Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts

Cocoa shell is one of the main by-products of cocoa beans. It is separated from the nibs and are disposed of, as it could affect the final quality of cocoa products. As a result, a high amount of waste can be produced during mass production of cocoa beans. Indonesia is one of the largest producers of cocoa beans, and thus hundreds of tonnes of cocoa shells being thrown away can be expected each year. Despite being considered waste, cocoa shells are actually nutritionally dense, containing high amounts of dietary fiber and polyphenols. Using the appropriate treatment to remove the naturally occurring mycotoxins in cocoa shells, this underutilized ingredient can have economical value when incorporated into food products. Some products that are included in this review, namely corn extruded snacks, butter biscuits, cooked beef, and a functional beverage, all show an increase in polyphenols and dietary fibers when cocoa shells were added. However, the main challenge of cocoa shell application lies in the sensory acceptability of the consumers. This paper summarizes the overview of the nutritional and chemical compositions of cocoa shell and its potential application in the food industry as a functional ingredient.

Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation. The optimum combination of stevia and sucrose (g/l, 0.211:45, 0.27:45, 0.579:45, 0:75) was determined based on sensory evaluation. The effect of the heating time (30-60 min) and the effect of storage temperature (4 and 25 oC) were evaluated by using product characteristic and microbial activity. Results presented in this work suggest that iota-carrageenan was more suitable to be used to produce RTD soy jelly drink than kappa-carrageenan, with 2% addition as the optimum concentration. The combination of 4.5% sucrose and 0.0579% stevia could produce less sugar RTD soy jelly drink with good sensory acceptance. Standard heating process (30 minutes) could hold the microbial activity below the maximum limit up to 21 day at 4 oC storage condition, but only has 6 hours at 25 oC storage condition. The additional heating time could hold up to about 11 hours. The heating process could increase the texture value of product, and the texture characteristic product would be changing during storage at 4 oC.

Children malnutrition is a crucial problem in developing countries including Indonesia. The root main cause of malnutrition is due to the lack of educational background and low economical condition, resulting in inadequate protein intake that still below the Recommended Dietary Allowance (RDA). It was recorded that 6.89% of children under five years old suffered from malnutrition in Desa Pagedangan, Tangerang Selatan. To overcome this problem, community service was conducted to increase nutritional awareness and fulfill the adequate amount of ­protein in daily basis. The community service covered seminars, cooking demo, and product development of healthy food. The seminar aimed to introduce the importance and benefit of healthy diet to parents, while cooking demo aimed to give ideas and encourage parents to prepare healthy diet. Some questionnaires were distributed after seminars and cooking demo to get the feedback from participant. The results showed both cooking demo and seminars were giving beneficial contribution for participant (83% were agree). The formulation of rice porridge with overripe tempe was conducted aimed to fulfill the RDI of protein with preferable sensory acceptance. The final product showed better sensory acceptance than commercial product with mean value 6.47±0.73 for overall acceptance by hedonic taste. The total protein content per serving able to fulfill 4.5/18 RDI of infants 7-11 months old.

Pineapple juice is frequently consumed for its extensive health benefits, but is prone to microbiological degradation. Pasteurization – as a current preservation technique – have been degrading the nutritional qualities of fruit juices, and the use of synthetic preservatives have been perceived negatively by consumers. In this study, lemongrass essential oil was applied for the preservation of pineapple juice. Agar Well Diffusion Method was used for antimicrobial activity screening of lemongrass essential oil against E. coli, S. cerevisiae, and A. niger, while Broth Macrodilution Method was used in determining Minimum Inhibitory Concentration (MIC) of lemongrass essential oil, which was evaluated to be 0.1%. Furthermore, the addition of 0.1% lemongrass essential oil into pineapple juice had a negative impact regarding the sensorial acceptability, but was able to significantly suppress the microbial count for bacteria, yeast, and mould during 5 days of storage time in chilling temperature (4oC). Vitamin C content degradation and pH changes during storage were not significantly affected by the addition oflemongrass essential oil. Furthermore, the addition of 0.1% lemongrass essential oil was observed to be not synergistic with the enzyme activity of pineapple juice, and has negatively impacted the enzyme stability of the pineapple juice.