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Konjac is an ideal candidate for edible coatings on fruits due to its hydrophilic properties, film-forming ability, barrier properties, safety, and biodegradability. Meanwhile, the high market demand for strawberries necessitates post-harvest treatment to extend their shelf life and preserve their quality, as strawberries are known for their fragile skin and soft texture. To fully utilize konjac and develop high-quality coating films, native konjac flour (NKF) and konjac glucomannan (KGM) were extracted from its corm and used as a coating film for strawberries in the present study. Therefore, this study aimed to compare the physical properties of the film coatings between NKF and KGM, and evaluate their effects on strawberries preservation over 7 days of storage. A multistage extraction process was employed to isolate NKF and KGM, after which the glucomannan content was measured. NKF yield was 31.81%, exceeding KGM yield of 26.42%, and the glucomannan content obtained of NKF (25.93%) was higher than KGM (21.41%). Nuclear magnetic resonance spectroscopy confirmed that both NKF and KGM contain glucomannan in their structure. Furthermore, both NKF and KGM were combined with carboxymethyl cellulose (CMC) and glycerol to produce eight thin-layer films to assess their physical and mechanical properties. Compared to the KGM variant, the NKF variant generally exhibited higher moisture content, water vapor transmission rate, and tensile strength. However, NKF was less effective than KGM in extending strawberry storage life, leading to faster color changes and greater weight loss, despite maintaining similar hardness values. Nonetheless, konjac-based coatings were generally effective at maintaining the freshness and quality of strawberries compared to uncoated samples. Konjac shows promise as an edible coating, improving fresh produce shelf life and appeal, aligning with consumer preferences for natural and sustainable products. [ABSTRACT FROM AUTHOR]

Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments. [ABSTRACT FROM AUTHOR]

White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate's total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers. [ABSTRACT FROM AUTHOR]

Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextrin and Gum Arabic coating materials at a specific spray drying temperature. The experimental method consisted of 80% (w/w) maltodextrin, 20% (w/w) Gum Arabic, and a combination of both, with variations in inlet temperature at 140°C, 150°C, and 160°C. The results showed that 20% Gum Arabic treatment at a spray drying temperature of 150°C produced the best hydrolyzate characteristics of Jack Bean tempeh. Based on the SEM analysis, the morphology of the hydrolyzate particle had a spherical and wrinkled shape. Additionally, FTIR results showed no significant structural difference between the sample treatment and the uncoated control. [ABSTRACT FROM AUTHOR]

The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the changes in physical and chemical properties of rice (cv. Mentikwangi) for six months of storage. Rice samples were packed using plastic polypropylene and stored at ambient temperatures of 27-30 °C and 54-62% of humidity. Rice sampling was done four times, i.e., months 0, 2, 4, and 6. Observations were made on starch crystallinity, particle morphology, reducing sugars, amylose, glucose, and maltose. The SEM image and XRD data showed that rice starch was less rigid and more amorphous after four months. In addition, eating quality data showed that the rice had high swelling and needed more water. Amylographic also performed that rice samples were getting harder. Sugar and amylose reduction levels increased by 1.84% and 2.5%, respectively. Unlike both, around 7.94% of starch was reduced. The γ-amylase had broken the amylopectin chain according to the glucose content degradation and occurred naturally during the six-month storage period.

Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, including fermentation, drying, and storage. This review aims to provide various factors that affect each stage of post-harvest cocoa beans, process mechanisms, and various latest technologies that can be used to improve the quality of cocoa beans. Microorganisms could be involved in each post-harvest stage and affect the cocoa beans' quality. However, fermentation was one of the keys to determining the quality of cocoa beans because fermentation involved various microorganisms, such as yeast, lactic acid bacteria, and acetic acid bacteria, which were interrelated primarily to produce precursor flavor compounds. The drying and storage processes were decisive in maintaining quality, especially in preventing mold growth and other microbial contaminants. Various technologies could improve the quality of cocoa beans during post harvest, especially by adding microbial starters during fermentation. Using several technologies of vacuum drying and a controlled atmosphere during storage could maintain the quality of the cocoa beans. However, many challenges must be faced, especially those related to controlling microbial activity during post-harvest. Therefore, post-harvest technology needs to be continuously developed, especially in controlling microbiological activities to improve the quality of cocoa beans effectively. [ABSTRACT FROM AUTHOR]

