Identifikasi Kandungan Logam Timbal (Pb) Pada Buah Nangka (Artocarpus Heterophyllus) Di Media Jalan Kota Bandar Lampung

Lead (Pb) is a heavy metal that naturally exists in the earth's crust and diffuses in small amounts through natural and artificial processes. This study aims to determine the amount of lead contained in the fruit jackfruit (Artocarpus heterophyllus) in the median street Bandar Lampung City. To know the factors that affect the lead content of jackfruit (Artocarpus heterophyllus) is done regression analysis. Research shows that the lead content of the jackfruit (Artocarpus heterophyllus) in the median of Bandar Lampung City road has exceeded the consumption limit, besides the factors affecting the lead content of the jackfruit (Artocarpus heterophyllus) to be the tree season, the geometry of the bend, the topography of the incline and the derivative

Insights into phytonutrient profile and postharvest quality management of jackfruit: A review

Jackfruit (Artocarpus heterophyllus Lam.), also known as ‘vegetarian’s meat’, is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemicals. It is a climacteric fruit that exhibits an increase in ethylene biosynthesis and respiration rate during fruit ripening. The market value of jackfruit is reduced due to the deterioration of fruit quality during storage and transportation. There is a lack of standardized harvest maturity index in jackfruit, where consequently, fruit harvested at immature or overmature stages result in poor quality ripe fruit with short storage life. Other factors responsible for its short postharvest life relate to its highly perishable nature, chilling sensitivity and susceptibility to fruit rot which result in significant qualitative and quantitative losses. Various postharvest management techniques have been adopted to extend the storage life, including cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical treatment, and non-chemical alternatives. Diversified products have been prepared from jackfruit to mitigate such losses. This comprehensive review highlights the nutritional profile, fruit ripening physiology, pre and postharvest quality management, and value addition of jackfruit as well as the way forward to reduce postharvest losses in the supply chain

The Effect of Extraction Methods on the Total Phenols and Total Flavonoids Content of Jackfruit (Artocarpus heterophyllus Lamk) Peels Extract

Jackfruit (Artocarpus heterophyllus Lamk), especially the flesh usually consumed in a ripe state. The jackfruit peel is a non-edible waste. The research aims to determine the effect of different extraction methods on the total phenolic content and total flavonoid content of jackfruit peel extract. Extraction methods are percolation, maceration, and digestion. The total phenolic content (TPC) and total flavonoid content (TFC) using a spectrophotometer with AlCl3 and Folin-ciaocalteu reagents. Rutin and gallic acid as a standarts.  The data from various extraction methods were analyzed statistically by One-Way Anova. The results showed TPC values by percolation, maceration, and digestion respectively 5.94 ± 0.92; 3.03 ± 0.16 and 2.72 ± 0.22 (GAE mg/g). The TFC respectively 13.04 ± 0.38; 5.49 ± 0.33 and 4.16 ± 0.28 (RTE mg/g). Statistical analysis showed that there were significant differences (p < 0.05) in the levels of flavonoids and total phenolics between various extraction methods from the ethanol extract of jackfruit peel. The percolation method showed the highest TPC, TFC, and yield rather than other methods

Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder

This study concerns with the optimization of formulation and processing parameters of drum-dried jackfruit powder using response surface methodology (RSM). In formulating the jackfruit powder, various concentrations of soy lecithin and gum arabic ranging from 1 to 5% and 5 to 15 %, respectively were tested. The optimum formulation for jackfruit powder contained 2.65% of soy lecithin and 10.28% of gum arabic with 40% v/w water. Soy lecithin and gum arabic significantly (p<0.05) affected the moisture content, bulk density, Hunter L, a, b values and hedonic scores of jackfruit powder with each response following the second-order polynomial model. Optimum processing parameters for drum drying were found when drum clearance of drum dryer was set at 0.01 inch, pool level at 10 cm, and drum rotation speed of 1 to 3 rpm with 3.0 to 4.4 bars of steam pressure. The results showed that the moisture content, water activity, solubility, Hunter L, a, b value, and sensory attributes of jackfruit powder were significantly (p<0.05) influenced by both steam pressure and rotation speed of the drum dryer. The optimum steam pressure and rotation speed of drum dryer were 3.36 bars and 1.2 rpm respectively with predetermined drum clearance of 0.01 inch and 10 cm of pool level. Total colour difference (ΔE), moisture sorption rates and sensory attributes of drum-dried jackfruit powder packaged in aluminum laminated polyethylene (ALP) and metallized co-extruded biaxially oriented polypropylene (BOPP/MCPP) pouches stored at accelerated storage (38oC, with 50, 75 and 90% relative humidity (RH)) were determined over 12 weeks period. The changes in total colour followed zero order reaction kinetics. Packaging materials, storage temperature and RH values significantly (p<0.05) influenced the moisture sorption rates of jackfruit powder. There was a significant (p<0.05) decrease in the intensities of the fruity odour, taste and increase in the lumpiness of the jackfruit powder stored at 38oC with 90% RH. The shelf life of jackfruit powder stored at 38oC and 90% RH was limited by both overall acceptability and the three sensory attributes intensities at week 8 of storage. Jackfruit powder stored at 28oC remained stable and acceptable throughout the storage period for all RH values. The powder packaged in ALP significantly (p<0.05) reduced total colour change, moisture sorption rates, lumpiness intensity of jackfruit powder and was rated higher in terms of overall acceptability over BOPP/MCPP. Results of this study suggested that ALP packaging with storage conditions of 28oC and RH less than 75% was better suited for keeping jackfruit powder

