Distinctive Aroma Research Articles

A Marvel Versatile, Multipotential Plant Murraya Koenigii: A Review

The adage goes, "Let food be your medicine and medicine be food." Popularly referred to as "Curry leaves" and "Meetha neem" is Murraya koenigii. Curry Leaf has a significant place in conventional Ayurvedic therapy. According to the Indian ancient medical system of Ayurveda, herbal remedies can treat and manage a wide range of illnesses. It belongs to the family of plants known as the Rutaceae.. Crash curry leaves have a distinct flavour and aroma and is glossy and dark green in colour. The antinociceptive, antioxidant, anti-diabetic, and antibacterial activities of the roots, fruits, leaves, and bark of the plant have been related to the high concentration of carbazole alkaloids found in certain parts of the plant.. In Indian cuisine, its leaves are frequently used to spice meals. It is of Indian origin, is readily available all year long, and has long been an ingredient in many Ayurvedic medications. It is widely used in cooking and one of the key ingredients in traditional Ayurvedic preparations. As beverages, syrups, cordials, and flavoured teas can be prepared. Improved stomach and small intestine function, better-quality digestive juices produced during digestion, and higher salivary production are just a few of the health advantages of curry leaves. The entire plant is utilized for its stomachic and tonic effects. Morning sickness, kidney pain, stomach distress, and dysentery diseases were all treated with Murraya koenigii. As a result, it has the ability to make oils, inhalers, balms, and more. Indian-born Murraya koenigii is a significant culinary plant. A review of the literature suggests the plant has some important pharmacological properties. The review takes into account curry leaves' potential in the future. The current study's objective is to review curry leaf categorization, origin, physical characteristics, and traditional uses around the world. This paper describes the structural characteristics, background, ecology, composition, and therapeutic uses of this amazing plant.

PENGARUH SUHU PADA PROSES PENGENDAPAN SANTAN KELAPA DALAM PEMBUATAN VIRGIN COCONUT OIL (VCO)

Indonesia is one of the large and wide countries that has a tropical climate because it is located on the equator. So that there is a lot of diversity of plants that live in tropical areas, namely coconut plants. The coconut fruit can be used as a variety of processed products, one of which is coconut oil. This study aims to analyze the effect of temperature on the deposition of coconut milk in the manufacture of Virgin Coconut Oil (VCO) to determine the value of density, viscosity, aroma, color, and flavor. This research was conducted at the Biology Laboratory of the University of PGRI Palembang in June 2022. The method used in this research is the experimental method. Data collection was carried out in the Biology Laboratory and then data testing was carried out in the Lab. Sriwijaya State Polytechnic Chemical Engineering. The results showed that for the coconut oil sample at a temperature of 800C the density value was 0.918 or 0.92 gr/cm3 according to the SNI standard density in the range of 0.91-0.92 gr/ml, viscosity value 57.26 mPa.s, oil color clear coconut, the characteristic aroma of coconut oil, and the tasteless taste. As for the temperature of 1000C, the density value is 0.92 gr/cm3 based on the SNI standard (Firdausi et al., 2008), the viscosity value is 63.83 mPa.s, the color of the coconut oil is clear, the distinctive aroma of coconut oil, the tasteless taste is according to the SNI 7381 standard:2005 (Alamsyah, 2005). From the results of the study it is said that temperature affects the process of making coconut oil.

Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced

This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).

Ulasan Ilmiah: Karakteristik Mutu Nutrisi, Organoleptik dan Mikrobiologis Kefir Susu Kambing

