This study investigated the extraction of matoa (Pometia pinnata) fruit peels, a fruit in the family of Sapindaceae. The extraction was performed through maceration method using three kinds of solvent: acetone, ethanol and water. The extracts were tested for their antioxidant and antimicrobial activities. DPPH radical scavenging assay was used in evaluating the antioxidant activities. The antimicrobial activity was evaluated using disc-diffusion and broth dilution method. The highest antioxidant activity was showed by acetone crude extract with IC 50 value at 15.323 ppm, followed by ethanol and water crude extract at 143.23 ppm and 451.306 ppm, respectively. The antioxidant activities of the crude extracts were compared to L-ascorbic acid and it was found that acetone crude extract exhibited half the strength of the antioxidant activity of L-ascorbic acid. Antimicrobial activity of matoa fruit peel extracts were tested against Escherichia coli, Bacillus cereus and Staphylococcus aureus. The results showed that all crude extracts showed antimicrobial activity with bacteriostatic characteristic. Therefore, Non-Inhibitory Concentration (NIC) was determined for all crude extracts. Acetone and ethanol crude extract possessed the strongest antimicrobial activity at NIC <0.5 ppm against all tested microorganisms, while water crude extract showed the weakest antimicrobial activity with NIC at 5 ppm. The total phenolic content of the crude extracts were measured using Folin-Ciocalteau method. Positive correlation between the antioxidant activities and the total phenolic content of the crude extracts was detected. Saponin and tannin test, as well as spectrometric analyses supported the presence of saponin, tannin and alkaloid in matoa fruit peel.Keywords: Matoa, Pometiapinnata, Extraction, Antimicrobial, Antioxidant ABSTRAK. Fransisca C. Faustina dan Filiana Santoso. 2014. Ekstraksi dan Pengamatan Aktivitas Antioksidan dan Antimikroba Dari Kulit Buah Pometia Pinnata. Studi ini meneliti ekstraksi kulit buah matoa (Pometia pinnata), buah dari famili Sapindaceae. Ekstraksi dilakukan dengan teknik maserasi menggunakan 3 pelarut: aseton, etanol dan akuades. Ekstrak tersebut kemudian dievaluasi aktivitas antioksidan dan antimikrobanya. Tes antimikroba menggunakan tes difusi lempeng dan difusi cairan. Aktivitas antioksidan tertinggi dihasilkan oleh ekstrak aseton dengan nilai IC 50 15.323 ppm, kemudian ekstrak etanol 143.23 ppm dan 451.306 ppm. Aktivitas antioksidan dari ketiga ekstrak tersebut dibandingkan dengan aktivitas antioksidan dari asam askorbat dan ekstrak aseton menunjukkan kekuatan antioksidan setara dengan 50% dari kekuatan antioksidan dari asam askorbat. Aktivitas anti mikroba dievaluasi terhadap Escherichia coli, Bacillus cereus dan Staphylococcus aureus. Hasil evaluasi menunjukkan bahwa semua ekstrak memiliki aktivitas antimikroba dengan karakter bakteriostatis. Karena itu nilai NIC (Non-inhibitory Concentration) ditetapkan untuk semua ekstrak. Aktivitas tertinggi ditunjukkan oleh ekstrak aseton dan etanol dengan...

Lemongrass showed potential for development as a functional ingredient due to the presence of alpha-glucosidase inhibitors (AGIs) and lower cytotoxic activity. However, studies regarding the application of lemongrass as ingredient have yet to be conducted to observe stability against heat treatment in processing model as well as its interaction with other ingredients. This study aimed to assess the AGI stability against rapid and long-term heating to model pasteurization and incubation, respectively. Moreover, the impact of lemongrass on the physical and sensory qualities of two dairy products was evaluated. The AGI activity was measured using rat intestinal glucosidase inhibition assay and sensory evaluation was performed using the Hedonic test. Stability testing against heating as applied in the ice cream and yoghurt production showed that heating decreased AGI activities, where longer heating intensified the effect vigorously. Noteworthy was that a higher extract amount lessened the damaging effect significantly. Yoghurt fortified with 1,500 mg/L of lemongrass extract failed to form. Fortification of lemongrass extract reduced viscosity in both ice cream and yoghurt, increased meltdown rate and reduced overrun value in ice cream. Varied concentrations of lemongrass added in ice cream had no significant effect on the sensory acceptance. Hence, lemongrass showed high potential as a functional ingredient for ice cream.

