The community believes that the consumption of rhizomes is an immune enhancer. Turmeric is one of the rhizome plants that improve the body's immune system. The content of turmeric bioactive compounds is helpful as an immunomodulator. The purpose of this research was to evaluate the antioxidant activity (DPPH (2.2 diphenyl-1- pickrylhydrazyl) methods) of turmeric powder and evaluate the immunomodulatory effects such as the interleukin-1 (IL-1), interleukin-6 (IL-6), interleukin-8 (IL-8), and antibodies immunoglobulin E (IgE), immunoglobulin G (IgG) and immunoglobulin M (IgM) in vivo on selected turmeric. This study used a completely randomized design (CRD) factorial pattern with two treatments, namely variations of turmeric rhizomes (main and branches) and the duration of steam blanching time (0: 2.5: 5: 7.5 and 10 min). The results showed that the variety of rhizomes and steam blanching duration had greater antioxidant activity values than fresh without steam blanching on turmeric powder. The selected turmeric powder was from the main rhizome with a steam blanching time of 5 min. The result of antioxidant activity was 66.05% RSA. The results showed that Wistar rats injected with Staphylococcus aureus bacteria and fed with turmeric have IL-1, IL-6, IL-8, and antibody (IgE, IgG, and IgM) values close to normal rats as controls, compared to rats given 0.5% Natrium Carboxymethyl Cellulose (Na-CMC). This indicates that the administration of turmeric has an immunomodulatory effect.

This study investigated the enhancement of the physicochemical and sensory qualities of mangoes (Mangifera indica L.) using controlled freeze-drying techniques. The research aimed to optimize the use of mango remnants, which are typically discarded during production, by converting them into high-quality freeze-dried products. The study assessed the impact of various processing stages-freezing, freeze-drying, and vacuum drying on product quality, focusing on key attributes such as color, texture, moisture content, and sensory properties. Results indicated that freezing mangoes at -20°C for 4 h, followed by 25 h of freeze-drying and 15 h of vacuum drying, produced the highest quality products in terms of sensory appeal and texture. The study highlighted the potential of freeze-drying as a sustainable approach to reduce waste and maximize the economic value of mango production by creating diverse, high-value products. These findings provide valuable insights for the mango processing industry to improve product quality and sustainability.

The incorporation of animal fat in the patty formulation may contribute to adverse health effects for consumers. Chia and basil seeds can be used as fat replacers in meat products due to their emulsifying capacity and ability to mimic the roles of fat. They also contain polyunsaturated fat, which is good for health. This work aimed to evaluate the physicochemical and sensory properties of buffalo meat patties by replacing the fat with chia seeds and basil seeds. The buffalo patties were formulated with different percentages of ingredients: 50% chia seeds (C50) or basil seeds (B50) mixed with 50% buffalo fat; 100% chia seeds (C100) or basil seeds (B100); and 100% buffalo fat (BF100) as the control. The use of fat replacers significantly reduced fat content (p<0.05) and increased protein, fibre, and ash compared to the control. The analysis showed that using basil seeds significantly reduced cooking loss (p<0.05). Buffalo patties with fat replacer (chia seeds and basil seeds) have higher hardness, but lower gumminess, chewiness, springiness, and cohesiveness. The application of fat replacers from chia seeds and basil seeds, however, produced buffalo patties with darker colours. Buffalo patties with 50% chia seeds are the most preferred by the panellists. In conclusion, both chia seeds and basil seeds had the potential to be used as fat replacers in the production of buffalo meat patties.

