UHT (Ultra High Temperature) milk is widely consumed by toddlers due to its practicality, yet concerns remain regarding the high variability of sugar levels and the adequacy of essential nutrients in commercial products. This study aimed to evaluate the total sugar content, non-lactose sugars, main milk composition, thickening agents, prebiotic fiber, and essential fats in UHT milk marketed for children aged 1–5 years, and to assess their compliance with BPOM, WHO, and Codex Alimentarius recommendations. A cross-sectional design was applied, involving purposive sampling of 27 commercially available products from modern retail outlets. Nutrient information was collected through high-resolution documentation of nutrition labels, followed by descriptive–comparative and regulatory benchmarking analyses. The findings indicate that 70.4% of products contained excessive to high total sugar levels (>6 g/100 mL), and only 7.4% met Codex energy-based criteria. UK FSA Front-of-Pack classification similarly showed that 74.1% of products fell into the high-sugar (red) category. Composition analysis revealed substantial variation, with several products relying on water, milk solids, or reconstituted milk instead of fresh milk. Thickening agents such as maltodextrin were present in selected variants, while essential fibers including FOS, GOS, and inulin were found at 1–3 g per serving, contributing up to 15% of toddlers’ daily fiber needs. Total fat content ranged from <2.5% to 6%, and some products included essential fats such as DHA or omega-3. Overall, most UHT milk products for toddlers contained sugar levels exceeding recommended limits and showed inconsistent compliance with nutritional composition standards. Strengthening product formulation, clearer labelling, and regulatory monitoring are needed to support healthier milk choices for toddlers.

Food security is a strategic issue closely related to economic development, community welfare, and the achievement of sustainable development goals. The Food Security Index (FSI) is an important instrument for measuring food security conditions at the provincial and district/city levels. However, FSI performance in Indonesia still shows regional disparities, particularly in Sulawesi, Maluku, and Papua (Sulampua), which tend to have low scores. This study aims to explore patterns of food security and vulnerability in Sulampua through multivariate analysis and regional clustering using K-Means and K-Medoids (PAM) methods. The analysis begins with Principal Component Analysis (PCA) to reduce the dimensionality of FSI indicators and identify dominant factors contributing to data variation. The PCA results show that the first three components explain more than 77% of the variance, with dominant factors including poverty, food expenditure, basic infrastructure access, as well as health and nutrition indicators. The clustering analysis produces two main groups: cluster 1, which includes the majority of districts/cities in Sulawesi and Maluku with relatively better food security, and cluster 2, consisting of 16 districts/cities in Papua with significant food insecurity. Cluster validity evaluation indicates that the K-Medoids method performs better than K-Means, being more robust to outliers and producing more consistent cluster separation. This study contributes to the literature by providing multivariate visual exploration and regional classification based on FSI indicators, which can serve as a basis for formulating more targeted food security policies in the Sulampua region.

This review aimed to analyze improved extrusion cooking technology (IECT), a novel food processing methodology that uses milder conditions, longer screws, and an extended residence time to physically modify food ingredients, primarily starches and cereal flours. This process improves the ingredients' physicochemical, textural, and nutritional properties while minimizing the degradation of bioactive components. The review also explored the versatility of IECT for application to a wider range of raw materials, including tubers, legumes, fibers, and proteins. IECT modifies starch structure through low temperature and high-pressure gelatinization, destructing the granular and crystalline structure and increasing the gelatinization degree to above 60%. These changes reduce retrogradation and improve functional properties like the water absorption and solubility indices (WAI and WSI). While successful applications include the development of texturized rice and whole buckwheat noodles, research has focused largely on cereals and derivative starches. Future research must focus on applying IECT to tubers and legumes and materials rich in fiber and proteins, as well as conducting bioavailability studies of phenolics in vivo, and performing a comparative analysis against conventional single and twin-screw extruders.

