Papaya Juice Research Articles

Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Jus Pepaya (Carica papaya L.) dengan Isolat Weissella confusa. F213


 
 
 The aim of this research was to determine the effect of fermentation time on the characteristics of papaya juice probiotic with Weissella confusa. F213 and knowing the right fermentation time to produce papaya juice probiotic drink products with the best characteristics. This study used a completely randomized design (CRD) with treatment duration of fermentation consisting of 16 hours, 20 hours, 24 hours, 28 hours, 32 hours and 36 hours. Each treatment was repeated 3 times to obtain 18 experimental units. Total data of lactic acid bacteria were analyzed descriptively and other data were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an effect between treatments. The results showed that the fermentation time significantly affected the total acid, pH and texture scoring. Fermentation for 16 hours resulted papaya juice probiotic with the best characteristics with a total LAB of 8.08 x106cfu/ml, total sugar 15.94%, total acid 0.65%, acidity (pH) 4.64, color preferred, smell slightly liked, texture slightly liked, slightly sour taste and the overall reception a slightly liked.
 
 

The Characteristics of Coconut Oil Products Based on Papaya Juice and Duration Fermentation using Rhizopus sp.

Coconut oil is a basic human need. Coconut oil can be made both traditional and enzymatically. Enzymatic manufacture of coconut oil is the separation of oil in coconut milk using protein-breaking enzymes called proteolytic enzymes. Enzymatic production of coconut oil has the advantages of easy-to-obtain raw materials, does not require much energy, and simple processing. This study was conducted to determine the effect of time and amount of papaya juice used with the coconut oil yields obtained. The results of the study at a time of 3 days with a volume of 75 ml of papaya juice, it was obtained that the volume of coconut oil was the most, which was 11.4 ml. Making coconut oil using coconut milk and papaya juice mixed and added 2 grams of tempeh yeast then measured the pH to pH 4. Next, the glass is closed so that air does not enter during the fermentation time of 3-5 days. After being fermented then separated between water and pulp from making coconut oil. Next, pulp from making coconut oil is heated to produce oil. In addition, the free fatty acid test and the saponification number test were also carried out to determine whether the coconut oil produced complies with the quality requirements of SNI 2902-2011. This indicates that some treatment effect of coconut oil compiles is possible, a quality requirement of SNI 2902-2011.

Potential of Fruit Extracts as Attractants of Female Oriental Fruit Flies.

<b>Background and Objective:</b> The oriental fruit fly <i>Bactrocera dorsalis</i> (Hendel) is one of the most important insect pest species of fruit and vegetable crops in the tropical and subtropical regions. This study aimed to determine the attraction of female and male <i>B. dorsalis</i> fruit flies to the aroma of fruit juice from the host plants as well as their attraction to methanol extract, ethyl acetate extract and distillate water of selected host fruits. <b>Materials and Methods:</b> The attractiveness of the juice and extract/distillate water of the host fruits to <i>B. dorsalis</i> fruit flies was carried out in an experimental cage measuring 200×200×200 cm that was placed in the laboratory. The volatile compounds in the juice, methanol extract, ethyl acetate extract and distillate water of the selected fruits were analyzed using GCMS-Pyrolysis. <b>Results:</b> The results show that among the eight fruit juice aromas tested, the ones that significantly affected the number of trapped female <i>B. dorsalis</i> were the aromas of banana juice, papaya juice and chilli juice. The results of the analysis by GCMS-Pyrolysis showed that the methanol extract of banana fruit contains one volatile compound that was previously reported to have the ability to attract female <i>B. dorsalis</i> fruit flies. Two volatile compounds in the banana distillate water were also reported to have the ability to attract female <i>B. dorsalis</i> and other fruit flies. <b>Conclusion:</b> From the results of this study, it can be concluded that the methanol extract and distillate water of the green <i>Ambon lumut</i> banana fruit of <i>Musa acuminata</i> Colla has the potential to be developed as an attractant of female <i>B. dorsalis</i>.

Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice.

