FAKULTAS TEKNOLOGI PERTANIAN

JURUSAN TEKNOLOGI HASIL PERTANIAN

UNIVERSITAS UDAYAN

BUKIT JIMBARAN

Seminar Hasil Penelitian : Mawarto Sitepu, S.TP

Hari/Tanggal : 14 Juni 2008

Waktu/Tempat : Universitas Udayana

MAWARTO SITEPU. NIM : 03.111.05.035. 2008. The Effect Sugar Concentration and Warming Temperatures On The Characteristic Of Tamarillo Jam, Supervised by Ir. Agus Selamet Duniaji, M.Si., and Ni Wayan Wisaniyasa, S.TP., MP

ABSTRACT

The title of research about " The Effect Of Sugar Concentration and Warming Temperatures On The Characteristic Tamarillo Jam " have two aims. The first aim to know effect sugar concentration and temparature warming to tamarillo jam characteristic. The second aim to know sugar concentration and good temparature warming to produce tamarillo jam by the best characteristic.

This research used random project group (RAK) factorial methods by 2 factor there are the first factor is sugar concentration wich 3 level there are 45%, 50%, and 55%. The second factor is temparature warming wich 3 level there are 60°C, 70°C and 80°C. The activities repeated have twice and to produce 18 unit experiment. Date result and analysis with manner investigate and get real differences so be continued by differences of real smallerst test (BNT).

Based the objective test and subjective test by adding 55% concentration and 60°C temperature warming will be producing the tamarillo jam with 0,30% anthosianin criteria, 3,605 temperature acid (pH) 0,0080 g/cm.sec. viscositas dimention, total of dissolve cramming 62,1°Brix, 3,75 colour (red mostly), 3,25 smell (tamarillo smell mostly ), 3,6 model (thick), 3,70 taste (tamarillo particular taste) and all receipt 5,1 (mostly like this taste).

Keywords: sugar, temperatures, characteristic, tamarillo jam.

MAWARTO SITEPU. NIM : 03.111.05.035. 2008. Pengaruh Konsentrasi Gula dan Suhu Pemanasan Terhadap Karakteristik Jam Tamarillo (Chyphomandra betacea), di bawah bimbingan Ir. Agus Selamet Duniaji, M.Si., selaku pembimbing I dan Ni Wayan Wisaniyasa, S.TP., MP selaku pembimbing II.

ABSTRAK

Penelitian dengan judul “Pengaruh Konsentrasi Gula dan Suhu Pemanasan Terhadap Karakteristik Jam Tamarillo” memiliki 2 tujuan. Tujuan pertama adalah untuk mengetahui pengaruh konsentrasi gula dan suhu pemanasan terhadap karakteristik jam tamarillo. Tujuan yang kedua adalah untuk mengetahui konsentrasi gula dan suhu pada proses pemanasan yang tepat sehingga dihasilkan jam tamarillo dengan karakteristik yang terbaik.

Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial dengan 2 faktor yaitu: faktor pertama adalah konsentrasi gula yang terdiri dari 3 level yaitu 45%, 50% dan 55%. Faktor kedua adalah suhu pemanasan yang terdiri dari 3 level yaitu 60°C, 70°C dan 80°C. Perlakuan diulang sebanyak 2 kali sehingga diperoleh 18 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat perbedaan nyata maka dilanjutkan dengan uji beda nyata terkecil (BNT).

Berdasarkan uji objektif dan uji subyektif perlakuan konsentrasi gula 55% dan suhu pemanasan 60 ºC menghasilkan jam tamarillo berkarakteristik yang terbaik dengan kriteria kandungan antosianin 0,30%, derajat keasaman (pH) 3,60 (asam), dimensi viskositas 0,008 g/cm.sec, total padatan terlarut 62,1 ºBrix, warna 3,75 (agak merah), aroma 3,25 (agak beraroma khas tamarillo), tekstur 3,6 (kental), rasa 3,7 (bercitarasa khas tamarillo) dan penerimaan keseluruhan 5,1 (agak suka).

Kata kunci: gula, suhu, karakteristik, jam tamarillo

I. PENDAHULUAN

1. Latar Belakang

Buah tamarillo (Cyphomandra betacea) mempunyai kandungan gizi dan vitamin yang sangat penting bagi kesehatan tubuh manusia seperti antosianin, karotenoid, vitamin A, B_6, C, dan E. sehingga ditinjau dari aspek fungsionalnya ternyata buah tamarillo mempunyai khasiat yang sangat baik sebagai sumber antioksidan alami (Kumalaningsih dan Suprayogi, 2006). Buah tamarillo jarang dihidangkan sebagai buah meja karena rasanya yang cenderung asam. Buah ini lebih cocok jika di hidangkan dalam bentuk olahan, seperti dibuat sirup, jam, jus atau menjadi bahan campuran salad (Budi, 2006). Dengan rasa asam yang sangat tinggi dari buah tamarillo menyebabkan banyak orang tidak suka mengkonsumsi buah tersebut dalam keadaan segar sehingga diperlukan upaya untuk mengolah buah tamarillo seperti dijadikan jam.

Dalam pembuatan jam selain memerlukan pektin dan asam juga diperlukan gula. Penambahan gula dalam jam adalah untuk memperoleh tekstur, penampakan dan flavour yang ideal. Selain itu, gula dapat pula berfungsi sebagai pengawet. Pada proses pembuatanya memerlukan proses pemanasan, maka suhu pemanasan sangat berperan penting dalam pembuatan jam untuk mencapai kekentalan yang optimal. Sampai saat ini belum ada penelitian tentang pengaruh konsentrasi gula dan perlakuan suhu terhadap karakteristik jam buah tamarillo yang dihasilkan, maka penelitian yang berjudul pengaruh konsentrasi gula dan suhu pemanasan terhadap karakteristik jam tamarillo perlu dilakukan untuk mengetahui cara yang terbaik untuk memproduksi jam buah tamarillo.

1. Perumusan Masalah

1. Bagaimanakah pengaruh konsentrasi gula dan suhu pemanasan terhadap karakteristik jam tamarillo yang dihasilkan?

2. Berapa konsentrasi gula dan suhu yang tepat pada proses pemanasan sehingga dihasilkan jam tamarillo dengan karakteristik yang terbaik?

1. Hipotesis

1. Konsentrasi gula dan suhu pemanasan berpengaruh terhadap karakteristik jam tamarillo.

2. Konsentrasi gula dan suhu pemanasan tertentu akan menghasilkan jam tamarillo dengan karakteristik yang terbaik.

1. Tujuan Penelitian

1. Untuk mengetahui pengaruh konsentrasi gula dan suhu pemanasan terhadap karakteristik jam tamarillo.

2. Untuk mengetahui konsentrasi gula dan suhu pada proses pemanasan yang tepat sehingga dihasilkan jam tamarillo dengan karakteristik yang terbaik.

5. Manfaat Penelitian

Dengan adanya penelitian ini diharapkan dapat memberikan manfaat sebagai berikut :

1. Dapat dijadikan sebagai informasi mengenai pengaruh konsentrasi gula dan suhu pemanasan terhadap karakteristik jam tamarillo yang dihasilkan.

2. Bagi produsen yang ingin memproduksi jam dengan memanfaatkan Tamarillo sebagai bahan baku pembuatan jam, dapat dijadikan pedoman atau informasi dalam memilih konsentrasi gula dan suhu pemanasan yang tepat, sehingga dapat dihasilkan jam dengan karakteristik terbaik.

II. METODE PENELITIAN

1. Bahan dan Alat

Bahan utama yang digunakan dalam penelitian ini yaitu buah tamarillo (Cyphomandra betacea) yang kulitnya berwarna merah kekuningan atau ungu tua dengan tekstur agak lunak bila ditekan dengan jari tangan dan relatif berbau harum . Buah tamarillo diperoleh dari pasar Badung dengan cara membeli langsung dari pedagang yang sama dengan tujuan untuk memperoleh bahan yang seragam. Bahan lain yang digunakan jeruk nipis yang diperoleh dari pedagang yang sama dan gula pasir diperoleh dari Alfa supermarket Jl. Diponegoro. Bahan yang dipakai untuk analisis kimia adalah Aquadest, HCL, methanol, KCL, 0,1 larutan asam sitrat, 0,1 M dan 0,1 M Na- sitrat.

Alat yang digunakan dalam penelitian ini yaitu panci stainless steel untuk memasak jam, panci air panas (boiling pan) stainlees steel untuk sterilisasi, botol jam dengan penutup, termometer, alat pengukur waktu (timer), blender (Philips), waskom, kompor gas (Rinnai), kertas saring, corong, dan pengaduk. Alat lain yang diperlukan untuk analisis antara lain : pH-meter digital, hand refractometer, kaca miring dengan sudut kemiringan 45^o, gelas ukur (Pyrex), beaker glass (Pyrex), pipet tetes, termometer, dan timbangan analitik (Mettler toledo PG8001).

2.2. Tempat dan Waktu Penelitian

Penelitian ini dilaksanakan di Laboratorium Analisis Hasil Pertanian Fakultas Teknologi Pertanian Universitas Udayana, Laboratorium pengolahan hasil pertanian Fakultas Teknologi Pertanian, Bukit Jimbaran Universitas Udayana, Laboratorium Kimia Analitik Universitas Udayana serta Laboratorium Biosain dan Bioteknologi Universitas Udayana. Waktu pelaksanaan mulai awal Desember sampai dengan akhir Februari 2008.

3. Proses Penelitian

a. Sortasi Buah Tamarillo

Buah tamarillo yang akan digunakan dalam penelitian ini adalah buah yang telah masak mempunyai ciri-ciri antara lain kulit buah berwarna merah kekuningan atau ungu tua, rasa manis dengan tekstur agak lunak bila ditekan dengan jari tangan dan relatif berbau harum.

b. Pencucian, Pengupasan dan Pembuatan Bubur Buah

Buah tamarillo yang masak selanjutnya dicuci dan dikupas, dagingnya dipotong, dan kulitnya dibuang. Daging buah selanjutnya dirubah menjadi bubur buah dengan cara menghancurkanya di dalam blender. Kemudian dilakukan penyaringan untuk memisahkan biji dari bubur buah.

c. Pencampuran

Bubur buah kemudian ditambahkan gula 45%, 50%, dan 55% dari total bahan. Setelah itu diaduk merata agar campuran homogen. Pengaturan pH bahan menjadi 3,5 dilakukan dengan penambahan air jeruk nipis sehingga diperoleh bahan campuran dengan pH yang seragam.

d. Pemanasan Bubur Buah

Pada proses pemanasan ini, bubur buah tidak langsung bersentuhan dengan api tetapi dengan panci pemasak yang berisi air mendidih. Hal ini dimaksudkan untuk menghindari laju pencoklatan (browning) dan mempertahankan warna sesuai dengan yang diinginkan.

