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The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.

Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.

Kolang-kaling is a half-ripe palm fruit. Its vitamins and minerals were efficacious in maintaining health. Kolang-kaling damage was characterized by a change in color to brown and a change in texture. Ingredients to maintain the quality for example cinnamon and clove extract. The purpose of this study was to determine the best concentration of cinnamon extract (0.3 %, 0.4 %, 0.5 %) and clove extract (0.4 %, 0.6 %, 0.8 %) as natural preservatives to the shelf life of kolang-kaling with optimal sensory properties. Kolang-kaling in syrup was stored at room temperature and observed the shelf life using conventional methods on days 0, 7, 14, 21, 28 and 35. Observed parameters include shelf life, pH, moisture content, protein, fat, degree of syrup brix, fierce levels, total plate numbers, and hedonic tests. Data analysis uses descriptive methods. The results showed that kolang-kaling in syrup with a concentration of 0.5 % cinnamon and 0.4 % cloves was preferred by hedonic panelists with a score of 3.05. The results of the total plate number test show the results of 3.1 x 104 colonies/gr, which means that it has not been able to meet the provisions of the Total Plate Number of SNI 01-4472-1998.

Background: Cosmeceuticals refer to natural cosmetics with medical-like benefits due to their bioactive contents. Sugar palm fruit (Arenga pinnata) extract has been claimed for its anti-aging effect in vitro. However, its active compounds for cosmeceuticals is still unclear. Objective: This study was aimed to extract galactomannan from A. pinnata fruits and test its efficacy for tyrosinase inhibition, antioxidant, and anti-photoaging activities in vitro. Materials and Methods: Galactomannan from A. pinnata fruits was extracted by freeze drying and identified for its chemical compounds by using pyrolysis gas chromatography-mass spectrometry (py-GC/MS). Galactomannan was tested for its tyrosinase inhibition in both cell-based (melanocytes) and enzymatic assays, antioxidant activity using ferrous ion chelating assay (FCA) assay, and anti-photoaging activity for inhibiting the gene expression of matrix metalloproteinase-1 (MMP-1) and MMP-13 in macrophages using quantitative real-time polymerase chain reaction (qRT-PCR) analysis. Results: Identification of galactomannan fraction from A. pinnata fruits by py-GC/MS mainly consisted of oxonium ion and glucosides. For cellular assay, galactomannan at 5 µg/mL inhibited >50% of tyrosinase activity in melanocytes induced by phorbol myristate acetate. At the enzymatic level, galactomannan at similar concentration showed less tyrosinase activity inhibition (~20%). FCA results showed that galactomannan at 10 µg/mL exerted >50% of antioxidant activity. The qRT-PCR data indicated that galactomannan at 5 µg/mL inhibited >50% of MMP-1 and MMP-13 gene expressions in ultraviolet B-treated macrophages. Conclusion: Galactomannan fraction from A. pinnata fruits has efficacy for enlightening effect, antioxidant, and anti-photoaging activity in the dose-independent pattern, indicating its cosmeceutical effects for skin healthcare. [ABSTRACT FROM AUTHOR]