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Optimizing the pH, Temperature, and Nitrogen Source for Bacillus sp. 01-Mediated Oil Palm Empty Fruit Bunch Bioconversion
Full text linkThis study aims to optimize the fermentation conditions of Bacillus sp.01 for the simultaneous production of cellulase and reducing sugars from oil palm empty fruit bunch (OPEFB). Milled OPEFB was used as the sole carbohydrate source in a mineral salt medium to investigate the effects of temperature (30-45 °C), pH (5.0-8.0), and nitrogen sources on the fermentation performance of Bacillus sp.01. The results showed that the highest sugar and cellulase production were achieved at pH 7.0 and 35 °C, yielding 2.52 mg/mL and 0.93 U/mL, respectively, in a 100 mL batch system enriched with 1% milled OPEFB. Regression analysis showed that the optimum sugar and cellulase production conditions were pH 6.73 and 32.5°C. Organic nitrogen sources (beef extract and peptone) showed better performance in promoting sugar and cellulase production than inorganic nitrogen sources (NH4 NO3 and (NH4 )2 SO4 ). These results show the potential of using OPEFB as a substrate for bioconversion by Bacillus sp.01, which could contribute to developing sustainable waste management strategies in the palm oil industry
Effects of Mixed Yeast Fermentation on Volatile Compounds Composition of Arabica Coffee Beans
Full text linkCoffee is part of the most highly valued agricultural commodities, and fermentation is an alternative method to enhance the quality of coffee beans. Therefore, this study aimed to assess the effects of Wickerhamomyces anomalus and Kluyveromyces lactis on the fermentation of Arabica coffee, particularly the contributions to volatile compounds formed in roasted beans. The fermentation process was further carried out by incorporating W. anomalus and K. lactis for 48 hours at room temperature. The results showed that fermenting for 12 hours with mixed yeast inoculation significantly increased the total yeast count and volatile compounds. Additionally, the fermentation of Arabica coffee with mixed yeast inoculation at a 1:1 ratio produced the highest total titratable acidity and yeast count. The release of volatile compounds varied based on the activity of the microorganisms with the highest concentrations of naphthalene, α-himachalene, toluene 2, 4-diamine, and 3-pentanol detected in the samples. These results suggested that fermenting Arabica coffee with W. anomalus and K. lactis not only enhanced bean quality but also held promise for industrial application
Characterization of Microparticles Extracted from Wasabi (Wasabia japonica) as a Natural Food Preservative for Fresh Chicken Meat
Full text linkChicken meat is a food ingredient vulnerable to contamination, requiring effective treatment to extend its shelf life and maintain quality. Wasabi (Wasabia japonica), a typical Japanese plant, contains an allyl isothiocyanate compound with antibacterial properties, making it a potential natural preservative. Therefore, this study aimed to develop microparticles of wasabi extract for application as a preservative for fresh chicken meat. In the process, microparticles were produced using the dry spray method, with maltodextrin as a coating material. The formulations tested were 0% (F0), 1% (F1), 2% (F2), and 3% wasabi extracts (F3), combined with 100 grams of maltodextrin and 1000 mL of distilled water. The produced microparticles were subjected to characterization to determine particle size, solubility test, particle morphology, crystal structure, and functional group identification. Subsequently, inhibition zone tests and total plate count were conducted to assess the effectiveness of the particles as a natural food preservative. The results showed that the F3 treatment had the widest inhibition zone (7.1 mm). Immersing chicken meat in the extract solution reduced the bacterial colony count from 16.8x106 CFU/gram to 12.5x106 CFU/gram over 6 days of storage. Therefore, F3 was the best formulation based on microbiological test results. This signified the potential of wasabi extract microparticles as a natural food preservative
Quality Profile and Antioxidant Activity of Milkfish (Chanos chanos) Sausage with the Addition of Red Bean Flour (Phaseolus vulgaris L.)
