Azis Boing Sitanggang

Developing functional breakfast cereals that are both nutritionally enhanced and consumer‐acceptable remains a key challenge for product innovation. This study developed a consumer‐oriented, spice‐enriched extruded breakfast cereal formulated by partially substituting corn grits with rice bran and unripe banana flour, with product optimization guided primarily by sensory evaluation. Four formulations containing 0%–3% of a spice blend (ginger, cinnamon, and lemongrass) were produced using extrusion cooking and evaluated under three serving conditions (without milk, with cold milk, and with warm milk). Product development followed a three‐step approach. First, sensory differences among formulations were assessed using Check‐All‐That‐Apply (CATA), Rate‐All‐That‐Apply (RATA), and hedonic rating tests, revealing significant variations in aroma, taste, and aftertaste attributes. Across serving conditions, the formulation containing 1% spice achieved the highest overall liking ( p < 0.001 without milk; p < 0.05 with warm milk). Functional characterization showed that increasing spice levels significantly enhanced total phenolic content (17.53–29.16 mg GAE/g), total flavonoid content (9.51–26.96 mg QE/g), and antioxidant activity (6.08–103.36 mg TE/g ABTS; 4.25–30.74 mg TE/g DPPH) ( p < 0.001). Second, the optimal formulation was identified using Bayesian multi‐criteria decision analysis integrating sensory acceptance with nine physicochemical parameters, confirming the 1% spice blend (SB) as optimal. Third, the selected formulation was further characterized for glycemic response. The glycemic index of the optimized product was 47 ± 8, categorizing it as a low‐glycemic food. These findings demonstrate that modest spice incorporation can maintain consumer preference while improving functional properties, supporting the development of healthier extruded cereal products. Practical Applications: This study provides a practical framework for developing spice‐enriched extruded breakfast cereal (SEBC) using rice bran and unripe banana flour while maintaining consumer acceptance. The consumer‐oriented product development approach enables food manufacturers to optimize spice levels to achieve a desirable balance between flavor, texture, and functional properties without compromising consumer acceptance. The study further demonstrates the feasibility of converting underutilized agricultural by‐products (i.e., rice bran and unripe banana flour) into commercially viable, functional cereal products with improved nutritional attributes.

Micronutrient deficiencies remain a major public health challenge in Indonesia, and mandatory food fortification has been implemented to improve population micronutrient intake. However, the potential reach of fortification vehicles depends not only on regulatory compliance but also on household consumption patterns and demand responsiveness. This study analyzed consumption patterns and estimated the price and expenditure elasticities of mandatory fortification vehicles—wheat flour and its derivatives, palm cooking oil, and salt—using data from the March 2024 National Socioeconomic Survey (Susenas), covering 343,479 households. Demand elasticities were estimated using the Almost Ideal Demand System (AIDS), with prices proxied by unit values adjusted for quality effects. All three commodities were widely consumed, with national participation rates of 99.3% for wheat flour and its derivatives, 96.2% for palm cooking oil, and 97.5% for salt. The national own-price elasticities were −0.848 for wheat flour and its derivatives, −0.499 for palm cooking oil, and −0.844 for salt, indicating generally price-inelastic demand. However, demand responsiveness varied across expenditure groups and urban–rural settings. Wheat flour showed greater price sensitivity among lower-expenditure households, while palm cooking oil and salt exhibited more heterogeneous patterns. Expenditure elasticities were positive for all three commodities, although their magnitude varied across population groups. These findings indicate that fortification vehicles differ in consumption distribution and demand responsiveness and that participation rates should be interpreted as potential reach rather than actual coverage of fortified products. Consideration of consumption patterns, affordability, and demand responsiveness can inform a complementary multi-vehicle approach to food fortification in Indonesia.

