Abstract Medicinal plants hold significant cultural significance and play a crucial role in the advancement of potentially safe drugs for the therapy of disease worldwide. Pennisetum purpureum or elephant grass has been used for traditional medications in Indonesia without understanding the phytochemicals of those plants. Herein, our report revolves around the qualitative and quantitative examination of phytochemical components, optical properties, antioxidants, and antibacterial assessments of solvent fractions derived from Pennisetum purpureum leaf. The Pennisetum purpureum leaf was successfully soaked with ethanol, n-hexane, and chloroform. The study aimed to assess the total phenolic content (TPC), total flavonoid content (TFC), and total alkaloid content (TAC) within different of extracts. The optical properties of extract were analyzed by absorption light and photoluminescent. Moreover, evaluation of antioxidant activities of extracts through DPPH free radical scavenging and FRAP assays, followed by an evaluation of their effectiveness in antibacterial therapy against different bacterial strains. The qualitative and quantitative phytochemical of Pennisetum purpureum presented as highest in ethanol TPC (85.5 mg GAE/g extracts), TFC (87.9 mg QE/g extracts), and TAC (86.2 mg ATE/g extracts) as compared to other solvents extract. Pennisetum purpureum extract had antioxidant capacity against DPPH radical and FRAP assay. Furthermore, each of the samples displayed antibacterial effectiveness that was dependent on the dosage towards different strains of bacteria. Our findings clearly demonstrated that Pennisetum purpureum leaf extracts grown in Indonesia containing alkaloid, flavonoid, glycoside, saponin, steroids, tannin, and terpenoids that support its capability as antioxidant and antibacterial. worldwide Herein components antioxidants nhexane, nhexane n hexane, hexane n-hexane chloroform TPC, , (TPC) TFC, (TFC) (TAC photoluminescent Moreover assays 85.5 855 85 5 (85. GAEg GAE g extracts, 87.9 879 87 9 (87. QEg QE 86.2 862 86 2 (86. ATEg ATE assay Furthermore bacteria glycoside saponin steroids tannin (TPC (TFC 85. 8 (85 87. (87 86. (86 (8 (

Resumo As plantas medicinais possuem importante significado cultural e desempenham um papel crucial no avanço de medicamentos potencialmente seguros para o tratamento de doenças em todo o mundo. Pennisetum purpureum, ou capim-elefante, tem sido usado na medicina tradicional na Indonésia, sem o entendimento dos fitoquímicos dessas plantas. Este relatório enfoca o exame qualitativo e quantitativo de componentes fitoquímicos, propriedades ópticas, antioxidantes e avaliações antibacterianas de frações de solventes derivadas da folha de Pennisetum purpureum. A folha de Pennisetum purpureum foi embebida com sucesso em etanol, n-hexano e clorofórmio. O estudo teve como objetivo avaliar o teor de fenólicos totais (CPT), o teor de flavonoides totais (CFT) e o teor de alcaloides totais (CAT) em diferentes extratos. As propriedades ópticas do extrato foram analisadas por absorção de luz e fotoluminescência. Além disso, avaliação das atividades antioxidantes dos extratos por meio de eliminação de radicais livres DPPH e ensaios FRAP, seguida de avaliação de sua eficácia na terapia antibacteriana contra diferentes cepas bacterianas. O fitoquímico qualitativo e quantitativo de Pennisetum purpureum apresentou-se mais alto em etanol TPC (85,5 mg GAE/g extratos), TFC (87,9 mg QE/g extratos) e TAC (86,2 mg ATE/g extratos) em comparação com outros extratos solventes. O extrato de Pennisetum purpureum apresentou capacidade antioxidante contra o radical DPPH e ensaio FRAP. Além disso, cada uma das amostras apresentou eficácia antibacteriana que dependia da dosagem para diferentes cepas de bactérias. Nossas descobertas demonstraram claramente que o extrato de Pennisetum purpureum contém alcaloides, flavonoides, glicosídeos, saponinas, esteroides, taninos e terpenoides que suportam sua capacidade como antioxidante e antibacteriano. mundo capimelefante, capimelefante capim elefante, elefante capim-elefante Indonésia nhexano n hexano clorofórmio CPT, CPT , (CPT) CFT (CFT CAT (CAT fotoluminescência disso FRAP bacterianas apresentouse se 85,5 855 85 5 (85, GAEg GAE g extratos, 87,9 879 87 9 (87, QEg QE 86,2 862 86 2 (86, ATEg ATE bactérias glicosídeos saponinas esteroides antibacteriano (CPT 85, 8 (85 87, (87 86, (86 (8 (

Abstract Tortilla chips on the market have a low protein content, namely 7%, and are less crunchy. Utilizing local Madurese corn flour into fortified tortilla chips is an alternative nutritious snack option for children. In this study, protein content in tortillas was increased by fortification using Isolate Soy Protein (ISP) and increasing crispiness using shortening. The study aimed to investigate the effect of shortening at 1.5%, 2.5%, and 3.5% and ISP at 5%, 10%, and 15% on the quality of corn-based tortilla chips. Fortification increased protein contents from 5.38% to 12.73%. Fracturability increased with ISP and decreased with shortening. Shortening significantly made tortilla chips softer and crispier. The treatments showed a significant difference in L values (p < 0.05), thus reducing brightness. Pasting viscosity showed that the addition of shortening and ISP decreased peak and breakdown viscosity from 436.50 to 220.00-142.50 cP and from 212 to 7.50-3.00 cP, respectively. Shortening made the starch stable during heating. The calorie content of tortilla chips with the addition of ISP and shortening ranged from 4589.70 to 5053.50 Cal/g. The selection formula was based on consideration of protein content and product acceptance. The hedonic analysis showed that the tortilla chips with 10% ISP and 2.5% shortening were preferred. It has good nutrition with 10.08% protein, 0.65% lysine, 0.46% tryptophan, and 13.08% fat, mainly palmitic acid and elaidic acid. 7 7% crunchy children (ISP 15 1 5 1.5% 25 2 35 3 3.5 5% 10 cornbased 538 38 5.38 1273 12 73 12.73% crispier p 0.05, 005 0.05 , 0 05 0.05) brightness 43650 436 50 436.5 220.00142.50 2200014250 220.00 142.50 220 00 142 220.00-142.5 21 7.503.00 750300 7.50 3.00 7.50-3.0 respectively heating 458970 4589 70 4589.7 505350 5053 5053.5 Calg Cal g Cal/g acceptance 2.5 preferred 1008 08 10.08 065 65 0.65 lysine 046 46 0.46 tryptophan 1308 13 13.08 fat 1.5 3. 53 5.3 127 12.73 0.0 4365 43 436. 00142 220.00142.5 220001425 22000 220.0 14250 142.5 22 14 220.00-142. 503 7.503.0 75030 750 7.5 300 3.0 7.50-3. 45897 458 4589. 50535 505 5053. 2. 100 10.0 06 6 0.6 04 4 0.4 130 13.0 1. 5. 12.7 0. 0014 220.00142. 22000142 2200 220. 1425 142. 220.00-142 7.503. 7503 75 7. 30 7.50-3 45 10. 13. 12. 001 220.00142 2200014 220.00-14 7.503 7.50- 220.0014 220001 220.00-1 220.001 220.00-