bluuebunny/crossref_metadata_2025 huggingface dataset:
Evaluation of Chemichal Content of Desiccated Coconut Using FT-NIR Spectroscopy
Authors: Yuvita L V A , Budiastra I W , Hasbullah R
Published: June 2022

Desiccated coconut is one of the leading export products of Indonesia with increasing demand. The quality of desiccated coconut is determined by chemical content of lipids and free fatty acids (FFA). The measurement of the chemical content is mostly performed by chemical methods that leave chemical residues and caused health problems. The aim of this research was to use FT-NIR spectroscopy as a rapid method to estimate chemical content of lipids and FFA in desiccated coconut. The FT-NIR spectrometer with a 1000-2500 nm wavelength range was used to measure spectra by reflectance mode from 48 samples. The reference data was performed using the chemical method. The spectra data were pre-treated using SNV, MSC, second derivative, and normalization. The partial least square regression (PLSR) was used to determine the best calibration model to predict chemical content. The best calibration model for predicting chemical content were obtained using original spectra with 16 PLS factors with the accuracy indicators of r = 0.95, SEC = 0.05 % SEP = 0.55 %, CV = 0.85 %, RPD = 3.21 and consistency 82.81 for lipids content, and r= 0.90, SEC = 0.01 %, SEP = 0.01 %, CV= 5.89 %, RPD = 2.09 and consistency of 93.18 for free fatty acids content.
Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature
Authors: Hidayat T , Sasmitaloka K S , Setyadjit
Published: June 2022

Garlic is a perishable commodity because it contains high moisture content. Therefore, a good storage method is needed to maintain its quality during storage. This study aimed to determine the effect of initial moisture content levels and storage temperature on the quality change of garlic during storage. The raw material used was garlic of the Sangga Sembalun variety. Garlic bulbs that have been initial moisture content of 60-63% (M1) and 65-68% (M2) were put into the knitted packaging. Then, it were stored for 6 months at room temperature/25-30°C (S1); low temperature/2-4°C (S2); combination of room temperature for 2 months and low temperature for 4 months (S3); and combination of room temperature for 3 months and low temperature for 3 months (S4). The results showed that the best storage of garlic at a moisture content of 60-63% with a combination of room temperature for 2 months and low temperature for 4 months, resulting in moisture loss of 2.65%, weight loss 14.85%, firmness 17.45 N, empty bulbs 7.44%, rotten bulbs 2.21% with the lowest decrease in allicin content (61,3%). These storage conditions are recommended for the long-term storage of garlic bulbs.
Oleoresin and Color of Zingiber officinale and Alpinia galanga Powder in Three Types Packaging Material during Storage
Authors: Apriyati E , Djaafar T F , Marwati T , Purwaningsih  , Kobarsih M , Hatmi R U
Published: June 2022

Ginger (Zingiber officinale) and galangal (Alpinia galanga) are commodities that function as seasoning and herbs. Fresh ginger and galangal have bulky properties and short shelf life, therefore need to be processed into powder. The objective of this research was to analyze the oleoresin content and color of ginger and galangal powdered during storage in a polyethylene terephthalate (PET) bottle, polypropylene (PP) plastic bag, and aluminum foil bag bag. Ginger and galangal were processed into powder, packed, sealed, and then stored ofat 23 - 32 °C (ambient temperature). The analysis of oleoresin and the color of powder was carried out periodically for 3, 6, and 9 months. Ginger powder packaged in PP plastic and aluminum foil bag for 9 months storage had a decrease in oleoresin content of 0.88% and 2.22% respectively, while the decrease in color saturation of ginger powder packaged in aluminum foil bag, PP plastic, and PET bottle were 18.95%, 26.62%, and 22.99% respectively. Galangal powder packaged in PET bottle, aluminum foil bag, and PP plastic during 9 months of storage had a decrease in oleoresin content of 5.19%, 6.59%, and 11.21%, respectively, and a decrease in color saturation of 8.61%, 4.09%, 8.66% respectively.
Effect of Packages, Storage Conditions, and Periods on The Shelf Life of Mung Bean Seeds
Authors: Farhana B , Fajrina N
Published: June 2022

Mung bean seeds (Vigna radiata) are categorized in orthodox seed group that need specific storage room condition and appropriate package in order to maintain their quality and for longer storage. This research aimed to study the effects of storage package types, storage room conditions, and storage periods on the shelf life of mung bean seeds. This research used Completely Randomized Design (CRD) with 3 factors, namely the type of packages (aluminium foil and can), storage room conditions (room temperature and AC temperature), and storage periods (0, 3, 6, 9, and 12 months). The results showed that a single factor, the interaction of two factors, and interaction of three factors namely, storage packages, room conditions, and storage periods had no significant effect in terms of seed moisture content (SMC), growth rate (GR), and maximum potential growth (MPG). It indicated ability of both aluminum foil and can packages in limiting the air (oxygen) and water movement between the outside atmosphere and the stored seeds inside the package during storage. According to the study, aluminum foil and can packages can be used to maintain the quality of VIMA 1 mung bean seeds for 12 months storage at room and AC temperature.
An Energy Potential Estimation of Rice Residue in Indonesia: A Case Study in East Java
Authors: Rhofita E I , Rachmat R , Mayer M , Montastruc L
Published: June 2022

