scholarly journals PEMANFAATAN DAUN KELOR SEBAGAI CAMPURAN OLAHAN MAKANAN DAN MENGANTISIPASI VIRUS COVID-19

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Sitirahmadani Lubis ◽  
M. ALIF ALFARUQI ◽  
Aan Kriswana Fasha ◽  
Nurul Intan Manurung
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Raw Materials ◽  
Food Products ◽  
The Public ◽  
The World ◽  
Food And Beverage ◽  
Community Skills

Moringa leaves can be processed in various food and beverage products such as clear vegetables, juice, omelette, chips, nastar, donuts, bakwan and Moringa leaf noodles. In addition, Moringa leaves can be processed as herbal froods. Currently, with the covid-19 pandemic conditions around the world, many alternative herbal ingredients are consumed by the public to increase body nutrition in order to prevent transmission of the virus, one of which is Moringa leaves. Moringa plants are high in nutrients, such as vitamin C, calcium, vitamin A, potassium, and protein. The purpose of implementing this KKN activity is to provide information and, to provide assistance to the community in utilizing Moringa plants to prevent Covid-19, as well as to improve community skills in making Moringa herbal food to prevent Covid-19. This KKN was held at the in Air Joman Village, with a series of activities including the socialization of the importance of Moringa leaves, the preparation of raw materials for making herbal moringa foods, and the practice of manufacturing Moringa leaf herbal food products. The results of this activity were the socialization of the use of Moringa leaves as a way to increase immunity in order to prevent viruses and the practice of making Moringa leaf tea with village head, students and lecturers at Air Joman Village. Keywords: herbal food; moringa leaves; prevents covid-19

scholarly journals Pemanfaatan Daun Kelor Sebagai Minuman Herbal Dalam Rangka Mencegah Penyebaran Covid-19

2021 ◽  
Vol 4 (2) ◽  
pp. 189-196
Author(s):  
Marten Umbu Nganji ◽  
Lusia Danga Lewu ◽  
Uska Peku Jawang ◽  
Yonce Melyanus Killa ◽  
Sri Ita Tarigan
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Raw Materials ◽  
The Public ◽  
The World ◽  
Food And Beverage ◽  
Community Skills ◽  
Farmer Groups

Abstract: Moringa leaves can be processed in various food and beverage products such as clear vegetables, juice, omelette, chips, nastar, donuts, bakwan and Moringa leaf noodles. In addition, Moringa leaves can be processed as herbal drinks. Currently, with the covid-19 pandemic conditions around the world, many alternative herbal ingredients are consumed by the public to increase body nutrition in order to prevent transmission of the virus, one of which is Moringa leaves. Moringa plants are high in nutrients, such as vitamin C, calcium, vitamin A, potassium, and protein. The purpose of implementing this PkM activity is to provide information and, to provide assistance to the community in utilizing Moringa plants to prevent Covid-19, as well as to improve community skills in making Moringa herbal drink to prevent Covid-19. This PkM was held at the Ori Angu Farmers Group in Pambotanjara Village, with a series of activities including the socialization of the importance of Moringa leaves, the preparation of raw materials for making herbal moringa drinks, and the practice of manufacturing Moringa leaf herbal drink products. The results of this activity were the socialization of the use of Moringa leaves as a way to increase immunity in order to prevent viruses and the practice of making Moringa leaf tea with members of farmer groups, students and lecturers at the Ori Angu Farmer Group, Pambotanjara Village.Keywords: herbal drink; moringa leaves; prevents covid-19Abstrak: Daun kelor dapat diolah dalam berbagai produk makanan dan minuman seperti sayur bening, juice, omelet, keripik, nastar, donat, bakwan dan mie daun kelor. Selain itu, daun kelor dapat diolah sebagai minuman herbal. Saat ini, dengan adanya kondisi pandemik covid-19 di seluruh dunia, banyak alternatif bahan herbal yang dikonsumsi oleh masyarakat untuk menambah nutrisi tubuh agar dapat mencegah terjadinya penularan virus tersebut, salah satunya adalah daun kelor. Tanaman kelor memiliki nutrisi tinggi, seperti vitamin C, kandungan kalsium, vitamin A, kandungan potasium, dan protein. Tujuan pelaksanaan kegiatan PkM ini adalah untuk memberikan informasi dan, melakukan pendampingan kepada masyarakat dalam memanfaatkan tanaman kelor untuk mencegah covid-19, serta meningkatkan keterampilan masyarakat dalam pembuatan minuman herbal daun kelor dalam mencegah covid-19. PkM ini dilaksanakan di Kelompok Tani Ori Angu Desa Pambotanjara dengan runtutan kegiatan adalah sosialisasi pentingnya daun kelor, persiapan bahan baku pembuatan minuman herbal daun kelor, dan praktik pembuatan produk minuman herbal daun kelor. Hasil dari kegiatan ini adalah terlaksananya sosialisasi pemanfaatan daun kelor sebagai salah satu cara menambah imunitas tubuh dalam rangka mencegah virus dan dilaksanakannya praktik pembuatan teh daun kelor bersama anggota kelompok tani, mahasiswa dan dosen di Kelompok Tani Ori Angu Desa Pambotanjara.Kata kunci: daun kelor; mencegah covid-19; minuman herbal

