Nutritional Content Research Articles

The optimization of calcareous soil cation exchange capacity via the feather hydrolysate and N-P fertilizers integration

Adding organic amendments to agricultural systems as sustainable practices is one of the most important stages toward creating a more sustainable and environmentally friendly food system. By increasing soil fertility and nutritional content, organic fertilizers increase plant productivity. Cation Exchange Capacity (CEC) is a vital indicator of soil fertility and plant nutrient availability, which is considered one of the most significant chemical parameters that affect agricultural soil quality. The main goals of the present study were to generate protein lysate from discarded feathers (enriched in different amino acids) through solid-state fermentation using Box-Behnken design (BBD). Then, assess the efficacy of hydrolyzed feather product (as an organic amendment), time, and N-P fertilizers on soil-CEC planted with maize in calcareous soil utilizing an optimization strategy that employed the central composite design and the response surface methodology (RSM). The results revealed that the protein concentration in the customized conditions was 1173.53 µg ml−1. With a predicted CEC of 31.416 cmolc kg−1, the ideal circumstances for the three variables under investigation of feather hydrolysate, time, and chemical fertilizer were 20.147 ml kg−1 soil, 27 days, and 42.3% of the recommended dose, respectively. Using keratin hydrolysate (20 ml kg−1 soil) as a soil amendment significantly improved the growth parameters of maize. The leaf surface area (SA, m2 gm−1) was increased by 695% and 37% compared to the control (without any addition) and N-P fertilizer treatments (100% of the recommended dose), respectively. Keratin hydrolysate as a sustainable production of value-added organic fertilizer applied to calcareous soil shows a synergistic effect on soil-CEC and plant growth parameters.

Combining invivo and invitro approaches to better understand host-pathogen nutritional interactions.

Nutrition often shapes the outcome of host-parasite interactions, however understanding the mechanisms by which this occurs is often confounded by the intimate nature of the association and by the fact that the host and parasite may compete for the same limiting nutrients. One way of disentangling this interaction is to combine invivo and invitro approaches. Here, we explore the role of host nutrition in determining the outcome of infections using a model insect-bacterium system: the cotton leafworm Spodoptera littoralis and the blood-borne bacterium Xenorhabdus nematophila. Spodoptera littoralis larvae were reared on one of a series of 20 chemically-defined diets ranging in their protein: carbohydrate (P:C) ratio and caloric density. They were then challenged with either a fixed dose of X. nematophila cells (live or dead) or were sham-injected. Survivorship of larvae challenged with live bacterial cells was strongly dependent on the protein levels of the diet, with mortality being highest on low-protein diets. This trend was reflected in the bacterial growth rate invivo, which peaked in larvae fed low-protein diets. To determine whether invivo bacterial growth rates were driven by the direct effects of blood nutrients or by the indirect effects of the host immune response, we used 20 synthetic haemolymphs ('nutribloods') that mimicked the nutritional content of host blood. Invitro bacterial growth rate was negatively impacted by the protein content of the nutribloods, replicating the patterns seen invivo and suggesting that nutrient availability and not host immunity was driving the interaction. By comparing standardized bacterial growth rates invivo and invitro, we conclude that the outcome of this host-parasite interaction is largely driven by the 'bottom-up' effects of nutrients on bacterial growth, rather than by the 'top-down' effects of nutrients on host-mediated immune responses. The outcome of host-parasite interactions is typically assumed to be strongly determined by the host immune response. The direct effects of nutrition have been underexplored and may have broad consequences for host-parasite interactions across taxa.

Gas hydrates in future food production: A comprehensive review of the potential of an emerging technology

AbstractThis review aims to explore the potential of hydrate technology, an emerging and innovative approach in the food and beverage sector for applications such as food preservation, carbonation, baking agents, and juice concentration. In particular, the latest advancements and limitations of hydrate technology are explored and discussed. Based on a collection of experimental and modeling data available elsewhere in literature, the dynamics of hydrate formation in the presence of food produce and beverages and their influence on growth kinetics, preservation, nutritional content, sensory qualities, and separation efficiency are discussed in detail. Furthermore, this review analyses thermodynamic and kinetic studies, modeling, and process engineering of hydrate technology. The goal is to bridge the gap between fundamental scientific insight and industrial‐scale adoption of gas hydrate utilization in food separation processes.