Full text linkRed bean are renowned for high antioxidant capable of preventing the Reactive Oxygen Species (ROS) formation that triggers the formation of free radicals. Meanwhile, milkfish (Chanos chanos) has a high protein content and low fat compared to other brackish water fish. Therefore, this study aimed to determine the chemical quality, microbial, and sensory acceptance of milkfish sausage with red bean flour. A completely randomized design (CRD) was used with one treatment factor namely variations in the ratio of milkfish to red bean flour at F0 (100%:0), F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Parameters analyzed include moisture, ash, fat, total protein, carbohydrate, dietary fiber, antioxidant, microbiological total plate count (TPC), as well as organoleptic features namely color, taste, aroma, texture, and elasticity. Data were analyzed using SPSS version 23.0 which was tested with One Way ANOVA followed by Duncan Multiple Range Test (DMRT) at the 5% significance level when significant differences were found. The results showed that red bean flour in milkfish sausage had a significant effect on all treatments. The higher the amount of red bean flour added, the greater the value of ash, carbohydrate, and dietary fiber content, while the value of water, fat, protein, and TPC decreased. The strongest antioxidant activity indicated by IC50 was found in F3 at 83.21 ppm. TPC testing showed that all formulations meet the quality requirements of SNI fish sausage. The level of consumer acceptance significantly influenced the acceptance of color, taste, texture, chewiness, aftertaste, and overall. Milkfish sausage added with red bean flour had good chemical quality, microbial, and antioxidant activity
Fermented Aloe vera Juice: A Prebiotic Potential and Metabolite Profile Analysis
Full text linkProbiotics are health-beneficial microorganisms found in the human digestive tract, and Aloe vera (Aloe vera var. chinensis (L.) Baker) is potentially a source of prebiotics that support the growth of probiotics. Therefore, this research aims to analyze the effect of Aloe vera juice on Lactobacillus rhamnosus ATCC 9595 growth, total lactic acid, total reducing sugars, antioxidant activity, total Short Chain Fatty Acid (SCFA), and metabolite profile. Four experimental groups of Aloe vera concentration were used (0%, 25%, 50%, and 75%), each with three different incubation times (0, 24, and 48 hours). Bacterial growth was analyzed using Total Plate Count and pH measurement, while total lactic acid, total reducing sugars, and antioxidant activity were analysed by titration, 3,5-dinitrosalicylic acid (DNS) technique, and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) test, respectively. SCFA was measured using Gas Chromatography-Mass Spectroscopy (GC-MS), and substances potentially associated with probiotic metabolic activities were identified using targeted Ultra High-Performance Liquid Chromatography (UHPLC)-High-Resolution Mass Spectrometry (HRMS). The results showed that after 48 h, Aloe vera juice with a concentration of 50% (v/v) significantly increased bacterial colonies by 85.49% and antioxidant activity by 36.13%, 75% (v/v) significantly decreased pH by 24.67%, and 25% (v/v) significantly increased total lactic acid. Acetic acid was detected during SCFA assessment, with the highest concentration found in the group of 25% Aloe vera. Targeted UHPLC-HRMS analysis identified aloe emodin, butyric acid, lactic acid, citric acid, and hydroxy aloin in the fermented Aloe vera juice. The highest metabolite content was citric acid (area max 2.95x10 9 ), a tricarboxylic acid, and all experimental groups had no significant effect on lowering total reducing sugars. These results present the promising prospects of Aloe vera juice as a natural resource for prebiotics to thrive and generate beneficial metabolites with antioxidant properties through metabolic processes
Characteristics of Biocellulose-Based Edible Film from Sago Wastewater (Metroxylon sago ROTTB.) on Various Glycerol Concentration
Full text linkThis study aimed to investigate the the characteristics of biocellulose-based edible films from sago wastewater (Metroxylon sago ROTTB.) by incorporating varying concentrations of glycerol as a plasticizer. The edible films were made through a casting method using biocellulose from sago wastewater as the main ingredient. The treatments included the addition of varying glycerol concentrations to the edible films, namely 0.5, 1, and 1.5% (v/v), with three replications. The observed characteristics included physical (thickness, solubility, and moisture content of the film), mechanical (tensile strength, elongation percentage, and Young’s modulus/modulus of elasticity) with a universal testing machine, chemical structure using FT-IR, and surface morphological characteristics through scanning electron microscopy (SEM). The results showed that increasing the glycerol concentration in the edible films improved the physical characteristics including thickness, solubility, and moisture. However, there was a decrease in the mechanical characteristics, namely tensile strength, elongation percentage, and Young’s modulus of the film. The main components of edible films found were cellulose polymers, as indicated by characteristic functional groups, such as free-OH groups, aliphatic C-H, C-O, and β-1,4-glycosidic bonds. The surface morphology of the biocellulose edible film without glycerol was smoother compared to those containing glycerol. Biocellulose-based edible films from sago wastewater with glycerol concentrations of 0.5% and 1% showed physical-mechanical characteristics that fulfilled the Japanese Industrial Standard (JSI), indicating the potential for application as food packaging. These results indicated that incorporation of glycerol has an effect on the characteristics of the biocellulose-based edible films from sago wastewater
Effect of Adding Stevia Sweetener (Stevia rebaudianna) and Arabic Gum Filler on the Physicochemical Properties of Chayote Squash (Sechium edule) Powder Drink
Full text linkChayote squash (Sechium edule) is renowned for high potassium (125 mg), fiber (1.7 g), and antioxidant compounds including flavonoid, polyphenol, tannin, and saponin. The plant has the potential to be processed into powder drink with the addition of stevia powder and arabic gum . Stevia provides 200 – 300 times the sweetness of sucrose and non-calorie, while arabic gum is used as a bulking agent to improve the physical character of powder drink. Therefore, this study aimed to determine the physicochemical properties of chayote squash powder drink with variations of stevia powder and arabic gum. The method used was a two factorial complete randomized design with variations in stevia powder of 2% and 4% as well as arabic gum of 10% and 15%. Each treatment was repeated three times and powder drink was processed using foam mat drying method at 70 °C for 6 hours. The parameters observed include yield, water holding capacity (WHC), solubility, hardness, springiness, water content, ash content, pH, total dissolved solids (TDS), and antioxidant activity, while the data were analyzed using Two-way ANOVA without interaction. The results showed that the addition of stevia powder and arabic gum significantly affected yield, WHC, water content, pH, TDS, and antioxidant activity. However, no significant effect was observed on solubility, hardness, springiness, and ash content. The best formulation was found to be S2A2 containing 4% stevia powder + 15% arabic gum, with 9.69% yield, 37.65% solubility, WHC 37.44%, hardness 257.61 N, springiness 0.683, moisture content 5.02%, ash content 5.43%, pH 5.73, TDS 5.7 °Brix, and antioxidant activity of 143.00 ppm.