East Java is one of Indonesia’s largest provinces, where rice production always rises every year. The average rice yield from 2008 to 2018 was 247,014.32 tonnes. It will produce a significant quality of biomass, which may be used to generate bioenergy. This study contributes to assessing the energy potential of rice residues such as rice straw and rice husk. It refers to the estimated energy potential of post-harvest residue in 29 districts and 9 cities, based on annual statistical data of rice production and integrated into a geospatial retrieval. The result indicates that rice straw and rice husk's development potential has significantly increased around 8% during the last decade. In 2018, the 38 East Java areas had a combined rice straw and rice husk potential of around 415,970.61 and 55,462.75 tonnes, respectively, equivalent to 238,526 TJ and 32,752 TJ of electrical power potential of around 66 GWh and 9 GWh. Over 20 locations had over 1 TWh of potential power energy of rice straw in all years, although the potential power energy of rice husk occurred since 2011. Overall, utilizing rice residue in small communities would reduce environmental issues and dependency on fossil fuels.
Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour
Authors: Hayuningtyas M , Winarti C , Suryana E A , Setyabudhi D A
Published: June 2022

Chicken eggs are a source of protein that is rich in other nutrients, important for the body, relatively affordable, and favored by the community. The processing technology is one solution to increase shelf life, maintain egg availability, and prevent price fluctuations. The use of egg white flour in the food industry is essential to facilitate processing and be more durable. The presence of food additives changes the physicochemical structure of egg white flour and is equivalent to commercial products. Egg white flour has various functions for the food industry, especially, apart from being easy to use, it also reduces storage costs. This study aims to determine the presence of food additives that will affect the physicochemical quality of egg white flour. The measured parameters include color, rehydration power, moisture, ash, protein, fat, carbohydrate content, energy, froth power, solubility, and pH. Based on the characterization results, treatment with the addition of food additives maltodextrin gave the best physicochemical properties of egg flour. Egg white flour produced from this method has a (brightness) (L value) of 93,9; Hue value of 70,7; a value of b is 10,9; and the value of c is 11,6; rehydration powder of 50,3%; water content 76%, ash content 5,12%; protein content of 74,5%; fat content 1,75%; and carbohydrate content of 12,5%; energy 349,9 kal; foaming powder of 300%; pH of 10,6 and solubility of 16%. These results indicate that with the appropriate addition of food additives, egg white flour can reach the SNI standard value and be used in food processed product.
Effect of Cooking Methods on The Physicochemical and Organoleptic Properties of Inpari IR Nutrizinc and Inpari 45 Rice Varieties
Authors: Stephanie E , Widowati S , Mardiah
Published: June 2022

People usually cook rice in various methods, such as using steamer, rice pot and rice cooker. The Inpari IR Nutrizinc variety is claimed to be Zn-rich rice. The quality needs to be traced after it is cooked into steamed rice. This research aim was to study the effect of cooking methods on physicochemical and organoleptic properties of Inpari IR Nutrizinc and Inpari 45 rice varieties. The research design used was factorial randomized block design with 2 treatments i.e., cooking methods (steamer, rice pot and rice cooker) and rice varieties (Inpari IR Nutrizinc and Inpari 45), repeated three times. Results showed that the cooking method by using rice cooker was able to maintain the nutrition better than other treatments. Steamed rice from Inpari IR Nutrizinc has higher nutritional value than steamed rice from Inpari 45 variety, it contained of 54.88% moisture, 0.19% ash, 0.07% fat, 6.03% protein, 38.83% carbohydrate and 14.89 ppm zinc. Consumption of rice with high protein and Zinc content can support government programs in reducing stunting prevalence in Indonesia
The Effect of Carbon Sources and Whey Storage on Physicochemical and Organoleptic Properties of Nata de Whey
Authors: Budiyanto Agus , Usmiati Sri
Published: June 2022

Whey is one of milk processing by-product that can be used for nata production. The goal of the study was to determine the carbon sources type and the optimal storage time of whey in the nata de whey production. A factorial completely randomized design with two factors was used as a research design. The first factor was type of carbon sources (glucose and sucrose) with two levels and the second factor was the storage time of whey with four levels (2, 3, 4, and 5 days). The main research showed that he addition of each 10 % sucrose and glucose did not significantly affect the water content, ash content, nata protein content, while showed a significant effect on nata fiber content, texture, and yield when it was stored for 2, 3, 4, and 5 days. The weighting results revealed that the optimal treatment was addition of 10% glucose for 3 storage days, moreover, the sucrose addition was optimum on the 2, 3, and 4 storage days. The organoleptic test showed that the color, texture, appearance, and acceptability were not significantly different, however the taste had significant effect. The best result of nata de whey production was 10% sucrose uses and the 3 days of storage time.
Physicochemical Properties of Flakes Made from Different Maturity Levels of Banana (Musa Paradisiaca) CV. Ambon
Authors: Surahman D N , Ekafitri R , Rahman T , Cahyadi W , Setyadi D A , Astro H M , Indriati A , Andriana Y , Anggara C E W
Published: June 2022

Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Banana flour is one of the diversification products in bananas processing that could extend shelf life and add economic benefit, and this product can be further processed into banana flakes. Flakes are ready-to-eat food ingredients that are usually used for breakfast. However, information about the maturity level of bananas on the physicochemical properties of flakes has remained unknown. Therefore, this study aimed to determine the effect of the maturity level of ambon banana flour on the physicochemical properties of banana flakes. The research design used in this study was a randomized block design with the research treatment consisting of 2 factors, namely the maturity level of banana flour (A) and baking time (B) with three replications. The best sample was taken from each group and then the scoring test was carried out until the best sample was obtained. Subsequently, the overall best sample was physicochemically characterized. The results showed that the selected treatment was A1B3 (ripe banana flour, 25 minutes). This study revealed that the flake trials' ripe banana flour from ambon cultivar showed the best physiochemical properties.
Dietetic Food Products Based on Pumpkin Flour (Curcuma Moschata)
Authors: Mardiah  , Jumiono A , Widowati S , Fitrilia T , Kaniawatii R , Indriyani D P
Published: June 2022

The general objective of this research is to develop food diversification based on pumpkin flour to increase food security. Pumpkin contains an active component ie - carotene which has potential as a raw material for making diet food formulas for infants, elderly and people with degenerative diseases. The formula used in the development of diet foods is based on applicable standard methods (Ministry of Health and FAO). Elderly food products were made from pumpkin flour, soybean flour, skim milk, and sucralose sugar in the form of porridge. The best instant pumpkin porridge formula has the characteristics of bulk density 0.6235 g/mL, rehydration time 57 seconds, contains 4.98% water, 5.81% ash, 5.90% fat, 10.77 % protein, 8.10% crude fiber, 62.44% carbohydrates, and 3673.06 g/g-carotene. Dietetic products for diabetics were pumkin noodles with addition of glucomannan as a binder and palm sago starch. The selected pumkin noodle product was made from treatment of pumpkin flour and palm sago starch with a ratio of 30:70. The selected treatment pumkin noodles had physical characteristics, namely the value of hardness 530.25 gf, adhesiveness 0.62 gf and elasticity 0.76 mm. This product contains 57.75% water, 1.44% ash, 6.87% protein, 392.15 g/g-carotene and 563.214 ppm antioxidant activity.
Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour
Authors: Sunarmani  , Haliza W , Herawati H
Published: June 2022

Gluten-free products are developed to produce products that are needed by special segments, namely people with celiac diseases and autism. Cake has been known as a patisserie product that has a sweet taste, with a soft and fluffy texture. The absence of gluten in non-wheat flour is one of the obstacles in the development of gluten-free cakes. Porang flour contains glucomannan which is a hydrocolloid that is widely used as a stabilizer and gelling agent in the food industry. This study aims to determine the effect of using porang flour on the physicochemical and organoleptic characteristics of gluten-free cake. The study was arranged in a completely randomized design with treatment of 1%, 2%, and 3% porang flour that compared to the control (without porang flour) and cake made from wheat flour. The results showed that the treatment had a significantly effect on product characteristics. Cake with the addition of 1% porang flour had the highest average level of general acceptance, namely 3.72 (likes) by the panelists, equivalent to the general acceptance level of wheat flour cake (3.72). The cake has a moisture content of 23.137%; ash content 0.877%; fat 20.033%; protein 4,533%, carbohydrate 51,420% and energy 404,113%.
Nanoencapsulation Edible Bird Nest (collocalia sp.) Fragment by Modified Corn Starch and Maltodextrin
Authors: Belgis M , Yapceh V A , Dewandari K T
Published: June 2022

Edible Bird Nest Fragments (EBNF) have high levels of bioactive compounds as antioxidants. In the form of hydrolyzate nanocapsules, it will be able to increase the antioxidant activity of protecting the active compounds in the capsules and more stable. The purpose of this study were to determine the antioxidant activity of nanocapsules with the powder as core material compared to protein hydrolyzate and to determine the best encapsulant composition. This study were used two factors, including the material type and ratio coating material. The material were EBNF protein hydrolyzate and EBNF powder. The ratio of the coating materials were modified corn starch and maltodextrin (25%:75%, 50%:50%, 75%:25%). Several parameters were observed including yield, encapsulation efficiency, antioxidant activity, size and distribution of nanocapsules, and morphology of nanocapsules. The best formulation was obtained from the core material of EBNF hydrolyzate with 75% modified corn starch and 25% maltodextrin encapsulation. The best formulation has nano encapsulated characteristics with a yield of 14.07%, encapsulation efficiency of 78.17%, the antioxidant activity of 54.66%, the lowest polydispersity index value (0.69), and spherical morphology, smooth surface with slight depressions (near perfect). Further, these characteristics represent that nanocapsule EBNF hydrolysate is a promising food additive.
Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models
Authors: Setyawan N , Clarissa  , Purwani E Y , Budiyanto A
Published: June 2022

Cassava, rice, sorghum, and sago flour can be mixed into composite flour. The properties of composite flour easily absorb water, so it is necessary to know the isotherm sorption through various models, such as Brunauer-Emmet-Teller (BET), Oswin, Hasley, Henderson, Caurie, Chen-Clayton and Guggenheim, Anderson, and Boer (GAB). Information on the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to predicting the shelf life of dried foods such as flour. This research aims to determine the sorption isotherms of composite flour experimentally and evaluate the suitability of various mathematical models for fitting the isotherms. Samples were stored at 28 ± 2 ° C with various water activity conditions (aw 0.05-0.97). The results showed that the moisture sorption isotherm of composite flour followed the sigmoid type II behavior frequently found in dry food products. The behavior of composite flour (Formula A and C) equilibrium moisture in the study was satisfactorily described by means of the moisture sorption isotherm of Oswin model with MRD value respectively is 5.64 and 4.93. While the behavior equilibrium moisture for other flour (Formula B and D) was precisely depicted by means of the moisture sorption isotherm of Chen Clayton model with MRD value respectively is 5.08 and 3.39.
Effect of Curcuma Extract and Surfactant Concentration on o/w Curcuma Extract Nanoemulsion Characteristics
Authors: Harimurti N , Agustinisari I , Hoerudin
Published: June 2022

