The different encapsulants of lileum leaves (Clerodendrum Minahassae L) and Avocado Seed (Persea Americana Mill) extraction on Physical Quality and Microscopic Structure

This research aimed to examine the differences encapsulant of leilem leaves and avocado seed (1 : 1) using a microwave oven to the microcapsule product physical quality and microscopic structure. The method was used laboratory experimental with 5 different encapsulants consist of gum arab (A1), whey (A2), chitosan (A3), maltodextrin (A4) and zeolit (A5) with 4 replications in every treatment, respectively. The Variables observed in this research consist of physical quality (dry matter, density, yield, solubility of solids) and microscopic structure. The data of physical quality was evaluate the size and structure, then the microscopic structure was analysed by analysis of variance (ANOVA) of the experiment using Completely Randomized Design (CRD). The results showed that the use of different encapsulates showed a significant (P < 0.05) effect on density and the solubility of solids in the product but it were not significant effect on dry matter and yield. Furthermore, different encapsulants also showed significantly different on the microscopic structure. Therefore, it can be concluded that the encapsulation process of the mixed extract of leilem leaves and avocado seeds using a microwave oven and chitosan encapsulation can produce the best physical quality and microscopic structure.

Characteristics of avocado (Persea americana) and kluwih (Artocarpus camansi) seeds starch with different extraction methods

Seed from avocado (Persea Americana) and kluwih (Artocarpus camansi) fruit are waste and by product from processing fruit. Due to the high starch content from both seeds, there are many extractions process have been applied. The immersed raw material in sodium metabisulfite solution affected to starch properties. The purpose of this study is to characterize of starch extracted with and without immersed in sodium metabisulfite solution. The results showed that the starch yield by immersed in alkaline solution was 21.6% for avocado seed starch and 24.4% for kluwih seed starch, while yield without immersed in sodium metabisulfite solution was 17.5% and 18,2% for avocado seed starch and kluwih seed starch, respectively. The starch content with sodium metabisulfite immersion process of avocado seed and kuwih seed were 79.26% and 72.62%, respectively. Meanwhile without the immersion process resulted starch of 75.13 and 67.30%, in avocado seed starch and kluwih seed starch, respectively. Furthermore, XRD and FTIR analysis were also carried out on starch to see the crystallinity character and functional groups contained in the extracted starch.

Review Article: The Effectiveness of Avocado Seed Starch (Persea Americana Mill) As An Excipients in Tablets Formulation

Avocado consists of pericarp (husk), mesocarp (flesh), and endocarp (seed). In avocado seeds there is a fairly high starch content, which is around 80.1% with amylose content of 43.3% and amylopectin of 36.8%. Starch is defined as a natural polymer consisting of a structure composed of amylopectin and another structure called amylose. Amylose content has properties that are easy to absorb water and amylose content can have excellent swelling power in the tablet crushing process. This allows avocado seeds as an alternative source of starch which can be an excipient in tablets. The research explored the effectiveness of avocado seed starch (Persea americana Mill) as an excipient in tablet formulations based on research that has been done. The method of the research is using secondary data obtained from literature studies, which were analyzed by bibliographic annotation by searching and analyzing data related to the effectiveness of avocado seed starch as an excipient. The data collection technique in this research is in the form of a review of published scientific journals, national and international journals. Analysis of the physical and chemical properties of avocado seed starch showed that avocado seed was able to become an excipient. Several studies also showed that avocado seed starch used as a disintegrant and binder in tablet formulations had an optimum concentration of 10%. In addition, avocado seed starch can also be used as an active substance in tablets.

Efektifitas Antibakteri Krim Ekstrak Etanol Biji Alpukat (persea americana mill.) Terhadap Bakteri Staphylococcus aureus

Infectious diseases that often occur are infections caused by the Staphylococus aureus bacteria, these bacteria are found on the skin, respiratory tract and digestive tract. The avocado plant (Persea americana Mill.) is a plant whose seeds contain several chemical compounds that can be used as antibacterial agents. The purpose of this study was to determine the antibacterial effectiveness of the avocado seed extract cream (Persea americana Mill.) Against the growth of Staphylococus aureus. Test the inhibition of bacteria using the well method. The extraction method uses the meseration method with 96% ethanol as solvent. The research results were analyzed using the One-Way ANOVA test. Avocado seed extract (Persea americana Mill.) can be formulated into cream preparations that meet several physical tests of the preparation which include organoleptic test, homogenity test, pH test, viscosity test, adhesion test and spreadability test. The formulation of avocado seed extract cream (Persea americana Mill.) in this study was able to inhibit the growth of Staphylococcus aureus bacteria with the largest zone of inhibition found at a concentration of 10% is 19.1 mm. At a concentration of 6% is 15.1 mm, at a concentration of 8% is 18.2 mm. With the results of one-way ANOVA statistical tests obtained sig 0,00 <0,05 which means that the diameter of the inhibition between formulas was significant.Keywords: Antibacterial, avocado seed extract, cream, Staphylococcus aureus. AbstrakPenyakit infeksi yang sering terjadi adalah infeksi yang disebabkan oleh bakteri Staphylococus aureus, bakteri ini terdapat pada kulit, saluran pernafasan, dan saluran pencernaan. Tumbuhan alpukat (Persea americana Mill.) merupakan salah satu tumbuhan yang bagian bijinya memiliki beberapa senyawa kimia yang dapat digunakan sebagai antibakteri. Tujuan dari penelitian ini yaitu untuk mengetahui efektivitas antibakteri dari sediaan krim ekstrak biji alpukat (Persea americana Mill.) terhadap pertumbuhan bakteri Staphylococus aureus. Uji daya hambat bakteri menggunakan metode sumuran. Metode ekstraksi meggunakan metode meserasi dengan pelarut etanol 96%. Hasil penelitian dianalisis dengan menggunakan uji One-Way ANOVA. Ekstrak biji alpukat (Persea americana Mill.) dapat diformulasikan ke dalam sediaan krim yang memenuhi beberapa uji fisik sediaan meliputi uji organoleptis, uji homogenitas, uji pH, uji viskositas, uji daya lekat dan uji daya sebar. Formulasi sediaan krim ekstrak biji alpukat (Persea americana Mill.) pada penelitian ini mampu menghambat pertumbuhan bakteri Staphylococcus aureus dengan zona hambat terbesar terdapat pada konsentrasi 10% sebesar 19,1 mm. Pada konstrasi 6% sebesar 15,1 mm, pada konsentrasi 8% sebesar 18,2 mm. Dengan hasil uji statistik one-way ANOVA diperoleh sig 0,00<0,05 yang berarti diameter hambat antar formula terdapat perbedaan yang signifikan.Kata kunci: Antibakteri, ekstrak biji alpukat, krim, Staphylococcus aureus.

