Sifat Fisik Daging Kelinci Peranakan New Zealand White yang Diberi Tepung Kulit Pisang Kepok (Musa acuminata x Musa balbisiana)

This study aims to analyze the effect of Kepok banana peel flour (Musa acuminata x Musa balbisiana) in the ration on the physical of New Zealand White crossbreed rabbits meat. This research was conducted in the rabbit cage of Lampung State Polytechnic with 20 male rabbits of the New Zealand White breed aged 2 months. The experiment was carried out with an experimental method, using a completely randomized design (CRD), with 5 treatments and 4 replications. The treatments used in this study were P0: 100% commercial feed, P1: 98% commercial feed + 2% kepok banana peel flour, P2: 96% commercial feed + 4% kepok banana peel flour, P3: 94% commercial feed + 6 % Kepok banana peel flour, P4: 92% commercial feed + 8% Kepok banana peel flour. The results of statistical analysis showed that the pH value of the meat, cooking loss and tenderness of the meat had a significant effect. The results of statistical analysis showed that the value of the water holding capacity had no significant effect. The conclusion of this study is that feed fed with Kepok banana peel flour has a significant effect on the physical of New Zealand White crossbreed rabbit meat including the pH value of the meat with the lowest value of 5.70, at 2% treatment, loss of cooking meat with a value of 35.00 (% ) was found in treatment 4%, and meat tenderness with a value of 3.30 (gf) at 4% treatment and 3.20 (gf) at treatment 8%. However, it has no significant effect on water holding capacity.

Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.

Extrachromosomal viral DNA produced by transcriptionally active endogenous viral elements in non-infected banana hybrids impedes quantitative PCR diagnostics of banana streak virus infections in banana hybrids

The main edible and cultivated banana varieties are intra- and interspecific hybrids of the two main Musa species, Musa acuminata and Musa balbisiana, having diploid genomes denoted A and B, respectively. The B genome naturally hosts sequences of banana streak virus (BSV) named endogenous BSV (eBSV). Upon stress, eBSVs are identified as the origin of BSV infection for at least three BSV species, causing banana streak disease. For each of the three species, BSV and eBSV share >99.9 % sequence identity, complicating PCR-based diagnosis of viral infection in the B genome-containing bananas. Here, we designed a quantitative PCR-based method to only quantify episomal BSV particles produced, overcoming the limitation of eBSV also being detected by qPCR by using it as a ‘calibrator’. However, our results revealed unexpected variation of eBSV amplification in calibrator plants composed of a clonal population of 53 replicating virus-free banana hybrids with the same AAB genotype. Our in-depth molecular analyses suggest that this calibrator variation is due to the variable abundance of non-encapsidated extrachromosomal viral DNA, likely produced via the transcription of eBSVs, followed by occasional reverse transcription. We also present evidence that accumulation of viral transcripts in AAB plants is downregulated both at post-transcriptional and transcriptional levels by an RNA interference mechanism that keeps the plants free of virus infection. Finally, we recommend that such eBSV amplification variation be taken into account to establish a quantitative viral diagnostic for banana plants with the B genome.

Characterization of innately decellularised micropattern pseudostem of Musa balbisiana - A non-surface functionalized 3D economic biomaterial scaffold

Banana (Musa balbisiana) pseudostem 3D scaffolds have been developed here for primary eukaryotic cell and cell line culture as an economical, sustainable, eco-friendly alternative for surface-functionalized polymeric and plant tissue-based structures. Musa pseudostem 3D micro pattern scaffold (MPM-3Ds) developed by freeze-drying followed by ethylene oxide sterilization yielded 5.6ng of DNA per mg of tissue, confirming its extended decellularised state. Thermogravimetric analysis, contact angle measurement, uniaxial testing, and FTIR determined thermal stability, wettability, tensile strength, and surface functional groups respectively. Micro and macronutrients, sugars, and amino acids that naturally enrich MPM-3Ds were estimated using EDAX, HPLC, and biochemical analysis. The most important finding was, non-surface functionalized MPM-3Ds supported attachment, growth, and differentiation of human mesenchyme stem cells, human primary hepatocytes like cells, primary mouse brain cortical neurons, mouse fibroblast cells, and human pancreatic cancer cells. MPM-3Ds showed in vivo biodegradation and biocompatibility in a preliminary analysis in Sprague Dawley rats. These findings illuminate nature's power to nurture cells in the micropattern cradles of MPM- 3Ds that can support innovative research in stem cell differentiation, drug and cosmetic testing, and biosensor development leading to advanced biomedical research.