Chocolate biscuits are one type of biscuit that contains antioxidants, albeit in small amounts. Incorporating functional compounds into the product is an option for enhancing its quality. This study investigated chocolate biscuits' physicochemical, antioxidant, and sensory properties incorporated with encapsulated mangosteen peel extract in percentages of 1%, 3%, 5%, and 7%. The increase in mangosteen peel extract microcapsules significantly affected the total value of polyphenols, flavonoids, peroxide number, color, and texture profile. But, there were no significant differences in the organoleptic characteristics of color, aroma, taste, texture, and overall acceptance. Total polyphenols, flavonoids, texture profile, a* and b* values, and browning index were all positively correlated with increasing the concentration of encapsulated in the formula. However, there was a negative correlation between antioxidant activity, peroxide number, and L*. It obtained the best recipe for its physicochemical, organoleptic, and antioxidant properties at 5%. Overall, the panelists approved the chocolate biscuits with mangosteen peel extract microcapsules. This product's development is an alternative to antioxidant-rich functional foods. [ABSTRACT FROM AUTHOR]

Cikole luwak (civet) coffee began to be produced in 1990 and is now well-known in about 45 countries. Unfortunately, it is suspected that the civet coffee sold in bulk and retail is just ordinary or plain coffee. The motivation to buy for consumers, the level of consumer interest in civet coffee agrotourism, marketing strategies for loyal consumers to consume civet coffee are the objectives of this study. Questionnaire interviews involving 186 respondents (by means of systematic random sampling) were used as data collection methods in this study. Furthermore, the recorded data were analyzed by Confirmatory Factor Analysis. The results show that the primary factors of Luwak coffee, such as freshness, taste, and aroma, can identify consumer appearance as the dominant factor. The dominant usability factors were habits, leisure; and health; while the dominant promotional factors were website availability, agrotourism, and discounts. The Luwak coffee marketing strategy must be holistic and synergize between government, companies, communities, academics and media. [ABSTRACT FROM AUTHOR]

In general, people have known tea as a refreshing and healthy beverage product. Green tea powder is one of the raw materials for the meter industry which contains a lot of polyphenols and antioxidants beneficial for health. The purpose of this study was to evaluate consumer preferences for a variety of food and beverage products containing green tea powder. The research method used is a positive approach and descriptive statistics. Primary data and information were collected from 200 respondents through a survey using well-structured questionnaires and interviews. Organoleptic test (hedonic or preference test) is a technique used in testing the acceptability of various food and beverage products. The hedonic scale is used to determine the level of preference, which is then analyzed using the same multi-attribute ideal number as the Semantic Differential Method. The results showed that 53% of respondents liked the taste of products enriched with green tea powder. Tea lattes, cupcakes, and layer cakes are products that are not favored. They have a preference value of 1.79, 1.48, 1.48, respectively. This means that the product has a dislike attribute, especially in taste, while bread is the most preferred product with a preference value of 0.31. In increasing consumer preferences for food and beverage products enriched with green tea powder, there are at least four development priorities that must be carried out, namely determining the right combination of product composition, improving texture, competitive prices, being more attractive and good, environmentally friendly packaging, create the uniqueness of product. [ABSTRACT FROM AUTHOR]

Laccase is an enzyme that can be used in various processes in the field of pharmaceutical, biotechnology and food. This is due to the laccase that has broad substrate specificity, is environmentally friendly, and uses oxygen as the last electron acceptor. The laccase enzyme can be produced by white-weathered fungi, one of them is Marasmius sp. by utilizing the lignin components of lignocellulose of agricultural waste and plantations such as the bark of cocoa beans. The utiliziation of the bark of cocoa beans can reduce the cost of enzyme production and answer the need for highlaccase enzymes. The production of laccase enzyme by Marasmius sp. from the bark of cocoa beans can be done using a simple bioreactor with an incubation time of 0-14 days that can affect the growth and metabolic activities of marasmius sp. The research is aimed to determine the optimum incubation time of 0-14 days which is able to produce laccase enzyme with highest activity using a simple bioreactor. The production of enzyme is done using the bark of cocoa beans with a size of 60 mesh added with the solution of yeast extract and glucose with the temperature condition of 32?. The sample collection is done every 12 hours to measure the activity of laccase enzyme using the spectrophotometry method. The result shows that the highest and lowest laccase activity was successfully produced by day-10 (15,1 U/l); day-5 (2,88U/l). Based on the results, it can be concluded that the optimal time growth of marasmius sp. is on the day- 10 for the production of laccase enzyme. [ABSTRACT FROM AUTHOR]