Treatment Of Peel Research Articles

Adsorbent Biomaterials Based on Natural Clays and Orange Peel Waste for the Removal of Anionic Dyes from Water

This study demonstrates the efficient removal of Alizarin Yellow R anionic dye (AY) from aqueous solutions using green adsorbents. Natural kaolin clay (A1), acid-modified natural clay (A2), chemically treated orange peel (C1) and biochar produced by the thermal treatment of orange peel (C2) were tested for the adsorption of AY. The characteristics of the sorbents were determined by instrumental methods: SEM, EDS, FTIR, BET and TGA. The adsorption experiments were performed under different conditions, including the initial AY dye concentration, adsorbent weight, pH, temperature and contact time. The maximum adsorption capacities had values between 15.72 and 74.62 mg/g at 298 K and the optimal pH of 6.5 at initial concentrations ranging from 30 to 70 mg/L for all adsorbents. The equilibrium data were used for the adsorption isotherm models: Freundlich, Langmuir and Temkin. The Freundlich model fit best for the adsorbents A2, C1 and C2, and the Langmuir isotherm had the highest regression value for the adsorbent A1 (R2 = 0.9935). Thermodynamic parameters indicated the spontaneous and favorable adsorption process of AY. A study of the adsorption kinetics proved that they best fit the pseudo-second-order model, with the highest coefficients of determination (R2), outperforming the pseudo-first-order model. The results of this study indicate the potential for the valorization of locally available clays and orange peel waste in the purification processes of water.

Thermochemical treatment of mixed mandarin peel and algae via microwave and H3PO4 activation: process optimization and adsorption mechanism for methylene blue dye

Thermochemical treatment of mixed mandarin peel and algae via microwave and H3PO4 activation: process optimization and adsorption mechanism for methylene blue dye

Reinforce the surface properties of domestic garbage activated carbon by low temperature plasma accustomed in energy storage applications

Since activated carbon is a highly porous material with a sizable internal surface area, it is simple to adsorb a wide range of substances when used in energy storage devices, sewage treatment, water purification, catalyst, food processing and other applications. This work focuses on the viability of using mixed fruit peels as a precursor for the carbonization process with physical activation to produce activated carbon. The Phase confirmation was examined using X-ray diffraction (XRD). Fourier transform infrared spectrometer (FTIR) concludes the functional groups present in mixed fruit peels activated carbon. Field emission scanning electron microscopy (FESEM) was used to analyze the morphological makeup and textural traits of the activated carbon that was produced. Energy Dispersive X-Ray Analysis (EDX) shows the elemental composition of nano powdered carbon. Raman spectroscopy confirms the presence of graphene that appears at 1580cm-1. Electrochemical Impedance Spectroscopy (EIS) and Nyquist plot in order to evaluate the conductivity performance over the frequency range of 1mHz to 10 kHz, measurements were used. Carbon yield analysis were conducted and analyzed. Wettability of the mixed fruit peels were examined using contact angle. The Mixed Fruit peels activated carbon were subjected to low temperature plasma to increase its surface properties, The outcomes were evaluated, and the charge transfer resistance and the polarization resistance for air plasma treatment is 1.43 and 0.2 ohms. Hydrophilic nature is occurred when treated with air plasma. According to these findings, air plasma treatment of mixed fruit peel activated carbon improves its surface characteristics, making it suitable for electrode in energy storage applications.

