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Bread enriched with rice bran is one of the innovative products of bread. The addition of 10% of rice bran into bread will reduce the specific volume of bread and result in the texture of bread enriched with rice bran being harder. Texture and volume development problems in the making of bread enriched with rice bran can be improved by adding Carboxymethyl Cellulose (CMC). The research aimed to observe the effect of CMC concentration on the physicochemical and sensory properties of bread enriched with rice bran. The research design was a Randomized Block Design consisting of one factor which was the CMC concentration with five levels, 0%, 0.5%, 1%, 1.5%, and 2% with five replications. The results showed that increasing CMC concentration decreased moisture content in bread enriched with rice bran, increased specific volume, decreased hardness, increased springiness, increased cohesiveness, increased preference sensory properties ease to bite, softness, and moistness. The best treatment was 2% CMC addition. Bread enriched with rice bran with 2% CMC concentration has moisture content 41.79%, specific volume 3.61 cm3 /g, hardness 326.93 g, springiness 0.95 mm, cohesiveness 0.67, preference for ease of bite 5.52 (slightly preferred), preference for softness 5.24 (slightly preferred), and preference for moistness 5.02 (slightly preferred).

This study uncovered the chemical changes during kombucha's fermentation process and revealed the associated immunomodulatory activity in Salmonella typhi-infected mice. The snake fruit juice and black tea extract were processed into kombucha (a beverage known for its health benefits) by fermentation with SCOBY culture at room temperature for 14 days. Snake fruit kombucha showed high changes in fermentation parameters (total acidity, pH, and total sugar), as well as bioactive compounds and antioxidant activity. Salmonella typhi demonstrated a reduction in the population of CD8+TNFα+ and CD4+IFNγ+ of infected experimental animals. Both snake fruit kombucha and black tea kombucha have the potential to be utilized as an immunomodulator to circumvent unstable conditions of the immune system caused by Salmonella typhi. Black tea kombucha and snake fruit kombucha cancan raise the production of CD8+TNFα+ and CD4+IFNγ+ in mice infected with Salmonella typhi. In the group of normal mice, black tea and snake fruit kombucha were able to lower down the production of CD8+TNFα+, which is a potent mechanism to modulate the immune system. Further research is required to highlight the mechanism and role of black tea kombucha and snake fruit kombucha in the immune response that modulates and treats infection by Salmonella typhi.

This study investigated the combined impact of sauerkraut and Leuconostoc mesenteroides culture on immunomodulatory activity in experimental animal. The in vivo immunomodulatory activity of Escherichia coli-infected Balb-C mice was ascertained in fermented sauerkrauts [test vs. control]. Both sauerkrauts enhanced the adaptive immune response [evidenced by an increase in CD4+ CD8+ IFN-γ, TNFα] and innate immune response [represented by a decrease of CD68-IL-6]. Nevertheless, the in vivo immunomodulatory activity of sauerkraut combined with L. mesenteroides was higher than that shown in sauerkraut control solely.

This research was aimed to separate and analyse Monascus yellow pigment (MYP) with chromatography. MYP was in a mixture with red and orange pigments. MYP separation was performed in a silica gel column with eluent of ethyl acetate: ethanol: water = 90: 25: 4. The separated MYP were then subjected to analysis by using spectrophotometer, TLC, LC-PDA and LC-MS/MS. The results revealed that the separated MYP has a maximum absorption at 386 nm. Out of five MYP compounds detected by using LC-MS/MS, two of them were well known yellow pigment compounds, monascin and ankaflavin. Monascin and yellow II were the major pigment compounds in MYP.

