Beverage Products Research Articles

Pengabdian kepada Masyarakat melalui Pembuatan Produk Minuman Timun Apel sebagai Upaya Meningkatkan Ekonomi dan Ketahanan Pangan Lokal

Apple cucumber is an annual plant that belongs to the Cucurbitaceae family and is very closely related to the melon plant. Regarding morphology and fruit aroma, this plant is a hybrid plant or a cross between melon and suri cucumber. Apple cucumber farmers in Tanjungpakis Village cultivate an average of ½Ha land for apple cucumber cultivation. The taste of the apple cucumber produced by the fruit is sweet, and the flesh is soft, making this fruit much liked by the public. This makes apple cucumber a superior local fruit that is cultivated in Tanjung Pakis Village. The aim of implementing community service is to make apple cucumbers a strategic superior commodity to be processed into beverage products, optimize the potential of local and regional products, and help improve the economy and welfare of farmers in rural areas. The implementation method is carried out through outreach and licensing, training and practice, and assistance to farmers. The results obtained from the service implementation are syrup product innovations that have been packaged and equipped with attractive product labels.

The role of physical chemistry in food and beverage

Physical chemistry is a fundamental science that underpins many critical processes in food and beverage production. This paper explores the influence of physico-chemical properties on basic reactions such as crystallization, enzyme kinetics in fermentation, and the Maillard reaction, all of which play a significant role in determining the flavor, texture, stability, and quality of food products. By examining the effects of factors like temperature, pH, solute concentration, and the presence of additives, we demonstrate physical chemistry principles guide the manipulation of these processes to optimize product characteristics. Understanding these interactions allows for greater control over food production techniques, leading to innovations in texture enhancement, flavor development, and preservation. This study highlights the importance of physical chemistry in advancing the food and beverage industry by providing insights into the molecular mechanisms that influence the sensory and functional properties of products.

Conquering the US market: AJE’s blue ocean strategy in action

Research methodology Data used to develop the case included primary data from employees and leaders of AJE, a Peruvian-based beverage products manufacturer. The case company is not disguised; actual employee names and titles are used. The company provided financial and product data and photos.

The corporate political activity of Portugal’s food industry: enhancing public health transparency

Abstract Background This study in Portugal aims to monitor the Corporate Political Activity (CPA) in the food industry. Portugal provides a compelling case study due to its robust implementation of public health policies. Methods A systematic qualitative approach proposed by Mialon et al., a part of the INFORMAS Module 3, was employed. This method is based on the analysis of publicly available information. Key industry actors were selected through expert consultation and market analysis using EuroMonitor data. Information sources included industry, government, and academic materials accessed via websites and news. A thematic qualitative analysis was conducted involving iterative steps: identifying CPA practices based on predefined strategies - Taxonomy of Action Strategies: access and influence policymaking, use the law to obstruct policies, manufacture public support, shape evidence, displace and usurp public health, and manage reputations -, recording methods in a database, and saving evidence. Data collection spanned October 2023 to April 2024, covering materials from 2022 to 2023. Results Twenty-five key players were identified, including processed food and non-alcoholic beverage manufacturers, fast food companies, food retailers, and national trade associations. Food retailers, notably Jerónimo Martins, Lidl, Mercadona, and Sonae, showcased a higher prevalence of CPA. Nestlé and Sumol+Compal also emerged as prominent actors. The food industry in Portugal employs diverse strategies and tactics primarily focused on shaping evidence and managing reputations. While instances of displacing public health priorities and manufacturing public support were observed, they were relatively fewer. Only APED and FIPA showed engagement in policymaking influence. Conclusions Vigilant monitoring of CPA in the food industry in Portugal reveals dominant tactics of shaping evidence and managing reputations. Understanding these strategies is vital for policymaking to safeguard public health. Key messages • The food industry in Portugal employs diverse strategies, primarily shaping evidence and managing reputations, to influence public health policies. • Monitoring the Corporate Political Activity is key to preserving the integrity of public health policymaking in Portugal’s food industry.

