Shelf Life and Secondary Metabolite Content of Sweet Potato (Ipomoea batatas L.) Lam. Coated with Chitosan Coating at Low Temperature Storage

Sweet potato (Ipomoea batatas (L.) Lam.) has diverse varieties with different secondary metabolite content. Postharvest treatment with low-temperature storage and chitosan coating is expected to expand the shelf life of sweet potatoes. The combination of these treatments will affect the secondary metabolite content of diverse sweet potato varieties. Therefore, this study aims to observe the secondary metabolite content and shelf life extension of 3 sweet potato varieties after coating with chitosan and low-temperature storage. A completely randomized design (CRD) was used with a three-factors experiment. The first factor was chitosan concentration at 0, 10, 15, and 20 g/L, the second was storage room temperature at 25, 15, and 5 °C, while the third was the color of sweet potato varieties namely white, purple, and orange from Tembakur and Mendut varieties. Meanwhile, the control group was tubers without chitosan coating at a storage temperature of 25 °C. Each treatment had five replications and the parameters assessed were changes in wet weight, hardness, respiration, the total chlorophyll level, carotenoid, vitamin C, reducing sugar, and the level of flavonoid. Data were analyzed with Analysis of Variance and then continued with Duncan's Multiple Range Test at a significance level of 5%. The result showed that low-temperature storage combined with chitosan coating affected the shelf life of sweet potatoes. Overall, the best storage temperature was 15 °C, indicated by the highest residual secondary metabolite and the most extended shelf life. The 5°C treatment decreased oxygen consumption during storage, as indicated by a low respiration rate. However, this storage temperature caused a chilling injury and culminated in the shorter shelf life of all examined sweet potatoes. The best coating was achieved by chitosan 15 g/L, indicated by the capability to coat sweet potato surface and maintain the high content of all targeted chemical components. The results also revealed that 20 g/L chitosan concentration is not practical for coating due to its in elasticity and the potential to create a crack in the coating layer

Pemanfaatan Ampas Kopi sebagai Bahan Karbon Aktif untuk Pengolahan Air Limbah Industri Batik

Pengolahan air limbah industri batik dapat dilakukan menggunakan metode adsorpsi, diantaranya menggunakan karbon aktif. Penelitian ini bertujuan untuk mengetahui pengaruh jenis aktivator karbon aktif ampas kopi dan konsentrasi air limbah batik terhadap kualitas air limbah setelah proses adsorpsi dengan mengacu pada parameter baku mutu air limbah tekstil. Parameter pengamatan meliputi derajat keasaman (pH), dissolved oxygen (DO), chemical oxygen demand (COD), biological oxygen demand (BOD), total suspended solid (TSS), total disolved solid (TDS), dan total solid (TS). Penelitian dilakukan menggunakan Rancangan Blok Lengkap (RBL) dengan dua faktor. Faktor pertama adalah jenis aktivator karbon aktif ampas kopi yang terdiri dari: (A1 ) karbon aktif dengan aktivator HNO3 , (A2 ) karbon aktif dengan aktivator H3 PO4 , (A3 ) karbon aktif dengan aktivator ZnCl2 . Faktor kedua adalah konsentrasi air limbah industri batik yang terdiri dari: (B1 ) 50%, (B2 ) 75%, (B3 ) 100%. Hasil penelitian menunjukkan bahwa jenis aktivator karbon aktif ampas kopi berpengaruh terhadap pH, TSS, COD, dan BOD air limbah industri batik. Konsentrasi air limbah berpengaruh terhadap TSS, TDS, dan TS. Proses adsorpsi air limbah industri batik terbaik diperoleh pada perlakuan A3 B1 (karbon aktif dengan aktivator ZnCl2 pada konsentrasi air limbah batik 50%), air limbah yang dihasilkan memiliki pH 6,33, TSS 0,6 mg/L, TDS 0,6 mg/L, TS 1,2 mg/L, COD 148,18 ppm, BOD 9,2 ppm, dan DO 3,6 mg/L

Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary

The increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics.  Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics

Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative

Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat

The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa)

Fruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively

Millennials' Consumer Behavior in the Coffee Agroindustry: The Effect of Consumer Attitudes on Purchasing Decisions

Enjoying a good cup of coffee is gaining popularity among Indonesian millennials, particularly in metropolitan areas, with an annual growth rate of 6% in the last decade. Therefore, this study aimed to provide information for adjusting coffee shop marketing strategies by estimating the influence of consumer attitudes, in particular, motivation and perception, and lifestyle, on their purchasing decisions. We sampled 153 individuals (majorly aged 25 to 27 years, with a slight bias toward females) in Yogyakarta, Java, using an online survey with 33 questions on consumer attitudes, along with four demographic questions. The responses were converted to a Likert score and analyzed using multiple linear regression. Our results demonstrate that the consumer attitudes investigated collectively explained ~41%, with motivation and perception being the dominant factor (F = 51,401 ; p < 0.05). It showed that motivation and perception, and lifestyle variables significantly affected coffee shop purchasing decisions among millennials in Yogyakarta. At the same time, the F test revealed that they had a combined effect significantly. Therefore, coffee shop owners must consider consumers' motivation and perception, and lifestyle to increase millennial coffee shop consumers' loyalty in Yogyakarta

Application of Liquid Smoke from Rubber Wood Clone PB-340 as Latex Coagulant and Preservation of Natural Rubber Coagulum

The utilization of rubber wood waste in the form of liquid smoke has the potential to overcome environmental problems caused by the industry. Therefore, this study aimed to determine the potential of liquid smoke from rubberwood clone PB 340 to be used as a coagulant and preservative. Rubber wood waste was processed into liquid smoke using the pyrolysis method with a temperature of 400°C. Determination of the composition of liquid smoke was carried out using gas chromatography-mass spectrometry (GC-MS) analysis. The results showed that the rubber wood clone PB 340 contained 57.78% cellulose, 12.16% hemicellulose, and 19.01% lignin. Furthermore, volatile analysis with GC-MS showed that liquid smoke from rubber wood clone PB 340 contained 58 organic compounds. Some compounds in liquid smoke were phenols, furans, furfurals, acetic acid, and cyclopentene. The product was then tested for its performance as a latex coagulant at several concentrations of 5%, 10%, 15%, 20%, and 25% v/v, as well as storage time of 1, 7, and 14 days. The treated latex samples that had turned into coagulums were examined for their sheet quality parameters, including initial plasticity (P0), plasticity retention index (PRI), total volatile compounds, impurity, and ash content. The outcomes from all comparisons of pure liquid smoke concentrations and storage time of up to 14 days of the coagulum samples showed that in the initial plasticity value (P0), the plasticity retention index (PRI), volatile matter, ash content, and dirt content had met the applied Standard Indonesian Rubber (SIR)

Characteristics of Nori Moringa Leaves with Suweg (Amorphophallus campanulatus) Starch Addition

Nori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial productsNori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial products

Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS

South Aceh Regency is the largest nutmeg-producing area in Aceh Province, Indonesia, but its potential for oil production has not been fully optimized. Nutmeg (Myristica fragrans) oil is one of the essential oil groups obtained from the distillation of the nutmeg plant, including its peel, mace, and seeds. One of the essential compounds found in nutmeg oil is trimyristin. Therefore, this research aimed to identify and determine the content of trimyristin in the oil, crystals, and residue of nutmeg seeds from South Aceh. It was carried out in stages wherein nutmeg oil distillation was performed by a simple distillation method. Trimyristin was separated from the oil using the reflux method and from the residue by the maceration method. The compound was obtained from the isolation of nutmeg oil using chloroform as a solvent. The oil was characterized based on SNI No. 06-2388 of 2006, then trimyristin was isolated and identified by Gas Chromatography-Mass Spectrophotometry (GC-MS). The results showed that the characterization of nutmeg oil did not fulfill the SNI . The color and smell tests were not in accordance with those of nutmeg oil, the specific gravity was 0.909, the refractive index was 1.63, and the solubility in alcohol was cloudy. Trimyristin of 11.23% was only found in the residue, but it was not detected in the oil and crystals

Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.)

This study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011