UJI EFEKTIFITAS SINBIOTIK KEFIR TEPUNG PISANG BATU TERHADAP KADAR GLUKOSA DARAH DAN KADAR PROFIL LIPID TIKUS MODEL SINDROM METABOLIK Effectiveness Test of banana (Musa balbisiana) Flour Kefir Synbiotic on Blood Glucose Level and Lipid Profile Level in Metabolic Syndrome Rats Model

Metabolic Syndrome is a metabolic disorder characterized by hyperglycemia, hypertriglyceridemia, and dyslipidemia which can be repaired through synbiotics. This study is to analyzed the effects of banana (Musa balbisiana) flour kefir synbiotic on blood glucose level and lipid profile level of Metabolic Syndrome rats. This is true experimental study with pre-posttest with control goup design of 24 male Sprague Dawley rats which were divided into 4 groups randomly. Negative control goup (K-) given standard food only, positive control group (K +) given standard food with High Fat Fructose Diet (HFFD), intervention group I (PI) and intervention group II (PII) were given standard food with HFFD and banana (Musa balbisiana) flour kefir synbiotic 1,8 ml/200 g weight/day (PI) and 3,6 ml/200 g weight/day (PII) for three weeks. Blood glucose level was analyzed using glucose oxidase-peroxidase amino antipyrine method, cholesterol level was analyzed using cholesterol oxidase-peroxidase amino antipyrine, and triglyceride level was analyze using glycerol 3 phosphate oxidase phenol amino phenazone method. Result of Analysis of Varian test shows significant differences in mean between group (p=0,000) followed by PostHoc Bonferroni test or Post Hoc Games-Howel test which showed a mean difference in the PI and PII groups. Banana (Musa balbisiana) flour kefir synbiotic can reduce blood glucose level and improve lipid profile level.

Characterization of innately decellularised micropattern pseudostem of Musa balbisiana - A non-surface functionalized 3D economic biomaterial scaffold

Banana (Musa balbisiana) pseudostem 3D scaffolds have been developed here for primary eukaryotic cell and cell line culture as an economical, sustainable, eco-friendly alternative for surface-functionalized polymeric and plant tissue-based structures. Musa pseudostem 3D micro pattern scaffold (MPM-3Ds) developed by freeze-drying followed by ethylene oxide sterilization yielded 5.6ng of DNA per mg of tissue, confirming its extended decellularised state. Thermogravimetric analysis, contact angle measurement, uniaxial testing, and FTIR determined thermal stability, wettability, tensile strength, and surface functional groups respectively. Micro and macronutrients, sugars, and amino acids that naturally enrich MPM-3Ds were estimated using EDAX, HPLC, and biochemical analysis. The most important finding was, non-surface functionalized MPM-3Ds supported attachment, growth, and differentiation of human mesenchyme stem cells, human primary hepatocytes like cells, primary mouse brain cortical neurons, mouse fibroblast cells, and human pancreatic cancer cells. MPM-3Ds showed in vivo biodegradation and biocompatibility in a preliminary analysis in Sprague Dawley rats. These findings illuminate nature's power to nurture cells in the micropattern cradles of MPM- 3Ds that can support innovative research in stem cell differentiation, drug and cosmetic testing, and biosensor development leading to advanced biomedical research.