scholarly journals Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

2019 ◽  
Vol 8 (5) ◽  
pp. 41 ◽  
Author(s):  
Yuanita Indriasari ◽  
Fitriani Basrin ◽  
Miming Berlian Hi. Salam
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moringa Oleifera ◽  
Bitter Taste ◽  
Food Products ◽  
Additional Material ◽  
Food Material ◽  
Saponin Content ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 ° C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 µg 100 g-1.

scholarly journals Perlindungan Konsumen Atas Produk Pangan Berlabel Halal: Tinjauan Yuridis

2015 ◽  
Vol 1 (01) ◽  
pp. 61-76
Author(s):  
Aksamawanti Aksamawanti
Keyword(s):  
Consumer Protection ◽  
Science And Technology ◽  
Research Result ◽  
Food Product ◽  
Food Products ◽  
The State ◽  
Global Issue ◽  
The World ◽  
Food And Beverage ◽  
Halal Food

Nowdays, muslim in the world are starting to realize the\at the development of science and technology has led to the problem of determination halal food and beverage products become simple. Demands clarity halal staus of a food product has become part of a global issue. It is not because of the Islmaic view of the halal statuse issue has broad implications covering various aspect of life. Thus, eating halal food products become sosial problems in the community as well as a responsibility of the state and the rights of citizens guaranteed by the Constitution of 1945 on the basis of the same idea, namely the insurance of halal products. The purpose of this stydy was to determine whether the regulations set by the goverment, al ready provide proctection to consumers to consume halal food products? In this study used normative juridical method with descriptive nature. Based on the research result and in the accordance with the issues that have been outlined, the regulations set bay goverment is still pasrtial, sectoral and overlap, so it didi not provide consumer protection on food labeled as halal.

scholarly journals Food Sharing - as an Eco-friendly Way to Use Food

2020 ◽  
Vol 6 (1) ◽  
pp. 253-259
Author(s):  
L. Berketova ◽  
S. Volodina
Keyword(s):  
Food Consumption ◽  
Raw Materials ◽  
Food Products ◽  
Food Sharing ◽  
German Government ◽  
The Public ◽  
The Poor ◽  
Extra Food ◽  
And Storage ◽  
The Needy

The problem of rational and economical use of food is increasingly understood among the public, in particular among environmentalists, in different countries and people. In particular, the reasons for the loss of food raw materials and food products can be considered the presence of high competition among food producers, the problems of distribution and storage of food raw materials and food products and high requirements for the quality-appearance-of products, dishes. A significant amount of unused, discarded food negatively affects the ecology of the planet due to the formation of toxins and greenhouse gases, which in turn lead to contamination of soil, air and water resources. Direction foddering involves the distribution of extra food among the needy. Organizations and individuals donate excess food to other organizations, such as charities that help the poor or prepare meals for people without a fixed place of residence. The founder of this direction is Germany. Class food sharing in this country a strictly specified set rules and appropriate documentation. For example, food-accepting organizations are prohibited from divulging the names of the stores and hotels that provide their products. Exceptions are individual bio-companies that emphasize their charity involvement. The adoption by the German government of a program of measures to reduce food consumption is projected by 2030 should lead to a reduction in the discarded food in half. In Russia, thanks to food sharing in 2018, about 7 thousand tons of food were saved. According to RAEC and TIAR Center estimates, this volume can grow to 1 million tons by 2024. The most popular platform for food exchange is the Food sharing. ‘I’ll give you food for nothing.’ Vkontakte group. The main problem is the lack of regulation of food sharing at the legislative level, because no documents have been developed that could establish specific requirements for this type of activity and for the food sold of this kind. Also, the features of food sharing in other countries are considered: USA, France, Italy, Belgium, etc.

