Kabau

Abstract: Dewi Komariah & Alex Hartana. 2016. Morphologycal Variation and Use of Kabau (Archidendron bubalinum) in Sumatra. Floribunda 5(5): 157–164. — The strong flavour and taste of kabau (Archidendron bubalinum) seeds are somewhat similar to jering (Archidendron jiringa) and petai (Parkia speciosa) seeds, so that they are used to flavour food. Since very little is known about its biology, the result of a study on its utilization and the morphological variability of kabau in Sumatra is presented. Stems, leaves, flower, fruits, and seeds were observed from 28 plants of kabau, collected from Jambi, South Sumatra, and Lampung. Those morphological data were analyze using UPGMA with NTSyspc 2.11a version. The result showed that kabau plants clustered into two groups based on 20 morphological characters.Keywords: kabau, morphology, Sumatra, UPGMA, utilization.Dewi Komariah & Alex Hartana. 2016. Variasi Morfologi Kabau (Archidendron bubalinum) dan Pemanfaatannya di Sumatra. Floribunda 5(5): 157–164. — Rasa dan aroma yang kuat dari biji kabau (Archidendron bubalinum) menyerupai rasa dan aroma biji Jengkol (Archidendron jiringa) dan petai (Parkia speciosa), sehingga ketiganya digunakan sebagai penambah rasa makanan. Informasi biologi tentang kabau masih sangat sedikit, hasil penelitian tentang pemaanfaatan dan variasi morfologi kabau di Sumatra disajikan dalam penelitian ini. Batang, daun, bunga, buah, dan biji diamati dari 28 tumbuhan kabau yang dikoleksi dari Jambi, Sumatra Selatan, dan Lampung. Data morfologi dianalisis menggunakan UPGMA dengan NTSyspcversi 2.11a. Hasil penelitian menunjukkan kabau terpisah menjadi dua kelompok berdasarkan 20 karakter morfologi.Kata kunci: kabau, morfologi, pemanfaatan, Sumatra, UPGMA.

Abstract: Crocidolomia pavonana Fabricius is an important pest in the Brassicaceae family that can cause up to 10% -100% yield losses. One of the plants that are considered as potential botanical insecticides is Kabau Plant (Archidendron microcarpum (Benth.). This study was aimed to determine the ability of kabau pell crude extract to control C.pavonana. The study was conducted at Rejang Lebong State Community Academy Campus and Natural Resources Organic Laboratory of Faculty of Mathematics and Natural Sciences, Universitas Andalas, from September 2016 to February 2017. The research was conducted in three stages: filter, bioactivity, and chemical profile examination. The results showed that the kabau peel crude extract was classified as an active insecticide for C.pavonana. At a concentration of 0.5%, kabau peel crude extract caused larval mortality to reach 63.33% in the filter test and 70% in the bioactivity test. The extract consisted of phenolic compounds, saponins, flavonoids, steroids, terpenoids, and alkaloids. Keywords: Kabau plant, secondary metabolite, botanical insecticide, Crocidolomi pavonana

Abstract: Kabau ( Archidendron bubalinum ) is one of the plants that is often used as food ingredients and has the potential to be developed in the health sector. This study aims to determine the antioxidant potential of kabau seeds using 2,2-diphenyl-1-picril hidrazil (DPPH) and ferric reducing ability power (FRAP) methods and to identify active compounds of kabau seeds using GC-MS. Kabau seeds were macerated using 70% ethanol and 99.9% ethanol. The results showed that 99.9% ethanol extract of kabau seed coat had the highest antioxidant activity with IC 50 values of 26.75 ppm for the DPPH method and 121.55 ppm for the FRAP method, respectively. Identification of active compounds using GC-MS showed that 99.9% ethanol extract of kabau seed coat contained the most 9,12-octadecadienoic acid compounds (linoleic acid) so that it could be developed as an antioxidant.

Abstract: Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.