Motivation For Implementing Halal Standards In Umkm Food And Beverage DKI Jakarta

The MSME industrial sector is a vital economic driver and the primary pillar of Indonesia's economic structure. In 2019, Indonesia's GDP totaled IDR 15.83 trillion, with MSMEs accounting for IDR 9.48 trillion. Halal certification for MSMEs has become a strategic priority for the government as it seeks to strengthen the MSME industry and increase global competitiveness. Despite the fact that this halal certification is being regarded as a critical instrument for MSMEs' comeback, the bulk of them still lack it. As a result, this study focuses on the variables that encourage MSMEs (reputation enhancement, religiosity, process improvement, product quality improvement, and market share) to accelerate the adoption of halal standards among halal food and beverage producers in DKI Jakarta. To do this, the researchers used a quantitative research methodology. Primary data were acquired by surveys and processed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings indicate that all five criteria have a considerable beneficial impact on driving MSMEs to apply halal standards, with market share being the most effective factor. Finally, internal motivation is crucial to the adoption of halal standards among halal food and beverage MSMEs in DKI Jakarta.

Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions

Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log10 CFU/g) and high from recycling facilities (>6 log10 CFU/g). The microbiome of BSG from recycling facilities was dominated by Bacilli, and B. coagulans was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with L. panis being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by Bacilli, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing Aspergillus flavus. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies.

EKSISTENSI SATUAN POLISI PAMONG PRAJA (SATPOL PP) DALAM PENEGAKAN ATURAN ALKOHOL DI KABUPATEN LUWU TIMUR

One of the roles of the Civil Service Police Unit in East Luwu Regency is the Enforcement of Regional Regulation Number 3 of 2017 Concerning Control, Supervision and Order of the Production, Distribution and Sale of Alcoholic Beverages in East Luwu Regency. The purpose of this paper is to determine the Existence Of The Civil Servant Police Unit (Satpol PP) In the Enforcement Of Alcohol Regulations In East Luwu Regency. The research method uses a qualitative approach, a combination of a normative legal approach, and the addition of various empirical elements. The results of the study show that the existence of the Civil Service Police Unit in enforcing Regional Regulation Number 3 of 2017 concerning Control, Supervision and Order of the Production, Distribution and Sale of Alcoholic Beverages in East Luwu Regency is one form of contribution by the Civil Service Police Unit in the form of (1) intensive and external supervision, (2) guidance for places selling alcoholic beverages illegally, and (3) order for places selling alcoholic beverages illegally, the effectiveness of efforts to supervise the distribution of alcoholic beverages in East Luwu Regency.

The Impact of Non-Fiscal Mandatory and Voluntary Policies and Interventions on the Reformulation of Food and Beverage Products: A Systematic Review

Background/Objectives: Low quality diets are a risk factor for non-communicable diseases; therefore, improving diet quality is a public health and policy priority in the UK and elsewhere. Reformulating food/beverage products to make them healthier may be an effective approach. Evidence suggests that fiscal interventions, notably taxes/levies on soft drinks, can lead to reformulation but the evidence for voluntary or mandated non-fiscal interventions is less clear. We aimed to review and synthesise contemporary evidence to determine whether non-fiscal policies/interventions result in the reformulation of food/beverage products Methods: In April 2023, we systematically searched ten international academic and nine grey literature databases. We included real-world study designs, all nutrients, in- and out-of-home sectors, and studies published from 2013, to ensure policy relevancy. We excluded modelling studies. Using the Synthesis Without Meta-Analysis method we conducted vote counting of studies based on the direction of effect and narrative synthesis by intervention type. Risk of bias was assessed using a tool developed by the EPPI-Centre and quality was assessed using GRADE. Results: We included 77 real-world studies from 19 countries, reporting 100 non-fiscal policies/interventions. Most commonly, these were reduction targets (n = 44), front-of-pack labels (n = 23), and advertising standards (n = 9). Most interventions were voluntary (n = 67), compared to mandatory (n = 33), and focused on the in-home sector (n = 63). The vote counting results showed non-fiscal policies/interventions overall led to improvements in reformulation in 60/63 studies with a valid direction of effect (95%, 95% CI 0.869, 0.984, p < 0.001). Mandatory implementations were more successful than voluntary implementations with 15/15 showing an improvement (100%, 95% CI 0.796, 1], p < 0.001), compared 40/43 showing an improvement (93%, 95% CI 0.814, 0.976, p < 0.001). Most of the studies were of low quality, due to the observational nature of the studies. Sodium was the most commonly targeted nutrient (n = 56) and was found to be reformulated in most studies. Causation is difficult to establish from real-world studies, but evidence suggests that regulatory and multi-component strategies may be effective at driving reformulation. Conclusions: Non-fiscal policies/interventions can play an important role in driving reformulation, alongside fiscal measures. This work was funded by the National Institute for Health and Care Research PRP-PRU-02-15-Healthy Weight and registered on Open Science Framework.

Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage.

The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused on the exploration of the technological and probiotic potential of Weissella cibaria (VR81 and LVT1) and Lactiplantibacillus plantarum R12 strains isolated from raw camel milk and fermented milk, respectively. These bioactive strains were selected for their high performance among ten other LAB strains and were used as starter cultures to develop a novel and nutritionally enhanced dairy-like plant-based yogurt using quinoa (Chenopodium quinoa Willd) as a raw matrix. The strains were evaluated for their antagonistic effects against Listeria innocua, Listeria ivanovii, Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa, resilience to acidic and osmotic challenges, and tolerance to gastrointestinal mimicking conditions (i.e., pepsin and bile salt). Their aggregation and adhesion profiles were also analyzed. Furthermore, L. plantarum and W. cibaria were tested in single and co-culture for the fermentation and biocontrol of quinoa. The strains exhibited probiotic properties, including a high potential for biocontrol applications, specifically against L. innocua and P. aeruginosa (20 mm diameter zone with the neutralized cell-free supernatant), which disappeared after protease treatment, suggesting that bioactive peptides might be responsible for the observed antimicrobial effect. Additionally, they demonstrated resilience to acidic (pH 2) and osmotic challenges (1M sucrose), tolerance to gastro-intestinal conditions, as well as good aggregation and adhesion profile. Furthermore, the strains were able to produce metabolites of interest, such as exopolysaccharide (yielding up to 4.7 mg/mL) and riboflavin, reaching considerable production levels of 2.5 mg/L upon roseoflavin selection. The application of W. cibaria and L. plantarum as primary starters (both in single and co-culture) for fermenting quinoa resulted in effective acidification of the matrix (ΔpH of 2.03 units) and high-quality beverage production. in vivo challenge tests against L. innocua showed the complete inhibition of this pathogen when L. plantarum was included in the starter, either alone or in combination with W. cibaria. Both species also inhibited Staphylococcus and filamentous fungi. Moreover, the co-culture of mutant strains of L. plantarum R12d and W. cibaria VR81d produced riboflavin levels of 175.41 µg/100 g in fermented quinoa, underscoring their potential as starters for the fermentation, biopreservation, and biofortification of quinoa while also displaying promising probiotic characteristics.

Producer and Consumer Behavior towards the Consumption of Halal Food and Beverages

Introduction: Indonesia, as a country with a majority Muslim population, shows its concern for religion by consuming halal food and beverage products. Balanced consumption in Islam is implemented by avoiding tabzir and israf behavior. Objective: The method used is literature with qualitative data to describe community behavior from the producer and consumer sides when considering daily halal food and beverages. Method: The research approach used is a comparative qualitative approach. The research data was obtained from risk management reports contained in the annual reports of Bank Victoria Syariah and Bank Syariah Indonesia in 2023. Result: The result of this study is that consumers still think that halal food and beverages are only based on whether the product contains pork and dog meat and their derivatives or not. The obstacles from related agencies are moving institutions and processes that are still confusing and centralized, so there is a lack of human resources. Producer constraints are related to high costs, business management unpreparedness, and lack of socialization and awareness to register their products. Business actors' fraud against the halal label cannot be handled seriously with the policy of the halal product guarantee agency. Implication: This study increases awareness and adherence to halal standards among the public, including producers, consumers, and related institutions.

