Vegetable Peels Research Articles

Enhancing hydrogen production from anaerobic digestion of pretreated fruit and vegetable peels using Clostridium butyricum NE133

This study aimed to investigate the feasibility of hydrogen production (HP) by Clostridium butyricum NE133 from different fruit and vegetable peels (FVPs) as substrates. In addition, the kinetic parameters of hydrogen production and optimization of the anaerobic dark fermentation conditions were analyzed. Clostridium butyricum NE133 was isolated from domestic wastewater and selected as the front runner hydrogen-producer from glucose with maximum hydrogen production (Hmax) of 1778.00 ± 15.03 mL/L, maximum production rate (Rmax) of 961.95 mL/L/h and lag phase (λ) of 28.12 h. NE133 was genetically identified (accession number PP581793) and shown to harbor the Fe-Fe hydrogenase gene. This isolate showed a high potential to produce hydrogen from anaerobic fermentation of watermelon peels with Hmax of 1062.67 ± 11.92 mL/L, Rmax of 268.01mL/L/h and λ of 33.92 h. The watermelon peels were subjected to different pretreatment methods to enhance the dark fermentation by C. butyricum NE133. It was revealed that the combined physicochemical treatment (0.05 M H₂SO₄/121°C) significantly increased hydrogen yield, with 2300.33 ± 0.88 mL/L, Rmax of 1065.56 mL/L/h and λ of 22.39 h with a high accuracy of R2 (0.9999). The study emphasizes the effectiveness of using C. butyricum NE133 for sustainable biohydrogen production. The findings also indicate the feasibility of converting agricultural waste into valuable energy sources, contributing to waste management and renewable energy solutions.

The significance of biowaste drying analysis as a key pre-treatment for transforming it into a sustainable biomass feedstock.

The objective of this study is to investigate the drying kinetics of fruit and vegetable peel biowaste using a sustainable technique as a key-pretreatment for its conversion into useful feedstock. Biowaste represents a missed potential source of bioenergy and bioproducts, but moisture removal is required, and conventional drying methods are expensive since they require great quantity of energy supplied, almost always, by a non-renewable energy. In this study six batches with the same quantity of biowaste, and heterogeneous physical composition were dried under open-sun conditions. We evaluated the influence of the interaction between drying area and the initial moisture content on drying rate. Eight semi-theoretical models were fitted using Levenberg-Marquardt algorithm to predict drying rate, and their accuracy was assessed through goodness-of-fit tests. Maximum moisture content to preserve biomass (10%) was reached on 5th day and the equilibrium on 16th day of drying. According to goodness-of-fit test (R 2=0.999, χ 2=4.666×10-5, RMSE = 0.00683) the best model to predict drying rate was Two-term model. The mathematical model obtained from Fick's second law is reliable to predict drying kinetics, R2 (0.9648±0.0106); despite the variation between drying area and initial moisture content. Kruskal-Wallis test showed that drying rates between batches are not significantly different (p=0.639; 0.05); nor effective diffusion coefficient (D eff =4.97×10-11±0.3491×10-11), (p=0.723; 0.05). The study of drying kinetics is crucial for selecting the optimal biowaste treatment based on its generation context. This could enable its use as feedstock for bioproduct or bioenergy production, thereby reducing waste accumulation in landfills and environmental impact.

Can children and artificial intelligence be sources of ideas for school meal preparations based on whole food utilization?

