This study was conducted for two seasons 2021 and 2022 to evaluate the influence of the hot water at 45º C or 50º C, chitosan at 0.5% and modified atmosphere packaging (MAP) at 5% O₂ + 5% CO₂, 5% O₂ + 10% CO₂ and passive MAP presented as control on quality attributes and browning of fresh-cut celery petioles during cold storage at 0º C for 16 days. The results indicated that all treatments were effective in reduced weight loss, color changes, discoloration, chlorophyll loss, total microbial count, polyphenol oxidase activity and maintained total phenolic content and total chlorophyll and overall appearance of fresh-cut celery petioles as compared with passive MAP (control). Fresh-cut celery petioles treated with hot water at 45º C or 50º C and active MAP at 5% O₂ + 5% CO₂ were the most effective treatments in maintaining quality during all storage periods. However, samples treated with hot water at 45º C showed the best quality avoided the loss of green color, retarded the growth of microorganisms, not exacted any browning in the cut surface of petioles and did not exhibit any changes in general appearance till the end of storage period (16 days of storage at 0º C), while hot water at 50 º C and active MAP at 5% O₂ + 10% CO₂ rated good appearance at the same period.

Traditional seafood products in Indonesia are also very diverse, influenced by ethnicity and eating habits. However, the problem is the low level of consumption of seafood products in Indonesia. There is a limited number of traditional seafood products have entered the e-commerce due to the lack of knowledge about consumer demand. To boost the purchase of traditional seafood product, consumers’ perception need to be explored as it plays prominent role in a successful food product. The aims of this research are to explore the perceived risks and benefit factors and also the impact of inovation-addoption characteristics, perceived risks, and benefit factors to purchase intention of consuming traditional processed seafood on e-commerce. The result of this research is that the types of perceived risk factors which significantly influence intention to buy seafood product on e-commerce is security risk. Meanwhile, consumers also consider the benefit of product as the significant factor to buy traditional seafood on e-commerce.

Muara Gembong Village, in Bekasi Regency, West Java is an area that has a variety of potential local food ingredients that can improve the welfare of the surrounding community. It is necessary to map the consumption and use of local food ingredients in the area so that it can be identified the type of food that needs to be developed as a strategy to improve food security in Muara Gembong village. One way to identify this is by analyzing the community's food consumption patterns. This study aims to analyze food consumption patterns as a step in mapping future food needs based on local food potential in households in Muara Gembong village. The method used is descriptive quantitative with respondents in the form of household members consisting of father, mother, and children with a range of age from 17 years to 60 years. The data collection technique used was using a questionnaire distributed to 100 respondents. The results of this study stated that the types of foodstuffs with a high level of consumption were white rice, shallots, chilies, bananas, papaya, beef meatballs, chicken meatballs, and tilapia fish. The results of the mapping show that the food consumption patterns of the people in Muara Gembong village are still relatively less varied and centered on one type of food in each group, so it is necessary to use other food ingredients as an effort to diversify, especially local food that has the potential as food for the future.

Instant corn noodles can be manufactured using the air drying and frying process. The objective of this study was to determine the optimum process parameters and emulsifier concentration to produce instant corn noodles from 100% corn flour with relatively good quality characteristics using a cooking-forming single screw extruder. This study consisted of two stages, namely the determination of corn noodles with the fastest cooking time using emulsifier concentrations of 0, 0.5, 1, and 1.5% from the weight of corn flour, as well as the optimization of the manufacturing process using Response Surface Methodology. Wet corn noodles were dried using dry air at room temperature and fried using deep fat frying. The results showed that the dry corn noodle with a 1% emulsifier has the fastest cooking time of 6.1 minutes to reach the optimum cooking level. The optimum process combination was a drying time of 0 minutes and a frying process at 115 °C for 10 minutes. The verification of this process showed that instant corn noodles' water content, cooking loss, and elongation percentage were 13.32%, 10.50%, and 127.48%, respectively, in a 95% confidence interval. In addition, the cooking time of these optimized instant corn noodles was 6.8 minutes.

