Indonesia ranked 5th in the world for the highest number of diabetes sufferers in 2021 and continues to rise. One of the developments in low glycemic index food products that is safe for people with diabetes is dragon fruit peel flour cookies. The use of stevia in these products can further reduce the glycemic index. However, the use of stevia can affect the sensory characteristics of the product. This study aimed to determine the concentration of stevia that can be substituted in making dragon fruit peel cookies with mocaf flour, which potentially have a low glycemic index while still being favored by consumers. The study used five formulations of dragon fruit peel cookies, with stevia substitution of 0% (F0), 25% (F1), 50% (F2), 75% (F3), and 100% (F4). A Check-All-That-Apply (CATA), hedonic and ranking sensory tests were performed to determine consumer acceptance of the product. Nutritional composition was performed by comparing the selected formulation with the commercial product with low glycemic index claim. The data were analyzed using One-Way ANOVA (SPSS) and CATA Analysis tools (XLSTAT). The determination of CATA attributes was conducted through a Focus Group Discussion, and results showed that formula F1 was the closest to the ideal product characteristics, dominated by sweet aroma, and milky taste. The hedonic test results indicated that all parameters were quite different among the tested formulas. The ranking test results showed that sample F0 ranked first, followed by F1. The nutritional comparison showed that the only significant difference was the fiber content, which was seven times higher in the F1 cookies compared to the commercial product. Based on these results, the dragon fruit peel cookies with 25% stevia substitution are favored by the panelists and have the potential for a low glycemic index.

Stunting is a condition of malnutrition that hampers children's physical growth due to inadequate nutritional intake. This condition impacts health, cognitive development, and increases the risk of diseases. The primary causes of stunting include insufficient nutrition, infections, food security, childcare practices, healthcare services, and sanitation. The prevalence of stunting in Indonesia reached 21.6% in 2022. The government has issued Presidential Regulation No. 72 of 2021 to accelerate stunting reduction. To explore the potential of fermented eggs as a nutritional intervention to prevent stunting, this study aims to identify the nutritional benefits of fermented eggs, assess the enhancement of nutrient bioavailability through fermentation, and evaluate the effectiveness of fermented eggs in improving children's nutritional status. This literature review gathers and analyses studies related to the nutritional impact of fermented eggs. Fermentation enhances the digestibility and bioavailability of proteins, fats, and micronutrients such as B vitamins, folate, and iron. This process breaks down complex proteins and fats into simpler, more absorbable forms. Fermented eggs present a potential solution for preventing stunting by improving digestibility and nutrient bioavailability while providing beneficial probiotics that support overall health. Given their nutritional profile, fermented eggs can serve as an effective and sustainable nutritional intervention.

The use of red ginger (Zingiber officinale var. rubrum) as the primary ingredient of kombucha is a diversification to increase the antioxidant activity of kombucha. The presence of gingerol dan shogaol in red ginger acts as a potential antioxidant, while the use of palm sugar serves as an additional source of antioxidants and alternative source of sucrose from regular granulated sugar. The fermentation time and the amount of sugar used are two variables that affect the kombucha’s fermentation process. This study aims to examine the effect of various fermentation times and palm sugar concentrations on the antioxidant activity, pH, alcohol content, and organoleptic properties of red ginger kombucha. The methods used were antioxidant test with DPPH, pH test, alcohol content, and organoleptic test with 20 panelist. The results indicate that variations in fermentation time and concentration of palm sugar have a significanr effect (α = 0.05) on the antioxidant activity with IC50 values ranging from 27.89 ppm to 46.77 ppm, categorized as very strong antioxidant activity. The characteristics of red ginger kombucha includes pH 3.6 to 4.6, alcohol content 0.2% to 0.3%, and organoleptic properties varying from moderately liked to liked. Red ginger kombucha fermented for 12 days with 20% palm sugar showed an IC50 value of 40.28 ppm, which categorized into very strong antioxidant activity and is most preferred by the panelists with organoleptic scores of color attribute at 4, aroma at 3.65, and taste at 4.

Mutton is a type of meat that is rarely consumed by the public because it has a high saturated fat content. Mutton has good quality and characteristics and can be used as a functional product to improve body health by adding probiotic bacterial cultures. Mutton jerky can be an alternative to functional meat products. Mutton jerky is fermented utilizing a probiotic starter Lactobacillus plantarum for 6 hours (T1), 12 hours (T2), 18 hours (T3), and 24 hours (T4). The fermented mutton jerky is then dried in a cabinet for 8 hours and then examine. Total lactic acid bacteria was examined by dilution, pH value by pH meter, water activity by aw meter, and organoleptic properties by sensory test. The data of total lactic acid bacteria were analyzed descriptively. The data of pH value and water activity is processed with the ANOVA test and the nonparametric test with the Kruskal Wallis method. The result of this research show fermentation time on lowering the pH value and water activity. At the same time, the total lactic acid bacteria experienced a decrease in value which was analyzed descriptively. The conclusion of this research is that the longer the fermentation will cause a decrease in total LAB, pH value, and water activity and affect the panelist's assessment of the organoleptic test. Mutton jerky with the addition of L. plantarum bacterial starter, which was fermented for 18 hours, had the best treatment to produce low pH values and water activity.

Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high antioxidant content, making it a suitable ingredient for probiotic water kefir beverages. This study aimed to investigate the impact of different sucrose concentrations in roselle water kefir on viscosity, pH, total yeast count, and hedonic quality. The experimental design used was a Completely Randomized Design. The treatments varied based on sucrose concentrations 6%, 9%, 12%, and 15% (w/v). The findings revealed that the addition of 12% sucrose resulted in a viscosity of 1.22 cP, pH of 2.93, total yeast count of 2.15 CFU/ml, and the highest hedonic quality. In conclusion, the addition of 12% sucrose (w/v) proved to be the optimal treatment, yielding a beverage with suitable viscosity, acceptable pH, favorable total yeast count, and an overall hedonic quality embraced by the panelists.

Soymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder. Foam mat drying technique offers faster drying process due to larger surface area and better rehydration due to more porous agglomerates. This research aims to determine the effects of egg white addition as a foaming agent in the foam-mat drying process of powdered soymilk on the water content, protein, solubility and hedonic quality. The research employed a completely randomized design with 4 treatments and 5 replications, i.e., addition of egg white as a foaming agent at different concentrations: 25%, 30%, 35%, and 40% (w/v). The results showed that the increasing egg white concentration significantly increases protein content and reduces both solubility and hedonic quality of the powdered soymilk product. However, egg white addition has no significant effect on water content. The best powdered soymilk product was observed at 25% egg white addition, which gave a water content of 3.88%, protein content of 23.61%, and solubility of 61.06%.

Probiotics are beneficial bacteria found in probiotic products that can maintain the balance of microflora in the gut. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, the shelf life of this product has not been determined so it is necessary to determine the shelf life using the Accelerated Shelf Life Testing method. This method uses the Arrhenius approach. Determination of shelf life through the calculation of total lactic acid bacteria, aw value, pH value, and total acid during storage. The storage of probiotic peanut chocolate jam used three temperature treatments: 4 ℃, 30 ℃, and 37 ℃. Observations of samples stored at 4 ℃ were made every 5 days until day 25, while samples at 30 ℃ and 37 ℃ were made every 3 days until day 15. The data were analyzed using Microsoft Excel 2016 through the presentation of data in the form of a scatter diagram accompanied by a trendline and then described descriptively. The shelf life of probiotic peanut chocolate jam based on best before stored at 4 ℃, 30 ℃, and 37 ℃ were 49.52 days; 10.98 days; and 7.64 days, respectively. The jam can still be consumed up to 255.29 days; 86.73; and 66.89 days but no longer has the benefits of the probiotics.

Indonesia is a country with a high consumption of coffee, which is in direct comparison with the increased production of coffee waste. Arabica coffee husk (cascara) is coffee industry waste that has not been utilized optimally, which is only 0.76% of the existing potential. Cascara is known to have a secondary metabolite compound that can be utilized as a good product for human health. The effects of Arabica cascara fermentation time on the antioxidant and antibacterial activity of cascara beverage were studied in this study. This research is using a completely randomized non-factorial design. Cascara was obtained from Puntang Mountain, West Java, and was fermented with Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) for 10, 14, and 18 days. pH value was measured with a pH meter, total sugar content with phenol sulfuric acid method, caffeine content with high performance liquid chromatography (HPLC) method, total lactic acid bacteria (LAB) with drop plate method, total flavonoid and phenolic content with UV-Vis spectrophotometry method, antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, and antibacterial activity against Helicobacter pylori with disc diffusion method. Data were analyzed using One-Way ANOVA and DMRT test at the significance level of 0.05. The results showed that prolonged fermentation times reduce the quality of Arabica cascara beverage. The optimal fermentation times were found to be 10 days producing the best balance of pH (3.66), total sugar content (1.29%), caffeine content (0.043%), total LAB (1 x 107), total phenols (12.74 ppm), total flavonoids (3.40 ppm) and highest antioxidant IC50 activity (215 ppm) while for antibacterial activity has not been able to inhibit the growth of Helicobacter pylori.

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon-polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. In conclusion, PE/PA was more effective in maintaining the quality characteristic of chicken nuggets with jack bean tempeh flour substitution on the 20th day of storage based on pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage.

Ginger contains high levels of bioactive compounds and can be used in food preparations in extract form. However, improper extraction methods can damage or reduce these compounds. This study utilized the maceration extraction method to assess the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.724% to 22.030%, melting resistance from 36.642 to 42.056 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.