In Indonesia, I am ayustaningwarno and these are vegetables and fruits currently prepared by Dewi Marfuah. The first is vegetables are horticultural plants, plants that have a relatively short lifespan of less than one year, are also seasonal plants, the color, taste, aroma and hardness vary so that they will add variety to food. The function of vegetables is to facilitate the elimination of feces because they are relatively high in fiber and are also a source of vitamins A, B, C, D, minerals including iron, calcium, selenium, zinc, manganese, sulfur, potassium and phosphorus. Hi Na, the nature of these vegetables is that their water content is high because their fiber is high, they are easily damaged and their storage capacity is low. Vegetables can be grouped into several types. The first is leaf vegetables, including spinach, mustard greens, kale, lettuce and also call. There are also mind vegetables including carrots and also loba. There are also fruit vegetables, chayote, tomatoes, cucumbers. It's quite interesting what tomatoes are, Kaaba or and vegetables. Well, here they are grouped into one group, namely fruit vegetables, then topological seed vegetables, long beans, green beans and also peas, then there are also stem vegetables, namely asphalt, cus and also bamboo shoots. There are also flower vegetables, including broccoli and also cauliflower. Sleepy leaf vegetables have a water and cellulose content. quite high but low energy and protein is quite interesting that this type of vegetable has a sufficient vitamin and mineral content Hi and also some vegetables have a fairly high iron content provitamin a and also vitamin b-complex vitamin C content for fresh vegetables is higher than vegetables that have been stored and wilted Then when selecting leaf vegetables there are several things to pay attention to the first leaves are chosen that are bright in color not dull not yellow not torn or perforated and also the leaf stems are easy to break and the leaves are not too old Hi the next is fruit vegetables that have properties including water content and all as high as vitamin content high mineral low and also an indication that this fruit vegetable is in good condition is not bruised not watery and also not soft this type of vegetable can also be used for fresh vegetables including eggplant cucumber more Syam and usually for If the type of fruit vegetable that is used for fresh vegetables is chosen that is still young the next seed or pod vegetables are characteristic usually have low water and cellulose content contain carbohydrates and protein color vitamin b complex and also iron the characteristics of good pod vegetable sheaths include young vegetable pods are chosen The boundary between the seeds is not clear not holes or spots Then for specifically pod vegetables The seeds are taken from the old pods that are next are root vegetables that contain water and all as high as the color of vitamin A, iron, magnesium, and also cuprum, then the characteristics of good root vegetables are not hollow, holes, not cut, not soft or watery, giving me the stem vegetables, this stem liquid has a high water content and will also have moderate cellulose which follows it contains vitamins and also calcium for the characteristics of good stem vegetables, namely not hollow, holes and also not cut Hi also not soft or watery Hi other types of vegetables are flower vegetables that have moderate water and cellulose content containing vitamins and also calcium, the characteristics of good flower vegetables include not yellowing or blackish, not soft and also not watery Hi Why if you pay more attention to the nutritional value of vegetables with fiber us G can be observed in the table below for some examples of vegetables from spinach, cassava leaves, long beans, cucumbers and so on, indeed if we die the amount of energy is on average low except here cassava leaves for the water content is also on average high except here cassava leaves again Then protein is also on average low except here cassava leaves and also spinach Hi for the fat again leaves Cassava has a content far above the average bread as well as carbohydrates here the highest is cassava leaves then there are also spinach and also long beans but for the calcium content here it can be noted that spinach has a fairly high calcium content followed by cassava leaves while other vegetables have low calcium content Hi it's quite interesting for this jabes to be contained a lot in spinach and also cassava leaves but not in other vegetables as well as David the content of vitamin A and also CD is the highest is cassava leaves then followed by Oh here there are carrots for vitamin A that is the highest Then for vitamin C cassava leaves well then here there are edible parts Here the highest are tomatoes and country followed by cassava leaves and also classified Hi there are several characteristics of this vegetable that need to be noted the first is cell turgor which is the first texture turgor is the pressure of the cell contents