Kefir is a beverage product obtained through the fermentation process of pasteurized milk using a starter from kefir grain. Kefir can be made using goat's milk. Processing of goat milk into kefir is a method used to increase the fat, protein and carbohydrate content of goat milk. There are many factors that affect the quality of kefir. This study aims to determine the potential of of goat's milk kefir based on nutritional, organoleptic and microbiological parameters. The method used is a literature study that comes from various data sources. The selection of cited journals has gone through a screening process based on inclusion, special and exclusion criteria. The results showed, making goat milk kefir requires 12-36 hour of fermentation proces and using a concentration of kefir grains ranging from 2.5 – 5%. This proces, produces a kefir product with good organoleptic characteristics with a white color, distinctive aroma of kefir, sour taste, and soft texture. Goat milk kefir generally has a protein content of 2.96 – 3.66%, fat 2.02 – 5.35%, carbohydrates 2.45 – 5.6%, ash 0.42 – 0.80, ethanol 0.72% with an acidic pH. Goat's milk kefir has a lower lactose concentration of 0.2-0.5% than cow's milk. It also contains various types of microorganisms, including LAB and yeast, which are present in kefir grains which vary widely, with an amount of around 6.4 x 104 to 8.5 x 108 and 1.5 x 105 to 3.7 x 108 cfu/ml. The number of microbes in the kefir has met the standard as a functional food.

Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics

Sichuan black tea (SCBT) is well known for its pleasant sweet and citrus-like aroma. However, the origin of this distinctive aroma remains unknown. Herein, the aroma characteristics of SCBT during processing were comprehensively investigated by sensory evaluation, gas chromatography–mass spectrometry, and odor activity value (OAV). A total of 764 volatile compounds were identified and grouped into 16 categories. Notably, terpenoids, heterocyclic compounds, and esters comprised 19.35%, 16.34%, and 16.08% of total volatile compounds produced during processing, respectively. Moreover, the fermentation and second drying stages exhibited the most striking variations, with 99 and 123 volatile compounds being significantly altered. In addition, the OAV analysis led to the identification of 17 volatile compounds as key differential volatile compounds (DVCs): these included citronellol, linalool, p-cymene, (E)-linalool oxide (furanoid), etc. Among them, (3Z)-3,7-dimethylocta-1,3,6-triene and D-limonene that exhibited a grassy aroma decreased during processing, while linalool and p-cymene that had a sweet and citrus aroma increased. Thus, based on a correlation between characteristic aroma data and descriptive sensory analysis data, linalool and p-cymene were identified as the primary volatiles responsible for the sweet and citrus-like aroma. In conclusion, this study improves our understanding of the components and formation mechanism of the sweet and citrus-like aroma of SCBT.

Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

KEBERADAAN BAKTERI ASAM LAKTAT PADA OLAHAN KECAP TETELAN TUNA (Thunnus sp) SELAMA PROSES FERMENTASI

Fish sauce is a food product made through a fermentation process from fish or fish waste. It has a distinctive taste and aroma as well as a long shelf life. Lactic acid bacteria activity is a crucial factor in the fermentation process. This study investigates the presence of lactic acid bacteria in processed tuna fish sauce (Thunnus sp) during the fermentation process. The research method used in this study is experimental, with a fermentation temperature of 50°C, various concentrations of papain enzyme treatment (A), including A1 (0%), A2 (9%), A3 (12%), and A4 (15%), different salt concentrations (B), including B1 (8%) and B2 (10%), and varying fermentation durations (C), including C0 (0 days), C1 (6 days), and C2 (12 days). The research results show that an increase in the total lactic acid bacteria (LAB) can lead to a more acidic fermentation condition, which inhibits the growth of other bacteria. Fish sauce with the addition of 15% papain enzyme hydrolyzes faster compared to the addition of 9% papain enzyme. This difference is due to variations in enzyme concentration, which can accelerate the hydrolysis process. Papain contains proteolytic enzymes that can break down proteins, softening the meat. The longer the fermentation process, the higher the growth of lactic acid bacteria, mainly due to the use of enzyme and salt concentrations.