Water hyacinth (Eichhornia crassipes Solms) is a free-floating aquatic species widely distributed on rivers, canals and estuaries. It propagated quickly and extensively in a short period. This caused some obstacles for river traffic. This plant was utilized for the production of handicrafts, fertilizer, animal feed, and biofuel in the agro-industry. People also consumed the young stem of this plant as a natural vegetable food in cuisine due to its palatable taste. Pickling was well-known as one of the most ancient gastronomic professions to store food under acidic conditions for a long period of time in an ambient environment. This research evaluated the pickle production from the young stems of water hyacinth. Different technical parameters of the pickling process such as effect starter culture strains (Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus acidophilus and Saccharomyces cerevisiae) with different inoculum ratios (5-25 mL of 109 CFU/mL starter culture), brine solutions (250 ppm of potassium chloride, calcium chloride, calcium acetate, magnesium chloride, aluminum chloride combined with 5% of sodium chloride), sugar content (2-4%) and fermentation time (0-10 days) were thoroughly examined. Firmness (N), total acidity (%), total phenolic content (mg GAE/100 g dry weight), total antioxidant capacity (mg AAE/g dry weight) and sensory score were measured to define the optimal species of starter culture, ratio of starter culture, brine solution, sugar content and fermentation time. Results showed that young water hyacinth stems should be fermented with 20 mL of 109 CFU/mL L. plantarum with 5% sodium chloride, combined with 250 ppm of calcium chloride, 3% sugar supplementation and 6 days of fermentation. Pickle of young water hyacinth stem maintained the highest texture firmness (11.86±0.03 N), total acidity (1.50±0.01%), total phenolic content (61.07±0.04 mg GAE/100 g dry weight), total antioxidant capacity (7.79±0.02 mg AAE/g dry weight) and sensory score (8.91±0.03). The added value of water hyacinth could be highly exploited from this research.

Egg roll is a wheat snack popular among Asians, including Indonesians. Efforts to make egg roll a functional food are hindered by the declining domestic supply of wheat flour. It calls for alternative local raw materials such as mocaf and pumpkin flour to make egg rolls. This research investigated the influence of varying pumpkin incorporation levels on the physicochemical properties, antioxidant capacity, β-carotene content, and sensory profile of gluten-free egg rolls. The varying pumpkin additions were 0%, 8%, 16%, 24%, and 32%, with two replicates. The gluten-free egg rolls were subjected to physical analysis (hardness, brittleness, and microstructure), chemical analysis (moisture content, protein, ash, fat, carbohydrates by difference, crude fiber, β-carotene, and antioxidant activity), and panelist sensory test (color, aroma, taste, crispiness, and overall preference). Sensory evaluation results, as reported by panelists, showed that gluten-free egg rolls with 24% pumpkin added received the highest acceptance ratings based on attributes such as color, aroma, taste, crispness, and overall preference. Chemical analysis demonstrated that the addition of pumpkin to gluten-free egg rolls could increase β-carotene levels to 207.74 µg/g and antioxidant activity to 45.89%. Conclusively, gluten-free pumpkin-fortified egg rolls are a potential functional food.

The increasing use of sulphonamides in poultry production raises food safety concerns due to potential health risks and the emergence of antimicrobial resistance. This study aimed to validate an efficient sample pre-treatment method for the determination of eight sulphonamide residues in raw chicken meat using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS), focusing on simplifying the extraction process. The improved method was applied to simplify the extraction process by eliminating the need for solid-phase extraction, thereby reducing cost and analysis time. Method validation in accordance with European Commission Decision 2002/657/EC to evaluate parameters such as specificity, linearity, matrix effect, precision, trueness, limit of detection (LOD), and limit of quantification (LOQ). The results showed good specificity and linearity (R² > 0.99), acceptable trueness (80.21– 103.39%), and precision with HorRat values ranging from 0.301 to 0.687. All analytes exhibited higher sensitivity LODs below 0.6 µg/kg and LOQs below 5 µg/kg as compared to the current method. Significant matrix effects were observed, justifying the use of matrix-matched calibration for accurate quantification. The validated method offers a rapid, cost-effective, and sensitive approach suitable for routine screening of sulphonamide residues in poultry meat, contributing to improved food safety monitoring and regulatory compliance.

Galangal was widely used as a spice and medicinal ingredient, and it gave dishes a distinctive flavor and aroma. Fresh galangal or wet ground spices spoil quickly and cannot last long. In its wet condition, it supports the growth of several damaging microbial pathogens that can reduce the quality of ginger commodities. One alternative was the drying process of galangal-to-galangal powder spices sachets (GPSS). This study explored the characteristics of the bioactive components, composition, and natural antimicrobial properties of powdered galangal spice in sachets. The study was conducted experimentally with three repetitions to ensure reliable results. The results data were analyzed descriptively. Research showed that galangal extract was primarily composed of oleic acid (44.62%), hexadecanoic acid, and octadecenoic acid groups via gas chromatography-mass spectrometry analysis. The galangal antibacterial test showed that galangal extract was able to inhibit Escherichia coli (diameter = 7.37 mm) and Staphylococcus aureus (diameter = 8.00 mm). It was indicating the galangal powder had potential as a natural antibacterial agent. Additionally, FT-IR analysis identified the presence of Heptadecene- (8)-carbonic acid and Octadecanoic acid (Stearic acid) in the extract. The extract's antioxidant activity was remarkably high, with a percentage inhibition of 78.47%, showing its potential to be used as an oxidative stress agent. Proximate analysis showed that galangal powder has a protein content of 15.67% and a fat content of 1.32%, which could be a source of protein.