Involving children in creation of school meals is important to engage them on healthy and sustainable eating habits, and the whole food utilization is a way to avoid food waste and increase the consumption of nutrients. Also, artificial intelligence (AI) has shown to be an interesting source of new ideas but has not been used for designing children’s meals. The aims of the work were to evaluate the potential of school meals either co-designed by children or generated with AI, and to explore parents’ perception towards the utilization of whole food in their children’s meal. Children, with the potential support of their parents, proposed recipes with whole fruit/vegetable utilization, and a selection among the suggestions was conducted by nutritionists and the school cooks. The selected meal was compared to a similar recipe from ChatGPT generated from a simple prompt with regard to their acceptance and emotions evoked. The two dishes were variations of carrot pie recipes including vegetable peel and were both prepared by experienced school cooks. A third recipe proposed by the school’s cooks was used as comparison. Parents’ perceptions towards whole food utilization to their children were elicited by sentence completion methodology. Results showed that children liked both their and the cooks’ recipes but rejected ChatGPT’s recipe. Both cooks’ and children’s carrot pies evoked positive emoji pairs, meanwhile ChatGPT’s carrot pie was associated to emojis of negative connotation. Texture and unfamiliar taste were cited to justify the rejection. For parents, the utilization of whole fruits/vegetable in children’s meals is perceived as a good and nutritious idea, but safety concerns were revealed. This work demonstrates co-design with school children and whole food utilization as actionable strategies towards reducing waste of nutritious resources. Moreover, the study reports an unsuccessful exploratory usage of ChatGPT through a task-focused prompt. This may suggest the importance of specifying the context of the task when prompting an AI, to compensate for contextual information that is implicitly available to humans. Concerns about safety aspects should be addressed to ensure parents’ support for whole vegetable utilization in school meals.

Transformation of carcinogenic hexavalent chromium and nitrophenol isomers in aqueous media using leftover vegetable peels

Transformation of carcinogenic hexavalent chromium and nitrophenol isomers in aqueous media using leftover vegetable peels

Fruit and vegetable peel characteristics and their conversion to biosorbents using hydrothermal carbonization and pyrolysis: A review

Peels make up a considerable proportion of solid waste generated from fruit and vegetable production and processing. If not properly managed, they could contribute to environmental degradation through the dispersion of nutrient-rich leachate and the release of various greenhouse gases. Alternatively, these peels could be transformed to biosorbents, which could assist in the removal of pollutants of environmental and human health concerns from wastewaters. Using peels as raw material for biosorbent production is an environmentally friendly and cost-effective option for waste disposal. Peels also contain bio-activators, which can be used to activate the biosorbent produced, minimizing the use of synthetic chemicals for biosorbent activation. This review considers the different physicochemical characteristics of vegetable and fruit peels that make them suitable raw materials for biosorbent production. Additionally, their transformation to biosorbents using hydrothermal carbonization and pyrolysis is discussed. The review concludes with a discussion on the efficiency of peel-based biosorbents in the removal of diverse types of pollutants from wastewater.

Self‐Powered Supercapacitor with Bifunctional Separator in Suppressing Self‐Discharge

AbstractIntegrating energy harvesters with energy storage devices helps enhance energy utilization efficiency. The requirement for external power sources in energy storage devices can also be addressed by the development of an all‐in‐one single system. Vegetable peels can be used as piezoelectric energy harvesters due to the generation of electric dipole within cellulose. The self‐discharge processes cause open circuit potential decay, resulting in a loss of energy stored within the cell. The self‐discharge rate can be controlled by using a piezoelectric separator. This work used garlic skins as a piezoelectric separator, which helped delay the self‐discharge rate. The supercapacitor using Ni−Mn oxide as positive and Fe−Ni sulfide/RGO as negative electrode materials was fabricated with garlic skin as a separator. The device was charged from an initial OCP of ~0.15–~0.37 V in ~ 4 sec by finger tapping. The OCP decay rate was reduced by~88 % compared to that of using the Whatmann separator. The fabricated Ni−Mn oxide RGO/garlic skin/FeS2 RGO exhibited ~72.2 W h kg−1 energy density at a power density of ~2 kW kg−1 in an operated potential window of ~2 V. This research provides a cost‐effective method for developing piezoelectric supercapacitor with low self‐discharge rate.

