The increase in coffee consumers is marked by the growing number of coffee shops. The quality of the best taste of brewed coffee is influenced by the roasting process and brewing technique. The purpose of the study was to determine the taste of coffee based on different types of coffee and brewing techniques. The study used a two-factor sub sampling group randomized design. Factor 1 was coffee type (Gayo arabica, Toraja arabica, Gayo robusta and Toraja robusta), and factor 2 was coffee brewing technique (tubruk and V60). The data obtained were analyzed by ANOVA test using SPSS Version 22. The test was followed by DMRT test (α = 0.05) if it had a significant effect. The results showed that coffee types with different brewing techniques affected total soluble solids, acidity, antioxidant activity, total phenols and organoleptic. The best sample was Toraja robusta coffee type with V60 brewing technique. The resulting quality characteristics are total dissolved solids value of 1.86±0.05 °Brix, pH value of 6.47±0.002, IC50 value of 59.45±0.14 ppm, total phenol value of 1681.38± 8.42 mg/kg GAE, brown color (4.8±1.08) which was slightly preferred (4.8±0.91), strong aroma (5.1± 0.89) which was preferred (5.0± 1.03), non acidic taste (3.9± 0.88), bitter taste (5.5±0.81) which was preferred (5.0±1.11) and caffeine content of 1.41%.
Traditional Indonesian dishes often contain peanuts, coconut milk, and shrimp which are common allergens. However, allergen information is frequently absent from food vendors and digital recipe sites, posing potential health risks for individual with food allergies. This study presents an automated allergen detection system in Indonesian cuisine that uses a Logistic Regression model and has been trained on 14 primary allergen categories defined by the European Union. Each recipe is converted into a fixed-dimension binary vector using a bag-of-ingredients feature representation. As the evaluation results, the hyperparameter tuning approach significantly improved the model's performance. The model that was not fine-tuned only performed well in Scenario 1 (0 and 1) where it achieved an accuracy of 0.9995. In the Scenario 2 (0 - 3) Grid Search CV improved accuracy to 0.9997. In the Scenario 3 (0 - 14) Random Search achieved the best values with an accuracy of 0.9990 and a balanced precision-recall rate of over 0.97. Compared to the other methods, Random Search appears to be more adaptable to complex data distributions as these results show. Furthermore, this method has the potential to be widely applied to various culinary contexts like oriental and continental cuisines, which often uses high-allergen ingredients such as fermented soy products and dairy-gluten rich dishes. This system contributes to the advancement of food safety and public health through the integration of artificial intelligence in allergen detection.
Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers have the potential as an ingredient in making edible films because of starch content. The quality of edible film is influenced by the concentration of starch and chitosan as constituent components in the manufacture of edible film. This study aimed to determine the effect of different concentrations of beneng taro starch and chitosan on the physicochemical characteristics of edible film. This study used a Factorial Complete Randomized Design with two treatment factors: concentration of beneng taro starch (7%, 8%, and 9%) and concentration of chitosan (0.5%, 1%, and 1.5%). The results showed that concentration of beneng taro starch had significant effect on the percent value of elongation (%), thickness (mm), compressive strength (gf), white degree (%), and water vapour transmission rate (g.m-2.day-1), while chitosan concentration had a considerable effect on the percent value of elongation, thickness, compressive strength, white degree, and water vapour transmission rate of edible film. The best treatment was edible film with concentration of beneng taro starch 7% and chitosan concentration 0.5% with 24.00% of elongation, 0.21 mm of thickness, 80.77 gf of compressive strength, 75.05% of white degree, and 41.49 g.m-2.day-1 of water vapour transmission rate.