Research on gummy products has gained increasing attention in recent years due to their versatility, consumer appeal, and potential as carriers for functional ingredients. This systematic review critically examines the impact of various gelling agents, including pectin, xanthan gum, gelatin, carrageenan, guar gum, and starch, on the texture and stability of herbal gummy candies, a growing sector in the confectionery industry. The review evaluated the physicochemical properties of these gelling agents, focusing on their influence on key parameters such as pH, moisture content, rheological behaviour, and structural integrity. The findings underscore the significant role of gelling agents in modulating textural attributes, with pectin imparting a softer consistency compared to gelatin, while carrageenan and xanthan gum contribute to enhanced structural stability. Texture and stability are critical factors, as they play a significant role in consumer acceptance and product longevity. Additionally, the use of natural extracts enhances both the flavour and nutritional value of the gummies. This review served as a comprehensive reference for researchers and food manufacturers aiming to develop high-quality, stable, and consumer-preferred herbal gummy formulations, while highlighting the need for further investigations into gelling agent interactions and their long-term effects on product performance

Combating malnutrition requires a comprehensive strategy, and one effective approach is food fortification. Gracilaria salicornia, a locally abundant seaweed species in Northern Mindanao, Philippines, is notable for its broad nutritional profile, making it valuable for food development. This study assessed the proximate composition, sensory properties, and cost-benefit ratio of snack bars fortified with G. salicornia powder (Gs). Four formulations with varying percentages of inclusions of Gs were evaluated: snack bars with 0% Gs, 5% Gs, 10% Gs, and 15% Gs. Subsequent proximate composition analysis revealed that the 10% Gs snack bar had the highest protein content (4.02%), while the 15% Gs had the lowest (1.76%). The 0% Gs formulation had the highest crude fat content (27.78%), and the 15% Gs had the lowest (22.49%). In terms of fiber content, the 10% Gs snack bar had the highest content (3.77%), whereas the 5% Gs had the lowest (1.14%). In terms of sensory properties, the 0% Gs snack bar received the highest overall acceptability score (8.12±0.14, liked extremely), followed by the 5% Gs (7.28±0.21, liked very much), with no significant difference from the control. The 10%Gs and 15% Gs snack bars received lower scores (5.36±0.33 and 4.88±0.43, respectively). The cost-benefit analysis indicated that fortified snack bars generated profits ranging from USD 0.15 to USD 0.16 per unit, showing that benefits outweighed costs across all treatments. The study suggests the 5% Gs and 10% Gs formulations stand out due to better nutritional profiles, moderate acceptability, and profitability.

The current design of the harvesting machine exhibits limitations in terms of efficiency and operational cost. The existing track system, cart configuration, and lack of flexibility in the harvesting tool hinder optimal performance. To address these issues, this research aimed to propose and evaluate three design improvements: transitioning from a track system to tyres, integrating a six-axis robotic arm, and separating the cart system. The study utilised Computer-Aided Design (CAD) software for detailed modelling and visualisation of the proposed designs. A basic economic analysis was also done to study the impact of design improvement on the machine’s operational cost. When the track system changed to tyres, the travelling speed increased to 3.5 times that of the current speed, i.e., 13 km/h. The cart was separated into an additional chassis so the centre of mass could be maintained at the proper position. The six-axis robotic arm added flexibility to the harvesting tool. Economic analysis indicated that the new machine design had a lower operational expenditure (OPEX), i.e., RM58.94 compared to RM60.78, although the price of the new machine was RM100,000 higher. It can be concluded that the new design improvements using CAD software could be used to assess the machine’s viability without constructing a physical prototype.