The high pectin content in papaya (Carica papaya) causes the juice extraction to be difficult and results in a low yield. This study aims to determine the effect of acidified blanching water and pectinase enzyme pretreatments on the yield, physicochemical properties, and antioxidant activities of the papaya juice. For acidified blanching treatment, papaya cubes (3 cm3 ) were blanched in water containing 0%, 0.5%, 1.5%, and 2.5% w/v citric acid at 95℃ for 2 min. For enzyme treatment, a pectinase enzyme (10, 20, and 30ppm) was added to the homogenous papaya puree and incubated at 45℃ (200rpm) for 60 min. The enzyme reaction was stopped by pasteurization at 74℃ for 2 min. The puree was filtered, and the juice was pasteurized at 74℃ for 7 min. All pretreated papaya juice were analyzed for physicochemical properties (color, clarity, viscosity, pH, total soluble solids [TSSs], total carotenoid content, total phenolic content [TPC], and total flavonoid content [TFC]), and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP] assay). Both pretreatments improved the clarity of papaya juice, and was significantly greater after pretreatment with pectinase enzyme. The TPC and antioxidant activities of papaya juice were conserved and maintained by acidified blanching at 1.5% (w/v) citric acid. Increased concentrations of pectinase enzyme significantly reduced the TPC and total carotenoid content. Pretreatment with pectinase enzyme up to 20ppm does not significantly reduce the TFC and antioxidant activities. Acidified blanching and pectinase enzyme pretreatments have an impact on extraction of papaya fruit juice while retaining the nutritional composition of the juice. PRACTICAL APPLICATION: Papaya (Carica papaya) is a fruit with great nutritional values but is highly perishable and prone to postharvest loss. Juice has become a more cost-effective and convenient option for preserving the fruit. However, since papaya is a pectin-rich fruit, the extraction of juice using mechanical pressing is difficult due to the bonding of juice to the pulp in the form of a jellied mass, which results in juice with low yield. Using acidified blanching and pectinase enzyme to clarify the juice not only increases the yield but also retains the nutrient composition of the juice.

Optimization of a Cocktail Based on Cashew Apple and Papaya Juice Using Mixing Design

The very low level of processing of agricultural products in Ivory Coast is a real problem despite their nutritional importance. The alternative solution is therefore their valorization. To this end, a study of the formulation of a cocktail based on cashew apple juice and papaya juice by a mixing plan was conducted. After an appropriate choice of two variables, seven trials led to a mathematical model linking the responses (refractometer dry extract, total sugars and reducing sugars) to the factors (cashew apple juice and papaya juice rate). After conducting the trials and analyzing the data, the optimized formulation (F1) to maximize the refractometric dry extract, total sugars and reducing sugars contents is 50% cashew apple juice and 50% papaya juice with a global desirability of 0.994. This cocktail (F1) is sweet (11° brix), less astringent compared to the other formulations and has a phenolic content of 1.2 mg/mL Eq Gallic acid. This formulation has a vitamin C content of 115.37 mg/mL, an ash content of 0.37% and has a good microbiological quality. It provides energy with a value of 34.04 Kcal / 100 mL. In addition to being used as a drink, this richness makes it a potential substrate in the bioconversion of sugar materials, precisely in wine making.

The Effect of Papaya (Carica papaya) Juice on Body Weights of The Municipal Police Officers in Ternate (Polres Ternate)

Background: Overweight and obesity issue occur in Municipal Police Officers in Ternate (Polres Ternate). A pilot study has been done in Polres Ternate and found that there were 70 cases of overweight Police Officers. According to the attending health care profession, the treatment of those overweight cases had been done through exercise but without diet management.
 This is an experimental study with pre- and post-test in both control and intervention group. Population in this study was 70 Overweight Municipal Police Officers in Ternate (Polres Ternate). The sample size in this study was 30 respondents which were were randomly selected and divided into 15 in each of intervention and control group. Intervention group was given papaya juice while control group was given placebo for 60 days.
 The results show that there was significant different body weight between before and after intervention in intervention group but there was non-significant different body weight between before and after intervention in control group. There was non-significant different body weight between intervention group and control group after intervention.
 Body weight loss happened in intervention group which caused by papaya juice administration together with the education and motivation of the respondents. Nevertheless, there was no significant different between intervention group and control group after intervention.