Indonesia generated approximately 12.87 million tons of plastic waste in 2023, highlighting the urgent need to develop biodegradable alternatives such as edible films. This study investigated the effect of sodium alginate - gum arabic ratios on the physical and mechanical properties of edible films, combined with a calcium lactate spray activation technique aimed at enhancing film crosslinking, fasten gelling speed and improve performance. A completely randomized design with four treatments (1:1, 2:1, 3:1, and 4:1 ratios of sodium alginate and gum arabic) and five replications was applied. Parameters evaluated included thickness, water vapor transmission rate (WVTR), tensile strength, elongation, and microscopic morphology. Results showed that higher sodium alginate concentrations significantly increased film thickness (0.023– 0.094 mm) and significantly improved barrier properties, as indicated by lower WVTR values (69–94 g/m²/day). Tensile strength varied across treatments, reaching the highest value at the 1:1 ratio (8.24 MPa), while elongation peaked at the 2:1 ratio (30.94%), suggesting an optimal balance between flexibility and strength. Microscopic observation revealed fewer air bubbles and more homogeneous structures at higher sodium alginate levels. The introduction of calcium lactate spray activation, rather than conventional immersion or solution mixing, represents a novel crosslinking strategy that is suitable for edible film production. This method demonstrates a promising pathway toward the development of sustainable and high-performance biodegradable packaging materials.

This study aimed to evaluate the effect of skim milk powder incorporation on the microbiological, physicochemical, and sensory characteristics of egghurt, a fermented egg-based product. The experiment was conducted using varying skim milk concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). Parameters analyzed included water activity (aw), pH, total lactic acid bacteria (LAB), total microbial count, and sensory attributes. Results showed that increasing skim milk concentration decreased egghurt water activity from 0.954 to 0.934 and slightly increased pH from 5.46 to 5.62, indicating higher total solids and buffering capacity. The total LAB count rose significantly from 5.92 to 7.70 log CFU/mL, while total microbial counts ranged from 8.81 to 9.40 log CFU/mL. Sensory evaluation revealed no significant differences in color, aroma, or flavor across treatments; however, texture improved significantly with skim milk addition, increasing from 2.24 to 3.24 on a 5-point scale. Incorporation of egghurt with up to 20% skim milk powder effectively enhanced its microbial viability, physicochemical stability, and textural quality, while maintaining acceptable overall sensory characteristics. The incorporation of skim milk offers a practical formulation approach to develop stable, nutritious, and consumer-acceptable egg-based fermented products with potential functional food value.

Indonesia faces major food safety issues. Foodborne illness and food loss and waste (FLW) are affecting public health and the economy. This will likely continue unless these problems are addressed. Food irradiation is a non-thermal food processing technology that offers a promising means to address this issue by enhancing food safety and quality. However, the application of food irradiation could be limited. Consumer concerns could prevent the use of food irradiation in Indonesia due to limited knowledge and misconceptions regarding irradiation. This study examines Indonesian consumers’ awareness, attitudes, and acceptance toward irradiated food. Moreover, explores differences in acceptance across socio-demographic groups. An online survey was conducted from May to July 2025. A total of 386 respondents participated. Descriptive statistics were utilized to analyze awareness, attitudes, and acceptance, while comparative tests assessed socio-demographic differences. Results reveal surprisingly high acceptance: 69.2% are willing to buy, and 69.0% are willing to consume irradiated foods, despite generally low awareness (45.3%). Consumers reported moderate perceived risk, substantial perceived benefits, and high trust. Acceptance did not differ significantly by gender but was notably lower among older, higher-educated, and higher-income groups. Indicate Consumers with higher education and income appear to be more critical and selective than those with lower education and income. Communication efforts should focus on raising awareness and providing information to help consumers understand the advantages of food irradiation. Overall, this study provides valuable empirical evidence for policymakers, the food industry, and academics to support the safe and broad application of food irradiation.