Starfruit (Averrhoa carambola L.) jam enriched with different types of sugar: A comparative study

This study used an experimental research design. The study was conducted to develop food products using starfruit as the main ingredient and to determine the nutritional composition of starfruit jam. Fifty respondents evaluated the starfruit jam through organoleptic criteria such as appearance, aroma, flavor, consistency, taste, aftertaste, and overall acceptability; a 9-point hedonic scale was used to determine the level of acceptability. This study included three treatments using varying types of sugar, such as white (treatment 1), brown (treatment 2), and muscovado (treatment 3), with the same measurements of ingredients generally acceptable as a result. Treatment 2 has the highest overall acceptability, followed by Treatment 3, and the least is Treatment 1, which are all described as very much by the respondents. Additionally, treatment 2 is the most preferred product regarding taste and aftertaste, while the different age groups have diverse acceptability levels when the food product was evaluated. Starfruit jam was analyzed, and its various nutritional content was determined to ensure that it is healthy and nutritious when consumed. Furthermore, the economic value of starfruit jam provides high investment returns due to the province's availability and affordability of supply. Finally, a potential source of income and product commercialization was forecasted for this newly developed foodstuff.

Pelatihan Pengolahan Tepung Ipomea Batatas Desa Embacang Baru Ilir Kecamatan Karang Jaya

Embacang Baru Ilir Village has potential land for yam, also known as purple yam or the Latin name Ipomea batatas, which can be processed into a high-value product, namely flour. Ipomea batatas flour has nutritional content and benefits, such as being useful for diabetes sufferers because it is free of gluten, osteoporosis, prevents high blood pressure and is easy to produce. Apart from that, it is hoped that the processing of Ipomoea batatas flour can increase the productivity of the people of Embacang Baru Ilir village, thereby improving their economy. Methods in activities, namely: observation, socialization, training and continued direct practice in making Ipomea batatas flour, as well as providing assistance in production and business management. The results of the activity showed that there was an increase in community skills through observations in terms of material selection, manufacturing processes and product results, namely from 25% (initial skill value) to 95% (final skill value). It was concluded that this activity was beneficial for the people of Embacang Baru village in processing the abundant local potential in their area into products that have marketable value and are useful in the future

Implementasi Metode Tafsir Maudhu’i dalam Prinsip Pola Makan Sehat dan Gizi Seimbang

It is extremely hoped that the Qur'an can be the main solution in answering all issues throughout the ages. To fulfill these expectations requires the formulation of new thoughts regarding the methods used in interpreting the Koran, which are currently believed to be the best solution for every new issue or problem. This new method is now known as the maudhu'i tafsir method or thematic tafsir. This research aims to see to what extent the verses of the Al-Qur'an using the Maudhu'i interpretation approach talk about healthy eating patterns and the nutritional content of food that humans need in accordance with the perspective of health science. Humans need various types of nutrition to maintain their health and immune system. The source of nutritional intake is generally obtained through food. The method used in this research is qualitative research using a Maudhu'i interpretation approach strengthened by other literature studies such as books, journals, encyclopedias, documents, and so on. The results of the research show that there are several verses in the Al-Qur'an which, when viewed from a health science approach, are connected to healthy eating patterns and fulfilling human nutritional needs ranging from carbohydrates, protein, minerals, and other.

Fatty acid flux disparities between aquatic and terrestrial ecosystems in a shaded river can alter the nutritional content of consumer resources

Fatty acid flux disparities between aquatic and terrestrial ecosystems in a shaded river can alter the nutritional content of consumer resources

Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities

The quality of nutrition in correctional facilities plays a crucial role in the health of incarcerated individuals. This review investigates dietary patterns within these institutions, examining their nutritional adequacy and compliance with established guidelines. The review aims to assess the nutritional content of meals provided in correctional settings and their impact on inmate health. A systematic literature review was conducted, analyzing studies that evaluate meal composition, adherence to nutritional standards, and associated health outcomes for inmates. Data was synthesized from diverse correctional facilities to highlight common trends and disparities. Findings reveal pervasive nutritional deficiencies across correctional facilities. Many meals lack adequate fresh fruits, vegetables, and whole grains, relying heavily on processed foods high in sodium and sugar. Such imbalances can lead to significant health issues, including obesity, hypertension, and metabolic disorders among the incarcerated population. The review also highlights disparities based on facility types, geographic locations, and budgetary constraints, which influence the nutritional quality of meals. Addressing the nutritional deficiencies in correctional facilities is imperative for improving inmate health and facilitating rehabilitation. Implementing comprehensive meal planning, increasing access to fresh produce, and ensuring adherence to nutritional standards can enhance the dietary landscape in these settings. Future research should focus on effective interventions and policies aimed at improving nutritional offerings to support the health and well-being of incarcerated individuals.

