-Response surface methodology (RSM) was applied to study the optimum condition of mango seed kernel oil (MSKO) extraction with n-hexane. In the present paper, for the first time, we provide an optimal condition of MSKO extraction to obtain the maximum of yield, total phenolic content (TPC) and vitamin E. The experiment was conducted using central composite design (CCD) consisted of twenty experimental points including six replicates of center points to study the effect of three independent variables: temperature, time and amount of n-hexane on dependent variables. Data were analyzed using Design-Expert 10 software. The result showed that the optimum condition of MSKO extraction were 54.19°C, 5.24 h and 224.23 mL of n-hexane. In this condition MSKO have yield of 7.03%, TPC of 67.77 mg GAE/g oil and vitamin E of 141.22 mg/L. These results suggest that MSKO has potential as raw materials of food products oil-based and as a natural antioxidant of functional food and for use in food processing.Keywords: mango seed kernel oil / oil extraction / total phenolic content / vitamin E / response surface methodology Résumé -Optimisation de l'extraction d'huile de noyau de mangue à l'aide de la méthodologie RSM.La méthodologie Response surface methodology (RSM) a été appliquée pour définir les conditions optimales d'extraction de l'huile de noyau de mangue avec du n-hexane. Dans le présent article, pour la première fois, est proposée une condition optimale d'extraction de l'huile de noyau de mangue afin d'optimiser le rendement, la teneur en phénols (total phenolic content ou TPC) et en vitamine E. L'expérience a été réalisée en utilisant plan d'expériences composite centré de vingt points expérimentaux avec six répétions de points centraux pour étudier l'effet de trois variables indépendantes : température, temps et quantité de n-hexane sur des variables dépendantes. Les données ont été analysées à l'aide du logiciel Design-Expert 10. Le résultat a montré que les conditions optimales d'extraction de l'huile de noyau de mangue étaient 54,19°C, 5,24 h et 224,23 ml de nhexane. Dans ces conditions, le rendement est de 7,03 %, la teneur TPC de 67,77 mg GAE/g d'huile et la concentration en vitamine E de 141,22 mg/L. Ces résultats soulignent le potentiel de l'huile de noyau de mangue en tant que matière première de produits alimentaires à base d'huile et en tant qu'antioxydant naturel des aliments fonctionnels et pour la transformation des aliments.

The condition where refugees cannot fulfilling their food needs increases the need for emergency food production which is ready to consume. Emergency food can be design as a snack bar that can be produced using blended flour of banana, mung beans, and mung bean sprouts. The purposes of this study were to determine the best formulation of the snack bar and to determine the adequacy of snack bar nutrition content with nutritional adequacy rates per day. This study consists of two stages, first, the determination of the three best formulations from five formulations that have been made through organoleptic testing. The second stage was to determine the nutritional profile from the results of the first phase of research with observational parameters. Based on the organoleptic test results, and make the nutritional profile test results from 3 treatments were respectively water content (5.1%, 5.26%, 5.07%), ash content (2.53%, 2.59%, 2.69%), protein content (9.49%, 9.14%, 8.99%), fat content (19.56%, 19.38%, 19.34%) carbohydrate levels (63.33%, 63.62%, 63.92%), fiber content (1.35%, 1.44%, 1.48%), while for consecutive calorie calculation results (707.99 Cal, 708.59 Cal and 710.6 Cal).The conclusion is Snack bar can fulfill nutritional adequacy rates per day.

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Pengolahan tomat segar menjadi suatu produk selain mampu mempertahankan daya simpannya juga mampu meningkatkan nilai jual dari tomat segar. Penggunaan jenis gula yang berbeda pada pengolahan tomat memberikan hasil yang berbeda pula terhadap karakteristik dan penerimaan panelis dari kurma tomat. Hasil analisa kadar air menunjukkan bahwa penggunaan gula pasir memiliki nila kadar air terendah yaitu 13,8%, tingkat keasaman 5,31 dan mampu mempertahankan tingkat vitamin C setelah pengolahan sebesar 60,25%. Sedangkan penggunaan gula merah pada kurma tomat menghasilkan nilai kadar air sebesar 14,8%, tingkat keasaman 5,84 dan hanya mampu mempertahankan kadar vitamin C setelah pengolahan sebesar 37,82%. Hasil analisa terhadap tingkat penerimaan dari kurma tomat menunjukkan bahwa kurma tomat dengan penggunaan gula pasir lebih disukai dibandingkan dengan penggunaan gula merah.

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