Antioxidant Activities of Cuminum cyminum Extracts and Their Antibacterial Effects against Some Dental Caries Pathogens

Background: The seeds of cumin (Cuminum cyminum L.) are widely used as the spice for their distinctive aroma, they are also commonly used in traditional medicine to treat a variety of diseases. Methods: The present study aimed to evaluate the antioxidant activities of cumin extracts and their antimicrobial effects against six oral pathogens isolated from dental caries and supragingival plaque. The extracts were obtained by maceration with acetone, ethanol and methanol at 70% (v/v). Result: The greatest content of polyphenols, flavonoids and tannins, was obtained with acetone (42±3.46 mg GAE/g DW), (24.49±1.24 mg EQ/g DW) and (34.95±8.71 mg EC/g DW) respectively. HPLC analysis performed to determine acetonic extract components revealed the presence of p-coumaric acid, diosmin as the most abundant compounds and several apigenins. Antioxidant activity of cumin extracts showed the greatest activity with the acetonic extract (940±42 µg/mL) followed very closely by the ethanolic extract (960±50 µg/mL). The agar well diffusion method has shown that all the extracts have an antimicrobial power against all the Gram+strains. The minimum inhibitory concentration values recorded by the studied extracts vary from 12.5 to 200 mg/mL. These findings suggest that cumin seed extracts might be effective as antibacterial agent against oral pathogens.

Utilization of Cassava into Mocaf Flour as A Processed Product by The Sumber Makmur Women Farmer Group in Tepisari Village

Cassava (Manihot esculenta crantz) is a type of tuber which has a carbohydrate content of 34% and can be processed as an alternative staple. One of which is mocaf flour (Modified Cassava Flour) which is flour derived from cassava and modified by lactic acid bacteria fermentation. Mocaf flour can be used to make bread, noodles and cakes. One of the efforts to utilize cassava into mocaf flour into processed products has been carried out by the Sumber Makmur Women Farmers Group (KWT). The purpose of this research is to improve the skills of KWT Sumber Makmur members of Tepisari Village in producing mocaf flour independently so they can create processed food products from mocaf flour that are of higher quality and variety. This research method uses a descriptive qualitative approach with the results obtained from making Mocaf Cookies which will be discussed and observed, namely swelling power, taste, aroma and texture. The results obtained from the process of making mocaf flour with tape yeast can produce good quality mocaf flour and processing mocaf cookies has produced cookies with sufficient expansion power, savory taste, distinctive aroma and crunchy texture. The use of cassava into mocaf flour at KWT Sumber Makmur, it is able to provide increased insight into the process of making mocaf flour. As well as the development of KWT mocaf cookies processed products that have high selling value.

Investigating the contribution of mulberry leaf Fu tea to ameliorating metabolic disorders and remodeling gut microbiota in diabetic mice

AbstractDysbiosis of the gut microbiota and metabolic disorders contributes to the occurrence of diabetes mellitus. Polyphenols reduce the risk of type II diabetes mellitus (T2DM) by inhibiting α‐glucosidase. Mulberry leaf Fu tea (FM) is a kind of tea obtained by the fermentation of Eurotium cristatum, which is polyphenol‐enriched and has a distinctive aroma, but its antidiabetic mechanism is unclear. In this study, we investigated the polyphenols in the aqueous extract of FM through HRLC‐MS and verified its inhibitory effect on α‐glucosidase in vitro test and finally studied its effect on gut microbiota and short‐chain fatty acids (SCFAs) in diabetic mice. The findings demonstrated that FM supplementation considerably altered gut microbiota abnormalities in diabetic mice, maintained the balance of microflora, encouraged the growth of beneficial microorganisms (Coriobacteriaceae UCG‐002, Dubosiella, Lactobacillus, and Bifidobacterium), and increased levels of acetic acid, propionic acid, and butyric acid. In conclusion, FM can regulate gut microbiota and SCFAs to ameliorate or alleviate T2DM caused by HFD‐STZ. Therefore, FM can also be used as postbiotics to improve T2DM.

