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This study aims to investigate the impact of packaging type and storage temperature on the physical, chemical, and sensory properties of chili blocks during storage. Additionally, the study aims to identify the optimal packaging and storage temperature combination, as well as to characterize the quality attributes of chili blocks. The experimental design employed was a Completely Randomized Design (CRD) in a factorial arrangement with two factors: packaging type and storage temperature. In this study, using aluminum foil as primary packaging, PP plastic packaging, and paper as secondary packaging, and 3 treatment storage temperatures, each repeated as many as 3 trials, so that it has 18 experimental units. Data analysis using ANOVA with Duncan's Multiple Range Test (DMRT)at a significant level of 5% using the SPSS18 program. The results showed that secondary packaging types and storage temperatures did not significantly affect physical properties (moisture content) and organoleptic properties (color, aroma, texture), but significantly affected the chemical properties (pH, vitamin C, ash content) and secondary packaging types the good for chili block is alufo + plastic packaging and refrigerator storage temperature (10oC), and good chili block characteristics are: Refrigerator storage (temperature 10oC) with alufo + plastic packaging: lowest physical properties (moisture content) 27.29, chemical properties (lowest pH 5.23, Vitamin C 12.91 and ash content 6.35).

Catfish dregs fish bone gelatin extraction still has the potential to be utilized by processing it into flour. Catfish dregs fish bone gelatin extraction can be used as an additional source of calcium in mango fruit leather products. This study goals to know the effect of adding catfish bone meal on the chemical also organoleptic characteristics of mango fruit leather. This study used a CRD with a single factor, the addition of catfish bone gelatin waste flour with 5 levels of treatment, including; P0 (control), P1 (2.5 grams), P2 (5 grams), P3 (7.5 grams), also P4 (10 grams). The variables observed included water content, reducing sugar content, vitamin C content, calcium content also organoleptic properties (color, aroma, texture, taste also overall). The results of adding catfish bone flour had a significant effect on fruit leather moisture, vitamin c, also calcium levels (p <0.05). Treatment P4 produced the best results, especially in terms of water content, vitamin C content also calcium content, while P2 was the best treatment in terms of organoleptic parameters. The results of the chemical characteristics with the best treatment had a vitamin C content of 51.3 mg/100, a water content of 12.6% (ww) and a calcium content of 1.82% and from organoleptics an overall score of 3.77.

This study aims to provide an overview of comprehensive midwifery care in reducing maternal morbidity and mortality at the Paguyangan Health Center, Brebes Regency. According to WHO data in 2023, the maternal mortality rate was recorded at 4,129 per 100,000 live births, with the same rate in Indonesia and 335 per 100,000 in Central Java. In Brebes Regency, there were 54 cases of maternal death caused by various factors. This study used a case study method with a descriptive approach to analyze midwifery care during pregnancy, childbirth, postpartum, newborn care, and family planning programs. The results show that Mrs. Ny. N, aged 35 and with a history of multiparity, had a pregnancy with high-risk factors. Despite this, her delivery proceeded naturally with a spontaneous birth of a female baby, who cried loudly, weighing 3110 grams, and measuring 50 cm in length. During the postpartum period, no complications were found, uterine reflexes were normal, and lochia was physiologically appropriate. The baby was healthy and received hepatitis B immunization and vitamin K1. In the family planning program, the mother chose to use a 3-month injection contraception. The conclusion of this study is that despite the high-risk factors faced by the mother, comprehensive midwifery care can help minimize risks and improve the quality of care during pregnancy and childbirth.

A 37-year-old woman, G3P2A0, at 16 weeks of gestation, came to the community health center for her first antenatal check-up. The patient had no characteristic clinical symptoms, but the triple elimination screening results showed reactivity for HBsAg, with negative HIV and syphilis results. An ultrasound examination revealed a viable intrauterine fetus with normal findings. The patient had not received Hepatitis B immunization or vitamin supplements previously, and the patient's partner had not undergone Hepatitis B screening despite having a work-related risk factor. The patient was given iron and vitamin supplements and referred to the hospital for further evaluation. Comprehensive education was provided regarding modes of transmission, risks of maternal and fetal infection, prevention of vertical transmission, as well as the importance of Hepatitis B immunization and the administration of HBIG to the newborn within 12 hours after birth. This case emphasizes the importance of early antenatal screening, comprehensive education, psychosocial support, and collaboration between the patient, family, and healthcare providers to prevent vertical transmission of Hepatitis B. The education provided included essential preventive measures and infection control steps to protect both the mother and the baby. Proper management and follow-up monitoring are necessary to ensure the health of the mother and baby and prevent further complications.

