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Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’
(2026-06-01)
Laryea, Damian
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
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Supapvanich, Suriyan
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Arsa, Supeeraya
Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution.
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Development of functional chili sauce: effect of andaliman and bilimbi juices on antioxidant activity and vitamin C content
(2026-01-01)
Maser, Wahyu Haryati
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Panggabean, Efrillin Natasya
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Ritonga, Ajuan
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Hasdar, Muhamad
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Laryea, Damian
This research investigated the influence of Zanthoxylum acanthopodium (andaliman) and Averrhoa bilimbi (bilimbi/Belimbing Wuluh) juice addition on the antioxidant activity and vitamin C content of chili sauce. A factorial Completely Randomized Design (CRD) was employed, involving two factors: andaliman concentration (0.3%, 0.5%, 0.7%) and bilimbi juice concentration (15%, 20%, 25%). The addition of andaliman significantly enhanced antioxidant activity (IC50) (P<0.01), while bilimbi juice also exerted a markedly significant effect (P<0.01). No significant interaction (P>0.05) was found between the two factors. The combination of 0.5% andaliman and 25% bilimbi juice resulted in a vitamin C content of 20.24 mg/100 g. These results demonstrate the potential of incorporating andaliman and bilimbi juice to develop functional chili sauce with improved antioxidant capacity and vitamin C enrichment. Furthermore, utilizing locally available plant-based ingredients such as andaliman and bilimbi supports sustainable food production through the valorisation of indigenous biodiversity and the reduction of synthetic additives. This approach contributes to food security by promoting functional products that enhance nutritional value, extend shelf life, and utilize renewable local resources.
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Effect of soy flour substitution and coconut sugar concentration on protein content and glycemic index of Sihobuk peanut biscuits
(2026-01-01)
Maser, Wahyu Haryati
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Panggabean, Efrillin Natasya
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Ritonga, Ajuan
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Hasdar, Muhamad
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Laryea, Damian
This study aimed to investigate the effects of soy flour substitution for wheat flour and coconut sugar concentration on the protein content and glycemic index of Sihobuk peanut biscuits. A factorial Completely Randomized Design (CRD) was used involving with two factors: the ratio of soy flour to wheat flour (T1 = 70%:30%, T2 = 75%:25%, T3 = 80%:20%, and T4 = 85%:15%) and coconut sugar concentration (G1 = 15%, G2 = 25%, G3 = 35%, and G4 = 45%). The analyzed parameters were protein content (%) and glycemic index. The results showed that both soy flour substitution and coconut sugar concentration significantly affected protein content (P<0.01). The glycemic index value of Sihobuk peanut biscuits was 41.27, indicating a low glycemic response. These findings suggest that incorporating soy flour and coconut sugar can improve the nutritional quality of traditional Sihobuk peanut biscuits, making them a potential functional food with enhanced protein content and a low glycemic index. By utilizing locally sourced ingredients and improving the nutritional profile of traditional foods, this approach supports food security and promotes sustainable food production aligned with global development goals.
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Evaluating variety and ethephon effect on banana fruit quality at different ripening stages: A comparative and multivariate approach
(2025-03-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA, Musa AA) were treated with ethephon (0 mg/kg and 1000 mg/kg), allowed to ripen and analyzed at the fully ripe and overripe stages. Although varieties were significantly different in terms of their peel and pulp colour at the fully ripe and overripe stages, ethephon had no significant effect (p < 0.05) on these qualities except for the lightness (L∗) and whiteness index of the pulp. While variety significantly (p < 0.05) affected the TSS (Total soluble solids), pH, TA (Titratable acidity), TSS/TA ratio and firmness, ethephon only affected the firmness at the fully ripe stage and both firmness and TA at the overripe stage. There were significant differences (p < 0.05) observed among varieties in terms of their total phenols, flavonoids, antioxidant activity (DPPH and FRAP), total sugar and starch at the fully ripe and overripe stages. Ethephon significantly (p < 0.05) increased the total sugar at the fully ripe stage but at the overripe stage it caused a significant (p < 0.05) decrease in both total sugar and FRAP. In most of the quality characteristics assayed, the varieties responded in the same way to the ethephon treatment as shown by the interaction effect. Further multivariate analysis (PCA and HCA) concluded that ethephon treated (1000 mg/kg) samples were not significantly different from untreated (0 mg/kg) samples based on the quality characteristics explored in this study.
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Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
(2024-08-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.

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