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Jurnal Pangan dan Agroindustri
Published by Universitas Brawijaya
ISSN : -     EISSN : 26852861     DOI : https://doi.org/10.21776/ub.jpa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 1,080 Documents
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Estimating the Shelf Life of Yellow Pumpkin Instant Noodles Using the Arrhenius Model Approach in Different Packages : Pendugaan Umur Simpan Mi Instan Labu Kuning Menggunakan Pendekatan Model Arrhenius pada Kemasan yang Berbeda Chapib Jamaludin; Iffah Muflihati; Arief Rakhman Affandi; Fafa Nurdyansyah
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.3

Abstract

Abstract Gluten-free pumpkin instant noodles is one of the developments of pumpkin-based processed products. The purpose of this study was to determine the shelf life of pumpkin instant noodles using the Arrhenius model ASLT method in different packaging. The types of packaging used were Polypropylene, Aluminium Foil, and SOS (Self-Opening Sack) Paper, which were stored for 42 days at 25, 35, and 45℃ with chemical and sensory variables taken every 7 days. The results of shelf life estimation follow the key parameters of free fatty acid content with the Arrhenius equation ln k =-347.08x-2.5626 and activation energy value of 689.301 cal/mol as the smallest activation value in all treatments. The estimated shelf life at 25℃, packed using SOS (Self-Opening Sack) paper packaging, has the longest shelf life of 67 days. Meanwhile, the aluminium foil and polypropylene packaging were 65 days and 60 days, respectively. As the length of storage increases, the shelf life of the product will get shorter.   Abstrak Mi instan labu kuning bebas gluten merupakan salah satu pengembangan produk olahan berbasis labu kuning. Tujuan penelitian ini adalah untuk menentukan masa simpan mi instan labu kuning menggunakan metode ASLT model Arrhenius dalam kemasan berbeda. Jenis kemasan yang digunakan adalah Polypropylene, Alumunium Foil, dan Kertas SOS (Self Opening Sack) yang disimpan selama 42 hari pada suhu 25, 35, dan 45℃ dengan pengambilan variabel kimia dan sensori setiap 7 hari sekali. Hasil pendugaan umur simpan mengikuti parameter kunci kadar asam lemak bebas dengan persamaan Arrhenius ln k =-347,08x-2,5626 dan nilai Energi aktivasi 689,301 kal/mol sebagai nilai aktivasi terkecil pada semua perlakuan. Hasil pendugaan umur simpan pada suhu 25℃ yang dikemas menggunakan kemasan kertas SOS SOS (Self Opening Sack) memiliki umur simpan yang paling lama yaitu 67 hari. Sedangkan pada kemasan alumunium foil dan polypropilen berurutan adalah 65 hari dan 60 hari. Seiring bertambahnya lama penyimpanan umur simpan produk akan semakin pendek.
Physicochemical, Microbiological, and Sensory Characteristics of Soy Milk Yoghurt with the Addition of Cascara Extract : Karakteristik Fisikokimia, Mikrobiologi, dan Sensori Yoghurt Susu Kedelai dengan Penambahan Ekstrak Cascara Nurofah Eka Kurnia Octaviani; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, Khoiron
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.2

