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.
The snack bar is a grab-and-go food with wheat flour as the primary component. In this context, exploring alternative substitute ingredients is necessary to strengthen food security, reduce Indonesia's dependence on wheat, and increase the nutritional content of snack bars. Generally, snack bars have a high-carbohydrate content. In this research, wheat flour was substituted with jack bean (Canavalia ensiformis) tempeh flour to enhance protein content, and red dragon fruit (Hylocereus polyrhizus) albedo extract was used to improve fiber content. Therefore, this research aimed to determine the chemical, physical, microbiological, and organoleptic properties, and to identify the best formulation of snack bars using jack bean tempeh flour and red dragon fruit albedo extract as substitutes. A Completely Randomized Design (CRD) method was used with four formulation treatments. The ratios of wheat flour, jack bean tempeh flour, and red dragon fruit albedo extract in the formulation were 100:0:0 (K), 80:15:5 (A), 65:25:10 (B), and 50:35:15 (C), respectively. Significant differences were analyzed on chemical, physical, and microbiological results using One-Way ANOVA and followed by a post-hoc Duncan Multiple Range Test (DMRT). The snack bar results ranged from 9.62-18.47%, 1.13-2.40%, 16.81%-19.53%, 6.01-9.76%, 52.56-65.26%, 0.96-11.24%, 2.09-11.27%, and 15.55-32.02 N moisture, ash, fat, protein, carbohydrates, insoluble fiber, soluble fiber contents, and hardness, respectively. The microbial test met the requirements for contamination according to the Indonesian Food and Drug Authority (BPOM). The best formulation for the snack bar was identified in treatment B (65:25:10).
Aspergillus flavus is a fungal species frequently contaminating nutmeg seeds. Therefore, this study aimed to prevent sporulation by introducing gaseous ozone treatment. In the process, spore suspensions (4.8 x 107spore/ mL) were exposed to ozone (0-11 ppm) for 90 min. Approximately 0.5 mL of each suspension was plated on CDA and incubated at 28 degrees C (7 days; 24 hours for the remaining samples) alongside the remaining 4.5 mL for 24-60 hours. The results showed that the treatment has significantly delayed the spore germination up to 60 hours. A positive correlation exists between the increasing gas concentration and the lowering of germination. Furthermore, the reduction of A. flavus load after being treated was from 0.24-1.2 log spores/mL. The efficacy of this treatment is directly proportional to the concentration of ozone. The three proposed models, including the linear log regression, the Geeraerd shoulder, and the Weibull models, were fully suitable for describing spore inactivation kinetics, emphasizing the potential of ozone as an effective antifungal treatment for microbial control.
Food safety is a critical component of food quality and requiries stringent measures to prevent biological, chemical, and other contaminants that pose risks to human health. This study assessed chemical and microbiological contamination in freshly ground red chili and turmeric sourced from traditional markets in Yogyakarta City. The investigation focused on microbiological contaminants, including Salmonella sp., Escherichia coli (E. coli), and yeast-and-mold counts, as well as chemical contaminants such as Rhodamine B, Methanyl Yellow, and formaldehyde. The findings revealed that Salmonella sp. were absent in all samples; however, each sample exceeded the permissible limits for E. coli and yeast-and-mold counts established by the Indonesian National Standard (SNI) 7388 : 2009. No chemical contaminants (Rhodamine B, Methanyl yellow, or formaldehyde) were detected in any sample. Therefore, although all ground spice samples were free from hazardous chemicals, they failed to meet essential microbiological hygiene standards, highlighting significant risks associated with their consumption.