Making A Multi Purpose Liquid (Eco-Enzyme) as An Alternative for Prosesing Household Organic Waste and Reviewing Its Benefits

<p><em>This activity was conducted to increase public awareness and knowledge in managing household organic waste into eco-enzymes. Eco-enzyme is a natural liquid from the fermentation process of organic kitchen waste such as fruit and vegetable peels, granulated sugar (white sugar, brown sugar, or cane sugar), and water. The training activity was held at the home of the head of Gentan Hamlet, Doplang Village, Bawen Subdistrict, Semarang Regency on Wednesday, October 25, 2023, with the training participants being women members of Dasawisma (Dawis). The activity was carried out using socialization and demonstration methods to facilitate participants' understanding of the material and the process of making eco-enzymes. Based on the evaluation results, the participants were very enthusiastic about learning new knowledge they did not know before. Participants learned about the technology of making eco-enzymes from household waste. In addition to creating a clean environment, the resulting eco-enzyme also provides various benefits for life.</em></p>

The potential of ecoenzymes on vegetative and generative growth in curly chili plants (Capsicum annuum)

Background: Red hot chili (Capsicum annum) is one of the important commodities for the community. The use of inorganic fertilizers in chili cultivation in the long run can disturb the soil balance. Therefore, it is necessary to make efforts to maintain and improve soil aggregation, so that soil particles more easily bind organic matter. One important effort is to apply organic fertilizer to the soil. One alternative liquid organic fertilizer that can be used is Ecoenzyme (EE). EE is the result of fermentation of organic kitchen waste such as leftover fruit and vegetable peels, molasses and water. This study was conducted to obtain the optimal concentration of EE on the growth and chlorophyll levels in Capsicum annum plants. Methods: There were 6 treatments in this study, namely E0 (no treatment as negative control), E1 (goat manure with soil: husk: fertilizer ratio of 1:2:1 as positive control), and different concentrations of EE, namely, E2 (EE 1ml/1 liter of water), E3 (EE 5ml/1 liter of water), E4 (EE 10ml/1 liter of water) and E5 (EE 15ml/1 liter of water). Findings: The results of significance data analysis with Duncan at the 5% level showed that treatment E1 was significantly different from the other treatments and treatment E4 showed different results but not significant with other EE treatments based on vegetative and generative growth parameters. Conclusion: The conclusion of this study is that the optimal concentration of EE to increase growth and chlorophyll levels in curly chili plants at a dose of EE 10ml/1 liter of water. Novelty/Originality of this Study: The novelty of this investigation lies in its examination of the effects of ecoenzyme, an organic liquid fertilizer derived from fermented kitchen waste, on the growth and chlorophyll content of curly chili (Capsicum annuum) plants. This research is unique as it applies ecoenzyme to a horticultural crop that has not been extensively studied in this context, offering insights into sustainable agriculture practices and nutrient recycling.

Performance of Hermetia illucens reared on pure, mixed, and sequentially mixed organic wastes regionally available in central Argentina

Abstract Black soldier fly larvae (Hermetia illucens L.) are proficient decomposers of organic matter. We compared experiments with local substrates containing: domestic residues (DR), and brewery wastes (BW) in pure form, or mixed with in two different proportions (BW70 or BW30), and two sequential diets in which larvae were fed first DR and then BW (DR/BW) or vice versa (BW/DR). The effects of the diets on life cycle parameters for mass production of H. illucens larvae were evaluated using general linear mixed models, ANOVA and Kruskal-Wallis. The pure DR diet significantly prolonged the developmental period (47.8 days), although the pupal stage was shorter in larvae fed on this diet (13.8 days). Larval survival was similar between treatments (over 85%), but pupal survival tended to be higher in the mixed diets (over 96%). Larval weights differed significantly between treatments, with mixed diets promoting greater weight gains than pure and sequential diets. Larvae fed a DR/BW diet gained more weight than those fed a BW/DR diet. The highest mean larval weights (0.23 g) were observed in the mixed diet BW70, followed by the sequential diet DR/BW (0.22 g). Mixed diet BW70 also resulted in larger wings and bodies in both sexes. Sequential diet BW/DR and pure diet DR resulted in the smallest adult sizes. Sex ratios varied, favouring male emergence (1.8 M:0.2 F) in pure diet DR and in both sequential mixed diets (1.7 M:0.3 F and 1.3 M:0.7 F, respectively). This study highlights the importance of higher total protein plus carbohydrate concentrations in diets for optimal larval rearing, favouring mixed diets BW70. Carbohydrate-rich substrates should be provided earlier in the cycle to benefit larval and adult performance. Locally available waste vegetable or fruit peels, brewery waste, and spent yerba mate proved to be viable substrates for larval rearing, providing economic and environmental benefits for H. illucens rearing.