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties

The possibility of utilizing endogenous plant pectin methyl-esterase (PME) to modify pectin in source material prior to pectin extraction is proposed and explored in this study. This is based on the reports about activation of endogenous PME in plant-based foods by high-pressure processing (HPP) treatment. Fresh orange (Hamlin) peel from a local commercial juice plant was pretreated with HPP at different combinations of pressures and durations, followed by pectin extraction with a commercial method. The effects of HPP pretreatments on pectin yield and structural properties of the extracted pectins were determined. HPP pretreatment increased the yield of subsequent pectin extraction by 41.10 %. Crude extracts from HPP-treated peels showed higher PME activities than the untreated peel. Pectins extracted from HPP pretreated peel (Hp) had a lower degree of methyl-esterification (DM), accompanied by an increase in degree of blockiness (DB) of non-esterified galacturonic acid (GalA) than the control (pectin extracted from un-treated peel). GalA content and linearity of pectin (LP) were higher, while neutral sugar content and degree of branching (DBr) were lower in Hp. The reduction in weight average molecular weight of Hp was minor, and it was positively correlated with a reduction in neutral sugars, indicating an effect of pectin debranching without degradation of the pectin main chain. The effects of HPP on the pectin main chain, degree, and distribution of methyl-esterification in this study were similar to the reported effects of orange PME on extracted pectin. The identified pectin structural features were validated by Fourier Transform Infrared Spectroscopy analysis and a newly developed lateral flow assay. The study indicates that HPP modification of pectin structure in fresh orange peel before pectin extraction may be an efficient and economical way to generate pectin with desirable structural features and to increase pectin yield.

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin

The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.

The Effect Of Pumpkin (Cucurbita moschata D.) And Peel Of Watermelon (Citrullus lanatus) Balance On The Characteristics Of Jam Produced

Jam is a semi-solid food ingredient made no less than 45 parts by weight of crushed fruit with 55 parts by weight of sugar. The mixture is thickened until it reaches a content of a dissolved solid substance of not less than 65% for all types of jam. The main components or conditions for making jam are pectin, sugar and acid. Pectin requirements for the manufacture of jams are a maximum of 0.75% and a minimum sugar of 55%. Ideal fruits in the manufacture of jam should contain enough pectins and acids to produce jams with appropriate characteristics.Research on the jam characteristics of various yellow pumpkin and watermelon peel balances has been tried with the aim of establishing the right balance. The method used in this study was an experimental method using a Randomized Block Design. The balance treatment of yellow pumpkin and watermelon peel consists of balancesA (100: 0) , B (90 : 10), C (80 : 20), D (70 : 30), E (60 : 40) and F (50 : 50), each treatment is repeated four times. Inter-treatment testing using duncan multiple range test at a real level of 5%.The results showed that the balance of yellow squash and watermelon peels gave a noticeable difference in the effect on the moisture content, vitamin C, total soluble solids, the degree of liking for the color, taste, aroma and consistencyof the jam. The balance of yellow pumpkin and watermelon peel (70:30) produces good jam characteristics, this determination is based on a color favorability level of 4.16 , taste of 4.04 and consistencyof 3.63 out of a maximum value of 5.00 and a total soluble solid of 70.03%.

초음파와 대두유 용매를 이용한 감 껍질 추출물의 이화학적 특성

Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62°C; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

PENGARUH PENAMBAHAN AIR REBUSAN KULIT JENGKOL (archidendron pauciflorum) KEDALAM AIR MINUM TERHADAP PERFORMA KARKAS BROILER

This study aims to determine the use of boiled water of jengkol (Archidendron pauciflorum) peel in drinking water on broiler carcass performance. The study used 96 DOC broilers of the type MB 202 PLATINUM with a study duration of 4 weeks. The research method used is an experimental method using a completely randomized design (CRD) with 6 treatments, namely P0: Control (Drinking water without boiled jengkol peel waste), P1: 2% (2ml jengkol peel decoction/100ml drinking water), P2: 4 % (4 ml of boiled jengkol peel/100 ml of drinking water), P3: 6% (6 ml of boiled jengkol peel/100 ml of drinking water), P4: 8% (8 ml of boiled jengkol peel/100 ml of drinking water), P5: 10% (10 ml of boiled peel) jengkol/100 ml of drinking water) then each treatment was repeated 4 times. The parameters measured were: live weight (g/head), carcass weight (g/head), and abdominal fat weight (g/head). The results of the analysis of diversity showed that the administration of boiled water jengkol peel in drinking water had a significant effect (P<0.05) on carcass weight and abdominal fat weight, and was only able to maintain the same live weight as the control. Based on the results of the study, it can be concluded that the best treatment of jengkol peel boiled water in drinking water is P4 8% treatment (8ml jengkol peel stew/100ml drinking water) with the acquisition of live weight 1089.50 g/head, carcass weight 883.50 g/head, and abdominal fat 9.98 g/head. Keywords: Broiler, Carcass Quality, Jengkol Peel Decoction