Pengaruh Subtitusi Tepung Terigu Dengan Tepung Biji Alpukat (Persea Americana Mill) Terhadap Tingkat Kesukaan Cookies

Cookies are one of the food products that are popular with the public. The raw material for making cookies is wheat flour, which is still imported from abroad and year by year the number of imports from abroad continues to increase. Utilization of avocado seed flour will reduce the use of wheat flour and can also reduce waste from avocados. The main factor in fulfilling the quality of a product can be assessed based on the appearance of the product, the taste of the product, and the nutritional value of a product. This study aims to analysed the level of preference (taste, aroma, texture, and colour) of cookies through organoleptic tests. The design of this study used an experimental study using the RAL (Completely Randomized Design) method with two replications. Avocado seed flour substitution formulation in 4 treatments, namely control (P1), 30% (P2), 50% (P3) and 70% (P4). The research location is at the State University of Medan. The subjects (untrained panellists) of this study were 25 people. The data from the organoleptic test were analysed descriptively using the percentage of respondents' acceptance from each treatment level and to determine the effect of avocado seed flour substitution on the treatment, Kruskal Wallis statistical analysis was used. The results of this study indicate that the best formula for cookies with 50 percent substitution of avocado seed flour obtained an average value of 1.2 for taste, 0.3 for colour, 0.6 for texture, and for aroma 0.3 with a total value of 2, 4. Based on the results of the Kruskal Wallis test, it is known that there is a significant difference in perception seen from the level of preference for colour, aroma, taste, and texture of avocado seed flour cookies (p = 0.000).

Fermentation of Persea americana Seed Flour Using Lactobacillus plantarum and Investigate Its’ Effect on Nutritional Quality

This study aims to investigate the fermentation of Avocado seed flour using Lactobacillus plantarum. Proximate composition and most important mineral contents of Avocado seed flour after fermenting for 24, 48 and 72 h were compared with dry unfermented Avocado seed flour. Avocado seed flour fermented for 72 h had significant increase (p<0.05) of crude protein content from 6.42±0.08% to 9.26±0.28%. Mineral contents were determined by Atomic Absorption Spectrophotometer. Ca, Mg, Fe contents of dry unfermented Avocado seed flour were 208.89±0.3 μg/g, 99.05±0.01 μg/g, 9.04±0.01 μg/g and fermented Avocado seed flour (72 h) were 227.06±0.050 μg/g, 189.22±0.33 μg/g, and 18.11±0.006 μg/g respectively. There is a significant increase (p<0.05) of Ca, Mg and Fe content of fermented (72 h) Avocado seed flour. Fermentation of Avocado seed flour for 72 h enhance the nutritional quality.

Within-Canopy Distribution of Stenoma catenifer (Lepidoptera: Elachistidae) Infestation in Avocado Orchards

Native to the neotropics, the avocado seed moth Stenoma catenifer Walsingham (Lepidoptera: Elachistidae) is a specialist pest of the family Lauraceae and considered one of the most important pests of avocados worldwide. However, little is known regarding its spatial distribution within a single tree. Therefore, we designed a study to evaluate the effects of canopy height and aspect (i.e., side of the tree) on fruit infestation by S. catenifer larvae in avocados. The study was conducted in three commercial organic avocado orchards located in São Paulo, Brazil. At each orchard, 40 fruit from 30 random trees were sampled weekly from October 2017 through February 2018, evaluating the number of fruits infested by S. catenifer larvae at three tree heights (bottom, middle, and top). In addition, fruits on the ground were also sampled. We also evaluated the effect of the side of the tree where the fruits were collected, i.e., whether they were on the side facing the east (sunrise) or the west (sunset). Within the avocado canopy, the level of fruit infestation by S. catenifer larvae was significantly higher at the top of the trees than in the middle and bottom. Fruit on the ground had lower levels of infestation than those on the tree canopy. The level of fruit infestation was also higher on the side of avocado trees facing the east (sunrise). Understanding the within-tree distribution of S. catenifer will help to better target monitoring and control activities against this pest in avocados.