Tepung bonggol pisang kepok  memiliki kandungan  pati yang sama dengan tapioka, amilosa dan amilopektin yang tinggi sehingga dapat dijadikan alternatif sebagai bahan pengisi, pengental dan bahan pengikat di dalam pembuatan sosis. Tujuan penelitian untuk mengukur pengaruh substitusi tepung bonggol pisang kepok terhadap kualitas kimia dan organoleptik.  Materi yang digunakan adalah daging ayam kampung, tepung bonggol pisang, tepung tapioka dan bumbu-bumbu lain. Metode yang digunakan adalah metode Rancangan Acak Lengkap dengan 5 perlakuan yaitu substitusi tepung bonggol pisang: 0%, 5%, 10%, 15%, 20% dan setiap perlakuan terdiri dari 3 ulangan. Variabel yang diteliti adalah kandungan kadar protein, kadar lemak, kadar air, kadar abu, serat kasar dan organoleptik. Hasil penelitian ini membuktikan bahwa dengan substitusi tepung bonggol pisang dalam pengolahan sosis ayam kampung dapat berpengaruh nyata (P<0,05) terhadap kadar protein, kadar lemak, kadar air, kadar abu, serat kasar, rasa, aroma, tetapi tidak berpengaruh nyata (P>0,05) pada warna sosis daging ayam kampung. Simpulan,  penggunaan tepung bonggol pisang kepok mampu mensubstitusi tapioka dan memberikan nilai yang berbeda terhadap kualitas kimia yaitu kadar protein, lemak, air abu dan serat kasar dan sifat organoleptik yaitu, rasa dan aroma serta warna yang sama terhadap sosis daging ayam kampung. Secara kualitas kimia substitusi 15%  tepung bonggol pisang kepok mampu menghasilkan sosis yang lebih baik sedangkan secara organoleptik substitusi tepung bonggol 5% mampu menghasilkan sosis yang lebih baik. Kepok Banana hump flour has the same starch content as tapioca, amylose and amylopectin which is high so that it can be used as an alternative as a filler, thickener and binder in making sausages. The purpose of the study was to measure the effect of substitution of kapok banana hump flour on chemical and organoleptic  The materials used are free-range chicken, kapok banana hump flour, tapioca flour and other spices. The method used is the Complete Randomized Design (RAL) method of 5 treatments, namely the substitution of kepok banana hump flour: 0%, 5%, 10%, 15%, 20% and each treatment consists of 3 tests. The variables studied were protein content, fat content, water content, ash content, crude fiber and organoleptics. The results showed that, the substitution of kapok banana hump flour in making native chicken sausage had a significant effect (P<0,05) on protein content, fat content, ash content, crude fiber, taste, scent, but had no significant effect (P>0,05) on the color of native chicken sausage. In conclusion, the use of kapok banana hump flour is able to substitute tapioca and provide different values to chemical qualities, namely protein, fat, ash water and crude fiber levels and organoleptic properties, namely, taste and aroma and the same color to native chicken meat sausages. In terms of chemical quality, 15% of kepok banana hump flour substitution is able to produce better sausages while organoleptically the substitution of 5% kepok banana hump flour is able to produce better sausages

The purpose of this experimental was to determine the effect of giving complete feed containing silage of banana stems with different levels of feed conversion, efficiency of ration usage, production costs and profits from fattening Bali cattle farmers pattern. Experimental animals employed in this research were 12 heads of growing male Bali cattle of 1 to 1.5 years old with the body weight ranging from 111 to136 kg, with an average of 120.79 kg and coefficient variation (CV) 5.23%, were employed. The experimental design used was completely randomized design (CRD) with 4 treatments and 3 replications: T0: local feeds (commonly used by farmers) + 1 kg complete feed without banana stem silage, T1: (commonly used by farmers) + 1 kg complete feed containing 10% silage of banana stems, T2: (commonly used by farmers) + 1 kg complete feed containing 20% banana stem silage, T3: (commonly used by farmers) + 1 kg of complete feed containing 30% silage of banana stems. Data collected was subjected to Analysis of Variance (ANOVA). The results showed that the effect of treatments was not significantly (P>0.05) on feed conversion, efficiency of ration usage, and profits from, but significantly (P<0.05) to production costs fattening Bali cattle farmers pattern. The conclusion of this study is the provision of complete feed containing silage of banana stems with different levels giving the same effect between treatments on feed conversion, efficiency of ration use and profits, but it has an influence on the production costs of fattening Bali cattle farmers pattern.