The Workshop on Waste Treatment of Rambutan Peel and Rambutan Seeds by KKN Kebangsaan UNS in Mawar Mekar Village, Kapuas, Central Kalimantan

Mawar Mekar Village is one of the villages located in Pulau Petak District, Kapuas Regency where agriculture is the main sector of the village economy. The main agricultural products of this village are rice, rambutan, chili, and other commodities. With a land area of ​​20 hectares, rambutan commodity can potentially increase the economy of rural communities. However, the knowledge of the villagers is limited to the use of rambutan fruit, only the flesh of the fruit, thus causing waste in the form of seeds and skin. Therefore, there is a need for reprocessing measures to reduce the waste. Community service activities are carried out through a Real Work Lecture (KKN) approach by Sebelas Maret University students who are members of the National Community Service Program. Departing from these problems, KKN students innovate to make products from rambutan skin and seeds that have high economic value. The community service program is packaged through real work lecture activities and is expected to provide benefits in the program. Through this program, he hopes to be able to provide the role of academics in devoting themselves to the community, as well as opening up opportunities for Village MSMEs that will help the village economy.

Growth Performance and Lipids Profile of Meat of Native Chicken Fed with Feed Substituted with Fermented Banana Peel

This study aims to determine the growth performance, and lipids profile of meat native chicken fed substitution fermented banana peel in feed. Using a completely randomized design, male native chickens (n=200) were randomly distributed into four treatment groups (5 replicates with 10 chickens per replicate). The treatments consisted of T1 (basal diet without substitution). T2, T3, and T4 substitution of fermented banana peel 5, 10, and 15%, respectively. The results showed that the nutrient digestibility of the feed was not affected by the substitution treatment of fermented banana peel in the feed. The performance of native chickens increased significantly (P<0.05) in the feed treatment with fermented banana peel substitution by up to 10%. Dietary substitution with supplementation of banana peel in native chickens decreased the total cholesterol, triglycerides, and HDL levels. It may be concluded that the fermented banana peel can be used as an alternative nutrient in native chicken feed, increasing productivity.

An Agro‐Waste Based Eco‐Friendly Synthesis, Electrochemical Behavior and Anti‐oxidant Properties Evaluation of Pyrano[2,3‐c]pyrazole and Pyrazolyl‐4H‐chromenes Derivatives

AbstractAn efficient and economical one‐pot synthesis of pyrano[2,3‐c] pyrazoles and pyrazolyl‐4H‐chromenes using Water Extract of Mango Peel Ash (WEMPA) as a natural aqueous medium catalysts under microwave irradiation described. The microwave irradiation enhances the rate of the reaction, and decreases by‐product formation. The catalyst is obtained from the agro‐waste feedstock, by simple thermal treatment of dry peel of mango fruit followed by extraction of the resulted ash in water gave catalytic green solvent medium. In continuation of our research work on developing green chemistry protocol for bioactive molecule synthesis, herein, first time described pyrano[2,3‐c]pyrazole and pyrazolyl‐4H‐chromene derivative synthesis by the reaction of hydrazine hydrate (1), malononitrile (2), ethyl acetoacetate (3), aryl aldehydes (4), and/or salicylaldehyde (5). Some of the selected pyrano[2,3‐c]pyrazole (6) and pyrazolyl‐4H‐chromene (7) derivatives are tested for their in vitro antioxidant activity (free radical scavenging) by DPPH assay method. The assay result revealed, compounds 6 a, 6 h, 6 i and 7 d showed significant antioxidant activities comparison with refrence ascorbic acid. Some of the selected derivatives are characterized by FT‐IR, 1H‐, 13C‐NMR and mass spectrometry analysis, and also tested for their electrochemical behavior studies using a cyclic voltammetry.