Pelatihan Pemanfaatan Limbah Organik dari Buah-buahan dan Sayuran Sebagai Bahan Baku Pembuatan Eco Enzyme

People have a significant need to consume fruits in daily life. Overall, the pulp of the fruit is the only part that is utilized; thus far, fruit rind is rarely utilized and is merely wasted. Similarly, whenever it relates to vegetables, only the desirable sections are picked; the tougher sections, such as the stems, are usually eliminated. Potential raw materials for the production of eco enzyme (which can be used as liquid organic fertilizer) abounds in the profusion of fruit and vegetable waste. Typically, organic waste is neglected, resulting in an offensive odor that affects the environment's cleanliness and may pose health risks. In an attempt to mitigate the adverse effects caused by organic waste, alternative raw materials for the production of liquid organic fertilizer and eco-enzymes may be derived from fruit and vegetable peel waste. The production process of eco enzyme commences with the segregation of organic waste, which will serve as its main material. Subsequently, blend the components in the suggested proportions (1 part sugar/molasses to 3 parts organic matter to 10 parts water). Three months after the mixture is complete, eco-enzymes may be harvested. The collaborators of this community service endeavor consist of housewives, beverage vendors, and organic waste-focused community organizations. Encouraging economic and social autonomy in the community is the objective of this Community Service Program activity, to educate and raise awareness among the general public regarding the proper disposal of organic garbage in order to create a more sanitary and habitable environment and a greener planet, enhance both soft and physical skills while fostering greater social harmony and comfort.

Label-free detection of thiram in trace quantity in fruits and vegetables using chemically made SERS-active substrate

Surface-enhanced Raman spectroscopy (SERS) provides a sensitive, rapid, and accurate mechanism to detect and classify the analytes in trace concentrations. Numerically optimized design and its accurate fabrication plays an important role in realization of a SERS-active substrates, used to enhance the Raman signals. Thiram (tetramethyl-thiuram disulfide) is a fungicide that is used to protect the crops from fungal infections. However, excessive use of thiram can cause several health-related complications and must be avoided. In this study, we have laid out a simple but fast and sensitive SERS technique and demonstrated its application for the detection of thiram residues in vegetable and fruit peels. This study employs silver nanoparticles decorated with reduced graphene as SERS-active substrate to detect R6G and thiram in trace amount in tomato and apple peels. The proposed substrate yielded an enhancement factor of about 1016 for the most prominent Raman mode. We were able to achieve the detection limit of 1000 pM and 100 pM concentrations of thiram in tomato and apple peels respectively, using the proposed SERS-active substrate. It was also able to detect PNBA, an explosive analyte, up to nanomolar concentration, demonstrating the versatility of the proposed substrate. The proposed scheme has a great potential for detection of adulterants in fruits and vegetables and can also be implemented for trace detection in various other fields such as narco-analysis, defence and medicine etc.

Potensi Pemanfaatan Enzim Biokatalitik dari Kulit Buah dan Sayur untuk Pengolahan Limbah Cair Rumah Sakit

