This research aimed to examine the effects of slow freezing pretreatment (SFT) on the drying process of sliced ginger, focusing on the drying kinetics and color change, energy consumption, microstructure, and the characteristics of brewed ginger. The ginger slices underwent pretreatment by slow freezing for various durations (0, 24, 48, and 72 h) before hot air drying at 60 °C. The performance of six drying kinetic models and four color change models was evaluated, and the most representative model was chosen. The brewed ginger was characterized by color and phytochemical properties. The results exhibited that the SFT produced cavities among the cell walls in the ginger slices microstructure. These cavities increased the drying rate, thereby lowering the total energy consumption (from 3.44 to 3.18 kWh/kg of fresh ginger). Moreover, they enhance the browning reaction during freezing, triggering the ginger’s color change. The 72 h of freezing produced the highest color differences (ΔE). Therefore, the SFT for 24 h was found to be the best treatment for accelerating the drying rate while minimizing color change in ginger. The two-term exponential and fractional conversion models were the most suitable to represent the drying kinetics and color change of ginger slices, respectively. Potassium was the most abundant mineral found in the ginger slices. In addition, higher drying rates and larger cavities induced by SFT enhanced the total phenol content (TPC) and antioxidant activity in brewed ginger, but decreased the pH and extractable matter. The SFT for 24 h has been shown to increase the drying rate, reduce energy consumption, minimize the alteration of ginger color, and preserve the phytochemical properties of brewed gingers.

Fermentation of green coffee beans is a promising method for enhancing coffee quality. However, to maintain the consistency of the coffee produced, a controlled and consistent process is required using a fermenter (fermentation vessel). This study aimed to evaluate the effect of ohmic heating (OH) and fermentation duration on the properties of coffee beans (Robusta variety). Experiments were performed by combining two factors: fermentation type (with and without OH) and fermentation duration (6, 12, and 18 h). The results showed that the fermentation time significantly affected the pH value of the fermented liquid, total acidity of the coffee, coffee bean colour, and caffeine content. OH-assisted fermentation reduced the caffeine content and increased the total acidity of Robusta coffee, with the 18-h treatment yielding the lowest caffeine content. Additionally, a sensory analysis using the Specialty Coffee Association of America method revealed that coffee produced using OH-assisted fermentation for 18 h resulted in a higher score of 82.75, classified as a specialty grade. This study suggests that OH-assisted fermentation could improve sensory quality and reduce caffeine content in Robusta green coffee beans, making it suitable for people who are sensitive to caffeine. (c) 2026 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Abstract Chili is one of the main agricultural commodities. During the peak harvest season, there is an increase in chili production, so it is necessary to apply post-harvest handling technology to maintain the quality of chili, one of which is through the application of ozone technology. The object of this study is to evaluate the quality of chili (Capsicum annum L.) during storage after ozone water treatment. The material used in this study was curly chilies; the treatments used 2 types of storage temperatures (28 °C and 3 °C) and 2 types of washing processes (soaking and spraying). Observations were made on days 0, 7, and 14. Parameters observed included weight loss, moisture content, total bacteria, and total yeast. The results showed that the total bacteria value on day 7 decreased to 1 x 105 CFU/g. The total yeast of chilies with ozone treatment showed a significant reduction in total yeast compared to the control treatment. The weight loss of control chilies and washed chilies stored at room temperature after being stored for 14 days was in the range of 29.64% to 58.94%. The highest moisture content was obtained by spray treatment and stored at 3 °C.

