This study aims to determine the characteristics of the composition of fatty acids and the constituent ingredients of chocolate bar products made from vegetable oil oleogels and commercial Cocoa Butter Substitute with cocoa butter oleogators. Chocolate compound are made with 10 formulas namely F 1 -F 10 , where F 1 -F 8 uses oleogel from palm oil or soybean oil instead of cocoa butter, while F 9 -F 10 uses commercial Cocoa Butter Substitute (CBS). The formula for making oleogel includes 90% palm oil or soybean oil, 7% and 9% beeswax and 1% and 3% cocoa butter. Fatty acid analysis was performed using the gas chromatography method. The results showed that the highest fat content was obtained in the chocolate paste formula with palm oil oleogel with value of 43.31%, while the lowest was obtained in the cocoa powder formula from the palm oil oleogel with value of 28.80%. While the highest total fatty acid content is found in the formula for chocolate paste and soybean oil oleogel with levels of 93.12%, while the lowest values in the formula for cocoa powder and soybean oil oleogel with levels of 83.77%.

Phytoremediation is a method of using plants to remove pollutants from contaminated soil or waters. Several species of aquatic plants have been used in reducing pollutants in the waters. The purpose of this study was to determine the effectiveness of three species of aquatic plants as phytoremediators to reduce levels of COD and BOD of liquid waste, the effect of tofu liquid waste on the fresh weight of the species, and the chlorophyll of the plants content after treatment. Data obtained through experimental methods through a quantitative approach with non-factorial Complete Randomized Design. Data analysis used Analysis of Variance. The results showed that three types of water plants were effectively used as phytoremediator in tofu waste water with the highest percentage of BOD and COD reduction obtained in a combination of Water lettuce (Pistia stratiotes L.) and Yellow velvetleaf (Limnocharis flava L.) which was 99.42%. Besides, liquid tofu waste is effective in an increase in the species chlorophyll content. In brief, the aquatic plant species are effective to reduce COD and BOD levels and to increase of chlorophyll content and fresh weight of the species.

The inappropriate tempering and cooling process of chocolate will cause the occurrence of white spots on the chocolate's surface (fat bloom). The emulsifier can be used to prevent fat bloom. Lecithin commonly used as emulsifier in chocolate processing, as well as hydrocolloid. Hydrocolloids have the advantage of being able to increase the release of active components and easily dissolve in the digestive system. This study is useful to find out the exact type and concentration of hydrocolloid as an emulsifier in chocolate production to prevent fat bloom appearance. Hydrocolloid types of glucomannan and carrageenan have the potential to be used as the emulsifier at range optimal concentrations 0.1-0.75%.

Fermented cocoa beans are the raw material for making chocolate products. To increase the nutritional content or nutrients of chocolate, chocolate making is carried out with the addition of mustard greens and sweet corn in the chocolate making process. This study aims to determine the chemical, sensory and microbiological characteristics of chocolate with a mixture of mustard greens and sweet corn. This study consisted of 2 treatments, namely chocolate with a mixture of mustard greens and chocolate with sweet corn. This research uses experimental methods and descriptive data analysis. The results of the study obtained mustard green chocolate products have characteristics containing a moisture 1.52%, carbohydrates 54.29%, protein 9.28%, fat 29.74%, crude fiber 1.04%, ash content 1.93%, ALT 2.4 x 102 (colony/g), Escherichia coli < 3.0 (APM/g), and favored by panelists in terms of organoleptic tests (flavor, color, scent and texture). sweet corn chocolate contains a moisture content of 1.34%, carbohydrates 58.33%, protein 10.17%, fat 24.87%, crude fiber 1.27%, ash content 1.96%, ALT 2.8 x 102 (colony/g), Escherichia coli < 3.0 (APM/g), and was liked by panelists in terms of organoleptic tests (flavor, color, scent and texture).

Beberapa dekade terakhir terjadi peningkatan prevalensi infeksi virus, bakteri, dan jamur di seluruh dunia sehingga diperlukan upaya untuk menemukan berbagai obat baru maupun bahan aktif yang dapat meningkatkan fungsi imun tubuh. Imunomodulator atau biological respons modifier adalah berbagai macam bahan baik rekombinan, sintetik, ataupun sistem alamiah yang memperbaiki ketidakseimbangan imun tubuh. Kopi merupakan salah satu bahan alami dengan efek samping minimal yang memiliki efek imonumodulator. Biji kopi kaya akan senyawa aktif polifenol dan alkaloid yaitu asam klorogenat, kafein, trigonelin, dan diterpen yang telah terbukti memiliki efek farmakologi diantaranya sebagai imunomodulator, antivirus, antifungi, antioksidan, antiinflamasi, dan efek antibakteri. Pengobatan atau terapi akibat infeksi virus melalui pemberian rejimen imunomodulator dari bahan alami kopi memiliki efek samping yang minimal dibanding dengan agen sintesis. Review ini akan mengkaji prospek pemanfaatan senyawa aktif biji kopi untuk dikembangkan lebih lanjut sebagai imunomodulator.