Consumers’ awareness of the need to eat functional foods is increasing. Functional bread was produced from wheat, yellow corn, African catfish, mackerel fish, and red crayfish. 100% wheat flour (WF100) was the control. Ten bread samples were formulated: a control (100% wheat flour, SWF100) and nine composite variations with increasing substitution levels of yellow corn, African catfish, mackerel fish, and red crayfish flours. Functional properties of the flour samples were determined. Proximate, physical, and sensory properties of the bread samples were evaluated. The water absorption capacity of the blends ranged between 1.30 to 1.58 g/ml, oil absorption capacity, 1.01 to 1.50 g/ml; bulk density, 0.41 to 0.54 g/cm3; foaming capacity, 3.43% to 4.13%; and solubility, 14.45% to 18.33%. The protein content of the bread samples ranged between 12.83% to 17.91%; fat, 1.60% to 7.33%; ash, 1.53% to 3.87%; fibre, 0.35% to 0.49%; and carbohydrates, 43.57% to 54.98%. The weight of the bread samples ranged from 221.37 to 247.90 g, Height, 3.13 to 3.90 cm; volume, 508.76 to 812.02 cm3, and specific volume, 2.14 to 3.67 cm3/g. SWF100 had the lowest value in all the nutritional attributes analyzed, but the highest carbohydrate content. The functional bread samples compared favorably with SWF100 in all the sensory attributes assessed. Bread samples from wheat (90%), yellow corn (5%), and mackerel fish (5%) (SWYM90:5:5), were the most acceptable with an acceptability score of 7.80 and compared favorably with SWF100 with an acceptability score of 7.85. The functional breads offer a nutritious alternative to wheat bread.
Product sensory specialists find themselves adrift, lacking clear guidance on how to instruct sensory panelists in the art of evaluating product color and conducting color sensory tests designed to mitigate any color biases that might skew perceptions. To address this gap, Image Processing (IP) and Computer Vision Systems (CVS) were proposed to deliver objective assessment of color quality through the versatile RGB color space. In this study, a 3-level, 4-factor central composite response surface methodology (RSM) design was employed to study how various extrusion cooking factors influence RGB color profile of extruded cornmeal. The process examined four key factors with their levels: screw speed (SS: 100-120rpm), barrel temperature (BT: 170-190℃), feed rate (FR: 40-60rpm), and moisture content (MC: 20-25%). For each trial run, extrudate samples were randomly selected and digitally captured using HD camera app of an Android phone, meticulously set to ISO 200, a resolution of 2160×2160, and a zoom of 4.0X for optimal clarity. IP and CVS tools in MATLAB 2023a application software were used for RGB color space data extraction. Regression equations were developed for each response as a function of the process factors. Results showed increasing SS increases R, G, and B intensities. However, increasing BT decreases B and R intensities, whereas decreasing FR did not affect R intensity. Key statistical metrics such as R-squared and Adequate precision, provided insight into the models’ performance: the R, G, and B R-squares/Adequate Precision were (0.82, 0.73, and 0.72) / (5.51, 3.70, and 3.17) and were found satisfactory.
Yams (Dioscorea spp.) are traditional starchy root crops grown mainly by small-scale farmers in Sri Lanka and valued for their rich content of fiber, vitamins, and minerals. This study aims to fill the gap by characterizing the physico-functional, nutritional, and antioxidant properties of selected yam flours cultivated in the Southern Province and evaluating their potential in value-added food applications. The purpose of this study was to compare six locally accessible yam varieties which are Arrowroot, Kiri ala, Buthsarana, Kahata ala, Dandila White, and Dandila Purple, with commercially available wheat and rice flours in order to assess their physico-functional, nutritional, and antioxidant qualities. The physico-functional properties were analysed by using standard methods. Proximate composition of flour types was analyzed using standard AOAC methods. Yam flours showed bulk densities that were in close contact with those of wheat and rice flours. Different thermal qualities were suggested by the gelatinization temperatures. Dandila White demonstrated exceptional antioxidant potential. The findings offer novel evidence supporting yams as sustainable, health-enhancing substitutes in food formulations.
Growing demand for safer preservatives has increased interest in plant-derived antimicrobials, yet many bioactives show poor compatibility and instability in aqueous systems. This study formulated and characterized Impatiens balsamina L. leaf-extract nanoemulsions and assessed anti-Salmonella activity using disc diffusion and broth microdilution. The ethanolic extract (maceration) showed a positive Mg–HCl reaction and contained 60.19 ± 0.015 mg GAE/g total phenolics and 28.25 ± 0.12 mg QE/g total flavonoids. Nanoemulsions were prepared with Tween 80:propylene glycol ratios F1 (5:1), F2 (6:1), F3 (7:1), and F4 (1:0), then evaluated for pH, viscosity, droplet size (PSA), PDI, zeta potential, TEM morphology, and homogeneity during 0–21 days. All formulations were acidic (pH 4.13–4.23) with no significant differences. Droplet size decreased from 176.06 nm (F1) to 30.56 ± 0.6 nm (F4) with a low PDI (0.226 ± 0.2), higher viscosity (32.0 ± 0.2 cP), and zeta potential of −19.98 ± 0.04 mV; only F4 remained homogeneous through 21 days and showed fine, near-monodisperse droplets in TEM, yielding the highest De Garmo index (0.89). F4 produced an 11.65 ± 0.24 mm inhibition zone versus crude extract (10.26 ± 0.19 mm) and blank nanoemulsion (2.34 ± 0.17 mm). MIC/MBC confirmed concentration-dependent activity for F4 (6.60 ± 0.03/13.75 ± 0.02 mg/mL) compared with the crude extract (7.50 ± 0.02/14.23 ± 0.01 mg/mL). Overall, formulation optimization improved dispersion robustness and modestly enhanced anti-Salmonella performance under standardized conditions; validation in representative food matrices remains necessary.