Psettodes erumei yang dikenal di Indonesia sebagai ikan sebelah memiliki sumber protein yang tinggi, namun seratnya terbatas. Moringa oleifera Lam adalah tanaman yang kaya serat pangan. Tujuan dari penelitian ini adalah untuk mengeksplorasi potensi ikan sebelah dalam bakso dengan perlakuan dan tanpa perlakuan tambahan Moringa oleifera Lam serta korelasi fisikokimia dengan perlakuan bakso ikan. Perlakuan yang dilakukan yaitu bakso ikan tanpa tambahan daun kelor dan tambahan daun kelor kukus 10%. Hubungan korelasi antara parameter-parameter fisikokimia antar perlakuan bakso ikan dianalisa dengan menggunakan principal component analysis (PCA) dan hierarchical clustering analysis (HCA). Hasil penelitian menunjukkan ikan sebelah segar berbobot 737,32 ± 257,39 g dan memiliki kadar air 78,69 ± 0,13% bb, protein 83,95 ± 7,49 % bk, serta lemak 2,49 ± 0,13% bk. Kadar air bakso ikan (79,32 ± 0,24%) lebih tinggi dibandingkan bakso ikan daun kelor 10 % (78,72 ± 0,24%), meskipun kadar protein keduanya tidak berbeda nyata (tanpa daun kelor 54,96 ± 0,74% dan daun kelor 55,28 ± 1,62%). Lightness bakso ikan daun kelor 10% (43,42 ± 0,30) paling rendah dan cenderung kehijauan. Gumminess dan chewiness dari ikan sebelah turun setelah dibuat menjadi bakso ikan, dan bakso ikan daun kelor 10% memiliki nilai paling rendah (gumminess 1672,31 ± 21,72 dan chewiness 1427,67 ± 58,77). Panelis lebih menyukai bakso ikan tanpa tambahan daun kelor. PCA menunjukkan bahwa kadar air, abu, yellowness, dan kekenyalan berkorelasi positif dari dua perlakuan bakso, namun berkorelasi negatif dengan kadar protein. HCA mempresentasikan adanya korelasi positif antara perlakuan bakso pada tekstur, protein, dan lemak.

This study aimed to investigate the performance of fluidized coffee roasters subjected to slow and fast roasting processes, focusing on energy, quality attributes, and economic analysis. Experiments were carried out using two roasting conditions (slow and fast heating) and three levels of roasting degrees (light, medium, and dark). The energy analysis included electricity, fuel, and total energy consumption. Quality analysis included moisture content, ash content, color, pH, caffeine content, and roasted coffee uniformity. Economic analysis included the yield of roasted coffee, cost, income from coffee roasting, and revenue. Slow roasting required a cracking time almost two times longer than that of fast roasting, but this phenomenon was temperature-dependent in the range of 190–200 °C. Fast roasting at light and medium levels was the most energy-efficient condition. Although the fuel required per second was greater for fast roasting, the time required to reach the target degree of the roasted coffee was much lower. Increasing the roasting level increased energy consumption and pH value, and decreased L*, moisture content and yield in both roasting types, but no significant changes were found in caffeine content. The roasting uniformity was also found to be above 80

In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.

This paper aims to design and manufacture a tool for measuring alcohol concentration using a Grove-HCHO sensor for Indonesian traditional food (fermented black sticky rice). In Subang, West Java, Indonesia, black sticky rice is fermented by yeast, so it will produce fermented food that contains alcohol. In the whole system, the HCHO sensor also uses as a formalin detector. This research used one sensor to measure two parameters, i.e., formalin and alcohol concentrations. Day by day fermented food increased its alcohol content. The sample of alcohol with various concentrations was made to be compared with the sensor reading. The samples were made with the dilution method from a higher concentration of alcohol. The sample value and raw data from sensor voltage were used to find the mathematical modeling. The model changed the sensor reading in an experiment to the alcohol concentration value automatically with a microprocessor in Arduino. The experiment results successfully present the sensor that can be measuring the alcohol concentration of fermented black sticky rice 4 days after fermenting process.

Abstract In order to create a natural color powder with the best physical and chemical qualities, the goal of this study was to extract the anthocyanin from butterfly pea flowers and find the ideal concentration of maltodextrin. The Experimental Method with Randomized Block Design (RBD) is the methodology employed. There were four treatments in the experiment, and each was carried out three times. The L* value (brightness), b* value (yellowness), and yield were all impacted by the anthocyanin pigments of butterfly pea flower powder when different additional treatments of maltodextrin concentrations were applied. However, the total anthocyanin and a* value (redness) were not significantly affected. The investigation’s findings on a number of factors demonstrated that adding 5% maltodextrin produced the best characteristics with a total anthocyanin of 50.49 mg/L, L* value (brightness) 49.05, a* value (redness) 20.50, b* value (yellowness) 8.68, yield 52.71%, solubility 97.85%, and hygroscopic 8.70%. Anthocyanin pigments from butterfly pea flowers with the addition of maltodextrin concentrations are processed into natural food and beverage coloring powders.

