Cassava flour, particularly Modified Cassava Flour (MOCAF), has significant potential as a substitute for wheat flour and as an export-oriented commodity based on local resources. However, quality variability due to differences in processing methods and the lack of optimal standardization remain major challenges in industrial development. This study aims to analyze the gap between Indonesian National Standard (SNI 01-2997-1996) and Codex Alimentarius (CXS 176-1989) for cassava flour and to evaluate the implications of standard harmonization on product competitiveness. A descriptive-comparative method was applied to assess physical, chemical, and microbiological parameters. The results indicate that SNI provides more detailed technical quality parameters, while Codex emphasizes global food safety aspects, particularly contaminant limits such as hydrogen cyanide (HCN). Significant differences were found in moisture content, ash content, and cyanide limits. A modified adoption (MOD) approach is considered the most appropriate harmonization strategy, as it accommodates international standards while adapting to local conditions. Harmonization is expected to enhance export access, production efficiency, and the economic value of MOCAF products.
Tempeh is a soybean-based fermented food that has long been consumed and is increasingly recognized for its potential as a plant-based functional food. Fermentation by Rhizopus spp. induces substantial changes in nutritional composition and bioavailability while promoting the formation of diverse bioactive compounds. This review aims to synthesize recent findings on nutritional transformations occurring during tempeh fermentation, the characteristics of bioactive compounds generated, and the biological mechanisms underlying their potential health-related effects. Tempeh fermentation has been reported to improve protein digestibility, convert bound isoflavones into more bioavailable aglycone forms, and reduce antinutritional factors such as phytates and flatulence-causing oligosaccharides. In addition, the formation of bioactive peptides and phenolic compounds contributes to antioxidant activity, angiotensin-converting enzyme inhibition, and modulation of inflammatory responses, as documented in various in vitro and in vivo studies. Although clinical evidence remains limited, available data suggest that tempeh may represent an important component in the development of sustainable plant-based functional foods. This review provides a comprehensive scientific basis to support future research and innovation in tempeh-based food products. ABSTRAK Tempe merupakan produk fermentasi berbasis kedelai yang telah lama dikonsumsi dan semakin mendapat perhatian sebagai pangan fungsional berbasis nabati. Proses fermentasi oleh kapang Rhizopus spp. menyebabkan perubahan signifikan pada komposisi dan ketersediaan nutrisi, serta mendorong pembentukan berbagai senyawa bioaktif. Artikel ulasan ini bertujuan untuk merangkum dan mensintesis temuan terkini mengenai transformasi nutrisi selama fermentasi tempe, karakteristik senyawa bioaktif yang terbentuk, serta mekanisme biologis yang mendasari potensi manfaat kesehatannya. Fermentasi tempe dilaporkan meningkatkan kecernaan protein, mengonversi isoflavon terikat menjadi bentuk aglikon yang lebih bioavailable, serta menurunkan faktor antinutrisi seperti fitat dan oligosakarida penyebab flatulensi. Selain itu, pembentukan peptida bioaktif dan senyawa fenolik berkontribusi terhadap aktivitas antioksidan, antihipertensi, dan modulasi respon inflamasi yang dilaporkan dalam berbagai studi in vitro dan in vivo. Meskipun bukti klinis masih terbatas, temuan yang ada menunjukkan bahwa tempe berpotensi berperan sebagai komponen penting dalam pengembangan pangan fungsional berbasis nabati yang berkelanjutan. Ulasan ini diharapkan dapat memberikan dasar ilmiah yang komprehensif bagi penelitian lanjutan dan inovasi produk tempe di masa depan.
Tamarillo (Solanum betaceum) is a fruit rich in vitamin C and bioactive compounds with potential for functional beverage development. However, its strong sour taste and the instability of vitamin C during processing are major challenges in producing tamarillo juice beverages. This study aimed to determine the effect of sugar and vitamin C addition on the sensory and physicochemical characteristics of tamarillo juice beverage and to identify the best treatment formulation. The study used a completely randomized design with a two-factor factorial pattern. The first factor was sugar addition at four concentrations: 0%, 10%, 20%, and 30%, while the second factor was vitamin C addition at concentrations of 0%, 0.05%, 0.10%, and 0.15%. The observed parameters included aroma, color, taste, overall acceptance, vitamin C content, total sugar, pH, and total soluble solids. Data were analyzed using analysis of variance (ANOVA) followed by Tukey’s test. The results showed that sugar and vitamin C addition significantly affected (P<0.01) the sensory and physicochemical characteristics of tamarillo juice beverage. The best treatment was obtained with 20% sugar and 0.05% vitamin C addition, resulting in aroma score of 3.87 (liked), color score of 3.87 (liked), taste score of 4.47 (liked), overall acceptance score of 4.00 (liked), vitamin C content of 59.31 mg/100 mL, total sugar of 8.17%, total soluble solids of 20.01°Brix, and pH of 4.12. These findings indicate that the combination of sugar and vitamin C addition improved sensory quality and maintained the physicochemical characteristics of tamarillo juice beverage. ABSTRAK Terung belanda (Solanum betaceum) merupakan buah yang kaya vitamin C dan senyawa bioaktif yang berpotensi dikembangkan sebagai minuman fungsional. Namun, cita rasa asam yang kuat dan ketidakstabilan vitamin C selama pengolahan menjadi kendala dalam pengembangan produk minuman sari buah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula dan vitamin C terhadap karakteristik sensoris dan fisikokimia minuman sari buah terung belanda serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor. Faktor pertama adalah penambahan gula yang terdiri atas empat taraf yaitu 0%, 10%, 20%, dan 30%, sedangkan faktor kedua adalah penambahan vitamin C dengan taraf 0%, 0,05%, 0,10%, dan 0,15%. Parameter yang diamati meliputi aroma, warna, rasa, penerimaan keseluruhan, kadar vitamin C, total gula, pH, dan total padatan terlarut. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa penambahan gula dan vitamin C berpengaruh sangat nyata (P<0,01) terhadap karakteristik sensoris dan fisikokimia minuman sari buah terung belanda. Perlakuan terbaik diperoleh pada penambahan gula 20% dan vitamin C 0,05% dengan karakteristik aroma 3,87 (suka), warna 3,87 (suka), rasa 4,47 (suka), penerimaan keseluruhan 4,00 (suka), kadar vitamin C 59,31 mg/100 mL, total gula 8,17%, total padatan terlarut 20,01°Brix, dan pH 4,12. Hasil penelitian menunjukkan bahwa kombinasi penambahan gula dan vitamin C mampu meningkatkan mutu sensoris dan mempertahankan karakteristik fisikokimia minuman sari buah terung belanda.
