Cymbopogon citratus and Cymbopogon nardus are two species of Cymbopogon that are commonly cultivated in Indonesia. Studies have shown Cymbopogon activities and potencies for development for various diseases including diabetic treatment. Both C. citratus and C. nardus have long history for culinary and medicinal herb in Indonesia and therefore have a sustainable commercial production that will support their development for functional food ingredient. This work provides a study about industrial observation in several herbal industries along with literature review of herbal industries condition in Indonesia as a benchmarking study to summarize the required research or technical development of Cymbopogon as functional food ingredients. During industrial observation it was shown that Cymbopogon usage in herbal industries were more popular as flavorings rather than for its functionalities. The industrialobservation to several reputable herbal industries showed that despite the similar infrastructure used for extraction and pulverization method, the industries might have different supply procurement and quality requirement, extraction principle, product character and quality control, and therefore market character. The literature review have shown several studies of Cymbopogon functionalities in organic solvents, empirical uses of Cymbopogon as medicinalherbs in water extract, optimization in Cymbopogon cultivation. Heavy studies have been done in the extraction, usage, and characterization of essential oils from Cymbopogon. Many literature showed formulation of Cymbogon for culinary purpose but there are yet formulation based on its functional activities. Both industrial observation and literature review called in the requirement of more study of activities and stabilities of the Cymbopogon aqueous andethanolic extracts, optimization of post-harvest processing, extraction, and further processing to produce Cymbopogon ingredients based on activities and efficiency, and the determination of active fraction/compound(s) responsible for the activity and formulation of food that will enable the usage direction of functional food ingredients.

Cymbopogon citratus (lemongrass) has a great potential to be commercialized as an antidiabetic medication due to its alpha glucosidase inhibitor (AGI) activity. To achieve this goal, this paper continues the study of extraction optimization at the pilot scale to determine the effect of sample quantities on AGI activity. This experiment comprised three phases: designing the percolator, optimizing the process parameters and conditions, and determining the correlation between various sample quantities and AGI activity. The effects of macerating the plant material prior to percolation and using different solvent flow rates during extraction were observed. Four different variations were used in the extraction process trials: 63.09 cm 3 s -1 , 94.64 cm 3 s -1 , 126.20 cm 3 s -1 , and 189.30 cm 3 s -1 . Sample quantities of 400 g and 500 g were used to upscale the analysis. The results showed that maceration did not significantly increase AGI activity (P < 0.17), but it did shorten the time needed to reach equilibrium concentration. Similarly, the solvent flow rate variations did not affect AGI activity (P < 0.078), but they shortened the extraction time. A significant decrease in AGI activities was observed when switching from laboratory to pilot scale, and an even greater decrease in AGI activity was observed when the sample quantity was increased to pilot scale. It was therefore concluded that lemongrass extract can only be used to maintain optimal AGI activity at the maximum sample quantity of 300 g for the percolator designed in this research, which produced an extraction yield of 39.45±1.59%.

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content and functional properties. Despite of the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe. Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.