PurposeThis paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.Design/methodology/approachThe juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. Anti-diabetes activity of the products was analyzed. Twenty-four male albino Wistar rats were used and randomly divided into six experimental groups, i.e. four groups of the diabetic rats treated with the Kombucha, plus the normal group and diabetic control group. The Kombucha were orally administered to the streptozotocin induced-diabetic rats at 5 mL/kg body weight per day during the 28-day experiment. The fasting plasma glucose (FPG), oxidative stress indices (superoxide dismutase [SOD] activity and Malondialdehyde [MDA] level) and lipid profile of the blood plasma were measured. The pancreas was used for immunohistochemical study and β-cells quantification. Data were analysed by ANOVA followed by Fisher test using Minitab version 16.0.FindingsFPG of the diabetic rats treated with the Kombucha (110.3-189.3 mg/dL) was significantly lower (p= 0.000) than the diabetic control group (413.3 mg/dL). Those were in line with the number of pancreatic β-cells of 42.1 in diabetic rats that lower (p= 006) than those in treated the diabetic rats (61.2-73.5). The treated diabetic rats had lower oxidative stress (SOD activity: 20.9-44.6 unit/100 µL withp= 0.000; MDA level: 0.37-0.48 ng/100 µL withp= 0.000) than those in the diabetic rats (SOD activity: 18.7 unit/100µL; MDA level: 0.84 ng/100 µL). The treated diabetic rats also showed better lipid profile than those in the diabetic control rats. There were cultivar differences, and the Suwaru and Madura snake fruit Kombucha demonstrated the most potential for diabetes management.Originality/valueThis is the first study on in vivo anti-diabetes activity of snake fruit Kombucha prepared from different snake fruit cultivars.

Efforts have been made to cultivate Monascus purpureus on durian seed to produce Monascus Fermented Durian Seed (MFDS). MFDS pigment production could be enhanched by substrate addition by adding carbon source such as molasses. The purpose of this study was to determine the effect of molasses concentration on the production of M.purpureus M9 pigment in MFDS. The research used randomized block design with one factor, namely the concentration of molasses (M) with six treatment levels, M0 = 0%; M1 = 2%; M2 = 4%; M3= 6%; M4 = 8% and M5 = 10% with four repetitions. Findings showed that molasses addition had a significant effect on the color of MFDS powder, water soluble pigment level, 99.9% ethanol soluble pigment level and the pigment profile for both solvents. The best treatment based on pigment content was the M4 treatment with an ‘L value’ of 43.83, a* value of 14.92, b* value of 7.08, C value of 16.54, oH value of 24.45 and aquades soluble pigment content of 16.86AU/g (yellow); 9.23AU/g (orange); and 8.19AU/g (red) and ethanol soluble pigment content of 9.8AU/g (yellow); 2.5AU/g (orange); and 3.0 AU/g (red). Molasses is able to enhance pigment production of Monascus purpureus M9 of MFDS.

The addition of Ambon Banana Puree (ABP) has potential to improve the functional and organoleptic properties of rice bran yogurt. Hence, this study was aim to determine the effect of different concentrations of ABP on physicochemical, microbiological, and organoleptic properties of rice bran yogurt. The latter was prepared with ABP at concentrations of 0%, 5%, 10%, 15%, 20%, and 25% (w/v) and each reproduced 4 (four) times. Different concentrations of ABP showed significant effect (P 0.05) on syneresis day 0, total lactic acid of rice bran yogurt, and organoleptic property of taste. Based on these findings, rice bran yogurt with different concentrations of ABP had syneresis on day 0 was 0.089-0.500%, syneresis day 7 was 0.130-0.522 %, pH 4.349-4.593, and total lactic acid 0.9733%-1.0513%. Furthermore, organoleptic testing presenting the appearance preferences ranged from 2.15 to 6.07 (dislike-like), taste 4.10-4.78 (neutral-sufficient), and mouthfeel 3.65-5.53 (imperfect to like). The result of total LAB was 8.7335-9.1543 log cfu/g. ABP has a favourable effect on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt.

Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, however it is not widely available. It will be efficacious to substitute wheat flour with modified cassava flour (MOCAF) combined with mung bean flour to enhance protein content of cookies. The aims of this study were (1) to assess the impact of different proportions of MOCAF to mung bean flour on the physicochemical and organoleptic characteristic of cookies, (2) to ascertain the optimal proportion of MOCAF to mung bean flour that generates ideal cookies based on the organoleptic characteristic of cookies. The research design used was Randomized Block Design with one factor. The proportion of MOCAF to mung bean flour consisted of 100:0, 85:15, 70:30, 55:45, and 40:60. The results showed that the proportion of MOCAF to mung bean flour affected moisture content, spread ratio, hardness, lightness, colour, and preferences for colour, hardness, and taste. The proportion 70:30 of MOCAF to mung bean flour showed the finest treatment and scored significant preference level for colour, hardness, taste, and ease of swallowing. The optimization of physicochemical and organoleptic properties of cookies with modified cassava flour and mung bean flour was successfully achieved and qualify the cookies nutrition.