Isolation, characterization of Bacillus subtilis and Bacillus amyloliquefaciens and validation of the potential probiotic efficacy on growth, immunity, and gut microbiota in hybrid sturgeon (Acipenser baerii ♀ × Acipenser schrenckii ♂).

Probiotics are increasingly considered as an alternative to antibiotics in developing environmentally sustainable aquaculture practices. Hybrid sturgeon (Acipenser baerii ♀×Acipenser schrenckii ♂), a globally popular species valued for its nutritional content and caviar, has limited research on host-associated probiotics. In this study, we isolated and identified Bacillus subtilis and Bacillus amyloliquefaciens from healthy hybrid sturgeon and assessed their impact on growth, immunity, gut microbiota, and transcriptome following an 8-week feeding trial. The isolated strains demonstrated strong production of protease, amylase, lipase, and cellulase, along with broad-spectrum pathogen inhibition, including Aeromonas veronii, Aeromonas sobria, and Yersinia ruckeri. Supplementation with B. subtilis and B. amyloliquefaciens significantly improved growth performance and increased survival rates against A. veronii infection. Mechanistically, probiotics altered gut microbiota composition, enhancing digestive functions. Transcriptome analysis further revealed that probiotic supplementation boosted immune response and protein digestion and absorption. These findings suggest that B. subtilis and B. amyloliquefaciens are promising probiotic candidates for the hybrid sturgeon industry, offering effective protection against A. veronii infection.

Potential of Lactiplantibacillus Plantarum 20174 for Vitamin B12 Production in Pineapple: An Enhanced Nutritional Quality and Storage Stability of Processed Jelly

Background: Vitamin B12 is the micronutrient, present naturally in animal products. The present study was conducted with the aim of developing a naturally fortified vitamin B12 rich fruit product, which can easily be consumed by vegan population. Methods: Pineapple (Ananas comosus) fruit pulp was fermented with Lactiplantibacillus plantarum 20174 to produce vitamin B12 rich jelly. The selected microbial strain grew well in pineapple (Ananas comosus) fruit pulp matrix. The physiochemical properties and nutritional content were analysed and compared for the jellies prepared from fermented (fermented pineapple jelly or FPJ) and spontaneous fermented (control pineapple jelly or CPJ) pineapple pulp. Both CPJ and FPJ were packed and stored for 30 days at low (4 ºC) and ambient (30 °C) temperature conditions, and were subjected to analysis at 10 days intervals. Results: The Total soluble solids (TSS), pH, and reducing sugars were higher in CPJ than FPJ. The FPJ contained 8.17 µg vitamin B12/100 g, while it was not detected in CPJ. There was no microbial growth detected in FPJ throughout the storage period when stored at 4 ºC, rendering it safe for consumption up to 30 days at both the storage temperatures. The decrease in scores of various sensory attributes during storage was little and the developed FPJ was still in the “liked very much” category throughout the storage period. The vitamin B12 content of FPJ was stable during storage and sufficient enough to fulfil an individual’s daily requirement. Conclusion: The developed fermented pineapple jelly can be recommended as an excellent vegan source of vitamin B12.

Optimization of pretreatment and convective drying temperature for better nutritional and bioactive contents of orange fleshed sweet potatoes flour

Optimization of pretreatment and convective drying temperature for better nutritional and bioactive contents of orange fleshed sweet potatoes flour

Advancing vegetable genetics with gene editing: a pathway to food security and nutritional resilience in climate-shifted environments.

