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Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

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.

Chocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to be high. Hydrogenated coconut oil as an alternative to reduce the use of cocoa butter was investigated to reduce production costs. On the other hand, aroma can be reduced due to the conching process where during the conching process some volatile compounds evaporate. Therefore, it will be compared between the addition of cocoa powder at the beginning and at the end of the conching process which can give the sharpest aroma to the final chocolate bar product. The result showed that the addition of hydrogenated coconut oil at the level of 50% of the total use of cocoa butter gave the best physical properties of chocolate bar which resulted in a higher melting point with less fat blooming. The organoleptic results showed a significant difference between the controls, the time of adding cocoa powder at the beginning and at the end, where adding cocoa powder at the beginning gave a higher value for the parameters of taste and texture, but less value for the parameters of color and aroma.

Moringa (Moringa oleifera) leaves can be used as a functional food as well as a source of nutrition for health. Moringa leaves are very rich in carbohydrates, protein, fiber, iron, magnesium, potassium, folate, phosphorus, selenium, zinc, copper, calcium, vitamin A, B vitamins, vitamin C, alkaloids, tannins, terpenoids, flavonoids, and saponins. Moringa leaves processing is very limited in Indonesia, therefore further processing is needed using the best temperature. Because the content contained in Moringa leaves is very easy to damage. This study aims to obtain the best temperature treatment in the drying process of Moringa leaves and determine the effectiveness of drying Moringa leaves with a fluidized bed dryer, and it with the drying method at room temperature (20oC to 25oC) on the degradation of the proximate content of Moringa leaves. The stages of this research the cleaning and separation process from the stems of Moringa leaves, followed by a drying process at temperatures of 35oC, 45oC, 55oC, 65oC, and room temperature (20oC to 25oC). Followed by making Moringa leaves to powder and the process of proximate analysis of Moringa leaves. Results. The results showed that the best treatment proximate analysis results was at a temperature of 45oC with a water content of 8.97%, and ash content of 10.31%. The protein content of 36.04%, fat content of 9.56%, and carbohydrates of 35.11%.

The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

The use of fossil-based plastics in food packaging poses a serious environmental concern. Pectin, a natural biodegradable polymer, offers a potential solution for environmentally friendly and sustainable food packaging to replace fossil-based plastics. This article reviews the applications of pectin in active and intelligent packaging and analyzes the latest research trends. Bibliometric analysis was used to review the existing literature on pectin in food packaging. Data were collected from the Scopus database, which covers research on film manufacturing and pectin-based coating. Pectin-based active packaging contains antimicrobial and antioxidant compounds such as ascorbic acid and essential oils, which effectively prevent bacterial growth while absorbing oxygen and water vapor. In contrast, pectin-based intelligent packaging allows real-time monitoring of food quality through integrated color-changing indicators, eliminating the need for open packaging. Research trends have shown a significant increase in publications on pectin-based packaging, reflecting the growing interest in sustainable packaging solutions. With a focus on innovation and sustainability, pectin can replace conventional plastics and provide safer and more durable packaging solutions, thereby supporting global efforts to reduce the environmental impact of plastic waste. [ABSTRACT FROM AUTHOR]

The development of cayenne pepper varieties can be optimized by multiple crossings, transgressive segregant selection based on the selection index, and identification of potential anthocyanins. The study objectives were (1) to develop a transgressive segregation index, and (2) to select transgressive segregation cayenne peppers with high productivity and anthocyanins from F3 multiple cross-generation. The study conducted two experiments at the experimental field, Hasanuddin University, from November 2022 to November 2023. The first experiment implemented an augmented design with a randomized complete block design (RCBD) as an environmental design. The genotypes as treatment consisted of two types: 110 lines of cayenne pepper were not repeated, and the 4 older chili varieties as controls were repeated in each block. All genotypes were categorized and divided into five blocks. The second experiment was the validation of the first trial. There were 13 genotypes tested with RCBD design one factor and repeated three times. Based on the study, developing a semiobjective-based selection index with canopy width, fruit weight, and yield was an innovative and effective approach to selecting F3 transgressive segregants of cayenne pepper. High-yielding transgressive lines were identified as G3-2-7-3, G2.6.9-10, G5-12-1-8, and G4.5.2-12. The G3-2-7-3 line was suggested due to its high yield potential and anthocyanin content. However, the anthocyanin content must be examined more deeply, such as using an omics approach. Nevertheless, these lines are still recommended to be continued in yield testing or crossing to produce hybrid lines that have high yield potential and anthocyanin content. [ABSTRACT FROM AUTHOR]

Rice analogue of banggai yam (dioscorea alata) is made with the formula of banggai yam flour, mocaf flour and cornstarch in a ratio of 55:30:15. Furthermore, Banggai Yam's Analog rice (Dioscorea Alata) was given to respondents with prediabetes. The purpose of this study was to determine the effect of consumption of rice analogues of yam banggai on glucose levels of prediabetics. The research location is in Banggai Islands Regency. The number of respondents was 120 people and the intervention time was 2 weeks. The results showed that fasting blood sugar levels on pre and day 7 in both groups had differences or there was a decrease in fasting blood sugar levels with p values of <0.001 each. The greatest change was shown in the intervention/rice analog group with a difference of 24.55. While in the control group only amounted to 8,483. Reduction in Fasting Blood Sugar Levels on pre and day 14 p values of <0.001 each. The greatest change was shown in the intervention/rice analog group with a difference of 29.817. While the decrease in fasting blood sugar levels in the control group was 17,167. Comparison of day 7 and day 14, the two groups had differences or there was a decrease in fasting blood sugar levels with a p value of <0.001 each. Greater changes were shown in the control/brown rice group with a difference of 8.683. While the decrease in fasting blood sugar levels in the intervention group was 5,267. Thus, rice analogue of Banggai yam (dioscorea alata) as local food has a significant influence on reducing blood sugar levels of prediabetes mellitus sufferers in Banggai Islands district. The use of rice analogues of Banggai Yams (Dioscorea Alata) can be developed as functional foods. [ABSTRACT FROM AUTHOR]

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