The rising demand for healthy food is driven by increasing along with public awareness of the importance of a balanced and nutritious diet. One innovation in healthy food products is the development of corn flour-based muffins as an alternative to wheat flour products. Corn flour is a good source contains fiber, B-complex vitamins, and antioxidants such as lutein and zeaxanthin, which are beneficial for health, particularly digestive health and vision. This research aims to formulate healthy corn flour-based muffins with a balanced texture, taste, and nutritional content. The method used includes partially or completely replacing wheat flour with corn flour, as well as adding natural ingredients such as palm sugar as a natural sweetener and vegetable oil as a source of healthy fats. Organoleptic tests were conducted on panelists to assess product acceptability based on appearance, taste, aroma, texture, and color. The results showed that muffins with a composition of 36.5% corn flour and 36.5% wheat flour scored highest in taste and texture, and met the criteria for a healthy food low in sugar and high in fiber. This research demonstrates that corn flour-based muffins are a potential healthy food alternative and can be further developed as part of a healthy lifestyle.

Vitamin A Deficiency (VAD) and iron deficiency anemia (IDA) are global nutritional issues affecting children, particularly in developing countries. The interaction between these two conditions can lead to a more complex condition known as Vitamin A Deficiency Anemia (VADA). This study aims to review the molecular relationship between Vitamin A deficiency and iron metabolism leading to VADA, as well as its impact on children's health. The methodology used in this article is a literature review of various clinical studies, epidemiological research, and relevant molecular experiments. The results show that VADA is primarily a functional iron deficiency, where iron absorption is impaired despite overall body iron levels not being critically low. This mechanism involves the regulation of hepcidin, redistribution of iron, and its effects on erythropoiesis. Additionally, therapy with Vitamin A supplementation has been shown to increase erythropoietin and hemoglobin production in children with dual deficiencies. The implications of these findings highlight the need for more integrated therapeutic strategies that consider both Vitamin A and iron status simultaneously. Further research is needed to understand the molecular mechanisms more deeply involved in this interaction and to develop more effective therapies for children with VADA.

Banana pseudostems are an abundant agricultural by-product that has been largely underutilized. In fact, banana pseudostems contain various nutrients such as vitamins A, B, and C, dietary fiber, and tannins, which offer potential health benefits. This study aims to explore the process of transforming banana pseudostems into an innovative food product in the form of chips, while also examining their potential benefits for health, economy, and the environment. The research was conducted through a one-month community assistance program in Kebonagung Hamlet, consisting of several stages: initial observation to identify potentials and challenges, socialization activities to raise awareness of banana pseudostem utilization, training in processing techniques for making banana pseudostem chips, and product packaging. The results of the observation indicated that the community initially had no knowledge of banana pseudostems as an alternative food source. However, through socialization and training, residents gained awareness of the added value of this agricultural waste and were able to apply simple and hygienic processing methods. The resulting banana pseudostem chips demonstrated a unique flavor, crunchy texture, and good nutritional value, making them a promising healthy snack. From an economic perspective, this innovation can open up new entrepreneurial opportunities, improve household income, and expand the diversification of local food products. Environmentally, utilizing banana pseudostems for value-added products helps reduce organic waste that would otherwise go unused. Thus, the innovation of processing banana pseudostems into chips contributes not only to improving community health and welfare but also supports sustainable development through productive use of agricultural waste.

Jenang Jubung is a typical snack from Gresik City. Its shape is unique and different from jenang in general. Jenang jubung tends to have a chewy, soft, savory, and sweet taste. This study aims: 1) To determine the effect of mocaf flour substitution on the organoleptic properties (chewy, shape, aroma, color, texture, and taste) of jenang jubung. 2) To determine the best nutritional value of Jenang Jubung. This type of research is an experimental study with 3 treatments consisting of 3 levels of mocaf flour substitution 25%, 50%, 75%. The data collection method was carried out by organoleptic testing with a total of 35 panelists consisting of 7 trained panelists and 28 semi-trained panelists. Data analysis used was to find the mean value, single Anova (One Way Anova), and duncan. Furthermore, laboratory tests were carried out on the best products to determine energy, carbohydrates, fiber, protein, fat, ash content, vitamin B1 (thiamine), vitamin B6, vitamin E, vitamin C, potassium minerals, magnesium minerals, phosphorus minerals, calcium minerals, iron minerals, water content. The results of the analysis showed 1) Mocaf flour substitution had a significant effect on (chewy, shape, aroma, color, texture, and taste); 2) The nutritional content of the best jenang jubung was obtained energy 365.80kcal; carbohydrate 51.09%; fiber 2.91%; protein 9.86%; fat 12.91%; ash content 1.05%; vitamin B1 (thiamine) 1.08Mg; vitamin B6 0.92Mg; vitamin E 1.32Mg; vitamin C 4.08Mg; potassium mineral 5.11Mg; magnesium mineral 19.81Mg; phosphorus mineral 105.80Mg, calcium mineral 11.81Mg; iron mineral 2.11Mg; water content 22.16%.