The increasing global demand for meat products illustrates the importance of safe and effective preservation methods. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are common synthetic preservatives that stop microbial growth and lipid oxidation. However, they have been linked to negative health effects. Consequently, natural alternatives such as essential oils (EOs) have gained attention due to their antimicrobial and antioxidant activities. Mechanistically, EOs disrupt microbial cell membranes, inhibit key metabolic enzymes, and scavenge free radicals that initiate lipid oxidation. This review discusses the mechanisms and applications of various essential oils as natural preservatives in meat and meat products. Essential oils, which are high in phenolic compounds, work by breaking down microbial cell membranes, stopping enzymatic systems, and neutralizing free radicals that cause oxidation. Several studies have demonstrated that essential oils (EOs) function as a promising natural preservative in meat products by utilizing specific mechanisms to enhance chemical, microbiological, and sensory quality. For instance, rosemary essential oil (REO), when integrated into vacuum packaging, effectively extends the shelf life of chicken meatballs by inhibiting microbial growth and scavenging free radicals to prevent lipid oxidation. Similarly, oregano essential oil (OEO) exhibits strong antimicrobial action against foodborne pathogens like Salmonella enteritidis and Escherichia coli in dried meat while enhancing sensory properties. In sausage products, nutmeg essential oil (NO) demonstrates its antioxidant capacity by significantly reducing lipid oxidation indicators such as thiobarbituric acid reactive substances (TBARS), suppressed mesophilic bacteria growth, and improved aroma stability during storage. Collectively, these findings confirm that essential oils represent promising natural preservatives that offer a safer multi-target alternative to synthetic additives, especially in the mechanism of cell membrane damage and lipid peroxidation inhibition.

Halal products contribute to sustainability by promoting ethical sourcing, transparency, and responsible production practices. This study explores how halal consumer awareness, which includes halal certification, halal consciousness, and ingredient information, influences satisfaction and purchase decisions in franchise-based ice cream outlets in Bandung, Indonesia. Data were collected from 130 respondents through a structured survey and analyzed using Structural Equation Modeling (SEM). The results show that halal awareness positively affects both satisfaction and purchasing behavior, with satisfaction serving as a mediating factor between awareness and purchase decisions. Halal certification and ingredient transparency are identified as the strongest indicators shaping awareness, while product taste and service quality are key drivers of satisfaction. The findings emphasize that understanding halal principles and maintaining product transparency enhance consumer trust, loyalty, and long-term engagement. The study underscores the role of halal assurance as part of a broader sustainability strategy, providing insights for developing responsible and competitive halal food marketing practices.

Jack bean (Canavalia ensiformis L.) is one of the underutilized local Indonesian commodities that has the potential to be an alternative source to substitute soybean, which has been widely used as a source of protein. High nutritional value, such as essential amino acids, kaempferol glycoside, and higher protein content, is found in this legume. There are two prominent steps in soy sauce production that promote enzymatic reactions and enhance nutritional value. The first step is fermentation involving mold such as Rhizopus sp. called koji, and the second one is fermentation in the brine solution called moromi. However, the fermentation process entails a prolonged duration. The addition of another enzyme, such as bromelain from pineapple extract, is needed to accelerate the rate of enzymatic reactions. This study aims to determine the effect of bromelain addition from pineapple extract on the physicochemical and antioxidant quality of jack bean sauce. Bromelain was extracted from pineapple, which was added in the jack bean sauce fermentation process. Jack bean was inoculated with tempeh culture (Rhizopus oryzae), incubated for 3-4 days, and added with various bromelain concentrations. Significant differences in protein content, glutamic acid content, and antioxidant activity of jack bean sauce were reported, affected by bromelain concentrations and fermentation time. Moreover, a significant difference in pH was affected by bromelain concentrations. Total soluble solids were found to be similar and not significantly different. Fermentation time for 60 days and 5% addition of bromelain was the optimum condition for jack bean sauce, which exhibited the highest content of glutamic acid, protein content, and antioxidant activity.

Individuals consume green tea according to their needs and desires. Product evaluations reflect consumer preferences and influence consumer attitudes. The purpose of this study was to examine consumer characteristics, and identify factors influencing consumer preferences for green tea. The study location was Banyumas Regency, Central Java, from June to July 2025. This study used a survey method with a sample selected through multistage random sampling. Respondents consisted of 120 green tea consumers. Data analysis used descriptive analysis and principal component analysis (PCA). The results showed that most green tea consumers were women of various ages. Furthermore, married consumers purchased green tea to share with their families. Most consumers had a bachelor's degree and earned more than IDR 3,500,000. Regarding consumption habits, on average, individuals drank green tea once a day with breakfast. The average monthly consumption was 50 grams, which they shared with their families. Green tea was usually purchased once a month at supermarkets, with an average of 50 grams. Preference for green tea was shaped by three main factors: the value attached to tea (character), appearance (identity), and product image.