Improving the Storage Stability and Keeping Quality of Modified Papaya Juices Stored under Refrigeration Conditions

Improving the Storage Stability and Keeping Quality of Modified Papaya Juices Stored under Refrigeration Conditions

EFFECT OF PAPAYA LEAF JUICE ON HEMATOLOGICAL PARAMETERS OF RATS

Papaya leaf juice has been traditionally used for symptomatic relief of dengue fever. The objective of this study was to evaluate the efficacy and toxicity of Papaya leaf juice. Wistar rats of either sex were used and treated for seven days with 0.25ml/kg (dose equivalent to traditionalhuman usage) with freshly prepared Papaya juice followed by the measurement of liver function test and total blood count. The result of our study showed significant increase (p<0.005 and p<0.01respectively) in the level of platelet count and total bilirubin levels when compared with the controlgroup. Whereas, significant decrease in the level of RBC count were also observed in the treated group of animals. It is concluded from the results that at traditional doses Papaya leaf extract significantly increase the platelet count in rats. However, its use in anemic patient should be monitored and regulated by the health care professionals to avoid any major problem in the patients.

The Effectiveness of Young Coconut Water and Watermelon Juice in Reducing Blood Pressure

Background: Blood pressure is influenced by psychosocial (stress), genetic, age, gender, nutritional status, and lifestyle (diet, lack of fiber consumption, smoking, lack of physical activity). 30 ml of young coconut water contains 61 mg of potassium, 5.45 mg of sodium, and 1.3 mg of sugar, affecting blood pressure changes. Coconut water contains K minerals and is useful for lowering blood pressure. Whereaswatermelon contains anti-hypertensive content, namely sodium, beta carotene, and potassium. Watermelon is rich in water, amino acids, L-arginine, which can maintain healthy blood pressure. Aim: This study aims to determine the effect of young coconut water and watermelon juice on blood pressure in the 2013 nursing students of Respati University Yogyakarta. Methods: This type of research is a quasi-experimental design with a nonequivalent control group pre and post-test. The sample was taken by simple random sampling, namely the control group (18 respondents), the young coconut water group (18 respondents), and papaya juice (18 respondents). Data pre-posttest of each group was tested using Paired T-test. The comparison control-treatment group was tested using an independent-test. Results: The mean differences of systole and diastole pre-posttest blood pressure in the control group were -1.8 mmHg and -1.0 mmHg. The mean difference in systole blood pressure and the pre-posttest diastole of young coconut water groups were -3.1mmHg and -2.4 mmHg. The mean systole and diastole blood pressure in the pre-posttest watermelon juice group were -2.9 mmHg and -1.5 mmHg. The pre-posttest results of systole and diastole blood pressure analysis in the p-value control group were 0.100 and 0.450. The pre-post test results of systole and diastole blood pressure analysis of young coconut water groups gained p-value of 0.030 and 0.194. The pre-post test results of the juice watermelon group's systole and diastole blood pressure analysis gained p-value of 0.032 and 0.181. The posttest results of systole and diastole blood pressure analysis in the control group and young coconut water gained p-value of 0.014 and 0.157. The post-test results of the systole and diastole blood pressure analysis control group and juice watermelon gained p-value of 0.013 and 0.420. Conclusion: Consumption of young coconut water and watermelon juice affects systole blood pressure, but it does not affect diastole blood pressure in nursing students in 2013 in Respati University Yogyakarta. Keyword: Blood pressure, Coconut Water, Watermelon Juice

PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L)

Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyces cerevisiae yeast that converts carbohydrates or sugars into alcohol. The purpose of this research was to determine the optimum sugar concentration in the fermentation process of papaya juice, to analyze the alcohol content of the fermented papaya juice drink and to observe the length of fermentation with indicators of CO2 production during fermentation. Based on the results of the study, it can be concluded that the papaya juice fermented drink with 25% sucrose concentration is the most preferred treatment in terms of taste while the most preferred aroma is 15% sucrose concentration, containing the optimum sugar content for papaya fruit juice fermented drinks resulting in the highest sugar content, namely 7.17̊ Brix The alcohol content produced is in accordance with the quality standards of fermented drinks, namely 5 - 15%, obtained in the 25% treatment with an alcohol content of 8.83% in the fermentation time of 6 days.Keywords: fermented drinks, papaya, sucrose, alcohol

