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Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.

Bunga telang (Clitoria ternatea L.) also known as blue pea, is a distinctive flower with single petals, that come in purple, blue, pink, and whote color. This flower is widely used as a natural colorant due to its high anthocyanin content, lemon juice was added to butterfly pea flower to determine antioxidant activity based on the number of hydroxyl groups capable of donating hydrogen atoms to free radical compounds. The color change observed is influenced by the acidity level (pH) of the beverage. Lemon contains a high amount of citric acid, which can flower the pH of the butterfly peaextract solution.  The colot change from blue to purple, redpr even pink indicates reaction anthocyanins to pH changes. Antioxidant activity was teste using the DPPH ( 2,2-diphenyl-picrylhydrazil) method, which measueres the samples ability to scavenge free radical. The lower the IC 150 value obtained, the stronger the antioxidant capacity of the substance. The results showed that the water content in butterfly pea tea was 15,5% and total ash content in butterfly and total ash content was 8%. The IC 50 value obtained was 53,65 which is classified as very strong in antioxidant activity and shows great potential as a natural antioxidant source

Bahan pangan pada umumnya sangat sensitif dan mudah mengalami penurunan kualitas karena faktor lingkungan, kimia, biokimia, mikrobiologi, oksigen, air, cahaya, dan temperatur. Penelitian tentang pelapisan produk pangan dengan edible coating/film telah banyak dilakukan dan terbukti dapat memperpanjang masa simpan dan memperbaiki kualitas produk. Materi polimer untuk edible coating/film yang paling aman, potensial, dan sudah banyak diteliti adalah bahan organik terbarukan. Smart edible packaging merupakan inovasi kemasan pangan yang menggabungkan fungsi proteksi produk dengan kemampuan mendeteksi perubahan mutu secara visual. Penggunaan bahan dasar alami seperti konjac, kitosan, alginat, dan pati memungkinkan pembentukan film yang stabil, fleksibel, dan aman dikonsumsi. Penambahan bahan aktif berupa antosianin dari bunga rosella dan bunga telang, serta biofiller dari tepung cangkang telur, mampu meningkatkan ketahanan mekanik film serta memberikan indikator perubahan mutu melalui perubahan warna. Smart edible packaging ini berpotensi untuk memperpanjang masa simpan produk, meningkatkan keamanan pangan, serta menjadi solusi pengemasan yang lebih ramah lingkungan. Optimalisasi formulasi dan pengujian lebih lanjut diperlukan untuk memperluas penerapannya dalam berbagai produk pangan.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further. 

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.

ISPA merupakan penyakit infeksi yang masih menjadi masalah di Indonesia karena kasusnya masih cukup tinggi. Meski pada orang dewasa tidak menimbulkan kesakitan yang parah, namun pada orang tertentu ISPA juga berpotensi meninmbulkan masalah kesehatan yang lebih besar. Berdasarkan permasalahan diatas, pengabdi tertarik mencari alternative solusi untuk mengurangi masalah kesehatan pernafasan pada manusia khususnya warga Desa Sumilir. Pemanfaatan rempah-rempah alami dapat digunakan sebagai solusi pengobatan ISPA pada manusia, seperti jahe, kencur dan bunga telang yang mudah didapatkan. Metode pelaksanaan pengabdian diberikan melalui metode sosialisasi informatif dan praktek langsung. Peserta yang mengikuti kegiatan aktif dalam sosialisasi dibuktikan dari pertanyaan yang diajukan dan warga antusias dalam mengikuti demo pembuatan minuman. Kegiatan ini melibatkan 17 warga Desa Sumilir, yang sebagian besar diikuti oleh Ibu-Ibu. Kegiatan ini sangat bermanfaat dalam pemahaman peningkatan informasi kesehatan pernafasan dan sebagai langkah awal dalam mengurangi gejala ISPA.

Soyghurt adalah minuman probiotik yang terbuat dari sari kedelai dengan penambahan bakteri asam laktat. Pembuatan Black Soyghurt yang berbasis sari kedelai hitam dengan penambahan ekstrak bunga telang dan starter yoghurt. Tujuan penelitian ini untuk mengkaji pengaruh lama fermentasi dan penambahan ekstrak bunga telang terhadap sifat fisik black soyghurt. Metode penelitian menggunakan faktorial (2x2) dua faktor dengan dasar RAL (Rancangan Acak Lengkap) dan dibandingkan dengan produk komersial sebanyak 3 kali ulangan, sehingga didapatkan 15 unit percobaan.  Faktor pertama lama fermentasi 10 jam dan 15 jam. Faktor kedua penambahan ekstrak bunga telang 8% dan 13%. Hasil analisis statistik apabila menunjukkan berbeda nyata maka akan dilakukan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian pada sifat fisik black soyghurt nilai viskositas 75,00-475,00 mPas,  pada uji warna L* 50,81-53,19, a* 10,87-16,06, b* (-1,60)-3,39. Simpulan penelitian ini adalah pengaruh lama  fermentasi dan penambahan ekstrak bunga telang tidak berpengaruh terhadap sifat fisik. warna L * kecerahan (putih-hitam) dan warna b* (biru-kuning), tetapi berpengaruh terhadap viskositas warna a* (hijau-kemerahan).

