Types Of Spices Research Articles

Pengaruh Pemberian Pupuk NPK dan Media Arang Sekam Terhadap Pertumbuhan dan Produksi Bawang Merah (Allium cepa L.)

Shallots are known as a type of spice for food flavoring and also as a traditional medicine whose benefits have been felt by the wider community. The production of shallots in Sijunjung Regency has not shown optimal results even though NPK fertilizers have been used. To overcome this, it is necessary to add organic fertilizers such as husk charcoal. This study aims to determine the effect of the growth and production of Allium cepa (L.) shallots on the combination of applying npk fertilizer and husk charcoal.The research was in the form of an experiment using a complete randomized design (RAL) with five treatments and four replicates. P0 treatment (NPK 0g/polybag + husk charcoal 0g/polybag), P1 treatment (NPK 1.25g/polybag x 8 + husk charcoal 80g/polybag), P2 treatment (NPK 1.30g/polybag x 8 + husk charcoal 90g/polybag), P3 treatment (NPK 1.35g/polybag x 8 + husk charcoal 100g/polybag), P4 treatment (NPK 1.40g/polybag x 8 + husk charcoal 110g/polybag). The variables observed were plant height, number of leaves per clump, number of tubers per clump, wet weight and dry weight. Furthermore, the data was analyzed using a variety of fingerprint analysis followed by a DMRT test with a level of 5% on data that had a real effect. The results showed that the combination of NPK fertilizer and husk charcoal had a real effect on the number of leaves per clump (P <0.05) and had no real effect on plant height, number of tubers per clump, wet weight and dry weight. The P4 treatment produced the highest number of leaves (34.50 leaves), while the highest number of bulbs was also achieved by the same treatment with an average of 8.75 bulbs per clump. The conclusion of the study results is Overall, the application of NPK and husk charcoal shows the potential for an increase in the number of leaves, but it is not significant in other aspects. Keyword: shallots, husk charcoal, NPK, growth, production

Mycobiota, Total Aflatoxins, And Ochratoxin A of Black And Green Cumin.

Because of the medical importance of cumin as well as it being one of the food additives to many Saudi dishes, there was a need to study the fungal load of this type of spice. This study aimed to determine the mycological profile of the retail black and green cumin distributed in different markets at western region, Saudi Arabia, using the dilution plat method on dichloran 18% glycerol (DG18) agar and incubation at 25°C. Using morphological criteria and molecular markers (internal transcribed spacer sequence), 39 species belonging to 18 genera were collected from different black cumin (33 species belonging to 17 genera) and green cumin (25 species belonging to 9 genera). Alternaria alternata, Aspergillus flavus, A. niger, A. ochraceus, Cladosporium cladosporioides, and Stemphylium botryosum were the most prevalent. Black cumin harbors fungal counts reaching 545 colony-forming units (CFU)/g, while green cumin included 500 CFU/g. Also, the natural occurrence of aflatoxins and ochratoxin A was also measured. Seventy-two cumin samples (90% of tested samples) showed toxin contamination. Aflatoxins and ochratoxin A ranged from 9.35 to 3.9 PPB in black cumin samples and from 4.08 to 5.75 PPB in green cumin samples.