The growing demand for functional foods reflects greater consumer awareness of diet–health links, with bioactive peptides receiving increasing attention for their health-promoting effects. In this study, bioactive peptides exhibiting antioxidant, dipeptidyl peptidase-IV (DPP-IV) inhibitory, and angiotensin-converting enzyme (ACE) inhibitory activities were produced from a jack bean (Canavalia ensiformis) protein isolate using a continuous proteolysis system with two enzymes. This study encompassed two major phases: isolating protein from jack beans and implementing a continuous enzymatic hydrolysis process. Key variables examined included the enzyme-to-substrate ratio ([E]/[S]), pH level, and residence time (τ). Optimal performance was achieved at [E]/[S] = 5%, pH = 7.5, and τ = 12 h, yielding a permeate with peptide content of 0.6143 mg SE/mL, along with notable antioxidant capacity and ACE inhibition of 0.0454 mg TEAC/mL and 92.18%, respectively. These results confirm that the jack bean protein isolate is a viable substrate for generating multifunctional bioactive peptides. This study provides a foundation for scalable and sustainable production of functional food ingredients from underutilized legumes using continuous bioprocessing technology. Industrial relevance: Integrating a stirred tank reactor with membrane separation provides a promising approach for continuous bioactive peptide production using a free-enzyme system, helping to streamline processing, reduces the demand for enzyme immobilization, and minimizes batch-to-batch variability. This study shows that continuous hydrolysis of jack bean protein isolate in EMR can enhance antioxidant activity and ACE inhibition of the hydrolysates. This approach offers a safer and more efficient route to support the commercialization of jack bean-based functional products.

Gracilaria sp. merupakan rumput laut merah ketiga terbanyak dibudidayakan di Indonesia terutama di 10 provinsi antara lain Sulawesi Selatan dan Jawa Barat. Karakteristik kimia rumput laut dipengaruhi oleh lokasi panen. Tujuan penelitian ini untuk mengkarakterisasi secara kimia dan mengelompokan Gracilaria sp. berdasarkan profil spektra infra-red (IR). Sampel diperoleh dari lima provinsi penghasil Gracilaria (68% total produksi nasional pada 2021): Sulawesi Selatan (SS); Jawa Barat (JB); Jawa Tengah (JT); Kalimantan Timur (KT); dan Nusa Tenggara Barat (NB). Data profil IR sampel dari lima lokasi dan lima ulangan dianalisis statistik multivariat dengan PCA dan OPLS-DA. Kadar air dan abu Gracilaria berbeda nyata antar lokasi panen, masing-masing dengan kisaran 8,64–19,79% (bb); dan 35,04–44,33% (bk). Kadar lemak, protein dan karbohidrat tidak berbeda nyata antar sampel, masing-masing, yaitu 0,51–1,25, 8,75–10,40, dan 46,21–54,83% (bk). Profil IR Gracilaria mengelompokkan sampel menjadi tiga kelompok berdasarkan hasil PCA dan OPLS-DA, yaitu kelompok sampel I dari sekitar Laut Jawa (JB dan JT), kelompok II Selat Makasar (KT) dan kelompok III Laut Flores (SS dan NB). Hal ini menunjukkan bahwa komposisi kimia Gracilaria berbeda berdasarkan kelompok lokasi panen. Hasil ini sejalan dengan hasil OPLS-DA profil spektra IR pada 1.539 dan 1.414 cm-1 (gugus fungsional N-H dan O-H bending) sebagai pembeda untuk kelompok I (JB dan JT); 1.035 dan 791 cm-1 (gugus fungsional C-O) sebagai pembeda kelompok II (KT); serta 2.930–2.927 cm-1 (gugus C-H) dan 1.646 cm-1 (gugus fungsional C=O) sebagai pembeda kelompok III (SS dan NB). Spektra IR dapat diterapkan untuk mengidentifikasi asal geografis rumput laut.

In recent years, Pickering emulsions (PE) and particle‐stabilized emulsions have attracted considerable interest owing to their biocompatibility, tunable properties, and their ability to resist coalescence. In this study, we investigated the use of generally recognized as safe (GRAS) ZnO nanoparticles and glycerol monostearate (GMS) as co‐emulsifiers to fine‐tune the stability of red palm oil‐based PE. The combination of both ZnO and GMS had a positive effect on the chemical stability and physical (static) stability of the emulsions. The difference in emulsifier ratio did not show a significant effect. Every emulsion prepared in this study showed unique rheological properties, which can be a potent replacer for hydrogenation process in margarine production.