Pharmaceutical biotechnology products in the form of hand washing soap with an active ingredient of telang flower kombucha fermented solution have the potential to inhibit the growth of Staphylococcus capitis, Bacillus cereus, and Pantoea dispersa bacteria. The aim of this study was to formulate and prepare hand washing soap with an active ingredient in a solution of seagrass kombucha fermentation to inhibit the growth of Staphylococcus capitis, Bacillus cereus, and Pantoea dispersa. This research is an experimental laboratory by making 4 hand washing soap preparations, which consist of a hand washing soap base without an active substance. Hand washing soap base added to a solution of fermented butterfly pea flower kombucha at a sugar concentration of 20%, 30%, and 40%. Disc diffusion is a method used to calculate the average diameter of the inhibition zone for the three tested bacterial growth. The research data obtained were analyzed through one way ANOVA and post hoc analysis. The results of the ANOVA test proved that the obtained p value <0.05, which means that there were significant differences in the three treatment groups in inhibiting the growth of the three test bacteria. The post hoc analysis results also proved that 40% concentration was the best concentration in inhibiting the growth of the three tested bacteria, namely 18.34 mm (S. capitis/strong), 16.39 mm (B. cereus/strong), and 13.33 mm (P. disperse/strong).

Telang flower has the potential to inhibit the growth of Candida albicans, Malasezia furfur, Pitosporum ovale, and Aspergilus fumigatus through the kombucha fermentation biotechnology method. The purpose of this study was to determine the antifungal activity of telang flower kombucha at various concentrations of white sugar. The varying concentrations of granulated sugar used in this study were 20%, 30%, and 40% (w/v), each repeated 3 times. The positive control used was kombucha made from green tea. The negative control used was sterile distilled water. The well diffusion method is one of the methods used to test antifungal activity. The fementation of telang flower kombucha has overall antifungal activity. White sugar concentration of 40% kombucha telang flower was the best concentration in inhibiting the growth of fungi as a whole when compared to the concentration of white sugar kombucha telang flower of 20%, 30% and positive and negative controls.

Bunga telang (Clitoria ternatea L.) adalah salah satu flora khas yang berasal dari Ternate, Maluku dengan ciri kelopak bunga yang berwarna ungu, putih, merah muda, maupun biru. Bunga telang banyak dimanfaatkan sebagai obat tradisional sebab memberikan banyak manfaat bagi kesehatan manusia. Selain itu, bunga telang juga sering diaplikasikan pada produk pangan sebagai pewarna alami. Bunga telang kaya akan komponen-komponen bioaktif, seperti flavonoid, tannin, dan antosianin. Potensi bunga telang sebagai zat anti bakteri disebabkan oleh keberadaan komponen bioaktif pada bunga telang yang memiliki kemampuan untuk menghambat aktivitas biologis mikroorganisme. Ekstrak bunga telang dapat menghambat pertumbuhan bakteri Klebsiella pneumonia, Bacillus subtilis, Pseudomonas aeruginosa, Streptococcus agalactiae, Escherichia coli, Aeromonas hydrophila, Aeromonas formicans, Bacillus cereus, Salmonella typhi, Staphylococcus aureus, dan Proteus vulgaris. Ekstraksi bunga telang diperoleh dengan menggunakan metode maserasi. Metode maserasi mampu menghindari kerusakan senyawa-senyawa termolabil karena dilakukan pada temperatur rendah. Potensi bunga telang sebagai zat antimikroba banyak diterapkan di bidang pangan, baik dalam bentuk penambahan ekstrak pada produk pangan maupun mikrokapsul antosianin.

Telang flower is generally used as food coloring amd traditional medicine. The contents of telang flower has many benefits for humans. Also, it is hoped that the use of telang flower in the manufacture of lip balm will be a new innovation in cosmetic products. The aim of this research is to create a lip balm based on telang flower which functions to moisturize the lips. This research uses literature, ekasperiment, documentation, observation, and public teasting methods. This experiment resulted in two products with different compositions. In addition, that the two products have been tested publicly on 20 panelists ranging in age from 18 to 25 years. From 20 panelists who have tried 2 lip balm products. It was found that most pf them preferred products with a composition of 8 grams of teang flower extract, 50 grams of coconut oil, 30 grams of olive oil, 300 grams of beeswax, and 15 grams of ethanol. This can be seen from the public test average calculation score oh the favorite indicator, namely 2,5. Basade on the statemensts above, it can be concluded that the opporatunity to be developed as a new innovation in the world of cosmetics.