Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, including fermentation, drying, and storage. This review aims to provide various factors that affect each stage of post-harvest cocoa beans, process mechanisms, and various latest technologies that can be used to improve the quality of cocoa beans. Microorganisms could be involved in each post-harvest stage and affect the cocoa beans’ quality. However, fermentation was one of the keys to determining the quality of cocoa beans because fermentation involved various microorganisms, such as yeast, lactic acid bacteria, and acetic acid bacteria, which were interrelated primarily to produce precursor flavor compounds. The drying and storage processes were decisive in maintaining quality, especially in preventing mold growth and other microbial contaminants. Various technologies could improve the quality of cocoa beans during post harvest, especially by adding microbial starters during fermentation. Using several technologies of vacuum drying and a controlled atmosphere during storage could maintain the quality of the cocoa beans. However, many challenges must be faced, especially those related to controlling microbial activity during post-harvest. Therefore, post-harvest technology needs to be continuously developed, especially in controlling microbiological activities to improve the quality of cocoa beans effectively.

Chocolate beverages are popular due to their unique taste and aroma (Thaichon et al., 2018), and they are beneficial for health due to their raw material, cocoa powder, which contains polyphenolic ...

Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in Indonesia, one of the largest cocoa-producing countries. It has a great potential for being processed into food ingredients due to its comparable composition to cocoa nibs. The present study was conducted to identify the proximate composition and bioactive compounds in CBS produced at several cocoa industries in Indonesia utilizing different cocoa varieties (Criollo and Forastero) and processing techniques (fermented, non-fermented, pulp washing, and drying), which remain unknown. The results showed that the CBS derived from roasted Criollo cocoa pods in the Kendeng Lembu cocoa industry had ash and protein content of about 8.21% and 18.79%, respectively, which was higher than other industries. Additionally, the concentration of bioactive substances was higher here than it was elsewhere. This included total phenolic (136.2 mg GAE g⁻¹) and theobromine (22.50 mg g⁻¹). The lowest ash and protein concentration found in CBS was from Forastero cocoa pods, non-fermented like Sulawesi cocoa. These values were 6.48% and 15.70%, respectively. The concentration of theobromine (15.40 mg g⁻¹) was also lower compared to other industries.

Corn starch-based nanocomposite films usually have low moisture barrier properties. Adding virgin coconut oil (VCO) as a hydrophobic component can improve the nanocomposite film’s characteristics, especially the film’s permeability and elongation properties. This study aimed to determine the role of VCO with various concentrations (0, 3, 5 wt%) on the physical, mechanical, and water vapor transmission characteristics of corn starch/NCC-based nanocomposite films. Adding 3% VCO to the film showed the lowest WVTR value by 4.721 g/m².h. At the same time, the value of tensile strength was 4.243 MPa, elongation 69.28%, modulus of elasticity 0.062 MPa, thickness 0.219 mm, lightness 98.77, and water solubility 40.51%. However, adding 5 wt% VCO to the film increased the film’s elongation properties by 83.87%. The SEM test showed that adding VCO formed a finer structure with pores in several areas. The FTIR films showed that adding VCO caused a slightly higher absorption peak shift at the O–H groups and new absorption peaks at wave numbers 1741 cm⁻¹ and 1742 cm⁻¹. The results of this study may provide opportunities for the development of nanocomposite films as biodegradable packaging in the future.

The aim of this study was to identify the effectiveness of antimicrobial extract of red beets against E. coli and S. aureus. Extraction was carried out by maceration using ethanol solvents which added by acid variation then stored in an airtight, and light-resistant container for 24 hours at room temperature. The extraction results were then filtered using filter paper and the filtrate obtained. This filtrate was concentrated using a rotary evaporator and stored in a sealed dark bottle in the refrigerator. The research method was experimental with a total of 9 treatments and replicated (r) 2 times, data analysis was performed using descriptive methods. The treatment carried out was antimicrobial activity of red beet extract with ethanol solvent with variations of acid (citric, ascorbate and tartaric) and variations in concentration (10, 30, 50%) towards E. coli and S. aureus. The results showed that the higher concentration of the acid added increases the antimicrobial activity. Meanwhile, the use of acid variations showed tartaric acid gave the highest antimicrobial activity compared to citric acid and ascorbic acid.

The use of coloring agent as food additives has received attention. This is due to the frequent abuse of synthetic dyes that are not for food. Beet root are usually used as natural dyes. This is because beet roots, especially the tubers, are rich in betalain pigments. The purpose of this study was to determine secondary metabolites, vitamin C content and antioxidant activity beet root extracts in several regions of Java. Phytochemical test results show that all of beet root extracts positive contain phenolic, tannin, flavonoids and saponins. The content of vitamin C extract of beet roots originating from the regions of Bogor, West Java, Central Java and East Java respectively is 57,1714; 63,6470; 54.9943; and 65.9868 mg/100 g of ingredients. The antioxidant activities all of samples included very weak categories, namely for extracting red beet roots from Bogor 1,276.28 ppm; West Java 1,497.18 ppm; Central Java 1,316.21 ppm; and East Java 1,759.08 ppm.