Co-hydrothermal carbonization of pomelo peel and PVC for production of hydrochar pellets with enhanced fuel properties and dechlorination

Extremely high volatiles and excessive chlorine contents remained bottlenecks for the conversion of polyvinyl chloride (PVC) into eco-friendly solid fuel. In our work, we proposed the co-hydrothermal treatment (co-HTC) of pomelo peel (PP) and PVC under citric acid solvent at 220 °C. Properties of the PP/PVC blended hydrochars were assessed by elemental and proximate analysis, scanning electron microscopy (SEM), Brunauer–Emmett–Teller (BET), Fourier transform infrared (FTIR) analysis, thermogravimetric analysis (TGA) and single pellet combustion. In addition, gas chromatography - mass spectrometry (GC-MS) and FTIR were used to analyze the chemical features of process water obtained after the co-HTC process. Results showed that hydrochar obtained after co-hydrothermal carbonization by using 50% PP and 50% PVC (CA-HC-5:5) demonstrated the best higher heating value (22.58 MJkg−1), energy yield (51.76%) and dechlorination efficiency (93.50%). Moreover, CA-HC-5:5 was characterized by a finer texture suitable for pelletization, which could be due to PVC particles inserting into the pores of PP. In support of this phenomena, BET results showed that the surface area and quantity of N2 gas absorbed by PP were significantly reduced when co-treated with PVC. Hence, the results implied that PVC could be effectively co-valorized with lignocellulosic biomass to produce eco-friendly solid fuel.

From unavoidable food waste to advanced biomaterials: microfibrilated lignocellulose production by microwave-assisted hydrothermal treatment of cassava peel and almond hull

Lignocellulose based nanomaterials are emerging green biosolids commonly obtained from wood pulp. Alternative feedstocks, such as as unavoidable food waste, are interesting resources for nano/microfibers. This research reports the production and characterization of microfibrillated lignocellulose (MFLC) from cassava peel (CP) and almond hull (AH) via acid-free microwave-assisted hydrothermal treatment (MHT) at different temperatures (120–220 °C). During processing, the structural changes were tracked by ATR-IR, TGA, XRD, 13C CPMAS NMR, zeta potential, HPLC, elemental analysis (CHN; carbon, hydrogen and nitrogen), TEM and SEM analyses. The microwave processing temperature and nature of feedstock exerted a significant influence on the yields and properties of the MFLCs produced. The MFLC yields from CP and AH shifted by 15–49% and 31–73%, respectively. Increasing the MHT temperature substantially affected the crystallinity index (13–66% for CP and 36–62% for AH) and thermal stability (300–374 °C for CP and 300–364 °C for AH) of the MFLCs produced. This suggested that the MFLC from CP is more fragile and brittle than that produced from AH. These phenomena influenced the gelation capabilities of the fibers. AH MFLC pretreated with ethanol at low temperature gave better film-forming capabilities, while untreated and heptane pretreated materials formed stable hydrogels at solid concentration (2% w/v). At high processing temperatures, the microfibrils were separated into elementary fibers, regardless of pretreatment or feedstock type. Given these data, this work demonstrates that the acid-free MHT processing of CP and AH is a facile method for producing MFLC with potential applications, including adsorption, packaging and the production of nanocomposites and personal care rheology modifiers.Graphic abstract

PENGARUH PERLAKUAN AMONIASI DAN FERMENTASI KULIT SINGKONG TERHADAP NILAI KECERNAAN PROTEIN KASAR DAN SERAT KASAR PADA DOMBA EKOR TIPIS JANTAN

