Cassava (Manihot esculenta Crantz) is the most important carbohydrate food source in third place within the tropical regions, after rice and maize. One of the derived products is fermented cassava flour which is processed using cell modification of cassava. The focus of this study was to compare the effect of fermentation using Saccharomyces cereviseae and Rhizopus oryzae in the production of fermented cassava flour. Physicochemical properties of fermented cassava flour using Saccharomyces cereviseae were then determined and compared with the fermented cassava flour using Rhizopus oryzae. The results showed that the fermented cassava flour using Rhizopus oryzae had yield 34.89%, moisture content 8.34%, starch content 49.11% and whiteness 82.49%. The results microstructure analyzed using Scanning Electron Microscopy showed an alteration in the starch granules of fermented cassava flour using Saccharomyces cereviseae. When compared to the fermented cassava flour using Rhizopus oryzae, it had a lower whiteness than fermented cassava flour using Saccharomyces cereviseae, which was 83.14%. These results indicate that fermentation on cassava within 72 hours could provide a greater extent of modification cassava flour.

The volatile profiles of palm sugar, a traditional sweetener used in Southeast Asia, vary according to its geographic and botanical origin. This study investigated the volatile organic components (VOCs) of Indonesian and Malaysian palm sugars derived from Arenga pinnata, Nypa fruticans, and Cocos nucifera using solid-phase microextraction-GC-MS and MS-e-nose analyses. A total of 42 compounds were detected, including 12 Maillard reaction products, 10 esters, 8 alcohols, 5 ketones, 3 carboxylic acids, 3 phenols, and 1 aldehyde. The Indonesian palm (West Java) and nipa (Central Java) sugars contained VOCs of 39.45 and 38.49 µg/100 g palm sugar, respectively, whereas the Balinese palm and Malaysian coconut sugars contained significantly lower volatiles (18.56 and 11.41 µg/100 g, respectively). Hierarchical clustering and principal component analysis (PCA) revealed diverse composition profiles, with palm-derived sugars rich in pyrazines, nipa sugars dominated by carboxylic acids, and coconut sugars characterized by alcohols such as [R,R]-2,3-butanediol. PCA of the MS-e-nose analysis confirmed these variations, with PAR scaling enhancing their differentiation and providing valuable loading plots, including ion masses m/z 43 and 45 (hydrocarbons or carboxylic acids), m/z 60 (acetic acid), and m/z 108 (dimethyl-pyrazines). These findings highlight the influence of geography and plant origin on palm sugar VOCs, which may affect their sensory attributes.

. Yudianto D, Nainggolan EA, Millati R, Hidayat C, Lennartsson P, Taherzadeh MJ, Niklasson C. 2019. Bioconversion of pretreated wheat straw to ethanol by Monascus purpureus CBS 109.07 and Fusarium venenatum ATCC 20334 using simultaneous saccharification and fermentation. 20: 2229-2235. Fractions of sulfuric acid-pretreated wheat straw, i.e. solid, liquid, and a mixture of liquid and solid were used as substrates in simultaneous saccharification and fermentation (SSF) process to produce ethanol. The bioconversion was performed by Monascus purpureus CBS 109.07 and Fusarium venenatum ATCC 20334. The highest ethanol yields from solid, liquid and a mixture of solid and liquid fractions by M. purpureus CBS 109.07 were 0.36, 0.41, and 0.37 g/g glucose, respectively. The corresponding values by F. venenatum ATCC 20334 were 0.21, 0.54, 0.35 g/g glucose, respectively.

Implementation of business and process transformation can be accomplished by transforming traditional catering enterprises into providers of shelf-stable packaged food, capable of enduring extended periods without the need for refrigeration or freezing. It is necessary to achieve a F0 value during sterilization process for a minimum of 3.0 minutes. Ultra-micro businesses, particularly those in the food service industry like simple catering with household menus, have significant financial burdens when it comes to investing in equipment and ensuring the sterilizing procedure is adequate. To address, a viable approach is to utilize a modified household pressure cooker for sterilization purposes. The objective of this study is to examine the thermal distribution of pressure cookers and evaluate the effectiveness of sterilization procedure for various food product in food service sector. Product testing involves evaluating the effectiveness of sterilization procedure using both the General and Ball Formula methods. The research findings indicated that milkfish, squid, grilled chicken, and rendang have undergone commercial sterilization with F0 values of 7.44, 17.32, 7.01, and 8.01 minutes, respectively, at B values of 74, 83, 88, and 82 minutes. The process of sterilization is conducted at a temperature of 246.2°F using a pressure cooker. The Ball Formula variable can be utilized for rendang products and provides nine scheduled process conditions. With the exception of chicken satay, the entire product has the capacity to remain stable for more than 1 year. Commercial sterilizing products can enhance the shelf life of products, improve food security, and promote the sustainability of businesses.

The butterfly pea flower (Clitoria ternatea L.) is a flower that is identical to blue to purple petals and contains various phytochemical compounds. Heat processing in butterfly pea flower extract can reduce its nutritional and sensory properties, which is indicated by a decrease in each quality parameter, namely color intensity, total anthocyanins, red flavylium cation, purple quinonoidal base, blue anionic quinonoidal base, ferrulic acid, caffeic acid, p-hydroxybenzoic acid, procatechuic acid, gallic acid, vanillic acid, vanillin, procyanidin hexamer III, and delphinidin-3-glucosse. The thermal process can deactivate bacterial spores to maintain the quality of butterfly pea flower extract. This paper will review steps that can be used as a reference for researchers or industry to optimize commercial sterilization processes using heating process kinetics. The method studied to be adopted in this article is based on the heating process kinetics of each quality parameter (k and D values) combined towards temperature (Z value). The combination of temperature and time to optimize the process is determined by referring to the D and Z values. To optimize the heating process, the sterilization heater needs to be evaluated and the kinetics of the thermal process for each quality parameter need to be prescribed. This thermal process design will contribute greatly to the functional food business with commercial sterilization standards that aim to claim functional compounds at certain concentrations after processing.