Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study is aimed at evaluating the viability, storage stability, and shelf life of the probiotic instant coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in vacuum and nonvacuum aluminium foil packaging and different storage temperatures. This study used a complete randomised design with three replicates of treatments. They were packaged using 90μm thick aluminium foil in a vacuum and nonvacuum and stored at 4C and 30C for 50 days and 37C for 15 days. Based on the literature, a temperature of 4C can maintain the viability of probiotics for more than one month, the temperature commonly used to store dry products is room temperature (30C), so longer storage (50 days) is tried. Meanwhile, to accelerate the prediction of quality degradation, extreme temperatures were used based on the literature that the viability of probiotics decreased drastically after being stored at 37C for 7 days, then tried for longer storage (15 days). The evaluation of product was carried by sensory testing by comparing commercial instant coffee. The product has been tested for cell viability, water activity, and shelf life. The result showed that the colour attribute was significantly different for all formulations. The bitterness of probiotic instant coffee differed significantly from other formulations. The commercial instant coffee was preferred by panellist in terms of colour and bitterness. The aroma, sweetness, and overall attributes of all formulations were not significantly different. The cell viability in vacuum was higher than nonvacuum treatment, and it was higher in 4C. However, cell viability for all treatments and during storage was still above 10⁷ log CFU/g. Water activity in probiotic instant coffee with vacuum packaging is lower than in nonvacuum and stored at 4C lower than in other temperatures. However, all treatments were still below 0.60. The shelf life of products reaches two years when they are stored in vacuum packaging at 4C while a temperature of 30C reaches 3 months. So, the panellists accepted probiotic instant coffee, vacuum packaging, and low temperature could maintain viability, stability, and longer shelf life.

Black soybeans contain high antioxidant compounds such as isoflavone but mainly in glucoside form, with low antioxidant activities. Fermentation by lactic acid bacteria (LAB) can enhance the antioxidant properties, but its ability is strain-dependent. This study aims to study the ability of Indonesian indigenous LAB, Lactiplantibacillus plantarum WGK 4, Streptococcus thermophilus Dad 11, and Lactiplantibacillus plantarum Dad 13, to enhance the antioxidant properties during black soy milk fermentation. Fermentation was carried out at 37 °C for 24 h. Viable cell, acid production, Folin–Ciocalteu assay, antioxidant activity (DPPH), isoflavone aglycone daidzein and genistein, and β-glucosidase activity were measured every six hours. All LAB strains could grow well during the fermentation of black soy milk. Lactiplantibacillus plantarum WGK 4 produced the highest acid (1.50%). All three LAB strains could enhance antioxidant activity (DPPH) from 24.90% to 31.22–38.20%, followed by increased isoflavone aglycone. All strains could increase daidzein and genistein content, ranging from 61% to 107% and 81% to 132%, respectively. All three Indonesian indigenous LAB enhanced antioxidant properties of black soy milk relatively at the same level and potentially could be used as a starter culture of black soy milk fermentation.

Ice cream, which includes dairy product, is a good carrier of addition probiotics and prebiotics. This study was designed to assess the microbiological, physicochemical, and sensory properties of the ice cream. The characteristics of ice cream made from fermented milk using L. plantarum Dad-13 combined with inulin (0%, 1%, and 2%) were evaluated such as cell viability, pH, titratable acidity, overrun, melting rate, sensory evaluation with hedonic test, microstructure using scanning electron microscopy, and volatile organic compounds using HS-GC-MS. The results showed that cell viability in synbiotic ice cream with 2% inulin decreased by 1 log cycle, which showed the most stable value during storage until the 12th week was still 1.03 x 107 CFU/g. Synbiotic ice cream with 2% inulin showed the highest overrun value of 35.72% and the slowest melting rate of 40.71% of ice cream melted in 20 minutes. Overall attributes in the hedonic test of synbiotic ice cream with 2% inulin showed a value of 4, which means the most preferred by panelists. Hence, this research showed that ice cream containing 2% inulin, in particular, has a better microstructure due to the prevention of ice recrystallization, which results in smaller ice crystals. The ketone volatile organic compound only found in ice cream with 1% inulin was cyclopentadecanone, 2-hydroxy- with percentage of area 10.25% while for ice cream that contains 2% inulin, it was oxacyclotetradecan-2-one with percentage of area 9.31%. Furthermore, several volatile organic compounds, such as 2-trifluoroacetoxydodecane, 4-propionyloxytridecane, and anthracene, 9-butyltetradecahydro, were only found in the synbiotic ice cream. This study has the potential to be a novel functional food containing probiotic indigenous L. plantarum Dad-13 and prebiotic inulin.

