Dian Anggraini Suroto

The blending of white rice (Oryza sativa) with coffee beans is a well-established, long-standing traditional practice in Lombok capable of modifying flavor characteristics. Despite the widespread belief, the practice has not been extensively explored regarding the combined sensory effects. Therefore, this study aimed to evaluate the effect of adding white rice during the roasting process of Lombok Robusta coffee beans (Coffea canephora) on brew characteristics. Roasting was carried out with five levels of white rice mixtures, namely 0%, 25%, 50%, 75%, and 100%, along with a control sample of commercial Lombok coffee. Samples were prepared and analyzed for protein, fat, caffeine, chlorogenic acid, and volatile compounds, while sensory evaluation was conducted using a cupping test method. The results showed that the addition of white rice increased the total carbohydrate content and decreased the levels of protein, fat, caffeine, and chlorogenic acid, alongside a rising proportion of rice. Volatile compounds in Lombok coffee showed an increase in pyrazine, furan, ester, ketone (1-acetylcyclohexene), and ether groups, while there was a decrease in pyrrole, phenol, and ketone (2-acetylfuran) groups. Cupping tests showed an increase in several sensory attributes, including aroma, flavor, aftertaste, texture/viscosity, balance, overall impression, and final score for samples containing rice, but a decrease in salty/sour and bitter/sweet attributes. Among all formulations, sample F2 (75% Robusta and 25% white rice) with the highest score of 72 was categorized as good, while F5 (100% white rice) had the lowest score of 26. These results indicated that the addition of 25% white rice during roasting produced the best sensory characteristics of traditional Lombok coffee.

Indonesia ranks as the second-largest global producer of seaweed. To maximize the use of these resources, innovative seaweed-based food products are being developed. This study evaluates the prevalence of chemical and microbiological contamination in Indonesian seaweed-based food products. Microbiological parameters assessed included total viable count, coliforms, Escherichia coli, Staphylococcus aureus, Vibrio species, Salmonella species, and yeast and mold. Chemical contamination was evaluated by measuring aflatoxin B1 and conducting a comprehensive assessment of heavy metals. Results indicated that 20% of samples contained aflatoxin B1 at concentrations ranging from 0.14 to 2.12 µg/kg. Heavy metal analysis showed contamination with lead in 50% of samples, arsenic in 35%, cadmium in 25%, and mercury in 5%. Only 25% of heavy-metal-contaminated samples exceeded the Indonesian National Standard limits. Microbial counts ranged from fewer than 10 to 105 CFU/g, coliforms from fewer than 3 to 830 MPN/g, and yeast and molds from fewer than 10 to 102 CFU/g. All samples had E. coli and S. aureus counts below 10 CFU/g and tested negative for Salmonella and Vibrio species. Most products were assessed as safe for consumption. The findings underscore the need for improved food-processing practices to enhance product quality, ensure higher safety standards, and increase overall market value.

In Indonesia, the majority of coffee production consists of Robusta which is predominantly sold as green beans. However, traditional processing methods without fermentation often lead to inconsistent quality. Therefore, this study aims to enhance Robusta green coffee bean quality and consistency by conducting fermentation using the lactic acid bacteria Enterococcus faecium and the yeast Pichia fermentans as starter cultures. Fermentation was conducted for 5 days at 30 °C, then every 24 hours, coffee beans were sampled for pH analysis, total yeast, and lactic acid bacteria count. Before and after fermentation, coffee bean samples were analysed for reducing sugar content using the DNS method, as well as chlorogenic acid and amino acid content using HPLC. Sensory analysis was conducted after fermentation. The results showed that after five days of fermentation, a decrease in pH was observed in all treatments. The application of the starter culture consisting of Pichia fermentans accelerated the growth of the total yeast population, while the addition of Enterococcus faecium enhanced the total lactic acid bacteria population. Fermentation caused a reduction in the reducing sugar content of all treatments. However, a significant rise in chlorogenic acid content was found in the treatment using Pichia fermentans, the combined treatment of Pichia fermentans and Enterococcus faecium, as well as in the control. The highest amino acid content after fermentation was generally obtained using the Pichia fermentans single-starter treatment, with the highest alanine, arginine, aspartic acid, leucine, glutamic acid, isoleucine, phenylalanine, valine, threonine, and tyrosine content. The treatment also produced the highest final cupping score of 81.65, classifying the sample as Fine Robusta coffee. This suggests that Pichia fermentans has the most beneficial effect on coffee quality. The cupping scores of brewed coffee treatment above 80 also suggest that Enterococcus faecium has the potential to improve coffee quality

