Study on the effect of carboxymethyl cellulose (CMC) Concentration on the Quality of Lacum Fruit Syrup (Cayratia trifolia (L.) Domin)

Background : Syrup made from lacum fruit is one of the efforts to diversify processed products. The use of lacum fruit as a processed product has great potential in society, because the vitamin C content in lacum fruit has properties and benefits for the human body. Method: This study used a Randomized Block Design (RAK) with one factor, namely variations in CMC concentration with 5 levels, consisting of CMC 0%, CMC 0.5%, CMC 1%, CMC 1.5% and CMC 2%. Findings: CMC administration had a very strong tendency towards the characteristics of total dissolved solids, pH, the L* values ​​obtained tended to increase but the a* (reddish) and b* (yellowish) values ​​tended to decrease. Conclusion: The best lacum fruit syrup is syrup with a CMC concentration of 1% which produces an average chemical test in the form of a Total Dissolved Solids test of 45.80o Brix, a pH test of 3.93, an L color of 12.58, a* 2.52 and b* 0.26. The best sensory test results were color 3.81 (like), aroma 3.42 (like), taste 3.77 (like) and viscosity 3.77 (like). Novelty/Originality of This Study:This study explores the effect of varying carboxymethyl cellulose (CMC) concentrations on the physicochemical and sensory qualities of lacum fruit syrup. It provides new insights into the optimization of CMC for enhancing the quality of local fruit-based beverages

Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources

Water consumption analysis across the life cycle of beef: Environmental impacts and mitigation strategies

Background: Demand for beef is predicted to be risen by 74%, followed by the explosion of the global population by 9.7 billion in 2050. Australia as the most significant exporter of beef, together with America as the leading market, contribute vital roles. The increase in demand causes environmental impacts such as water scarcity. Methods: This study used a systematic literature review method to collect and disseminate relevant evidence from scientific sources related to air consumption in the beef and plant-based product supply chain. The process involved five main steps: problem formulation, data collection, data evaluation, evidence deduction, and interpretation of results. Findings: Based on the life cycle perspective, a kilogram of meat consumption from beef exported to America is 441.8–597.6 liters. The consumption includes processes such as nursery, fattening, cutting, transportation to Australian port, departure to America, and distribution within America. Conclusion: For instance, industrialization will reduce the water consumption, however, causes other environmental impacts. Therefore, dietary changes to vegetarianism combined with organic system becomes the best solution offered. Novelty/Originality of This Study: The novelty of this study lies in the life cycle analysis of water consumption in Australian beef exports to the US and highlights the trade-off between industrial efficiency and environmental sustainability while proposing dietary changes as a potential mitigation strategy

Immunomodulatory Effects of yogurt as a functional food: Enhancing innate immunity against influenza virus infection through in vivo analysis

Background: Influenza is a severe respiratory illness that affects people practically everywhere and is brought on by influenza viruses. Although vaccination is often used to prevent influenza virus infection, it is not always effective due to the fast rate of viral mutagenesis and the annual shift in the dominant virus strains. Boosting nonspecific innate immunity is another method of preventing influenza virus infection by strengthening natural defenses. Yogurt and other fermented functional foods have been shown to contribute to health maintenance. Methods: The objective of this review of these studies is to investigate and comprehend the in vivo approach to testing yogurt—a functional food—as an immunomodulator, particularly in influenza infection. Findings: Because extracellular polysaccharides in yogurt influence the immune system and provide protection against IAV infection, it does have immunomodulatory qualities. Yogurt eating on a daily basis before to infection significantly enhanced the survival rate of mice, the cytokine response in the lungs, and NK cell activity. It has been demonstrated that the ingredients in yogurt cause mice's splenocytes to produce more IFN-γ. Conclusion: Yogurt supplemented with nF1 has preventive and protective effects against IAV infection and can trigger immune responses by enhancing NK cell activity. Novelty/Originality of This Study: The novelty of this study lies in its exploration of yogurt as a functional immunomodulator, highlighting its role in enhancing innate immunity and providing protection against influenza virus infection through in vivo analysis

Karakteristik nutrisi dalam yoghurt pada susu sapi, kambing dan oat

Background: Yogurt is a dairy product produced by fermenting milk using starter cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. The use of these bacteria is due to their role in producing lactic acid. With the involvement of these bacteria, the liquid milk coagulates and develops a distinctive acidic taste. Methods: The research method employed in this article is qualitative research using a literature review approach. Finding: Based on the study results, it was found that cow's milk undergoes an increase in protein and carbohydrate levels after being transformed into yogurt. Goat's milk experiences an increase in carbohydrate and calcium levels post-yogurt production. Meanwhile, oat milk shows an increase in ash concentration and protein levels. Conclusion: The comparative results indicate that each yogurt from different sources offers distinct nutritional advantages. Therefore, it is important to consider the body's nutritional needs before consumption

Tujuan pembangunan berkelanjutan ke-17: Kemitraan untuk mencapai tujuan dan implikasinya pada lembaga bidang pangan Indonesia (studi di Badan Pangan Nasional)