Pangan fungsional dari bahan pangan tradisional: tinjauan pustaka

With the development of the times, most people often consume fast food or what is commonly referred to as junk food. The long-term effect causes many people to experience degenerative diseases like heart disease, diabetes, hypertension, cancer, and osteoporosis. Therefore, there is a need for solutions so that people can maintain a lifestyle to support their health. The solution is in the form of functional food derived from traditional ingredients, such as tempeh, tape, and also several types of spices. Functional foods are food ingredients that can provide many additional benefits to the body, apart from the basic nutritional functions of these foods. For example, such as consuming antioxidants derived from phytochemical compounds contained in some of these traditional ingredients. Phytochemical compounds that can act as antioxidants are used to counteract free radicals that occur in the body. These antioxidants can be obtained from tempeh, tape, and several spices. The spices include ginger, kencur, turmeric, temulawak, galangal, and cinnamon. Processed functional food products from several spices are used as health drinks, herbs, teas, juices, syrups, and sweets. Functional food from traditional ingredients has the potential to be developed. This is due to the sufficient production of raw materials and the community's need for functional food from these traditional ingredients. Regulations regarding functional food from traditional ingredients are considered insufficient, even though the government has made regulations regarding foods that have special nutrition. The aim of this study is to elaborate several traditional food ingredients and its function to help in maintaining the health in the body. As a results, this paper presents some research data that has been done previously related to some of the advantages of traditional food ingredients

Determinant Factors of Children's Blood Lead Levels in Java, Indonesia

IntroductionLead poisoning contributes to a significant burden of disease as a toxic substance found in air, soil, and water. In Indonesia, the risk of exposure is high due to the inappropriate recycling of used lead batteries. The objective was to investigate the factors that influence lead levels in children's blood. MethodsThis cross-sectional study assessed blood lead levels (BLLs) in children aged 12–59 months in four communities exposed to used lead-acid batteries (ULABs) recycling activities, comparing them to a control area. The study employed a threshold level of 20 μg/dL to identify high BLLs and utilized a sample size of 324 children from exposed sites and 240 from control sites. Questionnaires, blood lead tests and a home-based assessment for environmental exposures were applied. ResultsThe study participants comprised 295 boys and 269 girls, with an average age of 35 months. Significant disparities in soil lead concentrations median: Q1-Q3 were found between exposed (6581.7 : 2432.6–16647.1) ppm and control areas (253.5 : 158.8–417.1) ppm. Children in exposed areas had 3.9 times higher odds of BLL ≥20 μg/dL. Fathers with BLL ≥20 μg/dL had children with similarly elevated BLLs. Multivariate analysis identified socioeconomic status, study areas, environmental factors (cookware, food ware, spices, house cleaning), and children's behavior (breastfeeding duration) as determinants of elevated BLLs. Reported environmental factors had notable impact on BLLs, with aluminum cookware (aOR = 1.4, 95%CI [1.2–1.6]), food ware materials (aOR = 1.15, 95%CI [1.0–1.3]), type of spices (aOR = 2.7, 95%CI [1.7–48.0]), and house cleaning method (aOR = 2.9, 95%CI [1.2–7.1]). ConclusionThis study highlighted key risk factors affecting children's blood lead levels (BLL) and emphasized the urgency of employing effective strategies to remediate lead-contaminated soils in exposed regions. The findings underscore the need for prompt medical intervention and monitoring for children in these areas, with additional research essential to fully understand lead poisoning pathways in the environment.

Ethnobotany of spice plants in Namo Rambe village, North Sumatra, Indonesia

Ethnobotany is a science that studies the relationships between humans, both tribes and social groups, and their interactions with plants. Spices are defined as spices derived from plants or herbs, both fresh and dried, which are aromatic and can be used as seasonings, flavor enhancers, fragrances and food preservatives. This research was conducted in Namo Rambe Village, Pancur Batu District, Deli Serdang, North Sumatra. Sampling was carried out using observation and interview methods and then analyzed descriptively by paying attention to the UVS (Use Value Species), FUV (Family use-value) and FL % (Fidelity level) values. Based on the results of interviews with 40 respondents, 25 types of spices consisting of 13 families were obtained. The highest UVS value for Z. officinale is 0.375, meaning Z. officinale has a significant role in people’s lives and is often used in various aspects of daily life. The lowest UVS index is 0.025%. found in 6 plant species, meaning these plant types are not often used in everyday life. The highest FUV index is 0.18 for spices from the Poaceae family, which means that plant types from the Poaceae family are often used by people in everyday life and the lowest is 0.03 for the Solanaceae family, which means that plant types from the Solanaceae family are not often used by people in their daily life. everyday life. The highest FL index (%) in spice plants is 32.5% in Z. officinale plants, meaning that this type of plant is most widely used by people for food, drinks, medicines and the lowest FL index (%) in T. indica plants, A. schoenoprasum, C. frutencens, A. cardamomum, K. galangal, P. ningrum, M. fragrans amounted to 2.5%, which means that people do not use many of these types of plants as medicinal ingredients.