Malnutrition is a condition in which the body does not receive enough essential nutrients, such as protein, vitamins, calories, and minerals, which causes various health problems, especially wasting and stunting, making it a serious concern in children. According to the Basic Health Research, the prevalence of malnourished children in Indonesia remained stable at 17.8% between 2016 and 2017 but decreased to 13.8% in 2018. This case study focuses on a 23-month-old girl from Kuala Keureuto Village, who was observed for three weeks through home visits in 2025. The diagnosis of malnutrition was made in accordance with national guidelines outlined in the Indonesian Minister of Health Regulation No. 2 of 2020, regarding child anthropometric standards. Anthropometric measurements showed that the child's height was 78.3 cm and her weight was 8.8 kg. Based on these measurements, her nutritional status was assessed as follows: A height/age Z-score between -2 and -3 SD indicates stunting, a weight/age Z-score between -2 and -3 SD indicates underweight, while a weight/age Z-score below -2 SD and a BMI/age Z-score below -2 SD are considered well-nourished. After confirming the diagnosis, the patient received nutrition education, supplemental feeding, appetite-stimulating supplements, and growth monitoring. In addition, analyses were conducted to identify factors influencing her condition, concluding that the malnutrition observed in this 23-month-old patient was influenced by parenting behavior, parental knowledge, medical history, incomplete immunizations, and environmental factors.

The KKN Program of Universitas PGRI Adi Buana Surabaya for the 2024–2025 period in Kajeksan Village, Sidoarjo Regency, focuses on the issue of family food security by implementing a mixed farming system based on the use of used goods. This service method uses Participatory Action Research (PAR) through the stages of to know (identifying problems), to understand (socialization of concepts), to plan (design a system from gallons of mineral water), to act (training and assistance in making hydroponics-aquaponic systems, making fish feed from household waste, and natural vitamins), and to change (evaluation and sustainability). As a result, there is an improvement in community skills with the realization of catfish harvest along with optimal kale growth, opening household business opportunities, and creating a sustainable empowerment model through appropriate technology transfer.

The UNS Community Service Program (KKN) Batch 68 was conducted from July to August 2025 in Jaten Village, Karanganyar Regency, Central Java. This program focused on educating the community about the utilization of organic waste, particularly dragon fruit (Hylocereus spp.) peel, which is generally underutilized. Dragon fruit peel has the potential to be developed into functional food products as it contains fiber, vitamins, and pectin. Through the “Dragon Fruit Peel Waste Management into Sauce” workshop, participants were provided with knowledge and skills to process organic waste into value-added products while supporting household food security. The implementation methods included counseling, demonstrations, and hands-on practice. The results showed an increase in community understanding of food waste management, improved skills in processing dragon fruit peel into sauce, and the establishment of communication networks among village cadres for program sustainability. This innovation also holds potential to be developed into micro-enterprises in the healthy food sector.

Dysmenorrhea, or menstrual pain, is a common gynecological problem among adolescent girls and often interferes with their daily activities, school performance, and overall quality of life. Conventional pharmacological treatments such as nonsteroidal anti-inflammatory drugs (NSAIDs) are widely used but may cause side effects with long-term consumption. Therefore, safe and natural alternatives are needed to manage menstrual pain effectively. Carrot juice, which is rich in beta-carotene, vitamin E, and other antioxidants, has been reported to possess anti-inflammatory and analgesic properties that could potentially reduce the severity of dysmenorrhea. This study aimed to determine the effect of carrot juice on reducing menstrual pain in female students at SMAN 1 Trimurjo. A pre-experimental study with a one-group pretest–posttest design was conducted involving 27 students who experienced dysmenorrhea. Pain intensity was assessed before and after the intervention using the Numeric Rating Scale (NRS). Data were analyzed using the Wilcoxon signed-rank test. The results showed that before the intervention, the majority of respondents (85.2%) reported moderate pain, while after consuming carrot juice, 92.6% reported mild pain and 7.4% reported no pain. Statistical analysis revealed a significant difference in pain levels before and after the intervention (p = 0.000, p < 0.05). These findings indicate that carrot juice is effective in reducing dysmenorrhea intensity among adolescent girls. As a safe, affordable, and easy-to-implement non-pharmacological therapy, carrot juice has the potential to be recommended as a complementary approach to menstrual pain management, especially for adolescents who seek natural remedies. Further research with larger samples and control groups is recommended to strengthen the evidence and explore the long-term benefits of carrot juice in menstrual health.