Efecto Del Almidón De Plátano Cuadrado Musa Balbisiana Colla En El Rendimiento, Retención De Agua Y Aceptación Sensorial En Jamón Cocid

Los almidones no convencionales se han utilizado con éxito en la formulación de productos cárnicos, al brindar textura y escaso sabor a un menor costo. Aquí el objetivo fue, evaluar el efecto del almidón de plátano cuadrado Musa balbisiana Colla sobre el rendimiento, retención de agua y aceptación sensorial en el jamón cocido. El almidón de plátano (madurez tipo I) se extrajo con una metodología recomendada. Se elaboró jamón cocido con carne de cerdo y se adicionó almidón de plátano. A partir de un diseño experimental factorial 22: concentración de almidón (factor A) 10 % y 20 %, y tiempo de masajeo de la carne (factor B) de 16 y 30 min. Resultando un total de cuatro tratamientos: T1, T2, T3 y T4 (n=3). Para tener un referente, se elaboró un jamón cocido adicionado con almidón de maíz. La concentración de almidón de plátano y el mayor tiempo de masajeo (30 min), registró relación positiva en el rendimiento del jamón cocido (121.4 ± 0.36 %). La capacidad de retención de agua aumentó de acuerdo con la concentración de almidón y el tiempo de masajeo, independiente del origen del ligante adicionado (almidón de plátano o almidón de maíz). El jamón cocido adicionado con almidón de plátano fue el más aceptado y mejor evaluado. Por lo que, este almidón puede ser utilizado como un aditivo alimentario para la producción del jamón cocido. Non-conventional starches have been successfully used in the formulation of meat products, providing texture and low flavor at a lower cost. The objective here was to evaluate the effect of square banana Musa balbisiana Colla starch on yield, water retention and sensory acceptability in cooked ham. Banana starch (maturity type I) was extracted using a recommended methodology. Cooked ham (with pork meat) was prepared with banana starch. Based on a 22 factorial experimental design: starch concentration (factor A) 10 % and 20 %, and meat massaging time (factor B) of 16 and 30 min, resulting in a total of four treatments: T1, T2, T3 and T4 (n=3). In order to have a reference, a cooked ham was prepared with corn starch added. The concentration of banana starch and the longer massaging time (30 min) were positively related to the yield of cooked ham (121.4 ± 0.36 %). Water retention capacity increased according to starch concentration and massaging time, independent of the origin of the added binder (banana starch or cornstarch). The cooked ham added with banana starch was the most accepted and best evaluated. Therefore, this starch can be used as a food additive to produce cooked ham.

FRAKSI ETANOL EKSTRAK KULIT PISANG KEPOK KUNING ( Musa balbisiana) TERHADAP BAKTERI Staphylococcus epidermidis, Staphylococcus aureus, dan Propionibacterium acnes

Yellow kepok banana peel (Musa balbisiana) contains antibacterial compounds against S. epidermidis, S. aureus and P.acne. This study aims to proved the antibacterial activity of the yellow kepok banana peel extract fractionated using ethanol as a solvent against S.epidermidis, S.aureus and P.acne. The yellow kepok banana peel extraction process was carried out by maceration method with 70% ethanol followed by fractionation to obtain ethanol fraction. Antibacterial activity testing using nutrient agar (NA) media with wells method with a concentration of 25,000 ppm, 50,000 ppm, 100,000 ppm, aquadest as a negative control and clindamycin as a positive control. The phytochemical test of the ethanol fraction showed the content of alkaloids, flavonoids, saponins, tannins and quinones. The results of the inhibition zone diameter of the ethanol fraction at a concentration of 100,000 ppm against S. epidermidis (11.87 mm), S. aureus (12.04 mm) and P. acne (11.35 mm). The test is to determined the minimum inhibitory concentration (MIC) the minimum inhibitory concentration value of the ethanol fraction of S. epidermidis, S. aureus is 20,000 ppm and for P. acne is 17,500 ppm. The conclusion of this studied was that the ethanol fraction of kepok yellow banana peel extract has inhibitory and bacteriostatic properties against S. epidermidis, S. aureus and P.acne bacteria.Keywords: alkaloids,Ant ibacter ial , flavonoids , Fractionated, Musa balbisiana