Cassava fufu is a widely consumed staple food limited in protein, fiber, and micronutrients. This study investigated the potential of cabbage flour fortification to improve its nutritional quality and consumer appeal. Cassava-cabbage flour blends were formulated in ratios of 100:0 (control), 60:40 (C60Cb40), and 50:50 (C50Cb50). Standard analytical procedures were used to evaluate the samples for nutrient composition, functional properties, anti-nutrient/antioxidant and sensory attributes. Protein content increased from 1.36% (control) to 1.77% in C60Cb40, and crude fiber rose from 0.49% to 1.03% in C50Cb50. The control exhibited the highest water absorption capacity (70%), while C50Cb50 had the greatest swelling capacity (33.00 ml). Calcium and magnesium contents peaked in C60Cb40 at 301.95 mg/kg and 148.6 mg/kg, respectively. Vitamin B1 ranged from 0.24 to 0.81 mg/g, highest in C50Cb50, while flavonoids (1.05–4.38 mgQE/g) were most abundant in C60Cb40. Sensory scores ranged from 7.28 to 8.32, with C50Cb50 rated highest, indicating that fortification did not negatively impact acceptability. Cabbage fortification significantly (≤0.05) enhanced the nutritional and functional properties of cassava fufu without compromising sensory quality. This suggests its potential for improving the dietary value of cassava-based foods.
Tauco is a traditional Indonesian fermented soybean paste product offering nutritional and sensory benefits, however has a relatively short shelf-life. In this study, we used lemon extract as a natural preservative to extend the shelf-life of tauco while maintaining its sensory acceptability. Six tauco formulations were prepared in the following one control and five treatments with lemon extract concentrations of 0.1%, 0.2%, 0.3%, 0.4%, 0.5% respectively. A total of 20 untrained panelists conducted a sensory evaluation using a 5-point scale preferability from “very dislike” to “very like” to evaluate color, aroma, taste, texture, and overall acceptability. By using lemon extract, particularly at 0.3% to 0.5% can effectively extends the shelf-life of tauco by reducing microbial activity and preserving quality attributes. It reveals a promising natural preservation method for fermented soybean products that meets consumer demand for clean-label ingredients.
Cocoa is a leading commodity widely cultivated around the world, especially in Indonesia, which ranks as the fourth largest cocoa-producing country. Cocoa bean shells (Theobroma cacao L.) are a byproduct of cocoa bean processing, constituting about 10–16% of the dry weight of cocoa beans. Cocoa bean shells still contain bioactive compounds such as theobromine, caffeine, and polyphenols, which offer functional benefits. Additionally, cocoa bean shells have a distinctive aroma and flavor that are appealing for developing instant powdered beverage products. This study investigated the effect of adding cocoa bean shells on the physicochemical and sensory characteristics of instant powdered drinks. The concentrations of cocoa bean shells used were 0%, 10%, 20%, and 30%, analyzed using a Completely Randomized Design (CRD). Based on the research results, the concentration of cocoa bean shells addition had a significant effect (p<0.05) on increasing the yield value by 26.86–27.85%, the ash content 0.96–2.97%, antioxidant activity 3.52-37.14%, the hygroscopicity level 7.65–11.07%, the color parameters (L*, a*, b*) darkened as a result of the natural pigments in the cocoa bean shells, and organoleptic tests (color, aroma, taste, aftertaste, overall acceptance). The addition of cocoa bean shells decreased the acid-insoluble ash content 0.03–0.08% and pH values to 5.31–7.8, solubility 84.71–90.18%. However, increasing the concentration of cocoa bean shells did not have a significant effect (p>0.05) on the moisture content parameter, which remained between 4.03–4.36%, influenced by the fiber content.