Soygurt is a type of probiotic beverage that is made from soy milk fermented by lactic acid bacteria (LAB). Purple sweet potato-PSP (Ipomoea batatas L) contains various nutraceutical compounds which may amplify the health benefits of soygurt once added at optimum level. The aim of this experiment was to evaluate the impact of PSP at various concentrations on LAB population, chemical and organoleptic properties of soygurt. The purple sweet potato paste (PSPP) was added at six different concentrations i.e. 0%, 3%, 6%, 9%, 12%, and 15% (w/v) of the total mixture. Statistical analysis with ANOVA at α of 5% showed that the addition of PSPP caused an increase in the total plate count of LAB cells (from 7.9900 to 9.7459 log cfu/g), pH (from 4.735 to 4.298), and total lactic acid (from 0.267 to 0.466%). Based on the organoleptic evaluation preferences, soygurt at 3% and 6% PSPP have been accepted by the panelists in terms of its taste preference at 5.35 (sufficient) and its mouthfeel at 5.88 (like). Notwithstanding, soygurt with 12% PSPP was the optimum concentration with respect to its color at 5.40 (sufficient). In conclusion, PSPP concentrations affect significantly the LAB population, chemical, and organoleptic properties of soygurt.

Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong, Salak Madu, Salak Pondoh, Salak Segaran and Salak Suwaru) of the fruit were studied. The physicochemical and sensory properties of the fermented products revealed the snake fruit Kombucha from the Salak Suwaru cultivar as the most acceptable with color indices L* and b* respectively 30.5 and 13.2; total sugar, 7.54%; total soluble solids, 11.3%; total acidity, 1.65%; pH, 3.15; and sensory scores (out of 5) of 3.90 for color, 3.70 for taste and 3.80 for aroma. The fermentation enhanced antioxidant activity of the snake fruit Kombucha, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and consistent with increases in phenolics, tannins and flavonoids. Acetic acid was the major organic acid of the fermented product that showed an enhanced antibacterial activity by inhibiting Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Snake fruits can be used to develop functional food beverages and foods through the Kombucha fermentation.

The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with citric acid, Na- CMC and different ratio of cane sugar and sorbitol i.e. 10.0%:0.0%, 7.5%:2.5%, 5.0%:5.0%, 2.5%:5.0% and 0.0%:10.0% (% b/v). Physicochemical characteristics of the starfruit juice were total soluble solids in a range of 9.20 and 11.90%, the viscosity of 8.27 and 8.65 cP, pH of 3.56 and 3.63; and titratable acidity of 0.29 and 0.31%. Those cane sugar and sorbitol ratios affected significantly only on the total soluble solids. Based on the sensory evaluation, starfruit juice with cane sugar and sorbitol ratio of 7.50%:2.50% had the highest total preference scores of color, appearance, and taste. Colloidal stability of the starfruit juices during 10 days storage was in a range of 86.26% and 88.18%.

Monascus-fermented durian seed (MFDS) had been developed previously. This research was aimed to evaluate the MFDS for antidiabetic and antihypercholesterol agent with in vivo method using Wistar rat. The MFDS was produced by inoculating the spore suspension of Monascus sp. KJR2 into durian seed cuts and then incubated at room temperature (30°C) for 14 days. The product was dried and ground to produce MFDS powder. The MFDS suspension was evaluated its lowering blood glucose and cholesterol concentration in vivo using male Wistar rats. Administration of 2 mL of product suspensions at the level of 0.05; 0.10; and 0.15 g/2 mL for 28 days decreased 12.89% of blood glucose and 49.3% serum cholesterol concentration in the rats. Higher level of MFDS suspension resulting higher effectiveness of the lowering blood glucose and total cholesterol. MFDS also improved lipid profile including HDL-cholesterol, LDL-cholesterol and Triglyceride levels.

