Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 °C). The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6th day of storage while, and with the addition of garlic extract (15% and 20%) rotted on the 12th day. The intelligent indication label’s color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality.

Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was  to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room  temperature (28 ± 2oC), and  to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until  12 hours with two replications. The results obtained showed that the smart label indicator changed  color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of  any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.

Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze thecontribution of countries, and analyze the most frequently used keywords. A total of 102 documents were gathered from 66 different sources, including 57 articles, 36 conference papers, 4 reviews, 4 book chapters, and 1 data paper. According to this review, Indonesia is the most productive country in terms of producing articles (92) in this field, as well as having the most citations (315), despite having the lowest average number of citations perarticle. Surya R was the most productive author, with four documents, and Nuraida L had the most citations, with 111. Tempeh was also the most frequently used keyword, with 13 occurrences. It was hoped that this overview would help to advance research in traditional Indonesian food.

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