This research presents the use of an indigenous Lactiplantibacillus plantarum subsp. plantarum T-3 strain as a starter culture to produce fermented goat milk containing gamma-aminobutyric acid (GABA). The fermented goat milk drink was produced by inoculating Etawa goat milk with a 2 % (w/v) skim and 3 sugar treatments: No added sugar, 8 % (w/v) sucrose, and 8 % (w/v) glucose. The inoculum was a 1 % (v/v) culture of L. plantarum T-3 at a concentration of 107 colony-forming units (CFU) per milliliter. The concentration of GABA, the pH, titratable acidity, physicochemical properties of the fermented milk, including syneresis, water-holding capacity (WHC), viscosity, and sensory properties, were also evaluated. The product was stored for 5 weeks to ascertain its stability. The concentration of GABA increased significantly during the 24-h fermentation period. At the completion of the process, the treatment involving glucose exhibited the highest GABA concentration, reaching 164.95 mg/L, while the treatment without added sugar demonstrated the lowest concentration, at 132.68 mg/L. The organoleptic test revealed that the panelists preferred the fermented goat milk drink with added sucrose for color, aroma, viscosity, sour taste, and sweet taste. After a period of 5 weeks at a temperature of 4 °C resulted in a notable decline in GABA levels across all treatment groups. The concentration of GABA in the treatment with no added sugar was 105.34 mg/L, followed by the sucrose treatment (77.39 mg/L) and the glucose treatment, which exhibited the lowest concentration (71.33 mg/L). The total lactic acid bacteria (LAB) remained stable at a level of 109 CFU/mL, which continues to comply with the requirements of SNI 2981:2009 for yogurt quality, which stipulates a minimum of 107 CFU/mL. To further enhance sensory acceptance and GABA concentration, a more comprehensive study is necessary. HIGHLIGHTS In silico analysis has demonstrated that Lactiplantibacillus plantarum plantarum T-3 possesses the genes necessary for GABA biosynthesis. This includes the genes encoding GDH and GAD. The findings of this study demonstrate that GABA is produced from fermented Etawa goat milk inoculated with Lactiplantibacillus plantarum plantarum T-3. The GABA produced in this study is of a higher quantity than that previously observed in studies on GABA in fermented milk with no added MSG. The results of the organoleptic test demonstrated that the panelists exhibited a clear preference for the fermented Etawa goat milk drink that had been treated with sucrose sugar. This preference was attributed to the fact that the drink was perceived as containing a higher level of sweetness than the other types of sugar treatment. GRAPHICAL ABSTRACT

Indonesia is the world's fourth largest coffee bean producer, primarily consisting of Robusta coffee (Slavova and Georgieva 2019). However, the taste and aroma quality of Indonesian Robusta coffee tend to be lower because many local coffee farmers in In-donesia often neglect the maturity level of coffee fruit during harvesting (Sunarharum et al. 2021). Coffee quality is impacted by various factors such as coffee variety, geographical conditions, harvesting methods, and post-harvest processing (Poltronieri and Ros

Rimba Bunga Pertiwi, Yosinta Christie Setiabudi, Yunika Mayangsari, Dian Anggraini Suroto, and Endang Sutriswati Rahayu. Prev Nutr Food Sci 2024;29:270-8. https://doi.org/10.3746/pnf.2024.29.3.270

Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth. The study aimed to determine the amount of microbiota produced from sourdough with pineapple addition and its effect on the texture of rice flour bread. Pineapples with water and sugar were fermented to make pineapple starter. Pineapple starter is then used in sourdough making and fermented around 3-6 days. The mature sourdough was used in bread making. The addition of pineapple, in the form of a starter, made the pineapple sourdough (PS) have lower pH and higher titratable acidity (TA), total Lactic Acid Bacteria (LAB), and total yeast than sourdough without the addition of pineapple starter or wheat sourdough (WS). The pH and TA of PS at the peak were 3.25 and 2.67 mL of NaOH. The total LAB of PS at the peak was 9.27 Log CFU/g, and the total yeast was 9.30 Log CFU/g. PS reached its peak on the third day, while wheat sourdough (WS) reached it on the sixth day. The pineapple sourdough bread (PSB) had the lowest specific volume, and the highest texture properties compared to control bread (CB) and wheat sourdough bread (WSB), but there is no significance different. The addition of pineapple starter can fasten the fermentation time of sourdough and made the bread less brittle than CB.