
DEP
,
S
u
ry
a
n
to
D.
,
“
An
ti
b
a
c
teria
l
A
c
ti
v
it
y
o
f
Te
m
p
e
h
Ex
trac
ts
o
n
Ba
c
il
lu
s
su
b
ti
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s
a
n
d
S
tap
h
y
lo
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o
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c
u
s
a
u
re
u
s/
Aktivita
s
b
a
k
ter
i
e
k
stra
k
tem
p
e
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ter
h
a
d
a
p
b
a
k
ter
i
Ba
c
il
l
u
su
b
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is
d
a
n
S
ta
p
h
il
o
c
c
o
c
u
s
a
u
re
u
s
,”
J
u
rn
a
l
.
T
e
k
n
o
l
o
g
i
d
a
n
P
a
n
g
a
n
In
d
u
stri
,
v
o
l
.
25
,
n
o
1
.
p
p
1
1
5
-
8
,
2
0
1
4
.
[2
2
]
S
o
v
ia
E
.
,
S
u
k
a
n
d
a
r
EY,
S
a
so
n
g
k
o
L
DN
,
S
ig
it
JI,
J
e
n
d
e
ra
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8
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A
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.
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9
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M
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.
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