Pineapple contains active compounds, such as phenolics, steroids, flavonoids, terpenoids, saponins, quinines, coumarins, alkaloids, and tannins. These compounds can be used as antioxidants, antibacterial, and antifungals. The purpose of this study was to determine the activity of compounds in pineapple steam in inhibiting the growth of Staphylococcus aureus, Shigella dysentry, Salmonella typhi in vitro and silico. The extraction method was carried out by maceration using 70% ethanol. Analysis of the compound in pineapple extract using LC-MS. In vitro antimicrobial activity test using the disc diffusion method. Toxtree software was used to test the toxicity of compounds. Physicochemical test of compounds using Lipinski Test. Docking molecular using PyRx software. Visualization of docking results using Discovery Studio 2019 Software. The results showed that the yield obtained from the extraction process of pineapple weevils was 79.3%. There were 58 compounds obtained from the LC-MS analysis. Compounds that have antibacterial activity are acetic acid, cinnamic acid, oxalic acid, malic acid, thiamine, niacin, riboflavin, p-coumaric acid, caffeic acid, ferulic acid, sinapic acid, quercetin, ananasic acid, subaphyllin, beta carotene, lutein, cyamin, cyaniding 3,5,3'-triglucoside, beta-sitosterol, campesterol, and hydroxysitosterol. Toxicity test results with toxtree software found that all compounds belong to Class I. Class, I compound that have low toxicity properties.

MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical characteristics than cassava flour. Often used as a substitute for flour in food processing, but the protein content is low. The use of MOCAF to make cakes needs to be mixed with other flour, such as corn flour to increase the protein content of cakes. This study aims to determine the effect of a mixture of MOCAF and corn flour on the characteristics of the resulting chiffon cake. Observations were made on the physical, chemical, sensory, and microbiological properties. Based on the analysis of physical, chemical, and sensory tests (color, aroma, taste, and texture) chiffon cake with a ratio of 70% MOCAF and 30% corn flour was the best treatment with moisture content (32.96%), ash (1.31). %), protein (6.34%), fat (17.14%), carbohydrates (42.20%), fiber (2.64%), a ratio of chiffon cake (93.76%), swelling power (78, 82%), color (83.45oHue), hardness (4.25 N/Cm2), microbes (3.83 log CFU/g), and mold (2.46 log CFU/g).