Indonesia is the fourth largest country in the world as a coffee producer. Coffee has complex chemical structure with volatile and non-volatile compounds, this composition has an important role in the distinctive coffee’s taste. Fermentation is an important stage in coffee processing, it has a direct effect on the coffee’s quality. So far, many people have done traditional fermentation relying on natural microbes in fresh coffee. The purpose of this study was to improve coffee’s quality by controlled fermentation using added yeast, thereby encouraging the sustainability of coffee production. The coffee cherries were taken from a coffee plantation in Merapi mountain area, Yogyakarta. Yeast isolates used were Saccharomyces cerevisiae and Pichia kudriavzevii. The experimental processes of fermentation were carried out on three different environmental variables, namely: fermentation in bioreactor with inoculum, fermentation in bioreactor without inoculum, and traditional fermentation in an open container. Coffee cherries were peeled by pulper machine then kept underwater for 72 hours, except for fermentation in an open container. Data logger was used to monitor the temperature changes, the moisture content, brix, PH, and color change were measured for each 24 hours during fermentation. From the data analyzed, the moisture content and brix were increased during fermentation. The result indicated that fermentation by yeast addition raised acidity in the final coffee result, this can be shown from the PH result that eventually decreased from 5.83 to 5.49 and 6.15 to 4.29, respectively. The maximum temperature for both yeast species addition was reached at a 24 to 48 hours period. The result showed that the color parameter (LAB) was elevated, except the lightness value from Pichia kudriavzevii fermentation. Result in this study revealed that the type of microorganism will determine the characteristics of the coffee produced, such as the acidity. The specific taste and aroma compound were generated during fermentation by different yeast species.

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Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.