Curcuma extract contains curcumin, which is known to have antiinflammation, anti-tumor and anti-microbial properties. Curcumin has relatively a low bioavailability and bioactivity since it is poorly water-soluble and easily degraded during digestion. The objective of this study was to investigate the effect of curcuma extract and surfactant concentration on the nanoemulsion characteristics of curcuma extract dispersed in red palm oil. Experiment was conducted using Response Surface method, by examining two factors: temulawak extract concentration (the lower limit: 2%, the upper limit: 5%), and surfactant (Tween 20 and Tween 80) concentration (the lower limit: 1%, upper: 2%). Nanoemulsion was produced using a high pressure homogenizer (1500psi, 7 cycles). Results showed that nanoemulsion with 5.94 % curcuma extract, 1.5 % tween 80, and 1.5% tween 20 had the best nanoemulsion stability (99 %), with droplet size of 74.7 nm and Polydispersity index (PDI) value 0.272. Both nanoemulsion stability and droplet size were significantly influenced by curcuma extract concentration. The results will be useful for designing effective nanoemulsion delivery systems for curcuma extract and other lipophilic bioactives for food, beverage, and pharmaceutical applications.
Production of Clove Oil Nanoemulsion Using Whey Protein- Maltodextrin Conjugates and Chitosan
Authors: Agustinisari I , Harimurti N
Published: June 2022

Clove oil has benefits for both food and pharmaceutical purposes. However its use is limited due to several properties such as susceptibility to oxidation, poor water solubility, react with other components, and toxic at high concentration. The limitation of its usage can be overcome through emulsion technology. Therefore, this study aims to obtain clove oil nanoemulsion through preparation using whey protein-maltodextrin conjugates. These conjugates act as an emulsifier and a first layer, meanwhile chitosan as a stabilizer and also a second layer. The formulation used different chitosan concentrations, at 0.2, 0.4, and 0.6%, then processed using High-Pressure Homogenizer (HPH) in 3 and 5 cycles. The result showed that the concentration of chitosan and the number of HPH cycles affected the clove oil emulsion performance. Furthermore, the formulation using 0.6% chitosan concentration and 5 cycles of HPH produced the best clove oil nanoemulsion in droplet size, polydispersity index, and zeta potential were 147.5, 0.214, and -52.4, respectively. The results of this study provide information on the potential of emulsion formulations using WPM conjugate and chitosan to produce clove oil nanoemulsions that can be utilized in food and pharmaceutical products.
Family Characteristics and Anemia in Relation to Preference and Food Variety in Infant Complementary Food
Authors: Latifah L , Riyanto S
Published: June 2022

After exclusive breastfeeding periods (6 months), complementary food becomes critical for infant health. To identify the preference and food variety in homemade complementary food, and correlate it with family characteristics and anemia in infant, we conducted a cross-sectional studies. Participants were 51 pairs of infants (6-10 months old) and their mothers in Magelang regency, Central Java, Indonesia. Questionnaires on family characteristics and complimentary food were used. Infant Haemoglobin (Hb) levels measured. This study showed, most mothers selected homemade (64.7%). Almost all infant had anemia (93.9%) and low variation in homemade complementary food (87.9%). The food ingredients used were dominated by rice (72.7%) and vegetables (84.8%). Tubers (3%), nuts (3%), and animal protein sources (15.5%) were least selected. Parental characteristics were not related to the instant or homemade preference (p> 0.05). Higher maternal age (r=0.38; p<0.05) and more food ingredients in homemade complementary food (r=0.92; p<0.05) related to higher Hb level. Since more food ingredients related to lower risk of anemia, enhancing complementary food variation in 6-12 months infant is urgently required. Education for families to assure nutritional sufficiency on 6-12 months infant complementary foods should be easy to access and relevant to the availability of local food ingredients
Physical, milling quality and physicochemical characteristics of local rice cultivars from South Kalimantan, Indonesia
Authors: Indrasari S D , Apriyati E , Purwaningsih H , Ardhiyanti S D , Kusbiantoro B , Wening R H , Usyati N
Published: June 2022

Currently, local rice cultivars have not been used optimally and often experience extinction.The purpose of this study is to examine the physical quality, milling quality and physicochemical characteristics of several local rice cultivars from South Kalimantan. The research materials were obtained from plantings in the Sukamandi experimental field, where the seeds came from farmers in South Kalimantan and the quality examination are carried out at Rice Quality Laboratory in Indonesian Center for Rice Research (ICRR). The results are compared to the paddy Indonesian National Standard (INS) No. 0224-1987/SPI-TAN / 01/01/1993 and to INS of rice No 6128:2020. The examination results indicated that in general, all cultivars have met the criteria for the physical quality parameters of Indonesian National Standard (INS) of paddy. Based on the milling quality, the Kencana Baliman cultivar had the highest percentage of brown rice (BR) (79.95%), milled rice (MR) (70.04%) and head rice (HR) (93.69%), and vice versa had the lowest percentage of broken rice (6.10%) and groats (0.22%). Based on the physical, milling quality and physicochemical characteristic, the Kencana Baliman cultivar can be used as a parent in crossing the formation of new varieties and or released as new superior varieties.
Physicochemical and Antioxidant Properties of Three Varieties of Indonesian Black Rice
Authors: Putri D P , Astuti M , Hastuti P
Published: June 2022