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices (1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes) were investigated. Analysis of the proximate composition included moisture content (6.54-19.49%), ash content (6.53-22.48%) and acid insoluble ash content (0.41-1.12%). Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 (10247.6 Scoville Heat Unit (SHU)) and S9 (38861.7 SHU) samples, respectively. Total carotenoid content ranged from 739.8–1941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

Use of herbs and spices in cooking and food preparation in Australia

The Mediterranean diet (MedDiet) is largely a plant-based dietary pattern which is associated with a reduced risk of numerous chronic diseases(1,2). A traditional MedDiet contains a wide variety of wild herbs and spices, which are frequently used in cooking and food preparation(3,4), and are a valuable source of antioxidants. However, little is known about herbs and spices use in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households. A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online survey. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and the perceived level of confidence for use of herbs and spices in cooking and food preparation. Given the lack of a previously validated and reliable survey instrument, the authors developed a prototype questionnaire that was initially piloted against a separate representative sample for face validity. A total of n = 400 participants responded and completed the survey. Participants were mostly female (n = 340; 85.0%) with a mean age of 46.5 ± 14.7 years and were overweight (BMI: 26.4 ± 6.0 kg/m2). In the previous 12 months, two-thirds of participants (n = 258; 64.8%) reported consuming herbs and spices 1-2 times per day, which were most commonly consumed as part of lunch or dinner meals (n = 372; 94.2%). Basil (n = 391; 97.8%), pepper (n = 390; 97.5%), and garlic (n = 387; 96.8%) were the most frequently used and consumed herbs and spices. A quarter of participants reported using basil 1-3 times per month (n = 104; 26%), while a quarter reported using pepper (n = 104; 26%) and garlic (n = 103; 25.8%) daily. The majority of participants identified that they were extremely confident (n = 159; 39.8%) or very confident (n = 149; 37.3%) using herbs and spices in cooking and food preparation. Most participants (n = 282; 70.5%) reported growing herbs and spices in their own homes. This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily, with basil, pepper, and garlic being the most frequently consumed. Further investigation into the quantities needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future research.

Reductions in spice lead levels in the republic of Georgia: 2020–2022

Spice adulteration using yellow lead chromate-based pigments has been documented as a growing global health concern. Spices from the Republic of Georgia with extremely high levels of lead, up to an order of magnitude higher than any other spices worldwide, have been implicated as sources of child lead poisoning. The objectives of this study were to 1) evaluate lead concentrations in spices sampled across the country of Georgia between 2020 and 2022, and 2) assess factors associated with spice adulteration, specifically the role of spice quality and regulatory enforcement. Spice samples were collected from 29 cities nationwide. The most populous cities were selected in each administrative region as well as those of importance to the spice supply chain. Sampling was carried out at the largest spice bazaars in each city. The regions of Adjara and Imereti were the focus of qualitative interviews conducted in 2021 with key businesspeople selling spices with very high and low levels of lead. The same cities and bazaars were visited at each of three sampling periods between 2020 and 2022. In total, 765 spice samples were collected. Lead concentrations in spices decreased over time, with a maximum of 14,233 μg/g in 2020 down to 36 μg/g in the final sampling round of 2022. A logistic regression determined that sampling round, region and spice type were associated with elevated lead in samples. Samples from Adjara and those containing marigold had the highest lead levels. Interviews with eighteen prominent spice vendors revealed difficulties sourcing sufficient quantities of high quality, brightly colored marigold, and concerns about adulteration. Interviews with two authorities from the National Food Authority highlighted the increased attention on regulating lead in spices since 2018. Continued monitoring and periodic regulatory enforcement may adequately disincentivize further adulteration with lead chromate in the spice industry in Georgia.