Pada proses pemanasan ini, suhu bahan divariasikan yaitu 60 ^oC, 70 ^oC, dan 80 ^oC. Suhu bahan dijaga agar tetap konstan dengan mengatur sistem pengapian pada kompor. Toleransi fluktuasi suhu bahan pada saat proses pemanasan adalah ± 2 ^oC. Pemanasan diteruskan sambil diaduk secara merata dan dihentikan setelah kekentalan jam terpenuhi. Tes kekentalan dapat dilakukan dengan cara mencelupkan garpu ke dalam jam kemudian diangkat. Apabila jam tersebut jatuhnya lambat berarti jam telah masak (kekentalannya terpenuhi). Akan tetapi apabila jam tersebut jatuhnya cepat maka kekentalannya belum tercapai sehingga pemanasan masih dilanjutkan. Pada penelitian ini waktu yang digunakan untuk pemanasan sekitar 20 ± 2 menit.

e. Pembotolan dan Penutupan

Sebelum dilakukan proses pembotolan terlebih dahulu botol yang digunakan sebagai wadah jam disterilisasi dengan uap panas selama 30 menit. Dengan cara demikian, dapat memperkecil tercemarnya kembali botol oleh udara dari luar sebelum proses pengisian. Pengisian jam ke dalam botol dilakukan pada saat jam masih keadaan panas sampai batas ± 1 cm dari permukaan botol. Selanjutnya, botol ditutup secara rapat.

f. Sterilisasi

Jam yang telah dimasukkan ke dalam botol selanjutnya di sterilisasikan. Proses sterilisasi bertujuan untuk membebasan produk dari semua mikroba perusak. Sterilisasi dilakukan dengan uap panas selama 20 menit. Diagram alir penelitian dapat dilihat pada gambar 1.

2.3.1. Diagram Alir Penelitian

Buah tamarillo merah

Kulit

Biji

Bubur buah

Gula 45%, 50%, dan 55%

Pengaturan pH 3,5 dengan jeruk nipis

Jam

Botol disterilisasi dengan suhu 100 ⁰C selama 30 menit

Jam tamarillo

Gambar 1. Diagram Alir Proses Pembuatan Jam Tamarillo

4. Rancangan Percobaan

Rancangan percobaan pada penelitian ini menggunakan RAK pola faktorial, yang terdiri dari dua faktor. Faktor pertama yaitu pengaturan konsentrasi gula yang terdiri dari 3 level sebagai berikut:

G₁ = 45%

G₂ = 50%

G_3­­­ = 55%

Faktor kedua yaitu suhu pemanasan yang terdiri dari 3 level sebagai berikut :

T₁ = 60 ⁰C

T₂ = 70 ⁰C

T₃ = 80 ⁰C

Ulangan dilakukan sebanyak 2 kali sehingga diperoleh 18 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila berpengaruh nyata maka dilanjutkan dengan uji beda nyata terkecil (BNT).

4. Parameter Pengamatan

Parameter yang diamati dalam penelitian ini meliputi: kandungan antosianin, pH, viskositas, total padatan terlarut serta uji organoleptik (warna, aroma, rasa, tekstur dan penerimaan keseluruhan).

III. HASIL DAN PEMBAHASAN

3.1. Hasil Uji Obyektif

Uji obyektif meliputi analisis kandungan antosianin, derajat keasaman (pH), dimensi viskositas, dan total padatan terlarut yang terdapat pada jam tamarillo.

3.1.1. Kandungan Antosianin

Berdasarkan analisis ragam, diperoleh bahwa interaksi antara kedua perlakuan, konsentrasi gula menunjukkan hasil yang berpengaruh tidak nyata (P>0,05), sedangkan suhu pemanasan menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap kandungan antosianin jam tamarillo. Nilai rata-rata kandungan antosianin jam tamarillo Tabel 1.

Tabel 1. Nilai rata-rata kandungan antosianin jam tamarillo (%).

Suhu (°C)	Konsentrasi Gula (%)			Rata-rata
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	0,28	0,25	0,30	0,28 a
T2 (70)	0,28	0,23	0,29	0,26 a
T3 (80)	0,21	0,18	0,22	0,20 b
Rata=rata	0,25 a	0,22 a	0,27 a

Keterangan: Huruf yang berbeda di belakang nilai rata-rata pada baris atau kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji kandungan antosianin jam tamarillo berkisar antara 0,18 hingga 0,30. Tabel 1 menunjukkan bahwa perlakuan suhu 60°C (T₁) dan suhu 70°C (T₂) memperlihatkan perbedaan yang tidak nyata, sedangkan antara T_1, T₂ dengan T₃ (perlakuan suhu 80°C) berbeda nyata. Tabel 1 memperlihatkan kecendrungan semakin tingginya suhu pemanasan yang digunakan saat proses pemasakan jam tamarillo maka kandungan antosianin pada produk tersebut semakin rendah.

Tabel 1 menunjukkan bahwa konsentrasi gula berpengaruh tidak nyata terhadap kandungan antosianin. Hal ini disebabkan karena sifat gula yang netral, sehingga tidak berpengaruh terhadap perubahan pH yang dapat menurunkan stabilitas kandungan antosianian. Namun penurunan kandungan antosianin jam tamarillo tersebut disebabkan karena pada pemasakan dengan suhu tinggi menyebabkan banyak senyawa antosianin yang menguap bersamaan dengan air. Antosianin bersifat larut dalam air dan merupakan senyawa volatil, disamping itu suhu yang tinggi menyebabkan pH semakin meningkat sehingga pada pH yang tinggi atosianin tidak stabil dan kandunganya akan semakin rendah.

Menurut Kumalaningsih, (2006) stabilitas antosianin dipengaruhi oleh pH dan panas. Kecepatan kerusakan antosianin pada pH yang lebih tinggi dan juga reaksi ini lebih cepat pada suhu yang lebih tinggi. Menurut Rodger (1997), pada kondisi asam antosianin berubah warna menjadi merah, keadaan netral antosianin berubah warna menjadi ungu muda atau tidak berwarna dan pada keadaan basa berwarna biru. Pigmen antosianin lebih stabil dalam keadaan asam dibandingkan dalam keadaan basa. Kerusakan antosianin memiliki beberapa faktor yang membatasi, antara lain ketidak stabilannya terhadap cahaya dan panas serta rentan mengalami degradasi.

3.1.2. Derajat Keasaman (pH)

Berdasarkan analisis ragam, diperoleh bahwa interaksi kedua perlakuan, konsentrasi gula menunjukkan hasil yang berpengaruh tidak nyata (P>0,05) dan suhu pemanasan menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap derajat keasaman jam tamarillo. Nilai rata-rata derajat keasaman jam tamarillo dapat dilihat pada Tabel 2.

Tabel 2. Nilai rata-rata derajat keasaman jam tamarillo

Suhu (°C)	Konsentrasi Gula (%)			Rata-rata
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	3,59	3,60	3,60	3,59 b
T2 (70)	3,64	3,64	3,65	3,64 a
T3 (80)	3,66	3,65	3,66	3,65 a
Rata=rata	3,63 a	3,63 a	3,64 a

Keterangan: Huruf yang berbeda di belakang nilai rata-rata pada baris atau kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji derajat keasaman jam tamarillo berkisar antara 3,59 hingga 3,66. Tabel 2 menunjukkan bahwa perlakuan suhu 60°C (T₁) berbeda nyata dengan perlakuan suhu 70°C (T₂) dan suhu 80°C (T₃), sedangkan antara T₂ dengan T₃ tidak berbeda nyata Tabel 2 memperlihatkan kecendrungan semakin tinggi suhu pemanasan pada pemasakan jam maka pH-nya semakin tinggi. Peningkatan pH jam tamarillo tersebut disebabkan pada pemasakan suhu tinggi kadar asam akan menurun sehingga pH produk akan meningkat. Menurut Winarno (2002), unsur penyebab rasa asam adalah ion H⁺, jika konsentrasi ion hidrogen (keasaman) bertambah maka pH akan turun dan sebaliknya. Asam adalah bahan larut dalam air dan menghasilkan hidrogen dan merupakan asam organik lemah yang mampu melepaskan ion H⁺ apabila mengalami pemanasan suhu tinggi (Winarno et al., 1984).

3.1.3. Dimensi Viskositas

Berdasarkan analisis ragam, diperoleh bahwa interaksi kedua perlakuan, konsentrasi gula dan suhu pemanasan menunjukkan hasil berpengaruh sangat nyata (P<0,01) terhadap dimensi viskositas jam tamarillo yang dihasilkan. Nilai rata-rata dimensi viskisitas jam tamarillo dapat dilihat pada Tabel 3.

Tabel 3. Nilai rata-rata dimensi viskositas jam Tamarillo

Suhu (°C)	Konsentrasi Gula (%)
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	0,014 a a	0,009 b a	0,008 c a
T2 (70)	0,014 a a	0,009 b a	0,007 c a
T3 (80)	0,010 a b	0,008 b a	0,007 c a

Keterangan: Huruf yang berbeda di belakang atau di bawah nilai rata-rata pada baris yang sama atau huruf yang berbeda di belakang atau di bawah kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji dimensi viskositas jam tamarillo berkisar 0,007 hingga 0,014 g/cm.sec. Jam tamarillo yang memiliki dimensi viskositas tertinggi adalah perlakuan G₁T₁ yaitu 0,014 g/cm.sec dan yang terendah adalah G₃T₃ yaitu 0,007 g/cm.sec_. Jika nilai dimensi viskositas suatu produk semakin besar maka nilai viskositasnya akan semakin kecil dan sebaliknya.

Tabel 3 menunjukkan bahwa semakin tinggi konsentrasi gula dan suhu pemanasan pada proses pembuatan jam tamarillo maka nilai rata-rata dimensi viskositas cenderung mengalami penurunan. Hal ini disebabkan karena gula (sukrosa) mempunyai peranan penting pada pembuatan jam, yaitu sebagai bahan untuk menjaga ketegaran dari jaringan serabut-serabut halus yang dibentuk oleh pektin. Desrosier (1988) menyatakan bahwa makin tinggi kadar gula makin berkurang air yang ditahan oleh struktur gel tersebut, sehingga gel yang terbentuk makin kokoh. Semakin tinggi suhu bahan pada proses pemasakan jam tamarillo semakin banyak kandungan air yang mengalami penguapan sehingga menyebabkan jam Tamarillo menjadi lebih kental. Terjadinya peningkatan viskositas disebabkan air yang berada diluar granula pati dan bebas bergerak menjadi terikat (Winarno, 2002). Semakin kental suatu fluida maka diperlukan gaya yang semakin besar supaya fluida tersebut dapat mengalir (Kusuma, 1988).

3.1.4. Total Padatan Terlarut

Berdasarkan hasil analisis ragam, diperoleh bahwa interaksi dari kedua perlakuan menunjukkan hasil yang berpengaruh tidak nyata (P>0,05), variasi konsentrasi gula menunjukkan hasil yang berpengaruh sangat nyata (P<0,01), dan variasi suhu pemanasan menunjukan hasil yang berpengaruh nyata (P<0,05) terhadap jam tamarillo yang dihasilkan. Nilai rata-rata total padatan terlarut jam tamarillo dapat dilihat pada Tabel 4.

