Exploring the Potential of Pachyrizus Erosus-Derived Calcium as an Affordable Nutritional Solution for Lactose Intolerance
An exploration of Pachyrhizus erosus as an option for plant-based milk in the 印尼n market for people with lactose intolerance. With its prevalence in tropical climates, Pachyrhizus erosus is an affordable crop in 印尼. Pachyrhizus erosus is a root vegetable containing a calcium content of 15.6 mg per cup (130g) in its unprocessed form, concentrated in its white flesh. Based on its affordability and calcium content, Pachyrhizus erosus can be transformed into a beverage product with nutritional qualities on par with existing plant-based milk, therefore being a solution for calcium sustenance that is more accessible due to its high capability to be locally grown in 印尼. However, this may be a partial case as Pachyrhizus erosus only thrives in regions with long warm seasons. In this research, three trials of Pachyrhizus erosus-based milk recipe have been conducted Trial 1 consists of a 1:1 ratio of Pachyrhizus erosus to water, Trial 2 consists of a 2:1 ratio of Pachyrhizus erosus to water, and Trial 3 consisting of a 10:10:1 ratio of Pachyrhizus erosus to water, and to a small amount of soybean. Based on the results of 14 organoleptic test respondents, it is concluded that the best ratio of ingredients is 10:10:1 (water: Pachyrhizus erosus: soybean) due to an overall preference of the third trial with this ratio, in terms of taste, aroma, color, and consistency. Pachyrhizus erosus is the dominant ingredient in developing alternate plant-based milk. However, findings from the most preferred trial in the organoleptic test suggest that implementing a minor amount of soybean would stabilize the milk-like consistency and flavor. Pachyrhizus erosus’ ability to retain calcium in its water content has been additionally proven in a calcium test using a reagent solution of ammonium oxalate, as even with the trials’ step of straining the liquid content of Pachyrhizus erosus that had been blended with added water, all three trials tested positive based on the high level of the precipitate. Other tests that tackle the quality of each trial include In Silico Testing, biuret protein test, alcohol test, COB test, and pH level testing.
Utilizing Flavonoids From the Invasive Species Pilea Melastomoides and Daucus Carota as Well as the Protein PTK-2 to Create a Skin Gel Aimed for Burn Wound Healing.
Burns are a major global health concern especially in developing countries like 印尼, where southeast asian women experience the highest burn incidents globally. Burns can cause severe physical and psychological impacts, with treatments that are critical to reduce complications. This study focuses on the development of organic, cost-effective burn gels using flavonoid compounds which are Quercetin and Myrecetin which are taken from pilea melastomoides leaves, a wild 印尼n plant and carrot (Daucus Carota). These skin extracts aim to accelerate wound healing, minimize pain and prevent infection. The gel formation involves extracting active compounds using 96% ethanol as it has been effectively used for extracting a wide range of bioactive compounds to preserve their quality by preventing microbial contamination, and ensures a high yield of active ingredients suitable for topical applications. Then it goes through a process of Phytochemical screening to confirm the presence of flavonoids by using the Shinoda test. The formulation process included dissolving the HPC-m (Hydroxypropyl Cellulose) as a gelling agent, then adding plant extracts (pilea melastomoides leaves and carrot), as well as combining other ingredients such as propylene glycol, sodium benzoate, sodium metabisulfite, and disodium EDTA. The gel was stirred thoroughly to ensure uniformity and left at room temperature for 48 hours to attain the required consistency. The gel that was formatted went under various quality assessments, first being organoleptic testing. This test is used to evaluate its physical characteristics which includes color aroma, and consistency which confirms a stable dark green appearance and a natural strong scent from the plant extracts. The homogeneity test is used to verify the uniformity distribution of active compounds across the gel, to ensure a consistent efficacy. The pH test showed the gel’s acidity level which remained the safe range for skin application. Additionally, the spreading ability test demonstrated the gel’s excellent application properties, with consistent results across trials. Subsequently, the in silico analysis was conducted to predict the behaviour of specific flavonoid compounds used which is the myricetin and quercetin, highlighting their potential anti-inflammatory and antimicrobial activities. Further bacterial contamination tests confirmed the gel’s antimicrobial efficacy, reducing the risk of infection in wounds. This study demonstrates that the gel, formulated with pilea melastomoides leaves and carrot skin extracts, effectively utilizes flavonoids and other phytochemicals to reduce inflammation, promote tissue regeneration and retain moisture, which fosters an optimal condition for wound healing. This organic and sustainable burn treatment utilizes locally sourced ingredients, providing a natural solution that speeds up recovery, reduces pain and prevents infections. The results highlight its significant potential for wider healthcare use, especially in resource-limited environments.