Divide et Impera in the Banten Sultanate: The Political Succession of Sultan Haji and VOC's Pepper Monopoly in the 17th and 18th Centuries

Nusantara's spice commodities became one of the determining factors of the global spice trade in the 17th and 18th centuries. There were three types of superior spices produced by the Nusantara such as cloves, nutmeg, and pepper. In the 17th century AD, Banten Sultanate was known as a pepper producer, and its pepper trade significantly influenced the economic and political development of the region. Apart from improving the economy, this commodity was also used to establish diplomatic relations between foreign nations. However, the pepper trade also became one of the factors that caused conflict in the Banten Sultanate. The implementation of the divide et impera strategy by the VOC caused an internal conflict between Sultan Haji and Sultan Ageng Tirtayasa. The conflict occurred when Sultan Haji allied with the VOC to succeed his father, Sultan Ageng Tirtayasa. Sultan Haji made an agreement with the VOC in 1684, allowing the company to monopolize the pepper trade. This research examines this issue by looking at the overall condition of the pepper trade before and after the VOC's presence in the Banten Sultanate and the succession of Sultan Haji through the 1684 pepper trade agreement. This qualitative research uses historical research methods with a political approach. The theory used in this research is political economy theory, which includes understanding power, economic system, and public policy. The historical research method comprises heuristics, verification, interpretation, and historiography stages. The analysis using a political approach reveals the extent to which the Banten Sultanate's pepper trade policy influenced the succession of Sultan Haji and the monopolization of the pepper trade by the VOC.

Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry

Spices and herbs are widely used in the meat processing industry to improve the taste and flavor of the food products. They contain a wide range of essential oils and biologically active components possessing antioxidant potential. Surge of spices consumption leads to their adulteration; at the same time, species identification is complex and requires increased knowledge about the peculiarities of their structure. This study researched the antioxidant potential (AOP) of six spices and three fragrant herbs, defined their structure and histological parameters of their identification. To assess AOP, total antioxidant capacity (TAC) was defined using the methods of Oxygen Radical Absorbance Capacity (ORAC) and free radical DPPH, and the main classes of AO were identified with the help of qualitative reactions, microstructure was analyzed via three staining methods. Among six classes of AO the flavonoids were found in all extracts. All of four AO classes were found in basil and allspice. Allspice extract showed the highest TACDPPH (2,876.05 ± 19.83 µmol-eq.quercetin/l), the lowest value was found in parsley extract (157.97 ± 4.80 µmol-eq.quercetin/l). At the same time, the highest TACORAC was found in the extract of dill greens and basil greens — 9,789.51 ± 433.22 μmol-eq.quercetin/l and 9,692.91 ± 203.42 μmol-eq.quercetin/l, respectively, and its lowest content was found in ginger — 956.98 ± 241.79 µmol-eq. quercetin/l. The microstructural features of cells peculiar for each sample were defined: external protective tissues, seed hulls, storage tissue, secretory and formative tissues, and their ability to perceive staining with general and specific dyes. The results obtained make it possible to test the composition of dry spices and herbs, to reveal their presence in the ready-to-consume meat products and to exclude cases of their adulteration.

Monitoring of Aflatoxins B1, G1, B2, and G2 in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.

A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 μg/kg) was detected in the bay leaf sample, while the highest value for AFB2 (3.461 μg/kg) was found in red chili powder. The values of AFG1 and AFG2 did not exceed 2.59 μg/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB1 was found in 21 samples of six types of spices, while AFG2 was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 μg/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB1, AFB2, AFG1, and AFG2 levels in the Kingdom of Saudi Arabia spices.