against the cell wall the cell contents can enlarge because it absorbs water around it or decreases because the water in the cell evaporates which will then affect the texture of the vegetable well the water in this cell decreases resulting in vegetables wilting and limp then the water in the cell increases it will cause the cell to break and the cell nucleus comes out so that the shape is not Firm or stiff nokey nah the first composition of vegetables is water generally the water content reaches 70 to 95% of the weight Hi Meanwhile for grains and tubers it contains only 50% water content then for carbohydrates most of the carbohydrates in vegetables are in the form of cellulose and also in the form of starch and simple sugars vitamins and minerals in vegetables are more than those in fruits then the dark green color of vegetables indicates high vitamin A and also iron while cassava leaves as mentioned earlier have high vitamin A vitamin C and protein content then beta-carotene and several other carotenoids are precursors of vitamin A which have a yellow to orange color Hi Udin vegetables that are high in oxalic acid and also up to that include spinach papaya leaves kale mustard greens water bike melinjo and also purslane pigment is the natural color of vegetable storms caused by organic compounds three compounds three groups of organic compounds that include this pigment are groville carotenoids including carotene xanthophyll lycopene and also crocetin and also flavonoids including anthocyanin anther xanthine and also tannin Hi for chlorophyll it is a green leaf coloring substance which includes the leaves and the surface of the stem in the leaves that are still alive, usually this chlorophyll binds to the protein, this chlorophyll has an MG atomic nucleus and is also green and will change to brownish green or brown If there is a substitution of magnesium by H2 to form Veo Titin Hi then the conoid rubber is found on the upper surface of the leaves, stems, roots and also the fruit of the pigment which is yellow or orange or red, the person who is fat soluble, the type is dampat, including carotene which is the orange color in carrots, then xanthophyll which is the yellow color in corn, lycopene which is the red color in tomatoes and also procetin which is the yellow-orange color in turmeric I care tonight this is related to the content of vitamin A in their food ingredients, carotene in carrots and also pumpkin is a precursor of vitamin A or what is called provitamin a so that each beta-carotene molecule in the body of animals and humans becomes two molecules of vitamin A care tonight in this is very sensitive to oxidation including changes in color and decreased activity of vitamin A damage occurs care tonight because of the next cooking is flavonoid pigments that are yellow, red, blue and also purple and including this flavonoid the first Della tannin tannin is a colorless compound consisting of Lego anthocyanin and also catechin which is found in vegetables but not much and also tea in fruit in large quantities for example is one Apple Grapes and also bananas the second in thousand ten which is a yellow or white pigment for example is in potatoes and also onions this pigment is sensitive to changes in PH for example potatoes in a solution PH more than eight it becomes yellow while with PH less than six it becomes white Hi this pigment is soluble in water Then you also anthocyanin which is a red blue violet pigment for example vegetables that contain this anthocyanin is Beat Club bis red anthocyanin in low concentrations it will produce purple while in high concentrations it will turn into dark purple and also black for example in black soybeans right but this pigment dye has sensitivity to PH at low pH Wan the anthocyanin color becomes red while at high pH it becomes violet to blue give me the tnya is an enzyme that Mbaknya Hi everyone In Vegetables include the enzyme that prevents searing, phenolase, which causes enzymatic browning reactions in food due to the oxidation of phenol or polyphenol. This enzyme contains copper ions that can be inhibited by heating with a blanching process or the addition of bisulfite SO2. Other enzymes in vegetables include paint, including Gimo papain and lysozyme, which are found in papaya sap and Simpati. This can be used to tenderize meat and its nature is a protein that hydrolyzes proteins into soluble parts so that the meat becomes more tender. Hai Hai. In the second part, fruit is a part of the plant. The result of the marriage of pistils and stamens which can be called food ingredients consumed as dessert. Fruit organs can be divided into three parts. The first is the basic system of skin tissue and also the first transport vessel system. The skin tissue system includes epidermal cells which are the thickest cell walls arranged tightly except for the stomata area and also the lenticels. The number of cuticle membranes located above the epidermis layer whose surface is covered with wax. Then there is also the Stomata section