The processing of white pepper is still done traditionally, namely by soaking in unclean water that it can cause product contamination by unwanted microorganisms. The present work was to find out the effect of white pepper processing by fermentation using Bacillus subtilis inoculum through the length of soaking time and concentration of the inoculum on the quality and off-flavor compounds. The research method was carried out in several stages, namely the preparation of B. subtilis inoculum, preparation of raw materials, fermentation of pepper, decortication, drying using an oven at 50 ° C, analysis of quality and of off flavor compounds. The results showed that the soaking time has a significant effect on the content of light pepper, piperine, essential oil, and the color of the pepper. The concentration of B. subtilis inoculum has a significant effect on the quality of piperine, essential oil, and pepper color. The interaction between the soaking time and B. subtilis concentration has significantly affected the quality of piperine and essential oil levels. The soaking time of pepper for 7 days and the varying concentration of B. subtilis inoculums produced better quality pepper compared to the length of soaking for 5 days. White pepper with the lowest TPC value was from soaking for 5 days with B. subtilis inoculum concentration of 20% was 1.86x103 CFU / g. From the analysis of off-flavor compounds in the 5-days fermentation were identified 4 off flavor compounds, i.e., propanoic, butanoic, hexanoic acids and piperonal, while the 7-days with the same compound and the addition of 2 other compounds, namely p-cresol and 2 H methyl indole.
Processing pumpkins (Cucurbita moschata) is one alternative to prolong its shelf life and to provide flexibility in uses.. The aim of this research was to find the right harvest time to produce pumpkin flour with high yield and good quality. The experiment was designed using a complete randomized block design with 4 replications. The treatments included the harvest age of 15, 20, 25, and 30 days after fruit set (DAFS). The data obtained were processed using ANOVA, and continued tested using DMRT. The pumpkin with various maturity levels was analysed for starch, moisture, ash, lipid, protein and carotenoid contents. Yield, potential as antioxidant, granular shape and size were also determined The results indicate that pumpkin harvested at 25 DAFS produced high yield and good quality flour.
The dangers of resistance to Propionibacterium acnes and the high cost of treatment prompted the discovery of medicinal sources from natural substances that could act as antibacterials. One of them is using post-harvest coconut products in the form of virgin coconut oil (VCO) with extract of intaran leaves (Azadirachta indica). The purpose of this study was to determine the phytochemical characteristics, inhibition zone and their categorization and to study the difference or effect of VCO supplemented with extracts of intaran leaves (Azadirachta indica) with various concentrations on the growth of Propionibacterium acnes. This study used a posttestonly control group design. The VCO mixed with extracts of intaran leaves with various concentrations of 5%, 10%, 15%, 20% and 25%. The antibacterial test was carried out using the Kirby-Bauer disc diffusion method. Data analysis used the Kruskall Wallis and Mann Whitney test. The VCO mixture supplemented with extracts of intaran leaves showed the presence of tannins, flavonoids, terpenoids, saponins, and alkaloids. The mean diameter of the inhibition zone of virgin coconut oil (VCO) supplemented with leaf extract at a concentration of 5%, 10%, 15%, 20% and 25% of the growth of P. acnes is 9.4 mm; 18.3 mm; 9.9 mm; 12.6 mm; and 9.9 mm. Data analysis showed that there were differences and the effect of adding extracts to the resulting inhibition zone diameter. The concentrations of leaf extract of 5%, 15%, and 25% were classified as moderate, while the concentrations of 10% and 20% of leaf extract were classified as strong. The 10% concentration had the highest inhibition zone diameter in inhibiting the growth of P. acnes. This combination has the potential to treat acne and needs to be carried out in vivo research.
Consumption of nuts is known to have a variety of health benefits. Nutritional contents in the nuts are needed, especially in order to provide healthy food. Nuts are rich in protein, carbohydrates, fiber, fatty acids, and bioactive compounds. There are four types of beans that are commonly consumed by Indonesian people, namely soybeans [Glycine max (L.) Merr], green beans [Vigna radiata (L.) Wilezek], peas (Pisum sativum L.), and red beans (Phaseolus vulgaris L). The purposes of this study were to produce data on the content of secondary metabolites, the value of quality parameters, and data on fatty acid content in four types of nuts. A series of research phases have been conducted including phytochemical screening, analysis of quality parameters, and analysis of fatty acid content using gas chromatography-mass spectroscopic methods (GCMS). The results showed that the four types of beans contained alkaloids and essential oils, and some of them contained flavonoids, tannins, saponins, and polyphenols. Analysis of quality parameters showed that the content of polar compounds was higher than the semi-polar and non-polar compounds. The largest yield of fatty oil was produced from soybeans (3.83%) followed by peas (1.25%), green beans (0.57%), and kidney beans (0.44%). The oils from the all both contained palmitic acid, LA, and stearic acid. Only green bean and red bean oil contained omega-3, namely ALA, in the amounts respectively 20.37% and 40%. Meanwhile, soybean and peanut oil contained LA 36.71% and 35.53% respectively.
Edible coating based on chitosan-virgin coconut oil (VCO) as coating materials on strawberries have been successfully developed. This research aims to prolong the shelf life of strawberries by inhibiting the growth of microorganism. The experimental design used completely randomized design (CRD). Edible coating solution was prepared by mixing chitoson 1,6% b/v and VCO in various concentration namely 1%, 2% and 3%. The immersion process was carried out by inserting strawberries into edible coating solution for 1 min, 2 min and 3 min, respectively. The results showed that edible coating with various of VCO concentrations have good performance to inhibit the growth of microorganism and fungi. The variotion of VCO concentration 2% on the seventh day storage was more effective at inhibiting bacterial growth of 37,5% with the total colony growth of 1,52 × 109 cfu/mL. The optimum immersion time showed that 2 min has optimum inhibition results of 64,9% with the total colony growth of 4,7 × 108 cfu/mL on the second day of storage. Whereas for yeast, the optimum VCO concentration of 1% on the seventh day of storage showed the best inhibition performance for yeast growth of 72% with the total colony growth of 4,9 × 108 cfu/mL. The duration of immersion process showed the greatest inhibition performance of 70,8% on the seventh day with the total colony growth of 5,1 × 108 cfu/mL. Edible coating chitosanVCO successfully inhibited the microorganism growth and maintain the strawbeeries quality until the fifth day of storage.