Cocoa shell is one of the main by-products of cocoa beans. It is separated from the nibs and are disposed of, as it could affect the final quality of cocoa products. As a result, a high amount of waste can be produced during mass production of cocoa beans. Indonesia is one of the largest producers of cocoa beans, and thus hundreds of tonnes of cocoa shells being thrown away can be expected each year. Despite being considered waste, cocoa shells are actually nutritionally dense, containing high amounts of dietary fiber and polyphenols. Using the appropriate treatment to remove the naturally occurring mycotoxins in cocoa shells, this underutilized ingredient can have economical value when incorporated into food products. Some products that are included in this review, namely corn extruded snacks, butter biscuits, cooked beef, and a functional beverage, all show an increase in polyphenols and dietary fibers when cocoa shells were added. However, the main challenge of cocoa shell application lies in the sensory acceptability of the consumers. This paper summarizes the overview of the nutritional and chemical compositions of cocoa shell and its potential application in the food industry as a functional ingredient.

Children malnutrition is a crucial problem in developing countries including Indonesia. The root main cause of malnutrition is due to the lack of educational background and low economical condition, resulting in inadequate protein intake that still below the Recommended Dietary Allowance (RDA). It was recorded that 6.89% of children under five years old suffered from malnutrition in Desa Pagedangan, Tangerang Selatan. To overcome this problem, community service was conducted to increase nutritional awareness and fulfill the adequate amount of ­protein in daily basis. The community service covered seminars, cooking demo, and product development of healthy food. The seminar aimed to introduce the importance and benefit of healthy diet to parents, while cooking demo aimed to give ideas and encourage parents to prepare healthy diet. Some questionnaires were distributed after seminars and cooking demo to get the feedback from participant. The results showed both cooking demo and seminars were giving beneficial contribution for participant (83% were agree). The formulation of rice porridge with overripe tempe was conducted aimed to fulfill the RDI of protein with preferable sensory acceptance. The final product showed better sensory acceptance than commercial product with mean value 6.47±0.73 for overall acceptance by hedonic taste. The total protein content per serving able to fulfill 4.5/18 RDI of infants 7-11 months old.

Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant (Solanum melongena L.) and dragon fruit (Hylocereus polyrhizus), to prolong shelf life of fresh soymilk through microbial growth inhibition, so that it will not be easily contaminated during storage, transportation and distribution time to meet the needs of consumers. Microbiological analysis showed a notably higher inhibitory effect of dragon fruit peel extract when soymilk was stored at 4ºC and it exhibited lower number of colonies even after 6 days. Interestingly, the antimicrobial activity of eggplant peel extract in cold soymilk could only be observed on day 3 until day 9. Hence, it is assumed that chlorogenic acid, as a primary antimicrobial agent in eggplant peel, needed certain time interval to activate its inhibitory activity against microorganism. However, the two peel extracts could not prolong the shelf life of soymilk stored at ambient temperature. All soymilk samples added with the peel extracts fulfilled the Indonesian National standards (SNI) for pH value, protein, and total solid content. Based on the sensory evaluation, the samples with dragon fruit peel extract attained a comparable acceptance level as plain soymilk and were favored over those added with eggplant extract. In conclusion, this research indicated potential applications of usual household waste of dragon fruit and eggplant peels as antimicrobial agents for protein-rich beverages. Keywords