Red chili (Capsicum annuum L.) powder is highly susceptible to degradation due to the instability of capsaicin, its primary bioactive compound. Therefore, this study aims to evaluate the effect of Arabic gum concentrations as a coating agent on the physicochemical characteristics of encapsulated red chili powder. The study procedures were carried out using a Completely Randomized Design (CRD) with 6 levels of Arabic gum concentration, such as 0% as a control, 0.3%, 0.6%, 0.9%, 1.2% and 1.5%. Data were then analyzed using Analysis of Variance (ANOVA) at the 1% and 5% levels to determine the effect among treatments. Subsequently, the analysis was followed by Duncan's New Multiple Range Test (DNMRT) at the 5% significant level. The results showed that Arabic gum significantly affected encapsulation performance. The optimal treatment was obtained at 0.9% Arabic gum, with a yield of 74.01% and color parameters of L 33.07, a* 19.33, and b* 14.33. Moisture content, solubility, encapsulated capsaicin (CE), total capsaicin (CT), and encapsulation efficiency were 12.83%, 83.61%, 0.73 mg/g, 7.85 mg/g, and 9.26%, respectively. In conclusion, the use of Arabic gum at a concentration of 0.9% effectively enhanced physical and chemical stability of red chili powder through improved encapsulation characteristics. These results confirm its potential as a functional encapsulating agent in spice powder formulation, particularly for applications in food and nutraceutical industries.
Grapes are perishable fruits susceptible to damage during transportation and storage post-harvesting, due to moisture loss, microbial contamination, oxidative damage, and physical degradation. These problems lead to weight loss, reduced shelf life, and deterioration of appearance, which can be overcome by using edible coating for preserving post-harvest fruits due to simplicity, non-toxicity, and cost-effectiveness. Starch is an excellent material for edible coating, with cassava peel serving as a suitable source because of good film-forming ability, biodegradability, and non-toxicity. Cassava peel starch also has the capacity to form a semi-permeable barrier that can reduce moisture and gas exchange for edible coating. However, starch is less resistant to pathogenic microbes, showing the need to incorporate limonene essential oil (EO) extracted from sweet orange peel with good antibacterial properties. Therefore, this study aimed to determine the most effective formulation of cassava peel starch and sweet orange EO in edible coating. Analysis was also carried out to evaluate the effect of coating on the quality of grapes based on weight loss, pH, antibacterial properties, and fruit organoleptic. The experiment was conducted by coating grapes using dip method and analyzed during 7 days of storage. Starch was successfully extracted from cassava peel with a facile method to obtain yield of 52.02%. The results showed that the most effective formulation of starch and EO in edible coating was 5% and 0.1%, respectively, indicating potential to significantly maintain the quality of grapes. The addition of orange peel-based EO also inhibited microbial growth during storage. At this formulation, grapes coated with EO-starch film showed an average weight loss of 5.94% and pH 4.21, with lower total microbes of 1.39x103 CFU/gram. This indicated that edible coating enriched limonene EO was effective in preserving grape quality and prolonging shelf life.
Probiotics are health-beneficial microorganisms found in the human digestive tract, and Aloe vera (Aloe vera var. chinensis (L.) Baker) is potentially a source of prebiotics that support the growth of probiotics. Therefore, this research aims to analyze the effect of Aloe vera juice on Lactobacillus rhamnosus ATCC 9595 growth, total lactic acid, total reducing sugars, antioxidant activity, total Short Chain Fatty Acid (SCFA), and metabolite profile. Four experimental groups of Aloe vera concentration were used (0%, 25%, 50%, and 75%), each with three different incubation times (0, 24, and 48 hours). Bacterial growth was analyzed using Total Plate Count and pH measurement, while total lactic acid, total reducing sugars, and antioxidant activity were analysed by titration, 3,5-dinitrosalicylic acid (DNS) technique, and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) test, respectively. SCFA was measured using Gas Chromatography-Mass Spectroscopy (GC-MS), and substances potentially associated with probiotic metabolic activities were identified using targeted Ultra High-Performance Liquid Chromatography (UHPLC)-High-Resolution Mass Spectrometry (HRMS). The results showed that after 48 h, Aloe vera juice with a concentration of 50% (v/v) significantly increased bacterial colonies by 85.49% and antioxidant activity by 36.13%, 75% (v/v) significantly decreased pH by 24.67%, and 25% (v/v) significantly increased total lactic acid. Acetic acid was detected during SCFA assessment, with the highest concentration found in the group of 25% Aloe vera. Targeted UHPLC-HRMS analysis identified aloe emodin, butyric acid, lactic acid, citric acid, and hydroxy aloin in the fermented Aloe vera juice. The highest metabolite content was citric acid (area max 2.95x10 9 ), a tricarboxylic acid, and all experimental groups had no significant effect on lowering total reducing sugars. These results present the promising prospects of Aloe vera juice as a natural resource for prebiotics to thrive and generate beneficial metabolites with antioxidant properties through metabolic processes.