in the epidermis as a place for exchange. gas and also plays a role in fruit ripening there are also cells that are the place of gas exchange in the cells under the epidermis venticell which many can cause the fruit to wilt faster Then for the basic system there are parenchyma collenchyma and also sclerenchyma the first parenchyma is a cell that can store starch protein and also oil for collenchyma it is a strengthening or supporting tissue while sclerenchyma can be divided into two types namely fiber and also stone for the fiber is a component of xylem while the stone will cause the texture of the fruit to be starchy the next is the transport file system including xylem and phloem for the film is Transporting water and mineral nutrients that dissolve in water Hi and also for not yet transporting food synthesized by the leaves Oh yes based on the speed of respiration the fruit is divided into several types the first is climacteric fruit I experience an increase Hi CO2 during ripening which is characterized by a striking change in color texture and flavor Wow this has high reserves of starch or fat then has a relatively long green period example of this group of fruit is mango papaya banana and also avocado while the second group is a non-climacteric fruit, namely fruit that does not experience an increase in CO2 during ripening so it does not have to be harvested in optimal conditions because the ripening process does not continue, examples included in this non-climacteric fruit group are oranges, grapes, watermelons and also pineapples. Well, if we observe the nutritional value of fruit per 100 grams, this is quite interesting. Here we compare several types of fruit from apples, avocados, guavas to watermelons and here we observe that the energy in these fruits is the highest and bananas are then followed by avocados, then the low ones include oranges, guavas and also papaya. For water content, we observe here that the highest is in watermelon. Then for protein, it is highest in bananas. For fat, this is interesting because it is highest in avocados, while carbohydrates are highest in bananas, followed by Oh and mangoes. As for calcium, here it is most in oranges. Then for iron, here papaya for vitamin A, mango is the highest, many times higher than other fruits, while vitamin C is the highest, V, cawu, seeds in and followed by papaya, while the edible part is quite interesting if for example he dies here, apples are the highest, 88 percent and the lowest here turns out to be the Watermelon God Hi NATO the composition of our fruit will discuss one by one the first is carbohydrates which include Fatih sugar and also pectin Starch is the result of photosynthesis in young fruit which has a fairly high starch content for example apples bananas and also mangoes the next is sugar which is this content will increase during cell maturation for example tomatoes there is an increase in sugar in quite a small amount While for the next group is pectin this pectin affects the texture of the fruit as an indicator of ripe fruit pectin will be hydrolyzed into water-soluble components so that the amount of its inner will decrease Hi then Sorry protein namely the content is quite low only part1 percent in fresh fruit except in durian it reaches 2.7 percent while fat is also mostly 0.1 to one percent except in durian and also avocado As for vitamins and minerals it can be said that this fruit is a source of vitamins A c and b one and also calcium minerals and also iron in the fruit there are also pigments that determine the color of the skin and also the flesh of the fruit three groups of organic compounds in this pigment namely chlorophyll carotenoids and also flavonoids a chlorophyll that often found in fruit that is easy enough so that in the process of cooking the chlorophyll content decreases While for care tonight there are various types first carotene will produce orange color in papaya while lycopene is red in papaya and also watermelon while xanthophyll produces yellow color in pineapple mango and also banana peel there is also another Opik main group namely flavonoids including anthocyanin which will form purple color in Jerry grapes and also mangosteen while nang thousand ten forms white or yellow color in apples and also bananas there is another group namely tannin which is a colorless pigment how to clean the taste of astringent For example in snake fruit and also in bananas for organic acid that determines the aroma in the fruit during the ripening of the fruit the content of this organic acid will decrease the content of citric acid malate is best 3% which will form a sour taste in the fruit then the type of organic acid in the fruit is also different in each fruit for example citric acid is in oranges and also tomatoes while malic acid is in apples and also bananas Then in grapes we can find tartaric acid in the fruit there are also enzymes including enzymes Catecholase and polyphenolase which will cause enzymatic Browning reaction in food ingredients due to the