Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and non-enzymatic reactions. This article summarizes traditional application of Suji leaves, the characteristics of Suji leaf chlorophyll, postharvest stability, and several ways to retain its green color. Potential development of Suji leaf extract as food colorant or food ingredients are also discussed.

Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for each process. These beans were extracted using boiling water, and the extract was analyzed using LC-MS/MS. The results of this work confirmed the significant impact of postharvest processing on compounds in the coffee beans, and each process has a marker compound. Green beans by natural processing have 3 marker compounds, honey processing has 6 marker compounds, and fully washed processing has 2 marker compounds. Meanwhile, roasted beans by natural processing have 4 marker compounds, honey processing has 5 marker compounds, and fully washed processing has 7 marker compounds. In addition, our research identified caffeoyl tyrosine in green beans from natural and honey processing, which was previously only identified in Robusta coffee. These marker compounds can differentiate postharvest processing (natural, honey, and fully washed). These results can also help understand the effect of postharvest processing on the chemical composition of green and roasted beans.

Work productivity can be improved by minimizing waste on the production line. This study aimed to identify the flow process, evaluate constraints and waste, and design improvements in curry sauce production. Using Value Stream Mapping based on Lean Manufacturing principles, the study analyzed the production process through three stages: (1) current state mapping; (2) identification of constraints and waste; and (3) development of a future state map. The waste identified on the production line included worker/product movement, waiting time, and overproduction, resulting in a total lead time of 25621.4 seconds. Future state improvements, such as the implementation of Standard Operational Procedures (SOP), optimization of worker numbers, maintenance of equipment, and use of efficient machines, reduced the lead time to 25018.2 seconds. The study demonstrates the potential for increased productivity and resource/energy utilization through production line improvements.

This research investigated the antioxidant and antidiabetic properties of mace from nutmeg (Myristica fragrans Houtt) using in vitro experiments. The nutmeg samples, including distilled water extract (EA), methanol extract (EM), methanol fraction (FM), hexane fraction (FH), and chloroform fraction (FC), were analysed for yield, total phenolic content, antioxidant activity (using 1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity-DPPH RSA and ferric reducing antioxidant power-FRAP), and α-amylase inhibitory activity. The highest yield was found in EM (25.39±0.62% db), while the highest phenolic content was achieved in FC (127.18±3.64 mg GAE/g dry fraction). In terms of antioxidant, the highest activity by DPPH assay was found in FM phenolic (IC₅₀=2.56±0.02 mg/L) and FC phenolic (IC₅₀=2.79±0.05 mg/L), while EA phenolic demonstrated the highest activity using FRAP assay (9.16±0.86 g TE/100 g phenolic). The EA phenolic also showed the greatest inhibition against α-amylase (IC₅₀=360.18±6.83 mg/L). A positive correlation was found between the ability to reduce the ferric ion of mace samples and its α-amylase inhibitory activity. The results suggest that phenolic from nutmeg mace extract/fraction of obviously exerted antioxidant activity (4.9 times higher than ascorbic acid) and antidiabetic activity (4.2 times higher than acarbose). For this reason, the mace of nutmeg (Myristica fragrans Houtt) can be a considerable source of natural antioxidants and antidiabetic.