Abstract

Abstract Cascara contains antioxidants and polyphenols that can be used as additives in probiotic drinks, such as soy milk yogurt. The purpose of this study was to determine the physicochemical, microbiological, and sensory characteristics of soy milk yogurt with the addition of cascara extract. The experimental design used RAL (Completely Randomized Design) factorially with different lengths of fermentation for 8 hours, 12 hours, 24 hours, and variations in the addition of cascara extract concentrations of 0.5%, 1%, and 1.5% (b/v). This research method was carried out by making soybean juice, making cascara extract, and continuing to make soy milk yogurt with the addition of cascara extract. The results showed that yogurt had a pH value in the range of 3.24-3.63, color L in the range of 64.32-62.06, color a* in the range of -1.7 to -0.35, color b* in the range of 7.55-8.79, viscosity in the range of 475.33-771.67, protein content in the range of 2.86%-4, 92%, antioxidant activity range 7.69%-51.47%, total titratable acid range 0.88%-1.30%, total lactic acid bacteria (LAB) range 7.11 log CFU/ml to 8.38 log CFU/ml. The result showed that the best treatment was the 24-hour fermentation treatment with the addition of 1% and 1,5% cascara extract.   Abstrak Cascara memiliki kandungan antioksidan dan polifenol yang dapat digunakan sebagai bahan tambahan pada minuman probiotik contohnya yoghurt susu kedelai. Tujuan dari penelitian ini yakni untuk mengetahui karakteristik fisikokimia, mikrobiologis, dan sensori yogurt susu kedelai dengan penambahan ekstrak cascara. Rancangan percobaan menggunakan RAL (Rancangan Acak Lengkap) secara faktorial dengan perbedaan lama fermentasi selama 8 jam, 12 jam, 24 jam dan variasi penambahan konsentrasi ekstrak cascara yaitu 0,5%, 1%, 1,5% (v/v). Metode penelitian ini dilakukan dengan pembuatan sari kedelai, pembuatan ekstrak cascara, dan dilanjutkan pembuatan yoghurt susu kedelai dengan penambahan ekstrak cascara. Hasil penelitian menunjukkan bahwa yoghurt memiliki nilai pH kisaran 3,24-3,63, warna L kisaran 64,32-62,06, warna a* kisaran -1,7 hingga -0,35, warna b* kisaran 7,55-8,79, viskositas kisaran 475,33-771,67, kadar protein kisaran 2,86%-4,92%, aktivitas antioksidan kisaran 7,69%-51,47%, total asam tertitrasi kisaran 0,88%-1,30%, total Bakteri Asam Laktat (BAL) kisaran 7,11 log CFU/ml hingga 8,38 log CFU/ml. Hasil penelitian menunjukkan perlakuan terbaik yaitu pada perlakuan fermentasi 24 jam dengan penambahan ekstrak cascara 1% dan 1,5%.
The Effect of Pre-Cooling and the Soaking of CaCl₂, NaCl, and Ca(OH)₂ on the Physicochemical Quality of Bird's Eye Chili (Capsicum frutescens) during Frozen Storage : Pengaruh Pre-Cooling dan Perendaman CaCl₂, NaCl, serta Ca(OH)₂ terhadap Kualitas Fisik-Kimia Cabai Rawit (Capsicum frutescens) selama Penyimpanan Beku Ali, Dego Yusa; Imanukha, Aizahwa
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.6

Abstract

Abstract Bird’s eye chili (Capsicum frutescens) has high economic value in Indonesia, but fluctuating supply causes price instability and challenges for MSMEs. This study evaluated the effects of pre-cooling and soaking in CaCl₂, NaCl, and Ca(OH)₂ solutions on chili physicochemical properties during 30-day frozen storage. A two-factor Randomized Complete Block Factorial design was applied: pre-cooling (none, room temperature ≈26 °C, cold ≈5 °C) and soaking solution (none, CaCl₂, NaCl, Ca(OH)₂). Parameters observed included color change, hardness, vitamin C, weight change, and titratable acidity. Results showed that soaking solutions significantly affected all parameters, pre-cooling influenced color, hardness, and acidity, and their interaction was significant for vitamin C. The best treatment for MSMEs was cold pre-cooling (≈5 °C) followed by 8% Ca(OH)₂ soaking, yielding minimal color change, high vitamin C, good texture, and maintained acidity.   Abstrak Cabai rawit (Capsicum frutescens) memiliki nilai ekonomi tinggi di Indonesia, namun pasokannya yang fluktuatif memicu kenaikan harga dan menyulitkan UMKM yang bergantung padanya. Penelitian ini mengevaluasi pengaruh pre-cooling dan perendaman dalam larutan CaCl₂, NaCl, dan Ca(OH)₂ terhadap sifat fisikokimia cabai selama penyimpanan beku. Rancangan yang digunakan adalah Rancangan Kelompok Acak Faktorial dua faktor: pre-cooling (tanpa, air suhu ≈26 °C, dan air dingin ≈5 °C) serta jenis larutan perendaman (tanpa, CaCl₂, NaCl, Ca(OH)₂). Cabai disimpan pada freezer selama 30 hari. Parameter yang diamati meliputi perubahan warna, kekerasan, vitamin C, perubahan bobot, dan total keasaman tertitrasi. Hasil menunjukkan larutan perendaman berpengaruh signifikan pada seluruh parameter, pre-cooling berpengaruh pada warna, kekerasan, dan keasaman, sedangkan interaksi keduanya signifikan pada vitamin C. Perlakuan terbaik untuk UMKM adalah pre-cooling air dingin (≈5 °C) diikuti perendaman Ca(OH)₂ 8%, yang menghasilkan perubahan warna terendah, vitamin C tinggi, tekstur baik, dan keasaman tetap tinggi.  
Effect of Sugar Substitution with Date Extract and Honey on the Characteristics of Ginger Hard Candy Sakdiyah, Anis Fatus; Cahyaning Rini Utami
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.1