This study aims to develop and characterize a nano-fertilizer for foliar application on rock melon (Cucumis melo). The formulation of the nano-fertilizer was based on a ternary phase diagram, which showed the behavior of NPKTE within emulsion components made up of surfactants, oil, and water, with the isotropic region identified as the most stable. In addition, the formulation was prepared using a high-energy emulsification method, consisting of 25.04% Tween 80, 4.36% neem oil, 20.60% water, and 50% NPK-TE. The results showed that the optimized nano-emulsion had a particle size of 92.58 nm, with a polydispersity index of 0.156, a zeta potential of -39.8 mV, a surface tension of 40.67 m -1 , and a viscosity of 100.46 mPa s -1 . Morphological analysis of the optimized nano-fertilizer showed spherical particles, showing good stability. The formulation showed no phase separation during the centrifugation test and maintained stability at 3 different temperatures (4, 25, and 54 °C) with turbidity reduction values of 23.18%, 8.65%, and 42.90%, respectively, over a period of 60 days.
This research aimed to investigate the potential of lemongrass (Cymbopogon citratus) leaf agricultural by-products as a source of essential oil, and evaluate the antioxidant and antibacterial activities. In this context, the material used was subjected to microwave pre-treatment to enhance the yield. Lemongrass leaf was often discarded as an agricultural by-product. The utilization was examined through different drying methods, including fresh, wilted, and dried treatments. Lemongrass leaf was also treated with microwave (+MV) and non-microwave (-MV) pre-treatments. The essential oils were analysed for physicochemical properties. The chemical composition was determined through gas chromatography-mass spectrometry (GC-MS), and the tissue microstructure was observed by SEM. Antioxidant activity was measured with the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, while MIC and MBC values were assessed using the microdilution method. The results showed that the distillation of dried leaf with microwave pre-treatment provided the highest oil yield of 0.20%. SEM analysis showed that drying and microwave pre-treatment altered the leaf microstructure, enhanced glandular trichomes, and improved extraction efficiency. The physicochemical properties included a bright yellow colour, a fresh citrus aroma, a specific gravity of 0.971 g/mL, a refractive index of 1.486, and a solubility ratio of 1:3 in alcohol. The main components were citral (geranial (44.07–46.81%), neral (35.64 – 36.60%)), geranyl acetate (2.03–5.66%), isogeranial (1.61–2.57%), isoneral (0.96–1.76%), β-pinene (0.16–3.63%). Lemongrass leaf oil exhibited strong antioxidant activity with an IC50 of 61.65 to 84.5 µg/mL, antibacterial activity against E. coli and S. aureus with MIC of 0.3–1.3% and 0.3–1.8%, as well as an identical MBC value of 0.5–2% for both bacteria. This research showed that essential oil extraction increased the value of lemongrass leaf by-products.
Kaffir lime leaves (Citrus hystrix D.C.) contain various bioactive compounds, including phenols, terpenoids, alkaloids, and flavonoids. These bioactive constituents are highly susceptible to degradation. Therefore, encapsulation is necessary to enhance their stability. The use of maltodextrin as the sole coating material often results in particle agglomeration and weak microcapsule structures. This research evaluated how the ratios and concentrations of coating materials affect the physicochemical properties of kaffir lime powder. This research involved the preparation of starch using the photooxidation method, the extraction of kaffir lime leaves, the production of kaffir lime leaves powder, and the analysis of kaffir lime leaves powder. The parameters evaluated included moisture content, hygroscopicity, solubility, and Fourier Transform Infrared (FTIR). Data were analyzed using the Analysis of Variance (ANOVA) test with a significance level of ≤ 0.05. The results showed that the combination of photooxidized starch and maltodextrin as an encapsulation material, at a total concentration of 60% had a moisture content of 9.18%, hygroscopicity 5.71%, solubility 61.91%, polyphenol content 5.33 mg GAE/g, and polyphenol damage 10,06%.
