In coffee processing, coffee husks are usually thrown out, creating a large amount of waste which can potentially pollute the environment. In several countries, coffee husks have been used as a drink and have a high selling value known as cascara tea. The aim of this study is to determine the differences in the chemical characteristics of cascara tea made from three coffee varieties in Aceh Province. This study used a randomized block design with coffee variety as the single factor, either Arabica, Liberica, or Robusta and analyzed by ANOVA. The parameters analyzed were pH value, total dissolved solids, total phenol, and antioxidant activity. The results showed that coffee varieties affected the pH value, total dissolved solids, and total phenol in the brewed cascara. However, coffee varieties do not affect the antioxidant activity of cascara tea. The average pH value of cascara tea obtained was 5.17, total dissolved solids was 0.54 Brix, total phenol was 0.58 mg GAE/ml and antioxidant activity was 70.02%. The highest total phenolic compounds were obtained from Robusta coffee varieties with 0.64 mg GAE/ml. It is necessary to carry out further analysis of the volatile compounds and their correlation with the resulting cascara tea flavor.

Sie reuboh is a traditional festive cuisine from Aceh Besar district – Aceh Province. Sie reuboh named by Acehnese for a 2:1 comparison of red-meat and separated beef tallow boiled with palm vinegar and blended spices. It reported having a long shelf life, exquisite of taste and flavor. Normally, Acehnese cooks this cuisine with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. This study aims to compare the quality of produced siereuboh based on its sensory quality (Hedonic and Qualitative Descriptive Analysis = QDA) and consumer acceptance by hedonic test. Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainlesssteelpot) in four times repetitions. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that sie reuboh cooked with stainless steel pot is preferable in terms of color, aroma, flavor (P≤0,01) than one cooked with clay pot. Furthermore, the QDA showed that from ten examined attributes, brightness, sour and spicy aroma and umami flavor of sie reuboh cooked with stainless steel has higher notes (P≤0,01) than other treatment. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties and higher consumer liking. A post-publication change was made to this article on 11 Mar 2020 to correct the conference title in the PDF header.

Abstrak : Keamanan pangan (food safety) merupakan salah satu ilmu yang membahas aktifitas pencegahan resiko bahaya fisik, kimia dan biologis selama proses pengolahan pangan. Penerapan keamanan pangan ini sangat krusial mengingat meningkatnya kasus keracunan makanan khususnya pada makanan cepat saji seperti catering, restoran atau rumah makan. Kasus keracunan makanan umumnya disebabkan kurangnya penerapan sanitasi dan higiene. Oleh karena itu dalam penerapan keamanan pangan, program Good Manufacturing Practices (GMP) dan Standard Sanitation Operational Procedure (SSOP) menjadi program pra-syarat dalam sistem keamanan pangan. Studi ini bertujuan untuk melaporkan implementasi GMP dan SSOP di Rumah Makan  Wong Solo (RM-WS) Seutui kota Banda Aceh dan menyusun rekomendasi perbaikan kepada RM-WS. Dari hasil pengamatan terhadap lima belas aspek implementasi GMP, RM-WS yang menjadi rekomendasi yaitu untuk memperbaiki kondisi umum sarana pengolahan, pencatatan dan dokumentasi, penyimpanan produk, tindakan pengawasan mutu namun keseluruhan sudah sangat baik. Sedangkan aspek SSOP yang menjadi rekomendasi yaitu kebersihan permukaan yang kontak dengan makanan, pencegahan kontaminasi silang, pelabelan, pemberantasan hama.Implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) at Wong Solo Seutui Restaurant, Banda Aceh CityAbstract. Food safety is one of the study that discusses the prevention of physical, chemical and biological risks during food processing. Implementation of food security is crucial in view of the rise in cases of food poisoning, especially in ready to eat foods such as catering, restaurants or restaurants. Cases of food poisoning are primarily due to lack of sanitation and hygiene use. Thus in the application of food security, the good manufacturing practices (GMP) and standard prescribed procedure (SSOP) become a pre-prerequisite program in food security systems. The study aims to report the implementation of GMP and SSOP at Wong Solo's (RMWS) restaurant, and recommends the suitable improvements to achieve the needs of GMP and SSOP. Based on the results of the GMP implementation of fifteen aspects, the RM-WS that became a recommendation for improving public conditions through processing, record and documentation, product storage, quality control measures but overall are excellent. The SSOP aspect is a recommendation for food-related surface hygiene, cross contamination prevention, labeling, the eradication of pests.