The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a completely randomized design consisting of 4 treatments and 3 replications. The treatments were boiling for 5 minutes (R0), boiling time for 10 minutes (R1), boiling time for 15 minutes (R2), and boiling time for 20 minutes (R3). The results showed that the treatment had no significant effect (P> 0.05) on protein content, fat content, collagen, and organoleptic tests which included color, taste, crispness, level of preference, and shape of pork skin crackers. In conclusion, boiling can be done for 5 - 20 minutes, but to produce optimal skin crackers, boiling can be done for 15-20 minutes.

The aim of the study was to determine the characteristics of broiler chicken sausage given kepok banana hump flour (Musa Acuminata Balbisiana Colla) on amylose content, amylopectin content, elasticity, color, taste and aroma of broiler chicken sausage. This study use dan experimental method with a completely randomized design (CRD) consisting of 5 treatments consisted of (P0=20% tapioca flour + 0% kepok banana weevil flour, P1=15% tapioca flour + 5% kepok banana hump flour, P2=10% tapioca flour + 10% kepok banana weevil flour, P3= 5% tapioca flour +15% kepok banana hump flour, P4= 0% tapioka flour + 20% kepok banana hump flour). The results showed that the substitution of kepok banana hump flour whit tapioca flour affected the amylose, amylopectin, elasticity ( P<0,05) and color, teste, aroma P<0,05)  levels in broiler chicken sausage. The highest amylose was added to the substitution of P0 banana hump flour, the highest amylopectin was substitution to P2 banana hump flour and the highest elasticity was P2. The highest sausage color was P0 (brighter red than the typical sausage color), the taste of broiler chicken sausage was highest favored by the substitution of P2 while the sausage aroma was highest at P4 (unscented). It was concluded, kepok banana hump flour substitution tapioka flour in the manufacture of duck sausage and as much as 5% substitution of kepok banana hump flour which combined 15% flour tapioka is choice which could applied Penelitian bertujuan untuk mengetahui karakteristik sosis daging ayam broiler yang diberikan tepung bonggol (Musa acuminata balbisiana colla) terhadap kadar amilosa, kadar amilopektin, kekenyalan, warna rasa dan aroma sosis ayam broiler. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan 4 ulangan. Perlakuan terdiri dari (P0= 20% Tepung tapioka + 0% Tepung bonggol pisang kepok, P1= 15% Tepung tapioka + 5% Tepung bonggol pisang kepok, P2= 10% Tepung tapioka + 10% Tepung bonggol pisang kepok, P3= 5% Tepung tapioka + 15% Tepung bonggol pisang kepok, P4= Tepung tapioka 0% + 20% tepung bonggol pisang kepok). Hasil penelitian, substitusi tepung bonggol pisang kepok terhadap tepung tapioka mempengaruhi kadar amilosa, amilopektin, kekenyalan (P<0,05) dan warna, rasa, aroma (P<0,05) terhadap sosis ayam. Amilosa tertinggi pada substitusi P0 tepung bonggol pisang kepok, amilopektin tertinggi pada substitusi P2 tepung bonggol pisang kapok dan kekenyalan tertinggi pada P2. Warna sosis tertinggi P0 (merah lebih cerah dari warna khas sosis), rasa sosis ayam broiler sangat disukai pada substitusi P0 sedangkan aroma sosis tertinggi pada P4 (tidak beraroma). disimpulkan, tepung bonggol pisang kapok menstitusi tepung tapioka didalam pembuatan sosis daging ayam broiler dan substitusi sebanyak 5% tepung bonggol pisang kepok yang dikombinasikan 15% tepung tapioka merupakan pilihan yang dapat diaplikasikan.

The aims of this study was to evaluate  the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits  (Averrhoa bilimbi L). The design used in this study was a completely randomized design (CRD) which consisted of 4 treatments and 3 replications. The treatments consisted of R0 = control (without the addition of Averrhoa bilimbi L), R1 = 2% addition of Averrhoa bilimbi L, R2 = 4% addition of Averrhoa bilimbi L and R3 = 6% addition of Averrhoa bilimbi L. The parameters observed included total bacterial colonies, antioxidant activity, lipid oxidation, aroma, color, taste and tenderness. The results showed that the administration of Averrhoa bilimbi L affected total bacterial colonies, antioxidant activity and lipid oxidation of se'i beef (P <0.01) where the higher the level of addition of Averrhoa bilimbi L, the higher the antioxidant activity value, the total number of bacterial colonies decreased The value of lipid oxidation decreased while the addition of Averrhoa bilimbi L 2%, 4%, 6% resulted in relatively the same aroma, color, taste and tenderness of se'i. It is concluded that processing se'i sapiwith the addition of Averrhoa bilimbi L at a level of 6% have a good effect on total bacterial colonies, antioxidant activity and lipid oxidation of se'i sapi.