PENGARUH PEMBERIAN PUDING SARI PEPAYA TERHADAP PRODUKSI ASI PADA IBU POSTPARTUM DI BPM SUGIHARTI LUBUK PAKAM TAHUN 2020

Introduction: One of the obstacles that occur in postpartum mothers is not giving exclusive breastfeeding. According to UNICEF data (2018) the coverage of exclusive breastfeeding in the world is only around 36%. Papaya fruit provision to postpartum mothers is one of the efforts to increase breast milk production, the aim of this study was to find out the effect of papaya juice pudding provision to breast milk production in postpartum mothers at Sugiharti midwifery clinic of Lubuk Pakam in 2020.
 Methods: This type of research was Quasi Experiment with a Posttest Only Control Group design and the sampling used was purposive sampling. Samples were 30 postpartum mothers, namely 15 experimental groups who gave papaya juice pudding and 15 control groups who were not given papaya juice pudding with the inclusion criteria of normal postpartum mothers, infants who were given early breastfeeding initiation, mothers who did not consume drugs, herbal / Other breastfeeding smoothing supplements, willing to take part in the research through Informed Consent, were given in the experimental group papaya juice pudding while in the control group papaya juice pudding was not given.
 Results and Discussion: This research on giving papaya juice pudding was conducted for 7 consecutive days and then measured the volume of breast milk using Breastpump. Based on the results of the study showed that the average milk production of the experimental group was 128.00 and the average milk production of the control group was 91.20, so the difference in breast milk production was 36.8. Then it can be seen that the results of the Independent T-Test test obtained a P-Value of 0.000 (? <0.005).
 Conclusion: The provision of papaya juice pudding has an effect on increasing breast milk production in postpartum mothers. It is suggested to midwifery clinic to utilize papaya fruit which can be processed into papaya juice pudding to increase breast milk production in postpartum mothers so that mothers give exclusive breastfeeding to their babies.

Production, optimization, and characterization of sugarcane (Saccharum officinarum)–papaya (Carica papaya) wine using Saccharomyces cerevisiae

An increase in demand for variety in wine has led to the use of sugarcane juice as an alternative substrate in production. Since the characteristic flavour and aroma of wine only emanate from fruits, blends of sugarcane (Saccharum officinarum) juice with different fruit juices are used as substrates for wine production. In this study, we produced wine and compared its total alcohol content and overall acceptability from blends of sugarcane juice with different fruit juices using the commercially available yeast Saccharomyces cerevisiae (EC1118). Among the blends of sugarcane–fruit juices screened, the sugarcane–papaya juice blend (60:40 v/v) was identified in the sensory analysis as a promising combination based on the total alcohol content and overall acceptability. The effect of fermentation conditions such as total soluble solids, temperature, and pH on the total alcohol content of sugarcane–papaya wine was investigated and the optimum fermentation conditions were determined using response surface methodology. The sugarcane–papaya wine fermented at optimum conditions, namely a temperature of 27.5 °C, pH of 4.5, and total soluble solids of 18 °Brix, exhibited high overall acceptability. All the physicochemical parameters of the wine obtained were in the standard range. The GC-HRMS analysis identified 12 volatile compounds in the sugarcane–papaya wine. The sugarcane–papaya wine also contained such minerals as Ca, Cu, K, Mg, Mn, Na, Zn, and P, as analysed by inductively coupled plasma atomic emission spectroscopy.

Efektifitas Jus Semangka Dan Jus Pepaya Terhadap Penurunan Tekanan Darah Penderita Hipertensi Di Puskesmas Kembaran 1 Banyumas

Objective: To determine the effectiveness of watermelon juice and papaya juice on blood pressure in patients with hypertension at the Puskesmas (Public Health Care Center) Kembaran I Banyumas.Methods: This research uses quantitative methods with a quasi-experimental design with a pre-post group. The sample selection using a purposive sampling technique obtained 15 respondents in the watermelon juice group and 15 respondents in the papaya juice group. The statistical tests used are Paired t-test and independent t-testResults: The results of the study found that the average systolic blood pressure of the watermelon juice group was from 148.13 in the beginning to 138.93. The average diastolic blood pressure was 85.80 to 80.60. While the average systolic blood pressure of the papaya juice group was from 149.40 in the beginning to 145.67, the average diastolic blood pressure was from 84.20 to 80.80. There were significant differences in systolic and diastolic blood pressure before and after treatment in the watermelon juice and papaya juice groups with p0.05. There is a significant difference in the effectiveness of watermelon juice and papaya juice on the reduction of systolic and diastolic blood pressure with p0.05.Conclusion: Watermelon juice is more effective than papaya juice for reducing blood pressure in patients with hypertension at the Puskesmas Kembaran 1 Banyumas.

Organic production of vinegar from mango and papaya.

