The research application for drugs and food supplements derived from plants extracts have increased in recent years. Plant extracts and their constituents are recognized to be safe, either because of their traditional use without any documented detrimental impact or because of dedicated toxicological studies. On the other hand, human resistant pathogenic microorganisms increase worldwide mortality and morbidity. Due to emerging resistant and low susceptible strains to antibiotics, search for new alternative antimicrobials is raised significantly. Medicinal plants had been investigated and had been considered as potential sources of antimicrobial agents. Although hundreds of plant species have been tested for antimicrobial properties, the vast majority of medicinal plants have not been adequately evaluated. Thus, a systematic investigation was undertaken to screen for antibacterial activity from Baccaurea angulata (BA). The purpose of this study was to explore bacteriostatic and bactericidal effect of methanol, ethanol and aqueous extracts of three parts (whole fruit, fruit skin and berry) of BA fruit in vitro against tested pathogenic microorganisms. Total 9 extracts from three parts of BA fruit (whole fruit, fruit skin and berry) were tested against Gram positive (Staphylococcus aureus, Streptococcus pneumonia, Staphylococcus epidermidis, and Clostridium botulinum) Gram negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Salmonella paratyphi A), and fungus (Candida albicans), using disk diffusion, agar well diffusion and microdilution methods. Results show that BA fruit extracts have potential antimicrobial properties against all tested microorganisms, it is various between three parts (whole fruit, fruit skin, and berry), three solvents (methanol, ethanol and aqueous), different method (agar well diffusion, disk diffusion and microdilution method) and different aforementioned pathogens. The highest inhibitory activity was observed in ethanol extract of fruit skin using agar well diffusion against Streptococcus pnumoniae (37.0±1.0 mm) at the concentration of 1,000.0 μg/mL. Among tested Gram negative bacteria K. pnumoniae was the most susceptible bacterium. The extracts showed minimum inhibitory and minimum bactericidal activity at the concentration of 7.8 and 15.6 μg.mL respectively using microdilution method.

The aim of this study is to develop an innovative halal high calorie supplement by incorporating milk, yoghurt, banana, mango and belimbing dayak (Baccaurea angulata) juice. Three formulations with different main ingredients (F1-milk, F2-chocolate-flavoured milk and F3-soy milk) were subjected to sensory evaluation (appearance, odor, taste, mouthfeel and overall liking) to determine its acceptability by using 9-point Hedonic Scale. From the three formulations, the one with the highest Hedonic score was drum-dried for proximate analysis. The drum-dried formulation was stored for 3 months in room temperature to determine its shelf-life by peroxide value determination and microbiological testing. Proximate analyses, chemical and microbial testing were carried out monthly during the 3 months period. All formulations showed fair acceptability. The formulation with the highest hedonic scores was the F3 formulation (6.47 ± 1.77), (p = 0.05) and the calorie content determined was approximately 236.6 kcal/250 ml. The shelf-life study of powdered F3 formulation showed that in a period of 3 months, the peroxide value increased from 0.05 ± 0.00 meq/kg to 0.71 ± 0.00 meq/kg. In addition, there was a decreased in the total plate count (1.25 x 102 ±7.071 cfu/g) and yeast and mould count (<100 cfu/g) at the end of 3 months storage period. From human study, group receiving F3 formulation showed higher weight gain (1.29%) as compared to group that received Enercal ® Plus (0.09%). But the subjects’ Body Mass Index (BMI) values were still in the underweight range. However, there is no significant difference between the two groups (p = 0.25, p>0.05). Thus, through the modification of functional food, it is possible to develop a high calorie supplement with the potential to be a weight gain and high energy supplement.