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.

Indonesia's wheat imports reached 11.22 million tons of wheat, ranked second in the world based on data from the United States Department of Agriculture (USDA) in 2021/2022. Wheat flour, which comes from wheat endosperm and has a high gluten content, is a taboo for those with celiac disease. The purpose of this review is to examine the development and potential of local food through flour modification to reduce the use of gluten, especially in food products such as bread, biscuits and noodles. Flour modification with chemical modification, physical modification, and biological modification technology methods can improve the characteristics and increase the physicochemical properties of the flour produced, while providing an integral role in cost savings, encouraging the utilization of local food, encouraging local farmers, and improving the agricultural system.

The use of carrageenan-based edible film has increased since it can be functionalized with other biopolymers and active ingredients. Dillenia serrata peel pectin and curcumin were mixed at various proportions to form a carrageenan-based edible film by casting method. In this work, the main objectives are to utilize the peel of Dillenia serrata fruit as a source of pectin combined with curcumin for carrageenan-based edible film production and to assess the effect of various concentrations of pectin and curcumin on the physical, mechanical, barrier, antibacterial properties, and functional group of films. Nine carrageenan-based edible films produced by the casting method were designed on the basis of a complete factorial design with three concentrations of pectin and curcumin. Tensile strength, thickness, WVTR, swelling, colour, antibacterial activity, and FTIR analysis were measured. The results revealed that the concentration of pectin significantly influenced the thickness, WVTR, and swelling, while the addition of curcumin presents significantly influenced the WVTR and colour of films. The edible film containing high pectin and curcumin gave the lowest thickness and WVTR. All films showed a lower inhibitory zone for Escherichia coli than Staphylococcus aureus when higher curcumin was incorporated into the biopolymer matrix. FTIR analysis revealed that curcumin can be used along with Dillenia serrata pectin to form a good-quality carrageenan-based edible film. These findings suggested that carrageenan-based edible film with addition of pectin and curcumin improved overall performance. This approach can be a good strategy to encourage sustainable utilization of endemic fruit wastes (Dillenia serrata fruit peel) for development of edible packaging film.

Red spinach is leafy vegetable containing a high concentration of carotenoid such as lutein, which shows high benefits in anti-cancer and antioxidant to protect eye health from oxidative stress caused by cataracts and age-related macular degeneration (AMD). Because of the potential activity against eye disease, extraction to obtain high concentration of lutein from this vegetable is urgently needed. Generally, lutein from leafy vegetables extracted from leaf. This study presents extraction and analysis lutein and antioxidant activities from all parts of the red spinach, such as the root, stem, and leaf. The extraction using hexane solvent. The result showed that the lutein content in root, stem, and leaf of red spinach by HPLC analysis was almost equal for all parts, 62.63 ppm for the root, 63.30 ppm for the stem, and 62.63 ppm for the leaf. In addition, spinach leaf displayed weak antioxidant activities due to a low IC₅₀ value of 208.64 ppm. In contrast, spinach’s root and stem showed very weak antioxidant activities due to high value of IC₅₀ of 463.19 ppm and 428.67 ppm. In conclusion, spinach’s leaf, the root and stem are good sources of lutein because of their high lutein content, but the antioxidant activity of spinach’s leaf is categorized as weak, and spinach’s root and stem are categorized as very weak in their extract.

Germination process is a crucial determinant of rice quality, which may be reduced due to improper post-harvest treatment. Therefore, this study aimed to determine the effect of red rice (RR) and unhusked dry rice (UDR) germination methods on the physicochemical and organoleptic properties of germinated RR. The approach consisted of two components, namely germination (RR and UDR) and soaking (water (W) and chitosan (C)), while sensory test was used to analyze rice quality. Physical analysis included color intensity, scanning electron microscopy (SEM), milled yield, and rice quality according to the Indonesian National Standard (INS). The chemical analysis included proximate levels, phosphorus, magnesium, gamma-aminobutyric acid (GABA), and antioxidant activity. The results showed that the highest organoleptic color, aroma, and texture were 3.37/5.00 (UDRW), 3.28/5.00 (UDRW), and 3.33/5.00 (UDRC). The physical analysis showed the highest percentage of head rice (87.63%) and milled yield (87.21%) was found in RRW. SEM test results showed that there were cracks on the surface of rice in all treatments, other properties were color intensity (a* 5.37) (RRC). The highest chemical analysis showed moisture content 11.53% (UDRW), ash 1.39% (Ungerminated rice), phosphorus 238.71 mg/100 g (RRC), magnesium 112.28 mg/100 g (RRC), protein 11.38% (Ungerminated rice), GABA 231.96 mg/kg (UDRC), fat 4.07% (UDRW), carbohydrates 78.34% (UDRC), and antioxidant IC50 636.04 ppm (RRC). The conclusion of this study was variations in germination methods significantly affected the physical and chemical characteristics of germinated RR. There was a significant increase in the levels of GABA, phosphorus, magnesium, milled yield, and rice quality. However, there was a significant decrease in fat, morphological structure, and antioxidant activity. The results showed no significant effect on sensory, carbohydrate, protein, ash, and moisture content.

Ready-to-use flour products or premixes consist of several components of flour ingredients that are put together. This study aims to determine the quality of the effect of packaging type on the shelf life of the resulting premix flour. This study used modified rice, namely pre-cooked rice and germinated rice. The results showed that after the premix flour storage test, the shelf life of fresh bread premix flour stored using PP (Polypropylene) packaging at RH 65, 70, 75, and 80% was 0.6 years. While the product stored using HDPE (high-density polyethylene) packaging was 0.4 years at RH 65, 70, 75, and 80%. Meanwhile, white bread premix flour that uses aluminium foil packaging at the same RH, which is 65-80%, has a shelf life of 3.2 years. This is because the higher the RH of storage, the greater the pressure difference between the inside and outside of the packaging. The greater the difference in air pressure outside and inside the package, the greater the increase in the rate of diffusion of water vapor from the environment to the food product. This study shows that 65% RH is ideal for storing white bread premix flour because it has a longer shelf life.