This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with a completely randomized design (CRD) and four treatments (0%, 10%, 20%, and 30% grated carrot substitution) with three replications. Sensory quality tests and hedonic tests were conducted with untrained panelists, and data were analyzed using one-way ANOVA. The results showed that muffins with 20% grated carrot substitution had the best scores in terms of shape and aroma, while 30% substitution produced the best color, texture, and taste in the sensory quality test. The hedonic test showed that 20% substitution was most preferred for shape and color, while 30% substitution was preferred for aroma, texture, and taste. Furthermore, the addition of grated carrots to muffins not only improves the organoleptic quality but also provides additional beneficial nutritional content, such as vitamin A and fiber. This study concluded that the addition of grated carrots can improve the overall quality of muffins and recommends using a 30% substitution for optimal results, as it can enhance the aroma, taste, and texture that consumers prefer without reducing the overall quality of the muffins.

Warfarin (commonly known by its trade name, Coumadin) is an oral anticoagulant that has been widely used for the prevention and treatment of thromboembolic disorders. Despite its clinical benefits, warfarin therapy is complicated by a very narrow therapeutic index and wide inter-individual variability in dose requirements. This variability represents a major challenge for clinicians, as inappropriate dosing may lead to serious adverse outcomes such as bleeding or thrombotic events. A growing body of evidence suggests that genetic polymorphisms are among the most important factors contributing to this variability, particularly those involving the Vitamin K Epoxide Reductase Complex Subunit 1 (VKORC1) gene. VKORC1 encodes a key enzyme that functions as a bottleneck in the vitamin K cycle, playing an essential role in the regeneration of reduced vitamin K (VKH). This active form of vitamin K is required for the γ-carboxylation of vitamin K–dependent clotting factors, including prothrombin and other coagulation proteins. Polymorphisms within VKORC1 can significantly alter the enzyme’s expression and activity, thereby modifying an individual’s sensitivity to warfarin. One of the most clinically relevant variants is the -1639G>A (rs9923231) polymorphism, which reduces VKORC1 transcription and subsequently decreases enzyme activity. Patients carrying the A allele often exhibit increased sensitivity to warfarin and therefore require lower maintenance doses compared to those with the G allele. Understanding these genetic influences not only improves our knowledge of warfarin pharmacogenomics but also highlights the importance of personalized medicine in anticoagulant therapy. Incorporating VKORC1 genotyping into clinical practice could optimize dose prediction, minimize adverse events, and enhance the safety and effectiveness of warfarin therapy. This narrative review aims to provide an in-depth discussion of the complex role of VKORC1 in vitamin K metabolism and its impact on warfarin sensitivity, thereby underscoring the critical relevance of genetic factors in guiding individualized anticoagulation therapy.

Recurrent aphthous stomatitis (RAS) is one of the most common oral mucosal diseases, characterized by recurrent and painful ulcerations of the mobile or non-keratinized oral mucosa. These lesions are often found on the tongue, labial, and buccal mucosa. Clinically, RAS is divided into three types: minor, major, and herpetiform. The minor type is the most common and has smaller lesions, while the major type has larger lesions and often leaves scars. The herpetiform type is characterized by numerous small lesions appearing simultaneously. Factors influencing the immunological response in RAS include genetic predisposition, viral and bacterial infections, food allergies, vitamin and microelement deficiencies, systemic diseases, stress, and hormonal disorders. Several studies have shown that these factors can trigger or worsen the occurrence of RAS lesions. In addition, emotional and physical stress can contribute to increasing the frequency or duration of ulceration. A 36-year-old female patient presented with pain on the inside of the lower lip that had lasted for 10 days. An intraoral examination revealed a unilateral, yellowish-white ulcer on the inner lower lip surrounded by a distinct, reddish erythema. The lesion was approximately 2-3 mm in size, single in size, soft in consistency, and symptomatic. Based on these findings, the treatment plan includes a complete blood count (CBC), which measures various blood components, including red blood cells, white blood cells, and platelets. This examination is necessary to obtain further information regarding the cause of RAS in this patient. RAS is a multifactorial lesion that can occur in the oral mucosa. Supportive tests such as a complete blood count (CBC) are very useful in establishing the diagnosis and providing further guidance in planning appropriate therapy. Appropriate medication is expected to help the patient recover from complaints and prevent recurrence.   Keywords : Recurrent Apthous Stomatitis, Laboratory, Stress

