Search

A fascinating opportunity for screening lactic acid bacteria with the potential to ferment plant-based milk production exists in seaweed, a rich source of microbial variety. In this work, marine-derived lactic acid bacteria (LAB) will be identified and used to improve plant milk fermentation, paving the path for healthy and sustainable dairy substitutes. The methods applied in this research including the LAB isolation and identification by performing gram and catalase test. Then, the lactic acid bacteria transferred to fermentation in both plant and dairy milk to observe the ability to ferment plant-based products. It is resulted that the bacteria isolated can ferment the plant-based milk better than the dairy milk, suggesting that the potential of marine lactic acid bacteria to be applied in plant milk-based fermentation.

Indonesia's dependence on imported gelatin is increasing. Based on the literature that as much 80% of imported gelatin uses non-halal raw materials in the form of pig skin, it is necessary to make innovations to produce gelatin from halal materials. The purpose of this study was to analyze the characteristics of gelatin from milkfish bones and produce soy milk pudding with characteristics that are acceptable to panelists. The research method consisted of making two types of gelatin using 3% acetic acid solution and 4% hydrochloric acid solution, then conducting physical analysis for gelatin and organoleptic, protein, and syneresis tests for soy milk pudding. The results showed that milkfish bone gelatin using 3% acetic acid solution had a gel strength of 181.5 g/bloom, a yield of 2.2%, and a pH of 7. Meanwhile, milkfish bone gelatin using 4% hydrochloric acid solution had a gel strength of 57.5 g/bloom, a yield of 13.97%, and a pH of 6. Then, the best results were obtained in soy milk pudding with the addition of milkfish bone gelatin in 3% acetic acid solution. In addition, milkfish bone gelatin using 3% acetic acid solution has almost the same structure as commercial gelatin based on FTIR results.

This study aims to investigate the business diversification undertaken by seaweed processing cooperatives and analyze the variety of products and services offered. This study used a qualitative approach with in-depth interviews and participatory observation to collect data from seaweed processing cooperatives, namely the Utari Seaweed Cooperative (KRLU), which operates in various coastal areas of Bulukumba Regency. The results showed that seaweed processing cooperatives have successfully diversified their businesses to optimize the potential of their seaweed resources. This business diversification includes processing seaweed into various products such as processed foods. The cooperative also offers services such as educational tours, where people can learn about seaweed cultivation and processing. This diversification of businesses and services has provided economic and social benefits to the cooperative and local communities. The study concludes that the business diversification of the KRLU cooperative is an effective strategy for increasing the added value of its products and improving the cooperative's income. Recommendations from this study are to continue to encourage innovation in seaweed processing, increase the capacity of cooperative members through training and mentoring, and expand marketing networks to improve market access.

The regional head election (Pilkada) encompasses various intriguing phenomena, with political actions and voting decisions influenced by multiple factors. This study examined the impact of three key factors--Gus Ali's figure, Party Identification (Party ID), and Money Politics--on voters' decisions in the 2020 Sidoarjo Regional Head Election (Pilkada), specifically focusing on the Ahmad Muhdlor Ali-Subandi candidate pair. Utilizing quantitative methods with an explanatory approach grounded in voting behavior theory, the research found that Gus Ali's figure did not significantly influence voting decisions. In contrast, party identification and money politics showed a significant moderate correlation with voters' choices. Additionally, the study revealed that voters who identified with Gus Ali, had an emotional bond with Partai Kebangkitan Bangsa (PKB)-Partai Nasdem, and received monetary incentives were more likely to support the Ahmad Muhdlor Ali-Subandi pair. [ABSTRACT FROM AUTHOR]

This study aims to find out the voting bahavior in the Sidoarjo 2020 election. There are three independent variables (X); Party identification (X1), group ties (X2), and candidate competency (X3). Meanwhile, there is one dependent variable: Voting Behavior in the 2020 Sidoarjo election (Y). Using quantitative techniques, which falls under the area of explanatory research and is based on three theories of voting behavior: sociological (Columbia school), psychological (Michigan school), and rational (approach). There were 100 respondents spread across all districts (18 districts) in Sidoarjo. From the results of the research and statistical analysis carried out, it is known that three supporting party variables (X1), Group Association (X2), and Candidate Competency (X3) are related to Voting Behavior in the 2020 Sidoarjo election (Y). In addition, it is known that voters for candidate number one (BHS-Taufiq) are more likely to be driven by the candidate's competency variable, while voters for candidate number two (Mudhlor-Subandi) are more driven by party giver variables and group ties. [ABSTRACT FROM AUTHOR]

Purple sweet potato is a versatile and highly nutritious crop that has great potential to support food security, diversify food products, and improve public health, especially through the use of its flour in making noodles, cakes, and other food products. Research on the utilization of purple sweet potato is of particular interest to many researchers. This study aims to look at the development trend of research related to the utilization of purple sweet potatoes in food products. The results showed an increase in publications related to purple sweet potato, and research continues to increase, where the highest peak is in 2023. The countries that are the main contributors to this research are China and Indonesia. IOP Conference Series publishers and Wuhan Polytechnic published the most journals related to this research. Zhang M. has the highest publications in the research field related to purple sweet potato. Keyword analysis found that future research trends related to purple sweet potato have the potential to be developed in the fields of food packaging, natural colouring, and becoming an alternative staple food in the future. This study concludes that research on the use of purple sweet potato continues to increase every year and has the potential to continue to be developed as an alternative food and food additive. [ABSTRACT FROM AUTHOR]

The gabus (Channa striatus) is an Indonesian indigenous predatory freshwater fish that traditionally known to have medicinal benefits in wound healing and energy boosting for sick people. The aim of this study was to investigate the nutritional content of two processed products made from the gabus fish: (1) whole fish powder (WFP) and (2) fish protein concentrate (FPC). Proximate analysis revealed that protein content was higher in FPC (85.85%) than in WFP (67.93%). Lipid, crude ash, and water contents of WFP were 5.74%, 10.76%, and 3.60% respectively, while those of FPC were 4.48%, 4.74%, and 4.61% respectively. Both products contained all essential amino acids ranging from 8.14 g (histidine) to 2.19 g (methionine) per 100 g of WFP protein and from 7.08 g (leucine) to 2.81 g (methionine) per 100 g of FPC protein. Non-essential amino acids contents was from 7.20 g (arginine) to 0.23 g (aspartic acid) in WFP protein and from 10.45 g (glutamic acid) to 2.7 g (serine) in FPC protein. Both products contained vitamin A, B2, E, D3, and B12. Calcium and phosphor were higher in WFP (2401 and 18.51 mg per 100 g respectively) than in FPC (178 mg and 7.1 g per 100 g respectively). FPC and WFP of Channa striatus have relatively high protein contents and complete amino acids composition and they can be considered as food supplement, especially as protein and amino acids sources. [ABSTRACT FROM AUTHOR]