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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ilmu Gizi dan Dietetik
Bimo, Igoy
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Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Public Health

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Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach Fibrianto, Kiki; Zubaidah, Elok; Bimo, Igoy; Miftachurrochmah, Anis; Safindra, Naswadhia; Putri, Belvania Nabila
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1272

Abstract

Jamu, an Indonesian traditional herbal drink, is widely consumed for health maintenance but is often perceived as bitter, pungent, and outdated by younger generations. To preserve this cultural heritage, transforming jamu into kombucha offers both improved sensory appeal and functional benefits. This study examined the characteristics and sensory perception of kombucha made from turmeric and a mix of turmeric–tamarind leaves, evaluated at serving temperatures of 25°C and 9°C. Sensory evaluation employed Rate-All-That-Apply (RATA) and Temporal Dominance of Sensations (TDS), validated using Facial Emotion Recognition (FER) and Facial Landmarks Distance (FLD) analyses via a Convolutional Neural Network (CNN). Results showed that, despite pungent or bitter notes, sourness was the dominant attribute across samples (p < 0.05). Sourness was perceived for a longer duration in kombucha served at 9°C compared to 25°C. Although GC–MS detected bitterness, it did not significantly affect preference (p > 0.05). FER results were dominated by positive expressions (p < 0.05), confirming overall acceptance, while FLD analysis revealed significant changes in five facial landmarks associated with positive emotions. Male participants exhibited more positive expressions than females (p < 0.05). These findings suggest that converting jamu into kombucha effectively enhances its palatability and emotional acceptance, making it a promising strategy to modernize traditional beverages. Jamu based kombucha can thus serve as a culturally rooted, functional drink suitable for Gen Z consumers and adaptable to various serving temperatures.
Research Trends and Thematic Evolution of GABA in Fermentation and Bakery Systems: Bibliometric Analysis Bimo, Igoy; Estiasih, Teti; Sunarharum, Wenny; Wulan, Siti; Fidyasari, Ambar; Ali, Dego; Asrori, Muchammad; Pranita, Meylda
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 3 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.3.618-634

Abstract

γ-Aminobutyric acid (GABA) is a bioactive non-protein amino acid increasingly investigated in fermentation and bakery systems because of its functional, nutritional, and health-promoting properties. The rapid expansion of publications in this field necessitates a comprehensive evaluation of research development, collaboration patterns, and thematic evolution. This study aimed to analyze global research trends related to GABA in fermentation and bakery applications through a bibliometric approach. A cross-sectional bibliometric analysis was conducted using the Scopus database, retrieving publications published between 2017 and 2026 with relevant keywords related to GABA, fermentation, and bakery processes. A total of 1,023 documents were analyzed using performance indicators, co-occurrence networks, thematic mapping, and collaboration analysis. The results demonstrate strong growth in scientific output accompanied by high collaboration intensity, with journal articles dominating publication types. Research productivity is geographically concentrated in Asia, particularly China, Korea, and Japan, while emerging contributions from Southeast Asia and Europe indicate expanding global participation. Core research themes include fermentation processes, microbial metabolism, GABA biosynthesis, and lactic acid bacteria, reflecting the central role of microbial activity in enhancing GABA production. Over time, research focus has shifted from basic fermentation studies toward mechanistic investigations, metabolic analysis, probiotics, and functional food applications. Keyword network and thematic mapping analyses reveal an integrated research structure connecting fermentation technology, biochemical mechanisms, and metabolic or health-related outcomes. Motor themes emphasize metabolism and experimental studies, while application-oriented topics such as probiotics and human health are gaining prominence. Overall, the field has reached a mature and interdisciplinary stage, transitioning from process-centered exploration to application-driven innovation. These findings provide strategic insights for future research directions and support the development of GABA-enriched functional foods and advanced fermentation-based bakery products.
Co-Authors Ali, Dego Ambar Fidyasari Asrori, Muchammad Elok Zubaidah KIKI FIBRIANTO Miftachurrochmah, Anis Pranita, Meylda Putri, Belvania Nabila Safindra, Naswadhia Sunarharum, Wenny Teti Estiasih Wulan, Siti