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Kombucha is a fermented drink made from liquid tea. The fermentation is involving bacteria and yeast called Symbiotic Culture of Bacteria and Yeast (SCOBY) The current study aims to investigate the possibility of young Robusta coffee leaf tea as a raw material for kombucha, by optimizing its antioxidant activity and applying withering pre-treatment. The Response Surface Methodology (RSM) was applied to design the observation up to 21 days. Within the duration of fermentation, the optimum IC50 was observed on the third days of fermentation. The results showed that withering treatment significantly affect the pH values, total sugar, total phenolic content, and IC50 of young coffee leaf kombucha. The sensory quality also shows that 5 out of 19 attributes, including brown color, sour taste, bitter taste, alcoholic aroma, sour aroma were also affected by the treatment (p-value<0.05). Regardless the chemical and sensory qualities, the kombucha was still significantly accepted (p-value<0.05) by the respondents.

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The extraction process and skin type would be affected on functional properties of gelatin, particularly on the interaction between oil and water. The present study reports the functional properties comparison of hide buffalo (bubalus bubalis) gelatin (HBG) and commercial bovine gelatin (CBG) as clarifying agent for the tropical fruit juice. Hide gelatin had been extracted for 4 hours using 0.5 M NaOH and 0.9M HCL and then sieved and dried at 50-55°C for 48 hours. The analyzed of water holding capacity (WHC), oil holding capacity (OHC) and hidrophilic lipophilic balance were then applied into HBG and CBG. The tropical fruit juice which was using those HBG and CBG as clarifying agent were then applied for turbidity, pH and Total solid analysis for physical properties. There were no significant differences for WHC and OHC properties between HBG and CBG application of clarifying agen in tropical juice. Furthermore, for the Hydrophilic-Lipophilic Balance result of HBG (14.28±0.13) was revealed higher (P<0.05) than CBG (10.55±0.61). It can be concluded that hide buffalo gelatin has a proper ability as a clarifying agent in apple and star fruit juice to increase the purity or clarity of fruit juice without reducing its main nutrients.

This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that addition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by declining in total color difference by 10.88, BI 5.08, absorbance 2.750 Ǻ declining in hardness by 14.61% and lowest TDS level. As an alternative method of storing fresh-cut snake fruit under ambient conditions, vacuum packaging containing olive leave extract can be used.