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The antioxidants in salam leaf extract have polar properties that affect their effectiveness in oil, thus requiring a surfactant to enhance dispersion. This study aims to investigate the impact of surfactant addition on the dispersion of salam leaf extract antioxidants in soybean oil based on iodine value and free fatty acids. The research involved extracting salam leaves and determining the best formulation with a combination of salam leaf extract and sorbitan monooleate surfactant based on antioxidant activity. The best formulation was then blended into soybean oil, which was subsequently heated discontinuously for 12 hours. The results indicated that the treatment observed based on its antioxidant activity is 0.8% salam leaf extract and 1% Sorbitan monooleate surfactant with IC50 antioxidant activity of 105.4712 ppm and which belongs to the medium category. The analysis were then performed for this treatment in heating I to heating IV iodine number (102.95gI2/100g, 102.38gI2/100g, 102.14gI2/100g, and 101.23gI2/100g respectively) and the free fatty acid (0.0633%, 0.0652%, 0.1163%, and 0.1743%, respectively). The effectiveness of salam leaf extract based on iodine number, peroxide number, and free fatty acid parameters showed that the treatment with the addition of salam leaf extract combined with sorbitan monooleate surfactant gave better results than without the addition of sorbitan monooleate surfactant.

A fascinating opportunity for screening lactic acid bacteria with the potential to ferment plant-based milk production exists in seaweed, a rich source of microbial variety. In this work, marine-derived lactic acid bacteria (LAB) will be identified and used to improve plant milk fermentation, paving the path for healthy and sustainable dairy substitutes. The methods applied in this research including the LAB isolation and identification by performing gram and catalase test. Then, the lactic acid bacteria transferred to fermentation in both plant and dairy milk to observe the ability to ferment plant-based products. It is resulted that the bacteria isolated can ferment the plant-based milk better than the dairy milk, suggesting that the potential of marine lactic acid bacteria to be applied in plant milk-based fermentation.

Brownies are food products that have a distinctive sweet chocolate taste with a soft texture. Brownies are generally loved by people from all walks of life, from children to adults, so they can be developed into highly nutritious products. By adding local vegetables such as mung beans and pumpkin, the aim was to use raw materials to diversify products and improve the nutritional value of products. This study aimed to determine the best formulation and nutritional profile of steamed brownie premix flour that uses mung bean flour and pumpkin flour. The research method employed five treatments followed by tests, known as sensory tests, including color, aroma, taste, and texture. The best treatments obtained will be tested for ash, water, protein fat fiber, and carbohydrate content. The nutritional content of formulated brownies flour were A0 treatment (Protein 14.49%, Fat 18.94%, Carbohydrates 41.16%, Fiber 24.86%), A2 (Protein 15.54%, Fat 22.50%, Carbohydrates 33.11%, Fiber 28.87%), and A3 (Protein 17.99%, Fat 24.59, Carbohydrates 28.55%, Fiber 30.88%). The best formulation for a steamed brownie premix using mung bean flour and pumpkin flour, namely, A2 treatment (40% wheat flour: 30% mung bean flour: 30% pumpkin flour).

Langsat (Lansium domesticum) is a tropical fruit classified as a climacteric fruit that can only last 4-6 days after harvesting. Skin colour is easier to brown and black after 4 days of harvesting. This condition does not affect the fruit flesh, but visually, it becomes unappealing. Ascorbic acid and polyethylene plastic packaging could be applied to extend shelf life and slow browning. This study aims to investigate the effect of different concentrations of ascorbic acid treatment and polyethylene plastic (PE) packaging on the browning index and shelf life of lan and to determine the best concentration of ascorbic acid during storage at 15 °C. The treatments used in this study involved immersing langsat fruit in different ascorbic acid concentrations: 1.5%, 2%, and 2.5%, respectively. The langsat fruit was then packaged using polyethylene plastic and stored at 15 °C. The results showed that using ascorbic acid could delay browning by up to 14 days, with the lowest browning index found in langsat fruit immersed in 2.5% ascorbic acid concentration and packaged in polyethylene plastic. Polyethylene plastic packaging and ascorbic acid during storage affected the shelf life of langsat fruit, extending it to 14 days.

The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.