No abstract

With the steadily growing world population, effective methods are needed to alleviate food shortages. One possible strategy could be to utilize agro-waste materials that accumulate in large quantities at every stage of the economic chain during harvesting, food production, and consumption. Peel-based agro-waste consists of promising materials that can be utilized to potentially substitute commonly used raw materials in products traditionally made from wheat, tapioca, and rice flours. In this systematic review, we aim at establishing prospective proximate components as basic nutrients and their valorization potential as substitutes in traditional flour products (bread, biscuits, etc.). Generally, the peel contains high levels of fiber and relatively low digestible carbohydrates, providing a healthier food ingredient. In terms of protein, it should be pointed out that seeds such as wheat utilize insoluble gluten as their major storage protein, while proteins in peel were found in quite high percentage although they were not yet well characterized. However, the general effect of using peel to substitute wheat in food products are the reduction of dough elasticity, increased hardness of the end-products, faster water absorption rate of the products, and in some cases, bitter taste and darker colors. The latter two could have been contributed by the secondary metabolites such as phenolic compounds. On the other hand, substitution of peel into food products can have valuable health benefits, e.g., retention of antioxidant activity due to the phenolic compounds or simply adding fiber. In this review, literature on the composition of promising agro-waste raw materials is being discussed in the relationship with physical properties and appearance of potential end-products. Antinutritional compounds and pretreatment processes are also being considered. It is hoped that a critical discussion will lead to a better understanding and higher acceptance of the incorporation of peel into food products.

Community service in the form of training on making millennial herbal medicine is carried out to increase the knowledge and skills of BUMDes Sukosari partners in processing millennial herbal drinks as a hallmark of the Rainbow Garden café. The method used in this PkM is the mentoring method or PAR (Participatory Action Research) with a lecture approach, product manufacturing practices, and guidance. The training is carried out in three stages: preparation, implementation, monitoring, and evaluation. The result of this training was an increase in partners' knowledge and skills in processing millennial herbal medicine, which was observed from the analysis of the mean test scores before and after the training (p <0.05). The output of this community service activity is five variants of millennial herbal drinks based on rhizomes and spices: Telang sparkling, Rosella sparkling, Curcuma sparkling, Curcuma milky, and Moringa milky. Community service activities regarding the processing of millennial herbal medicine in Sukosari Trawas Village provided skills for BUMDes partners to develop millennial herbal drink products of the Rainbow Garden Poetoek Soeko.

The public usage of disposable masks is indeed practical to reduce the spread of covid-19, but they generate unrecyclable waste. This research aims to develop a pattern of cloth masks comfortable enough for citizens to use in their any activity to minimize plastic waste of disposable masks by switching to cloth masks. The method of this research is research and development (R & D) adopting seven of the ten steps of Borg and Gall's model. Those seven steps include research and information collecting, planning, develop preliminary of product, preliminary field testing, main product revision, main field testing, and product revision. The data of this research are the quantitative data collected by distributing questionnaires to respondent users and the qualitative ones gained by holding interviews with the subjects in the main field testing. Subsequently, the techniques for data analysis are interactive model for qualititative data and the descriptive analysis for quantitative data. The findings show that after stages of revision and modification, cloth masks can offer users comfort that they need and seek. The development of the products is based definitely on users' complaints and suggestions on what part of cloth masks, be it the main part or the supporting one, causes them to experience discomfort in their indoor or outdoor activities. This research only focuses on the level of comfort users feel while speaking and breathing inside cloth masks. Therefore, future research needs to focus on other properties of cloth masks such as their absorption and their filtration efficiency after being washed.

Oyster mushrooms are widely known as having high beta glucan content. Beta glucan is a water insoluble fiber that indicates an immunomodulator with increasing the activity of NK cells in the bloodstream which provides immune effect. Oyster mushroom nuggets are processed oyster mushrooms that can be proven containing the highest beta glucans. This study aims to observe the immunostimulant potential of oyster mushroom nuggets in BALB/c mice by analyzing its white blood cell profile, spleen and liver histopathology. The research method is conducted through orbital sinus of the rat's eye using a microhematocrit to count total leukocytes, lymphocytes, and granulocytes with the Delayed Type Hypersensitivity test. The 18mg/kg body weight oyster mushroom nugget can increase lymphocytes cells 7.2 ± 1.22 103/µl. It is significantly different from control group. Immunostimulatory activity also was proven with the widening of the white pulp of the spleen with the growth of young lymphocytes after being given oyster mushroom nuggets of 18 mg/kg body weight.