scholarly journals Export Potential as the Competitiveness Indicator of the Agri-Food Complex

2018 ◽  
Vol 7 (4.38) ◽  
pp. 654 ◽  
Author(s):  
Natalia Anatolyevna Yakovenko ◽  
Irina Anatolyevna Rodionova ◽  
Irina Serafimovna Ivanenko ◽  
Natalia Arkadevna Kireeva ◽  
Antonina Mikhailovna Sukhorukova
Keyword(s):  
Security Policy ◽  
Raw Materials ◽  
Food Products ◽  
Added Value ◽  
Competitive Advantages ◽  
Domestic Markets ◽  
Theoretical Approaches ◽  
The World ◽  
The Impact ◽  
Food Complex

The paper deals with some theoretical approaches to determining the essence of the export potential, the features of its formation and development in the agri-food complex, the impact on the growth of competitiveness. This made it possible to clarify the definition of the export potential of the agri-food complex as an aggregate of competitive advantages. The specifics of the development of the export potential in the context of globalization and the development of international integration are revealed. The dynamics and structure of exports of food products and agricultural raw materials are analyzed; the physical capacity of the domestic markets of basic food products, the dynamics, and trends of its change are estimated. Excessive growth in the volume of production of agricultural products can lead to oversaturation of the domestic market, a decrease in the profitability of domestic producers, worsening the financial situation in the industry. Russia has a significant potential for integration into the world agri-food system. However, the main share of the export of the agri-food complex is made up of agricultural raw materials, primarily grains and oilseeds, which has an adverse effect on the structure of the complex and the rate of its development. The diversification of exports, the growth of exports of products with high added value will contribute to the sustainable development of agriculture and food industries. The development of the export potential of the Russian agri-food complex should be based not only on the active use of national competitive advantages but also on the formation of competitive advantages based on the international division of labor as well. The export-oriented strategy for the development of Russia's agri-food complex needs to be justified in the context of food security policy, which implies resolving the contradiction between national interests related to the saturation of domestic markets, and attitudes toward growing competitiveness in the world food markets, as well as the development and realization of the export potential.  

scholarly journals Pengaruh Sertifikasi Halal Terhadap Kesetiaan Konsumen Pada Produk Makanan dan Minuman: Studi Kasus Konsumen Non-Muslim di Daerah Istimewa Yogyakarta

2021 ◽  
Vol 7 (1) ◽  
pp. 285
Author(s):  
Agus Susetyohadi ◽  
Mufti Alam Adha ◽  
Afrilia Dwi Utami ◽  
Dwi Esti Sekar Rini
Keyword(s):  
Product Quality ◽  
Structural Equation ◽  
Transition Period ◽  
Food Products ◽  
Equation Modeling ◽  
Consumer Loyalty ◽  
The Public ◽  
Analysis Technique ◽  
Food And Beverage ◽  
The Right

Indonesia is serious about positioning itself as the world's halal center and a pioneer in halal certification globalization. The public as consumers also has the right to get correct information about the halal-certified food products they need. It's related to consumers' safety both Muslim and non-Muslim, both in faith, spiritually and physically, in consuming food and beverage products. It is very dependent on information on these food products. The Government's efforts related to food products that are Halal certified in the community are by issuing Law no. 33 of 2014 concerning Halal Product Guarantee, which will be enforced three years later as a transition period. Many things influence consumer loyalty to a product. Among them, product quality, price, design, promotion, brand ambassador. Consumers will have high loyalty to a product if the product is of high quality. In other words, the product can provide the satisfaction expected by consumers. Samples were taken randomly according to the criteria set by the researcher. The data analysis technique used Structural Equation Modeling (SEM). This study used 185 responses from respondents, which were obtained using a google form survey. This study indicates that the variables of product quality, price, design, promotion, and brand ambassador have a significant positive effect on consumer loyalty to halal-certified products. It shows that halal certification for non-Muslim consumers is also one factor that needs to be considered and taken into consideration for food and beverage product producers.

scholarly journals The Depiction of Coconut Products (Food and Non-Food) In Tidore Islands, North Maluku

2021 ◽  
Vol 2 (3) ◽  
pp. 1-4
Author(s):  
Nurhasanah Nurhasanah ◽  
Angela Wulansari ◽  
Hamidin Rasulu ◽  
Suryati Tjokrodiningrat ◽  
Johan Fahri ◽  
...  
Keyword(s):  
Main Product ◽  
Raw Materials ◽  
Coconut Oil ◽  
Food Products ◽  
Descriptive Study ◽  
Coconut Fiber ◽  
East Part ◽  
Liquid Smoke ◽  
Coconut Tree ◽  
The World

