<p>Tempe “bosok”,sering kali disebut tempe “over ripe” atau “over fermented”, sangat digemari oleh masyarakat Jawa khususnya Jawa Tengah karena memiliki rasa dan aroma yang khas dan dipakai sebagai bahan pembangkit cita rasa alami dalam masakan. Mengingat manfaat yang begitu besar dari tempe “bosok” sebagai bumbu penyedap masakan dan ketersediaannya masih dalam bentuk segar, maka diperlukan suatu teknologi untuk memperpanjang umur simpan dan mempermudah penggunaannya yaitu dengan teknik pengeringan dan penepungan.<br />Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu suhu pengeringan (55°C, 60°C, dan 65°C). Anallisis data menggunakan uji analisis varian (ANOVA), jika ada perbedaan antar perlakuan maka dilanjutkan dengan analisis Duncan Multiple Range Test (DMRT) pada tingkat signifikansi α = 0,05.<br />Karakteristik fisik tepung tempe “bosok” pada berbagai suhu pengeringan adalah: Rendemen berkisar 26,46-29,40%, bulk density 0,52-0,59 g/cm3, kelarutan tepung 99,9956-99,9972%, dan daya serap air 1,39-2,35 ml/g. Berdasarkan karakteristik fisik dan sensoris, tepung tempe “bosok” yang disukai panelis adalah tempe “bosok” yang dikeringkan pada suhu 60°C. Tepung tempe “bosok” dengan suhu pengeringan 60°C menghasilkan rendemen 28,10%, bulk density 0,53 g/cm3, kelarutan tepung 99,9972%, daya serap air 1,96 ml/g, kadar air 8,45%. Karakteristik sensoris tepung tempe “bosok” dengan suhu pengeringan 60°C yang disukai panelis adalah tepung tempe “bosok” yang memiliki warna coklat, aroma khas tempe “bosok” yang tidak terlalu menyengat, dan tekstur yang halus dan kering atau tidak lembab.</p>

<span class="fontstyle0">Penelitian ini bertujuan untuk mengetahui kondisi rendemen optimum dalam proses produksi oleoresin<br />kayu manis pada variasi ukuran bahan, suhu dan waktu kontak selama proses ekstraksi maserasi dan mengetahui<br />karakteristik mutu oleoresin kayu manis yang meliputi kadar sinamaldehid, kadar minyak atsiri, dan kadar sisa<br />pelarut (kadar metanol) . Penelitian ini menggunakan variasi ukuran bahan (20, 50, dan 80 mesh), suhu ekstraksi<br />(45, 55, 65 °C), dan waktu ekstraksi (2, 4, 6 jam). Pada pengolahan data dengan menggunakan </span><span class="fontstyle2">Response Surface<br />Methodology </span><span class="fontstyle0">(RSM) diketahui persamaan optimasi rendemen oleoresin kayu manis yaitu : Y= 21,179 +<br />0,6945X</span><span class="fontstyle0">1 </span><span class="fontstyle0">+0,1371X</span><span class="fontstyle0">2 </span><span class="fontstyle0">-0,0369X</span><span class="fontstyle0">3 </span><span class="fontstyle0">+0,8635X</span><span class="fontstyle0">12 </span><span class="fontstyle0">-0,5757X</span><span class="fontstyle0">22 </span><span class="fontstyle0">-0,4433X</span><span class="fontstyle0">32 </span><span class="fontstyle0">+0,1248X</span><span class="fontstyle0">1</span><span class="fontstyle0">X</span><span class="fontstyle0">2 </span><span class="fontstyle0">-0,4243X</span><span class="fontstyle0">1</span><span class="fontstyle0">X</span><span class="fontstyle0">3 </span><span class="fontstyle0">-0,0660 X</span><span class="fontstyle0">2</span><span class="fontstyle0">X</span><span class="fontstyle0">3 </span><span class="fontstyle0">.<br />Rendemen optimum oleoresin kayu manis yang diperoleh sebesar 21,0513% yang didapat pada kondisi ukuran<br />partikel 38,76 mesh, suhu 55,709°C, dan waktu ekstraksi 4,265 jam. Karakteristik mutu oleoresin kayu manis<br />pada rendemen optimum yaitu kadar sinamaldehid 65,88 %, kadar minyak atsiri 25,95 % dan kadar sisa pelarut<br />( kadar metanol ) 0,33%.</span>

The aim of this study was to investigate the influence using combination of maltodextrin and whey (1:3, 2:2 and 3:1)  as wall material due to quality characteristic of cinnamon (Cinnamon burmanii) oleoresin microencapsulan, including yield, water content, solubility in water, microstructure appeareance, cinnamaldehyde content, and residue of solvent. First of all, the oleoresin was reached from extraction using ethanol 96 % for 4 hours. Then the oleoresin emultion was dried using spray drying method. The experimental design used in this research was Completely Randomized Design (CRD) with one factor (rasio of wall material). The result showed that combination of wall material had significant effect to yield (14,98 - 22,69%), water content (6,20 - 7,04%), residue of solvent (00,50 - 0,63%), cinnamaldehyde content (26,18 - 43,90%), and microstructure appeareance, but unsignificantly affected to solubility in water (92,85 - 95,24%).

Household industry Ayam Ungkep “Mas Haji” is located in Gembongan Village, Kartasura Sub-District, Sukoharjo Regency. The problems faced by household industry ayam ungkep in Gembongan Village are production capacity issues are still small, the packaging is not yet appropriate, does not have nutrition fact, and the difficulty of marketing the resulting product. The solutions offered by the community devotion team are through the following activities such as: (1) The introduction of appropriate technology for the processing of ayam ungkep by chicken feathering machine and freezer; (2) the introduction of packaging technology with vacuum sealer and material variation packaging; (3) testing of nutritional composition of the product; and (4) IT-based marketing training and direct selling strategies. All the programs in this devotion activity have been done well and smoothly. Introduction of chicken feathering machine and freezer can increase production capacity in partner I and storage of ayam ungkep at partner II. Vacuum sealer and varieties of packaging of ayam ungkep can improve packaging efficiency and increase the consumer. IT-based marketing training and direct selling strategies can increase the product sales capacity until 35%.

Chocomix is a chocolate powder drink made from cocoa beans by local farmers in Nglanggeran Village. This study aims to investigate the shelf life of Chocomix using the Accelerated Shelf Life Testing (ASLT) method, particularly the critical moisture content approach. The result of the study shows that the critical moisture content of Chocomix is 4.01% (db). The MSI curve of Chocomix in a temperature of 28 o C forms an isothermal sigmoid curve type II with two curves in the range of aw 0.24 and aw 0.68. The equation obtained from the MSI curve is y = 86. 584X3 -91.893X2 + 28.818X -0.470. The shelf life of Chocomix stored at a temperature of 28 o C in a metalized film with a thickness of 51.89 µm is 16.4 months.