The Characteristics of Liquid Soap with Additional Variations of Moringa Seed Extract (Moringa oleifera L.)

Soap is a cleaning compound formed from the reaction between fatty acid compounds and alkaline bases. Various types of soap have been circulating in the market, one of which is liquid soap. Liquid soap that has antibacterial abilities is needed by many people. Moringa seed extract is one of the natural ingredients that can be used as an active ingredient in making liquid soap because it can inhibit bacterial growth. This study aims to determine the effect of variations in the addition of extracts and to obtain the best extract concentration treatment on physical, chemical, and organoleptic. The addition of moringa seed extract used was administered at 3%, 5%, and 7%. Data analysis was carried out by applying the ANOVA (Analysis of Variance) with a significant level of 5%. The De Garmo method was used to formulate the best liquid soap recommendation among various treatments. The results showed that the addition of moringa seed extract had a significant effect on the parameters of free alkali content, viscosity, specific gravity, antibacterial activity, and organoleptic. The best recommendation for liquid soap is a soap with a concentration of 7% with specific gravity characteristics of 1.066 g/ml, the viscosity of 1.983 cP, pH value of 10.53, foaming power of 5.63 cm, foam stability of 94.64%, and free alkali content of 0.023%, and the antibacterial ability against S. aureus bacteria (clear zone) was 19.17 mm.

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

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.

The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis

The consumption of Monosodium Glutamate with a large amount can lead to nerve cell damage to the brain so that natural ingredients substitute MSG is needed. In this research, we produced smart flavors from catfish through enzymatic hydrolysis by combining papain and biduri enzymes. The purpose of the study was to identify the influence of enzyme concentration and length of hydrolysis on the smart flavor characteristics and determine the best treatment to produce smart flavors. The parameters identified were color, yield, moisture content, dissolved proteins, degrees of hydrolysis, antioxidants, water binding ability, and emulsion stability. The results show the highest brightness are biduri and papain combination by 60:40 with one-hour hydrolysis. The highest dissolved protein is 50:50 combination with three-hour hydrolysis. In addition, antioxidant activity is marked in a combination of 50:50 with one-hour hydrolysis.

Comparative Study of Sensory Attributes of Leafy Green Vegetables Grown Under Organic and Conventional Management

This study was carried out to compare the sensory qualities of leafy green vegetables (collard, kale, lettuce and swiss chard) grown under organic and conventional production systems. Four leafy greens were produced on an organically and conventionally managed research farm of Tennessee State University, Nashville, TN in Spring 2019 and 2020. Crops in a conventional field were grown in the open field, whereas in organic field crops were grown in the open and under three different row covers (agribon cloth, insect net and plastic). Row covers in organic systems were used to protect crops from insect damage. Plant samples were collected from all the treatments and evaluated for sensory qualities including color, texture, taste, odor and flavor following two approaches i.e., instrumental and via consumer panel perception. Consumer panel perception results showed minor differences in the sensory qualities between organic and inorganically produced leafy greens. Instrumental methods showed no differences in color parameters of kale, lettuce and swiss chard grown under organic and conventional production systems. In collard, the lightness (L*), b* (yellow-blue axis), brightness (Y) and chroma (C) values were higher in conventional, while hue angle was higher in organic (open). There were no differences in instrumental textural values of organically and conventionally grown leafy greens. Among row covers, the textural value of collard and kale was higher in open relative to row covers. The content of main quality contributors 1-Hexanol was higher in conventionally grown collard compared to organic (open). Aldehyde compound was higher in organically grown kale and trans-hex-2-enyl-acetate (Ester) compound was higher in conventionally grown kale. Monoterpenes were higher in organic lettuce and ketones were higher in conventionally grown lettuce. Overall, there were not many differences in the sensory qualities of leafy greens grown under organic and conventional production systems. Further comparative studies between organic and conventional systems on sensory qualities of leafy greens are needed.