Sago (Metroxylon sagu) is a locally abundant source of resistant starch (RS) found in eastern Indonesia. Resistant starch has attracted considerable attention because it resists enzymatic digestion in the small intestine and serves as a fermentation substrate for gut microbiota in the colon. As a dietary intervention, RS has been reported to modulate gut microbiota composition and enhance short-chain fatty acid (SCFA) production, indicating its potential as a prebiotic. This review examines the characteristics and potential of sago-derived RS as a prebiotic, particularly its role in modulating gut microbiota and increasing SCFA production, based on literature retrieved from major scientific databases. Articles were selected using predefined inclusion and exclusion criteria and keyword-based screening to evaluate the role of sago RS in gut microbial fermentation and SCFA formation. Studies indicate that sago contains high levels of RS, with a prebiotic index (PI) value of +12.19, higher than fructooligosaccharides (FOS) (+9.45) and inulin (+6.82) after 24 h of incubation in in vitro experiments. In vivo studies using high-fat diet-induced rats have also shown that sago RS is selectively fermented by beneficial Lactobacilli and Bifidobacteria, leading to increased SCFA concentrations. Evidence from both in vitro and animal studies suggests that RS may influence gut microbiota composition and SCFA production. However, most available evidence remains limited to laboratory and animal studies. Therefore, further comprehensive studies are needed to validate its effectiveness and support the development of sago as a locally sourced functional prebiotic food.
Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristics of yogurt. Yogurt was prepared with Ketapang seed milk at 0%, 10%, 15%, and 20% (v/v) and starter culture at 5%, 10%, 15%, and 20% (v/v), then stored at 4 ± 1 °C for 24 h to stabilize the gel structure before analysis. Protein, pH, syneresis, viscosity, and total solids were analyzed using standard methods, with data evaluated by two-way ANOVA and Tukey’s test (p < 0.01). Results showed that fortification significantly improved all parameters: protein increased from 5.67% (control) to 8.54% (20% seeds, 20% starter), total solids rose from 2.71% to 5.59%, viscosity increased nearly four-fold from 40.95 to 164.02 mPa·s, pH declined from 4.41 to 3.80, and syneresis decreased from 0.546 g/g to 0.109 g/g. The synergistic interaction between Ketapang proteins and lactic acid bacteria enhanced the composition, gel structure, and water-holding capacity of yogurt, resulting in firmer, more stable, and nutritionally enriched products. These findings highlight Ketapang seeds as a novel fortification material for the development of high-protein functional dairy products. This research supports Sustainable Development Goals (SDGs 2 and 3) and the national Asta Cita mission by optimizing underutilized local resources to enhance public nutrition.
Cocoyam is a rich source of carbohydrates but limited in protein and certain micronutrients. This study evaluated the effects of edible mushroom addition and various processing methods on the nutrient composition, and functional properties of cocoyam-based composite flour. Composite blends consisting of cocoyam and edible mushroom in a 70:30 ratio were prepared using different processing methods: raw (RACM), boiled (BOCM), roasted (ROCM), autoclaved (AUCM), and blanched (BLCM), with unprocessed 100% cocoyam flour (RACY) serving as the control. Standard analytical procedures were used for nutrient, antinutrient and functional properties assessment, and the results were statistically analyzed. The findings revealed notable improvements in the nutritional profile with mushroom inclusion. Protein content significantly increased from 2.59% in the control to 12.59% in the autoclaved sample (AUCM), while fiber content ranged from 4.45% to 6.90%, highest in BLCM. Ash content (3.82–4.97%) and fat content (0.25–1.83%) also improved. Carbohydrate content ranged from 66.13% to 75.30%, and energy value from 311.03 to 332.76 kcal/100g. Mineral content improved across samples, especially potassium (6.41–21.6 mg) and iron (2.19–8.44 μg). Functional properties such as bulk density (0.43–0.83 g/mL), water absorption (60.66–90.69 ml/g), and oil absorption (40.52–97.63 ml/g) showed significant variations, with blanched and autoclaved samples performing best. Anti-nutritional factors remained within acceptable safety limits. Overall, the addition of edible mushroom and application of appropriate thermal processing, particularly blanching and autoclaving, significantly enhanced the nutritional and functional properties of cocoyam flour, indicating its potential for use in developing nutrient-enriched functional foods.