Fatty Acid Profile and Squalene Content in Cucumber Seed Oil (Cucumis sativus)

Cucurbitaceae is known as a source of vegetable oil that can be used in the fields of food, medicine, and cosmetics. Several studies showed that vegetable oil from the Cucurbitaceae contains squalene. Squalene is a high-economic value compound that was originally found in shark liver oil. This compound is proven to be very beneficial for health and cosmetics. The objectives of the study are to determine the fatty acid profile and squalene content of cucumber seed oil using the Gas Chromatography-Mass Spectrometry (GC-MS) method. Starting with the preparation of cucumber seeds by drying the clean seed in an oven at 60 0C for 1 hour, then the seeds were extracted using 2 methods namely maceration and a continuous extraction method with a soxhlet extractor. The yield of crude oil obtained by the soxhlet extractor is higher than maceration, which was 19.38 ± 0.94%, yellow colour, and distinct aroma, 2% water oil content; oil density of 0.96 g/mL; free fatty acid levels of 3.51%; an acid value of 4.97 mg NaOH/g oil; and peroxide value of 0.82 meq O2/g oil. The results of the GC-MS analysis showed that cucumber oil was composed of 3 main components namely palmitic acid, linoleic acid, and squalene.
 Keywords: Cucumber seed oil, Cucumis sativus, fatty acids, squalene.

Biorational potential of Mentha essential oils of Indian origin: Comparative note on insecticidal efficacy, fumigant persistence, oviposition deterrence of Sitophilus oryzae

Natural compounds have widely gained their acceptance as biorationals for management of storing grain from insect pests. Mentha spp. are commercially important plant genus known for its distinct aroma. The present study is aimed towards the comparative insecticidal activity of four mint essential oils (Mentha arvensis, Mentha citrata, Mentha piperita and Mentha spicata) against rice weevil (Sitophilus oryzae). Further, the GC-MS analysis of mint essential oil’s (EO’s) exhibited diversity in aroma compounds, M. arvensis (menthol 61% and l-menthone 9.11%), M. citrata (linalool 36.74% and linalyl acetate 35.9%), M. piperita (menthol 36.28%, menthone 26.37% and iso-menthone 5.15%) and M. spicata (54.14% of carvone and 20.97% of limonene). Whereas, the M. spicata EO exhibited the strongest toxicity (fumigant and contact) in both with and without food conditions around 100% mortality for 25 μL dose within 24 h of exposure. The LC50 and LD50 values exhibited by M. spicata were 54.07 μL/L and 11.5 μL/100 cm2 respectively. Similarly, the concentrations of 2.5% and 5% of M. spicata EO also exhibited a strong fumigant and contact toxicity against S. oryzae within 24 h as compared to known prophylactic insecticide (0.3% of Deltamethrin). Besides, 100% oviposition deterrence exhibited by all the four mint EO’s and 56% of AChE inhibition is noticed for M. spicata EO. Furthermore, post-treated grains showed no persistence of mint aroma residues and the treated grains retained the seed viability. Thus, on a comparative note, the M. spicata EO possess potential biorational traits for the effective management of stored grain from insect pests.

The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma.

The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world's better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and "terroir" characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.

Black garlic for cholesterol in the community of Kudus District, Central Java

High cholesterol is a health problem for the body because it can cause several diseases, including heart disease, stroke, and diabetes mellitus. An increase in cholesterol in the blood can be prevented by using the active substance in garlic in the form of aliin. Allin is a chemical containing sulfur which gives garlic its distinctive aroma. The research aimed to determine the effect of black garlic on cholesterol in the community of Purwosari Kudus Village. The quasi-experimental method with pretest-posttest control group design data analysis using paired t-test and independent test of giving garlic using SOP. The research population was 40 respondents, a research sample of 34 respondents using a purposive sampling technique consisting of 17 respondents in the intervention group and 17 respondents in the control group. The results of the research show that there is an effect of black garlic on cholesterol in the community in Purwosari Kudus Village in the intervention group with a statistical test with a p-value of 0.000 < 0.05.