Microbial lipases: propitious biocatalysts for various biotechnological applications

The use of microbial lipases is very important because they have a broad spectrum of catalytic reactions. Lipases catalyze reactions in aqueous and non-aqueous media and have advantages when compared to chemical catalysts, due to their specificity, enantioselectivity and stability at pH and temperature. The interest in research for microbial lipases occurs because of their applicability in various sectors and industries, such as food and beverage production, cosmetics, pharmaceuticals, surfactants, dairy products, treatment of effluents containing oils and fats, biofuels, among others. Biocatalysts can be obtained by submerged fermentation (SF) or solid-state fermentation (SSF), which has advantages over SF, because it is possible to use agroindustrial waste as substrate or growth support for microorganisms, becoming an alternative to reduce production costs. SSF is a promising technology for enzyme production, because besides using low-cost substrates, the biocatalyst can be produced in a more concentrated form, facilitating its recovery from the culture medium when necessary. Thus, this paper intends to discuss and review studies on microbial lipases, with direct application of the fermented solid (SSF), focusing on the main microorganisms, substrates and supports used in SSF, applicability of lipases in several industrial sectors, besides presenting conversion results using different microorganisms or/and substrates.

Effects of thermal processing and pH on the physicochemical properties, stability, and structure of taxifolin-loaded nanostructured lipid carriers

In the present study the potential of nanolipid carriers (transfersomes) for improving the oral delivery of taxifolin, a poorly water-soluble bioactive compound with high antioxidant and anti-inflammatory activity was evaluated. Two transfersome formulations were prepared using lecithin, Span®60, and Tween®80, with cholesterol as a stabilizer (FA) and without cholesterol (FB), by the Ethanol Injection Method (EIM). The influences of thermal treatment (60-90°C) and pH (2, 4, 6, and 8) on physical stability, structure, and taxifolin degradation were evaluated. The transfersomes were physically and chemically stable during heating at lower temperatures (≤70°C), while thermal treatment at 80–90°C led to an increase in particle size (an increase of around 200 nm) and a decrease in taxifolin encapsulation. Moreover, there was no significant difference in particle size or polydispersity index (PDI) at high temperatures. The particle sizes of transfersomes FA and FB increased from 128 and 182 nm at pH 7 to 224 and 331 nm at pH 2, respectively. Both transfersome preparations remained relatively stable, with consistent antioxidant activity (IC50 = 0.64 mg/ml) over four weeks of storage at different temperatures (4, 25, and 40°C), showing higher stability at lower temperatures. The in vitro digestion experiment indicated physical stability after exposure to the simulated stomach stage. However, the reduction in the nanovesicles' surface charge after incubation with gastric juice, increased particle size. Based on these results, taxifolin-loaded transfersomes can be pasteurized at low temperatures, for incorporation into enriched food and beverage products.

The non-alcoholic fruit beverage market through patent prospecting

Non-alcoholic fruit beverages hold significant importance in the fruit processing chain. This article aimed to conduct a technological prospective study, through patents, in this specific beverage area. Patents were searched in the online databases of INPI (Brazil) and EPO (Europe), using keywords, the internation classification number, and filing dates. A total of 80 patents were retrieved, excluding duplicates and out of scope ones. The year 2020 witnessed the highest number of filings, followed by a decrease in subsequent years. Japan held 46% of the patents considered in this study, while Brazil accounted for 26%. Overall, the primary filers are from the industry, while 48% of Brazilian patents had educational and research institutions as filers. Lemon, orange, and grapefruit were the most cited fruits in the analyzed documents, indicating a wide participation of tropical fruits in beverage production. Despite Brazil being one of the world's largest fruit producers, Japan leads in innovations related to fruit beverages. Brazil needs to improve its innovation ecosystem to encourage domestic companies, achieve greater competitiveness in international trade, and add higher value to its traded goods.

Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains

Equol and 5-hydroxy-equol, and their analogous compounds dehydroequol and 5-hydroxy-dehydroequol, are bioactive isoflavones formed by microbial metabolism. The aims of this work were to elucidate the formation of dehydroequol and 5-hydroxy-dehydroequol, to identify the role of dihydrodaidzein reductase (DHDR) in the production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol and to develop soy beverages enriched in these compounds through engineered lactic acid bacteria. DHDR was responsible for the production of equol and dehydroequol from dihydrodaidzein (DHD), and of 5-hydroxy-equol and 5-hydroxy-dehydroequol from dihydrogenistein (DHG), even in the absence of tetrahydrodaidzein reductase (THDR). The combination of DHDR with dihydrodaidzein racemase (DDRC), and/or THDR, allowed the production of soy beverages enriched in equol (241.34 ± 34.56 μM), dehydroequol (31.23 ± 5.78 μM), 5-hydroxy-equol (125.54 ± 7.90 μM) and 5-hydroxy-dehydroequol (292.34 ± 14.67 μM). Beverages fortified with high concentrations of equol, 5-hydroxy-dehydroequol and 5-hydroxy-equol could provide significant health benefits for consumers.

Antioxidant Compounds and Activities of Roselle (Hibiscus sabdariffa L.) Decoction Residues from Cordial and Juice Production

Roselle is a popular plant in Malaysia, especially for its use in food and beverage production. The calyces of the roselle plant are commonly decocted to make roselle juice and cordial, resulting in a significant amount of waste in the form of decocted calyces. Surprisingly, these decocted calyces retain their dark red colour and are still intact although soften. However, to date, there is no research on the antioxidant compounds and activities of roselle decoction residues from cordial and juice production have been reported. Therefore, the aim of this study is to determine the phenolic compounds and antioxidant activities of the roselle decoction residues. The roselle decoction residues were evaluated for colour, Delta E (∆E), pH, total anthocyanin content (TAC), total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging assay, ferric reducing ability assay (FRAP), and ferrous ion chelating (FIC). All assays were also correlated and show positive effect among themselves. The decocted residues reported were still in acidic conditions ranged of pH 2 to 4. The decocted cordial residue (DCR) showed similar colour with control or fresh roselle calyx (FRC), and a bit duller in decocted juice residue (DJR). The DCR showed similar and slightly lower antioxidant content and activity of TAC, TPC, TFC, DPPH, FRAP and FIC to FRC but much better than DJR. Therefore, the DCR were still rich in anthocyanin contents and had good antioxidant activity without having colour changes. These residues have the capacity to be converted to wealth and could be an alternative source for natural antioxidants. Further research is needed to explore their potential applications in functional foods, dietary supplements, and pharmaceuticals. By harnessing the potential of roselle decoction residues, we can contribute to a more sustainable and environmentally friendly approach to food and beverage production.

Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico.

The by-products of green coffee processing are rich in compounds that can be recycled for their possible use in the production of beverages, fertilizers and weed control in production areas. The objective of this work was to identify the organic and inorganic bioactive compounds of green coffee and the coffee by-products related to the production of origin, such as dried cascara (skin-pulp), parchment and silverskin (unroasted), in order to investigate the role their biomolecules may have in reuse through practices and local knowledge, not yet valued. The metabolomic profile by HPLC-ESI-HRMS of the aqueous extract of the dried cascara highlighted 93 non-volatile molecules, the highest number reported for dried cascara. They belong to groups of organic acids (12), alkaloids (5), sugars (5), fatty acids (2), diglycerides (1), amino acids (18), phospholipids (7), vitamins (5), phenolic acids (11), flavonoids (8), chlorogenic acids (17), flavones (1) and terpenes (1). For the first time, we report the use of direct analysis in real-time mass spectrometry (DART-MS) for the identification of metabolites in aqueous extracts of dried cascara, parchment, silverskin and green coffee. The DART analysis mainly showed the presence of caffeine and chlorogenic acids in all the extracts; additionally, sugar adducts and antioxidant compounds such as polyphenols were detected. The mineral content (K, Ca, P, S, Mg and Cl) by EDS spectrometry in the by-products and green coffee showed a relatively high content of K in the dried cascara and green coffee, while Ca was detected in double quantity in the silverskin. These metabolomic and mineral profile data allow enhancement of the link between the quality of green coffee and its by-products and the traditional local practices in the crop-growing area. This consolidates the community's experience in reusing by-products, thereby minimizing the impact on the environment and generating additional income for coffee growers' work, in accordance with the principles of circular economy and bioeconomy.