Aspergillus flavus and A. parasiticus are food spoilage fungi and produce aflatoxin that causes serious food safety problems. The antifungal agent is needed to control these fungi. This study aimed to determine the component of lemongrass essential oil and to test the oil’s ability to inhibit the growth of A. flavus and A. parasiticus. Five variations in the concentration of lemongrass oil were tested separately on A. flavus and A. parasiticus and, fungal growth was observed for 7 days. The results of the identification of the essential oil components using GC-MS showed that lemongrass essential oil has the main components of citral (53.77%) and z-citral (34.05%). Lemongrass essential oil with various concentrations (0.01%; 0.02%; 0.04% and 0.08%) showed the ability to inhibit the growth of A. flavus and A. parasiticus and the concentration of 0.08% indicated that lemongrass oil could inhibit the growth of both fungi for 100% during 7 days of observation. Keywords: antifungal, aflatoxin, citral, essential oil, lemongrass oil ABSTRAK Aspergillus flavus dan A. parasiticus merupakan jamur yang banyak ditemukan mengkontaminasi pangan. Kedua jamur tersebut menghasilkan aflatoksin, yang berbahaya bagi kesehatan manusia, sehingga diperlukan anti-jamur untuk mengendalikan pertumbuhannya. Penelitian ini bertujuan untuk mengetahui komponen minyak atsri serai (Cymbopogon citratus) dan menguji kemampuan minyak tersebut sebagai penghambat pertumbuhan A. flavus dan A. parasiticus. Lima variasi konsentrasi minyak serai diujikan secara terpisah pada A. flavus dan A. parasiticus dan dilakukan pengamatan pertumbuhan jamur selama 7 hari. Hasil identifikasi komponen minyak atsiri menggunakan GC-MS menunjukkan bahwa minyak atsri serai memiliki komponen utama citral (53,77%) dan z-citral (34,05%). Minyak atsiri serai dengan berbagai konsentrasi (0,01%; 0,02%; 0,04% dan 0,08%) menunjukkan kemampuan menghambat pertumbuhan A. flavus dan A. parasiticus dan konsentrasi 0,08 % menunjukkan bahwa minyak serai mampu menghambat pertumbuhan kedua jamur sebesar 100 % selama 7 hari pengamatan Kata kunci: antijamur, aflatoksin, minyak atsiri, minyak serai, sitral

Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substrates for the growth factors of probiotic bacteria. Therefore, this study aims to develop the Fermented Snake Fruit Juice (FSFJ) using the local probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum Dad-13. The results showed that the optimal fermentation time was 24 hours, with a viable cell count of 2.7×108, pH 3.77, and total acid of 0.33%. The glucose and fructose content in FSFJ were decreased during fermentation. The addition of sucrose at 0%, 3%, and 6% showed that different sucrose concentrations were statistically insignificant to the viable cell count, pH, and total acid. A hedonic test was conducted, where the sample with a 6% sucrose level was the most preferred by the panelists hence, deemed as the best formulation. Furthermore, the optimal formulation sample was stored at 4°C for 30 days, and the result indicated that the viable cell count did not present a significant difference. The pH value was decreased from 3.68 to 3.60 and the total acid was increased from 0.42% to 0.56%. The volatile compounds of FSFJ were dominated by compounds responsible for snake fruit character, such as methyl 4-methyl-2-pentanoate and methyl β-methyl valerate, with some fermentation-related volatile compounds. In conclusion, Snake Fruit Juice (SFJ) is a suitable carrier medium for probiotic bacteria and remains of sufficient quality after 30 days of cold storage.

Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.