Abstract

Ginger hard candy is a functional food combining the health benefits of ginger with sweetness. This study examined the substitution of granulated sugar and glucose with date extract (Phoenix dactylifera L.) and honey (Apis mellifera) on the physical, chemical, and sensory characteristics of ginger hard candy. A Completely Randomized Design with five substitution levels (0–100%) and three replications was used. Data were statistically analyzed, and the best treatment was selected using the Effectiveness Index method. Substitution significantly influenced most parameters except color. P1 (100% sugar) showed the highest physical and sensory quality (moisture 0.57%, aw 0.49, reducing sugar 0.13%, antioxidant activity 29.69%), whereas P3 (50% date extract and honey) provided balanced sensory acceptance with markedly higher antioxidant activity (62.26%) and acceptable moisture (1.45%), water activity (0.51), and reducing sugar (0.37%), all complying with SNI and FDA standards. Further study on cooking conditions, packaging, and stability is recommended.
The Color and Chemical Composition of Durian Seed Flour: Effects of Peeling and Boiling Processes: Warna dan Komposisi Kimia Tepung Biji Durian Dengan dan Tanpa Pengupasan serta Perebusan Sovia, Meliza; Puteri, Nafisah Eka; Maliza, Noer Octaviana
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.6

Abstract

Durian seeds, often considered waste, can be applied as basic ingredients for various food and non-food products. This study aims to explore the effects of a combination of boiling and peeling treatments on the quality of durian seed flour. The experimental design employed a factorial Randomized Complete Block Design with two main factors: peeling (with and without) and boiling (with and without). The results showed that TKR (without, boiled) provided the highest yield at 27.06%, while KR (peeled, boiled) produced flour with a brighter color and finer texture. The nutritional content of the durian seed flour was influenced by the treatments, with the highest fat content found in KR (4.80%), while the highest protein content was observed in TKR (8.13%). It can be concluded that processing durian seeds into flour can enhance their value and expand their potential as a food ingredient, with the peeled and boiled treatment being recommended for further product development.   Abstrak Durian memiliki bagian biji yang sering menjadi limbah, meskipun mengandung komponen gizi tinggi seperti karbohidrat kompleks yang dapat diaplikasikan sebagai bahan dasar berbagai produk pangan maupun non-pangan. Penelitian ini bertujuan untuk mengeksplorasi pengaruh kombinasi perlakuan perebusan dan pengupasan terhadap kualitas tepung biji durian. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan dua faktor utama, yaitu pengupasan (dengan dan tanpa) dan perebusan (dengan dan tanpa). Hasil menunjukkan bahwa perlakuan TKR (tanpa dikupas, direbus) memberikan rendemen tertinggi, yaitu 27,06%, sedangkan perlakuan KR (kupas dan rebus) menghasilkan warna tepung yang lebih cerah dan tekstur yang lebih halus. Kandungan gizi tepung biji durian dipengaruhi oleh perlakuan yang diberikan, dengan kadar lemak tertinggi ditemukan pada KR (4,80%), sementara kadar protein tertinggi ditemukan pada TKR (8,13%). Berdasar penelitian ini, dapat disimpulkan bahwa pengolahan biji durian menjadi tepung dapat meningkatkan nilai tambah dan memperluas potensinya sebagai bahan pangan, dengan perlakuan kupas rebus sebagai perlakuan yang direkomendasikan untuk produk olahan pangan maupun non-pangan.
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.): Pengaruh Suhu dan Waktu Ekstraksi Terhadap Karakteristik Fisikokimia Pektin dari Limbah Kulit Rambutan (Nephelium lappaceum L.) Hellena Istrada; Luqman Agung Wicaksono; Muhammad Alfid Kurnianto; Anugerah Dany Priyanto; Hadi Munarko; Andre Yusuf Trisna Putra
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.3

