Cold brew coffee has been reported to possess distinct sensory characteristics compared to hot brew. Therefore, this study aims to enhance the flavor of decaffeinated robusta cold brew coffee as a specialty coffee. The decaffeination process (using bromelain enzyme from pineapple), cold brew (immersion method), and sterilization techniques were used to examine the sensory qualities and physicochemical characteristics (color, pH, TDS, caffeine, chlorogenic acid/CGA, trigonelline, and volatile compounds) of decaffeinated robusta cold brew coffee and ready-to-drink decaffeinated robusta cold brew coffee. Medium-roasted robusta coffee was used in 2 different brewing methods, namely cold brew (T= 15 degrees C, 20 degrees C, 25 degrees C; t= 8, 10, 12 h) and hot brew as a control. The sensory analysis was conducted by trained panelists from Indonesian Coffee and Cocoa Research Institute using cupping technique. The Specialty Coffee American Association (SCAA) method was used to determine the flavor profile of a fine robusta cupping form.The results showed that the highest overall sensory score was obtained by decaffeinated cold brew robusta at 20 degrees C for 8 hours. It contained 0.081 mg/100 g caffeine, 0.024 mg/100 g CGA, and 0.048 mg/100 g trigonellineSpecialty coffee could be defined as ready-to-drink cold brew coffee brewed at 20 degrees C for 10 hours, 25 degrees C for 8 hours, and 25 degrees C for 10 hours. Notes, such as brown sugar, honey, caramel, chocolate, and herbal, were enhanced by sterilization, while hot brew coffee presented a less favorable profile, scoring only 78.25.
Several types of local Indonesian legume have the potential to be developed into plant-based milk yogurt, including pigeon peas, soybeans, and mungbeans. However, the protein contained in legume milk is characterized by low digestibility and bioavailability, underscoring the need to combine several types of legume and proper bioprocessing. Fermentation of legume milk by L. bulgaricus and S. thermophilus has been shown to improve the sensory and nutritional value of yogurt. Therefore, this study aims to analyze the nutritional value, protein digestibility, and total LAB of yogurt from a single type of legume (pigeon peas) and a combination (pigeon peas, mungbeans, and soybeans). The experiment used a completely randomized design with one factor, namely the composition of each legume, consisting of 4 treatments and 5 repetitions. The treatment of the study consisted of P1 (pigeon peas), P2 (pigeon peas + mungbeans 1:1), P3 (pigeon peas + soybeans 1:1), and P4 (pigeon peas + mungbeans + soybeans 1:1:1). The results showed that composition of legume type had a significant effect on proximate levels, dissolved protein, protein digestibility, lactic acid, and pH, but not the total lactic acid bacteria LAB of yogurt. The protein content, digestibility, and the soluble protein of legume-yogurt increased by approximately 1.21-1.86%, 0.36-0.44%, and 0.81-1.30%, respectively. In conclusion, yogurt from a single type of legume produced lower proximate levels, dissolved protein, protein digestibility, lactic acid, and low pH, while the combination of two or three types showed higher values for these parameters. Among the combinations, pigeon peas yogurt + soy produced higher proximate, dissolved protein, protein digestibility, lactic acid, as well as lower pH compared to pigeon peas yogurt + mungbeans.
Red beetroot has been reported to possess various medicinal properties and antimicrobial activity. Therefore, this study aims to determine the compounds contained in the ethyl acetate extract of red beetroot pulp and evaluate its antibacterial activity against Escherichia coli. The extract was obtained by soaking the fruit in ethyl acetate, and then assessed for its components using GC-MS analysis. Antibacterial activity was tested using a disc diffusion assay. The results showed that the ethyl acetate extract of red beetroot pulp contained a total of 20 major compounds. These included ester of 1,3-benzenedicarboxylic acid and bis(2-ethylhexyl), 1,4-benzenedicarboxylic acid, and n-hexadecanoic acid. In the antibacterial test, the sample was highly effective against E. coli (IC 50 was 0,783 mg/mL). In addition, the diameter of the growth inhibition zone increased along with the extract concentration. These results suggest that the ethyl acetate extract of red beetroot pulp offers a natural antibacterial substitute to its synthetic equivalents.
Diabetes mellitus (DM) is a degenerative condition increasing globally, including in Indonesia, with a corresponding rise in death rates. One of the therapy methods for DM is the use of alpha-glucosidase inhibitor (AGI), with peptides identified as potential AGI-based food ingredients. Therefore, this study aimed to develop fermented milk products enhanced with AGI peptides by screening and identifying lactic acid bacteria (LAB) strains with proteolytic capabilities. The experiment was conducted in three main stages: (1) screening 32 LAB isolates for their proteolytic activity, (2) determining the optimal fermentation time for AGI production using selected proteolytic LAB strains, and (3) molecular identification of the selected LAB strains through 16S rRNA gene sequencing. The results showed that two isolates, SR17B and L23, identified as Lactiplantibacillus plantarum-pentosus SR17B and Lactiplantibacillus plantarum-pentosus L23, had high proteolytic activity and were capable of producing fermented milk with significant AGI activity of 35.94% and 35.15%, respectively. AGI activity progressively intensified during fermentation, peaking at 12 hours in both strains, indicating that this period of time was ideal for fermentation in order to have the largest inhibitory effect. These results suggested that selected LAB strains, particularly L. plantarum-pentosus SR17B and L23, could serve as functional starter cultures for development of fermented dairy products with antidiabetic potential.
Rubber cassava (Manihot glaziovii) is one of the least attractive type of tubers for human consumption due to the high content of hydrogen cyanide (HCN) compounds, despite being rich in starch, proteins, and lipids. The variety can be used as an alternative raw material for ethanol production. Therefore, this research aimed to investigate the effects of immobilized enzymes and cells created using the entrapment method during starch hydrolysis and 84 hours of sugar fermentation, respectively. Starch, sugar, and ethanol contents were measured using the iodine, DNS, and Nicloux methods. The results showed that free enzymes in Treatment 1 (T1) hydrolyzed 100% of starch with a content of 6.50% in 30 minutes. At pH 7.07, immobilized cells in Treatment 2 (T2) produced 5.23% ethanol by converting 4.62% sugar over 84 hours. Immobilized enzymes were less productive in converting starch into sugar. Meanwhile, immobilized cells were more effective in using sugar from starch degradation to produce ethanol. These results reported the potential of rubber cassava as a viable source for ethanol production, emphasizing the efficiency of immobilized cells in the fermentation process.