Indonesia is the highest producer of coconut in the world. One of the cities in Indonesia which is the central producer of coconut is Tidore Islands, North Maluku. Tidore Islands is a city in the east part of Indonesia located in the province of North Maluku. Tidore Islands has many products made of coconut tree parts as raw materials. The products are varied from food products to non-food products. This research was a descriptive study to discover the variety of coconut products produced in the Tidore Islands as basic data to develop an integrated coconut industry in the Tidore Islands. The research was conducted in 4 sub-districts that had >40 ton/year production of coconut. The result showed that black copra was the main product of coconut widely produced by people in the Tidore Islands. Other food products were white copra, coconut oil, and VCO. Non-food products widely produced by people in Tidore Island were coconut shell charcoal, coconut fiber, broomstick, and liquid smoke.

Features of vegetable production in the context of the COVID-19 pandemic

2021 ◽  
pp. 22-26
Author(s):  
Т.Н. Сурихина ◽  
Р.А. Мещерякова ◽  
Г.А. Телегина
Keyword(s):  
Supply Chain ◽  
Global Economy ◽  
Negative Impact ◽  
Raw Materials ◽  
Food Products ◽  
Vegetable Production ◽  
Crisis Period ◽  
Russian Economy ◽  
The World ◽  
Open Ground

В статье рассмотрены результаты влияния пандемии COVID-19 на экономику и овощеводство России. Вспышка COVID-19 создала дисбаланс в мировой экономике. Введенные странами карантинные меры, предпринимаемые для сглаживания распространения пандемии, негативным образом повлияли на экономическую ситуацию в мире и экономику отдельных стран, в том числе России. Нарушение цепочки поставок товаров привело к росту цен на сырьевые и продовольственные товары, к закрытию предприятий и увольнениям. Введение ограничений на экспорт товаров снизило объемы импорта. В январе 2021 года по сравнению с январем 2020 года снижение импорта в России по продовольственным товарам и сырью для их производства составило 4,2%, по овощам – 11,5%. Цены на ввозимые в страну овощи в 2,5–3,4 раза превышали цены на экспортируемые. Однако потери в овощеводстве из-за пандемии оказались минимальными. Валовой сбор овощей в целом по стране в 2020 году составил 13,8 млн т., что на 1,7% ниже уровня 2019 года. При этом валовые сборы овощей открытого грунта сократились на 3,1%, овощей защищенного грунта – выросли на 6,6%. Возникли трудности с реализацией овощей, так как в кризисный период из-за пандемии COVID-19 спрос на овощи упал на 30%. Кроме того, население переключилось на более дешевые овощи. Правительства различных стран мира для поддержания производителей и потребителей предприняли ряд мер. The results of the COVID-19 pandemic impact on the Russian economy and vegetable growing are considered. The COVID-19 outbreak has created an imbalance in the global economy. The quarantine measures imposed by countries to mitigate the spread of the pandemic, continue to have a negative impact on the economic situation in the world and the economy of individual countries, including Russia. Disruptions in the supply chain of consumer and industrial goods have led to higher prices for raw materials and food products, to business closures and layoffs. The introduction of restrictions on the export of goods has reduced the volume of imports. In January 2021, compared to January 2020, the decrease in imports for food products and raw materials for their production was 4.2%, for vegetables – 11.5%. The prices of imported vegetables were 2.5–3.4 times higher than the prices of exported vegetables. The losses in this area due to the pandemic were minimal. The gross harvest of vegetables in the whole country in 2020 amounted to 13.8 million t, which is 1.7% lower than in 2019. At the same time, the gross harvest of open ground vegetables decreased by 3.1%, and of protected ground vegetables increased by 6.6%. There were difficulties with the sale of vegetables. During the crisis period, due to the COVID-19 pandemic, the demand for vegetables fell by 30%. The population switched to cheaper vegetables. To support producers and consumers world countries governments undertook measures.

scholarly journals INOVASI TELUR ASIN ASAP PEDAS SEBAGAI PRODUK DIVERSIFIKASI PANGAN UNGGULAN DESA SUKANAGALIH KABUPATEN TASIKMALAYA

