Jackfruit Seeds Research Articles

Construction of nickel foam-supported carbon spheres doped with copper nanoparticles for efficient nitrophenol reduction

The efficient removal of 4-nitrophenol (4-NP) from wastewater is critical due to its environmental and health hazards. This study presents the synthesis and evaluation of a novel composite membrane for this purpose. By integrating nickel foam (NiF) with carbon spheres (CS) derived from eco-friendly jackfruit seeds and copper nanoparticles (CuNPs), the catalyst membrane (NiF/CS/Cu) leverages the unique advantages of each component. The NiF provides excellent electrical conductivity and structural support, while the CS enhances stability and dispersion of CuNPs. The NiF/CS/Cu membrane exhibited high stability, efficient electron transfer, and superior catalytic activity. The catalyst achieved an outstanding 98.49 % reduction efficiency in converting 4-NP to 4-aminophenol (4-AP) within just 15 minutes, with a high rate constant of 0.201 min⁻¹. Radical scavenger experiments revealed that the reduction mechanism primarily involves electron transfer, with superoxide and hydroxyl radicals playing significant roles. The NiF/CS/Cu composite demonstrated robust performance across multiple cycles, maintaining 92.18 % efficiency, and showed stable structural integrity, as confirmed by X-ray diffraction and scanning electron microscopy analyses. This study highlights the synergistic effects of combining NiF, CS, and CuNPs, offering a practical and effective solution for 4-NP removal and contributing valuable insights into environmental remediation strategies.

Activated Carbon derived from Jackfruit Seeds for Oil Adsorption

Activated carbons (AC) are widely used as adsorbents for treating oily wastewater. An effective, cheap and environmental-friendly method for oil adsorption by using AC derived from jackfruit seeds (JS) was developed in this study. The JS were chemically activated with different concentrations (10 wt.% and 15 wt.%) of chemical activating agents (H3PO4 and ZnCl2) to produce activated carbon. The optimum conditions for developing AC from JS with the highest oil adsorption capacity was found using 15 wt.% ZnCl2, and carbonised at 500°C resulting in maximum adsorption capacity of 0.8621 g/g. Raw JS and jackfruit seed-derived activated carbon (JSAC) were characterized by Fourier Transform Infrared Spectroscopy and Scanning Electron Microscopy analysis. The influence of process parameters such as contact times (0 – 240 minutes), adsorbent dosages (0.5 – 2.5 g) and adsorption temperatures (25 – 65 °C) for oil adsorption were investigated. The results showed that the optimum parameters for maximum adsorption capacity were as follows; 120 minutes of contact time, adsorbent dosage of 1.5 g and at 35 °C. At this condition, the highest oil adsorption capacity was achieved at 1.5674 g/g. The adsorption kinetic studies depicted that the oil adsorption mechanism was represented by pseudo-second-order kinetic model which implies that the adsorption is a chemisorption process. Jackfruit seeds had been proven to have the capability as an effective adsorbent for oil adsorption.

The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars

The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars

A Comparative Analysis of the Influence of Various Processing Techniques on Quality Attributes of Jackfruit Seed Flour (JSF) from Different Cultivars

A Comparative Analysis of the Influence of Various Processing Techniques on Quality Attributes of Jackfruit Seed Flour (JSF) from Different Cultivars

The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility

The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility

Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours

Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (p < 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (p < 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.

Edukasi Pemanfaatan Biji Nangka Berkhasiat sebagai Antibakteri

Jackfruit seeds contain several secondary metabolite compounds, including flavonoids, alkaloids, saponins, terpenoids and steroids. Jackfruit plants are one type of plant that can grow in tropical areas, so it is easy to find in Indonesia. The purpose of this community service is to improve and provide information and education to the community that the use of jackfruit seeds can be efficacious as an antibacterial. The results of the implementation of community service programs in the form of counseling to the community that there are benefits of jackfruit seeds used as antibacterial. So far, the public does not know that jackfruit seeds, which are often thrown away, can be efficacious as an antibacterial. The conclusion that the counseling was carried out according to the implementation and plan, received a good response from the surrounding community, the community also got information and knowledge and could apply the information for the family.

Process Optimization and Quality Characterization of Jackfruit Seed- Based Instant Milkshake Premixes

Process Optimization and Quality Characterization of Jackfruit Seed- Based Instant Milkshake Premixes

ROLE OF BIOTECHNOLOGY IN PROCESSING JACKFRUIT SEED WASTE TURNS INTO BIOETHANOL

The jackfruit plant is a type of tropical fruit plant that is multifunctional and can be planted in tropical areas at an altitude of less than 1,000 meters above sea level. Research has been carried out on making bioethanol from waste jackfruit seeds (Artocarpus heterophyllus Lamk). This research aims to find out whether jackfruit seed waste can be used as raw material for making biethanol and to determine the effect of pH on the fermentation process. This research used jackfruit seeds which were hydrolyzed with H2SO, 2.5% for 3 hours at a temperature of 70 °C, then the glucose content was measured and fermented at varying pH = 3, 4, 5, and 6 for 48 hours. The highest bioethanol content of jackfruit seeds was achieved during 4 days of fermentation with an alcohol content of 13.19%.

