Recently, the green tannery is an issue that has been developed because it is known as a contributor of hazardous waste. The substitution of mineral tanning agents, such as chrome, with vegetable tanning agent is the best choice. Banana bunch has the potential to be an environmentally friendly tanning agent. This study aims to explore the banana bunch as a vegetable tanning agent for rabbit skin. The banana bunch was extracted using ethanol. The tannin quality of banana extract was determined by both qualitative and quantitative methods. The quality of leather tanned by the banana bunch was determined by chemical and physical properties. The qualitative results of the tannin content showed that the banana bunch had the tannin compounds, while quantitatively the tannin content was 4.1%. Banana bunch has an inhibitory potential, indicating that the banana bunch can be an anti-bacterial. Besides, the chemical analysis showed that the tanning by banana bunch had a water content of 14.90±0.01%, a water-soluble content of 3.55±0.01%, the pH value of 3.42±0.03, and the degree of tannage of 52.47±2.29%. Also, the physical quality of rabbit skin showed the tensile strength of 302.00 kg/cm2 and the elongation of 174.12±6.44%. Based on these results, it shows that the extract of the banana bunch has the potential as a vegetable tanning agent.

Loss of weight and appetite are significant concerns for many parents with toddlers and preschoolers as poor or ‘picky’ eaters. The combination of healthy yet delicious food for kids is greatly needed to cope this problem. One of them is providing chicken nugget with nutritional content such as curcumin which is able to boost the children appetite. This experiment was conducted to find out the effect of curcuma flour fortification on physicochemical and sensory characteristics of chicken nugget. Five formulations were developed: 0, 0.5, 1, 1.5, and 2% (w/w) of filler. The chicken nugget was characterized for their physical, chemical, and sensory characteristics. Curcuma flour fortification did not affect the water holding capacity, tenderness, protein, and fat contents of chicken nugget (P>0.05), but increased the vitamin E and curcumin contents of chicken nugget (P<0.05). Sensory characteristic test results showed that the fortification of curcuma flour did not affect acceptability in the sensory characteristic of chicken nugget. In conclusion, chicken nugget with curcuma flour fortification at the level of 2.0% showed the best characteristic of the chicken nugget.

The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

Raw skin is the common primary material that used in the leather tannery. As an organic material, leather has a risk of microstructure damage from microorganisms. Although the tannery process uses several chemicals and actions to prevent its damage, the long storage time of leather can provide opportunities for microorganisms to regrow. The study aims to know the monitor lizard leather quality through the microstructure condition caused by microorganisms' activity. The various storage time (1, 2, 3 and 4 years) of leather were evaluated by bacterial count. Based on the results, bacterial count and nitrogen content in the leather increased significantly (P<0.05), while the pH value and thermal stability decreased significantly after leather storage for two years. So, the longer the storage time, the lower the quality of the leather.

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