2021 ◽  
Vol 5 (1) ◽  
pp. 285
Author(s):  
Andri Kusmayadi ◽  
Ristina Siti Sundari ◽  
Yusuf Sumaryana
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Food Products ◽  
Digital Marketing ◽  
Animal Origin ◽  
Selling Price ◽  
Counseling Training ◽  
The Public ◽  
Egg Products ◽  
Community Skills

Telur merupakan salah satu produk pangan asal hewan yang memiliki nilai gizi tinggi dan berharga murah sehingga banyak dikonsumsi oleh masyarakat. Telur asin merupakan produk olahan telur yang biasa dibuat dari telur itik dengan tujuan untuk meningkatkan masa simpan telur segar dan nafsu makan konsumen. Varian rasa telur asin saat ini cukup banyak, salah satunya yaitu telur asin asap. Telur asin asap rasa pedas merupakan inovasi diversifikasi pangan yang diharapkan dapat disukai konsumen dari berbagai golongan. Berbagai kegiatan pengolahan telur asin asap rasa pedas telah dilakukan di Desa Sukanagalih, Kecamatan Rajapolah, Kabupaten Tasikmalaya. Tujuan program pengabdian kepada masyarakat ini yaitu untuk meningkatkan keterampilan masyarakat dalam mengolah telur asin asap rasa pedas sebagai salah satu produk unggulan di wilayah tersebut. Metode pengabdian kepada masyarakat dilakukan dengan cara penyuluhan, pelatihan dan pendampingan pada kelompok mitra. Penyuluhan dilakukan dengan cara sosialisasi pentingnya diversifikasi pada produk pangan hewani. Pelatihan dilakukan dengan cara praktek pembuatan telur asin asap rasa pedas mulai dari telur itik segar sampai terbentuknya produk telur asin asap rasa pedas. Pendampingan dilakukan secara berkala pada kedua kelompok mitra agar semakin terampil dalam mengolah produk sampai pemasaran produk melalui berbagai media social dan e-commerce. Hasil kegiatan ini berupa meningkatnya keterampilan masyarakat dalam mengolah telur asin asap rasa pedas sehingga dapat dijadikan sebagai salah satu peluang bisnis masyarakat. Dengan meningkatnya keterampilan tersebut, pendapatan masyarakat meningkat pula karena adanya margin harga jual telur yang cukup tinggi antara telur itik segar dengan produk telur asin asap rasa pedas. Kata kunci: Digital Marketing, Diversifikasi Pangan, Pengabdian Masyarakat, Telur Asin Asap                     ABSTRACT Eggs are one of the food products of animal origin that have high nutritional value and are cheap so that they are widely consumed by the public. Salted eggs are processed egg products which are usually made from duck eggs with the aim of increasing the shelf life of fresh eggs and consumer appetite. There are quite a lot of salted egg flavors, one of which is smoked salted egg. Spicy smoked salted egg is a food diversification innovation that is expected to be liked by consumers from various groups. Various activities of processing spicy smoked salted eggs have been carried out in Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The aim of this community service program is to improve community skills in processing spicy smoked salted eggs as one of the leading products in the region. The method of community service is carried out by means of counseling, training and mentoring to partner groups. Extension is carried out by socializing the importance of diversification in animal food products. The training was conducted by practicing making spicy smoked salted eggs, starting from fresh duck eggs to the formation of spicy smoked salted eggs. Assistance is carried out periodically for the two groups of partners to make them more skilled in processing products to marketing products through various social media and e-commerce. The results of this activity are in the form of increased community skills in processing spicy smoked salted eggs so that they can be used as one of the community's business opportunities. With the improvement in these skills, people's income has also increased due to the fairly high margin of egg selling price between fresh duck eggs and spicy smoked salted egg products. Keywords: Digital Marketing, Food Diversification, Community Service, Smoked Salted Egg

Effort to explore the potential use of palmyrah fruit for functional food

2017 ◽  
Vol 119 (10) ◽  
pp. 2253-2266 ◽  
Author(s):  
Herianus Justhianus D. Lalel ◽  
I. Nyoman Widiarta Mahayasa ◽  
Zulianatul Hidayah ◽  
Kartiwan Kartiwan
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Shelf Life ◽  
Sodium Carbonate ◽  
Functional Food ◽  
Food Products ◽  
Nutritional Composition ◽  
Content Type ◽  
Peg Treatment ◽  
Fresh Pulp

Purpose The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products. Design/methodology/approach The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50oC) for one month. Findings The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist. Research limitations/implications Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products. Practical implications First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp. Social implications This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province. Originality/value The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.

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