Tabel 4. Nilai rata-rata total padatan terlarut º Brix jam tamarillo

Suhu (°C)	Konsentrasi Gula (%)			Rata-rata
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	48,60	56,20	62,10	55,63 b
T2 (70)	51,80	59,60	61,80	57,73 ab
T3 (80)	53,80	60,60	64,40	59,60 a
Rata-rata	51,40 c	58,80 b	62,76 a

Keterangan: Huruf yang berbeda di belakang nilai rata-rata pada baris atau kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji total padatan terlarut jam tamarillo berkisar 48,60 ºBrix hingga 64,40 ºBrix. Tabel 4 menunjukkan bahwa perlakuan konsentrasi gula 45% (G₁), 50% (G₂) dan 55% (G₃) memperlihatkan perbedaan yang nyata serta perlakuan suhu 60°C (T₁), 70°C (T₂) dan 80 °C (T₃) juga berbeda nyata. Tabel 4 menunjukkan kecendrungan semakin tinggi konsentrasi gula dan suhu pemanasan pada proses pemasakan jam tamarillo maka total padatan terlarutnya semakin tinggi. Peningkatan nilai total padatan terlarut jam disebabkan semakin tingginya konsentrasi gula yang ditambahkan dengan bantuan suhu tinggi maka unsur-unsur yang terlarut dalam produk akan meningkat serta peningkatan suhu pemanasan mengakibatkan banyak kandungan air yang mengalami penguapan. Menurut Winarno (2002), gula mempunyai kelarutan yang sangat besar dengan semakin meningkatnya suhu bahan pada poses pemasakan. Desrosier (1988), menyatakan gula dapat mengurangi air bahan dalam pemasakan produk, karena gula dapat mengurangi air yang ditahan di dalam struktur bahan.

3.2. Hasil Uji Subyektif

Uji subyektif meliputi uji skoring dan uji hedonik. Uji skoring terdiri dari uji warna, aroma, tekstur dan rasa, sedangkan uji hedonik meliputi uji penerimaan keseluruhan terhadap jam tamarillo.

3.2.1. Warna

Berdasarkan hasil analisis ragam, diperoleh bahwa interaksi kedua perlakuan, variasi konsentrasi gula, dan suhu pemanasan menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap jam tamarillo. Nilai rata-rata penilaian panelis terhadap warna jam tamarillo dapat dilihat pada Tabel 5

Tabel 5. Nilai rata-rata penilaian panelis terhadap warna jam tamarillo

Suhu (°C)	Konsentrasi Gula (%)
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	4,85 a a	4,00 b a	3,75 b a
T2 (70)	4,55 a bc	3,40 b b	2,55 c b
T3 (80)	4,45 a c	3,20 b b	2,45 c b

Keterangan: Huruf yang berbeda di belakang atau di bawah nilai rata-rata pada baris yang sama atau huruf yang berbeda di belakang atau di bawah kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji panelis terhadap nilai skor warna jam tamarillo yang diberi variasi konsentrasi gula dan suhu pemanasan yaitu berkisar 2,45 (agak coklat) hingga 4,85 (merah). Jam tamarillo yang memiliki nilai skor tertinggi dari panelis yaitu G₁T₁ dengan perlakuan konsentrasi gula 45% dan suhu 60 ºC 4,85 (merah) dan yang memiliki nilai skor terendah yaitu G₃T₃ dengan konsentrasi gula 55% dan suhu pemanasan 80 ºC 2,45 (agak coklat).

Tabel 5 menunjukkan bahwa semakin tinggi konsentrasi gula dan suhu pemanasan pada proses pemasakan jam tamarillo cenderung mengalami penurunan nilai skor yang diberikan panelis terhadap warna jam Tamarillo. Hal ini disebabkan karena terjadinya reaksi antara gula pereduksi dan kelompok asam amino pada saat bahan dimasak yang akan menghasilkan zat warna coklat dan bermacam-macam komponen citarasa atau sering disebut reaksi maillard, (Buckle, et al., 1987). Pemasakan suhu tinggi dimungkinkan terjadi reaksi pencoklatan akibat oksidasi senyawa fenolase pada sel tanaman (Winarno, 2002).

3.2.2. Aroma

Berdasarkan hasil analisis ragam, diperoleh bahwa interaksi kedua perlakuan menunjukkan hasil yang berpengaruh tidak nyata (P>0,05), variasi konsentrasi gula menunjukkan hasil berpengaruh nyata (P<0,05), dan suhu pemanasan menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap aroma jam tamarillo. Nilai rata-rata penilaian panelis terhadap aroma jam tamarillo dapat dilihat pada Tabel 6.

Tabel 6. Nilai rata-rata penilaian panelis terhadap aroma jam tamarillo.

Suhu (°C)	Konsentrasi gula (%)			Rata-rata
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	3,65	3,25	3,25	3,38 a
T2 (70)	3,10	2,90	3,15	3,05 b
T3 (80)	3,15	2,85	2,80	2,93 b
Rata-rata	3,30 a	3,06 ab	3,00 b

Keterangan: Huruf yang berbeda di belakang nilai rata-rata pada baris atau kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji panelis terhadap nilai skor aroma jam tamarillo yang diberi variasi konsentrasi gula dan suhu pemanasan yaitu berkisar 2,80 (agak beraroma khas tamarillo) hingga 3,65 (khas tamarillo). Tabel 6 menunjukkan bahwa perlakuan konsentrasi gula 45% (G₁), 50% (G₂) dan 55% (G₃) memperlihatkan perbedaan yang nyata serta perlakuan suhu 60°C (T₁), berbeda nyata dengan perlakuan suhu 70°C (T₂) dan 80 °C (T₃), sedangkan antara T₂ dengan T₃ tidak berbeda nyata. Tabel 6 menunjukkan kecendrungan semakin tinggi konsentrasi gula dan suhu pemanasan pada proses pemasakan jam tamarillo maka aroma dari jam tamarillo semakin menurun dari aroma buah tamarillo sewaktu segar. Semakin tinggi kandungan gula yang terdapat pada jam membuat aroma khas dari gula pasir (sukrosa) yang semakin besar, sehingga mampu mengalahkan aroma dari tamarillo segar yang masam itu sebagai bahan dasar jam. Pengolahan dengan suhu tinggi menyebabkan senyawa volatil dan komponen gizi pembentuk aroma rusak dan menguap sehingga mempengaruhi penilaian panelis terhadap aroma jam tamarillo.

3.2.3. Tekstur

Berdasarkan hasil analisis ragam, diperoleh bahwa interaksi kedua perlakuan, variasi konsentrasi gula, dan suhu pemanasan menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap jam tamarillo. Nilai rata-rata penilaian panelis terhadap tekstur jam tamarillo dapat dilihat pada Tabel 7.

Tabel 7. Nilai rata-rata penilaian panelis terhadap tekstur jam tamarillo.

Suhu (°C)	Konsentrasi gula (%)
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	2,75 c b	3,10 b b	3,60 a b
T2 (70)	2,90 c b	3,25 b b	4,60 a a
T3 (80)	3,30 b a	4,50 a a	4,70 a a

Keterangan: Huruf yang berbeda di belakang atau di bawah nilai rata-rata pada baris yang sama atau huruf yang berbeda di belakang atau di bawah kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji panelis terhadap nilai skor tekstur jam tamarillo yang diberi perlakuan konsentrasi gula dan suhu pemanasan memiliki nilai yaitu berkisar antara 2,75 (agak kental) hingga 4,70 (sangat kental). Jam tamarillo yang memiliki nilai tertinggi menurut panelis yaitu G₃T₃ (konsentrasi gula 55% dan suhu pemanasan 80 ºC) dengan skor sebesar 4,70 dan yang memiliki nilai terendah yaitu G₁T₁ (Konsentrasi gula 45% dan suhu pemanasan 60 ºC) sebesar 2,75.

Tabel 7 menunjukkan bahwa semakin tinggi konsentrasi gula dan suhu pemanasan maka tekstur dari jam tamarillo semakin kental. Hal ini disebabkan Gula memiliki karakteristik yang banyak selain memberikan rasa manis pada bahan makanan juga mampu memperbaiki citarasa, warna, tekstur serta penampakan dari bahan makanan (Birch dan Parker, 1987). Semakin tinggi suhu bahan pada proses pemasakan jam tamarillo semakin banyak kandungan air yang mengalami penguapan sehingga menyebabkan jam tamarillo menjadi lebih kental maka dapat kita ketahui bahwa penilaian panelis terhadap tekstur berkaitan dengan nilai viskositas jam tersebut, semakin kecil nilai dimensi viskositas maka produk jam yang dihasilkan semakin kental. Terjadinya peningkatan viskositas disebabkan air yang berada diluar granula pati, bebas bergerak menjadi terikat. Tekstur dan konsistensi suatu bahan akan mempengaruhi cita rasa yang ditimbulkan oleh bahan tersebut (Winarno, 2002).

3.2.4. Rasa

Berdasarkan hasil analisis ragam, diperoleh bahwa interaksi kedua perlakuan dan variasi konsentrasi gula menunjukkan hasil berpengaruh tidak nyata (P>0,05), sedangkan suhu pemanasan menunjukkan hasil yang berpengaruh nyata (P<0,05) terhadap rasa jam tamarillo. Nilai rata-rata penilaian panelis terhadap rasa jam tamarillo dapat dilihat pada Tabel 8.

Tabel 8. Nilai rata-rata penilaian panelis terhadap rasa jam tamarillo

Suhu (°C)	Konsentrasi Gula (%)			Rata-rata
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	3,80	3,65	3,70	3,71 a
T2 (70)	3,60	3,50	3,40	3,50 ab
T3 (80)	3,70	3,35	3,25	3,43 b
Rata-rata	3,70 a	3,50 a	3,45 a

Keterangan: Huruf yang berbeda di belakang nilai rata-rata pada baris atau kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji panelis terhadap nilai skor rasa jam tamarillo yang diberi perlakuan konsentrasi gula dan suhu pemanasan memiliki nilai yaitu berkisar antara 3,25 (agak bercitarasa khas tamarillo) hingga 3,80 (sangat bercitarasa khas tamarillo). Tabel 8 menunjukkan bahwa perlakuan suhu 60°C (T₁), suhu 70°C (T₂) dan 80°C (T₃) memperlihatkan hasil yang berbeda nyata. Tabel 8 menunjukkan Semakin tinggi konsentrasi gula yang digunakan didalam penelitian ini rasa manis jam tamarillo mengalami peningkatan namun tidak berpengaruh nyata terhadap rasa jam tersebut. Rasa manis dari konsentrasi gula yang terlalu tinggi dapat menyebabkan berkurangnya rasa khas buah tamarillo dari jam tamarillo tersebut sehingga panelis hanya dapat merasakan manis dari gula.