The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala)

Iron and vitamin A contents of Cassava-based pancake (Kabalagala), a delicacy among children in northern Uganda have recently been improved through the addition of biofortified iron-rich beans and orange-fleshed sweet potato. The nutritionally improved product (NIK) was designed as a strategy to address iron and vitamin A deficiencies which are endemic challenges among children in Uganda. However, the NIK had a lower microbial shelf life (24 h) than the original product (72 h). The objective of this study was to investigate the potential of the spices; rosemary, ginger, and garlic to improve the microbial shelf life of the NIK. Each of the spices was used individually to prepare NIK at a rate of 0.5, 0.75, and 1 %. The resultant products were evaluated for counts of total microbial load, Enterobacteriaceae, lactic acid bacteria, yeasts and molds as well as consumer sensory acceptability during storage at ambient temperature. Results of One-way Analysis of Variance (ANOVA) showed that all the spices exhibited potency against the microbial groups investigated only when included in the NIK at 0.75 % or 1 % (p < 0.05). The microbial shelf life of the NIK based on total microbial count increased from 24 to 72 h depending on the spice type and concentration. The spice, 1 % ginger resulted in Enterobacteriaceae and yeast and molds counts within acceptable microbial threshold for the entire storage time (72 h) with a maximum load of 3.41 and 2.82 log10 CFU/g, respectively. The NIK containing ginger or garlic at 0.75 or 1 %, was more accepted and the extent of acceptability increased with storage time (p < 0.05). Based on the overall acceptability, the consumer acceptability varied from 1 % garlic >0.75 % garlic >1 % ginger >0.75 % ginger >0.5 % ginger in decreasing order. Spearman's correlation analysis revealed a strong association between the sensory parameters examined (appearance, aroma, texture, taste) and the overall acceptability of the products (p < 0.05). The magnitude of association between appearance, aroma, texture, taste and overall acceptability varied between 0.396–0.703, 0.504–0.679, 0.452–0.589, and 0.498–0.698, respectively. This study has demonstrated that ginger or garlic when applied at 0.75–1 % improves microbial shelf life of NIK concomitant with better consumer sensory acceptability. Therefore, ginger or garlic can be applied at 0.75–1 % to produce microbiologically and sensorially acceptable NIK for use to improve intake of vitamin A and iron among children in Uganda.

Authentication test of seasoning food materials made from turmeric using real-time PCR

The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product. The sample set consisted of 10 types of spices based on turmeric, which were obtained from various supermarkets. The research employed real-time PCR analysis using the SYBR Green method as the chosen approach. Data analysis was performed based on Ct analysis and Tm analysis. The measurement of DNA purity and concentration resulted in a DNA concentration value of 56.205 and a DNA purity value of 2.302, measured at a wavelength of A260/A280. The real-time PCR analysis yielded Ct values ranging from 15.20 to 15.83 with an average of 15.50, and Tm values ranging from 78.70 to 89.00 with an average of 78.83. Based on these data, it can be concluded that the ready-to-use spice products, claimed to be made from genuine turmeric, indeed contain turmeric, as supported by the results of real-time PCR amplification.

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential.

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

Performance Analysis of Naive Bayes Variation Method in Spice Image Classification Using Histogram of Gradient Oriented (HOG) Feature Extraction

Indonesia has a lot of natural wealth of spices. The diversity of spices is an inseparable aspect of Indonesian history. Spices and seasonings are biological resources that have long played an important role in human life. Indonesian spices have almost the same color and shape. The purpose of this study was to analyze the performance of the Naïve Bayes variation method in classifying spices using a Histogram Of Oriented Gradient (HOG) feature extraction. Based on 3 tests, the performance of the four Naïve Bayes variation methods carried out in this study, it can be seen that testing 5 types of spices using the Gaussian Naïve Bayes method obtained the best performance with an accuracy of 0.946, a precision of 0.95, a recall of 0.945, f1 score of 0.947, f beta score of 0.946, and Jaccard score of 0.90. Where as using the Complement Naïve Bayes method gets the lowest performance. From the results of this study it can be concluded that by utilizing HOG feature extraction and the Naïve Bayes variation method, maximum classification results are obtained in classifying spices. To obtain more accurate classification results, consider using other methods and other feature extraction