Health services in hospitals produce hazardous and infectious waste that comes from sharing sources of activity. The research carried out experimentally in laboratory aims to determine the effect of biocatalytic enzyme treatment from fruit and vegetable peel (concentration variations of 5%, 10%, 15%) on pH, chemical oxygen demand (COD) levels, total suspended solids (TSS), and total coliforms of hospital liquid waste. From the research results, it was found that the addition of biocatalytic enzymes was very effective in reducing the total coliform concentration. The highest reduction in coliforms occurred with the addition of 15% enzyme, where there was a decrease from 1600 MPN/100 mL to 500 MPN/100 mL at a digestion time of less than 24 hours. After a digestion time of 2 days, no coliforms were found in the wastewater samples. However, there was a decrease in pH and an increase in TSS and COD concentrations which did not meet quality standards after being treated with enzymes at all concentration variations. The profile of changes in TSS and COD concentrations shows a decreasing trend with an increase in digestion time of 1 to 3 days, the values ​​obtained will still exceed the TSS and COD quality standards (30 mg/L and 100 mg/L). Meanwhile, the waste pH gradually increased with increasing digestion time up to 3 days at enzyme concentrations of 5% and 10%, namely 3.5 and 4.8. However, this value is still outside the permitted quality standard interval, namely 6-9.

Sustainable Utilization of Food Biowaste (Papaya Peel) Extract for Gold Nanoparticle Biosynthesis and Investigation of Its Multi-Functional Potentials.

Papaya contains high amounts of vitamins A, C, riboflavin, thiamine, niacin, ascorbic acid, potassium, and carotenoids. It is confirmed by several studies that all food waste parts such as the fruit peels, seeds, and leaves of papaya are potential sources of phenolic compounds, particularly in the peel. Considering the presence of numerous bioactive compounds in papaya fruit peels, the current study reports a rapid, cheap, and environmentally friendly method for the production of gold nanoparticles (AuNPs) employing food biowaste (vegetable papaya peel extract (VPPE)) and investigated its antioxidant, antidiabetic, tyrosinase inhibition, anti-inflammatory, antibacterial, and photocatalytic degradation potentials. The phytochemical analysis gave positive results for tannins, saponins, steroids, cardiac steroidal glycoside, protein, and carbohydrates. The manufactured VPPE-AuNPs were studied by UV-Vis scan (with surface plasmon resonance of 552 nm), X-ray diffraction analysis (XRD) (with average crystallite size of 44.41 nm as per the Scherrer equation), scanning electron microscopy-energy-dispersive X-ray (SEM-EDS), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), particle size, zeta potential, etc. The mean dimension of the manufactured VPPE-AuNPs is 112.2 d.nm (PDI-0.149) with a -26.1 mV zeta potential. The VPPE-AuNPs displayed a significant antioxidant effect (93.24% DPPH scavenging and 74.23% SOD inhibition at 100 µg/mL); moderate tyrosinase effect (with 30.76%); and substantial α-glucosidase (95.63%) and α-amylase effect (50.66%) at 100 µg/mL. Additionally, it was found to be very proficient in the removal of harmful methyl orange and methylene blue dyes with degradation of 34.70% at 3 h and 24.39% at 5 h, respectively. Taken altogether, the VPPE-AuNPs have been proven to possess multiple biopotential activities, which can be explored by the food, cosmetics, and biomedical industries.

Comparative studies on enzymatic efficacy and microbiological properties of Garbage Enzyme produced from various fruits and vegetables peels in biodegradation of cow dung

The present work was conducted to study the enzymatic potentials and microbiological properties of Garbage Enzyme produced from various fruits and vegetables peels. Completely randomized designed experiment was framed with seven treatments each with fruits and vegetable peels separately. All the treatments exhibited positive result for Amylase Test, Lipase Test, Cellulase Test, Urease Test, Protease Test, MR Test and Alcohol and low pH, indicating that Garbage enzyme produced from fruit and vegetable wastes contained mixture of enzymes, alcohol and acid brought about by microbial fermentation. Highest enzymatic efficacy was shown by T3- Pomegranate followed by T6- Banana. GE produced by vegetable wastes was less effective than fruit peels and maximum enzymatic activity exhibited by T1-Radish. A total of 27 amylase producing bacteria, 27 protease producing bacteria, 26 lipase producing bacteria, 26 cellulase producing bacteria 24 urease producing bacteria, 21 pectinase producing bacteria and 01 Amylase producing fungus was screened isolated from all the treatments. Garbage enzyme treatments in tray assay neutralized the alkaline pH of cow dung as garbage enzyme is acidic in nature. Highest Nitrogen (172 Kg/Hec) content was found when treated with garbage enzyme produced with banana peel. It is concluded that Garbage enzyme contains various enzymes, acid, and alcohol, can be utilized as a low cost alternative to biodegrade wastes to reduce pollution load of our environment. Keywords: Garbage Enzyme, vegetable and fruit wastes, enzyme activity, biodegradation

Plastic Fruit Stickers in Industrial Composting─Surface and Structural Alterations Revealed by Electron Microscopy and Computed Tomography.