Tabel 8 menunjukkan kecendrungan suhu pemanasan meningkat maka rasa khas tamarillo pada jam tamarillo menurun. Hal ini terjadi karena selama pemanasan beberapa asam dari buah akan menguap, sehingga dengan adanya gula akan menghasilkan produk yang lebih manis (Cruess, 1958). Menurut Desrosier (1988), pemasakan yang terlalu lama pada suhu tinggi tidak hanya menyebabkan hidrolisis pektin dan penguapan dari asam, tetapi juga menyebabkan kehilangan cita rasa, dan warna. Semakin tinggi suhu bahan pada proses pemasakan jam tamarillo semakin banyak kandungan air yang mengalami penguapan sehingga senyawa volatil yang berhubungan dengan rasa buah tamarillo menguap bersamaan dengan air.

3.2.5. Penerimaan Keseluruhan

Berdasarkan hasil analisis ragam, diperoleh bahwa interaksi kedua perlakuan, variasi konsentrasi gula, dan suhu pemanasan menunjukkan hasil yang berpengaruh tidak nyata (P>0,05) terhadap penerimaan keseluruhan jam tamarillo. Nilai rata-rata penilaian panelis terhadap penerimaan keseluruhan jam tamarillo dapat dilihat pada Tabel 9.

Tabel 9. Nilai rata-rata penilaian panelis terhadap penerimaan keseluruhan jam tamarillo

Suhu (°C)	Konsentrasi Gula (%)			Rata-rata
	G1 (45)	G2 (50)	G3 (55)
T1 (60)	4,35	4,80	5,30	4,81 a
T2 (70)	4,60	4,95	5,10	4,76 a
T3 (80)	4,90	4,65	4,85	4,80 a
Rata-rata	4,30 a	4,80 a	5,08 a

Keterangan: Huruf yang berbeda di belakang nilai rata-rata pada baris atau kolom yang sama menunjukkan perbedaan nyata (P<0,05).

Hasil uji panelis terhadap nilai kesukaan penerimaan keseluruhan jam tamarillo yang diberi perlakuan konsentrasi gula dan suhu pemanasan memiliki nilai yaitu berkisar antara 4,35 (biasa) hingga 5,30 (agak suka). Jam tamarillo yang memiliki nilai tertinggi terhadap penerimaan keseluruhan menurut panelis yaitu G₃T₁ (konsentrasi gula 55% dan suhu pemanasan 60 ºC) dengan skor sebesar 5,30 (agak suka) dengan sifat obyektifnya yaitu kandungan antosianin 0,30%, pH 3,60; dimensi viskositas 0,008 g/cm.sec, total padatan terlarut 62,10 °Brix dan sifat subyektif nilai skornya yaitu warna 3,75 (agak merah), aroma 3,25 (agak beraroma khas tamarillo), tekstur 3,60 (kental), rasa 3,70 (bercitarasa khas tamarillo) dan penerimaan keseluruhan 5,30 (agak suka). Jam tamarillo yang memiliki nilai terendah terhadap penerimaan keseluruhan yaitu G₁T₁ (Konsentrasi gula 45% dan suhu pemanasan 60 ºC) sebesar 4,35 (biasa) dengan sifat obyektif yaitu kandungan antosianin 0,28%, pH 3,59, dimensi viskositas 0,014g/cm.sec, total padatan terlarut 48,60°Brix dan sifat subyektif dengan nilai skornya yaitu warna 4,85 (merah), aroma 3,65 (beraroma khas tamarillo), tekstur 2,75 (agak kental), rasa 3,80 (bercitarasa khas tamarillo) dan penerimaan keseluruhan 4,35 (biasa).

IV. KESIMPULAN DAN SARAN

4.1. Kesimpulan

1. Konsentrasi gula berpengaruh terhadap uji obyektif dan subyektif yaitu dimensi viskositas, total padatan terlarut, warna, aroma, serta tekstur sedangkan suhu pemanasan berpengaruh terhadap uji obyektif dan subyektif yaitu kandungan antosianin, derajat keasaman, total padatan terlarut, dimensi viskositas, warna, aroma, tekstur serta rasa.

2. Berdasarkan uji objektif dan uji subyektif perlakuan konsentrasi gula 55% dan suhu pemanasan 60 ºC menghasilkan jam tamarillo dengan karakteristik yang terbaik dengan kriteria kandungan antosianin 0,30%, derajat keasaman (pH) 3,605 (asam), dimensi viskositas 0,0080 g/cm.sec, total padatan terlarut 62,1 ºBrix, warna 3,75 (agak merah), aroma 3,25 (agak beraroma khas tamarillo), tekstur 3,6 (kental), rasa 3,7 (bercitarasa khas tamarillo) dan penerimaan keseluruhan 5,1 (agak suka).

4.2. Saran

1. Perlu dilakukan penelitian lebih lanjut tentang pengaruh konsentrasi gula dan suhu pemanasan terhadap mutu dan umur simpan jam tamarillo.

2. Berdasarkan dari hasil penelitian yang telah didapatkan, maka saran yang dapat diberikan adalah jam tamarillo yang baik dan masih disukai dapat diperoleh dengan konsentrasi gula 55% dari jumlah bahan baku dan memasak pada suhu bahan 60 ^oC.

DAFTAR PUSTAKA

Apandi, M. 1984. Teknologi buah dan sayur. Alumni, Bandung.

Birch, G.G. and K.J. Parker. 1978. Sugar Science and Technology. Applied Science Publisher LTD Lincoln.

Budi, S. 2006. Manfaat Terong Belanda.

http://budiboga.blogspot.com/2006/11/.html

Buckle, K.A., R. A. Edwards, G.H F; Fleet dan M. Wootton, 1987. Ilmu Pangan. Penerjemah H. Purnomo dan Adiono. UI-Prees, Jakarta.

Cruess, M.V. 1958. Commercials Fruit and Vegetable Products. McGraw Hill Book Co. New York.

Desrosier, N.M., 1988. Teknologi Pengawetan Pangan. Penerjemah Mujohardjo. UI-Prees, Jakarta.

Kumalaningsih dan Suprayogi, 2006. Tamarillo (Terong Belanda) Tanaman Berkhasiat Penyedia Antioksidan Alami. Trubus Agrisarana. Surabaya.

Kumalaningsih, 2006. Antioksidan Alami Penangkal Radikal Bebas. Trubus Agrisarana. Surabaya.

Kusumah, M.A.W., J. Hermanianto, N. Andarwulan. 1988. Bahan Pengajaran Prinsib-prinsib Teknik Pangan. Laboratorium Rekayasa proses Pangan Pusat Antar Universitas Pangan dan Gizi Institut Pertanian Bogor.

Rodger. M. 1997. Food Science, The Biochemistry of Food and Nutrition.

McGraw.

Susanto, T. Dan B. Saneto. 1994. Teknologi Pengolahan Hasil Pertanian. PT. Bina Ilmu, Surabaya.

Winarno, F.G. 1989. Kimia Pangan dan Gizi. PT. Gramedia, Jakarta.

Winarno, F.G., 1994. Sterilisasi Komersial Produk Pangan. Penerbit Gramedia Pustaka Utama, Jakarta.

Winarno, F.G. 2002. Kimia Pangan dan Gizi. PT. Gramedia, Jakarta.

UCAPAN TERIMA KASIH

Pada kesempatan ini penulis menyampaikan terima kasih kepada :

1. Bapak Ir. Agus Selamet Duniaji, M.Si., selaku Pembimbing I dan Ibu Ni Wayan Wisaniyasa, S.TP., MP selaku Pembimbing II atas segala petunjuk dan bimbingannya sehingga seminar hasil ini dapat dilaksanakan.

2. Bapak/Ibu Dosen Penguji, Komisi Seminar dan Staff Fakultas Teknologi Pertanian Universitas Udayana.

3. Semua pihak yang turut membantu terlaksananya seminar ini, khususnya rekan-rekan Agritech

Herpes simplex

Herpes simplex Classification and external resources
Electron micrograph of Herpes simplex virus.
ICD-10	A60., B00., G05.1, P35.2
ICD-9	054.0, 054.1, 054.2, 054.3, 771.2
DiseasesDB	5841 33021
eMedicine	med/1006
MeSH	D006561

This article is about the disease. For information about the specific virus, see Herpes simplex virus.

"herpes" redirects here. For all types of herpes viruses, see Herpesviridae.

Herpes simplex is a viral disease caused by Herpes simplex viruses (HSV). Infection with the herpes virus is categorized into one of several distinct disorders based on the site of infection. Oral herpes, the visible symptoms of which are colloquially called cold sores, infects the face and mouth. Infection of the genitals, commonly known as herpes, is the second most common form of herpes. Disorders such as herpetic whitlow, herpes gladiatorum, ocular herpes, herpes encephalitis, Mollaret's meningitis, neonatal herpes, and possibly Bell's palsy are also caused by herpes simplex viruses. Herpes simplex is not typically life-threatening for immunocompetent people.

Herpes viruses cycle between periods of active disease—presenting as blisters containing infectious virus particles—that last 2–21 days, followed by a remission period, during which the sores disappear. Genital herpes, however, is often asymptomatic, though viral shedding may still occur. After initial infection, the viruses move to sensory nerves, where they reside as life-long, latent viruses. Causes of recurrence are uncertain, though some potential triggers have been identified. Over time episodes of active disease reduce in frequency.

HSV is most easily transmitted by direct contact with a sore or the body fluid of an infected individual. Transmission may also occur through skin-to-skin contact when no symptoms are present if the infected person is experiencing asymptomatic shedding. Despite this risk, barrier protection methods are the most reliable method of preventing transmission of herpes. Oral herpes is easily diagnosed if the patient presents with the common visible sores or ulcers. Early stages of orofacial herpes and genital herpes are harder to diagnose; laboratory testing is usually required. Prevalence of HSV infections varies throughout the world. Socioeconomic status appears to be an important factor associated with infection levels. Additionally, studies have identified several increased risk factors for both strains of herpes.

There is currently no cure for herpes; no vaccine is currently available to prevent or eliminate herpes. Treatments are available to reduce viral reproduction and shedding, prevent the virus from entering the skin, and reduce the severity of herpetic symptoms.

Disorders

HSV infection causes several distinct medical disorders. Common infection of the skin or mucosa may affect the face and mouth (orofacial herpes), genitalia (genital herpes), or hands (herpes whitlow). More serious disorders occur when the virus infects and damages the eye (herpes keratitis), or invades the central nervous system, damaging the brain (herpes encephalitis). Patients with immature or suppressed immune systems, such as newborn infants, transplant recipients, or AIDS patients are prone to severe complications from HSV infections.

In all cases HSVs are never removed from the body by the immune system. Following the cessation of active symptoms, the virus enters the nerves surrounding the primary lesion, migrates to the cell body of the neuron, and becomes latent in the trigeminal ganglion.^[1] In HSV-1 infected individuals, seroconversion will prevent additional HSV-1 infections, however HSV-2 can still be contracted.