The Physicochemical Characteristics of Smart Food Bars Enriched with Moringa Leaf Extract And Chitosan as An Emergency Food in Disaster Times

Emergency food products are processed food specifically designed to meet human daily needs of at least 2500 Kcal/day. One of the emergency food products, namely food bars, is a high-calorie food product, enriched with other nutrients and produced in solid form. The packaging of food bars designed in a small size makes their distribution relatively easy. The purpose of this study was to characterize the emergency food products of smart food bars by utilizing local food ingredients, including flour, mackerel fish flour, moringa leaf extract, and coconut crab chitosan at various concentrations. Furthermore, it delved into the formulation and physicochemical characterization of the best smart food bars as an emergency food by substituting cassava flour and skipjack tuna flour enriched with moringa leaf extract and coconut crab chitosan. This research used a completely randomized factorial design by combining treatments with cassava flour and skipjack fish flour as well as a combination of treatment with moringa leaf extract and the addition of coconut crab chitosan (0%, 5%, 10%, 15% 20%). The results showed that the N3 treatment (15% moringa leaf extract and chitosan) with a texture value of 2,768 N/m, color values (L*, a*, b*) were 63.35, 5.30, and 11.91, respectively. The findings also highlighted 13.29% protein, 17.80% fat, 6.55% water, 0.96% ash, 60.76% carbohydrates, 7.41% antioxidants, and total calories of 230.57 kcal. The study has concluded that the use of moringa leaf extract and coconut crab chitosan can enhance the characteristics of smart food bars as emergency food during disasters.

Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.)

Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.

The Potential of Trichoderma sp. as Biological Agent to Support the Germination of Corn Seeds (Zea Mays)

This research is motivated by the fact that corn seeds in storage are often characterized with low seed viability and infected by diseases so that the seeds grow abnormally and even die. Corn seeds have thick/hard cell walls. It is acknowledged that the corn seed walls contain cellulose, which can be broken down by microorganisms. One such microorganism is the Trichoderma fungus, which is also a biological agent. This study aims to analyze the effect of the biological agents Trichoderma sp. on corn seed germination and identify the best concentration of Trichoderma sp. against corn seed germination. The corn seeds used in this study were locally grown, which had been stored for 6 months. The seed coating (bio seed coating of local corn) was tested at several concentrations of Trichoderma sp. (treatment), namely without treatment (control), 5g, 10g, 15g, and 20g. Each concentration was repeated 4 times, using several parameters to analyze normal sprouts and germination capacity. The analysis results confirmed the potential of Thrichoderma biological agents on corn seed germination. The T1 treatment with 5g Trichoderma biological agents significantly improve corn seed germination.

The Optimization Of Cellulose Content In Tobacco Stems (Nicotiana tabaccum L.) With Acid Extraction Method And Alkaline Extraction Method

Tobacco stems are the agricultural waste of tobacco crops that have the potential to be utilized. Use of tobacco stems in general, only in the leave of disposal without handling. Tobacco stems have the opportunity as a source of cellulose because they have a relatively high content of cellulose. The use of proper methods also plays an important role in extracting cellulose on tobacco stems. The research aims to determine the efficiency levels of cellulose extract from tobacco stems (Nicotiana tabaccum L.) with acid extraction methods and alkaline extraction. The research used a complete randomized design with a repeated trial of 2 times. The results showed the alkaline method of producing the best results against the rendemen testing parameters, water content, hemicellulose content, cellulose content, lignin content and FTIR spectroscopy. Yield test, moisture content, hemicellulose content, cellulose content and lignin content was at the best in the alkaline extraction with a concentration of 12% the yield of 43.63%; water content of 7.54%; hemicellulose content 14.33%; cellulose content 46.17%; and 2.83% lignin content. FTIR spectroscopy test shows that all treatments have important and specific function groups on cellulose such as – OH, C-H, and-CH2, so that samples were identified of cellulose.