Abstrak: Buah srikaya merupakan buah daerah tropis yang pada saat ini masih sedikit pemanfaatannya dalam proses pengolahan. Buah srikaya juga mengandung gizi yang tinggi. Selama ini buah srikaya hanya diolah menjadi produk selai, dodol, sirup dan manisan. Selain itu, buah srikaya juga dapat diolah menjadi permen jelly. Penelitia bertujua untu mengetahui pengaru penambaha sukrosa pektin terhadap mutu fisikokimia permen jelly srikaya. Rancangan penelitian yang digunakan adalah rancanga aca lengka faktoria yang terdiri dari 2 (dua) faktor yaitu konsentrasi gula (G) dan konsentrasi pektin (P). Faktor I terdiri dari 3 taraf yaitu G1 = 30%, G2 = 45%, dan G3 = 60%, sedangkan faktor ke II terdiri dari tiga taraf yaitu P1 = 0,5%, P2 = 1% dan P3 = 1,5%. Ulangan dilakukan sebanyak 2 kali sehingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan berpengaruh sangat nyata terhadap kadar air dan kadar abu serta berpengaruh tidak nyata terhadap vitamin C, pH, dan total padatan terlarut. Hasil analisis permen jelly srikaya menghasilkan rata-rata kadar air 20,96%, kadar abu 5,58%. Berdasarkan perlakuan terbaik dengan metode rangking dengan konsentrasi gula 60% dan pektin 1% diperoleh kadar abu sebesar 4,072%, kadar air sebesar 21,37%, pH 4,04, vitamin C sebesar 43,12 mg/100g dan total padatan terlarut sebesar 2,90 0BrixThe Effect Of Addition Of Sucrose and Pectin To The Q uality Of Candy Chemicals Of Srikaya Fruit Jelly ( Annona Squamosa L)1 Abstract: Srikaya is a tropical fruit which is processing. In limited why srikaya fruit srikaya contains high nutrition. But has srikaya fruit is only processed into jam, dodol, syrup and sweets. In addition, srikaya fruit can also currently be processed into jelly candy. This study aims to determine the effect of adding sucrose and pectin to chemical quality of srikaya jelly candy. The research was condusted usis factorial complete randomized design consisting of 2 (two) factors. The first factor is the concentration of sugar (G) and the second factor the concentration of pectin (P). Factor I consists of 3 levels, namely G1 = 30%, G2 = 45%, and G3 = 60%, while the second factor consists of three levels, namely P1 = 0.5%, P2 = 1%, and P3 = 1.5 %. The repetition of this expenriment was done twice so that 18 units were obtained and followed with least significance different test. The result shomed that the interaction between treatments had a very significant effect on water content and ash content. The results of the analysis of jelly sugar candy produced an average water content of 20.96%, ash content of 5.580%.

Depik fish (Rasbora tawarensis) is a tpical endemic freshwater fish of Laut Tawar Lake in Central Aceh, Aceh Province. This lake has become the pride of the Gayo community as a source of clean water for various needs, a source of livelihood for residents and a tourist destination. Laut Tawar Lake and depik fish have become the trademark of the city of Takengon, Central Aceh. However, it is unfortunate that due to several reasons such as environmental degradation, introduction of foreign fish, destructive fishing techniques, pollution and climate change globally, depik fish population is currently decreasing drastically. Even depik fish has been appointed as a fish with a threatened status. Studies on the existence of depik fish as local food, form of presentation and nutrition are still rarely carried out. This article tries to review the existence of depik fish and its processed products through several existing studies including classification, distribution, morphological and genetic characteristics of depik fish as well as processing and characteristics of processed products.