Food vulnerability is a growing plague developing countries, neglecting local foods. Better knowledge of local foods is necessary to improve their consumption. The objective of this study is to identify the types of local millet, sorghum and cowpea foods in the North Central Region from a socio-cultural perspective. The methodology consisted of organizing 12 focus groups to respond to an individual questionnaire on the socio-cultural characteristics of participants and their knowledge of their millet, sorghum and cowpea-based diet. The focus groups targeted women and men in the young, adult and senior age groups in the communes of Lebda and Boussouma. Among the traditional dishes inventoried, 25 commonly consumed dishes were selected and reproduced by rural women. A total of 44 traditional foods, 3 improved traditional foods and 4 imported foods based on millet, sorghum and cowpea were inventoried. Socio-cultural knowledge of these foods differed by age group, but was identical for the two rural communes. Among these foods, some are consumed routinely or occasionally, while others are specific to vulnerable groups. Knowledge of the types of foods will help guide nutrition policy to promote the consumption of some types of foods.

Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90 ^o C, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the favourite u rite oyster mushroom is rendang cooked for 7 hours. The consumer acceptance of the taste, colour, aroma and texture has the highest presentation. This result is supported by the t-test analysis with the significance number. Furthermore, the chemical analysis between white oyster mushroom rendang and beef rendang showed that white oyster mushroom rendang had a lower FFA and moisture content.

The incorporation of insects in everyday foods is developing area. Therefore, the aim of this study was to determine the optimal percent replacement (5.0, 7.5 or 10.0%) of lean pork meat with cricket power (CP) in cooked sausages. For this purpose, the quality and safety were evaluated through the following parameters: pH, moisture, water activity, TBA value, colour (L*, a*, b*), texture and sensory profile, microbiological status and microstructure during seven-day cold storage. The pH of cooked sausages with CP increased while the moisture decreased. At the end of cold storage TBA values of cooked sausages with CP were lower compared to the control. Dose depended decrease of colour lightness (L*) and redness (a*) was observed after lean pork meat replacement in batters and cooked sausages. Both the texture profile analysis and sensory panel found increase of hardness and springiness of the cooked sausages with 7,5 and 10% CP. The microbiological status of the cooked sausages was not compromise by the addition of CP. Disruptions in the microstructure of both batters and cooked sausages were observed. Dose depend size increase of fat globules and air bubbles in the batters with 7,5 and 10% replacement of lean pork meat was observed leading to their destabilization. Overall, the 5% replacement of lean pork meat with CP affect in most positive way all evaluated parameter of the cooked sausages. Higher percent replacement could be possible after evaluation emulsion stability and gel formation of the insect-based hybrid meat products.

Despite legumes, oil seeds and small grains being highly nutritious, there is a paucity of evidence of their potential in alleviating undernutrition. Proximate macro and micronutrient composition of substrates was done using the Association of Analytical Chemists (AOAC) method. Calcium, iron, and zinc were determined by a flame Atomic Absorption Spectrophotometer while potassium (K) was determined using a flame photometer. Sesame had significantly higher Ca (221.1mg/100g), K (149.1mg/100g), Fe (8.1mg/100g) and Zn (4.34mg/100g) compared to groundnuts. Food blends were formulated from sorghum, millet, sesame, and groundnuts. The food blend product had a significantly higher protein and mineral content compared to the control sample (Sorghum). Blend 5 yielded the best results in terms of K (83.56mg/100g), Ca (10.85mg/100g), Fe (8.79mg/100g) and Zn (0.79mg/100g) content as well as taste, flavour, and appearance although Zn content was relatively low. Sensory evaluation of the food blends showed that the taste, flavour, appearance, and texture were significantly different from the control sample. The blending of small grains with sesame significantly improves essential micronutrients especially Fe which met the WHO/FAO recommended dietary intake. Partial budget analysis shows that the rate of return was maximised by changing from Blend 4 to Blend 5 by 1164.7%.

The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI led to optimal production of plant-based minced meatballs with high protein content (10.79 g/100 g), low fat content (2.08 g/100 g), and an overall liking score exceeding 7.0, indicating acceptability. These findings confirm that PPI is a practical alternative to meat proteins for producing plant-based meat products.