Fish is a perishable commodity. Producers can process fish into salted fish to make it more durable, but producers still add harmful food additives to increase the product’s shelf life. The government prohibits the use of formalin as a food additive. This study aimed to identify salted fish traders’ knowledge of formalin abuse and obtain a strategy to minimize formalin abuse in salted fish. The research method was carried out by giving questionnaires, interviews and using the Strategic Assumption Surfacing and Testing (SAST) method. The results showed that the seller’s knowledge was still low regarding the salted fish products sold, food additives, food product preservation, the lack of socialization about food safety, and the characteristics of formalin products. The chosen strategy is based on the level of importance and the level of certainty to minimize the misuse of formalin, namely socialization to sellers and buyers regarding formalin, the dangers and how to use it and the manufacture of portable detection kits/tools that are easy to use and accurate results.

Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content, 0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01).

Abstract A method that can detect colorant type in food is requisite against illegal practices that used non-food-grade colorants in food. In this study colorant types of yellow tofu were identified using visible near-infrared (Vis-NIR) and shortwave near-infrared spectra (SW-NIR) spectroscopy. Chemometrics analysis using partial least square-discriminant analysis (PLS-DA) and principal component analysis-linear discriminant analysis (PCA-LDA) were used to classify natural colorants, non-food-grade colorants, and food-grade colorants in yellow tofu. The best model obtained using Vis-NIR had calibration accuracy and reliability of 100% for both PCA-LDA and PLS-DA. The best model yielded by SW-NIR had calibration accuracy of 76% and 28% reliability for PLS-DA, and accuracy of 92% and 76% reliability for PCA-LDA. The result showed that Vis-NIR spectroscopy was superior to SW-NIR spectroscopy to distinguish the colorant type used in yellow tofu. Moreover, PCA-LDA yielded better accuracy and reliability compared to PLS-DA.

We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce. Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane

The roasting technique is considered one of the coffee processing stages that can continue to be developed for sustainable innovation, both in the process and in the equipment. It is an important factor that determines the coffee’s quality. This study aimed to assess the impact of the roasting method using a hot air roaster on the physicochemical properties of Cisalak robusta coffee. The method for roasting green coffee beans was conducted under six conditions based on the speed and level of roasting: slow-light, slow-medium, slow-dark, fast-light, fast-medium, and fast-dark. The bulk density, hardness of coffee beans, water content and lightness of coffee powder decreased as the roasting level increased, whereas the ash content, pH level and caffeine content increased. The slow roasting speed produced a coffee with a lower water content and hardness, whereas the ash content, L values and pH level was higher than fast roasting method. Based on the results, robusta coffee which was roasted using various methods in this study had a range 0.309-0.357 g/ml of bulk density, 5932.99-7164.87 gf of hardness, 34.44-39.98 of lightness, 0.8073-1.5556 % of water content, 4.8010-5.3643 % of ash content, 5.62-6.23 of pH level and 0.96-1.36% of caffeine content.

Coffee roasting is the process to bring out flavors of green coffee beans by applying heat through the chemical changes. The objective of this study was to investigate the effect of roasting process at various levels using different types of roasting machine on the physicochemical properties of robusta coffee beans. Coffee beans were roasted using two types of roasting machine, namely semi-hot air and hot air. The roast levels used in this study include: light, medium, and dark. The results showed that the types of roasting machine only had a significant effect on the color of coffee powder. Coffee powder produced by a semi-hot air roasting machine had a higher L*, a* and b* values (43.29-53.63; 5.54-11.09; 7.99-18.58). The roast level factor had a significant effect on bulk density of coffee beans, water content, ash content, caffeine levels and color of coffee powder. The bulk density, water content, and color (L*, a*, b* values) decreased, however ash content and caffeine levels tended to increase with the increase of roasting level. The coffee produced in this study had a bulk density ranging from 0.41-0.52 g/ml, a water content ranging from 1.24-2.57%, ash content ranging from 4.53- 5.00% and caffeine level ranging from 1.86-2.02%.