Vitrification of Excised Embryos of Jackfruit (Artocarpus Heterophyllus Lamk)

This study was carried out to evaluate the potential of vitrification technique for germplasm conservation of jackfruit. The effects of loading solutions and vitrification solutions on survival of jackfruit embryos were evaluated. The first experiment was to study the effects of different loading solutions during vitrification. The embryos were treated with six different loading solutions, followed by exposure to Plant Vitrification Solution 2 (PVS2) before plunging into liquid nitrogen. Results show that without freezing, all the loading solutions did not show deleterious effect on jackfruit embryos as high survival ranging from 81-96% was obtained. On freezing, embryos loaded with 25% PVS2 gave the highest viability (43.3%) and thus selected as the best loading solution for jackfruit embryos for the ensuing experiments. In the second experiment, the embryos were loaded with 25% PVS2 for 0, 8, 12, 14, 16, 18 and 20 hours to determine the optimum time of loading. On vitrification, 12, 14 and 16 hours of loading were equally advantageous, but "14 hours showed the highest with 18.3% viability and 13.3% survival This was then chosen as the optimum time of exposure for the following experiments. The third experiment was to evaluate the effects of different vitrification solutions on survival of jackfruit embryos. On freezing, embryos treated with L Solution gave the highest viability (30%) and survival (24%), which were significantly better than PVS2 and Watanabe Solution. This was thus selected as the most effective vitrification solution for jackfruit embryos. Having determined the best vitrification solution, the fourth experiment assessed the different time of exposure to L Solution, whereby, the embryos were treated for 0, 15, 30, 45, 60, 75, 90, J05 and 120 minutes before freezing. Without freezing, high viability (94.6-100%) was obtained up to 120 minutes exposure. Following freezing, percentage viability increased with increasing time and reached an optimum of 47.4% after 75 minutes before decreasing to only 6.8% viability after 120 minutes exposure. It was concluded that loading with 25% PVS2 for 14 hours, followed by exposure to L Solution for 75 minutes was optimum for vitrification of jackfruit embryos. Viability and survival 47.4% and 35.4% respectively can be obtained

An Insight Analysis of Nano sized powder of Jackfruit Seed

The preparation of biodegradable nanomaterials by blending starch nanocrystals with various polymer matrices are the most active research. This work reports aspect related to nano-sized particles of jackfruit seed. This approach is simple, faster, eco-friendly, cost effective and suitable for large scale production. X-Ray Diffraction studies analyze particles size, morphology, type of starch and degree of crystallinity. The particle size is found to be 12nm, specific surface area is 625 m2g-1, contains A-type starch and 32% degree of crystallinity. A morphology index (MI) is developed from FWHM of XRD data to understand interrelationship of particle size and specific surface area. MI range is from 0.50 to 0.74. It is correlated with the particle size and specific surface area. It is observed that MI has direct relationship with particle size and an inverse relationship with specific surface area.Comment: 12 Pages, 5 Figures, 5 Table

Antifungal Activity of Chitosan against Postharvest Fungi of Tropical and Subtropical Fruits

In the present chapter, results about the efficacy of chitosan (Chi) on sporulation, mycelial growth, germination, as well as quality parameters on fruits are shown. The results demonstrate that chitosan can control various phytopathogen isolates from diverse fruits. The pathogens in the genera Colletotrichum, Fusarium, and Rhizopus are involved in important postharvest disease losses throughout the world. In Nayarit, producers had reported high postharvest losses not only at field but also during the commercial chain with their products, besides the resistance of several pathogens to fungicides, which traditionally are applied for controlling diseases. In this sense, the aim of this research group is focused on the research of alternative and effective methods for controlling postharvest diseases. In vivo results are promising due to a good control in important tropical fruits like banana, avocado, mango, and jackfruit. An enhancement in the chitosan antimicrobial activity is reported with the combination with GRAS substances, as well as the use of nanotechnology. Chitosan can be an environment-friendly alternative to the use of chemical fungicides for controlling postharvest diseases in fruits

Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic

The aim of the present study was to determine the optimum concentration of soy lecithin and gum arabic in producing drum-dried jackfruit (Artocarpus heterophyllus) powder using response surface methodology (RSM). Jackfruit puree was dried using a double drum drier set at 1 rpm, drum clearance of 0.01 in., and steam pressure of 2.3 bar. Soy lecithin and gum arabic were incorporated into jackfruit puree at different concentrations ranged from 1% to 5% and 5% to 15%, respectively. Soy lecithin and gum arabic were significant factors (at 95% confidence level) for moisture content, bulk density, Hunter L, a, b values and hedonic test during drum drying of jackfruit. A second-order polynomial model was found for each of the significant response. The jackfruit puree formulation to produce a good quality powder could be obtained by incorporating 2.65% of soy lecithin and 10.28% of gum arabic into the jackfruit puree (40% v/w water)