Gambaran Efektivitas Tepung Biji Nangka (Artocarpus heterophyllus) sebagai Media Alternatif Pertumbuhan Jamur Aspergillus niger

The culture medium functions to provide nutrition and as a place for microorganisms to grow optimally. The price of agar media is expensive and quite difficult to reach, making examination of microorganisms in the laboratory expensive. This can be overcome by using alternative media that are easy to obtain. One example of a natural ingredient that can be used as an alternative medium is jackfruit seeds which are then processed into flour. Jackfruit seeds can be used as an alternative ingredient because they contain nutrients, namely carbohydrates. The aim of this research was to see the effectiveness of jackfruit seed flour for the growth of the Aspergillus niger fungus. The type of research used is descriptive by describing the growth of the Aspergillus niger fungus on alternative agar media, namely jackfruit seed flour. . After data collection, the data is then processed using a tabulating stage which is presented in table form by showing the growth of the Aspergillus niger fungus macroscopically and microscopically using 10x and 40x magnification which is then grouped based on positive and negative categories.

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface methodology (RSM) was employed to optimize the roasting process in a temperature range (120 - 170 ℃) and in a duration range (20 - 70 min). The roasting temperature had a significant effect (p &lt; 0.05) on water absorption capacity (WAC) and water solubility index (WSI), while roasting time significantly influenced (p ˂ 0.05) WAC, oil absorption capacity (OAC), bulk density (BD), WSI and swelling power (SP) of the jackfruit seed flours. Based on the results obtained from RSM, the optimum roasting conditions were 162 ℃ for duration of 20 min. The predicted values were 1.45 g/g, 0.96 g/g, 0.49 g/ml, 9.74 % and 4.35 g/g for WAC, OAC, BD, WSI and SP, respectively with the overall desirability of 0.693. The optimum conditions obtained from RSM can be used to produce roasted jackfruit seed flours with desirable functional properties for future development of bakery products.

Effect of Concentration and Hydrocolloids Formation on Rheological Properties of Gelatinized Cassava Starch and Jackfruit Seeds Starch Dispersions

Effect of Concentration and Hydrocolloids Formation on Rheological Properties of Gelatinized Cassava Starch and Jackfruit Seeds Starch Dispersions

Effects of Processing Conditions on Type 4 Resistant Starch Content from Jackfruit Seed Starch

Effects of Processing Conditions on Type 4 Resistant Starch Content from Jackfruit Seed Starch

PRODUKSI BIOETANOL DARI BONGGOL PISANG DENGAN PENAMBAHAN BIJI NANGKA SEBAGAI SUBSTRAT

Bioethanol is a type of bioenergy that can be used as an alternative fuel. One of the ingredients that can be used is banana stems and jackfruit seeds. Banana stems and jackfruit seeds are materials that contain considerable potential as basic ingredients for bioethanol based on the availability of certain components (starch and cellulose) they contain. The starch and cellulose content found in banana humps and jackfruit seeds can be converted into bioethanol through hydrolysis and fermentation processes. This research aims to synthesize bioethanol from banana humps and jackfruit seeds, determine the effect of the combination of a mixture of banana humps and jackfruit seeds on the concentration of glucose produced from the hydrolysis process and bioethanol produced from the fermentation process. This research began with pretreatment of raw materials (washing, cutting, drying) with variations in the components of banana humps and jackfruit seeds 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100 % and variations in starch mass of 1%, 2%, 3%, 4% and 5%. Then the hydrolysis process uses H2SO4 for 1 hour at a temperature of 95˚C-100˚C. Then the hydrolysis results are fermented using Saccharomyces Cerevisiae. The fermentation process lasts for 24 hours, 48 hours, 72 hours, 96 hours and 120 hours. The research results showed that the largest concentration of bioethanol was obtained in the 50%: 50% component with a starch mass of 100 grams of 7% (v/v).