UJI EFEKTIVITAS EKSTRAK RIMPANG LENGKUAS MERAH (Alpinia Purpurata K. Schum) TERHADAP Candida albicans

Infectious diseases are diseases caused by the entry and breeding of microorganisms, namely bacteria, viruses, fungi, prions and protozoa into the body, causing organ damage. Candidiasis is a disease caused by the fungus Candida albicans, commonly found in the skin, mucous membranes and digestive tract. Infection control usually uses antibiotics, but continuous use can lead to resistance to microbes, the use of alternative materials is needed. Red galangal is one type of spice that has been widely used as a phytopharmaceutical product or a product that utilizes vegetable resources as a source of medicinal ingredients. The purpose of the research was to determine the effect of red galangal rhizome extract on the growth of Candida albicans. The methods used are experimental and disc diffusion method. Based on the results of the study, it can be seen that there is an inhibitory response seen from the difference in the distance of the inhibition zone between the negative control and several other concentrations. The results of the measurement of the inhibition of Candida albicans using concentrations of 10%, 20%, 40%, and 60% respectively 11.3 mm, 13 mm, 13.3 mm, 14.3 mm. positive control (ketoconazole) formed an inhibition zone diameter of 8.6 mm while negative control did not form an inhibition zone. Based on the results of the study, it can be concluded that the red galangal rhizome extract (Alpinia purpurata K. Schum) has the ability as an antifungal against the growth of Candida albicans.

Nutrition facts and antioxidant activity of spices biscuits as functional snacks to immune booster

The decline in the number of COVID-19 does not return people's conditions to the period before the pandemic. Efforts to prevent the spread of the coronavirus are still being carried out by implementing health protocols and keeping the body's immunity in top shape, one of which is by consuming balanced nutritious foods high in antioxidants. The research aims to develop high-antioxidant biscuits made from local flour and spices as a functional snack to increase the body's immune system. The research was held from September 2021 until January 2022 at the Faculty of Medicine and Health Universitas Muhammadiyah Jakarta. The research design was experimental, using a Completely Randomized Design (CRD). The biscuit formulation process was carried out by substituting wheat flour with purple sweet potato flour at five different ratios (4:0, 3:1, 2:2, 1:3, 0:4) and adding seven types of spices (Ginger, Cinnamon, Turmeric, Kencur, Lemongrass, Curcuma, and Cloves) with the same amount for each formula—a total of 30 semi-trained panelists in the sensory test. Data were analyzed using Kruskal Wallis. Proximate analysis and antioxidant analysis using the AOAC method and DPPH method. The results showed that the selected formula based on the sensory test was F2 with a ratio of wheat flour to purple sweet potato flour of 2:2. The hedonic test showed that there were significant differences in the color, texture, and aftertaste on biscuits (p=0,000, p=0,031, p=0,023 respectively). F2 is the formula the panelists chose, which has nutrition facts that meets SNI biscuits (2011) and has intense antioxidant activity (14,6 ug/mg).

SYSTEMATIC REVIEW : UJI AKTIVITAS ANTI BAKTERI EKSTRAK BUAH ANDALIMAN (ZANTHOXYLUM sp)

One type of spice whose utilization is still very limited is andaliman (Zanthoxylum sp), the Rutaceae tribe which is a typical Batak cooking spice. This study uses a systematic review method. The data used in this study are from research results that have been published in national and international journals. The results of a search for journal publications related to Andaliman Antibacterial Activity (Zanthoxylum sp) for the first phase of the 2012-2022 publication period obtained 34 domestic and foreign journal publications. After conducting a review based on the criteria, 14 journals were selected, 6 Indonesian language journals and 8 English language journals. 24 journals were excluded because they did not meet the criteria. The disc diffusion method is the most widely used method. S aureus and E.coli most dominant of data on Minimum Inhibitory Concentration (MIC) related to the antibacterial effect of andaliman (Zanthoxylum sp).