As global populations grow and climate change increasingly disrupts agricultural systems, ensuring food security and nutritional resilience has become a critical challenge. In addition to grains and legumes, vegetables are very important for both human and animals because they contain vitamins, minerals, and fibre. Enhancing the ability of vegetables to withstand climate change threats is essential; however, traditional breeding methods face challenges due to the complexity of the genomic clonal multiplication process. In the postgenomic era, gene editing (GE) has emerged as a powerful tool for improving vegetables. GE can help to increase traits such as abiotic stresstolerance, herbicide tolerance, and disease resistance; improve agricultural productivity; and improve nutritional content and shelf-life by fine-tuning key genes. GE technologies such as Clustered Regularly Interspaced Short Palindromic Repeats/CRISPR-associated protein 9 (CRISPR-Cas9) have revolutionized vegetable breeding by enabling specific gene modifications in the genome. This review highlights recent advances in CRISPR-mediated editing across various vegetable species, highlighting successful modifications that increase their resilience to climatic stressors. Additionally, it explores the potential of GE to address malnutrition by increasing the nutrient content of vegetable crops, thereby contributing to public health and food system sustainability. Additionally, it addresses the implementation of GE-guided breeding strategies in agriculture, considering regulatory, ethical, and public acceptance issues. Enhancing vegetable genetics via GE may provide a reliable and nutritious food supply for an expanding global population under more unpredictable environmental circumstances.

Uncovering the sensory properties of commercial and experimental clean label almond milks.

Almond milk is the largest category of plant-based milk alternatives in the United States, and it is manufactured by suspending ground almond paste in water. Nevertheless, this method limits the amount of almonds that can be added to almond milk, and most almond milks on the market have low protein despite almonds themselves being nutritionally dense. The use of sustainable aqueous and enzyme-assisted aqueous extraction processes offers an alternative method for producing almond milks with enhanced nutritional content. However, it is currently unclear how the sensory properties of such milks compare to those of commercial almond milks. In this study, we conducted a sensory descriptive analysis with 14 trained panelists on 12 commercial almond milk samples and 14 formulated ones (seven aqueous and seven enzyme-assisted aqueous extracted milks). The purpose of this study was to understand how sensorially diverse commercial almond milks are, as well as to determine how aqueous and enzyme-assisted aqueous extracted almond milks compare to commercial methods. We found that formulated samples were significantly different from commercial products, and that all commercial products could be distinguished from each other. Furthermore, commercial milks were more differentiated than were formulated samples. Given the sensory diversity of almond milks on the market, this study suggests that there is potential for introducing new products in the almond milk category. Finally, this study also showed that descriptive analysis can be successfully conducted with two distinct groups of products in the same panel. PRACTICAL APPLICATION: The almond milk category is highly diverse in terms of sensory characteristics, presenting opportunities to develop new products that offer unique sensory experiences distinct from those of existing products.

Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design

Injera, a fermented staple food traditionally made from Teff flour, is a key part of the Ethiopian diet, with nearly all Ethiopians eating it at least once daily. Compositing various grain-based, and oilseed flours with Teff flour improves the nutritional content, and cost-effectiveness of the produced Injera. In Ethiopia, very limited studies were conducted to investigate the use of sorghum, rice, and teff flour blends combined with flaxseed flour in Injera preparation. Thus, this study was conducted to evaluate the anti-nutritional factors, microbiological characteristics, and ideal blending proportions of sorghum, rice, teff, and flaxseed flours to create a superior quality Injera via D-optimal design. One-way and two-way ANOVA, alongside Tukey’s pairwise comparison method, was employed to assess mean differences. The aim was to enhance the nutritional quality of Injera compared to a control sample made from 100% sorghum flour. The optimal nutritional profile was achieved with a blend comprising 50% sorghum, 20% rice, 30% teff, and supplemented with 3% flaxseed flour. This blend resulted in Injera containing 3.02% fiber, 9.30% protein, 83.16% carbohydrate, 393.24 kcal/100 g energy, 13.99 mg/100 g iron, 4.06 mg/100 g calcium, and 3.78 mg/100 g zinc. The optimization process identified this blend as optimal for improving the nutritional quality of Injera. The findings underscore that blending teff with sorghum, rice, and flaxseed flour enhances the nutritive value of Injera.