Orofacial infection

Herpesviral vesicular dermatitis Classification and external resources
Herpes lesion on upper lip and face
ICD-10	B00.1

Orofacial herpes affects the face and mouth. Infection occurs when the virus comes into contact with oral mucosa or abraded skin. Infection by the type 1 strain of herpes simplex virus (HSV-1) is the most common cause of orofacial herpes, though cases of oral infection by the type 2 strain are increasing.^[2]

Herpes infections are largely asymptomatic, but when symptoms appear, they will typically resolve within two weeks.^[3] The main symptom of oral infection is acute herpetic gingivostomatitis (inflammation of the mucosa of the cheek and gums), which occurs within 5–10 days of infection. Other symptoms may also develop, including painful ulcers, sometimes be confused with canker sores, fever, and sore throat.^[3] Primary HSV infection in adolescents frequently manifests as severe pharyngitis with lesions developing on the cheek and gums. Some individuals develop difficulty in swallowing (dysphagia) and swollen lymph nodes (lymphadenopathy).^[3] Primary HSV infections in adults often results in pharyngitis similar to that observed in glandular fever (infectious mononucleosis), but gingivostomatitis is less likely.

Recurrent infection is more common with HSV-1 infections than with HSV-2. Prodromal symptoms often precede a recurrence. Symptoms typically begin with reddening of the skin around the infected site, with eventual ulceration to form fluid-filled blisters that affect the lip (labial) tissue and the area between the lip and skin (vermilion border). The recurrent infection is thus often called herpes simplex labialis. Rare reinfections occur inside the mouth (intraoral HSV stomatitis) affecting the gums, alveolar ridge, hard palate, and the back of the tongue—this may be accompanied with herpes labialis.^[3][4]

Genital infection

Anogenital herpesviral infection Classification and external resources
Genital herpes in a female
ICD-10	A60.
MeSH	D006558

Genital herpes in a male

Clusters of inflamed papules and vesicles on the outer surface of the genitals resembling cold sores,^[5] represent the typical symptoms of a primary HSV-1 or HSV-2 genital infection. These usually appear 4–7 days after sexual exposure to HSV for the first time.^[1] In males, the lesions occur on the shaft of the penis or other parts of the genital region, on the inner thigh, buttocks, or anus. In females, lesions appear on or near the pubis, labia, clitoris, vulva, buttocks or anus.^[5] Other common symptoms include pain, itching, and burning. Less frequent, yet still common, symptoms include discharge from the penis or vagina, fever, headache, muscle pain (myalgia), swollen and enlarged lymph nodes and malaise.^[1] Women often experience additional symptoms that include painful urination (dysuria) and cervicitis, while herpetic proctitis (inflammation of the anus and rectum) is common for individuals participating in anal intercourse.^[1] After 2–3 weeks, existing lesions progress into ulcers and then crust and heal, although lesions on mucosal surfaces may never form crusts.^[1]

Many HSV infected people experience a recurrence within the first year of infection.^[1] Prodrome precedes development of lesions. Prodromal symptoms include tingling (paresthesia), itching, and pain where lumbosacral nerves innervate the skin. Prodrome may occur as long as several days or as short as a few hours before lesions develop. Beginning antiviral treatment when prodrome is experienced can reduce the appearance and duration of lesions in some individuals.

During recurrence fewer lesions are likely to develop, lesions are less painful, and lesions heal faster (within 5–10 days without antiviral treatment), than those occurring during the primary infection.^[1] Subsequent outbreaks tend to be periodic or episodic, occurring on average four to five times a year when not using antiviral therapy

Herpes whitlow

Herpes whitlow (herpetic whitlow) is a painful infection that typically affects the fingers or thumbs. Occasionally infection occurs on the toes or on the nail cuticle. Herpes whitlow can be caused by infection by HSV-1 or HSV-2.^[6] It is often contracted by health care workers that come in contact with the virus; it is most commonly contracted by dental workers and medical workers exposed to oral secretions.^[7][8] It is also often observed in thumb-sucking children with primary HSV-1 infection, and in adults aged 20 to 30 following contact with HSV-2-infected genitals.^[9] Herpes whitlow is also caused by autoinoculation of HSV into an already infected person's broken skin, prior to the individual developing antibodies against the virus.^[6] HSV seronegative individuals are at highest risk of acquiring this condition.

Symptoms of herpetic whitlow include swelling, reddening and tenderness of the skin of infected finger. This may be accompanied by fever and swollen lymph nodes. Small, clear vesicles initially form individually, then merge and become cloudy. Associated pain often seems large relative to the physical symptoms. The herpes whitlow lesion usually heals in two to three weeks.^[10]

Herpes gladiatorum

Individuals that participate in contact sports such as wrestling, rugby, and soccer sometimes acquire a condition caused by HSV-1 known as herpes gladiatorum, scrumpox, wrestler’s herpes or mat herpes. Abraded skin provides an area of entry for HSV-1. Symptoms present within 2 weeks of direct skin-to-skin contact with an infected person, and include skin ulceration on the face, ears, and neck. This disorder may cause fever, headache, sore throat and swollen glands, and occasionally affects the eyes. Physical symptoms sometimes recur in the skin.^[11]

Ocular herpes

Herpesviral ocular disease Classification and external resources
Herpes infection of the cornea
ICD-10	B00.5
MeSH	D016849

Ocular herpes is generally caused by HSV-1 and is a special case of facial herpes infection known as herpes keratitis. It begins with infection of epithelial cells on the surface of the eye and retrograde infection of nerves serving the cornea.^[12] Primary infection typically presents as swelling of the conjunctiva and eye-lids (blepharoconjunctivitis), accompanied by small white itchy lesions on the surface of the cornea, which vary from minor damage to the epithelium (superficial punctate keratitis) to formation of dendritic ulcers.^[13] Infection is unilateral, affecting one eye at a time. Additional symptoms include dull pain deep inside the eye, mild to acute dryness and sinusitis. Most primary infections resolve spontaneously in a few weeks or with the use of oral and topical antivirals. However, the virus continues to inhabit the neurons of the eye and to multiply.

Subsequent recurrences may be more severe, with infected epithelial cells showing larger dendritic ulceration and lesions forming white plaques.^[13] The epithelial layer is sloughed off as the dendritic ulcer grows and mild inflammation (iritis) may occur in the underlying stroma of iris. Sensation loss occurs in lesional areas producing generalised corneal anaesthesia with repeated recurrences.^[13] This may be accompanied by chronic dry eye, low grade intermittent conjunctivitis or chronic unexplained sinusitis. When the concentration of viral DNA reaches a critical limit, the presence of the virus can trigger a massive autoimmune response in the eye, resulting in an individual's immune system destroying the corneal stroma.^[13] This usually results in loss of vision due to opacification of the cornea and is a result of an antibody responses against the viral antigen expression in the stroma following persistent infection.^[13] This is known as immune-mediated stromal keratitis.

Treatment with corneal transplants was once ineffective (with only 14%-61% rate of survival without antiviral therapy), as reinfection of the transplant is common when the virus reactivates. However, with concurrent use of antivirals the chance of graft acceptance has improved.^[14]

Herpes simplex encephalitis

Herpesviral encephalitis Classification and external resources
ICD-10	B00.4, G05.1
ICD-9	054.3

Herpes simplex encephalitis (HSE) is a very serious disorder and one of the most severe viral infections of the human central nervous system. It is estimated to affect at least 1 in 500,000 individuals per year.^[15] HSE is thought to be caused by the retrograde transmission of virus from a peripheral site on the face to the brain along a nerve axon following HSV-1 reactivation.^[15] Approximately 50% of individuals that develop HSE are over 50 years of age.^[16] About 1 in 3 cases of HSE result from primary HSV-1 infection predominantly occurring in individuals under the age of 18. Although 2 in 3 cases occur in seropositive persons, few of these individuals have history of recurrent orofacial herpes. The virus lies dormant in the ganglion of the trigeminal or fifth cranial nerve but the reason for reactivation, and its pathway to gain access to the brain, remains unclear. The olfactory nerve may also be involved in HSE.^[17]

Without treatment, HSE results in rapid death in around 70% of cases.^[15] Even with the best modern treatment, it is fatal in around 20% of cases treated, and causes serious long-term neurological damage in over half the survivors. For unknown reasons the virus seems to target the temporal lobes of the brain. Only a small population of survivors (2.5%) regain completely normal brain function.^[16] Most individuals with HSE show a decrease in their level of consciousness and an altered mental state presenting as confusion and changes in personality. Increased numbers of white blood cells can be found in their cerebrospinal fluid without the presence of pathogenic bacteria and fungi, and they typically have a fever.^[15] Some patients with HSE will have seizures. The electrical activity of the brain (detected using EEG, CT, or MRI scans) changes as the disease progresses, first showing abnormalities in one temporal lobe of the brain, which spread to the other temporal lobe 7–10 days later.^[15]

Neonatal herpes simplex

Congenital herpesviral (herpes simplex) infection Classification and external resources
HSV disease in a newborn child
ICD-10	P35.2
ICD-9	771.2

Neonatal HSV disease is a rare but serious condition, usually the consequence of vertical transmission of the virus from mother to newborn child, although an estimated 10% of cases may be acquired postnatally from a parent, caretaker, or sibling. From 1/3,000 to 1/20,000 of live births are infected with neonatal herpes in the U.S.. Approximately 22% of pregnant women in the U.S. have had a previous exposure to HSV-2, and a further 2% or more women acquire the virus during pregnancy.^[18] Among young adults, genital herpes infections are increasingly caused by HSV-1.^[19] The risk of transmission is 30-57% in cases of primary infection acquisition by the mother in the third trimester of pregnancy. Risk of transmission by a mother with existing antibodies for both HSV-1 and HSV-2 has a much lower (1-3%) transmission rate. This in part is due to the presence of significant titer of protective maternal antibodies in the fetus from about the seventh month of pregnancy.^[20] However, shedding of HSV-1 from both primary genital infection and reactivation is associated with high transmission from mother to infant.^[20]

HSV-1 neonatal herpes is extremely rare in developing countries because primary exposure to HSV-1 (and therefore development of HSV-1 specific antibodies) usually occurs in childhood or adolescence, precluding a genital HSV-1 infection; HSV-2 infections are much more common in these countries. In industrialized nations, the adolescent HSV-1 seroprevalance has been dropping steadily for the last 5 decades as a result of better hygiene, less over-crowding, and smaller family size. The resulting increase in the number of young women entering the sexually active/child bearing years as HSV-1 seronegative, has been a harbinger of increased HSV-1 genital herpes, and as a result, increased HSV-1 neonatal herpes in developed nations. A recent three year study in Canada (2000-2003) revealed a neonatal HSV incidence of 5.9 per 100,000 live births. HSV-1 was the cause of 62.5% of cases of neonatal herpes, and 98.3% of transmission was asymptomatic.^[21] Asymptomatic genital HSV-1 has been shown to be more infectious to the neonate and is more likely to produce neonatal herpes than HSV-2. ^[22][23] However with prompt application of antiviral therapy, the prognosis of neonatal HSV-1 infection is better than that for HSV-2.