Floss meat generally experiences shrinkage due to the long cooking process so that it loses a lot of weight and nutrition. It is necessary to look for alternatives to reduce the loss, such as adding functional fillers. Catfish as an energy resource content of protein 15.70%, fat 8.38%, calcium 8.01 mg/100 g, phosphorus 4.18 mg/100 g, and iron 203 mg/100 g. Cowpeas have a source of protein 25.38 g/100 g, carbohydrates 57.12 g/100 g, starch content of 30.9-34.9% and classified as high protein and high carbohydrates material. The aim of this research was to determine the effect of adding cowpea fillers on the physicochemical and organoleptic properties of catfish floss. This research used a Completely Randomized Design (CRD) with one obtained, namely F0 (100% catfish), F1 (25% catfish : 75% cowpeas), F2 (50% catfish : 50% cowpeas), F3 (75% catfish : 25% cowpeas). Research stages include making samples, analysing physical properties including yield and pH, chemical analysis including moisture content, ash content, dissolved protein, total protein, crude fiber content, fat content, carbohydrates. Organoleptic tests are descriptive and hedonic. The research data was analysed using the one way anova test and if there was a significant difference at the 5% level then continued with the Duncan test. The result of this research show that catfish floss with the addition of cowpea filler has a yield value of 75.22-114.44; pH 5.07-5.19; water content 1.78-4.40%; ash content 2.73-2.98%; soluble protein 1.46-1.98%; total protein 15.35-25.36%; crude fiber 2.70-11.42%; fat 29.50-43.29%; carbohydrates by different 30.82-47.19%. The result of the hedonic organoleptic test showed the panellists liked catfish floss with the addition of cowpea filler including smell and taste parameters, whereas color and texture parameters were preferred without cowpea. The descriptive organoleptic test of floss meat has a non-fishy smell, yellow color, tastes like cowpeas and catfish meat, and has a slightly rough texture.
This study aimed to develop and evaluate a chitosan-based smart film incorporating anthocyanins extracted from red onion peel (Allium cepa L.) using a green extraction method for visual detection of chicken meat freshness. Anthocyanins were extracted via maceration using Deep Eutectic Solvent (DES) and 96% ethanol. DES extraction, recognized as an environmentally friendly alternative to conventional solvents, yielded approximately 35% higher anthocyanin content than ethanol. The smart films were prepared from chitosan, corn starch, and polyvinyl alcohol (PVA) at three PVA-to-anthocyanin ratios (1:1, 1:2, and 1:3) and tested on chicken meat stored at room temperature (5 days) and under refrigeration (10 days). Physical (thickness, tensile strength), chemical (moisture content, pH), and sensory (color, aroma, texture) analyses were conducted. Higher PVA concentrations improved film thickness and tensile strength, while chilled storage significantly reduced spoilage rates, indicated by lower pH and moisture values. Notably, the film exhibited a clear color transition from purple to greenish-yellow in response to pH changes associated with meat degradation, confirming its effectiveness as a pH-sensitive freshness indicator. The 1:3 PVA–anthocyanin formulation demonstrated optimal stability, responsiveness, and visual clarity. In conclusion, the developed chitosan-based smart film offers a sustainable, non-toxic, and efficient approach for monitoring chicken meat freshness, underscoring its potential as an eco-friendly intelligent packaging solution for ensuring food safety and quality.
Environmental issues from single-use plastic straws have intensified globally, prompting the search for sustainable alternatives. This study aimed to optimize the formulation of edible drinking straws made from banana corm starch and banana stem fiber, enhanced with natural dye from klaras leaves. Optimization focused on physicochemical, visual, and sensory characteristics. The study consisted of two stages: (1) formulation of straws with varying starch-to-fiber ratios (P1S6–P6S1), and (2) evaluation of klaras leaf dye concentrations (0%, 3%, 6%, 9%). Parameters tested included thickness, water resistance at 10°C, 30°C, and 70°C, crude fiber content, color intensity (L*, a*, b*), and sensory attributes (taste, flavor, color, flowability). Statistical analyses used ANOVA, Tukey, Friedman, and a modified De Garmo method. The optimal formulation was P3S4 (4.5 g starch : 5.5 g fiber), with a thickness of 0.40 mm, highest water resistance (68.96%), and crude fiber content of 5.86%. Addition of 3% klaras dye (P3S4K1) yielded the darkest color (L* = 37.67), with a* = 2.08 and b* = 0.63, while achieving the highest sensory scores: taste (3.24), flavor (3.40), color (3.64), and flowability (3.68). These findings suggest that P3S4K1 is the most suitable formulation for edible straws, combining structural integrity, appealing appearance, and consumer acceptability.
