Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.

Bioactive compounds content of Snake Fruit Peel, Aloe Vera, and Stevia Extracts as Raw Material of Functional Drinks

The objective of the research is to analyze the content of the bioactive compounds of extracts made of snake fruit skin, Aloe vera, and Stevia as materials to make functional drinks. Salacca zalacca (Gaert.) Voss. cultivar has flavonoid, tannin, and a bit of alkaloid on its fruit peel. Aloe vera and Stevia also known to have antioxidant compounds. Aloe vera controls the metabolism of carbohydrates and maintaining homeostasis of glucose. The research methods are divided into steps: 1) the extraction of Snake fruit peel, Aloe vera, and Stevia; 2) the formulation of the functional drink; 3)the evaluation of antioxidant, total phenol, and tannin levels of the formulated extracts. The research used Randomized Group Design (RGD) of two factors, and each factor consists of 4 levels and 2 levels. Factor I=the ratio of snake fruit peel:Aloe vera extract (10:90 (v/v); 30:70 (v/v); 70:30 (v/v); 90:10 (v/v)) and factor II= addition of Stevia filtrate (2%; 4%) (v/v total). The best nutrient of the formulated functional drink is obtained by the composition of 90% snake fruit peel extract, 10% aloe vera, and 4% stevia. The snake fruit peel extract significantly affects the antioxidant activity and total phenol composition, aloe vera extract has an insignificant effect on active compounds, and stevia affects the tannin level of the functional drink.

Effectivity of Trichoderma harzianum as Bio-fungicide Against Moler Disease and Bio-stimulator of Shallot Growth

Moler disease is the primary disease that disturbs the shallot’ cultivation. Hence, it is beneficial to have preventive measures to mitigate the risk and to improve growth. The research objective is to know the effectivity of Trichoderma harzianum suspension as a bio-fungicide and bio-stimulator. The study used seven treatments, i.e., immersion of shallot seeds on negative control (distilled water), positive control (synthetic fungicide+ZPT 1g/liter), T.harzianum suspension with different concentrations of 2 ppm, 4 ppm, 6 ppm, 8 ppm, and 10 ppm, assigned in a Completely Randomized Design (CRD). Treatment that results in a significant level will be continued to the Least Significance Different (LSD) 5% test. The observed variables are the intensity of moler disease and the growth of shallot seeds. Experiment results show the significant difference between treatments. The optimal treatment to reduce the percentage of moler disease intensity is the immersion of shallot seeds in 10 ppm-concentrated T.harzianum suspension, while to improve the shallot growth is in 8 ppm-concentrated T.harzianum suspension. The intensity of moler disease has a negative correlation to the plant’s height and leaf’s diameter but shows no correlation pattern to the number of leaves, wet weight, dry weight, and length of roots.

Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.