Neonatal herpes manifests itself in three forms: skin, eyes and mouth (SEM) herpes, disseminated (DIS) herpes, and central nervous system (CNS) herpes.^[24] SEM herpes is characterized by external lesions but no internal organ involvement, and has the best prognosis. Lesions are likely to appear on trauma sites such as the attachment site of fetal scalp electrodes, forceps or vacuum extractors that are used during delivery, in the margin of the eyes, the nasopharynx, and in areas associated with trauma or surgery (including circumcision).^[20] DIS herpes affects internal organs, especially the liver. CNS herpes is an infection of the nervous system and the brain that can lead to encephalitis. Infants with CNS herpes present with seizures, tremors, lethargy, and irritability, they feed poorly, have unstable temperatures, and their fontanelle (soft spot of the skull) may bulge.^[20] CNS herpes is associated with highest morbidity, and DIS herpes has a higher mortality rate. These categories are not mutually exclusive and frequently overlap. Untreated, SEM herpes may spread to the internal organs and result in DIS or CNS herpes with its attendant increases in mortality and morbidity. Death from neonatal HSV disease in the US is currently decreasing; The current death rate is about 25%, down from as high as 85% a few decades ago. Reductions in morbidity and mortality are due to the use of antiviral treatments such as vidarabine and acyclovir.^{[24][25][26][27]} However, morbidity and mortality still remain high due to diagnosis of DIS and CNS herpes coming too late for effective antiviral administration; early diagnosis is difficult in 20-40% of infected neonates that have no visible lesions.^[28] Herpes simplex virus infection in the newborn "carries high mortality and morbidity rates from central nervous system involvement," according to Harrison's Principles of Internal Medicine, which recommends that pregnant women with active genital herpes lesions at the time of labor be delivered by cesarean section. Women whose herpes is not active can be managed with acyclovir.^[29]

Viral meningitis

HSV-2 is the most common cause of Mollaret's meningitis, a type of recurrent viral meningitis.^[30][31] This condition was first described in 1944 by French neurologist Pierre Mollaret. Recurrences usually last a few days or a few weeks, and resolve without treatment. They may recur weekly or monthly for approximately 5 years following primary infection.^[32]

Bell's palsy

A type of facial paralysis called Bell's palsy has been linked to the presence and reactivation of latent HSV-1 inside the sensory nerves of the face, known as geniculate ganglia, particularly in a mouse model.^[33][34] This is supported by findings that show the presence of HSV-1 DNA in saliva at a higher frequency in patients with Bell's palsy relative to those without the condition.^[35]

However, since HSV can also be detected in these ganglia in large numbers of individuals that have never experienced facial paralysis, and high titers of antibodies for HSV are not found in HSV-infected individuals with Bell's palsy relative to those without, this theory has been contested.^[36] Other studies, which fail to detect HSV-1 DNA in the cerebrospinal fluid of Bell's palsy sufferers, also question whether HSV-1 is the causative agent in this type of facial paralysis.^[37][38] The potential effect of HSV-1 in the etiology of Bell's palsy has prompted the use of antiviral medication to treat the condition. The benefits of acyclovir and valacyclovir have been studied.^[39]

Alzheimer's disease

Scientists discovered a link between Herpes Simplex Type I and Alzheimer’s disease in 1979.^[40] In the presence of a certain gene variation (APOE-epsilon4 allele carriers), HSV type 1 appears to be particularly damaging to the nervous system and increases one’s risk of developing Alzheimer’s disease. The virus interacts with lipoproteins, their components, and their receptors in the brain which may lead to the development of the disease.^[41] This now makes the virus the pathogen most clearly linked to the establishment of Alzheimer’s.^[42] It is important to note, however, that without the presence of the gene allele, HSV type 1 does not appear to cause any neurological damage and thus increase the risk of Alzheimer’s.^[43]

Recurrences and triggers

Following active infection, herpes viruses become quiescent to establish a latent infection in sensory and autonomic ganglia of the nervous system. The double-stranded DNA of the virus is incorporated into the cell physiology by infection of the cell nucleus of a nerve's cell body. HSV latency is static - no virus is produced - and is controlled by a number of viral genes including Latency Associated Transcript (LAT).^[44]

The causes of reactivation from latency are uncertain but several potential triggers have been documented. Physical or psychological stress can trigger an outbreak of herpes.^[45] Local injury to the face, lips, eyes or mouth, trauma, surgery, wind, radiotherapy, ultraviolet light or sunlight are well established triggers.^{[46][47][48][49][50]} Some studies suggest changes in the immune system during menstruation may play a role in HSV-1 reactivation.^[51][52] In addition, concurrent infections, such as viral upper respiratory tract infection or other febrile diseases, can cause outbreaks, hence the historic terms "cold sore" and "fever blister".

The frequency and severity of recurrent outbreaks may vary greatly depending upon the individual. Outbreaks may occur at the original site of the infection or in close proximity to nerve endings that reach out from the infected ganglia. In the case of a genital infection, sores can appear near the base of the spine, the buttocks, back of the thighs, or they may appear at the original site of infection. Immunocompromised individuals may experience episodes that are longer, more frequent and more severe. The human body is able to build up an immunity to the virus over time and antiviral medication has been proven to shorten the duration and/or frequency of the outbreaks.^[53]

Transmission and prevention

Herpes can be contracted through direct contact with an active lesion or body fluid of an infected person.^[54] Infected people that show no visible symptoms may still shed and transmit virus through their skin, and this asymptomatic shedding may represent the most common form of HSV-2 transmission.^[55]

There are no documented cases of infection via an inanimate object (e.g. a towel, toilet seat, drinking vessels). To infect a new individual, HSV travels through tiny breaks in the skin or mucous membranes in the mouth or genital areas. Even microscopic abrasions on mucous membranes are sufficient to allow viral entry. Herpes transmission occurs between discordant partners; a person with a history of infection (HSV seropositive) can pass the virus to an HSV seronegative person.^[1] Antibodies that develop following an initial infection with that type of HSV prevents reinfection with the same herpes type - a person with a history of a cold sore caused by HSV-1 cannot contract a herpes whitlow or genital infection caused by HSV-1. In a monogamous couple, a seronegative female runs a >30% per year risk of contracting an HSV-1 infection from a seropositive male partner. If an oral HSV-1 infection is contracted first, seroconversion will have occurred after 6 weeks to provide protective antibodies against a future genital HSV-1 infection.

Barrier protection, such as a condom, can reduce the risk of herpes transmission in some cases.

For genital herpes, condoms are a highly effective in limiting transmission of herpes simplex infection.^[56][57] However, condoms are by no means completely effective. The virus cannot get through latex, but their effectiveness is somewhat limited on a public health scale by the limited use of condoms in the community,^[58] and on an individual scale because the condom may not completely cover blisters on the penis of an infected male, or base of the penis or testicles not covered by the condom may come into contact with free virus in vaginal fluid of an infected female. In such cases, abstinence from sexual activity, or washing of the genitals after sex, is recommended. The use of condoms or dental dams also limits the transmission of herpes from the genitals of one partner to the mouth of the other (or vice versa) during oral sex. When one partner has herpes simplex infection and the other does not, the use of antiviral medication, such as valaciclovir, in conjunction with a condom, further decreases the chances of transmission to the uninfected partner.^[1] Topical microbicides contain chemicals that directly inactivate the virus and block viral entry are currently being investigated.^[1] Vaccines for HSV are currently undergoing trials. Once developed, they may be used to help with prevention or minimize initial infections as well as treatment for existing infections. ^[59]

As with almost all sexually transmitted infections, women are more susceptible to acquiring genital HSV-2 than men.^[60] On an annual basis, without the use of antivirals or condoms, the transmission risk of HSV-2 from infected male to female is approximately 8-10%.^{[citation needed]} This is believed to be due to the increased exposure of mucosal tissue to potential infection sites. Transmission risk from infected female to male is approximately 4-5% annually.^{[citation needed]} Suppressive antiviral therapy reduces these risks by 50%.^{[citation needed]} Antivirals also help prevent the development of symptomatic HSV in infection scenarios by about 50%, meaning the infected partner will be seropositive but symptom free. Condom use also reduces the transmission risk by 50%.^{[citation needed]} Condom use is much more effective at preventing male to female transmission than vice-versa. ^[56] The effects of combining antiviral and condom use is roughly additive, thus resulting in approximately a 75% combined reduction in annual transmission risk.^{[citation needed]} These figures reflect experiences with subjects having frequently-recurring genital herpes (>6 recurrences per year). Subjects with low recurrence rates and those with no clinical manifestations were excluded from these studies.^{[citation needed]}

To prevent neonatal infections, seronegative women are recommended to avoid unprotected oral-genital contact with an HSV-1 seropositive partner and conventional sex with a partner having a genital infection during the last trimester of pregnancy. Mothers infected with HSV, are advised to avoid procedures that would cause trauma to the infant during birth (e.g. fetal scalp electrodes, forceps and vacuum extractors) and, should lesions be present, to elect caesarean section to reduce exposure of the child to infected secretions in the birth canal.^[1] The use of antiviral treatments, such as aciclovir, given from the 36th week of pregnancy limits HSV recurrence and shedding during childbirth, thereby reducing the need for caesarean section.^[1]

HSV seropositive individuals practising unprotected sex with HIV positive persons pose a high risk of HIV transmission, and are even more susceptible to HIV during an outbreak with active sores.^[61]

Asymptomatic shedding

HSV asymptomatic shedding occurs at some time in most individuals infected with herpes. It is believed to occur on 2.9% of days while on antiviral therapy, versus 10.8% of days without and is estimated to account for one third of the total days of viral shedding.^[55] Asymptomatic shedding is more frequent within the first 12 months of acquiring HSV, and concurrent infection with HIV also increases the frequency and duration of asymptomatic shedding.^[62] It can occur more than a week before or after a symptomatic recurrence in 50% of cases.^[55] There are some indications that some individuals may have much lower patterns of shedding, but evidence supporting this is not fully verified - no significant differences are seen in the frequency of asymptomatic shedding when comparing persons with 1 to 12 annual recurrences to those that have no recurrences.^[55]

Diagnosis

Primary orofacial herpes is readily identified by clinical examination in persons without a previous history of lesions, and with reported contact with an individual with known HSV-1 infection. The appearance and distribution of sores, in these individuals, typically presents as multiple, round, and superficial oral ulcers, accompanied by acute gingivitis.^[11] Adults with non-typical presentation are more difficult to diagnose. However, prodromal symptoms that occur before the appearance of herpetic lesions helps to differentiate HSV symptoms from the similar symptoms of, for example, allergic stomatitis. Occasionally, when lesions do not appear inside the mouth, primary orofacial herpes is mistaken for a bacterial infection known as impetigo. Common mouth ulcers (aphthous ulcer), also resemble intraoral herpes, but do not present a vesicular stage.^[11]

Genital herpes can be more difficult to diagnose than oral herpes since most HSV-2-infected persons have no classical signs and symptoms.^[11] To confuse diagnosis, several other conditions resemble genital herpes, including lichen planus, atopic dermatitis, or urethritis.^[11] Laboratory testing is, therefore, often used to confirm genital herpes. Laboratory tests include culture of the virus, direct fluorescent antibody (DFA) studies to detect virus, skin biopsy, polymerase chain reaction (PCR) to test for presence of viral DNA. A Tzanck test (or smear), can also be performed although this cannot differentiate between herpes simplex or varicella (chicken pox) (the primary infection of varicella zoster virus (VZV or shingles). Although these procedures produce highly sensitive and specific diagnoses, their high costs and time constraints discourage their regular use in clinical practice.^[11] Serological tests for antibodies to HSV are rarely useful to diagnosis but are important in epidemiological studies. Serologic assays cannot differentiate between antibodies generated in response to a genital versus an oral HSV infection and as such cannot confirm the site of infection. Absence of antibody to HSV-2 does not exclude gential infection because of the increasing incidence of genital infections caused by HSV-1. For these reasons and the diagnostic delay; serology is not routinely used in clinical practice.^[11]

Epidemiology

Although many people infected with HSV develop labial or genital lesions, many more are either undiagnosed or display no physical symptoms - individuals with no symptoms are described as asymptomatic or with subclinical herpes.^[63] Since asymptomatic individuals are often are unaware of their infection, they are considered at high risk for spreading HSV. Many studies have been performed around the world to estimate the numbers of individuals infected with HSV-1 and HSV-2 by determining if they have developed antibodies against either viral species.^[64] This information provides population prevalence of HSV viral infections in individuals with or without active disease.

