The rapid development of science, technology and lifestyle patterns today makeconsumer desire for processed food products not only limited as a source of nutrientsbut also must be able to provide benefits to the health of the body. This creates a termcalled functional food. Functional food is a food that contains active components and isused for the prevention or cure of disease in order to achieve optimal health.Belimbing Wuluh contains active components / pharmaceutic compounds that arebuffer, antibacterial and antioxidant in the root, stems, leaves, and fruits are very usefulfor health. Phytochemical and functional food is known to be associated with theprevention and treatment of various kinds. Functional food made from rawBelimbing Wuluh based on several studies have produced some products both in theform of food and beverages as; candied dried, jam, syrup, jelly drink, candy, dates, andSunti lime. The purpose of this paper is to know what processed food products that canbe used as food or drink from Belimbing Wuluh without reducing the distinctive taste ofBelibing Wuluh. Besides it also provides information that Belimbing Wuluh not only used asfood seasoning but also able to serve as a more commercially processed food productswith high selling value.

Nirwana Beach is one of the tourist destinations in Padang West Sumatra, but almost every day littered by brown seaweed that washed up along the coast. Very unfortunate, the people around still consider this waste and do not know the usefulness and benefits. Brown seaweed has been widely studied. The content consist of alginate, fukosantin and secondary metabolites namely fucoidan. Fucoidan has been made into a supplement as antioxidant, anticoagulant and antithrombotic, antiviral, anticancer, antidiabetic, immunomodulating, antiinflammatory, antilipidemic and antifertilization. The purpose of the study was to determine the antioxidant activity of polyphenol extract from brown seaweed. The brown seaweed was extracted using aquades by heating and without heating, then the extract was evaporated with a rotary evaporator up to a volume of 50 ml extract and then analyzed the total phenol and its antioxidant activity test. The results showed extraction with heating had higher total phenol content than without heating. The total phenol of brown seaweed extract with heating is 669.33 mg galic acid/g, without heating 352.5 mg of gallic acid/g and on seaweed 538.5 mg gallic acid/g. The antioxidant activity of brown seaweed extract is very strong ie 4 ug/ml with heating and 16.6 ug/ml without heating.

The research is aimed at knowing the critical point of halal fried foods in restaurants in Padang. Qualitative method is used in the research. Sources of research data were taken from informants, namely restaurant managers, using snowball sampling techniques. Research data in the form of observations and interviews with informants, as well as observations at the research location. The data in this study is processed by using the software NVivo 11. The results showed that there are three important themes related to food processing techniques in restaurants, these techniquesare frying, boiling with coconut milk, and burning. There are 53 fried food menus, consisting of processed chicken, seafood, fresh fish, beef, eggs, and vegetable ingredients. The identification results show that there are 19 important themes related to the critical point of halal fried foods based on processed chicken, seafood, fresh fish, meat, eggs, and vegetable ingredients. The themes include: (1) how to slaughter animals; (2) cooking oil; (3) salt; (4) flavoring; (5) flour; (6) soy sauce.

The degree of polymerization (DP) of inulin is the number of monomer units in inulin polymer strand. DP inulin can be determined simply using spectrophotometer. This study aims to determine DP inulin from fresh dahlia tubers and dahlia tubers that are stored for fifteen days. Inulin extraction from dahlia tuber was based on the solubility of inulin in hot water and precipitation in ethanol by adding ethanol to final concentration of 80% solution. Reducing sugars in inulin was determined using the DNS method. The absorbances were measured using spectrophotometer at maximum wavelength of 490 nm. Total sugar of inulin was determined using Phenol-Sulfate method, the absorbance was measured at λmax 350 nm. Inulin from fresh dahlia tubers had average DP higher than inulin from dahlia tuber that stored for fifteen days. Inulin that found in this research belongs to the fructooligosaccharide (FOS) group.

This study aims to analyze the effectiveness of multimedia-based learning media in bread courses. The type of this research was experiment, which was done on student of cake class of 2014 which was divided into 2 classes that was experiment class and control class. This experiment analyzes the learning outcomes that multimedia provides with those not using multimedia. By conducting an analysis of the control and experimental class results using the paired sample t-formulas (related samples). The results obtained from this study can be concluded that multi media based learning media on the bread sheet was useful to be used as a medium of learning bakery.