Assessment and health risk study of some heavy metals in instant soup and chicken stock products from Jordanian market

As a result of different human activities in different industrial and agricultural fields, heavy metal toxicity increases day by day. Some of these metals pose a severe threat to the human body, even if these are present in low quantities. These metals are therefore, referred as human carcinogens according to the United States of Environmental Protection Agency (USEPA) because they damage the organs in the human body as a result of their non-degradable nature, ability to accumulate, and having prolonged biological half-lives. There are many routes through which toxic heavy metals can enter the human body, including polluted water and soil and dietary intake. New food products have been widely spread out such as instant soup noodle products which are manufactured from different types of vegetables and spices and subjected to industrial processes. As a result, contaminations by some heavy metals is possible. The objective of this study was to assess the content of Manganese (Mn), Chromium (Cr), Cadmium (Cd) and lead (Pb) in different branded chicken stock powder from Jordanian market. The analytical method was based on the digestion of different types of chicken stock samples prior to their Atomic Absorption Spectrometry analysis. The selected heavy metal concentrations ranged from 0.0407 to 1.08, 0.0211 to 0.592, 0.0134 to 0.0923 and 0.227 to 0.645 mg/kg for Mn, Cr, Cd and Pb, respectively. The maximum levels of Pb and Cd were detected in different brands of powdered soup products. The results found were within the accepted levels compared to food samples from reported research. In order to assess the health effects of the selected heavy metals, a scientific survey was performed on a group of people to assess the daily intake of the studied soup products. As a result, Health Risk Assessment (HRA) was evaluated from the estimated daily intake (EDI) of metals from the selected food samples. The obtained results showed that the selected food samples are quite safe and healthy according to the maximum recommended metal levels taken by humans. Key words: Heavy metals, Food samples, Atomic absorption spectrometry, Soup, Health Risk

Investigation of Virulence and Antibiotic-Resistance of Bacillus cereus Isolated from Various Spices.

Spices and herbs are potential vectors for virulent and pathogenic micro-organisms, which cause illness in consumers, contribute to spoilage, and reduce the durability of foodstuffs. The present study aims to provide relevant data about virulence and antibiotic resistance of Bacillus cereus isolated from various spices. A total of 200 samples of 8 types of spices (black pepper, chilli, white pepper, cumin, cinnamon, turmeric, curry powder, and sumac) were collected from various markets, retail shops, and sucuk production premises located in the Isfahan province of Iran. Presumptive B. cereus strains were obtained using Bacara Agar plates after enrichment in saline peptone water and final colonies were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Enterotoxin (HBL) and nonhaemolytic enterotoxin (NHE) production were assessed using the Duopath® Cereus Enterotoxins Test kit. The Kirby-Bauer disc diffusion method was applied as antibiotics susceptibility test. PCR was used to detect Emetic toxin gene (CES and CER) and enterotoxigenic toxin gene (cytK, nheA, hblC, and entFM). Results show a significant prevalence of B. cereus (42%) in spices. However, the spices meet food safety recommendations (<104 cfu/g). Antibiotics susceptibility test show alarming rate of resistance to beta-lactam antibiotics specially ampicillin (83.33%) and penicillin (82.14%). Concerning the toxin producing capacity more than half of the isolates (51.19%) produce NHE toxin and 27.38% produce HBL toxin. The most abundant gene were nheA, nheB, and nheC and a combination of 4 genes (entFM, nheA, hblC, and cytK) was detected in many isolates. In conclusion, the presence of multidrug resistant B. cereus strains carrying diarrhoeal toxin-encoding genes in spices intended for human consumption represents a serious health hazard. These results indicate the need for regular surveillance of the occurrence of B. cereus strains in spices and food products in Iran.