Seroprevalence estimates for HSV-1 and HSV-2 [64]
Location	Year(s)	Prevalence (%)
		HSV-1	HSV-2
		Total	Female	Male
Africa
Benin	1997-8	-	30	12
Cameroon	1997-8	-	46-51	24-27
Central African Republic	1998-9	99	82	-
Eritrea	1995	84-97	23	24-27
The Gambia	1998-9	-	29-32	5
Kenya	1997-8	-	68	35
Mali [65]	1991-7	93	43	-
Morrocco [65]	1991-7	99	26	-
South Africa	1999	-	53	17
Tanzania	1992	-	42	19
Uganda	1989-93	91	71	36
Zambia	1997-8	-	55	36
Zimbabwe	1993-8	-	67	36-53
Asia
Bangladesh	1996-8	46#	8-14	-
China	1987-95	-	18-29	17
Israel	1998-9	70	5	4
Japan	1985-93	50-60	1-17	2
Jordan	<2000	-	41	53
South Korea[66]	2004	-	28	22
Philippines	1991-3	-	9	-
Syria	1995-8	80-100	0	0-1
Thailand [65][64]	1991-7	51	35	15
Turkey	1991-2	97	42	-
Australasia
Australia	<1992-8	79-80	11-15	-
New Zealand	1993-8	-	4-15	3-7
Central/South America
Brazil	1990-7	-	23-42	-
Colombia [65]	1985-97	89	57	-
Costa Rica	1984-5	-	39	-
Haiti	<1992	-	54	-
Mexico	1992-7	-	30	-
Peru [65]	1991-7	92	36	-
Europe
Bulgaria [67]	1999	84	15->40	15-30
Denmark	1986	76	31	-
Finland	1966-89	-	26-31	-
Germany	1996-7	87	15	11
Greenland	1986	98	68	-
Italy	1981-8	81-93	1-5	0-5
Norway	1992-4	79	27	-
Spain	1992-3	79	4	4
Sweden	1989-93	41#	21-33	-
Switzerland	1997	65-87	22	11
UK	1984-95	69-78	5	3
North America
Canada	1999	57	13	-
USA	1988-94	68	26	18
# in children

Europe

Large differences in HSV-1 seroprevalence are seen in different European countries. HSV-1 seroprevalence is high in Bulgaria (83.9%) and The Czech Republic (80.6%) and lower in Belgium (67.4%), The Netherlands (56.7%) and Finland (52.4%).^[67] The typical age at which HSV-1 infection is acquired ranges from 5–9 years in Eastern European countries like Bulgaria and the Czech Republic to over 25 years of age in Northern European countries such as Finland, The Netherlands, Germany, and England and Wales. Young adults in Northern European countries are less likely to be infected with HSV-1. However, European women are more likely to be HSV-1 seropositive than men.^[67] HSV-2 seropositivity is widely distributed in Europeans older than 12, although there are large differences in the percentage of the population that had been exposed to HSV-2. Bulgaria has a high (23.9%) HSV-2 seroprevalence relative to other European countries: Germany (13.9%), Finland (13.4%), Belgium (11.1%), The Netherlands (8.8%), the Czech Republic (6.0%) and England and Wales (4.2%).^[67] Women are more likely to be seropositive than men, and likely acquire the virus at an earlier age. In each country of Europe, HSV-2 seropositivity becomes more common from adolescence onwards and increases in the population with age, with a decline in the older age groups in some countries.^[67]

[edit] North America

United States

In healthy adults, HSV-2 infection occurs more frequently in the USA than in Europe, and appears to be increasing; in individuals over 12 years old, HSV-2 seroprevalence has increased from 16.4% in 1976 to 21.8% in 1994 and is still rising.^[68] Thus, the current incidence of genital herpes caused by HSV-2 in the U.S. is roughly one in four or five adults, with approximately 50 million people infected with genital herpes and an estimated 0.5 million new genital herpes infections occurring each year.^[11] African Americans appear more susceptible to HSV-2, although the presence of active genital symptoms is more likely in Caucasian Americans. The largest increase in HSV-2 acquisition during the past few years is in white adolescents. People with many lifetime sexual partners and those who are sexually active from a young age are also at higher-risk for the transmission of HSV-2 in the U.S.^{[69][70][71][72]} Women are at higher risk than men for acquiring HSV-2 infection, and the chance of being infected increases with age.^[11]

African Americans and immigrants from developing countries typically have an HSV-1 seroprevalance in their adolescent population that is two or three times higher than that of Caucasian Americans, possibly reflecting differences in their socioeconomic backgrounds.^[11] Many white Americans enter sexual activity, marriage and child bearing years seronegative for HSV-1. The absence of antibodies from a prior oral HSV-1 infection leaves these individuals susceptible to primary HSV-1 genital infections. This brings with it a risk of vertical transmission to the neonate if the mother contracts a primary infection during the third trimester of pregnancy. A seronegative mother has up to a 57% chance of conveying an HSV infection to her baby during childbirth whereas a woman seropositive for both HSV-1 and HSV-2 has around a 1-3% chance of transmitting infection to her infant.^[73] Women that are seropositive for only one type of HSV fall somewhere in between but are still only half as likely to transmit HSV as the seronegative mother. Genital infection caused by HSV-1, in the U.S. is now thought to be about 50%^{[74] [75]}and contributes to a rate of 6 to 20 cases of neonatal herpes per 100,000 live births in the U.S. depending on region and demographics. ^[76][77]

Canada

Following a study in Ontario, up to 55% of Canadians age of 15 to 16, and 89% of individuals in their early forties are estimated have antibodies to HSV-1. Teenagers are less likely to be seropositive for HSV-2 - antibodies against this virus is only found in 0-3.8% of 15-16 year olds. However, 21% of individuals in their early forties have antibodies against HSV-2 reflecting the sexually transmitted nature of this virus. When standardising for age, HSV-2 seroprevalence in Ontario, for individuals between the ages of 15 to 44, was 9.1%. This is much lower than estimated levels of HSV-2 seroprevalence in people of a similar age range in the United States.^[78] HSV-2 seroprevalence in pregnant women, between the ages of 15-44, in British Columbia is similar, with 57% having antibodies for HSV-1 and 13% having antibodies for HSV-2.^[64]

Africa

Sub-Saharan Africa

HSV-2 is more common in some countries, such as those of Sub-Saharan Africa, than in Europe or the North America. Up to 82% of women, and 53% of men in Sub-Saharan Africa are seropositive for HSV-2 (see table), representing the highest levels of HSV-2 infection in the world, although exact levels vary from country to country in this continent.^[79] In most African countries, HSV-2 prevalence increases with age. However, age-associated decreases in HSV-2 seroprevalence has been observed for women in Uganda and Zambia, an in men in Ethiopia, Benin and Uganda.^[64]

Northern Africa

Genital herpes appears less common in Northern Africa compared to Sub-Saharan Africa, with only 26% of middle-aged women having antibodies for HSV-2 in Morocco.^[65] Woman are more likely to be infected with HSV-2 once they are over the age of 40.^[65] Children in Egypt are often infected with HSV from a young age - HSV-1 or HSV-2 antibodies are estimated in 54% in children under the age of 5 years and 77% in children over 10 years of age.^[80] Algerian children are also likely to acquire HSV-1 infection at a young age (under 6) and 81.25% of the population has antibodies to HSV-1 by the age of 15.^[81]

Central and South America

HSV-2 seroprevalency is high in Central and South America, relative to rates in Europe and North America with levels estimated at 20–60%.^[64][79] During the mid 1980s, HSV-2 prevalence was 33% in 25–29 years old women and 45% in those aged 40 and over in Costa Rica, and, in the early 1990s, was approximately 45% among women over 60 in Mexico.^[64] The highest HSV-2 prevalence (60%) in Central or South America has been found Colombian middle-aged women although similar HSV-2 prevalence (54%) has been observed in younger women in Haiti.^[64] HSV-2 infects about 30% in women more than 30 years old from Colombia, Costa Rica, Mexico, and Panama and steadily increases to 52% in an age-associated manner in those aged 50–59. HSV-2 antibodies were found in more than 41% of women of childbearing age in Brazil.^[64] However, no increase in seroprevalence was associated with age in women over 40 years old in this country - HSV-2 prevalence was estimated at 50% among women aged 40–49 years, 33% among women 50–59, and 42% among women over 60. Women in Brazil are more likely to acquire an HSV-2 infection if their male partners had history of anal sex and had many sexual partners in his lifetime.^[65] In Peru, HSV-2 prevalence is also high among women in their 30s but is lower in men.^[64]

Asia

Eastern and South East Asia

HSV-2 seroprevalence in developing Asian countries is comparable (10-30%) to that observed in North America and Northern Europe.^[79] HSV-1 seroprevalence in some Asian countries is low, relative to other countries worldwide, with only 51% women in Thailand and between 50-60% in Japan possessing antibodies against this virus.^[65][64] However, estimates of HSV-2 infectivity, in Thailand, is higher than observed in other Eastern Asian countries - total HSV-2 seroprevalence is approximately 37% in this country.^[65] HSV-2 seroprevalence is low in women in the Philippines (9%), although commencing activity while young is associated with an increase risk of acquiring HSV-2 infection; woman starting sexual activity by the time they reach 17 are seven times more likely to be HSV-2 seropositive that those starting sexual activity when over 21.^[82] In South Korea, incidence of HSV-2 infection in those under the age of 20 is low at only 2.7% in men and 3.0% in women.^[66] Seroprevalence levels increase in older South Koreans, however, such that the population over 20 that has antibodies against HSV-2 is 21.7% of men and 28% of women, with increasing HSV-2 prevalence becoming significant once individuals reached their 30's.^[66]

