No abstract

The study aimed to determine the secondary metabolites contained in raw banana peel waste, and to test the inhibitory activity in bacteria. Banana peel waste is used namely; kepok banana (Musa acuminata x balbisiana), uli banana (Musa paradisiaca sapientum) and nangka banana (Musa sp L) extracted using distilled water with the dekok method. The phytochemicals and antibacterial activity were tested for Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). Phytochemical test results showed the three banana peel extracts contain the same compounds, namely alkaloids, flavonoids, saponins, tannins and phenols. Different content of kepok banana peel extract is triterpenoid compounds which are not possessed by uli banana peel extract or nangka banana extract. The result shows that the higher concentration of extract used, the greater an inhibitory power of the bacteria. While, antibacterial test results showed that 25% concentration of uli banana peel had the best antibacterial inhibition on S. aureus bacteria compared with kepok banana peel extract and nangka banana could not inhibit the growth of E. coli bacteria.

The most gelatin is derived from porcine skins and bones that accounted for 46% of total gelatin. This is an obstacle to the development of food products in a Muslim country like Indonesia. One of the prospective source to be developed is fish bones that account for 10-20% of fish weight, with the highest cultivation is Pangasius (Patin fish). This study aims to extract the gelatin from fish bone by-product with ultrasound-assisted extraction using a combination of 3, 5, and 7 hours of extraction time. Based on the results, 5 hours extraction time became the best treatment that gives the highest yield, that 5 ± 1.03% with a value of gel strength, viscosity, and pH respectively 147.74 ± 0.83 g Bloom, 14.63 ± 0.31 cP, and 6.76 ± 03. Analysis of functional group with Fourier transform infrared (FTIR) has given a typical uptake of gelatin with the appearance of the amide peak. The result of molecular weight analysis with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) obtained gelatin molecular weight with range 120.08-155.82 KDa.

No abstract

Beef fat was an extracted fat that a byproduct of beef processing industry. In this research, the objective was to study the effect of extraction methods on finger prints and fatty acid profiles of beef fat and to obtain the chosen extraction method. This study consisted of two steps namely extracting beef fat using Soxhlet, Folch, Bligh and Dyer, and Hara and Radin methods as well as characterizing the finger print using FTIR and fatty acid profiling using GCMS. The total lipid by Soxhlet, Folch, Bligh & Dyer, and Hara & Radin methods were 89.67%, 81.73%, 55.16%, and 84.40%, respectively. Statistical analysis showed that the saturated fatty acid in Folch was not significantly different with that in Soxhlet and Hara and Radin at a 5% level. Polyunsaturated fatty acids such as linoleic and linolenic acids are present in all methods, where linoleic acid was the highest in Folch and linolenic acid was the lowest in Bligh and Dyer. The PCA analysis showed that only Folch that can be differentiated and has minimal residual error values. The results of the finger print analysis showed the extraction methods which were used are not different. These data showed that Folch was the chosen method for extracting beef fat.