The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Effects of Storage Conditions on Quality Change of Minimally Dried Jackfruit (Artocarpus heterophyllus Lam.) Bulbs

Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic boxes. Quality parameters were evaluated every 5 days and based on phytochemical changes such as vitamin C, polyphenol, and antioxidant activity. Results revealed that polypropylene plastics were the best packaging product for retention of vitamin C content (5.837 mg/100g) antioxidant activity (7.458%) and phenolic compounds (2526.603mg/100g) after 30 days of storage. Figures for plastic boxes were 5.641 mg/100g, 5.249% and 2361.657 mg/100g, respectively. Similarly, zipper bags were 5.32 mg/100g, 5.895 % and 2173.867 mg/100g respectively. Sensory evaluation in terms of taste, color, texture, and overall acceptability showed that polypropylene packaging gave favorable scores and the products were highly accepted by trained evaluators.

Aktivitas Sitotoksik dan Antibakteri Ekstrak Etil Asetat Jamur Endofitik Colletotrichum gloeosporioides

Artocarpus heterophyllus merupakan salah satu tumbuhan yang dilaporkan menghasilkan beragam senyawa yang bersifat sitotoksik dan antibakteri. Selain melakukan studi kimia terhadap tumbuhan alaminya, eksplorasi terkait kajian fitokimia tumbuhan ini dapat dilakukan terhadap jamur endofitik yang berkolonisasi dengan tumbuhan A. heterophyllus. Tujuan penelitian ini adalah melakukan uji aktivitas antibakteri dan sitotoksik ekstrak EtOAC jamur endofitik yang berkolonisasi dengan daun A. heterophyllus. Tahapan dari penelitian ini terdiri dari inokulasi, sub-kultur, kultivasi jamur endofitik yang dilanjutkan dengan ekstraksi, uji aktivitas biologi dan uji kandungan kimia dari ekstrak etil asetat jamur Colletotrichum gloeosporioides yang diisolasi dari daun A. heterophyllus. Hasil uji sitotoksik menunjukkan bahwa ekstrak EtOAc jamur bersifat aktif terhadap sel murin leukemia P-388 dengan nilai IC50 18,97 µg/mL. Hasil uji antibakteri juga menunjukkan bahwa ekstrak EtOAc mempunyai kemampuan dalam menghambat pertumbuhan keempat bakteri uji dengan rentang zona hambat 4,3 – 14,3 mm. Untuk infomasi bagi kita semua bahwa penelitian terkait kajian sifat antibakteri dan sitotoksik dari jamur yang hidup pada daun A. heterophyllus baru pertama kali dilakukan pada kesempatan ini.

Making Edible Film from Jackfruit Seed Starch (Artocarpus Heterophyllus) with the Addition of Rosella Flower Extract (Hibiscus Sabdariffa L.) as Antioxidant

This study aims to determine the physical and chemical characteristics of the edible film of jackfruit seed starch (Artocarpus heterophyllus) added with antioxidant rosella flower extract (Hibiscus sabdariffa). The type of plasticizer used is glycerol. The best treatment in this study was the jackfruit seed edible film with the addition of rosella flower extract 3% (v/v) with the results obtained respectively for a thickness of 0.09 mm, tensile strength 0.003332 N/mm2, elongation percentage 126.36%, elasticity 0.002637 Kgf/mm2, pH 6.122, water absorption 61.67%, solubility 40%, water vapor transmission speed 0.6714 gram/hour m2, FTIR test results show that the process of making edible film in this research is the mixing process Physics, the shelf life of edible film at room temperature is 6 days and at cold temperatures is 8 days, and has antioxidant activity with an IC50 value 219.948 ppm. The addition of rosella flower extract enhances another benefit of edible film which functions as a food protector from the oxidation process (antioxidant).

Evaluasi Granul Ekstrak Daun Nangka (Artocarpus heterophyllus L.) dengan Menggunakan Metode Granulasi Basah

Jackfruit leaf (Artocarpus heterophyllus L.) is a potential plant that has passed pharmacological studies showing its anti-inflammatory, antibacterial, antiviral, anticancer, antihypertensive, and diuretic activities. The purpose of this study was to determine whether the granules of jackfruit leaf extract (Artocarpus heterophyllus L.) met the physical requirements of good granules. The first step in this research is to carry out the simplicia extraction process of jackfruit leaves using the maceration method using 96% ethanol as solvent. And in the manufacture of granules using the wet granulation method. In the study, the results of the evaluation of the granules of the angle of repose of formula I and formula IV were 24,220, formula II and formula III were 26,380. The average Granule Flow Rate Test for formula I is 3.4 seconds, formula II averages 2.91 seconds, formula III averages 2.59, and formula IV averages 2.75 seconds and falls into the cohesive range. The water content test in formulas I, II, III, and IV was 1%. And in the compressibility test of formula I the results are 11%, formula II is 7.85%, formula III is 8.99%, and formula IV is 3.92%. From these data, it can be concluded that the granules in formulas I, II, III, and IV have good physical properties because in the physical properties test all formulas meet the requirements.Keywords: Jackfruit leaves; granule evaluation; granules; wet granulation. AbstrakDaun Nangka (Artocarpus heterophyllus L.) adalah tanaman potensial yang telah melewati studi farmakologi yang menunjukkan adanya aktivitas antiinflamasi, antibakteri, antivirus, antikanker, antihipertensi, dan diuretik. Tujuan dari penelitian ini adalah mengetahui apakah granul ekstrak daun nangka (Artocarpus heterophyllus L.) memenuhi persyaratan fisik granul yang baik. Langkah pertama pada penelitian ini adalah dengan melakukan proses ekstraksi simplisia daun nangka menggunakan metode maserasi dengan menggunakan pelarut etanol 96%. Dan pada pembuatan granul dengan menggunakan metode granulasi basah. Pada penelitian didapatkan hasil evaluasi granul sudut diam formula I dan formula IV hasilnya 24,220, formula II dan formula III hasilnya 26,380. Uji Laju Alir Granul formula I rata-ratanya 3,4 detik, formula II rata-ratanya 2,91 detik, formula III rata-ratanya 2,59, dan formula IV rata-ratanya 2,75 detik dan masuk kedalam rentang kohesif. Uji Kadar air pada formula I, II, III, dan IV hasilnya adalah 1%. Dan pada uji kompresibilitas formula I hasilnya 11%, formula II 7,85%, formula III 8,99%, dan formula IV 3,92%. Dari data tersebut dapat disimpulkan bahwa granul pada formula I, II, III, dan IV memiliki sifat fisik yang baik karena pada uji sifat fisik granul semua formula memenuhi syarat. Kata kunci : Daun nangka; evaluasi granul; granul; granulasi basah.