Processed Food Products Research Articles

Proximate Analysis of Donuts Substituted with Corn Cob Flour (Zea mays)

Corn cobs are agricultural waste that contain nutrients that are good for humans. Corn cobs have high crude fiber, so they are good for health and safe to consume. One of them that can be used as a processed food product is donuts. Wheat flour is the raw material for making donuts, which is imported from various countries. Therefore, the use of wheat flour must be reduced by focusing on components that are abundant in Indonesia and have high nutritional content. The aim of this research is to analyze nearby donuts produced from wheat flour substituted for corn cob flour. Donuts were made with varying concentrations of 5%, 10%, and 15% corncob flour addition. The parameters tested in proximate analysis are water content, ash content, protein, fat, and carbohydrates. The research results showed that the values ​​of water content, ash content, protein, and fat tended to increase along with increasing the number of corn cobs in the donut formulation. Meanwhile, the carbohydrate content decreases with increasing corncob flour. This donut proximate analysis is in accordance with SNI 01-2000 standards. Donuts made with a higher percentage of corncob flour will be tastier.

A multivariate finite horizon production control chart for monitoring the food production process

ABSTRACT Finite horizon production (FHP) processes are prevailing in the food industry. However, monitoring these multivariate FHP processes poses a significant challenge for statistical process control, primarily due to inadequate information about the distribution of multivariate observations. In this paper, a multivariate FHP (MFHP) control chart is proposed to monitor the food production processes with a limited number of reference samples, where the statistic of the proposed chart is derived from the distance from the monitored samples to support vectors of a support vector machine (SVM) classifier. The control limit of the statistic is designed from a conditional perspective, taking into account the variability generated across different reference samples. An enhanced cache-optimized sequential minimal optimization algorithm (ECSMOA) is proposed to speed up the computation of the control limit. Extensive numerical analysis indicates that the proposed chart is more effective and robust in preserving a desired in-control performance and guaranteeing an out-of-control performance. Particularly, the variance of performance measures was reduced by approximately 87.09 % . Finally, an industrial example based on whole wheat bread production processes is given to demonstrate the implementation of the proposed chart.

Functional properties of raw and roasted jackfruit seed flour: a mini review

Jackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the functional properties of jackfruit seed flour are influenced by the roasting temperature and roasting time. The functional properties of jackfruit seed flour such as water absorption capacity, oil absorption capacity, water solubility index, bulk density, foam capacity and foam stability are very important because they determine the suitability of jackfruit seed flour to be used in food production. This review will provide an overview of the functional properties of raw and roasted jackfruit seed flour, which is significant in the processing of food products incorporated with jackfruit seed flour.

Sosialisasi Program Kerja Pengembangan Sumber Daya Manusia Perempuan di Kelurahan Cepoko Kecamatan Gunungpati Kota Semarang

According to the Central Statistics Agency (BPS), the level of education and welfare in the family greatly influences the quality of human resources in Indonesia. Therefore, efforts to strengthen family functions, such as increasing parental education and social welfare programs, are key in accelerating national development. This increase in human resources includes knowledge and skills in processing agricultural products, especially rambutan fruit, crystal guava and longan into processed food products with higher selling value such as chips. Apart from that, this program also trains them in creative product packaging, marketing, bookkeeping, simple financial management, and the use of digital technology, including online learning applications and social media. With these skills, they are expected to be able to contribute to improving the family's economy, as well as opening up new business opportunities that support financial independence.

Assistance For MSMES in The Adoption of Digital Marketing of Local Food Products

One of the agro-industry players in processed food products in Punggur District, Central Lampung Regency, Lampung Province, is KWT Canala. KWT in Punggur Regency merged into an organization called the KWT forum of Punggur Regency. The application of digital marketing technology in KWT in Punggur District, Central Lampung Regency is; The application of the internet is still very limited, this is due to the low skills of internet applications that can be used in business. The low use of digital media in business is caused by incompetent expertise in using the internet, social media, marketplaces, and product promotion. Therefore, it is necessary to provide assistance to KWT members in implementing digital marketing so that sales volume increases. This program aims to provide assistance to MSMEs in Punggur Regency related to the manufacture of attractive labels and packaging that are able to compete in the market as well as the application of digital marketing in improving the performance of local food product businesses so that it can increase KWT's sales volume and revenue. The methods used are lectures, discussions and demonstrations through pre-activity activities (permit management, consolidation), exercises and demonstrations, development and evaluation of online stores (initial evaluation, process evaluation and evaluation of results or sustainability impacts). The result of this program is to improve the knowledge and skills of MSME managers in Punggur District about making labels, packaging and the use of digital marketing for products to be produced.