Durian seed, a waste of durian fruit processing, had been studied as a new substrate in the solid-state fermentation with Monascus purpureus. Moreover, the fermentation product namely Monascus-fermented Durian Seed (MFDS) potent to reduce blood cholesterol and glucose levels in human body. However, water extract of the MFDS has a pale redcolor and unpleasant flavor. Therefore, roselle extract was used in the MFDS jelly drink formulation. The objective of this research was to study the effect of various concentration of roselle extract on physicochemical and organoleptic properties of the MFDS jelly drink. The concentration of roselle extract used in this research were 12.5%, 15%, 17.5%, 20%, 22.5%, and 25% of the total liquid. The results showed that the various roselle extract concentration affected significantly on the physicochemical and organoleptic properties of MFDS jelly drink. The higher concentration of roselle extract at 20%-25%, caused the decrease of pH and syneresis, and the increase of suction power. Based on the sensory evaluation, addition of roselle extract at 15% resulted the best organoleptic properties with preference scores of flavor, color and mouthfeel of 5.70, 5.58, and 4.35, respectively. Physicochemical properties of the MFDS jelly drink were pH of 3.02, suction power of 6.3 mL/20 sec, 1.975% syneresis level, lightness value of 42, redness value of 60.6, yellowness value of 48.7, chroma value of 77.7, and hue value of 39.

The growth and pigment production of Monascus purpureus during 14 days solid state fermentation on different cereal substrates i.e. rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB); and pigment composition of the fermented-products have been evaluated. Fungal biomass was used as a basis of its growth. Pigment content was measured by using spectrophotometer and thin-layer chromatography, and its composition was analyzed by using liquid chromatography coupled with tandem mass spectrometry. M. purpureus grew faster on rice substrate than did on other substrates. Production of pigments was observed at the end of logarithmic phase on all substrates tested. Similar pigment compounds were found on all substrates and the highest production of pigments was on rice, followed by DSG>WSG>Corn>SB. Twelve pigments, six of which were well-known, were detected on the Monascus-fermented products at different levels. Among those, Monapilol B, found in Monascus-fermented dioscorea, was found. On all cases, the red pigment Rubropunctamine was the major one (57–87%), except on SB substrate which produced Yellow II as the major one. Interestingly, fermented-DSG contained a large amount of Rubropunctatin compared to other fermented products. Among the non-rice substrates, DSG is the most potential substrate, on which the fungus exhibited the highest growth and pigment production. These data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.

The research compared antidiabetic activity of snake fruit Kombucha, black tea Kombucha and metformin in streptozotocin-induced diabetic rats. Snake fruit Kombucha, black tea Kombucha and metformin were orally administered to the diabetic rats daily during a 28-day experiment. Fasting plasma glucose (FPG) levels, superoxide dismutase (SOD) activities, malondialdehyde (MDA) levels and lipid profiles (total triglyceride, total cholesterol, LDL-cholesterol and HDL-cholesterol) of the blood plasma were investigated. Pancreas immunohistochemical study and beta-cells quantification were also conducted. The products significantly (p < 0.05) reduced fasting plasma glucose levels (67-76%) and improved oxidative stress indices and lipid profiles. From immunohistochemical staining of pancreatic tissues, pancreatic beta-cells were also improved in the diabetic rats by the products. The snake fruit Kombucha compared with the metformin but better than the black tea Kombucha as a diabetes therapy agent.

Durian seed has been studied as a new substrate for Monascus solid state fermentation. Monascuspurpureus produce yellow, orange and red pigments during the fermentation. The purposes of this research were to study the pigment extraction from the Monascus-fermented durian seed (MFDS) by using ethanol and water at various ratios and to analyze the pigment composition of the extracted pigment. The extraction was conducted in a 250 mL Erlenmeyer with 1 g of powdered MFDS and 50 mL of solvent at various ethanol:water ratios (10:0; 9:1; 8:2; 7:3; 6:4 and 5:5), in a shaking waterbath at different temperature (30°C and 60°C), 100 rpm agitation for 2 hours. The extracts were subjected to pigment content analysis by using a spectrophotometer and thin layer chromatography (TLC). Extract with the highest pigment content was then subjected to pigment compounds detection by using liquid chromatography-mass spectrometry (LC-MS). The results showed that extraction at 30°C was more effective than that at 60°C. The lower the ethanol:water ratio until 7:3, the higher the pigment content extracted. However, the lower the ratio tends to lower pigment content. Interestingly, the lower ethanol:water ratio, more viscous extract resulted. The TLC analysis showed that the extracts contained various pigments. Consistent with those results of TLC, various pigment compounds detected by LC-MS.