Often large quantities of plastics are found in compost, with price look-up stickers being a major but little-explored component in the contamination path. Stickers glued to fruit or vegetable peels usually remain attached to the organic material despite sorting processes in the composting plant. Here, we investigated the effects of industrial composting on the structural alterations of these stickers. Commercial polypropylene (PP) stickers on banana peels were added to a typical organic material mixture for processing in an industrial composting plant and successfully resampled after a prerotting (11 days) and main rotting step (25 days). Afterward, both composted and original stickers were analyzed for surface and structural changes via scanning electron microscopy, Fourier-transform infrared spectroscopy, and micro- and nano-X-ray computed tomography (CT) combined with deep learning approaches. The composting resulted in substantial surface changes and degradation in the form of microbial colonization, deformation, and occurrence of cracks in all stickers. Their pore volumes increased from 16.7% in the original sticker to 26.3% at the end of the compost process. In a similar way, the carbonyl index of the stickers increased. Micro-CT images additionally revealed structural changes in the form of large adhesions that penetrated the surface of the sticker. These changes were accompanied by delamination after 25 days of composting, thus overall hinting at the degradation of the stickers and the subsequent formation of smaller microplastic pieces.

Photocatalytic dye decomposition by bio-enzyme enriched TiO2/g-C3N4 nanocomposite and assessment of toxicity of resultant water using Catla catla fish

Nanocomposite of TiO2/g-C3N4 enriched with enzyme prepared from bio-wastes (fruit and vegetable peels) was synthesized for the photocatalytic decomposition of toxic dye solution and the toxicity, if any, of the resultant water obtained after treatment was tested by exposing freshwater Catla catla fish to the treated water. The result was compared with the toxicity of the untreated test dye solution. The bio-enzyme powered TiO2/g-C3N4 nanocomposite exhibits enhanced degradation efficiency of 99% for methylene blue (MB) and 95% for methyl orange (MO) in 45 min, whereas the bare TiO2/g-C3N4 exhibits efficiencies of only 92% for MB and 90% for MO. The quantitative study showed that enzymes present in the system viz., protease, peroxidase, cellulase, amylase and lipase act as supporting catalyst and thereby improve the photocatalytic ability of the synthesized nanocomposite for effective dye degradation. The results showed the combined effects of composite partners and the bio-cocatalyst. Characterization of the prepared samples was performed using XRD, FTIR, SEM, RAMAN, UV, EDS and XPS and the results are correlated with the application concerned. The histology study was performed through paraffin wax method to evaluate the toxic effects of the industrial dyes on Catla catla fish by exposing the fish to different aquarium systems (Dye, Control and Treated water).

Pelatihan Penerapan Pengelolaan Limbah Kulit Buah dan Sayuran pada Usaha Honey Juice Taman Jati Sari Bekasi

Honey juice business is a business in the field of making fruit juices that requires fresh fruit as the main ingredient in making fruit juice, this honey juice business is located in the beautiful garden of Jati Sari Bekasi. In this Honey juice business, there are 4 activities, namely purchasing fresh fruit from fruit farmers, washing fruit, peeling fruit skin, and mashing fruit by means of a blender. However, this honey juice business is not clean, especially in the disposal of fruit skins, therefore it is necessary to hold training on the application of handling fruit and vegetable peel waste so that fruit peel waste in this Honey juice business can be reused by fermentation or what we call eco-enzyme.

