Long-chain omega-3 fatty acids (LCn-3FA) originally from fish have been recognized plays an important role in improving health status. Fortification these LCn-3FAs into foodstuffs will enhance their nutritional and functional value, however, their vulnerability, particularly to oxidation, requires extra protection. The goals of the research were to produce tuna eyes extra virgin fish oil (EVFO) microcapsules rich in DHA protected by mangrove fruit extract as a natural antioxidant and to obtain an extruded cereal with EVFO microcapsules. EVFO was extracted using cool centrifugation, microencapsulated by maltodextrin and arabic gum, and the cereal was formulated as extrusion flake products. The proportion of EVFO extracted from tuna eyes was 10.3596±0.73%. Mangrove fruit extract had a strong antioxidant activity with IC50 of 53.28 ppm. The best microcapsules were gained from arabic gum-maltodextrin coating material and the addition of 4000 ppm of mangrove fruit extract, which had an efficiency value of 93.71%, and round shape with size 6.26 μAm. Cereal with 35 g serving sizes and the addition of 3.6% EVFO microcapsules contributed approximately 134 kcal, 100 mg DHA, and 125 mg omega-3 increasing the great nutritional value.

The purpose of this study is to compare packaged and bulk cooking oils. The FTIR test, viscosity, density, acid number, and organoleptic are all used as research methods. With FTIR results on the C-H spectral group of alkanes seen at 1463.78 cm-1 and 1743.63 cm-1, and the tertiary C=O ester group of triglyceride seen at 1743.66 cm-1 and 1743.63 cm-1. It was determined that bulk cooking oil includes more hydrogen and double bonds than packaged cooking oil. Bulk cooking oil viscosity testing with packaging showed that it was between 38 and 37 MPa, had densities of 0.92 and 0.90 gr/ml, and acid numbers of 0.18 and 0.11 mg of potassium hydroxide. Packaged cooking oil has a more appealing aroma than bulk cooking oil, and both have a sticky flavor. Bulk cooking oil is dark, but packaged oil is yellow. According to the study of the test results, bulk cooking oil is of lower quality and has a greater impact than packaged oil.

The concept of diffraction and interference of light is one of the abstract concepts of physics. The process of light diffraction and interference occurs in the abstract. Learning about diffraction and light interference requires media that represent the events. Cognitive structures can represent the quality of students' understanding. Learning Physics is easier to understand through direct experience in the form of practicum. Abstract Physics concepts will be easier to learn with the appropriate visualization. One of the virtual practicums' media uses PhET virtual simulations to improve students' cognitive structure is measured using concept map questions and supported by description questions. The purpose of this research is to increase the cognitive structure of students by using PhET. This research is quantitative research and the experimental design used the experiment method. There are three groups in the experiment, that is a virtual simulation, a real practicum as an experiment class, and a control class. The results of the one-way ANOVA test on the concept map questions showed a significance value (p) 0.05, meaning that there were differences in cognitive structure between groups. The significance value (p) between the virtual simulation group and the real practicum group was 0.014, while the significance value between the virtual simulation group and the control class was 0.00, meaning that there was a significant difference in learning effectiveness between groups. Based on the data of the research concluded that physics learning assisted by virtual simulations can develop students' cognitive structures on the concepts of diffraction and light interference.