Implementation of Halal Certification on Imported Agricultural Food Products and Their Relation to International Trade

Abstract Introduction to the Problem: Import activities are strongly related to international trade that one of the objectives is to meet the needs of a country. Indonesia carries out import activities on processed food products and agricultural products in order to fulfill food needs. To protect Indonesian consumers who are predominantly Muslim, Indonesia has passed legislation regarding halal certification and labeling through Law Number 33 of the year 2014 concerning Halal Product Assurance. Purpose/Study Objectives: The problems studied in this study include: (1) How is the implementation of Law Number 33 of 2014 concerning Halal Product Assurance in Halal certification and labeling of imported processed food products and imported agricultural products in Indonesia and (2) How is harmonized Law Number 33 of 2014 concerning Halal Product Assurance, especially on halal certification and labeling of imported processed food products and imported agricultural products in Indonesia related to the Technical Barriers to Trade agreement?. Design/Methodology/Approach: The research method used is juridical-normative with the data sources obtained in the form of primary legal materials in the form of laws and regulations, GATT 1994, and the TBT Agreement, secondary legal materials including legal books and journals, and tertiary legal materials, such as legal dictionaries. Findings: The implementation of Law Number 33 of 2014 has changed the provisions regarding halal certification and labeling of products circulating and traded in Indonesia, including imported processed food products and imported agricultural products, to become mandatory. The conformity of the Law Number 33 of 2014 which is included in technical regulations with the TBT Agreement is an urgency to ensure that national regulations and/or policies do not become obstacles in international trade. Paper Type: Research Article.

Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products

Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products

Blackthorn (Prunus spinosa L.): ecological features of promising forms and the value of the nutrient composition of their fruits for the production of functional products

Background.The relevance of the research is determined by a constant striving to increase the possibilities of using rare fruit and berry crops, e.g. blackthorn, in plant bree­ding and the production of healthy food products. It can be achieved by scientifically based selection and evaluation of fruit taking into account their physiological, phyto­pathological and biochemical parameters. The purpose of the research is to expand the morphological diversity of blackthorn that combines high productivity and quality for further breeding. Materials and Methods. Morphological characteristics and biological properties of the new forms of blackthorn as well as their biochemical parameters constitute the material for this research. A plethora of methods was applied: field, phenological, biometric, physiological and statistical ones. Results. The study presents original data on the morphology and economic charac­teristics of various blackthorn forms (Prunus spinosa L.) obtained as a result of selection in semiarid lands of the northern, central and western parts of Ukraine. The paper highlights morphological and biological properties of the selected forms of blackthorn, biochemical parameters of fruits, including the content of polyphenolic substances as a source of antioxidants. The study revealed that the selected forms of blackthorn have high drought resistance and winter hardiness, in addition to resistance to low temperatures during the flowering phase. Phenological observations of plants of different forms of Prunus spinosa L. allowed establishing the time of onset of the ontogenesis phases: the development of vegetative and generative buds, budding and flowering, appearance of leaves, intensity of shoot growth, formation and development of ovaries, and fruit ripening, which is a significant scientific achievement for the prospective selection in the fruit gardening system. The forms of blackthorn were differentiated by plant height, growth strength, thorniness, fruit size and weight and their potential use in the processing and manufacturing of functional foods. Biochemical analysis of the fruits, particularly the determination of polyphenols, allowed ascertaining their suitability for processing and manufacturing of healthy food products. Conclusions. The obtained data on selected new forms of blackthorn is a potential source of material for prospective breeding. Moreover, technologies for the production of blended juices and syrups from the fruits of the best samples of blackthorn were developed regarding their biochemical properties and technological indicators.

Experiment Modelling of Automated Verification Control on Environmental Conditions During Crop Storage

The study introduces a preliminary approach to enhance the supervision of food processing operators. Specifically, it showcases a digital model of an online compliance validation system with environmental conditions designed for food processing and preservation items that are sensitive to climate factors. The technology demonstration involves four fundamental stages carried out in a complete experimental cycle, where intelligent sensors gather and transmit data through a low-power wireless wide-area network from a farm specializing in sunflower seed storage. Subsequently, six consecutive scripts are executed, five of which are coded in Python. The integration of distributed data technology brings objectivity to the process of securely storing environmental parameters and objectively verifying their compliance with recommended hygienic, bio certification standards. As a result, monitoring the food production process becomes more publicly accessible and with higher rates of objectivity in decisions, enabling prospective buyers and certification agencies to assess the quality of food products with great precision. Therefore, the suggested digital model has the potential to ensure the utmost transparency in the food processing sector.