Rice(Oryza sativaL.) is a main food which is consumed by the citizens of the world, especially Asia. Along with the development of science and technology, the function of rice is not only as a staple food but it also has a health function because it has a high content of minerals, phenolic compounds and antioxidant activity. Based on the color, the rice is divided into several categories such as red, green, black, and white showing the anthocyanin composition contained therein. The purpose of this study was to determine physicochemical and antioxidant properties of three varieties of Indonesian black rice. Rice used in this study includes Melik Java, Cempo Ireng, and Toraja variety. The parameters observed were chemical characteristic, color intensity, total anthocyanin content, total phenolic content,antioxidant activity with DPPH radical scavenging ability and FRAP method.. The data analysis in this study was statistically tested using analysis of variance ANOVA using SPSS. The result showed that amylose content in the three black rice shows different amounts, the highest being Cempo Ireng (44.18%), followed by Melik (30.35%) and Toraja (24.55%). Toraja black rice has a color that was significantly darker than Melik Java and Cempo Ireng. Toraja was a black rice variety that contains the highest total anthocyanins (135.07 mg/100g) andtotal phenolic (2.11 mgGAE/g) compared to Melik Java and Cempo Ireng. Antioxidant activity of Toraja and Melik Java black rice was significantly higher than Cempo Ireng black rice.
Discrimination between normal coffee beans and peaberries using excitation-emission matrix measured by a hand-held optical system
Authors: Naito H , Suhandy D , Morio Y , Murakami K
Published: June 2022

A method to discriminate between green peaberry beans and normal beans was developed using an excitation and emission spectrometer that can be used to construct a simple optical system to save farm workers' labor. The excitation and emission matrix were obtained in the wavelength range of 300 - 800 nm using a hand-held spectrophotometer combined with a diffraction grating and a diode array. Light sources of 300, 375 nm were used to excite the samples by light-emitting diodes. The acquired spectral information was used to classify the coffee samples into peaberry and normal coffee using the chemometric method of partial least squares discriminant analysis (PLS-DA). The results showed that all coffee samples were discriminated as corresponding classes by PLS-DA. In the PLS-DA model, investigation of the main wavelengths contributing to classification using all sample VIP showed that excitation/emission wavelengths at 300/470, 300/670 375/470, 375/670 nm are important for coffee type determination. These wavelengths were closely related to the excitation-emission wavelengths of several important chemical components in raw coffee beans (caffeine, caffeic acid, and chlorogenic acid (CGA), tocopherol). These results will be useful as basic knowledge to contribute to the labor-saving and automation of coffee bean sorting in the future.
Rapid authentication of stingless bees (Heterotrigona itama) honey by UV spectroscopy and hierarchical cluster analysis
Authors: Suhandy D , Yulia M , Kusumiyati
Published: June 2022

The price of stingless bee (Heterotrigona itama) honey is almost twice higher than the one produced by a non-stingless bee (Apis mellifera) due to its limited production and high content of polyphenol and flavonoids compounds. However, in the market, the authentication of stingless bees and non-stingless bees honey becomes difficult due to the similarity in the color of honey and its sugar content. In this research, we propose a simple analytical approach by combining ultraviolet (UV) spectroscopy and hierarchical cluster analysis (HCA) for discrimination between stingless and non-stingless bee honey. Fifty samples of monofloral stingless bee (Heterotrigona itama) honey and non-stingless bee (Apis mellifera) honey from Acacia mangium was used. The samples were diluted with a distilled water at a proportion of 1:30 (volume/volume). The spectral data were acquired in the range of 190-1100 nm using a benchtop UV-Vis spectrometer with fast scanning mode. The HCA was applied for selected preprocessed spectral data in the range of 230-400 nm. The result shows that HCA could be effective to discriminate between stingless and non-stingless bee honey. Shortly, it is expected to realize the simple and quick analytical method to authenticate stingless bee honey based on UV spectroscopy and the HCA method.
Identification of Volatile Compounds in Several Parts of Abiu (Pouteria Caimito)
Authors: Arif A B , Susanto S , Matra D D , Widayanti S M
Published: June 2022

Abiu (Pouteria caimito) is one of the exotic plants native to the Amazon and has been introduced in Indonesia. Abiu has contained beneficial compounds for health. Therefore, the hexane extract from several parts of abiu were identified for its volatile compound content. The study used 6 (six) parts of abiu plant, i.e. shoot leaves, mature leaves, unripe fruit, ripe fruit pulp, ripe fruit peel and abiu seed. The contents of volatile compounds were determined using gas chromatography mass spectrometry (GCMS). The results showed that the volatile compounds in abiu leaves tended to be dominated by compounds that acted for plant protection (capsaicin and 1-fluoro dodecane). The volatile compounds in unripe fruit consisted 5-hydroxy-4-methyl-6-hepten-3-one, methylcyclopentane, 2-hexenal and 3-hexanol compounds. In ripe fruit pulp, it were identified ketones, aldehydes (hexanal and 2-hexenal), and alcohol (3-hexanol) were identified. These compounds are related to the aroma in the ripening process of abiu fruit. The volatile compounds identified in abiu fruit peel were aldehyde compounds (2-hexenal and 2-propenal) and capsaicin, which are also related to aroma and fruit protection.
Antimicrobial Activity of Coconut Water Vinegar Powder to Staphylococcus aureus, Escherichia coli and Candida albicans
Authors: Miskiyah  , Juniawati  , Hidayati I
Published: June 2022