Abstract

Rambutan (Nephelium lappaceum L.) is a tropical fruit commonly grown in Southeast Asia, particularly Indonesia and Malaysia. High consumption of rambutan generates large amounts of peel waste, which remains underutilized despite its potential. Rambutan peel contains approximately 26% pectin and hemicellulose, making it a potential alternative source of pectin to reduce dependence on imports. This study aimed to utilize rambutan peel as an alternative source of pectin. The research investigated the effect of extraction temperature (70, 80, 90 °C) and extraction time (60, 90, 120 min) on the characteristics of pectin using a conventional acid extraction method with a completely randomized design (CRD). Temperature and time variables shows significant effects (P ≤ 0.05) on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. Pectin extraction from rambutan peel at 80 °C for 120 min produced the optimal pectin yield (7.34%), meeting both SNI and IPPA standards.   Abstrak Rambutan (Nephelium lappaceum L.) adalah buah tropis yang banyak tersebar di Asia Tenggara, utamanya Indonesia dan Malaysia. Tingginyakonsumsi rambutan menimbulkan limbah kulit dalam jumlah besar, namun pemanfaatannya masih belum maksimal. Kulit rambutan mengandung 26% pektin dan hemiselulosa, berpotensi sebagai sumber pektin alternatif untuk mengurangi ketergantungan impor. Tujuan penelitian ini untuk memanfaatkan kulit rambutan sebagai sumber pektin alternatif. Penelitian ini mengkaji pengaruh suhu (70, 80, 90 °C) dan waktu ekstraksi (60, 90, 120 menit) terhadap karakteristik pektin menggunakan metode konvensional dengan ekstraksi asam serta rancangan acak lengkap (RAL). Variable suhu dan waktu menunjukkan pengaruh signifikan (P≤0,05) terhadap rendemen, kadar air, kadar abu, berat ekuivalen, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Ekstraksi pektin kulit rambutan pada suhu 80 °C dan selama 120 menit dapat menghasilkan rendemen pektin yang optimal (7,34%) sesuai dengan SNI dan IPPA.
Mikroenkapsulasi Microencapsulation of Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) by Microwave Assisted Foam Mat Drying Method: Study of Type and Concentration of: Mikroenkapsulasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Metode Microwave Assisted Foam Mat Drying: Kajian Jenis Dan Konsentrasi Sudarminto Setyo Yuwono; Hidajatullah, Irbah Hana; Elok Waziiroh
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.5

Abstract

Betacyanin found in dragon fruit skin can be used as a natural dye, but it is unstable to external factors. Microencapsulation is a method used to increase the stability of betacyanin pigments during storage. This study aims to determine the effects of the type and concentration of the foaming agent on the physicochemical characteristics of microencapsulation. The study used a Factorial Randomized Block Design (RBD) with two factors. The first factor is the type of foaming agent (egg white and HPMC), and the second factor is the concentration of the foaming agents (2%, 4%, and 6%). The results of the observations were analyzed using ANOVA, followed by the Tukey test. Based on the study results, the best treatment from the Zeleny method was observed for the egg white foaming type at a concentration of 2%. Water content 4.02%, yield 17.26%, total betacyanin 41.69 mg/L, light stability 88.76%, solubility 81.1%, encapsulation efficiency 56.25%, and yellowness 9.29. This research can provide information on the use of foaming agents, their types and concentrations, and the best treatment.   Abstrak Betasianin yang terdapat di kulit buah naga dapat dimanfaatkan sebagai pewarna alami namun, tidak stabil terhadap faktor eksternal. Mikroenkapsulasi merupakan metode yang digunakan untuk meningkatkan tingkat kestabilan pigmen betasianin selama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pembusa dan konsentrasi pembusa terhadap karakteristik fisikokimia mikroenkapsulasi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor. Faktor pertama jenis pembusa yaitu putih telur dan HPMC dan factor kedua konsentrasi pembusa 2%,4%, dan 6%. Hasil Pengamatan dianalisis dengan ANOVA dan dilanjutkan uji Tukey. Berdasarkan hasil penelitian didapatkan perlakuan terbaik dari metode Zeleny yaitu pada perlakuan jenis pembusa putih telur dengan konsentrasi 2%. Kadar air 4,02%, rendemen 17,26%, total betasianin 41,69 mg/L, stabilitas cahaya 88,76%, kelarutan
Evaluation of the Physicochemical Properties of Noodles with Various Processing Methods of Yellowtail Scad (Selaroides leptolepis cuvier): Evaluasi Sifat Fisikokimia Mi Dengan Berbagai Metode Pengolahan Pada Ikan Selar Kuning (Selaroides leptolepis cuvier) Jenri Parlinggoman Hutasoit; Kharismayati
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.4