oxidation of phenol and polyphenols of fruit which contain a lot of phenolic fiber, including bananas, pears, apples and also salak Hai for other compositions, it is paint chymopapain and also lysozyme which is in the papaya train Hai to open the meat and also home contains protein as explained earlier then there is also the enzyme bromelain which is found in the stem or pineapple juice, its function is almost the same as papain, namely enabling the meat to deliver bromelain molecules. This contains glucose protein well in post-harvest growth and respiration there are 2 types, the first is ripening or what is often called ripening, the level of development of flavors, aromas, textures and cuisines is optimal and the fruit is ready to eat then there is the next stage, namely wilting or SMS sense which is the final stage of fruit development between ripe and the beginning of the process of breaking down and decay Then for other properties is respiration, which is a biological process where oxygen will be absorbed then the reduced supply of oxygen in the fruit so that the fruit will undergo a fermentation process which is fermented is Glucose which will then run out which can cause the fruit to die and rot then there is another property namely primatrack which is the state of auto stimulation from within the fruit so that it becomes ripe due to increased respiration Well after the post-harvest period there will also be physical and chemical changes the first is the nature of the turgor of the cells namely the composition of the cell wall to will change which will affect the damage affecting the hardness of the fruit becomes soft because of the process because the amount of kroto Pro protopectin is not soluble in water it will decrease and also water soluble pectin will increase As for the carbohydrates of the fruit with a high enough pepatih it will change into sucrose and also Glucose which is the result of satisfied metabolism As for fructose it will increase the sweetness of the fruit Well but in low Starch fruit in low Fatih fruit it is not Canada the breakdown of Starch so the sweetness does not increase even though it is stored Hi there will also be a breakdown of protein into amino acids triglericide hydrolysis which is fat into glycerol into and also fatty acids then vitamin C which is high in young fruit and during the ripening process it will decrease Hi for organic acids during the ripening process malic acid and also citrate will decrease which will happen conversion of malate to citrate Hi Then for pigments, usually the chlorophyll content will decrease during the ripening process and will also be replaced by rubber one and also anthocyanin in the fruit Hi well in the post-harvest handling process of vegetables and fruit, there is a storage process, cooling, wax coating and also the first preservation process is storage or what is often called Sturridge musfir control Hi usually the oxygen content of the storage air is reduced below the normal level from 21 percent to two to three percent this decrease in oxygen will result in a decrease in the metabolic rate, a decrease in fruit ripening inhibits changes that occur in vegetables and n fruit and also extend the shelf life for the cooling process that is usually done on vegetables on this fruit is usually done at a temperature of five to eight degrees Celsius which functions in inhibiting respiration and also metabolism also inhibits water loss and also inhibits damage to microorganisms fresh fruit Reto is easily damaged and needs a cooling process but avocados and bananas that are not yet ripe will be damaged at cold temperatures so they must be ripe first Hi before being stored at cold temperatures Hi there is another strategy used in the post-harvest process, namely wax coating which is useful for maintaining the quality of fresh vegetables and fruit and can reduce the rate of respiration and evaporation of wax emotions that exceed the use of it coats the lenticels and also stomata in the tissue where respiration takes place in addition to these effects the wax coating will increase the shine of vegetables and fruit and also increase the attractiveness Hi national use of this wax is the first pop does not affect the smell and taste easy to dry and if dry is not sticky does not break easily has shiny and slippery properties does not produce a thick surface easy to obtain cheap and also non-toxic in the preservation process there are several methods that include the drying process that is dried under the hot sun for example using this technique is the pump da Salah bananas and also dates for other preservation processes are The use of additional sugar as a natural preservative is an example of a sweet and jam. In other techniques, there is an acidification process, namely adding salt and also a microorganism. Ismanto fermentation process. Examples of popular foods are Kimchi pickles and sourcrout. Thank you. Questions. Please write them in the column below. Please comment and don't forget to like and subscribe.