Insects from the Orthoptera order, such as grasshoppers and crickets, are increasingly receiving attention as potential alternative protein sources, especially due to their high protein content and biofunctional properties that can be developed through enzymatic hydrolysis processes. This study aimed to systematically review the enzymatic hydrolysis method of Orthoptera order insect protein and evaluate its effect on biofunctional activity, degree of hydrolysis (DH), and allergenicity. The question formulation used the PICO strategy, namely population (insects, Orthoptera order, locusts, grasshoppers, and crickets), intervention (insect processing using an enzymatic hydrolysis process), comparison (protease enzyme type, protease enzyme concentration, hydrolysis pH, hydrolysis temperature, hydrolysis duration, and drying method), and outcomes (DH, allergenicity, biofunctionality, and bioactive peptides). Sixteen articles were selected from 752 articles sourced from credible scientific journals in trusted electronic databases. The analysis showed that the Alcalase enzyme was most effective in producing bioactive peptides with antioxidant, anti‐inflammatory, and antihypertensive activities. The results of this review recommend that the enzymatic hydrolysis process in Orthoptera insects can use a 3% (w/w) Alcalase enzyme at pH 8–9 and temperature 50°C for 90 min, especially when combined with ultrasonication, which was shown to increase the DH by > 50% and the antioxidant activity significantly. Thus, the enzymatic hydrolysis process of Orthoptera insects can be an effective approach in the development of safe and high‐value functional foods and bioactive ingredients.

The jack bean plant (Canavalia ensiformis L.) contains storage proteins composed of essential amino acids, and the biological activity of these components occurs after a hydrolysis process. The hydrolysis of peptide bonds that appear in the digestive tract can be identified using an in silico approach that utilises a bioinformatics web page. This study aims to predict bioactive peptides resulting from the hydrolysis of storage proteins in the jack beans using a web-based in silico method. Based on literature studies, the jack bean’s dominant storage proteins include canavalin, concanavalin A, and concanavalin B. The amino acid sequences of each type of protein were obtained from the Universal Protein Resource (UniProt) page. Simulations of hydrolysis or cleavage of peptide bonds in the body using Gastrointestinal System (GIS) enzymes, in the form of pepsin, trypsin, and chymotrypsin or a combination thereof, were carried out in the Expert Protein Analysis System (ExPASy) portal on the Peptide Cutter page. The bioactive peptides resulting from the cleavage were identified for their suitability based on the literature using the BIOPEP-UWM database. The simulation results indicate that all jack bean storage proteins possess biological properties, including antihypertensives, antidiabetics, and antioxidant effects. Concanavalin A produced the highest bioactive peptide yield of 82.89%, followed by concanavalin B at 64.23%, and canavalin at 48.95%. The estimation of bioactive peptides from jack bean storage proteins by hydrolysis of body proteases using an in silico approach proved helpful. It can be further applied to other protein sources using different enzyme combinations.

Ulvan, a sulfated polysaccharide derived from green algae such as Ulva and Enteromorpha sp., possesses water-binding capability, making it a valuable natural hydrocolloid in the food sector. Physicochemical properties, such as water-holding capacity (WHC) and rheology, influence their use as thickeners, stabilizers, and gelling agents. Ulvan extraction methods, including hot water extraction (HWE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), enzymatic extraction (EAE), and chemical solvent extraction (CAE), have a substantial impact on these qualities. The purpose of this review is to investigate the effects of extraction procedures on the WHC and rheological properties of ulvan to maximize its use in food items. A systematic literature review (SLR) was conducted, which involved scanning publications in databases such as Google Scholar, Scopus, and ScienceDirect. According to the evaluation results, HWE and EAE retain a branched structure and high sulfate content, making them acceptable for applications requiring strong gel and high WHC. In contrast, the MAE, UAE, and CAE approaches generate linear ulvan that enhances viscosity at high concentrations. The use of UAE and EAE can improve monomer retention, although careful management is required to maintain the sulfate concentration and molecular weight.