Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE. beef chicken fish bacteria this (BLE compounds Here TPCbased BLEs s CRD (CRD 0 F0, F0 F , (F0) 1%F1, 1F1 1% F1 1%(F1) 1.5%F2, 15F2 1.5% F2 1.5%(F2) 2%F3, 2F3 F3 2 2%(F3) respectively (TPC C 7 14 21 time Meanwhile shelflife ASLT (ASLT software oneway way ANOVA, ANOVA (ANOVA) Duncans Duncan 250 25 25.0 (F0 1%F1 1F 1%(F1 1.5%F2 15F 15 1.5 1.5%(F2 2%F3 2F 2%(F3 (ANOVA 25. (F 1%F 1%(F 1.5%F 1. 1.5%(F 2%F 2%(F

Abstract The use of edible coating is one of the interesting approaches to prevent the physical, chemical and microbiological damage of food products. In terms of chemical and microbiological damage, the edible coating has very low antimicrobial and antioxidant components; therefore, additional ingredients with antimicrobial and antioxidant components are needed in making the edible coating. Solid food waste such as durian seed, carrot peel and coconut shell can be processed to produce starch, flour and liquid smoke, respectively. Three of these materials can potentially increase the chemical and microbiological properties of the edible coating. This work aims to evaluate the feasibility of edible coating based on durian seed starch (DSS), carrot peel starch (CPS), and liquid smoke (LS). Four formulations of the edible coating were prepared using DSS: CPS: LS with the compositions of 0:0:6 (EC0, control), 5:0:6 (EC1), 2.5:2.5:6 (EC2), and 0:5:6 (EC3). The total plate count (TPC) and IC50 were used to investigate the feasibility of edible coating based on the antimicrobial and antioxidant activities. EC0 (<1 x 103 cfu/g) and P-EC0 (11.21 x 103 cfu/g) showed the lowest TPC value, while EC2 (IC50 =122.34 ± 0.46 ppm) and P-EC2 (IC50 = 144.64 ± 0.56 ppm) showed the best antioxidant activity. The new formulation of edible coating using DSS, CPS and LS showed a good feasibility simultaneously to prevent microbial growth and to enhance antioxidant activity in food product. physical products therefore respectively DSS , (DSS) CPS, (CPS) LS. . (LS) 006 0 6 0:0: EC0, EC (EC0 control, control control) 506 5 5:0: EC1, EC1 (EC1) 2.52.56 25256 2.5 2 2.5:2.5: EC2, (EC2) 056 0:5: EC3. EC3 (EC3) (TPC IC IC5 activities <1 1 (< 10 cfu/g cfug cfu g PEC0 PEC P P-EC 11.21 1121 11 21 (11.2 value (IC5 12234 122 34 =122.3 046 46 0.4 ppm PEC2 14464 144 64 144.6 56 0.5 product (DSS (CPS (LS 00 0:0 (EC 50 5:0 (EC1 52 2.52.5 2525 25 2. 2.5:2.5 (EC2 05 0:5 (EC3 < ( 11.2 112 (11. (IC 1223 12 3 =122. 04 4 0. 1446 14 144. 0: 5: 2.52. 252 2.5:2. 11. (11 =122 2.52 2.5:2 (1 =12 2.5: =1

ABSTRACT The physicochemical properties of Jatropha curcas (JC) seed oils are related to the plant varieties and affect the biodiesel quality when it is used as feedstock. This work investigates the physicochemical properties and feasibility of mutated JC seed oil for biodiesel feedstock. Three mutated JC seed oils, from JC-150, JC-226 and JC-300, were successfully evaluated. The oil contents were determined by using gravimetry methods. The AV, FFA, IV and PV were determined by using titrimetric methods. Types of fatty acids were analyzed by using a GC-FID. The triacylglycerol (TAG) and PE compositions were determined by using a HPLC-ELSD. The results show that the oil contents of JC-150, JC-226 and JC-300 seeds were 48.3%, 45.8%, and 51.7%, respectively. The PE contents in JC-150, JC-226 and JC-300 were lower (approximately 33.4%, 46.9% and 96.4%) compared to the control. The oleic and linoleic acids were two main components of all samples, with compositions in the range 41.82-42.45% and 36.68-37.45%, respectively. The compositions of polyunsaturated and monounsaturated TAG were obtained in the range 71.60–76.22% and 19.62–24.53%, respectively. These results show that the properties of mutated JC seed oils meet with the requirements for biodiesel production. (JC feedstock JC150, JC150 150, 150 JC-150 JC226 226 JC-22 JC300, JC300 300, 300 evaluated methods AV FFA GCFID. GCFID GC FID. FID GC-FID (TAG HPLCELSD. HPLCELSD HPLC ELSD. ELSD HPLC-ELSD JC-30 483 48 3 48.3% 458 45 8 45.8% 517 51 7 51.7% respectively approximately 334 33 4 33.4% 469 46 9 46.9 96.4% 964 96 control samples 41.8242.45% 41824245 41.82 42.45% 41 82 42 41.82-42.45 36.6837.45%, 36683745 36.68 37.45%, 36 68 37 36.68-37.45% 71607622 71 60 76 22 71.60–76.22 19622453 19 62 24 53 19.62–24.53% production JC15 15 JC-15 JC22 JC-2 JC30 30 JC-3 48.3 45.8 5 51.7 33.4 46. 96.4 8242 41.8242.45 4182424 4182 41.8 4245 42.45 41.82-42.4 6837 36.6837.45% 3668374 3668 36.6 3745 37.45% 6 36.68-37.45 7160762 2 71.60–76.2 1962245 1 19.62–24.53 JC1 JC-1 JC2 JC- JC3 48. 45. 51. 33. 96. 824 41.8242.4 418242 418 41. 424 42.4 41.82-42. 683 36.6837.45 366837 366 36. 374 37.45 36.68-37.4 716076 71.60–76. 196224 19.62–24.5 41.8242. 41824 42. 41.82-42 36.6837.4 36683 37.4 36.68-37. 71607 71.60–76 19622 19.62–24. 41.8242 41.82-4 36.6837. 37. 36.68-37 7160 71.60–7 1962 19.62–24 41.824 41.82- 36.6837 36.68-3 716 71.60– 196 19.62–2 36.683 36.68- 71.60 19.62– 71.6 19.62 71. 19.6 19.