This study aimed to determine the effect of ammoniation and fermentation of cassava peel on the digestibility of crude protein and crude fiber and the best effect of ammoniation or fermentation on the digestibility of crude protein and crude fiber in thin-tail sheep. This research was conducted in April-August 2019 in the sheepfold of Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research used 9 male thin-tail sheep, feedstuff, and sheepfold with 9 pens and feed bunk. This study used a Completely Randomized Design (CRD) consisted of 3 replications and 3 treatments. The treatments given were R0 (basal ration + 15% cassava peel), R1 (basal ration + 15% fermented cassava peel) and R2 (basal ration + 15% ammoniated cassava peel). Data were analyzed with analysis of variance and continued with Least Significant Difference Test (LSD) at 5% and or 1% significant level. The results showed that the effect of ammoniation and fermentation treatment of cassava peel had no significant effect (P> 0.05) on crude protein digestibility and crude fiber digestibility.
 
 Keywords: Thin-tail sheep, Crude protein, Crude fiber, Ammoniated and fermented cassava peel, digestibility

TOTAL BAKTERI ASAM LAKTAT DAN COLIFORM USUS ITIK CIHATEUP YANG DIBERI PAKAN MENGANDUNG KOMBINASI TEPUNG KULIT MANGGIS DAN KUNYIT (Total Lactic Acid Bacteria and Coliform of Cihateup Ducks Intestine that Given Feed Containing the Combination of Mangosteen Peel and Turmeric Flour)

The number of beneficial microbial populations (lactic acid bacteria/LAB) and pathogens (coliform) in the digestive tract of ducks is one indicator of duck health status. Healthy ducks have a beneficial microbial population more than pathogenic bacteria. The addition of herbal ingredients such as mangosteen peel and turmeric flour is thought to improve the health of ducks by increasing the LAB population. The purpose of this study was to examine the effect of the combination of mangosteen peel flour and turmeric flour on the total lactic acid bacteria and coliform of small intestine and caecum of Cihateup duck. The study was conducted experimentally using 60 male Cihateup ducks grouped into 5 feed treatments which contains a combination of mangosteen peel and turmeric flour at different levels as follows: 0.5% (R1); 1.0% (R2); 1.5% (R3); 2.0% (R4); and 2.5% (R5), respectively. The variables studied were total lactic acid and coliform bacteria in the small intestine and caecum of Cihateup ducks. The results showed that the treatments of feed significantly (P<0.05) affected the total lactic acid bacteria (except caecum) and coliform bacteria. The population of lactic acid bacteria tended to increase along with the increasing dose of combination treatment of mangosteen peel and turmeric flour. In contrast, the total population of coliform bacteria in the small intestine and caecum of ducks showed a tendency to decrease with increasing treatment doses. The use of a combination of mangosteen peel and turmeric flour at higher levels (2.0 – 2.5%) can increase the total LAB and decrease coliform bacteria in the small intestine and cecum of Cihateup duck.

Kualitas Organoleptik dan Nilai pH Kulit Kopi yang Difermentasi dengan Penambahan Level Trichoderma sp. yang Berbeda

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.

EFFECT OF THE ADDITION OF CASAVA PEEL AND LACTID ACID BACTERIA AS FEED ADDITIVES ON THE CHEMICAL PROFILE OF BROILER CHICKEN MEAT