Formulation and Antibacterial Activity of Averrhoa bilimbi L. Fruits Extract in Vegetable Oil-Based Liquid Hand Soap

The main method of preventing infections is good hand cleanliness. Bilimbi (Averrhoa bilimbi) fruits contains flavonoids, which have been tested for antibacterial activity. Polar chemicals like flavonoids are often extracted using ethanol as a solvent. Therefore, this study aimed to formulate an ethanol extract of A. bilimbi fruits in the form of hand soap. This formulation used vegetable oils such as olive oil, coconut oil, and castor oil, which are high in fatty acids to maintain healthy skin. Antibacterial activity was carried out against Staphylococcus aureus and Escherichia coli. The extract was prepared by maceration for 5 days using an ethanol solvent. Liquid soap contained A. bilimbi fruit extracts at 5% (F1) and 10% (F2). The F1 and F2 organoleptic tests showed the preparation as a thick liquid with a distinctive coconut oil aroma, light brown (F1) and brown (F2) color. pH values of 5.8 (F1) and 5.6 (F2). Foam height stability was 71.5% (F1) and 73.1% (F2). The specific gravity for the two formulas was 1.02 g/mL. The viscosity of F1 and F2 was 137.6 cP and 163.5 cP, respectively. Inhibition power against S. aureus using the agar diffusion method by measuring the diameter of the inhibition zone showed strong (F1) and very strong (F2) categories The inhibition against S. aureus showed strong (F1) and very strong (F2) categories. While F1 has no inhibitory power against E. coli, F2 showed inhibition in the strong category. Based on our research, it can be concluded that A. bilimbi fruit extract can produce good hand soap and have bacteria-inhibiting activity. However, further formula development is still needed to obtain preparations that meet all the requirements and stability tests.

THE IMPACT OF THE COVID 19 PANDEMIC ON THE COFFEE CULINARY TOURISM AND COFFEE FARMERS IN CENTRAL ACEH

The potential of coffee culinary tourism and the position of gayo arabica coffee products themselves have a strong position both nationally and internationally because they have a distinctive aroma and taste. However, the Corona Virus Disease (COVID-19) pandemic that has occurred since March 2020 has had a huge impact on various tourism sectors in Indonesia in general and Aceh Province in particular, especially in the field of socio-cultural tourism. The corona outbreak, which has become more massive lately, has greatly disrupted the culinary tourism industry to a significant point due to the lack of visitors. This condition will cause various impacts in the realm of Gayo Arabica coffee culinary tourism itself. The various impacts felt by coffee culinary tourism in Central Aceh Regency must be known in order to prepare solutions so that they can explore more potential that has not been optimized in advancing coffee culinary tourism. This research was conducted in Central Aceh Regency. This is because Central Aceh Regency is the main production area of Gayo Arabica coffee which has many culinary tours with a concentration of coffee commodities as raw materials. The research method used is descriptive qualitative research method. Qualitative Research Method is a method used to research on the condition of natural objects, where the researcher is the key instrument (Sugiyono, 2005). Furthermore, according to Moleong (2005), qualitative research is research that intends to understand the phenomenon of what is experienced by the research subject. The research methods used were observation, deep interview and FGD (Focus Group Discussion). This research produces TKT 1 with output targets in the form of (1) scientific publications in crosreff or national accredited research journals with accepted status, (2) IPR of research reports with granted status, (3) publication of activities in print or online media.

Effect of edible coating sodium alginate with addition of siam pontianak tangerine peel essential oil (Citrus suhuinensis cv Pontianak) on the physical quality of strawberries (Fragaria ananassa) during refrigeration temperature storage

Strawberry (Fragaria sp.) is a subtropical fruit from Chile, South America. Strawberries are liked because of their uniqueness, attractive colors and shapes, distinctive aroma, and fresh taste. Strawberries are a non-climacteric fruit that has a relatively short shelf life. Damage to horticultural products can be caused mechanically, physiologically, and microbiologically. The edible coating has been a popular preservation method in recent years because it effectively extends the post-harvest shelf life of fresh products such as soft-textured fruits. This research was conducted to determine the effect of the concentration of Siam Pontianak tangerine peel (Citrus suhuinensis cv Pontianak) essential oil which was incorporated into an edible coating based on sodium alginate on the quality of strawberries in terms of physical characteristics (colors, hardness, total dissolved solids, weight loss). The edible coating based on sodium alginate with different concentrations of Siam Pontianak tangerine peel essential oil significantly affected the quality of strawberries on all parameters, including color, hardness, total dissolved solids, and weight loss during refrigeration temperature storage.