Characteristics of High Protein Product-Derived from Catfish Mixed with Fermented Sweet Potato Flours and Its Impact on Malnourished Rats

In 2022, Indonesia has prevalence of stunting over 20%. One of the variables that can contribute to stunting is protein deficiency. This issue can be mitigated by providing a sufficient consumption of animal protein. Implementing food formulation as a means of diversifying local food sources is a strategy to address the issue of stunting while improving food security. This study aimed to assure the standard quality, nutritional content, level of consumer acceptance, and the impact of a composite flour made from a combination of catfish and fermented sweet potato, which had been enriched with micronutrients. The research process encompassed several stages: formulation, evaluation of product characteristics and compliance to regulatory standards of food contaminants, nutritional content, hedonic tests by panelists, and animal model as pre-clinical testing. The findings indicated that flour consisted of catfish and fermented sweet potato enriched with micronutrients served as a high-protein mixture (25.35%, while ordinary flour 13%) encompassing a complete range of nutrients. This formulation fulfills the requirements for product standards and ensures food safety. The product meets panelists acceptance (taste rating >3.5 means like) and is a suitable ingredient for various processing methods. In animal model, this product can significantly increase the body weight of malnourished rats (p<0.05). Catfish and sweet potato are potential local foods serving high-protein flour. This flour enriched with micronutrients can further improve the nutritional content, high acceptability, demonstrate optimal characteristics, food contaminants-free, and proven to increase body weight on rats.

Antioxidant Activity, Total Phenolic and Total Flavonoid Content of 22 Sabah Traditional Rice Varieties

Studies have demonstrated that the traditional rice cultivated in Sabah, East Malaysia, exhibits substantial genetic diversity and is renowned for its outstanding nutritional content. However, there are limited studies to ascertain the antioxidant activity and composition of biochemical substances in it. The present study evaluates the antioxidant properties of 22 Sabah Traditional Rice varieties, which are classified into pigmented and non-pigmented types. An analysis was performed on 22 Sabah Traditional Rice varieties to determine their Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and DPPH assay. In addition, a metabolic profiling analysis was performed on biochemical substances extracted from a specific rice variety, Beras Perang, which is known for its high levels of TPC, TFC, and antioxidant activity. It was observed that pigmented rice possesses high phenolic content, namely Beras Perang and Baragang Merah (semi-polished), with values ranging from 1.300±0.004 to 1.967±0.019 mg GAE/g. For TFC results, Beras Perang, Masuri Hitam and Tadong Biasa (unpolished) showed higher abundance (1.000±0.001, 0.888±0.001 and 0.793±0.003 mg QE/g), respectively. The antioxidant assay results indicate that three varieties, namely Baragang Merah (92.832± 0.651%), Beras Perang (91.916± 0.331%), and Rongguol (91.965± 0.515%) have antioxidant levels exceeding 90%. Beras Perang has the greatest levels of TPC, TFC, and antioxidants. In metabolic profile analysis, Beras Perang contains a specific form of linoleic acid (12-oxo-10Z-octadecenoic acid) which is not present in the negative control. In conclusion, Sabah Traditional Rice exhibits a highly promising antioxidant activity, over 90%, making it a potential candidate for further development as an alternative superfood.

Development of Banana Pseudostem Incorporated Nuggets from Threadfin Bream (<i>Nemipterus japonicus</i>) Surimi and its Quality Evaluation During Frozen Storage

The objective of this study was to evaluate the effect of banana (Musa acuminata cv. Palayam Codan, AAB group) pseudostem flour (BP) on enhancing the nutritional, biochemical, organoleptic, and microbial quality of surimi nuggets during frozen storage. Surimi nuggets were prepared from threadfin bream by incorporating BP at varying concentrations (0%, 1%, 2.5%, and 5%). The nugget formulation with the highest dietary fibre content and acceptable sensory score was identified using Response Surface Methodology (RSM). The inclusion of 5% BP in surimi nuggets (SNBP) resulted in a 2.57% increase in total dietary fibre (TDF) compared to control surimi nuggets (SN) without BP. The nuggets were subjected to quality assessments over 240 days of storage at -18 ± 2°C. The thiobarbituric acid value, peroxide value, and free fatty acid value of both SN and SNBP increased significantly (P<0.05) during frozen storage but remained within permissible limits. Sensory evaluation showed that SNBP scored higher for flavour, taste, and texture compared to SN. Microbiological analysis confirmed that both nugget samples were microbiologically safe for consumption throughout the storage period. In conclusion, incorporating banana pseudostem, a secondary agricultural by-product, into surimi nuggets made from threadfin bream can enhance nutritional content while maintaining quality during frozen storage.