Polymorphic crystallization and transformation pathways of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO) during a liquid–solid-liquid journey

Abstract The polymorphic behavior of triacylglycerol (TAG) crystals formed during the manufacturing process of lipid-based food products relates directly to their textural and melting properties. In this work, we analyzed the polymorphic crystallization and transformation behavior of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO), a widespread TAG in edible fats and oils, during the application dynamic thermal treatments of cooling and heating. By implementing calorimetric, X-ray diffraction, and microscopy techniques, we mapped the polymorphic occurrence and the polymorphic transformation pathways of PPO as a function of the rate of thermal treatments. The results obtained were later compared to that reported for diverse TAGs in previous studies. Despite the overall crystallization and transformation behavior of PPO following a similar trend to other TAGs close in fatty acid composition, we can highlight the much lower influence of varying cooling and heating conditions on the crystallization properties of this TAG. In more detail, crystalline forms of low stability were generally promoted during crystallization, whereas transformations occurred always through the melt independently of the heating conditions. One may expect this behavior to influence the industrial processing and final properties of food products based on edible fats containing PPO.

Implementasi Pengendalian Kualitas pada Produk Processed Food

Product quality is essential because it relates to consumer reputation and loyalty. Quality control needs to be carried out to maintain product quality. This study used descriptive research to analyze the implementation of quality control in processed food products, especially banana chips at PT DK. Based on qualitative research conducted through interviews and observations, it was found that PT DK uses 3 (three) approaches or methods for quality control, namely the implementation of 5S, quality control circle (QCC), and standard operating procedures (SOP). Implementing 5S for efficiency is also a testament to the company's commitment to improving employee performance. Meanwhile, QCC is employed to regulate the quality of raw materials. SOP, on the other hand, plays a crucial role in maintaining production quality. The company uses a standard tool to ensure that the production process adheres to the company standards. By implementing SOP, the company can minimize the production of defective products, guaranteeing product quality.

Near Infrared Reflectance Spectroscopy-Driven Chemometric Modeling for Predicting Key Quality Traits in Lablab Bean (Lablab purpureus L.) Germplasm

Lablab bean (Lablab purpureus L.) is a multipurpose crop, commonly used for food, feed, and fodder, and its potential as a plant-based meat alternative. Its nutritional diversity, including high protein, starch, and phenolic content, makes it a suitable candidate for nutritional profiling, which is essential for developing nutritionally enhanced varieties. Traditional methods for analyzing its nutritional parameters are labor-intensive, time-consuming, and expensive. This study employs Near-Infrared Reflectance Spectroscopy (NIRS) as a rapid, non-destructive alternative to evaluate 112 Lablab bean genotypes. We developed prediction models for starch, amylose, protein, fat, and phenols using a Modified Partial Least Squares (MPLS) approach, with spectral pre-processing using Standard Normal Variate (SNV) to remove scatter effects and Detrending (DT) to reduce baseline shifts and noise. The models were optimized for derivatives, gap selection, and smoothing, and evaluated using independent test data and key performance metrics including coefficient of determination (R²), bias, and Residual Prediction Deviation (RPD). The best-performing models were: starch (R² = 0.959, RPD = 4.57), amylose (R² = 0.737, RPD = 1.76), protein (R² = 0.911, RPD = 3.09), fat (R² = 0.894, RPD = 2.92), and phenols (R² = 0.816, RPD = 2.36). Statistical tests, including paired t-tests, correlation, and reliability analysis, confirmed the robustness of these models. This study presents a first report offering rapid, multi-trait assessment method for evaluating Lablab bean germplasm, demonstrating high predictive accuracy for pre-breeding practices. It has broad applications in developing nutritionally enhanced varieties, supporting plant-based protein alternatives, and optimizing food production processes to meet the growing demand for healthier, sustainable foods.

Integrated microbiomic and metabolomic dynamics of Yi traditional fermented liquor

This study examines the microbial community composition, metabolite characteristics, and the relationship between the two during the fermentation process of Yi traditional fermented liquor. Yi traditional fermented foods have a profound historical and cultural background, with significant ethnic characteristics. As a case in point, Yi traditional fermented liquor is typically prepared using local plants or traditional Chinese herbs as fermentation substrates and undergoes a lengthy fermentation process, resulting in a fermented beverage that is reputed to have beneficial effects on human health. These foods are not only characterised by a distinctive flavor profile, but are also perceived to possess certain health benefits in the context of traditional ethnic medicine and wellness practices. The community composition of bacteria and fungi was analyzed using 16S rRNA and ITS1 sequencing technologies, which revealed that microbial diversity was higher in the early stages of fermentation but gradually decreased as fermentation progressed. A total of 130 major volatile flavor compounds and 26 key metabolites were identified at different stages of fermentation. These included acids, sugars, amino acids and flavonoids, which significantly influence the flavor and nutritional value of the fermented products. The study indicates a significant correlation between specific microbial populations (such as yeasts) and key metabolites (such as flavonoids and amino acids). These findings emphasise the significance of the interplay between microbial communities and metabolites in shaping the quality and efficacy of fermented products. They offer a scientific foundation for optimizing traditional fermented food production processes.