CAMPURAN BIJI NANGKA DAN MADU SEBAGAI MASKER WAJAH ANTI-AGING DI SURABAYA

This research is motivated by the fact that beauty is coveted by every woman. Skin every day experience of environmental exposure to free radicals can be result to premature aging so expect no cosmetic preparation as an antidote to free radicals. The purpose is to describe the benefits and outcomes of care using a face mask jackfruit seeds and honey mixture with the independent variables are the face mask of a mixture of jackfruit seeds and honey as well as the dependent variable is reducing anti-aging on the face. Anti-aging is preparation to prevent the degenerative process. One appropriate action to right with the handling premature aging are use anti-aging products that contain vitamin C and E as well as having a high antioxidant to counteract free radicals contained in jackfruit seeds and honey. Data collection do administering a questionnaire, observation and experimentation, then the data were analyzed with descriptive methods, quantitative as well as with Anova formula to observe the condition of the skin, such as smoothness, brightness, firmness, and the condition of the spots of 25 mothers in Jl. Donowati RT.05 RW.01 Sukomanunggal sub-district, Surabaya. Anova test results obtainable F count&gt; F-table so that H1 accepted which means that there is a difference / there is result mean the smoothness, brightness, firmness, and the condition of the spots after the use of masks jackfruit seeds and honey mixture.

Phytochemical screening, proximate and vitamin composition of Jack fruit (Artocarpus Heterophyllus) pulp and seed

The potential health benefits of plant are determined by the level of phytochemicals, proximate, minerals and vitamin composition of the plant material. The study was carried out to determine the phytochemical composition, proximate and vitamin content of Artocarpus heterophyllus pulp and seeds. The results revealed that Artocarpus heterophyllus is rich in phytochemicals such as Saponins, Alkaloid, Cardiac Glycoside, Phlobatannins, Terpenes, Steroids and Deoxy-Sugar. Proximate composition analysis indicated that the pulp has higher moisture, protein and lipid content, while crude fibre and carbohydrate were higher in the seed. The fruit pulp contained a greater percentage of vitamins A and C compared to the seeds. These phytochemicals, proximate composition, and vitamins offer numerous health benefits, suggesting that the consumption of jack fruit pulp and seeds may help in alleviating various health challenges.

GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute

Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are affordable and accessible. In this study, we characterized and identified by SPME-GC-O and SPME-GC-MS the aroma profile of cocoa-based beverages formulated with jackfruit seed flour as a natural cocoa substitute. Our analysis tentatively identified 71 odor-active aroma descriptors with some similarities between formulations. Overall, 15 odor-active aromas were present in all beverages. The formulation containing only cocoa/chocolate showed the following aroma descriptors: cocoa, hazelnut, peanut butter, earthy, and roast, which are mostly related to the presence of 2,3-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. The fermented beverage had a content of complex pyrazines such as 2,3,5-trimethyl-6-isopentylpyrazine and methylpropylpyrazine. Our data indicated that both the control and fermented beverages showed a similar aromatic profile, mainly earthy, pyrazine, and chocolate. Qualitative similarities in the pyrazine content were observed between the fermented jackfruit seed flour and cocoa beverages. In conclusion, fermented jackfruit seed flour can be incorporated into cocoa-based beverages as a natural chocolate substitute, offering the potential to elevate the chocolate aroma.

Examining underutilized jackfruit (Artocarpus heterophyllus) seeds as a potential source of human subsistence in the Byse community, India

IntroductionThe seeds of jackfruit are often overlooked and discarded globally, leading to the underutilization of this valuable resource. This study explored the potential of utilizing underutilized jackfruit seeds as an alternative source of human subsistence by investigating the availability of jackfruit, the utilization and underutilization of seeds at the household level, and the types of subsistence activities in the community.MethodsWe used a case study of Byse village in Karnataka, India, to understand this topic. A mixed research approach was used. First, a descriptive research design was employed to collect and describe the data, while a correlation design was used to examine the relationships among variables related to jackfruit seed utilization. Second, a bibliometric analysis was conducted to explore global trends in jackfruit seed utilization.Results and DiscussionThe findings indicated that agriculture, particularly arecanut farming followed by paddy rice cultivation, was the primary means of subsistence in the community. While human consumption of jackfruit seeds is statistically significant, it has a detrimental effect on seed utilization in the community (r = −0.295, p = 0.008). The study also revealed that consuming jackfruit seeds in a semidry form had a positive and significant influence (r = 0.345, p = 0.002) compared to eating them in a fresh form. Consequently, more focus could be placed on encouraging the consumption of semidry jackfruit seeds as a preferred option among residents. Despite the abundance of jackfruits, their seeds are rarely used, with a mean utilization score of 1.77. Since jackfruit seeds are limited in their application and are readily available, they could be utilized as an alternative source for sustainable human subsistence. sustainable human subsistence.

The Influence of Processing Conditions on the Formation Potential of Type V Resistant Starch from Jackfruit Seed Starch

The Influence of Processing Conditions on the Formation Potential of Type V Resistant Starch from Jackfruit Seed Starch

Optimization of Conditions for Extracting Type 2 Jackfruit Seed Resistant Starch using Response Surface Methodology

Optimization of Conditions for Extracting Type 2 Jackfruit Seed Resistant Starch using Response Surface Methodology