Vinegar powder is made from coconut water vinegar, then dried using a spray dryer with maltodextrin as a filler. Antimicrobial activity of coconut water vinegar was known can inhibit Staphylococcus aureus, Escherichia coli growth, but there was no publication for Candida albicans. Powdered processing may cause antimicrobial activity to decrease. This research was aimed to study the effect of powdered processing of coconut water vinegar on the antimicrobial activity of S.aureus, E.coli, and C. albicans. Antimicrobial assay was carried out by diffusion method (wells method) and Minimum inhibitory concentration (MIC) test was done by dilution method. The resulting study showed that the inhibitory diameter of coconut vinegar powder to S. aureus was 6.38 ± 0.18 mm, 9.38 ± 0.18 mm, and 11.39 ± 0.19 mm, respectively. While to E. coli was 5.87 ± 0.18 mm, 8.01 mm, and 10.27 ± 0.018 ± 0.035 mm, respectively. MIC of S. aureus vinegar powder was at 0.22% acetic acid concentration. While in E. coli at levels of acetic acid at 0.43%. The result showed that the vinegar powder has potential as an antibacterial to Gram-positive and Gram-negative, but not potential to C. albicans.
The functionality characteristic of the different formulas of nano-emulsion containing temulawak-red palm oil extract
Authors: Haliza Winda , Harimurti Niken
Published: June 2022

Temulawak or Curcuma xanthorrhiza Roxb is usually used as traditional medicine (herbal medicine) by the community. Temulawak has antioxidant, anticancer, antihyperglycemic, anti-inflammatory, hepatoprotective and gastroprotective properties. Its application in functional foods is often limited by its low solubility and bioavailability in aqueous media. Nanoemulsion was made to improve the stability and bioavailability of Temulawak. Preparation of nano-emulsion was used high-pressure homogenization method. Temulawak extract in 10% red oil combined with Tween 20 and Tween 80 at a pressure of 1500 psi follows seven homogenization cycles. This method could produce nano-emulsion with the particle droplet below 150 nm. The antioxidant activity of temulawak extract nano-emulsion was 567.69 - 1324.62 ppm (AAE). The nano-emulsion preparation of temulawak extract was stable at 40°C storage, and its solubility increased (>90%). The in vitro bioaccessibility of temulawak extract nano-emulsion ranges from 23 to 98%. The optimum formula was produced with the concentration of 5% temulawak extract, 1% Tween 80, 2% Tween 20, with bioaccessibility of 98%. The optimum formula was tested in vivo bioavailability on white male rats with Spraque Dawley strain. The results showed that the nano-emulsion treatment had experienced faster elimination or metabolism than the temulawak extract. These results have important implications for effective delivery systems for bioactive compounds on temulawak.
Postharvest Standard Practices for Improving Cinnamon Quality Product in Kerinci
Authors: Izhar L , Hendri J
Published: June 2022

Cinnamon is one of the main plantation commodities, and a major source of Growth Domestic products from the agricultural sector in Kerinci Regency. One of the obstacles to obtaining an optimum price is the handling standard method for cinnamon products. Good Handling Practices cinnamon products essentially must be standard and suitable to market demand at optimal prices. The paper was aimed to describe post-harvest standard practices for improving cinnamon quality products in Kerinci. Research activities were carried out in Kerinci cinnamon production centers in 2018. The activity involved several related agencies and farmer groups. The stage of activities starts from on-farm field assessment, analysis of harvest and post-harvest handling, setting up adaptable product criteria for markets, laboratory analysis, FGD, and report/administration. The results showed that cinnamon bark as raw material was divided into three quality classes. First quality class is defined as the product has a dark brownish yellow color, sweet and spicy taste, moisture content under 12-14%, ash content below 5%, the essential oil yield of more than 2.5%, the limit of Enterobacteria microbial content is below 103 colonies g-1, and no contaminated with Salmonella sp. This result was support to formed SNI 8891: 2020
Maintain and Improve the Quality of Nutmeg Seeds (Myristica fragrans) through the on Farm to Postharvest Strategy on North Maluku
Authors: Sulistiono W , Assagaf M , Darniadi S , Wahab A
Published: June 2022