Exploiting Agri-Food Waste as Feed for Tenebrio molitor Larvae Rearing: A Review.

The agri-food industry generates substantial amounts of waste, including by-products and residues. The increasing demand for sustainable and eco-friendly practices in the agri-food sector has sparked an interest in finding alternative uses for such waste materials. One promising approach is the utilization of waste from the agri-food industry as feed for the rearing of mealworms (Tenebrio molitor). Since agri-food waste is rich in proteins, carbohydrates, lipids, and vitamins, as well as other bioactive compounds, all of which are essential for insect growth and development, incorporating such waste into the diet of mealworms promotes sustainable insect production, reducing the economic and environmental problems associated with waste disposal. This practice can also be beneficial for the rearing of mealworms since their nutritional value can also be enhanced. To this end, various waste materials, such as fruit and vegetable peels, spent grains, and food processing residues, have been investigated as potential feed sources, leading to increased mass production, lower cost, and enhanced nutritional value. This review aims to highlight the potential of agri-food waste as a feed source for mealworms, as well as their potential to enhance their nutritional value. Furthermore, the potential applications of mealworms reared on agri-food waste are highlighted, including their potential as a sustainable protein source for human consumption and as feed ingredients in the livestock and aquaculture sectors.

Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties

Sustainable food production through harnessing the potential of phenolic‐rich vegetable by‐products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico‐functional, pasting, gel texture, dough rheology, antioxidant and sensory properties of panned wheat bread. The VPP’s existence elevated the oil and water holding capacities (OHCs and WHCs) of the composite flour. The pasting properties, such as final and peak viscosities (cp) and pasting temperature (°C), were significantly debilitated (p < 0.05) with the substitution of VPP. Moreover, the composite flour gels showed reduced hardness, adhesiveness, cohesiveness, and gumminess. The micro‐doughLab data showed that the dough showed elevated dough development time and water absorption, greater softening and lower stability with enlarged VPP substitution. The final baked bread obtained a lower volume, a lower specific volume and a darker crust and crumb, whereas lipids, proteins and minerals were magnified by the increased substitution of VPP. An impressive increase in total phenolic content was noticed with a marginal surge in flavonoids; however, antioxidant activity was amplified significantly (p < 0.05) for the extract of VPP‐containing bread. Although the bread substituted with VPP remained less accepted by sensory analysis for its colour, taste, flavour, texture and overall acceptability, it could be a potential source of fibres, minerals and other beneficial bioactive components that would enhance the consumer’s life quality and health.

QUALITY OF ECO ENZYME PRODUCED THROUGH A FERMENTATION PROCESS IN VARIOUS "TEMPE" YEAST CONCENTRATIONS

Organic waste that accumulates and is not adequately managed causes disease and environmental problems. Therefore, one method to solve the problems is to convert it into eco enzyme, a liquid created from the fermentation of organic waste, specifically vegetable and fruit peels, sugar, and water. Anaerobic fermentation is utilized to produce eco enzymes, with yeast added to shorten the fermentation time. The goal of this research is to determine the effect of "tempe" yeast concentration on the quality of eco enzymes. Eco enzyme was made from brown sugar, fruit peels (oranges and melons), and water in a 1:3:10 ratio. "Tempe" yeast concentrations of 1, 2, 3, 4, and 5 %w/v were used in the fermentation process for producing eco enzyme. The eco enzyme products were examined by analyzing pH value, acetic acid content, Total Dissolved Solids (TDS) value, organoleptic properties (aroma and color), and protease enzyme activity. The pH and TDS values of eco enzyme products increased as the concentration of "tempe" yeast increased. The results showed that eco enzyme products have pH values in the range of 3.5-4, acetic acid content of 0.81-1.08 %v/v, TDS value of 1000-2000 ppm, with fermented and orange aroma and a bright yellow color. According to the results, the addition of 3 %w/v "tempe" yeast in the production of eco enzyme was selected as a sample tested for protease enzyme activity and a clear zone was identified around the colony, indicating that there was protease enzyme activity.