Abrus precatorius is a plant highly valued for its foods and medicinal benefits, notably due to the triterpenoid saponins that it can synthesize. The triterpenoid saponins produced are glycyrrhizin in the roots and abrusoside in the leaves. However, the yield of triterpenoid saponins in A. precatorius is low. To increase the yield, it can be induced by activating the stress condition for the…
Sacha Inchi is a plant which is best known for its medicinal properties and a food source. However the husk and the shell usually ended up as waste. As a result, this research aims to valorize the Sacha Inchi Waste as feed to grow Black Soldier Fly Larvae. In this experiment, 100 Black Soldier Fly Larvae were hatched in a container and after 5 days, feed made of press cake waste of Sacha In…
Pediococcus acidilactici is a gram-positive lactic acid bacteria (LAB) widely used as a probiotic due to its safety, benefits, and ability to survive in the harsh environment of the gastrointestinal (GI) tract. One of the challenges for probiotic species is the presence of bile salt, which can degrade bacterial cell membrane due to its main function in lipid solubilization. Bile salt can als…
As the human population grows, the demand for organoleptic properties in food has linearly increased, including the use of harmful synthetic colorant. Therefore, carotenoids, as a secondary metabolites and natural compounds, can be used as an alternative to natural food preservatives. They are also attributed to antioxidant properties which are beneficial for human consumption and health. T…
Obesity, characterized by excessive adipose tissue, is linked to adverse health effects. Ginger, containing compounds like gingerol, shogaols, and zingerone, exhibits anti-cancer, anti-inflammatory, anti-diabetic, anti-hepatic steatosis, and antioxidant properties. Turmeric has potential as an anti-adipogenic agent by suppressing key regulators of adipogenesis. This study analyzed the anti-adi…
Bacterial cellulose (BC) is a biopolymer currently being coveted for its versatility, sustainable sourcing and biodegradability. The Indonesia International Institute for Life Sciences (i3L) lab has been conducting research on BC fermentation and surrounding BC produced by the kombucha isolate Komagataeibacter intermedius, with past findings showing a great prospect of the bacteria being abl…
Erythritol is a beneficial sugar alcohol that can be used as a sugar substitute for diabetic patients. It has 0.2 kcal/g calories and still has 70-80% sweetness with the widely used sucrose. Erythritol production through extraction and chemical synthesis is ineffective due to the small product yield, making the commercial production expensive, so alternative synthesis using biotechnology is …
The therapeutic benefits from the utilization of the roots and leaves saga plant have been known to Asian cultures for centuries. Numerous studies have attributed the therapeutics properties to triterpenoids, a class of secondary metabolites found in plants that are produced by the plant defense system under stressful environmental conditions. Recent study in legume model plant, lotus japon…
Obesity, a longstanding global food security issue, has increased in Indonesia since the COVID-19 pandemic due to higher consumption of high-fat, high-sugar foods and more sedentary activity during quarantine. Prevention of obesity can be achieved from the molecular phase through treatment with spice extract, like cinnamon, to mouse 3T3-L1 preadipocytes. The bioactive compound present in ci…
Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The project aims to expand the age range by product development of soy sorghum biscuits that are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the effect of cocoa powder addi…
Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…
Black sapote is an underutilized fruit with various bioactive compounds and medicinal properties. To increase its utilization and value, the black sapote was turned into kombucha and spray-dried to increase the shelf life and stability of its active components. Encapsulating agents are used to protect the bioactive compounds during spray drying. This study investigated the effect of ferment…
Pasta is one of the most popular staple foods for many consumers. Colored pasta has emerged as a creative approach to improve product appearance. Red Fruit Oil (RFO) (Pandanus conoideus Lam) can serve as natural colorants with potential health benefits. Encapsulation method using spray drying was applied to RFO to lower the susceptibility and mask unpleasant sensory profiles. This project a…
stability, primarily due to their colloidal dispersion structure, which tends to separate due to gravitational force. In this study, different types of hydrocolloids include xanthan gum, guar gum, gellan gum, and carrageenan were added to oat milk at 0.05% concentration to minimize separation tendency as well as improving its physicochemical and sensorial properties. The measurement of visc…
Vegetables are crucial for human health yet the daily consumption is often insufficient to reap their full benefits. 60% of vegetables are discarded due to visual defects which are considered as ugly vegetables. To combat the environmental concern regarding vegetable waste, a vegetable snack bar was developed. Due to its convenience, nutrition rich snack bars such as cereal bars, nutty snac…
Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by supplying an attractive nutrient-dense snack. One of the most common snacks that is loved by all children and often modified is biscuits. When producing children healthy snacks, the sensory properties of the product must be considered as the key of children’s food preferences. Hence, this study aimed…
Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…
Utilizing natural antioxidants is a crucial method for controlling lipid oxidation in food, preventing deterioration and rancidity. Common natural antioxidants include green tea, rosemary, and tocopherol. Polyphenols in green tea and rosemary scavenge oxidation, inhibit free radical formation, and prevent lipid peroxidation. The phenolic compounds in tocopherol also contribute to antioxidan…
Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous research by incorporating different legumes types and combining gluten-free ingredients with aids in informed product deve…
The demand for fresh-cut fruits and vegetables (FFVs) has expanded due to consumer preferences for nutrition, safety, convenience, and ready-to-eat. However, FFVs are highly susceptible to surface browning and microbial spoilage. Active packaging (AP) offers a promising method to enhance shelf life and quality of FFVs. In this study, cellulose acetate-based active packaging films infused wi…
Seasonal changes significantly affect consumer behavior, psychological responses, and physiological health, presenting unique challenges and acceptance for each season. Despite this connection, limited research directly correlates seasonal variations with consumer acceptance for food and beverages, which are often influenced by cultural and sensory associations. This research gap presents a…
Fortifying low-fat milk with nutrients essential for overall health, mainly gut health and immunity, is crucial as these can supply the substances required to keep the body's immune system functioning properly. Examples include adding fiber and vitamin premixes (a combination of A, E, and C). However, to meet consumer demand for variety and a distinctive flavor experience, flavored milk was …
Jamu, an Indonesian traditional medicinal drink derived from rhizomes, could potentially raise environmental problems if the pomace byproduct is not improperly handled. A sustainable approach to solve this problem is by using the pomace into a Pickering emulsion. In this research, the capability of black turmeric (Curcuma aeruginosa) pomace to serve this purpose was analyzed by investigating…