Analytical Quality by Design Assisted Ecofriendly RP-HPLC Method for the Simultaneous Estimation of Artificial Sweeteners in Commercial Food Samples Utilizing Green Ultrasound Assisted Extraction Technique: Greenness, Blueness and Whiteness Appraisal.

Acesulfame K (E950) and Saccharin Na (E954) are commonly utilized synthetic sweeteners that are added to various processed food products to improve the sweet flavor. It is essential to give priority to environmentally friendly technology while assessing them, as overuse of these sweeteners presents serious health hazards. The main aim of this study was to develop an AQbD aided ecofriendly RP-HPLC technique that can detect both Acesulfame K and Saccharin Na simultaneously incorporating green analytical chemistry (GAC) principles and white analytical chemistry (WAC); using ultrasound-assisted extraction (UAE) technique on commercial food samples. The usage of ethanol was in accordance with eco-friendly ideals due to its ease of use, speed, and lack of environmental impact. Rotatable central composite designs (rCCD) was used for method optimization and a mobile phase consisting of a 50:50 (v/v) mixture of ethanol and 1% aqueous acetic acid (v/v), the separation was carried out on a Zorbax column (SB-C18, 150 × 4.6 mm, 5 µm) with a flow rate of 1 ml/min and a detection wavelength of 217 nm. Acesulfame K had retention duration of 1.134 minutes and Saccharin Na of 2.134 minutes. Acesulfame K and Saccharin Na recovery rates varied among different commercially available food samples, ranging from 65-102% and 75-101%, respectively. At the defined operating point, the developed procedure displays conformity with the previously defined requirements for linearity, accuracy, sensitivity, and repeatability. The most accurate assessments of greenness were produced by the GAPI, AES, and AGREE tools. Results from the Red-Green-Blue 12 (RGB 12) algorithm for whiteness and BAGI for blueness indicate that the method is very practical, cost-effective, and environmentally friendly. The results of this study could pave the way for more eco-friendly and effective AQbD methods to be used in the future for evaluating various sweeteners using green solvents.

Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method

Background: The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare the antioxidant properties, nutritional value, and vitamins of fresh fruit-vegetables and the combined FD product. Methods: A combination of fruits (mango, papaya, star-fruit, guava, banana, bengkuang), and vegetables (cucumber), called “Miss Freezy” were cleaned with an ozonizer and processed using the lyophilization method. The antioxidant activities measured included 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), and Hydrogen Peroxide (H2O2) assay. While the proximate analysis measured was the determination of water content, ash content, fat content, protein and carbohydrate content, and vitamin C. Results: The value of antioxidant activity in fruit-vegetable combination FD products was higher than in fresh fruit. The median inhibition concentration (IC50) of DPPH, ABTS, and H2O2 scavenging activities were guava 48.74 µg/ml, guava 128.39 µg/ml, and banana 155.55 µg/ml, respectively. The results showed that the water content of fresh fruits, and vegetables was greater than FD products and inversely proportional to the level of ash, fat, protein, carbohydrates, and vitamin C lower than FD products. Conclusions: Based on the results of antioxidant activities, proximate analysis and vitamin C of the FD product was higher than fresh fruits and vegetables. The FD fruit-vegetable combination product can be used as an alternative snack product that is practical and healthy.

Potential of Medan Barangan Banana (Musa acuminate L .) Extract as Antiphotooxidative in Linoleic Acid Systems

Abstract The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food colorant, is a photosensitizer due to its conjugated double bonds. This study investigates the antioxidant and antiphotooxidant activities of the Medan Barangan banana fruit and its potential to enhance the oxidative stability of food products, particularly in the linoleic acid system. Key methods include extraction and activity testing of various banana extracts: hexanes (HE), hexanes acetone sequential (HASE), and hexanes acetone ethanol sequential (HAESE). Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. These findings suggest potential applications of Medan Barangan banana in food preservation, contributing to more sustainable agricultural practices by utilizing local agricultural commodities.

