This study aims to find a recipe to make cookies containing the functional ingredient (GABA) from germinated black beans. Results showed that the germination process of black beans consists of three steps. First, black beans were immersed for 6 h and germinated for 60 h. After that, the germinated bean was dried at 70oC for 6 h, ground to 0.20 mm. The cookie recipe included wheat flour 21%, germinated black bean flour 21%, sugar 25%, butter 10%, shortening 10%, and egg 13%. The obtained cookies had a protein content of 13%, lipid 25.1% and high amount of GABA 402 mg/kg.

The objective of this study was to evaluate the effect of alginate edible coating supplemented with glycerol and brown seaweed extract Sargassum polycystum (A-G-S film) on fresh-cut apples. The result obtained with the formula film A-G-S is the concentration of alginate/water 1.0%, glycerol 20%, and additional extract 2.0%. The A-G-S film on the surface of fresh-cut apples has the same antioxidant capacity as A-G-As film, using ascorbic acid as an antioxidant. These fresh-cut apples are recommended to be stored at 5±2oC for 12 days with a commercial acceptance ratio (CAR) of 59.57%. The values of WL, TSS/TA, TPC are respectively 16.51±0.52%, 30.80, and 0.63±0.02 mg/g. The film has an average thickness of 7.04 μm, uniform surface, certain ductility, and water vapor transmittance rate (WVTR) of the film 5.31x10-4 g/mm2.