Corn flour has some limitations to be developed as food products. To expand the use of corn flour for food production, some modifications on its characteristic were needed. The production of corn flour by fermentation may change its characteristics; therefore could expand the application of corn flour to develop food products. The aim of this study was to determine the effect of fermentation media and fermentation time on physical, chemical and functional characteristics of corn flour. This research was performed using factorial randomized block design. The studied factors were: fermentation medium (water, lactic acid bacteria, Lactobacillus casei, and ‘ragi tape’) and fermentation time (20, 40, 60, and 80 h). The results of this research showed that corn flour produced by fermentation using Lactobacillus casei for 60 h has the best functional properties (based on gelatinization properties). The gelatinization properties of this corn flour were: the initial gelatinization temperature of 72 °C, maximum viscosity of 1646 BU, gelatinization peak temperature of 74 oC, breakdown viscosity of 402 BU and setback viscosity 1575 BU. The corn flour has a moisture content of 7.68%, ash content of 0.27%, soluble protein content of 2.48%, total protein of 8.27%, amylose content of 33.10%, water absorption capacity of 117.80%, oil absorption capacity of 149.50% and swelling power of 13.80%.Keywords: Fermentation media, fermentation time, corn flour, functional propertiesABSTRAKTepung jagung memiliki beberapa keterbatasan untuk dikembangkan menjadi produk pangan. Untuk memperluas penggunaannya dalam bidang pangan, tepung jagung perlu dimodifikasi. Pembuatan tepung jagung menggunakan proses fermentasi diharapkan mampu mengubah karakteristiknya sehingga memperluas aplikasi tepung ini sebagai produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh media fermentasi dan lama fermentasi terhadap karakteristik fisik, kimia dan fungsional tepung jagung. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor yang dicoba yaitu media fermentasi (air, bakteri asam laktat, Lactobacillus casei, dan ragi tape) dan waktu fermentasi (20, 40, 60, dan 80 jam). Hasil penelitian menunjukkan bahwa tepung jagung yang memiliki sifat fungsional terbaik (dilihat dari sifat gelatinisasinya) adalah tepung jagung yang dihasilkan dengan metode fermentasi menggunakan Lactobacillus casei selama 60 jam. Sifat gelatinisasi tepung jagung tersebut adalah: suhu awal gelatinisasi 72 oC, viskositas maksimum 1646 BU, suhu puncak gelatinisasi 74 oC, breakdown viscosity 402 BU dan setback viscosity 1575 BU. Tepung jagung memiliki kadar air 7,68%, kadar abu 0,27%, kadar protein terlarut 2,48%, protein total 8,27%, kadar amilosa 33,10%, kapasitas penyerapan air 117,80%, kapasitas penyerapan minyak 149,50%, dan swelling power 13,80%.Kata kunci: Media fermentasi, waktu fermentasi, tepung jagung, sifat fungsional

The substitution of wheat flour with almond flour and addition of vegetables fat can influence the final properties of cookies, enhance the taste, and eliminate skim milk use which produce lactose-free cookies. This study aims to determine the effect of different ratio of sorghum flour to almond flour and addition of various type of fat to the physical and chemical properties of cookies. This research used a factorial randomized block template (RBD) with study factors ratio of sorghum flour to almond flour (1:1, 2:1, and 3:1) and the form of fat added (margarine, VCO, and a mixture of margarine and VCO (1:1 w / w)). The findings showed that the ratio of sorghum flour and almond flour had a major effect on the ash, fat, dissolved protein, and reducing sugar content. Type of fat had a major impact on the ash, fat, and reducing sugar content. The best treatment in this study showed in a ratio of sorghum flour and almond flour of 1:1 using margarine with water content 3.08%, ash content 0.82%, fat content 36.65%, dissolved protein content of 1.27%, decreasing sugar content of 0.56%, and loaf volume of 92.04%.

Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies gluten, casein, and lactose-free is to replace wheat flour with corn and almond flour. Corn-almond cookies produced still have a low nutritional value of protein so that supplementation is done with mung bean flour. This research aimed to find out: 1) the effect of mung bean flour supplementation on the quality of corn-almond cookies; 2) the effect of fat types on the quality of corn-almond cookies; 3) the right treatment combination between supplementation of mung bean flour and the type of fat that produces the best quality of corn-almond-based cookies. The design used in this study was Randomized Group Design (RGD). Factors studied included supplementation of mung bean flour (level of 10, 20, and 30%) and sources of fat (margarine, Virgin Coconut Oil (VCO), and combination of margarine and VCO). Based on these factors, nine treatment combinations were obtained, which were repeated three times. Data were analyzed using variance analysis with a level of 5% and further tests of Duncan's Multiple Range Test with a 5% level. The best treatment was chosen by using the effectiveness index test. The results showed that supplementation of mung bean flour increased water content and reduced fat content. While the type of fat increases fat content and dissolved protein levels, and decreases the development volume. The best combination of treatments is cookies with mung bean supplementation of 10% with 100% VCO fat. Physicochemical characteristics of corn-almond cookies produced from the best treatment's combination are having a value of dissolved protein content of 2.35%, fat content of 28.10%, reducing sugar content of 0.21%, moisture content of 2%, ash content of 0.27%, and volume development of 73.23%.

Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

The Siam orange (Citrus nobilis L.) has low economic value because of its sour taste and unattractive appearance. However, processing the fruit into nectar can increase its value. Nectar production requires the addition of sugar and the appropriate stabilizer for consumer acceptance. This research aimed to study the ideal combination of sucrose and stabilizer in Siam orange nectar production. A factorial completely randomized design was employed with two factors, the concentration of sucrose (10%, 15%, and 20%) and the type of stabilizer (CMC, carrageenan, pectin). As more sucrose was added to the juice, the moisture content decreased and the volume of soluble solids increased. The type of stabilizer only affected nectar pH and viscosity. CMC produced the highest nectar pH, followed by carrageenan and pectin. However, based on the results of the analysis of all parameters using the effectiveness index, carrageenan was the best stabilizer. Orange nectar with 20% sucrose and 0.5% carrageenan contained 24.2% total soluble solids, 76.6% moisture content, 7.9% reducing sugar, 23.5% vitamin C, and 3.38% crude fibre, with a viscosity of 109 cP and pH of 3.7. The product’s sensory characteristics were an orange colour, a sweet, citrus aroma, and a slightly thick texture. Additional research on the storage stability of this nectar formulation is necessary.

Cheese analogues can be produced by modifying ingredients to produce low-fat cheese. Low-fat cheese generally has a less preferable texture and taste, so it is used as a fat substitute. Virgin coconut oil (VCO) is commonly used as a fat substitute because it can reduce total cholesterol, triglycerides, phospholipids and low-density lipoprotein (LDL) cholesterol, and increase high-density lipoprotein (HDL) cholesterol in the blood. In this study, we aimed to: 1) determine the effect of VCO concentration on the quality of corn milk-based cheddar cheese analogue; and 2) study the effect of emulsifier type on the quality of the cheese analogue. This research used experimental methods with a randomized group design. Two factors were studied: the concentration of VCO (i.e. 15%, 20%, 25%) and type of emulsifier (Span 80, Tween 80 (1%), Span 80:Tween 80 (1:1)). The observed variables included yield, total solids, total titrated acidity, moisture content, fat content, protein content, and sensory properties. The results showed that an increase in VCO concentration of 15–25% in the cheese analogue-making process increased fat and moisture content, but reduced sensory value. The emulsifiers did not influence the physicochemical variables and sensory properties of the produced cheese analogue significantly. The best cheese analogue was produced using 25% VCO and Tween 80. The characteristics of this product were: 59.93% bb yield, 54.62% moisture content, 30.2 degrees Brix total solids, pH 5.62, 19.96% fat content, 11.51% soluble protein with colour sensory value of 3.84 (yellowish white), scent value of 4.07 (slightly typical of cheese), taste value of 5.48 (slightly salty), texture value of 2.55 (not hard) and favourite value of 4.38 (slightly favourable).

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.