Abstract

Noodles are a popular food product typically made from carbohydrates and plant-based proteins. Still, they can also be modified with animal protein. This study aimed to determine the effects of different processing methods for yellowstripe scad on the nutritional value and physical properties of the resulting noodles. Five processing methods were tested: steaming, baking, boiling, frying, and control. The parameters tested included moisture content, fat, protein, carbohydrates, energy, expansion volume, water absorption, and weight loss of the noodles. The results showed that the steaming method retained the highest levels of nutrients (protein 17.88%, carbohydrates 63.23%, energy 414.80 kcal), although it had the lowest expansion volume and water absorption. Frying increased the expansion volume and water absorption but decreased the protein, carbohydrate, ash, and energy content. High-temperature processing influenced the physicochemical changes in theresulting noodles.   Abstrak Mi merupakan produk pangan populer yang biasanya terbuat dari karbohidrat dan protein nabati, namun dapat dimodifikasi dengan protein hewani. Penelitian ini bertujuan untuk mengetahui pengaruh metode pengolahan daging ikan selar kuning terhadap nilai nutrisi dan sifat fisik mi. Lima metode pengolahan diuji: pengukusan, pengovenan, perebusan, penggorengan, dan kontrol. Parameter yang diuji mencakup kadar air, lemak, protein, karbohidrat, energi, volume pengembangan, daya serap air, dan susut bobot mi. Hasil menunjukkan bahwa metode pengukusan mempertahankan nutrisi terbaik (protein 17,88%, karbohidrat 63,23%, energi 414,80 kkal), meski memiliki volume pengembangan dan daya serap air terendah. Penggorengan meningkatkan volume pengembangan dan daya serap air, namun menurunkan kandungan protein, karbohidrat, abu, dan energi.Pengolahan dengan suhu tinggi berpengaruh pada perubahan fisiko-kimia mi yang dihasilkan.  
Comparative Study of Torch Ginger Flower and Curry Leaves Tea: Physicochemical and Sensory Characteristics Ramisham, Nur Sabrina; Seow, Eng Keng
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.1

Abstract

This study investigates the addition of torch ginger flowers and curry leaves to black tea to enhance its antioxidant properties. Physicochemical analysis revealed a decrease in pH due to organic acids, while the addition of these ingredients resulted in changes to a*, b*, and L* color values. Volatile compound analysis suggested potential anti-inflammatory and anticancer benefits. The formulations showed increased total phenolic and flavonoid content, higher antioxidant activity (ABTS, FRAP, DPPH), and increased tannin content, alongside a reduction in caffeine levels compared to the control. Sensory evaluation indicated no significant differences, confirming that the formulations preserved the black tea’s taste. These findings demonstrate that adding torch ginger flowers and curry leaves enhances the health benefits of black tea without altering its sensory qualities.
Dynamic Changes in Xanthine Oxidase Inhibition and Antioxidant Activities During Ganoderma lucidum-Mediated Solid-State Fermentation of Maclura tricuspidata Leaves Ferdiansyah, Mokhammad Khoiron; Young-Hoi Kim; Myung-Kon Kim; Kwang-Pyo Kim
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.2

Abstract

In this study, we investigated the dynamic changes in XOD inhibition and antioxidant activity during solid-state fermentation of Maclura tricuspidata leaves mediated by Ganoderma lucidum. XOD inhibitory activity was measured using an HPLC-based uric acid assay, while antioxidant capacity was evaluated through DPPH, ABTS, and FRAP assays, along with total phenolic and flavonoid content analyses. Notably, XOD inhibitory activity exhibited a linear decline from 83.47 ± 1.35% to 32.50 ± 0.60% over 72 h of fermentation. In contrast, total phenolic content, total flavonoid content, and antioxidant activities showed non-linear, time-dependent variations rather than consistent increases or decreases, suggesting complex biochemical changes. These results indicate that G. lucidum-driven solid-state fermentation triggers dynamic biotransformations in MT leaves. The observed decoupling between antioxidant capacity and XOD inhibition highlights the functional complexity of fermented MT products and suggests potential applications in managing hyperuricemia and conditions related to oxidative stress.

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