Breastfeeding women require specific nutrition to support the quality and secretion of breast milk, which can be achieved through the development of analog rice. Several potential alternatives to develop analog rice, including sago and corn flour, can be developed with the addition of moringa leaf powder due to its high nutritional composition and bioactive compounds, particularly high protein, iron, phytosterols, and flavonoids, which are suitable for breastfeeding women. However, as a new product, besides considering its nutritional value, developing the preferred and acceptable formulation of analog rice remains challenging. This research aims to gain the best formulation and investigate the physicochemical and sensory properties. Three formulations of analog rice were applied in this study utilizing extrusion technology, comprising sago, corn flour, and moringa leaf powder in ratio variations as follows: A, 60:37:3; B, 70:25:5; C, 80:10:10. Overall, the analog rice produced had a green color, a sticky texture, a distinct moringa aroma, and a slightly bitter taste, with Formulation C being most preferred (overall organoleptic value of 2.5, categorized as neutral), containing 6.22 ± 0.83% moisture, 1.04 ± 0.07% ash, 4.08 ± 0.17% protein, 0.46 ± 0.09% fat, 88.21 ± 0.59% carbohydrate, 3.42 ± 1.54% crude fiber, 382.62 ± 3.75 Kcal, 40.12 ± 13.38 ppm iron, 1.09 ± 0.05% sitosterol, 1.16 ± 0.03% stigmasterol, and 0.19 ± 0.07% flavonoid levels. The analog rice provides high energy and lactation-supporting bioactive compounds (iron, phytosterols, and flavonoids), demonstrating potential as a sustainable dietary intervention. This study offers a novel approach through the development of extruded analog rice, which transforms local ingredients into a functional food targeting maternal nutritional gaps by synergizing sago, corn flour, and moringa leaf powder.

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator ( ). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment ( ). The gelatin level significantly affected the water holding capacity of sausages ( ), but the storage time did not ( ). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level ( ) but also by storage time ( ). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels.

| Food and non-food fermentation actually use lactic acid bacteria alteration as agent in the production process for enhance the aroma and taste of the product, in the case of civet coffee. This study aimed to determine and identified the ability of enzymes produced by lactic acid bacteria from civet digestion tract. The enzymes analyzed in this study were protease, lipase, and cellulase enzymes. The activity of protease carried out by the Lowry method, the lipase activity used the titrimetric method, while the cellulase activity used dinitrosalicylic (DNS) colorimetric method. The result showed that lactic acid bacteria from civet can produced protease, lipase, and cellulase on different capacity. For the protease enzyme, the highest activity enzyme was produced by Leuconostoc pseudomesenteroides Ni1324 (0.051 U/mL), while the lowest was produced by Weissella cibaria MG5327 (0.041 U/mL). For the lipase enzyme, the highest activity enzyme was produced by Leuconostoc pseudomesenteroides Ni1324 (0.639 U/mL), while the lowest was produced by Weissella cibaria MG5327 (0.306 U/mL). And for the cellulase, the highest activity enzyme was produced by Weissella cibaria MG5327 (0.039 U/mL), while the lowest was produced by Leuconostoc pseudomesenteroides CF102 (0.029 U/mL)