Nutmeg is a spice native to the North Maluku islands. The high and stable economic value of nutmeg has made this commodity a leading product for export, regional development and farmers' income. However, at the sales stage, not all of the nutmegs have high selling value. There are physical quality grades of seeds, namely A, B and C. The difference between the best grade A (whole seeds) and wrinkled B is IDR. 50,000; - 75,000; whereas grade C nutmeg is crushed (sticky nutmeg to the shell). In the optimal harvest conditions, 70-80% of the nutmegs are produced including grade A. Still, the large amount of nutmeg that goes to grade B (30-40%) makes farmers' income not optimal. Besides that, the quality of the aroma of nutmeg produced is in the form of essential oil content, low myristicin. To maintain the quality of nutmeg, technical efforts are needed in the field, on farm to postharvest. The technology for preparing superior seedlings from selected certified mother trees is the first step in developing nutmeg in order to obtain high quality and not sticky nutmeg. This step includes the production of generative and vegetative seedlings from the certified parent tree entries. The next step, the nutmeg harvest based on the ripeness of the fruit on the tree is about 80%, marked by the opening of the pulp. This step requires monitoring the condition of the fruit so that the harvest is simultaneous and on time to avoid falling fruit that has prolonged contact with the soil surface. The drying stage is carried out with a clean drying floor using sunlight or a drying machine. It is necessary to develop policies for integrated nutmeg commodity estate that carry out a production system with location-specific optimal technology, from garden optimization, harvesting techniques to drying.
Microscopic 3D printed optical tweezers for atomic quantum technology
Authors: Ruchka Pavel , Hammer Sina , Rockenhäuser Marian , Albrecht Ralf , Drozella Johannes , Thiele Simon , Giessen Harald , Langen Tim
Published: June 2022

Trapping of single ultracold atoms is an important tool for applications ranging from quantum computation and communication to sensing. However, most experimental setups, while very precise and versatile, can only be operated in specialized laboratory environments due to their large size, complexity and high cost. Here, we introduce a new trapping concept for ultracold atoms in optical tweezers based on micrometer-scale lenses that are 3D printed onto the tip of standard optical fibers. The unique properties of these lenses make them suitable for both trapping individual atoms and capturing their fluorescence with high efficiency. In an exploratory experiment, we have established the vacuum compatibility and robustness of the structures, and successfully formed a magneto-optical trap for ultracold atoms in their immediate vicinity. This makes them promising components for portable atomic quantum devices.
Graph-learning guided mechanistic insights into imipenem hydrolysis in GES carbapenemases
Authors: Song Zilin , Tao Peng
Published: June 2022

Pathogen resistance to carbapenem antibiotics compromises effective treatments of superbug infections. One major source of carbapenem resistance is the bacterial production of carbapenemases which effectively hydrolyze carbapenem drugs. In this computational study, the deacylation reaction of imipenem (IPM) by GES-5 carbapenemases (GES) is modeled to unravel the mechanistic factors that facilitate carbapenem resistance. Hybrid quantum mechanical/molecular mechanical (QM/MM) calculations are applied to sample the GES/IPM deacylation barriers on the minimum energy pathways (MEPs). In light of the recent emergence of graph-based deep-learning techniques, we construct graph representations of the GES/IPM active site. An edge-conditioned graph convolutional neural network (ECGCNN) is trained on the acyl-enzyme conformational graphs to learn the underlying correlations between the GES/IPM conformations and the deacylation barriers. A perturbative approach is proposed to interpret the latent representations from the graph-learning (GL) model and extract essential mechanistic understanding with atomistic detail. In general, our study combining QM/MM MEPs calculations and GL models explains mechanistic landscapes underlying the IPM resistance driven by GES carbapenemases. We also demonstrate that GL methods could effectively assist the post-analysis of QM/MM calculations whose data span high dimensionality and large sample-size.
Strategies to mitigate the on- and off-target toxicities of recombinant immunotoxins: an antibody engineering perspective
Authors: Li Mengyu , Mei Sen , Yang Yi , Shen Yuelei , Chen Lei
Published: June 2022

Targeted cancer therapies using immunotoxins have achieved remarkable efficacy in hematological malignancies. However, the clinical development of immunotoxins is also faced with many challenges like anti-drug antibodies and dose-limiting toxicity issues. Such a poor efficacy or safety ratio is also the major hurdle in the research and development of antibody-drug conjugates. From an antibody engineering perspective, various strategies were summarized or proposed to tackle the notorious on-target off-tumor toxicity issues, including passive strategy (XTENylation of immunotoxins) and active strategies (modulating the affinity and valency of the targeting moiety of immunotoxins, conditionally activating immunotoxins in the tumor microenvironments and reconstituting split toxin to reduce systemic toxicity, etc.). By modulating the functional characteristics of the targeting moiety and the toxic moiety of immunotoxins, selective tumor targeting can be augmented while sparing the healthy cells in normal tissues expressing the same target of interest. If successful, the improved therapeutic index will likely help to address the dose-limiting toxicities commonly observed in the clinical trials of various immunotoxins.
DURIAN: an integrative deconvolution and imputation method for robust signaling analysis of single-cell transcriptomics data
Authors: Karikomi Matthew , Zhou Peijie , Nie Qing
Published: June 2022

Single-cell RNA sequencing trades read-depth for dimensionality, often leading to loss of critical signaling gene information that is typically present in bulk data sets. We introduce DURIAN (Deconvolution and mUltitask-Regression-based ImputAtioN), an integrative method for recovery of gene expression in single-cell data. Through systematic benchmarking, we demonstrate the accuracy, robustness and empirical convergence of DURIAN using both synthetic and published data sets. We show that use of DURIAN improves single-cell clustering, low-dimensional embedding, and recovery of intercellular signaling networks. Our study resolves several inconsistent results of cell–cell communication analysis using single-cell or bulk data independently. The method has broad application in biomarker discovery and cell signaling analysis using single-cell transcriptomics data sets.
A Lipid Signature with Perturbed Triacylglycerol Co-Regulation, Identified from Targeted Lipidomics, Predicts Risk for Type 2 Diabetes and Mediates the Risk from Adiposity in Two Prospective Cohorts of Chinese Adults
Authors: Qiu Gaokun , Wang Hao , Yan Qi , Ma Hongxia , Niu Rundong , Lei Yanshou , Xiao Yang , Zhou Lue , Yang Handong , Xu Chengwei , Zhang Xiaomin , He Meian , Tang Huiru , Hu Zhibin , Pan An , Shen Hongbing , Wu Tangchun
Published: June 2022

Background

The roles of individual and co-regulated lipid molecular species in the development of type 2 diabetes (T2D) and mediation from metabolic risk factors remain unknown.

