No abstract

Food production is one of the easily damaged products, both in processing and during product storage. Therefore, to prevent damage made preservative powders from natural ingredients. One of them is obtained from the flowers of the kecombrang (Etlingera elatior). Kecombrang plant flowers contain bioactive components, namely, alkaloids, polyphenols, flavonoids, and essential oils. This study used a reasonably practical drying, namely foam-mat drying technique. This study aims to determine the best formulation in making kecombrang flower preservative powder using the foam mat drying method. This study used a randomized block design (RBD). The factors studied included maltodextrin concentration and drying temperature. The concentration of maltodextrin consists of three levels, namely 5%, 10%, and 15%, and the temperature consists of three levels, namely 50°C, 60°C, and 70°C. The variables observed were qualitative and quantitative analyses. The best treatment results qualitatively and quantitatively, namely at the drying temperature treatment of 50°C and 5% maltodextrin concentration with a water content value of 5.92%, antioxidant activity value 61.77%, total phenol levels 2.12 mg TAE / g, total flavonoid levels 0.13 mg TAE/g. The qualitative test shows that kecombrang flower preservative powder contains phenolic compounds, flavonoids, steroids, tannins, saponins, and alkaloids.

Kecombrang belongs to the Zingiberaceae group and is a type of spice plant that has long been used as a cooking ingredient. This research was conducted to determine the effect of optimal power and extraction time on the antibacterial activity of kecombrang flower extract using the microwave assisted extraction (MAE) method. This research is an experimental research type with the experimental design used is Response Surface Methodology (RSM) with Central Composite Design (CCD) using the Design Expert application ver 10. The factors studied were the extraction power with 3 levels, namely 200, 250, 300 watts and extraction time consisting of 3 levels, namely 3, 5, 7 minutes. Based on these 2 factors, there are 13 optimization formulas. The variables observed consisted of qualitative analysis, namely phytochemicals (alkaloids, flavonoids, saponins, steroids and triterpenoids, tannins, phenol hydroquinone, and glycosides), antibacterial activity, and extract characteristics (pH, color). The results showed the optimum conditions for inhibitory zone of Escherichia coli 8.256 mm and Staphylococcus aureus 7.987 mm. The qualitative test results showed that the kecombrang flower positively contained alkaloid compounds, flavonoids, saponins, triterpenoids, tannins, phenol hydroquinone, and glycosides.

Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the <em>kunir asem</em>,<em> wedang uwuh</em> and <em>wedang telang</em> flavor variants. The variations were 5% v/v <em>kunir asem</em>, 5% v/v <em>wedang uwuh</em> and <em>wedang telang</em> 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% <em>kunir asem</em> flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The <em>wedang uwuh</em> flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the <em>wedang telang</em> flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the <em>wedang telang</em> flavor variant. This research will contribute to further developing functional drinks combined with traditional spices.

Kecombrang flowers have bioactive components that can be used as food additives. The development of the kecombrang functional food industry for the production of food additives requires information on production parameters. The extraction process for kecombrang to obtain bioactive components, especially phenols and flavonoids, requires maximum temperature treatment and extraction time. This study aims to determine the standard for the kecombrang flower extraction process, create a machine learning model to estimate the quality parameters of the extraction results (phenol, flavonoid, pH, color, and viscosity), and design a strategy for controlling the extraction machine work to maintain the quality of the extraction, especially of phenols and flavonoids. This research was conducted at extraction temperatures of 60 °C, 65 °C, 70 °C, and 75 °C. During the extraction process, the quality of the material was checked by measuring phenol and flavonoid contents, as well as color, pH, and viscosity. Sampling was carried out at 5 min intervals. The data on the quality parameters during the extraction process were analyzed for trends. A machine learning model, which is an artificial neural network, was developed using a 2–6–1 architecture for each quality parameter. The two inputs of ANN were temperature of extraction and extraction time (duration). The output was the quality parameters of the products (phenols, flavonoids, pH, viscosity, and color), which were evaluated separately. The results show a good correlation between the model and the experimental data, with both the training dataset and the testing dataset. These results were then used to formulate a strategy for controlling the extraction process. A neuro-control system was used as a strategy. This control system was adaptive to changes that occurred during the extraction process so that phenols and flavonoids could be maintained.