The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with Saccharomyces cerevisiae in anaerobic conditions and secondly to an acetic fermentation with strains of acetic acid bacteria cultivated from unpasteurized cider vinegar. To assess the quality of the vinegars produced, their profile and composition in organic acid and volatile compounds were compared to those of an unpasteurized cider vinegar from France and a vinegar produced in Côte d’Ivoire. The ethanol content for both juices is more or less high with 9.24 ± 0.04 g/L for mango and 12.68 ± 0.39 g/L for papaya. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire. Thus, this study allowed the production of "Assabonou" mango and papaya vinegars from two consecutive fermentations (alcoholic then acetic). This process is fast, less expensive and easily applicable. This application case could be an alternative for the processing of seasonal fruits to reduce postharvest losses.

Effects of different methods on reducing acid of papaya juice and papaya wine

Effects of different acid-reducing methods on the deacidification effect of papaya fruit juice and wine, thought as raw materials, were studied. The papaya juice was treated with two methods, calcium carbonate, calcium carbonate combining with biological acid-reducing. Calcium carbonates of the first method were 7.0 g/L, 8.0 g/L, 9.0 g/L and 10.0 g/L, respectively. Whereas the second method was that pulped Papaya raw material was added 22.38 g/L calcium carbonate. After 24 hours of quiescence, 1 g/100 kg of lactic acid bacteria was also added. The acid-reducing effect was expressed by titration acid. The wine was tested with calcium carbonate (8.05 g/L, 9.05 g/L and 10.05 g/L, in turn) and potassium tartrate (19.45 g/L, 20.45 g/L and 21.45 g/L, in turn). The acidity reduction effects was also showed by titration acid. Two methods could all reduce acid content of Papaya juice, but effect of calcium carbonate on acid-reducing was more obvious with an average decrease of 11.25 g/L. Two methods could reduce all the acid content of the wine, but the effect of calcium carbonate was also the most significant with an average reduction of 12.0 g/L. The second was potassium tartrate. In general, calcium carbonate was time-consuming and easy to achieve acid-lowering purpose, and the second was less and low cost to calcium carbonate. Effect of 9.0 g/L and 10.05 g/L calcium carbonate to reduce acid in papaya juice and papaya wine was the most obvious with short time and low cost. Therefore, 9.0 g/L and 10.05 g/L of calcium carbonate were the best choice to reduce the acid content of papaya juice and papaya wine with higher acid content, respectively.

Anti-obesity effect of Carica papaya in high-fat diet fed rats.

The present study evaluated the anti-obesity properties of papaya in high-fat (HF) diet fed rats. In the in vitro portion of the present study, the effects of papaya juice on pancreatic lipase enzyme activity was assessed, and it was shown that papaya exhibited an inhibitory effect on these enzymes. In the in vivo portion of the study, papaya was found to reduce the expression levels of markers of obesity, inflammation and oxidative stress in rats. Obesity was induced in 28 male Sprague Dawley rats by feeding them a HF diet for 12 weeks. The anti-obesity effects of papaya was evaluated by feeding papaya juice orally in with two experimental doses: 0.5 ml (HFL) and 1.0 ml (HFH) per 100 g of body weight. The HF diet resulted in significant increases in the body weight, serum triglyceride, serum total cholesterol and serum low-density lipoprotein cholesterol levels, as well as a decrease in serum high-density lipoprotein cholesterol levels. The HF diet also induced adipocyte hypertrophy, lipid accumulation and increased malondialdehyde levels. Papaya reversed all of these changes and significantly increased serum superoxide dismutase and decreased serum cytokine (interleukin-6) levels. The protein expression of levels PPARγ in the HF group was significantly increased compared with the other groups, but was decreased significantly in the HFH group. Histological observations of epididymal adipose tissue provided evidence for the lipid-lowering effects of papaya. The results of the present study demonstrate that papaya has the potential to reduce the risk of obesity associated with adiposity, anti-inflammation and anti-oxidation.

