Jengkol (Pithecellobium jiringa) is a typical plant in the tropical region of Southeast Asia that is mostly liked by indonesian people because of savory taste. Jengkol seeds having high protein and healthy effects need processing for keeping their nutrient quality. This study aims to determine the effect of steam blanching on the non-volatile taste components of jengkol seeds. The results showed that steam blanching during 5 min decreased the total content of soluble sugars from 998.10 to 903.59 ppm, organic acid from 442.80 to 362.89 ppm and 5ʹ-nucleotides from 2.92 to 2.57 mg/g dry weight. However, steam blanching could be able to increase the total content of free amino acids from 40.99 to 44.98 mg/g dry weight. The EUC (equivalent umami concentration) value in jengkol seeds also increased from 38.27 to 42.22 g MSG/100 g dry weight. The total content of amino acids also increased slightly from 9.81% to 10.08% (w/w) on jengkol seed flour after blanching treatment. Jengkol seed flour consists of hydrophobic amino acids (36.00-34.41%). The E/T value decreased from 35.54% to 33.92% but the PER (protein efficiency ratio) value increased from 2.43 to 2.63 on jengkol seed flour after steam blanching treatment. The steam blanching treatment increased the MSG-like components in jengkol seed flour and also gave the sweet taste and prevented the formation of the bitter taste. Hence, jengkol seed flour showed a high potential to serve as a functional food with a umami taste.
ARTICLE HISTORY
Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the best cupping score was the samples fermented with the addition of 0.55% fructose with a total score of 85.25 compared to honey (H) and Fullwash (FW) samples. Fermentation with the addition of 0.55% fructose could produce better coffee compared to samples (H) and (FW). Fermentation with the sugar addition of 0.55% could affect non-volatile components such as soluble sugars, organic acids, amino acids, caffeine, and chlorogenic acid. The content of chlorogenic acid and caffeine analysed by HPLC was found relatively stable in green and roasted beans. Amino acids analysed by LCMS showed glutamate was the highest amino acid in all samples and were supposed to have a role in Maillard reaction contributing to coffee flavor. In conclusion, fermentation with the addition of 0.55% sugar in coffee processing could generally enhance the coffee flavor for brew taste with its potential as functional drink.
White oyster mushroom (Pleurotus florida) is widely consumed by Indonesian people in daily life. It contains high nutrients, especially its protein content. Protein can be generated from meat but it is expensive and gives an economic burden to some people, particularly in this pandemic condition. The aim of this research was to improve the productivity of white oyster mushrooms using sludge biogas as biofertilizer and to provide alternative protein sources. The mushroom medium used in this research consisted of M1, M2, and M3, and each medium was made in three replications. Parameters observed were harvesting age, fresh weight, number of caps, stalk length, and diameter of caps. The data were analyzed using one-way ANOVA and the difference between means was determined by DMRT. All media with the sludge addition improved the growth and production of the mushroom. M2 medium demonstrated the best improvement in productivity. The increasing productivity in the M2 medium included fresh weight (118%), diameter of cap (22%), number of caps per cluster (225%), and stalk length (50%). In conclusion, the sludge biogas could be able to enhance the productivity of white oyster mushroom. The increasing production of this mushroom will affect the availability of alternative protein sources and support food safety in this pandemic situation.
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