Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans.

Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.

The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil.

Indonesia is an important essential oil-exporting country globally, where 40 types of essential oils have been traded on the international market and are products of Indonesia. However, the quality and quantity of patchouli oil produced in Indonesia are still low. Most essential oil processing units use simple or traditional technology and generally have limited production capacity. This study aimed to obtain the optimum water flow rate in a condenser system for patchouli oil production in Maluku, Indonesia. Patchouli oil extraction from fresh patchouli leaves and twigs was carried out by increasing the condenser water discharge rate. Patchouli oil extraction with a condenser cooling water discharge treatment of 1.74 L/min and drying time for 5 days produced the highest patchouli oil yield of 1.4%. The greater the condenser water discharge rate, the better the yield and accumulation of patchouli oil recovery obtained. In addition, based on the results of the analysis of the composition of patchouli oil compounds with GCMS, it can be seen that 13 compounds can be detected in patchouli oil. The three main components of patchouli oil in all condenser cooling water treatments were alpha-guaiene, delta-guaiene, and patchouli alcohol. Considering the results of all parameters mentioned above, the treatment of the condenser cooling water discharge of 1.74 L/min and drying time for 5 days increases the quality and quantity of patchouli oil.

Increasing the Vase Life of Chrysanthemum Cut Flowers by Using Silver and Zinc Nanoparticles.

Cut flowers are horticultural products that have great potential to be developed. Efforts to maintain quality and extend the shelf life of cut flowers are very important to obtain a product that is accepted in the market. The main problems of chrysanthemum cut flowers are the leaves easily turning yellow, wilting, and failure to fully open flowers. This study aimed to obtain the best pulsing solution formulation that increases vase life and maintains the freshness of chrysanthemum cut flowers. Pulsing solution treatment was carried out on chrysanthemum cut flowers during the evaluation period. Pulsing solution treatment consisted of control, AgNO3, nano-Ag (NAg), ZnO, and nano-Zn (NZn). The results showed that NAg20 treatment increased the vase life of chrysanthemum cut flowers up to 23 days, which was 19 days longer than the control. Nano-Ag inhibits bacterial growth, flower wilting, color degradation, and carotenoids. In addition, nano-Ag increased the size of the bloom-flower diameter. Considering the results of all postharvest quality parameters mentioned above, NAg20 extends the vase life of chrysanthemum cut flowers.