Fabrication of MoFe2O4/Cr-MOF//activated Carbon Nanocomposite Electrode Material for High Performance Energy Storage and Fast Response for Gluten Detection

Abstract Gluten is a high-energy protein that is present in some grains, such as wheat, rye, and barley. It has a significant impact on the food production processes. In this work, the MoFe2O4/Cr-MOF composite was synthesized using a hydrothermal method. To estimate the electrochemical properties, the MoFe2O4/Cr-MOF composite-based electrode is designed, which shows the specific capacity (Qs) of 1050 Cg-1 at 3 mVs-1 because of the enhancement in redox-active sites and conductivity. The hybrid electrode MoFe2O4/Cr-MOF//AC revealed Qs of 337 Cg-1. In addition, the device demonstrated an exceptional energy density (Ed) of 55 Whkg-1 and a power density (Pd) of 2200 Wkg-1. The device showed capacity retention of 88% and Coulombic efficiency of 96% after 5000 cycles. Furthermore, the MoFe2O4/Cr-MOF composite is utilized for the detection of gliadin. The electrochemical sensor showed an extraordinary sensitivity of 732 µA mM−1 cm−2 against the gluten. The MoFe2O4/Cr-MOF nanocomposite has diverse potential for creating hybrid devices used in applications related to food and energy harvesting.

Pencapaian Kedaulatan Pangan oleh Masyarakat Adat: Studi Kasus Cireundeu, Leuwigajah, Kota Cimahi

The food sovereignty of the Cireundeu indigenous community in Indonesia integrates cultural values ​​and local geographic conditions in food management. This community relies on cassava (rasi) as a staple food, which is managed independently without relying on the government. The process of food production and distribution is carried out within a family and barter framework, creating a sustainable food system. The implementation of this food sovereignty results in food independence, protects the environment, and strengthens cultural identity. Environmentally friendly agricultural practices, such as avoiding chemical fertilizers and pesticides, maintain the quality of the soil and surrounding animals. Food independence also has a positive impact on the community's economy, by minimizing the risk of rising food prices. The community can develop cassava-based products through the Serba Singkong (SS) UMKM, which helps increase income, especially for mothers. In addition, customary practices that are still preserved attract visits from outside, encouraging the formation of POKDARWIS (Tourism Awareness Group) as a food and environmental tourism destination. Thus, the food sovereignty of the Cireundeu indigenous community not only guarantees food availability, but also contributes to environmental conservation and improving economic welfare, while maintaining a rich cultural identity.

Food Safety Policy, Implications for MSME Green Economy Based Product Processing

Processed food production plants are implementing the Food Safety Risk Management Program in accordance with BPOM Regulation Number 10 of 2023. Indonesian food safety surveillance is based on a preventive, risk-based paradigm where producers bear the main responsibility for food safety. The research's objective is to offer solutions to micro, small, and medium-sized firms (MSMEs) so that these businesses may also guarantee the quality and safety of their goods while working within the constraints of available facilities and resources for manufacturing and distribution.The study's conclusions imply that MSMEs should receive risk management training for food safety, which should include instruction on how to integrate halal practices into their production processes. Through zero waste, environmental friendliness, and energy efficiency, this research presents a strategy for implementing technological innovation based on a green economy. The basic concept of halal products requires business operators to manage the food processing in a series that includes zero waste activities, environmentally friendly practices, and energy efficiency within a single production process. This process is ensured to be an implementation of food safety risk management programs. The research's conclusions suggest that MSME actors could find it easier to understand and implement this strategy. Now that the risks to food security have been eliminated, the halal certification procedure can proceed.

Pemanfaatan Biji dan Tepung Sorgum Menjadi Produk Olahan Turunan Sorgum di Desa Tulabolo Barat, Kabupaten Bone Bolango

This community service project aimed to enhance the nutritional quality of processed food products by diversifying those made from sorghum. In Gorontalo, sorghum cultivation and processing into ready-to-eat food products were well-established. Active community participation in developing sorghum commodities was vital, prompting initiatives to process sorghum into widely recognized products. During training sessions, it was emphasized that all team members, from workers to management, needed to be knowledgeable and skilled in implementing Standard Sanitation Operational Procedures (SSOP) and Good Manufacturing Practices (GMP) to improve cleanliness and sanitation. The participants, primarily mothers from West Tulabolo Village, produced local food items from sorghum seeds, such as sorghum drinks, sorba, onde-onde, and fried bananas. While sorghum seeds were the main ingredient for sorghum drinks and sorba, sorghum flour was used for onde-onde and fried bananas. The program concluded with an evaluation of participants' acceptance of the products, showing high ratings of very much liked for nearly all aspects, including taste, texture, aroma, and color. This training was intended to guide the community in exploring entrepreneurial opportunities and fostering the development of village-based small and medium enterprises (UKM Desa).