Cendol merupakan suatu produk minuman yang banyak digemari oleh anak-anak hingga dewasa .Warna cendol yang biasa ditemui yaitu berwarna hijau. Kekhawatiran pada sebagian konsumen terhadap warna yang terdapat pada minuman cendol yang dijual merupakan warna yang dihasilkan oleh pewarna sintesis yang dapat menimbulkan dampak negatif bagi yang konsumen. Upaya yang dapat dilakukan untuk mencegah semakin banyaknya penggunaan bahan pewarna sintesis yang tidak aman yaitu dengan pembuatan bahan pewarna alami. Salah satu pigmen alami yang berpengaruh untuk digunakan sebagai pewarna alami adalah antosianin yang berasal dari bunga telang (Clitoria ternatea L.). Penelitian ini bertujuan untuk mengetahui bagaiman pengaruh dari penambahan ekstrak bunga telang terhadap sifat kimia yang meliputi nilai proksimat, total antosianin dan aktivitas antioksidan, serta uji organoleptik yang meliputi warna, rasa, aroma, dan tekstur. Variasi perlakuan pada penelitian ini yaitu penambahan ekstrak bunga telang 0,25 gram, 0,50 gram serta 0,75 gram.  Total antosianin tertinggi  (235,24 mg/L) terdapat pada formula dengan penambahan 0,75 gram ekstrak bunga telang, yang memiliki kadar air 82,34%, kadar abu 1,10%, protein 2,16%, lemak 4,18%, dan karbohidrat 11,95%, sedangkan nilai pengujian organoleptik pada parameter warna 2,02; rasa 1,94; aroma 1,80 dan tekstur 1,94.

Indonesia is one of the sugar producing countries in the world, but the domestic sugar industry is still unable to meet the needs of its own country. The condition of sugar self-sufficiency is pursued through the development of sugar cane and also through other sources of raw materials, one of which is from palm sugar. Palm juice quickly changes to acid because of the fermentation process, which is usually caused by late processing after tapping, or because of the uncleanness of the juice container. This study aims to observe the effect of giving natural preservatives in the form of hiris leaf powder, mangosteen peel powder, and palm sugar in maintaining the quality of palm juice done in several concentrations (b / v). The research method used was an experimental method with a method. The first factor was 3 levels of natural preservative types (mangosteen peel powder, sliced leaves, and brown sugar), while factor II was 3 preservative concentration levels (3%, 4.5%, and 6%), and each treatment was repeated 3 times so that it was obtained 27 trial units. The test results showed that the lowest reducing sugar content in palm sugar using natural preservatives was found in the Hiris Leaf with an average of 31.192% and 4.5 treatment dose with an average of 34.683%. While for the lowest moisture content found in palm sugar that uses natural preservatives of mangosteen peel with an average of 1.5983% and the best treatment dose is at dose 3 with an average of 1.1267% Keywords: hiris leaves, mangosteen peel, palm juice, natural preservatives

Persimmon (Diospyros kaki L.) is one type of subtropical fruit plant which is classified as rare in Indonesia. Mature persimmon has a good taste, which is sour, sweet and fresh. Persimmon fruit tends to have perishable properties. Processing persimmon fruit into velva fruit can extend shelf life. Velva fruit is said to be good if it has a smooth texture and low melting speed, so stabilizers need to be added to produce good quality velva products. This study aimed to determine the characteristics of velva persimmon by adding Carboxy Methyl Cellulose (CMC) as a stabilizer during cold storage. Based on the results of the study showed that the concentration of CMC and the length of storage had a significant effect on increasing levels of vitamin C, the higher CMC was added, the higher vitamin C levels in velva persimmon and the longer stored vitamin C levels in velva persimmon decreased. The length of storage time also has a significant effect on total dissolved solids, the longer the storage, the greater the dissolved solids obtained will be. CMC concentration has an effect on velva overrun value, the higher the CMC concentration level is added, the overrun value will decrease further. CMC concentration and storage time significantly affected viscosity, texture and preference test. The best formula for viscosity is K3T1 with CMC concentration of 1.5% and storage time for 3 days. The best formula for texture is K1T1 with 0.5% CMC concentration and storage time for 3 days. The most preferred formula for panelists is the K1T1 sample with a combination of 0.5% CMC stabilizers and 3 days storage time.

Indonesia merupakan salah satu negara produsen gula di dunia, namun industri gula dalam negeri masih belum mampu memenuhi kebutuhan gula dalam negerinya sendiri. Kondisi swasembada gula diupayakan melalui pengembangan gula tebu dan melalui sumber bahan baku lain, salah satunya adalah tanaman aren. Menurut data Dinas Perkebunan Provinsi Jawa Barat (2015), Jawa Barat memiliki areal panen aren seluas 14.204 Ha, dengan produksi 22.489 ton dan produktivitas mencapai 2.781 kg/Ha. Daerah Pasir Mukti di desa Tenjowaringin merupakan daerah penghasil aren di Kabupaten Tasikmalaya Provinsi Jawa Barat. Nira aren yang berasal dari tangkai bunga jantan merupakan bahan untuk memproduksi gula aren. Mutu nira sangat menentukan mutu gula aren. Nira aren cepat mengalami perubahan menjadi asam karena terjadinya proses fermentasi, biasanya diakibatkan karena terlambatnya perlakuan pengolahan setelah penyadapan, ataupun karena tidak bersihnya alat penampung nira tersebut. Banyak penelitian sudah dilakukan untuk memperpanjang umur simpan nira. Salah satu diantaranya dengan menambahkan pengawet alami. Masyarakat Pasir Mukti dulunya biasa menggunakan pengawet alami untuk mempertahankan mutu nira, yaitu daun tanaman hiris (Cajanus cajan) yang ditumbuk atau dihaluskan lalu dimasukkan ke dalam nira aren. Masyarakat biasanya menambahkan gula yang sudah masak ke dalam nira. Hasil penelitian menunjukkan bahwa rasio nilai tambah gula aren sebesar 44 persen sedangkan nira aren sebesar 80 persen. Keuntungan yang diterima pemilik jasa faktor-faktor produksi pada produk gula aren adalah 43 persen dan nira aren 32 persen. Kedua produk ini masih memiliki peluang besar dalam peningkatan produksinya. Kata Kunci : Daun Hiris, Kulit Manggis, Nira Aren, Pengawet Alami

This research was purposed to determine the effect of the addition of egg powder on physicochemical properties and to determine the best formulation treatment according to organoleptic properties. This study used a one-factor Randomized group design (RAK) with 4 treatments (A0: 100% flour, A1: 90% flour + 10% egg flour, A2 : 80% flour + 20% egg flour, A3 : 70% flour + 30% egg flour) and 3 repetitions. The results showed that the combination of adding egg flour had no significant effect on chemical characteristics (ash content), on physical characteristics the combination of adding egg flour had a significant effect on physical properties. The best formulation based on organoleptic properties was the addition of 10% egg flour on texture parameters 5.00 (liked), aroma 4.80 (liked), taste 5.13 (liked), color 5.45 (liked).