No abstract

Background; petai (Parkia speciosa) is a plant commonly grown and consumed in Southeast Asia, especially Indonesia, Malaysia, and Thailand. The main part of petai that is usually consumed is its seed, while the skin is removed, not used, and becomes waste. Objectives; to analyze 1) the potential for processing and utilizing petai skin waste (PSW) to be a source of antioxidants; 2) the antioxidant extraction process on PSW; 3) antioxidant activity, total phenol, and total flavonoids obtained from PSW; and 4) strategic steps for sustainability of PSW utilization. Materials and Method; this study used secondary data which obtained from literature review. Data was analyzed descriptively by describing and comparing the results of external research related to the utilization of PSW as an antioxidant source. Results; based on ethanol extraction results, PSW has higher antioxidant activity (250 mg/g) than the seeds and the leaf. Petai skin extraction process was carried out by solvent extraction method with various types of solvent. Antioxidant activity was determined by FRAP, ABTS, and DPPH method, while total phenol analysis was used Folin-Ciocalteu method and total flavonoid analysis using the colorimetric method. Based on the economic aspect, the utilization of PSW had a positive impact on the welfare of society, from the social aspect, the utilization of food waste could increase awareness, acceptance, and comfort for the community, from environmental and health aspects, waste utilization could reduce contamination and disease source. Conclusion; PSW had the potential as a source of antioxidants.

Food contamination is not desired by producers or consumers. Safety factor is important in order to prevent side effects due to food contamination that can endanger health. Contamination in food occurs from small to large industries. Sanitation also plays an important role in many industries including the food industry. The research subject was a home industry of beans-based healthy drinks (BBHD), such as mung beans, soybeans, and red beanss drinks at Jukajo Sukses Mulia home industry in Tangerang Regency. This study was conducted to determine the level of security, sanitation, and sources of contamination in the BBHD industry Tangerang Regency. This study was carried out through observation and interview with the owner and the workers of Jukajo Sukses Mulia home industry. The result showed that the level of security and sanitation in the production environment was quite good. The potential source of contamination in the production process was the hygiene of the employees and the cleanliness of the production equipment. The critical control points were be located in filling, chilling, and storing processes. Total plate count value of mung beans, soybeans, and cashwes drinks were too numerous to count (TNTC), 3 x 103, and 2 x 102CFU/ml, respectively. Keywords: food safety, healthy drink, home industry, sanitation

Salad siap santap dikategorikan sebagai produk rentan kontaminasi mikroba, sehingga untuk dapat mengurangi risiko tersebut dibutuhkan usaha eliminasi, salah satunya dengan iradiasi gamma. Tujuan penelitian ini adalah membuktikan pemanfaatan iradiasi gamma mampu atau tidak meningkatkan kualitas salad siap santap dari sisi mikrobiologisnya, menjaga sifat fisik dan kimia produk, serta menguji sensitivitas bakteri patogen terhadap iradiasi dan antibiotik. Sampel penelitian adalah sayur selada keriting (Lactuca sativa L. var. crispa) dan buah mentimun Jepang (Cucumis sativus L. var. kyuri) dengan perlakuan iradiasi 0,5 dan 1 kGy (laju iradiasi 1 kGy/jam). Dilakukan uji mikrobiologi, sifat fisik, kadar air, dan kadar serat kasar. Iradiasi gamma pada sayur selada keriting dan buah mentimun Jepang dengan dosis 0,5 dan 1 kGy terbukti mampu meningkatkan kualitas salad siap santap dengan mereduksi kontaminasi hingga 3 siklus log mikroba, serta mempertahankan sifat fisik dan kimia produk. Sensitivitas bakteri E. coli sayur selada keriting terhadap iradiasi dan antibiotik lebih tinggi dibandingkan dengan buah mentimun Jepang.

Martabak is a popular street food snack that is easy and widely found in the countries of India, Indonesia, Saudi Arabia, and Malaysia. Martabak was first introduced in India, precisely in the region of Kerala. Martabak is an appetizer, side dish or some kind of snack. Indian traders and people who migrate to other countries bring and introduce martabak and become as a process of acculturation of food culture. Martabak itself introduced from India as a dish of stuffed fried bread with topping like meat and vegetables with main ingredient of eggs. In Indonesia, the culture of martabak food is adjusted and modified to form a new sweet martabak textured like pancake that has a thicker texture than savoury martabak. In Saudi Arabia, martabak is also known as two types which are sweet and savoury and often referred as "mutabbaq", while in Malaysia, sweet type of martabak known as "apam balik". AbstractMartabak adalah jajanan popular yang mudah dan banyak ditemukan di negara India, Indonesia, Arab Saudi, dan Malaysia. Awal mulanya martabak diperkenalkan di negara India, tepatnya di wilayah Kerala. Makanan ini diperkenalkan sebagai hidangan pembuka, hidangan sampingan, atau sejenis kudapan. Para pedagang dan warga India yang bermigrasi ke negara lain membawa dan memperkenalkan hidangan ini dan menjadi sebuah proses akulturasi budaya pangan. Martabak sendiri diperkenalkan dari India sebagai sajian roti goreng yang diberi isian seperti daging dan sayur dan bahan utama telur. Di Indonesia, budaya pangan martabak disesuaikan dan dimodifikasi hingga terbentuknya martabak manis seperti panekuk yang memiliki tekstur lebih tebal dari martabak asin. Di Arab Saudi, martabak juga dikenal dua jenis, yaitu manis dan asin yang sering disebut sebagai "mutabbaq", sedangkan di Malaysia, martabak berjenis manis dikenal dengan "apam balik".