Lactic Acid Bacteria (LAB) have long been recognized as primary biotransformation agents in the food industry due to their ability to enhance nutritional value, safety, and sensory characteristics. This review article aims to map the roles and contributions of LAB in various fermented food products, both plant-based and animal-based. The method employed is a descriptive literature study, analyzing scientific literature regarding LAB applications in products such as kimchi, kombucha, traditional meat (cangkuak), and dairy products. The review results indicate that in plant-based products, LAB play a significant role in increasing antioxidant activity and the formation of bioactive compounds through the breakdown of complex polyphenols. Meanwhile, in animal-based products, LAB contribute to natural preservation through pH reduction and bacteriocin production, as well as texture improvement via proteolytic activity. The conclusion of this review emphasizes that the diversification of LAB starter usage, through both traditional and modern methods, is the key factor in developing functional foods that support public health.
Mechanical damage in the form of new bruise is one of the major problems during fresh fruit distribution because it reduces visual quality and economic value. This study aimed to evaluate the effect of seat foam layer number on new bruise incidence in single and mini guava during fruit arrangement inside carton boxes. The experiment was arranged using a 2 × 4 factorial completely randomized design (CRD), with guava type (single and mini guava) as the first factor and seat foam layer number (0, 1, 2, and 3 layers) as the second factor. A commercial grading-line treatment was used as an external control and analysed separately. The main observed parameter was new bruise incidence (%). Data were analysed using two-way ANOVA followed by Tukey’s test at a 95% confidence level. The results showed that increasing the number of seat foam layers reduced new bruise incidence in both guava types. In single guava, new bruise incidence decreased from 49% in the treatment without seat foam to 28% in the 3-layer treatment. Meanwhile, in mini guava, new bruise incidence decreased from 83% to 34%. Mini guava showed higher susceptibility to mechanical damage compared to single guava in all treatments. An interaction pattern between guava type and seat foam layer number was observed, indicating that the cushioning effect was more pronounced in mini guava. The 3-layer seat foam treatment produced the best performance in reducing new bruise incidence and showed better results than the commercial grading-line control. Therefore, the application of seat foam has potential as a simple and effective approach to reduce mechanical damage during crystal guava distribution. ABSTRAK Kerusakan mekanis berupa new bruise menjadi salah satu permasalahan utama pada distribusi buah segar karena dapat menurunkan mutu visual dan nilai ekonomi produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh jumlah layer seat foam terhadap keterjadian new bruise pada single dan mini guava selama proses penyusunan buah di dalam box. Penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2 × 4 dengan faktor pertama berupa tipe guava (single dan mini guava) dan faktor kedua berupa jumlah layer seat foam (0, 1, 2, dan 3 layer). Selain itu digunakan commercial grading-line control sebagai kontrol eksternal yang dianalisis secara terpisah. Parameter utama yang diamati adalah keterjadian new bruise (%). Data dianalisis menggunakan ANOVA dua arah dan dilanjutkan dengan uji Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa peningkatan jumlah layer seat foam mampu menurunkan keterjadian new bruise pada kedua tipe guava. Pada single guava, keterjadian new bruise menurun dari 49% pada perlakuan tanpa layer menjadi 28% pada perlakuan 3 layer. Sementara itu pada mini guava, keterjadian new bruise menurun dari 83% menjadi 34%. Mini guava menunjukkan tingkat kerentanan mekanis yang lebih tinggi dibandingkan single guava pada seluruh perlakuan. Terdapat pola interaksi antara tipe guava dan jumlah layer seat foam, dimana efektivitas penggunaan seat foam lebih besar pada mini guava. Perlakuan 3 layer seat foam menghasilkan performa terbaik dalam menekan keterjadian new bruise dan menunjukkan hasil lebih baik dibandingkan commercial grading-line control. Penggunaan seat foam berpotensi diterapkan sebagai metode sederhana dan efektif untuk mengurangi kerusakan mekanis pada distribusi jambu kristal.