Chromosome-level genome assemblies from two sandalwood species provide insights into the evolution of the Santalales

Sandalwood is one of the most expensive woods in the world and is well known for its long-lasting and distinctive aroma. In our study, chromosome-level genome assemblies for two sandalwood species (Santalum album and Santalumyasi) were constructed by integrating NGS short reads, RNA-seq, and Hi-C libraries with PacBio HiFi long reads. The S. album and S. yasi genomes were both assembled into 10 pseudochromosomes with a length of 229.59 Mb and 232.64 Mb, containing 21,673 and 22,816 predicted genes and a repeat content of 28.93% and 29.54% of the total genomes, respectively. Further analyses resolved a Santalum-specific whole-genome triplication event after divergence from ancestors of the Santalales lineage Malania, yet due to dramatic differences in transposon content, the Santalum genomes were only one-sixth the size of the Malania oleifera genome. Examination of RNA-seq data revealed a suite of genes that are differentially expressed in haustoria and might be involved in host hemiparasite interactions. The two genomes presented here not only provide an important comparative dataset for studying genome evolution in early diverging eudicots and hemiparasitic plants but will also hasten the application of conservation genomics for a lineage of trees recovering from decades of overexploitation.

Katokkon Pepper (Capsicum chinense Jacq.) Ploidy Determination by Morphological Characteristic and Flow Cytometry Analysis

Katokkon pepper plant is originated from Toraja, South Sulawesi, Indonesia. This endemic pepper variety has unique hot and spicy characters with a distinctive bell pepper aroma, and aesthetic shape similar to paprika, but with smaller size. This research was conducted to identify ploidy level and plant morphology of colchicine induced Katokkon pepper at Laboratory of Plant Reproduction Bioscience and Biotechnology, Department of Agronomy, Faculty of Agriculture, Universitas Hasanuddin and experimental field of Agricultural Extension System Vocational High School Santo Paulus Tana Toraja (S 03°04’177” E 119°51’526”). Two weeks old seedlings were immersed for 4.5 hours in colchicine concentration (0.00%, 0.0125%, 0.025%, 0.05% and 0.10%). Flow cytometry analysis was carried out using Partec Cy-Flow SpaceTM. Result showed that colchicine concentration (0.025%, 0.05% and 0.1%) produced mixoploid plants with two set of chromosomes (2n=24, 4n=48). This study also found morphological differences between mixoploids plants induced by 0.025%, 0.05% and 0.1% colchicine and diploid plants (0% and 0.0125% colchicine) during first two juvenile leaves phase. However, this difference did not occur further, and eventually morphology of adult mixoploid plant was not significantly different from control (diploid), which concurred to grading mixoploid grade 2. The mixoploid plants analyzed consist of higher diploids cells than tetraploid.

Sensory analysis of fruit leather from the combination of pedada fruit and api-api fruit as natural dyes

Fruit leather is a product made from processed fruit shaped like a thin sheet. This study aimed to determine the panelist’s preference for fruit leather produced from a combination of pedada fruit and api-api fruit. The study used a Completely Randomized Design (CRD) with five treatments and three repetitions. The treatment formula is PA1 (Pedada fruit 90%: Api-api fruit 10%), PA2 (Pedada fruit 80%: Api-api fruit 20%), PA3 (Pedada fruit 70%: Api-api fruit 30%), PA4 (Pedada fruit 60%: Api-api fruit 40%) and PA5 (Pedada fruit 50%: Api-api fruit 50%). The results of the sensory evaluation of the fruit leather that was tested for the panelists was that the fruit leather type that the panelists liked the most was PA3 with a value of 4.01 (favorite) is a fruit leather with a slightly green color, has a distinctive aroma of pedada fruit and api-api fruit, slightly sweet and sour taste, and a slightly chewy texture.