Potensi Jus Buah Pepaya (Carica Papaya L.) Mencegah Nefrotoksisitas pada Tikus Wistar yang Terpapar Pb Asetat

Lead is a heavy metal with hazardous toxicity causing dysfunction, especially the kidneys as excretion organs. Pb pollution in Indonesia is mostly derived from transportation emissions such as Tetraetillead, which can change into trietillead, a free radical that can reduce endogenous enzyme activity, one of which is SOD pollution. (Superoxide dismutase) which is in various organs, especially the kidneys. A decrease in SOD activity in the kidneys indicates oxidative stress because the enzyme is unable against superoxide anions and causes renal glomerular damage. Kidney damage can increase serum creatinine levels. Papaya juice contains flavonoids, vitamins C, E, and beta-carotene can prevent nephrotoxicity of Pb. The study aimed to obtain the best dose of papaya juice on the SOD activity of Wistar rats kidney tissue and serum creatinine level that exposed by lead acetate. The experiment was conducted experimentally with Completely Randomized Design, which was divided into 6 treatments, P1, P2, P3, of papaya juice, Lead ace with dose: 3.6; 7.2; 14.4 g / 200g of weight and exposed to Pb acetate 50 mg/kg weight. Treatment P4 (rats were given vitamin E 400 IU/kg weight and exposure to Pb acetate 50 mg/kg weight), P5 (rat exposed Pb acetate 50 mg/kg weight), P6 (normal mice) for 28 days. The results showed that papaya juice was the best dose of 14.4 g / 200g weight because the SOD activity of renal tissue was increased, and serum creatinine level decreased significantly. The conclusion is papaya juice can be used to prevent Pb acetate nephrotoxicity.

KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.)

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds.
 Keywords : jelly candy, papaya juice, roselle calyx extract

Comparison of swarming, mating performance and longevity of males Anopheles coluzzii between individuals fed with different natural fruit juices in laboratory and semi-field conditions

BackgroundIt is assumed that malaria vectors feed on locally available nectar sources to obtain energy. Sugar feeding is energetically critical for the Anopheles male swarming and mating activities. However, little is known about the impact of local nectar feeding on male physiological development and its consequences on male mosquito life traits in the malaria control context. This study aimed to evaluate the influence of local fruit juices on the life traits of males Anopheles coluzzii.MethodsSwarming characteristics (number of males in swarm, number of mating pairs, and swarm duration) in semi-field conditions; mating rate and longevity in a laboratory setting were compared between males An. coluzzii fed exclusively with mango, papaya or banana juices. The trophic preference was investigated in semi-field conditions.ResultsThe results of this study showed that in the laboratory, mosquitoes fed with papaya juices lived on average longer (10 days) than those fed with banana or mango juices (5 days) and had higher a mating rate (53%) than those fed with banana juice (40%). In the semi-field, the swarm size of mosquitoes fed with banana juice (85 males) was larger than that of mosquitoes fed with mango juice (60 males). The number of mating pairs formed from banana-fed male swarms (17 mating pairs) was higher than that formed from mango-fed male swarm (8 mating pairs). There was no difference in swarming duration between male treatments. Male mosquitoes had a preference for papaya and banana juices.ConclusionsThe results indicate that the origin of plant-derived feeding is an important factor in the survival and reproduction of mosquitoes. This calls for further investigations of chemical contents of nectars and their impact on the physiological development of mosquitoes.

The Influence of Wedge Sea Hare (Dolabellaauricularia) Extract and Papaya Juice on Hemoglobin (Hb) and Feritin Levels of Mice Strain (Balb / C) with Anemia

The aim was to see the effect of wedge sea hare extract and papaya juice, on Hemoglobin and Ferritin levels of Mice Strain (BALB / c).Method, True Design Experiment with Control Group, has been used. Mice were divided into 5 groups, each group 5 tails, reserves 5 tails. Intervention of mice was given a solution of collaborative compounds (a mixture of sea rabbit extract with papaya juice) for 21 days, with the distribution of the following doses: Group A, Control (-), Group B, Control (+), Fe tablets 0.65 mg / kg BW, Group C, dose treatment = 100 mg / kg BW of mice / day, Group D, dose treatment = 150 mg / kg BW of mice / day, Group E, dose treatment = 250 mg / kg BW mice / day. Blood is taken before and after treatment 21 days. Data Analysis using a Paired t-test and ANOVA statistical tests.The results, statistical tests showed a significant difference in hemoglobin levels that were significant in the three treatments, between before and after treatment, with P <0.05. This means that the administration of wedge sea hare extract and papaya juice can increase Hemoglobin levels in anemia mice, where there is a tendency to increase the average hemoglobin level along with the large dose of treatment given. Besides, it is also due to the presence of primer metabolic substances in papaya juice, such as vitamin C, Beta carotene, Calcium, Potassium, and Phosphorus.Conclusion, there is a different increase in hemoglobin levels in the three forms of treatment between before and after treatment. This means that there is a significant effect of giving collaborative compounds to Hemoglobin levels in mice.