Research Overview
Research Leader: Sunrixon Carmando Yuansah
This research project aims to develop an innovative enzymatic process for producing partially hydrolyzed galactomannan (PHGM) from Palmyra palm (Borassus flabellifer) endosperm using a thermostable mannanase. Palmyra palm is an underutilized tropical resource in Indonesia with significant potential as a sustainable source of functional hydrocolloids and prebiotic oligosaccharides. However, native galactomannan exhibits high viscosity and poor solubility, limiting its application in modern food systems.
The project addresses this challenge by applying thermostable enzymatic hydrolysis to tailor the molecular structure of galactomannan while preserving its functional properties. Unlike conventional acid hydrolysis, enzymatic hydrolysis provides greater selectivity, enabling the production of oligosaccharides with improved physicochemical characteristics and enhanced biological functionality. The use of thermostable enzymes also supports integration into industrial thermal processing, offering higher process efficiency and scalability.
The research focuses on optimizing enzyme concentration, pH, temperature, substrate concentration, and hydrolysis time to maximize the production of functional oligosaccharides while minimizing excessive monosaccharide formation. The resulting products will be characterized using advanced analytical techniques, including ATR-FTIR, Differential Scanning Calorimetry (DSC), optical microscopy, and scanning electron microscopy (SEM). Their prebiotic potential will be evaluated through the growth response of beneficial probiotic bacteria, particularly Lactobacillus plantarum.
This project represents an important step toward transforming Palmyra palm into a high-value ingredient for functional foods and nutraceuticals. It contributes to sustainable food innovation by promoting the utilization of indigenous plant resources, reducing dependence on imported hydrocolloids and prebiotic ingredients, and supporting Indonesia's circular bioeconomy strategy. The research is also expected to establish a scalable platform for future industrial production of prebiotic oligosaccharides and the development of next-generation functional food products.
Research Leader: Dr. Andi Hasizah
This research develops innovative food processing technologies to convert mature coconut water into high-value functional beverages, addressing both environmental sustainability and food industry innovation. As one of the largest coconut-producing countries, Indonesia generates substantial amounts of mature coconut water that are often discarded during coconut processing, despite being rich in electrolytes, minerals, sugars, and naturally occurring bioactive compounds.
The study applies ohmic heating technology, an advanced thermal processing method that provides rapid, uniform, and energy-efficient heating. Compared with conventional pasteurization, ohmic heating offers significant advantages in preserving nutritional quality, flavor, color, and bioactive compounds while ensuring microbiological safety. This technology also reduces processing time and energy consumption, making it an attractive solution for the sustainable food processing industry.
To enhance the nutritional and functional value of the beverage, the research investigates the incorporation of natural bioactive ingredients derived from agricultural by-products, including coffee husks, together with controlled fermentation processes. These approaches aim to improve antioxidant activity, functional properties, sensory quality, and overall consumer acceptance. Comprehensive evaluations include physicochemical analysis, microbiological safety assessment, antioxidant capacity, shelf-life performance, and sensory evaluation.
The project contributes to the development of functional foods, clean-label beverages, and value-added coconut products while promoting the valorization of agro-industrial waste through a circular bioeconomy approach. Expected outputs include novel beverage formulations, optimized ohmic heating processing technology, scientific publications in high-impact international journals, intellectual property protection, and technology ready for industrial application.
By integrating food engineering, food biotechnology, sustainable processing technologies, and circular economy principles, this research supports Indonesia's transition toward sustainable food systems, strengthens the competitiveness of coconut-based industries, and creates new opportunities for functional beverage innovation in global markets.
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2019-2021
2018-2019
2016-2018
Fermented for enhanced cacao flavor