Methods

We conducted profiling of 166 plasma lipid species in 2 nested case-control studies within 2 independent cohorts of Chinese adults, the Dongfeng-Tongji and the Jiangsu non-communicable disease cohorts. After 4.61 (0.15) and 7.57 (1.13) years’ follow-up, 1039 and 520 eligible participants developed T2D in these 2 cohorts, respectively, and controls were 1:1 matched to cases by age and sex.

Results

We found 27 lipid species, including 10 novel ones, consistently associated with T2D risk in the 2 cohorts. Differential correlation network analysis revealed significant correlations of triacylglycerol (TAG) 50:3, containing at least one oleyl chain, with 6 TAGs, at least 3 of which contain the palmitoyl chain, all downregulated within cases relative to controls among the 27 lipids in both cohorts, while the networks also both identified the oleyl chain-containing TAG 50:3 as the central hub. We further found that 13 of the 27 lipids consistently mediated the association between adiposity indicators (body mass index, waist circumference, and waist-to-height ratio) and diabetes risk in both cohorts (all P < 0.05; proportion mediated: 20.00%, 17.70%, and 17.71%, and 32.50%, 28.73%, and 33.86%, respectively).

Conclusions

Our findings suggested notable perturbed co-regulation, inferred from differential correlation networks, between oleyl chain- and palmitoyl chain-containing TAGs before diabetes onset, with the oleyl chain-containing TAG 50:3 at the center, and provided novel etiological insight regarding lipid dysregulation in the progression from adiposity to overt T2D.
Physical Activity in Adults With Crohn’s Disease: A Scoping Review
Authors: Neal Whitney N , Jones C Danielle , Pekmezi Dorothy , Motl Robert W
Published: June 2022

Background

As it becomes increasing clear that managing Crohn’s disease (CD) requires more than medical treatment alone, further research to identify second-line approaches for managing CD and its symptoms such as physical activity (PA) are necessary to address this public health concern.

Methods

We conducted a scoping review of descriptive, cross-sectional, and experimental studies to synthesize evidence regarding PA rates, determinants, health consequences, and interventions specifically in adults with CD. Adhering to the Preferred Items for Systematic Reviews and Meta-Analyses extension for scoping reviews (PRISMA-ScR) guidelines, published literature was searched to identify articles that examined PA or exercise in adults with CD.

Results

Twenty-eight articles met inclusion criteria: 13 included a cross-sectional design, 4 a case–control design, 2 cohort designs, and 9 intervention designs. Adults with CD appear to be similar to somewhat less physically active than the general population, though self-report and objective rates of PA vary widely by geographical location. PA may be associated with the reduced risk of future active disease in adults with CD in clinical remission, as well as improve health-related quality of life, fatigue, cardiorespiratory fitness, and depression. Preliminary findings from interventional studies demonstrate that moderate-intensity PA is feasible, safe, and may have beneficial effects on disease activity.

Conclusions

Overall, the benefits that can be accrued from regular PA are quite diverse; however, a substantially larger body of evidence is needed to provide firmer conclusions on the health benefits of PA that might underlie exercise-related changes in function and disease activity in adults with CD.
Diet and feeding behavior of a group of high-altitude rhesus macaques: high adaptation to food shortages and seasonal fluctuations
Authors: Zhang Kechu , Karim Fazal , Jin Zuxiang , Xiao Hongtao , Yao Yongfang , Ni Qingyong , Li Bajin , Pu-Cuo Wangjia , Huang Zhonghao , Xu Huailiang
Published: June 2022

Diet and feeding behavior data are crucial to a deep understanding of the behavioral response and adaptation of primates to a high-altitude environment. From August 2019 to June 2021, we collected data on the feeding behavior of a high-altitude rhesus macaque Macaca mulatta group from Yajiang County, Western Sichuan Plateau, which has an altitude of over 3,500 m. The results showed that feeding (33.0 ± 1.8%) and moving (28.3 ± 2.6%) were the dominant behavior of rhesus macaques. Macaques ate 193 food items, comprising 11 food categories from 90 species. Our study found that plant roots (30.9 ± 30.1%) and young leaves (28.0 ± 33.1%) were the main foods eaten by macaques. The preferred foods of rhesus macaques were young leaves, fruits, and seeds, and the consumption of these items was positively correlated with its food availability. When the availability of preferred foods was low, macaques took plant roots, barks, and fallen leaves as fallback foods. In particular, roots were a dominant food item in winter, and this way of feeding became a key survival strategy. Our results suggest that, facing the relative scarcity and strong seasonal fluctuations of food resources in high-altitude habitat, macaques adopt active foraging strategies, relying on a variety of food species and adjusting flexibly their food choices based on food availability, which may help to maximize the energy efficiency of high-altitude macaques.