Background: the phytochemical characteristic of Monascus-Fermented Products (MFPs) is well documented. During fermentation, Monascus produce various bioactivities metabolites that have an antioxidant, anti-hypertension, anti-cholesterol, anti-cancer, anti-inflamatory and anti-diabetics effects. Purpose: to evaluate the antioxidant activity of Monascus-fermented durian seed extracts. Methods: 50 gm of small cut durian seed was inoculated with Monascus sp. KJR2, which was employed as starter culture, to produce the MFPs. Dried MFDS was extracted at serial ethanol concentrations (0, 20, 40, 60, 70 and 80%) and tested against DPPH radical scavenging activity, phosphomolybdenum reduction and Ferric Reduction Activity Power (FRAP). Additionally, total phenolic and pigments contents were determined. Results: the MFDS possesses antioxidant activity through DPPH radical scavenging, phosphomolybdenum reduction and FRAP. The highest DPPH radical scavenging of the MFDS extract is at ethanol concentration of 40%, FRAP at 60%, whereas the water extract possesses the highest reducing power of phosphomolybdenum assay. Total phenol and Monascus pigments contribute to the phosphomolybdenum reduction, but not to DPPH radical scavenging and FRAP. Conclusion: the phytochemical benefit of fermented durian seed extract has been ascertained as potential antioxidant food ingredient and reinstates its promising position in the region as effective indigenous traditional medicine.

Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to maintain a balanced diet to achieve adequate calcium intake. Soy-corn milk is a nutritious beverage having higher sensory acceptability than soy milk. Its low calcium content (16.97 mg/100 mL) led the idea of calcium fortification using calcium lactate gluconate (CLG), so that it could be a good source of calcium for lacto-vegetarians or lactose-intolerant people. Purpose and methodology: The research’s objectives were to investigate the effects of calcium (CLG) fortification (0.3% to 1.5%) on the physicochemical and sensory properties of soy-corn milk and to determine the optimum fortification level. Findings: 0.6% CLG exhibited the best result, with pH value of 6.54, calcium content of 85.62 mg/100 mL, viscosity of 53.2 cP colloidal stability of 91.93% and 87.81% on second and third day of storage respectively, and insignificantly (P>0.05) different sensory properties (preferences of consistency and taste) from those of 0% CLG treatment.

Business planning project with experiential approach have been implemented in beverage processing technology course, as a part of entrepreneurship teaching in undergraduate food technology study program. Seventy one students were divided into 6 groups and each group designed a business plan of beverage production. The business plans (production of RosBerry juice, Alang‐alang jelly drink, Luo Tung Kua healthy drink, Aloe vera juice, Soycorn milk and Bumble bee) were realized by production each product in pilot plant and selling the products in campus area. Five groups succeed to realize their business plans and get profit varies from 11.67 per cent to 58.29 per cent, but one group (production of Bumble bee) suffered losses of 28.63 per cent. About 84 per cent of students possess sufficient self‐confidence to success as an entrepreneur. Significant increasing of self‐confidence to success in business planning and marketing occurred. However, declining of self‐confidence also occurred especially in financing and managerial skill aspects. It is needed to improve self‐confidence in financing and managerial skill aspects.

Characteristics of Soy Corn Yogurt This research was to study the characteristics of soy corn yogurt, a new developed nutritious food product. Soy corn yogurt was produced by fermentation of soy corn milk using Streptococcus thermophilus and Lactobacillus bulgaricus, at various soybean and sweet corn ratios of 90:10; 80:20; 70:30; 60:40 and 50:50 (w/w). Total lactic acid bacteria, pH, total acidity, syneresis amartand preferences of appearance, texture, aroma and taste of the product were investigated.