Background: The 17th goal of sustainable development emphasizes on strengthening global partnerships encompassing human development, including food aspects. The institutional sector is the sector that supports food security. Integration and collaboration between sectors are highly necessary to ensure food security from food provision to distribution to consumers because supporting food security requires the involvement of cross-sectoral participation and is the duty and responsibility of the state involving the entire society. The National Food Agency (Bapanas) assists the Indonesian Ministry of Agriculture in managing food with the main tasks involving policy coordination, supply and price stabilization, food vulnerability, diversification of consumption, and food security. This article analyzes the systematic and integrated partnerships of Bapanas. Methods: This was done through literature review and unstructured interviews from open discussions with the Deputy of Food Vulnerability Field of Bapanas. Finding: International institutions in the global context, such as FAO, WFP, and WHO, play a crucial role in food policies, and Indonesia partners with FAO and WFP. Bapanas collaborates with various parties, including international institutions, universities, and food industry associations, and involves local partnerships, such as Food Guardians, to support consolidation programs and diversification of consumption as well as food security in Indonesia. Conclusion: Synergy between food supply, handling, and distribution sectors is needed to support food security, with the key role of institutional and sectoral coordination in governance

Sistem pangan lokal: Konsep, prospek, dan contoh sukses

Background: This article aims to explore several key concepts of local food systems and examine some examples of policies adopted in several countries. Methods: The discussion is based on a literature review related to the phenomenon under study. Finding: The Indonesian government is committed to achieving the sustainability goals outlined in the Sustainable Development Goals (SDGs), where ending hunger by 2030 is goal number 2. In achieving this SDG goal number 2, and in the context of overall food security, geographical conditions pose a major challenge that must be addressed. Currently, the developed food system tends to be centralized and industrialized, which has been fairly effective so far as shown by several indicators. However, there are still some food insecure areas in Indonesia. For these food insecure areas, the author argues that there needs to be a shift away from a centralized and industrialized approach. The development of local food systems can be one solution with the direction to serve as a complementary function to centralized food systems. Policy replication alone will not be sufficient. Conclusion: Therefore, there needs to be an understanding of local-specific characteristics to build appropriate policy models. Novelty/Originality of this article: This article provides important recommendations on the significance of local food systems for regions that are remote from central areas

Strategy of cilor agroindustry development: Case study on cilor MSMEs in South Cikarang District, Bekasi Regency

Background: Agroindustry development has an important role in increasing regional economic growth and empowering the community. This study aims to identify internal and external factors that influence Cilor agro-industry in South Cikarang District, Bekasi Regency, as well as to develop an effective development strategy. Methods: The methods used include SWOT analysis, internal-external matrix, and data collection through interviews and observation. Finding: The research results show that cilor agroindustry has great potential to be developed, but also faces several challenges. Conclusion: An appropriate development strategy is needed to maximize opportunities and overcome obstacles in the development of cilor's agro-industry Novelty/Originality of this article: The novelty in this research is the study of the Cilor agro-industry development strategy, where there is not much research that discusses similar topics which is expected to help increase the scale of the same business

Gerakan adaptasi pangan lokal “pangan bijak nusantara” mendukung sistem pangan berkelanjutan Indonesia

Food is an important issue in meeting human needs and life, which currently faces many challenges. Background: This paper aims to present the role of the "Pangan Bijak Nusantara" as a form of food advocacy beneficial for food sustainability in Indonesia. Methods: This paper does not employ a rigid methodological framework as it relies solely on literature studies or reviews related to the topic. Finding: The "Pangan Bijak Nusantara" is a campaign aimed at encouraging and accelerating changes towards local, healthy, fair, and sustainable food consumption, production, and distribution patterns. This campaign seeks to encourage the community to consume local, healthy, fair, and sustainable food products. Conclusion: Through this campaign, it is expected that local food systems will be recognized and promoted within society, ultimately creating food resilience and robustness. Novelty/Originality of this article: This paper emphasizes that stakeholders in the food system can play their roles in advancing local food systems by reintroducing food production processes and the various types of archipelagic foods, along with cultural values, social ethics, and environmental preservation. This is because the food system is a complex network

Kebijakan pangan di Indonesia

Background: This article discusses the complexity of interactions between biotic and abiotic components in the environment, as well as the role of environmental science as an interdisciplinary study of the relationship between humans and the environment. The primary focus is on the concept of sustainability, which encompasses the ability of the earth’s life support system to adapt to environmental changes. Methods: This article employs a literature study approach. Finding: Sustainable development, as an effort to align economic activities with the repair of environmental damage, must uphold three main principles: solar energy, chemical cycles, and biodiversity. Additionally, the article explains the interconnection between water, energy, and food (WEF nexus) in the management of natural resources, as well as the importance of food security, which includes availability, accessibility, and utilization of food. Conclusion: The article shows that food security in Indonesia remains low, particularly in the eastern regions. Novelty/Originality of this article: This research aims to analyze the success of food security in Indonesia and contribute to more effective food security policies