Design and Testing Poultry Mixer Feed with Elbow Agitator

Currently, ruminant livestock, poultry and fish are increasingly using processed feed. It occurs due to the nutritional content can be adjusted to the needs. A lot of livestock will require a lot of feed, so a tool is needed that can mass produce the required feed. This processed feed is a mixture of several components that can be purchased individually. A motorized mixer is needed to save time and energy while reducing costs. The existing mixer has several shortcomings, such as the absence of a water supply device, a mixture that cannot be poured and a mixing spoon in the form of a flat plate so that the splint is less strong and the mixing process tends to be longer. The resulting prototype has a water supply pump, a pourable mixture, and an elbow-shaped agitator. Observations of the experimental results showed that the agitator material could move more toward the end so that the mixing process was faster. The mixed material became homogeneous in 5 minutes and perfect in the 10th minute for all experiments conducted.

Reliability of AI Chatbots in Categorising Foods by Oxalate Content /Yapay Zeka Araçlarının Gıdaları Oksalat İçeriğine Göre Sınıflandırmadaki Güvenilirliği

Aim: AI chatbots have shown promise in food classification tasks, but their accuracy in categorising foods based on specific nutritional content, such as oxalates, has not been thoroughly evaluated in the Turkish language. This study assesses the performance of three AI chatbots—ChatGPT 4.0, Gemini, and Microsoft Copilot—in classifying foods according to their oxalate content. Materials and Methods: A dataset of 63 diverse food items, including commonly consumed Turkish foods, was used to evaluate the chatbots’ accuracy across five oxalate categories: little or none, low, moderate, high, and very high. The performance of each model was analysed, and commonly correct and incorrect classifications were identified. Results: ChatGPT 4.0 demonstrated the highest overall accuracy (69.8%), significantly outperforming Gemini (36.5%) and Microsoft Copilot (26.9%). Foods such as spinach and cocoa were consistently classified correctly, while foods like carrot and walnut were commonly misclassified. Statistical analysis using Cochran’s Q test revealed significant differences in accuracy among the chatbots (p-value <0.05). Conclusion: This study highlights the potential of AI chatbots in dietary management, particularly in supporting clinicians who recommend low oxalate diets for patients with conditions such as hyperoxaluria or kidney disease stones. However, it emphasises the need for further refinement to improve accuracy, especially in classifying foods with regional variations or complex compositions commonly encountered in clinical settings.

Simplicia quality analysis and phytochemical screening of red bracts of Kepok banana flower (Musa paradisiaca L.)

Background: The Kepok banana plant (Musa paradisiaca L.) has been processed into food preparations, empirically used as medicine, and as a cosmetic for hair and skin care. Kepok banana flowers have bracts and male flowers contain nutritional content, namely carbohydrates, protein, low fat, high fiber and also minerals such as phosphorus, iron and calcium) as well as vitamins A, B1 and vitamin C. To determine the potential of the red bracts of Kepok banana flowers as an efficacious ingredient in medical and cosmetic preparations, simplicia characteristics testing was carried out to determine the quality of simplicial and phytochemical screening to determine secondary metabolite compounds in plant. Objective: The aim of this research was to identify the characteristics of simplicia and screen phytochemicals in the red bracts of Kepok banana flowers (Musa paradisiaca L.). Method: This research was carried out experimentally in the Pharmaceutical and Chemical Technology laboratory, Faculty of Pharmacy, Lincoln University College Malaysia. The red bracts of the Kepok banana flower (Musa paradisiaca L.) were dried by drying, protected from direct sunlight. Extract of the red bracts of the Kepok banana flower (Musa paradisiaca L.) was obtained using the Ultrasonic Assisted Extraction (UAE) method with 70% ethanol solvent. Results: Microscopic results of powder and fresh simplicia of red bracts of Kepok banana flowers (Musa paradisiaca L.) were obtained, epidermis fragments, xylem fibers, sclerenchyma fibers, anomocytic type stomata, endocarp and essential oil. The results of the simplicia quality inspection showed that the water soluble essence content was 37.15%, the ethanol soluble essence content was 16.57%, the water content was 5.31%, the total ash content was 9.04%. and the acid insoluble ash content was 2.42%. Phytochemical screening of the red bractea extract of Kepok banana flowers (Musa paradisiaca L.) obtained alkaloids, phenolics, flavonoids, tannins and triterpenoids/steroids. Conclusion: The results of the quality analysis of the simplicia red bracts of the Kepok banana flower (Musa paradisiaca L.) met the simplicia quality standards and the results of the phytochemical screening examination of the red bractea extract of the Kepok banana flower (Musa paradisiaca L.) contained alkaloids, phenolics, flavonoids, tannins and triterpenoids/steroids compounds.