This study aims to optimize the fermentation conditions of Bacillus sp.01 for the simultaneous production of cellulase and reducing sugars from oil palm empty fruit bunch (OPEFB). Milled OPEFB was used as the sole carbohydrate source in a mineral salt medium to investigate the effects of temperature (30-45 °C), pH (5.0-8.0), and nitrogen sources on the fermentation performance of Bacillus sp.01. The results showed that the highest sugar and cellulase production were achieved at pH 7.0 and 35 °C, yielding 2.52 mg/mL and 0.93 U/mL, respectively, in a 100 mL batch system enriched with 1% milled OPEFB. Regression analysis showed that the optimum sugar and cellulase production conditions were pH 6.73 and 32.5°C. Organic nitrogen sources (beef extract and peptone) showed better performance in promoting sugar and cellulase production than inorganic nitrogen sources (NH4 NO3 and (NH4 )2 SO4 ). These results show the potential of using OPEFB as a substrate for bioconversion by Bacillus sp.01, which could contribute to developing sustainable waste management strategies in the palm oil industry.
This study used modified fly ash as a material to adsorb free fatty acid in Crude Palm Oil. One or two types of modification treatments in previous studies were used to investigate the effect on the absorption process. Therefore, this study focused on the capacity of the modified fly ash in adsorbing FFA with varying concentrations and durations of adsorption. Modification of fly ash began through leaching process using hydrochloric acid (HCl), followed by activation using hydrogen peroxide (H₂O₂), and reactivation using cocamidopropyl betaine (CAPB) surfactant. Scanning Electron Microscope Energy Dispersive X-Ray (SEM-EDX) is used to analyze the morphology and elements, while a Gas Sorption Analyzer (GSA) is used to analyze the pore radius, surface area, and pore volume of modified fly ash. Based on SEM-EDX result, fly ash had an amorphous shape with silicon (32.15%) and oxygen (50.29%) as the major elements. While GSA showed that the surface area, total pore volume, and average pore diameter were 15.34 m²/g, 0.02 cc/g, and 3.23 nm, respectively. Furthermore, modified fly ash had adsorption efficiency and capacity of 44.38%±0.21 and 140 mg/g±0.21, respectively. Then, adsorbent mass of 6% w/w and adsorption duration of 60 minutes recorded as the optimal condition of FFA adsorption process using fly ash. The maximum permissible FFA in cooking oil based on Standar Nasional Indonesia (2019) was 0.30%. Because of that, multi-stage adsorption was carried out to reduce the FFA in order to comply with Standar Nasional Indonesia (2019). The adsorption with twice repetition can produce CPO with FFA < 0.30% (initial FFA content of 1.2%). Due to the reduction level of FFA, the yield of the CPO obtained from each step was ±60-80%. This study could be applied in industry to reduce the FFA content and enhance the CPO quality.
Fructose solubility is one of the major challenges inhibiting enzymatic synthesis of fatty acid sugar ester. Therefore, this study aims to define the optimal parameters for manufacturing fructose oleic ester (FOE) utilizing a supersaturated fructose solution coupled with ultrasound technology. Factors such as esterification time, ultrasound power, and substrate flow rate were evaluated. The reaction was carried out by adding the supersaturated fructose solution and oleic acid to the immobilized lipase in the jacketed fluidized bed reactor equipped with an ultrasound. FOE was evaluated based on ester concentration, ester bond, and emulsification properties. The results showed thatesterification activity of lipase was 36.45±9.95 U/g matrix. Fructose concentration in the supersaturated fructose solution was 12.30±2.33 mg/mL. The optimal parameters for synthesizing FOE were defined at 180 Watt and 0.2 mL/min for 180 min of reaction after one time using a series of esterification apparatus. FOE concentration was 85.13±9.56% and the sample with the best conditions had Rf value of 0.2 to ~0.8, wave absorption band for ester group (C=O) at wavenumber ~1712 cm -1 with a new peak (C-O bond) at 1373 cm -1 , emulsion capacity 99.86±0.01%, emulsion stability of 99.29±0.04%, and droplet size of 1.00 µm with non-uniform droplet size distribution (polydispersity index (PDI)=1.00).
