No abstract

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.

Technology improves exponentially every second and becomes more complex beyond our grasp. Without we realize, everything about ourselves can be found on the internet from mundane things such as our food preferences to private matters such as saving accounts. To manage these information, an artificial intelligence system is required to safeguard, validate and even facilitate our daily tasks. Hypothetically, this issues will lead to the creation of Artificial General Intelligence (AGI), a (hypothetical) machine that could successfully perform any intellectual task that a human being can. Without a doubt, AGI will be a central component to our future society. As AGI further improved itself, roaming fully robotic android may be a common sight in future cities. This is a common plot setting in science fiction stories and is commonly discussed from Western perspective. However, this issue is rarely discussed from the Islamic perspective. Will AGI differentiate between fitna and facts (tabayyun)? Is a humanized android considered human (nas)? Does matter of fiqh relevant to a humanized android? Although seems fictional, it is imperative for the Muslim world to initiate discussion on these issues.

The popularity of Japanese comics or better known as manga had reach worldwide. The production of the manga had also led to the creation of derivative products such as animated series and doujinshi . However, most readers outside Japan accessed these media in a translated format that is published independently from the original publisher. As such, many of the readers might not know the distribution system of the original media. In this paper, we discussed the distribution of manga and doujinshi in Japan. These include discussions regarding the general overview of the manga industry, the different types of published manga and doujinshi , as well as their distribution system. Lastly, this paper also discussed briefly what is the unique characteristic of the Japanese manga and doujinshi industry.

Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogurt. However, the literature is surprisingly scarce on the topic of starter culture interactions in the development of textural properties of dairy yogurt. This study investigated the interaction effect of three common starter cultures, Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, on the viscosity of homemade yogurt. Using Design Expert software, a 10-run mixture model experiment was designed to examine the textural properties developed by single or multiple inoculation of these starter cultures. All yogurt formulations reached the isoelectric point of milk and had pHs in the range 3.97 to 4.32. Yogurt formulations with L. acidophilus and S. thermophilus resulted in viscosities which were similar to commercial yogurt viscosity (1.77 Pa.s), while L. bulgaricus resulted in yogurt with a lower viscosity. Based on the mixture model, L. acidophilus had most influence on the yogurt viscosity, followed by S. thermophilus and L. bulgaricus. In conclusion, L. acidophilus can be used as a single starter culture or combined with other starter cultures to develop high viscosity homemade yogurt. A Combination of S. thermophilus and L. acidphilus can also be used to develop high viscosity yogurts. However, L. bulgaricus should not be inoculated alone or become a dominant ratio in multiple starter culture inoculation as it will decrease the overall homemade yogurt viscosity.