Uric acid is a byproduct of purine breakdown, which is a component found in DNA and food. Purine is broken down into uric acid in the body, and if not excreted properly, it can lead to the accumulation of uric acid in the blood, known as hyperuricemia. If left untreated, this condition can develop into gout, which is characterized by joint pain and inflammation, particularly in the foot joints. In addition to medical treatment through medications, uric acid levels can also be naturally reduced through the consumption of certain foods, one of which is pineapple juice. Pineapple juice is known to have beneficial properties in reducing uric acid levels. Pineapple contains vitamin C, flavonoids, and bromelain. Vitamin C plays an important role in increasing the excretion of uric acid through urine, thereby helping to lower uric acid levels in the body. In addition, the flavonoids in pineapple act as antioxidants, inhibiting the enzyme xanthine oxidase, which is involved in the purine metabolism that produces uric acid. By inhibiting this enzyme, the process of uric acid formation can be reduced. Bromelain, a protease enzyme found in pineapple, also provides additional benefits. Bromelain helps accelerate the healing of swelling and joint pain caused by uric acid, as well as having anti-inflammatory effects that help reduce inflammation. This study was conducted using a case study method with a one-group pretest-posttest design to observe changes in uric acid levels in respondents after consuming pineapple juice. For 7 days, four respondents consumed 200 ml of pineapple juice per day. The results showed a reduction in uric acid levels in all four respondents, indicating that pineapple juice is effective as a supportive therapy in lowering uric acid levels. These findings suggest the potential of pineapple juice as a natural alternative to help manage uric acid levels.

Breast milk (ASI) is the most perfect source of nutrition for infants, especially during the first six months of life. However, many postpartum mothers experience obstacles in producing breast milk optimally. One non-pharmacological alternative to increase breast milk production is the consumption of mung bean extract, which contains lactagogues and B-complex vitamins. This study aims to determine the effect of mung bean extract on breast milk production in postpartum mothers. The method used was a quasi-experimental design with a one-group pretest-posttest approach involving 10 postpartum mothers at PMB Bidan SRI, Selesai Subdistrict, Langkat Regency. The intervention was carried out for seven consecutive days, and data were analyzed using the Wilcoxon Signed-Rank test. The results showed a significant increase in the average breast milk production score from 1.20 to 2.90 after the intervention, with a p-value of 0.004. This indicates that mung bean extract has a positive effect on increasing breast milk production. These findings are expected to serve as a basis for healthcare providers to recommend mung bean consumption in lactation management for postpartum mothers.

Tempeh, as one of Indonesia's traditional fermented foods, plays a vital role in providing affordable vegetable protein and contains various essential nutrients such as vitamin B12, folic acid, and fiber. Tempeh's uniqueness lies in the fermentation process involving local microorganisms that thrive in soybeans. Tempeh from Bayung Lencir, South Sumatra, is known for its traditional production process, which uses no starter culture. This results in a unique microbiota that has not been widely studied during fermentation. Therefore, this study focused on identifying the microorganisms involved in the tempeh fermentation process. The results showed that Rhizopus oligosporus is the primary microorganism responsible for the formation of tempeh's texture and increasing its nutritional value through the production of proteolytic and lipolytic enzymes that aid in the digestion of protein and fat. Furthermore, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus spp. play a crucial role in creating a more acidic environment, thereby reducing the risk of pathogenic microorganism growth and maintaining product safety. However, an uncontrolled fermentation process can also result in contamination by harmful microorganisms, such as Aspergillus niger and Penicillium spp., which can affect the quality of tempeh and potentially produce mycotoxins that are harmful to health. The use of PDA media has proven effective in isolating and observing the morphological characteristics of fungi, such as colony color, texture, and growth rate. This medium provides adequate results in identifying microorganisms involved in the tempeh fermentation process. This research is important for maintaining the quality and safety of Bayung Lencir's signature tempeh and opens up opportunities for the development of local starter cultures that can improve quality control during the fermentation process. Molecular-based research is needed to further explore the identity of microbes and to improve the safety and competitiveness of tempeh in the global market.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.