Manyung fish (Arius thalassinus) is one type of giant catfish in tropical areas, including Indonesia. Generally, the A. thalassinus was processed as a salted or smoked fish in Indonesia. There was no report for the proximate, specific mineral, and amino acid composition of A. thalassinus from the Subang region in West Java. This study aimed to analyze the chemical composition of A. thalassinus meat from Subang, West Java, which includes proximate minerals and amino acid composition. The sampling of A. thalassinus was conducted in triplicates by purposive sampling based on the length and weight of the fish. Furthermore, the fish were analyzed for moisture, ash, protein, fat, calcium, iron, zinc, and total amino acids (after acid hydrolysis). The proximate composition of the fish meat consisted of moisture (76.27±0.31% wb), ash (1.32±0.09% wb), protein (21.01±0.22% wb), and fat (0.34±0.03% wb). In this meat, minerals of calcium (12.11±0.14 mg/100g), iron (0.67±0.01 mg/100g), and zinc (0.67±0.01 mg/100 g) were not potential as micronutrient sources. The amino acid composition of A. thalassinus consisted of isoleucine (57.24±0.44 mg/g), leucine (194.03±1.97 mg/g), threonine (118.01±0.75 mg/g), valine (0.55±0.12 mg/g), serine (68.75±0.03 mg/g), alanine (52.50±0.20 mg/g), aspartate (142.43±0.16 mg/g), cysteine (2.72±0.12 mg/g), glutamate (192.20±0.28 mg/g), glycine (7.45±0.39 mg/g), and proline (0.13±0.04 mg/g). The main chemical composition of manyung fish meat was a protein with leucine, threonine, aspartate, and glutamate as the main amino acids. The protein content, especially leucine and aspartate, and the calcium content in A. thalassinus meat, can potentially support children's growth.

Purpose Fermentation in the form of green coffee beans has the potential to alter the flavor and even produce new flavor profiles. However, existing coffee fermentations were still performed traditionally and used ineffective fermenter equipment. In this study, ohmic heating (OH) was first applied to the green coffee bean fermentation. The impact of ohmic heating on the fermentation of green coffee beans was examined. Methods The experiments were performed using green coffee beans, water, and a 1% of instant dry yeast ( S. cerevisiae ). Three voltage gradient (VG) levels were used as follows: 4, 8, and 12 V/cm. Non-OH fermentation (0 V/cm) and coffee beans without fermentation were also evaluated as controls. The observed parameters included voltage, electrical current, electrical conductivity (EC), power, total energy consumption, coffee bean temperature, environmental temperature, pH of the fermentation medium, and the fermentation index of coffee beans. Results The results showed that OH was effective in generating heat for the green coffee bean fermentation process. The set point temperature was reached faster with increasing VG. The coffee bean temperature was successfully maintained throughout the fermentation process for all VG variations. The variation in VG significantly impacted the electrical current, power, and time needed to reach the set point temperature but did not have a significant effect on total energy consumption and EC. During fermentation, the EC of the green coffee beans with instant yeast solution increased due to an increase in electrical current. The final pH value was significantly different between OH and non-OH fermentation, with OH fermentation resulting in the highest fermentation index. Conclusions The findings of this study indicate that OH treatment can significantly improve the fermentation process of green coffee beans indicated with lower pH and higher fermentation index.

Cilok and siomay are popular snacks for primary to high school students. However, there have been many findings on the addition of harmful additives in these snacks. The aim of this study was identify borax on cilok and siomay qualitatively and quantitatively. The research was conducted using a survey method with a purposive sample. A total of 6 samples of cilok and 8 samples of siomay were obtained from merchants in various schools in Subang district. The detection of borax was carried out by qualitative tests (turmeric paper test, AgNO3 solution test, decay test), quantitative test (titration), texture analysis and color analysis. Based on turmeric paper and AgNO3 solution test, all samples showed positive results. Based on decay test, the cilok and siomay samples could only be stored at room temperature (28°C) for 24 hours. Titration analysis showed that the range of borax content in cilok 0.0907 to 0.5393 % and in siomay from 0.2906 to 1.0550 %. Based on the texture and color analysis, it was found that there was a change in the texture and color of the sample during storage.