Challenging and encouraging halal certification in handicraft MSMEs

Halal certification, a crucial aspect of the halal product industry in Indonesia, is mandatory for food and beverage products. However, awareness and understanding of halal certification remain low among Handicraft MSMEs (Micro, Small, and Medium Enterprises). This research explores the perceptions, understanding, awareness, and challenges Handicraft MSMEs face regarding halal certification. A qualitative approach with semi-structured interviews was employed as the data collection method, followed by NVivo software analysis. The results indicate that Handicraft MSMEs lack an understanding of the importance of halal certification and are unaware of the obligations and procedures involved. We identified insufficient socialization as a significant obstacle, underscoring the urgent need for more awareness campaigns and educational programs. The complexity of the certification process and lack of coordination among halal institutions are also significant obstacles. This research provides profound insights into the challenges and opportunities in implementing halal certification for Handicraft MSMEs, emphasizing the crucial role of the government in promoting and facilitating halal certification implementation for Handicraft MSMEs to support growth and competitiveness in the market. Keywords: Halal certification, Handicraft MSMEs, NVivo

Sociological Behaviour and Excise Duty Compliance Nexus: Do Dispute Resolution Mechanisms Matter? Evidence From Alcoholic Beverage Manufacturers in Kenya

Purpose: Despite implementation of several initiatives to improve tax revenue collections, actual tax revenues have fallen short of projected targets. The purpose of the study was to determine the moderating role of dispute resolution mechanisms on the relationship between sociological behaviour and excise duty compliance among alcoholic beverage manufacturers in Nairobi County, Kenya. The study was guided by the theory of planned behaviour and judicial organization and adjective law theory. Methodology: The study employed explanatory research design. The target population of the study was 231 respondents. Primary data was collected through structured questionnaires. Out of 231 issued questionnaires, 185 filled and returned the questionnaires. Results: The study found that sociological behavior had a positive and significant effect on excise duty compliance, β=0.270 and p-value=0.000124<0.05. The study also found that dispute resolution mechanisms moderate and enhance the positive effect of sociological behaviour on excise duty compliance, β=0.113 and p-value of 0.000000<0.05. Conclusion: It is recommended that policymakers should consider and incorporate the theory of planned behaviour into tax compliance frameworks since understanding how sociological behaviour influences tax compliance can inform the development of targeted interventions and policies. It is also recommended that effective and affordable dispute resolution mechanisms should be put in place as they provide clarity and ultimately result in resolution of conflicts arising on account of excise duty thus promoting excise duty compliance. Future studies should be conducted on the effect of tax incentives on excise duty compliance.

K-Means and Fuzzy C-Means Cluster Food Nutrients for Innovative Diabetes Risk Assessment

Packaged food and beverages often pose a risk of increasing diabetes when consumed regularly. This study aims to classify these products based on their nutritional content listed on the labels, with a focus on identifying diabetes risk. The methods employed include K-Means and Fuzzy C-Means, K-Means is used to determine initial center of cluster, while Fuzzy C-Means enhances the clustering by assigning probabilistic memberships to each data point. These methods are applied to products sold in stores in Banyumas Regency, Central Java, Indonesia. This research is the first to combine these two methods in the context of product clustering based on nutritional labels. The results indicate that packaged food and beverage products can be classified into high-risk and low-risk clusters for diabetes. Consequently, this study provides important guidance for consumers in choosing healthier.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.