The purpose of this research is to evaluate the effect of feed additives in the form of a combination of cassava peel and BAL on the chemical profile of broiler chicken meat in the form of protein, cholesterol, LDL and HDL broiler chicken meat. The material used was 144 broiler day old chicken (DOC), feed (containing 18.9% protein; 7.3% fat; 7.5% crude fiber; calcium 0.8%; Phosphorus 0.7%; energy metabolic (3044.9 kcal). This research used a completely randomized design with 4 treatments and 6 replications. T0 is a basal ration without the addition of feed additives (control); T1 is a basal ration + 50 ml / kg of feed additive; T2 is a basal ration + 100 ml / kg of feed additives and T3 is a basal ration + 150 ml / kg of feed additives. The results of the analysis of variance showed that the treatment of cassava peel and lactic acid bacteria affected the levels of meat protein and meat cholesterol but did not affect the levels of Low Density Lipoprotein (LDL) and High Density Lipoprotein (HDL) (P <0.05). Meat protein levels T0, T1, T2 and T3 respectively were 18.42%; 18.35%; 18.46% and 17.13%. Cholesterol levels of meat T0, T1, T2 and T3 were 1.49 mg / g; 1.43 mg / g; 1.08 mg / g and 1.05 mg / g. LDL levels of meat T0, T1, T2 and T3 were 0.32 mg / g; 0.35 mg / g; 0.37 mg / g and 0.37 mg / g. HDL levels of meat T0, T1, T2 and T3 were 0.18 mg / g; 0.16 mg / g; 0.15 mg / g and 0.19 mg / g. This study can be concluded that the addition of cassava peel can improve protein levels and reduce cholesterol levels but have not been able to improve LDL and HDL levels of broiler chicken meat.

Kualitas Organoleptik dan Nilai pH Kulit Kopi yang Difermentasi dengan Penambahan Level Trichoderma sp. yang Berbeda

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.

Effects of heat treatment of mandarin peel on flavonoid profiles and lipid accumulation in 3T3-L1 adipocytes

Citrus peel, a primary byproduct of citrus fruits, contains a variety of flavonoids. Heat treatment is a favorable food processing for solid peel to release bioactive compounds from tissues and intensify nutritional effects. In this study, we explored alterations of flavonoids by thermal treatment of mandarin peel and their effects on lipid accumulation and intracellular levels during differentiation of 3T3-L1 cells to adipocytes. The heat-treated sample showed stronger inhibition on the formation of lipid droplets than the non-treated sample, along with enhanced intracellular levels of flavonoids. Overall flavonoids, especially flavonoid aglycones showing better efficacy, were found to increase in the peel after heat-treatment. Our findings indicate thermal processing could help release flavonoids from citrus peel and convert them into aglycone forms, leading to efficient cellular uptake and suppression of lipid accumulation in 3T3-L1 cells. This study provides useful information of heat-treated citrus peel as potential dietary supplements with anti-obesity-related effects.

PENGARUH PEMBERIAN BERBAGAI KULIT JERUK SEBAGAI REPELENSI KUTU BERAS (Sitophilus oryzae L.) DAN SUMBANGSIHNYA PADA MATERI HAMA DAN PENYAKIT PADA TANAMAN DIKELAS VIII

This study entitled the effect of giving various orange peels as a repelence of rice lice (Sitophillusoryzae L.) and its contribution to pest and disease material in plants in class VIII. This study aims todetermine the effectiveness of various orange peels as a repelence of what type of rice lice andorange skin is most effectively used as a repelence of rice lice. The type of research used in thisstudy is quantitative descriptive research (where the data collection process uses statistical analysis)and the experimental method. The data obtained were analyzed statistically using Analysis ofVarience (ANOVA). Analysis of the variance of the treatment effects for a complete randomizeddesign (CRD) was carried out according to the F test. Based on the results of the research, eachtreatment was significantly different from the control. The highest percentage of rejection wasfound in the treatment of lime peel, which amounted to 56.25 at 76 hours and the lowest percentagewas found in the treatment of sunkist orange peel ie 27.5 at 76 hours. Hypothesis testing results forF count treatment (19> 1.79) and F count Factor A (40> 2.99) and F count on Factor B (102> 3.20),this states that slices of various orange peels (Citrus sp.) very significant effect to reject riceinfestation (Sitophillus oryzae L.), so that it is stated that H1 is accepted and H0 is rejected. Thus itcan be concluded that various citrus coolies are effective as repelensi rice mites (Sitophillus oryzaeL.).