Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women.

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval-round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women's nutrition.

Fabrication of freshness indicators based on methylcellulose-containing color indicator solutions for monitoring the quality of coconut water.

This is the first study to apply intelligent packaging to coconut water. The purpose of this study was to determine the best color indicator solution for making freshness indicator labels based on methylcellulose along with the color change profile of coconut water during storage at room temperature. Three color indicator solutions were used, namely phenol red, bromothymol blue, and methyl red, which were then continued with the fabrication of freshness indicator labels based on methylcellulose from each of these color indicator solutions and applied to coconut water at 25 °C room temperature storage for 24 h with observations every 4 h in the form of pH, total dissolved solids, total acid, turbidity, total microbes, CO2 gas, O2 gas, and freshness indicator label color changes. The values of pH, total soluble solids, and O2 gas decreased with storage time, whereas the values of total acid, turbidity, total microbes, and CO2 gas continued to increase. The methylcellulose-based phenol red freshness indicator label provides the best color change profile that matches the freshness condition of coconut water, namely purplish red (fresh), orange (immediately consumed), and yellow (damaged) so that it can be used as intelligent packaging to monitor the quality of coconut water.