Southern Asia

In India, 33.3% of individual are seropositive for just HSV-1 and 16.6% are seropositive for only HSV-2. Those with both HSV-1 and HSV-2 antibodies are estimated at 13.3% of the population. Indian men are more likely to be infected with HSV-2 than women, and increasing seroprevalence of this virus is associated with an increasing age.^[83]

Middle East

High levels of HSV-2 (42%) and HSV-1 (97%) were found amongst pregnant women in the city of Erzurum in Eastern Anatolia Region, Turkey.^[64] In Istanbul, a city in the Marmara Region in North West Turkey, however, lower HSV-2 seroprevalence was observed; HSV-2 antibodies were found in 4.8% of sexually active adults, and HSV-1 antibodies were found in 85.3%.^[84] Only 5% of pregnant women were infected with HSV-2, and 98% were infected with HSV-1. Prevalence of these viruses was higher in sex workers of Istanbul, reaching levels of 99% and 60% for HSV-1 and HSV-2 prevalence respectively.^[84] The prevalence of HSV-2 in Jordan is 52.8% for men and 41.5% for women.^[85] HSV-1 seroprevalence is 59.8% in the population of Israel and increases with age in both genders. An estimated 9.2% of Israeli adults are infected with HSV-2. Infection of either HSV-1 or HSV-2 is higher in females; HSV-2 seroprevalence reaches 20.5% in females in their 40s. These values are similar to levels in HSV infection in Europe.^[86] Antibodies for HSV-1 or HSV-2 are also more likely to be found individuals born outside of Israel, and individuals residing in Jerusalem and Southern Israel. People from Jewish origin, living in Israel, are less likely to possess antibodies against herpes.^[86] HSV-1 causes 66.3% of genital herpes in individuals living in Tel Aviv, Israel.^[87] Genital herpes infection from HSV-2 is predicted to be low in Syria although HSV-1 levels are high. HSV-1 infections is common (95%) among healthy Syrians over the age of 30, whilst HSV-2 prevalence is low in healthy individuals (0.15%), and persons infected with other sexually transmitted diseases (9.5%). High risk groups for acquiring HSV-2, in Syria, include prostitutes and bar girls that have 34% and 20% seroprevalence respectively.^[88]

Oceania

In Australia the seroprevalence of HSV-1 is 76%, with differences associated with age, gender and Indigenous status.^[89] An estimated 12% of Australian adults are seropositive for HSV-2, with higher prevalence in women (16%) than in men (8%).^[89] Larger cities have higher HSV-2 seroprevalence (13%) than rural populations (9%) in this country. Higher prevalence is found in Indigenous Australians (18%) than non-Indigenous Australians (12%) but is lower than HSV-2 prevalence observed in the United States.^[89] As in the U.S., HSV-1 is increasingly identified as the cause of genital herpes in Australians; HSV-1 was identified in the anogenital area of only 3% of the population in 1980, but had risen to 41% in 2001.^[90] This was most common in females and persons under 25.^[90]

The number of genital herpes infections appears to be rising in New Zealand with three times more cases in 1993 compared to 1977.^[91] In this country, HSV-2 affects 60% more women than men of similar age.^[64]

Treatment

Currently, there is no treatment that can eradicate any of the herpes viruses from the body. Non-prescription analgesics can reduce pain and fever during initial outbreaks. Topical anesthetic treatment (such as prilocaine, lidocaine or tetracaine) can relieve itching and pain.^[92][93]

Antiviral medication

Antiviral medications used against herpes viruses work by interfering with viral replication, effectively slowing the replication rate of the virus and providing a greater opportunity for the immune response to intervene. All drugs in this class depend on the activity of the viral enzyme, thymidine kinase, to convert the drug sequentially from its prodrug form to a monophosphate (with one phosphate group), diphosphate (with two phosphate groups) and, finally, triphosphate (with three phosphate groups) form that interferes with viral DNA replication.^[94]

The antiviral medication acyclovir

There are several prescription antiviral medications for controlling herpes simplex outbreaks, including aciclovir (Zovirax), valaciclovir (Valtrex), famciclovir (Famvir), and penciclovir. Aciclovir was the original and prototypical member of this drug class and is now available in generic brands at a greatly reduced cost. Valaciclovir and famciclovir are prodrugs of aciclovir and penciclovir respectively, which have improved solubility in water and better bioavailability when taken orally.^[94] Aciclovir is the recommended antiviral for suppressive therapy in the last months of pregnancy to prevent transmission of herpes simplex to the neonate.^[95] The use of valaciclovir and famciclovir, while potentially improving treatment compliance and efficacy, are still undergoing safety evaluation in this context. There is evidence in mice that treatment with famciclovir, rather than aciclovir, during an initial outbreak can help lower the incidence of future outbreaks by reducing the amount of latent virus in the neural ganglia. This potential effect on latency over aciclovir drops to zero a few months post-infection.^[96] Antiviral medications are also available as topical creams for treating recurrent outbreaks on the lips although their effectiveness is disputed.^[97] Penciclovir cream has a far longer cellular half-life than aciclovir cream – 10-20 hours for penciclovir versus 3 hours for aciclovir - increasing its effectiveness relative to aciclovir when topically applied.^[98]

Topical treatments

Docosanol is available as a cream for direct application to the affected area of skin. It prevents HSV from fusing to cell membranes, thus barring the entry of the virus into the skin. Docosanol was approved for use after clinical trials by the FDA in July 2000.^[99] Marketed by Avanir Pharmaceuticals under the brand name Abreva, it was the first over-the-counter antiviral drug approved for sale in the United States and Canada and was the subject of a US nationwide class-action suit in March, 2007 due to the misleading claim that it cut recovery times in half.^[100] Tromantadine is available as a gel that inhibits entry and spreading of the virus by altering the surface composition of skin cells and inhibiting release of viral genetic material. Zilactin is a topical analgesic barrier treatment, which forms a "shield" at the area of application to prevents a sore from increasing in size and decrease viral spreading during the healing process.

Other drugs

Cimetidine, a common component of heartburn medication, has been shown to lessen the severity of herpes zoster outbreaks in several different instances, and offered some relief from herpes simplex.^{[101][102][103]} This is an off-label use of the drug. It and probenecid have been shown to reduce the renal clearance of aciclovir.^[104] These compounds also reduce the rate, but not the extent, at which valaciclovir is converted into aciclovir.

Limited evidence suggests that low dose aspirin (125 mg daily) might be beneficial in patients with recurrent HSV infections. Aspirin (also called acetylsalicylic acid) is an non-steroidal anti-inflammatory drug, which reduces the level of prostaglandins - naturally occurring lipid compounds - that are essential in creating inflammation.^[105] A recent study in animals showed inhibition of thermal (heat) stress-induced viral shedding of HSV-1 in the eye by aspirin, and a possible benefit in reducing the frequency of recurrences.^[106]

Vaccines

The National Institutes of Health (NIH) in the United States is currently in the midst of phase III trials of a vaccine against HSV-2, called Herpevac.^[107] The vaccine has only been shown to be effective for women who have never been exposed to HSV-1. Overall, the vaccine is approximately 48% effective in preventing HSV-2 seropositivity and about 78% effective in preventing symptomatic HSV-2.^[107] Assuming FDA approval, a commercial version of the vaccine is estimated to become available around 2008. During initial trials, the vaccine did not exhibit any evidence in preventing HSV-2 in males.^[107] Additionally, the vaccine only reduced the acquisition of HSV-2 and symptoms due to newly acquired HSV-2 among women who did not have HSV-2 infection at the time they got the vaccine.^[107] Because about 20% of persons in the United States have HSV-2 infection, this further reduces the population for whom this vaccine might be appropriate.^[107]

Natural compounds

Many people seek benefits in natural products and dietary supplements for treatment of herpes

Certain dietary adjustments, dietary supplements and alternative remedies are believed beneficial in the treatment of herpes, alone or in conjunction with prescribed antiviral therapy. There is currently insufficient scientific and clinical evidence to support the effective use of many of these compounds to treat herpes in humans.^[108]

Lysine supplementation has been used for the prophylaxis and treatment of herpes simplex in doses exceeding 1 g/day; smaller doses appear ineffective.^{[109][110][111]} Aloe vera is available as cream or gel which makes an affected area heal faster, and may even prevent recurrences.^[112] Lemon balm (Melissa officinalis), has antiviral activity against HSV-2 in cell culture, and may reduce HSV symptoms in herpes infected people.^{[113][114][114]} Carrageenans - linear sulphated polysaccharides extracted from red seaweeds - have been shown to have antiviral effects in HSV-infected cells and in mice.^[115]However, there is no evidence for efficacy of this compound in humans.^[116] There are conflicting reports about the effectiveness of extracts from the plant echinacea in treating herpes infections, suggesting a possible benefit for treating oral, but not genital, herpes.^[117][118] Resveratrol, a compound naturally produced by plants and a component of red wine, prevents HSV replication in cultured cells and reduces cutaneous HSV lesion formation in mice although, used alone, it is not considered potent enough to be an effective treatment.^[119][120] Extracts from garlic have shown antiviral activity against HSV in cell culture experiments, although the extremely high concentrations of the extracts required to produce an antiviral effect was also toxic to the cells.^[121] The plant Prunella vulgaris, commonly known as "selfheal", also prevents expression of both type 1 and type 2 herpes in cultured cells.^[122]

Lactoferrin, a component of whey protein, has been shown to have a synergistic effect with aciclovir against HSV in vitro.^[123] Some dietary supplements have been suggested to positively treat herpes. These include vitamin C, vitamin A, vitamin E, and zinc.^[124][125] Butylated hydroxytoluene (BHT), commonly available as a food preservative, has been shown in cell culture and animal studies to inactivate herpes virus.^{[126] [127]} However BHT has not been clinically tested and approved to treat herpes infections in humans.

Psychological and social effects

Since there is currently no cure for herpes, some people experience negative feelings related to the condition following diagnosis, particularly if they have acquired the genital form of the disease. Though these feelings lessen over time, they can include depression, fear of rejection, feelings of isolation, fear of being found out, self-destructive feelings, and fear of masturbation.^[128] In order to improve the well-being of people with herpes, support groups have been formed in the United States and the UK, providing information about herpes and running message forums and dating websites for sufferers.^{[129][130][131][132][133]}

People with the herpes virus are often hesitant to divulge to other people, including friends and family, that they are infected. This is especially true of new or potential sexual partners that they consider 'casual'.^[134] A perceived reaction is sometimes taken into account before making a decision about whether to inform new partners and at what point in the relationship. Many people choose not to disclose their herpes status when they first begin dating someone, but wait until it later becomes clear that they are moving towards a sexual relationship. Other people disclose their herpes status upfront. Still others choose only to date other people who already have herpes.