This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves and Arius thalassinus. The ratio of the giant catfish and M. oleifera leaves were 100:0, 100:5, 100:10, and 100:15. The increase of M. oleifera leaves affected the characteristics of nugget products, viz., texture profile, protein, amino acids, cooking loss, and water holding capacity (WHC). Based on sensory tests, the four types of giant catfish nuggets with M. oleifera leaves did not differ significantly. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.

Nugget is a restructured meat product made by adding various spices and flour as filling and coating materials. Flour as a filler plays an important role in the physical quality of nuggets. The nuggets are coated with breadcrumbs that have a function to improve appearance and increase acceptability of product. This study aims to determine effect of various fillers on physical properties of coated and uncoated breadcrumbs of Moringa leaf fish nuggets. The factors were different ratio of fillers (comparison of corn starch and sago flour) and breadcrumbs coating (coated and uncoated). Nuggets with 100% wheat flour filler were used as a control. The results showed that the use of sago and corn starch flour as a filler increased the ability of WHC, hardness, gumminess, and chewiness but reduced the cooking loss of nuggets. The used of 100% sago flour was the highest of WHC (139.36%). The coating breadcrumbs had lower WHC (111.87%) ability. The cooking loss value ranged from 8.65– 17.66%. The cooking loss was more visible in the samples without breadcrumb coating. The different ratio of filler significantly affected increasing the hardness, the springiness, and the cohesiveness while coated of breadcrumb reduced the hardness.

Abstrak Bakso merupakan produk olahan yang digemari oleh masyarakat, sehingga banyak dilakukan pembuatan bakso ikan sebagai upaya peningkatan konsumsi ikan. Fortifikasi daun kelor telah dilakukan untuk meningkatkan kandungan protein dan zat besi pada bakso ikan. Proses pembuatan bakso ikan menjadi produk instan dilakukan sebagai upaya mempermudah dan memperpanjang masa simpannya. Penelitian ini bertujuan untuk menentukan perlakuan terbaik pada pembuatan bakso ikan etong dengan penambahan daun kelor yang akan dijadikan bakso instan dan mengetahui karakteristik fisikokimia bakso instan tersebut. Bakso ikan etong dibuat dengan variasi penambahan daun kelor segar sebesar 0% (A0), 5% (A1), 10% (A2), dan 15% (A3) dari berat daging ikan. Bakso ikan terbaik dipilih menggunakan metode De Garmo berdasarkan kandungan protein dan Fe. Hasil perlakuan terbaik berdasarkan analisis De Garmo adalah bakso A3. Bakso instan A3 memiliki karakteristik kadar air 11,82 % bb, protein 33,17% bb, zat besi 1,27 mg/100 g bb, waktu rehidrasi 13 menit, dan kecerahan 65,62. Kata Kunci : Abstract Meatballs are processed products favored by the community, so the manufacturing of fish meatballs could increase fish consumption. Fortification of moringa leaves was carried out to increase the protein and iron content of fish meatballs. The fish meatball processing into an instant product was done to extend the shelf life. This study aimed to determine the best treatment of triggerfish meatballs with the addition of moringa leaves to produce instant meatballs and evaluate the physicochemical characteristics of producing instant meatballs. Triggerfish meatball was made with the addition of fresh moringa leaves by 0% (AO), 5% (A1), 10% (A2), and 15% (A3) of the weight of the fish. The best fish meatball was selected using the De Garmo method based on protein and Fe values. The best treatment result based on De Garmo’s analysis was the A3 treatment with the following characteristics: water content 11.82% ww, protein 33.17% ww, iron 1.27 mg/100 g ww, rehydration time 13 min, and lightness 65.62.