Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country in Asia because 50% of the production of banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh fruit) because it tastes good. In addition, bananas can be processed into banana chips and banana butter, but still, a few who processed it into another durable product. Banana flour has been processed into various types of food, including made into bread, baby food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe bananas into dried noodle food products and evaluate their chemical, physical and sensory contents. This research was divided into 4 stages, namely the production of banana flour, the characterization of banana flour, the manufacture of dry noodle substitution of banana flour and the characterization and sensory analysis of banana flour substitution noodles. The results showed that unripe banana flour contains 12.91% moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%, 81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe banana flour was then applied as a substance of flour substitution in the manufacture of noodles. The results showed that noodles that had the same acceptance as control were noodles containing 10% and 30% unripe banana flour.

Digestibility is part of the sample consumed and not released into the feces. This study discusses about the protein digestibility of tambaqui fish (Colossoma

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The study was conducted to obtain an optimal combination of time and temperature of the drying process of indigenous cocktail yeast mold culture using RSM. The cocktail yeast mold culture was dried using an oven. The cocktail cultures contain Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, namely AC (Amylolytic Culture). The Response Surface Methods (RSM) with Design-Expert® 7.00 software, namely Mixture design with D-optimal was performed. The drying time was between 24-48 hrs and the drying temperature was between 40-50 o C. The total of 16 formulas of the combination of drying time and temperature for processing the dried cultures were produced by RSM. The response chosen was total viability of mold and yeast, water content, water activity, and pH. The result of optimization and verification was obtained by the model: pH (AC) = -0.058A -1.56 x 10 -003 B + 7.13, where A = drying temperature ( o C), B = drying time (hr). The AC optimization was achieved at a combination of drying temperatures and time of 50 o C for 48 hrs. Desirability values were 0.729. The optimum formula for AC has viability of total yeast mold of 7.39 x 10 6 CFU/g, moisture content of 5.62%, a w 0.303, and pH 4.18.

Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibit the growth of spoilage bacteria that contaminated the red tilapia fillet; 2) evaluate the effect of antibacterial compounds produced by Lactobacillus acidophilus and Bifidobacteria biffidum of inhibiting the setback fillet quality, 3) determine the shelf life of red tilapia fillet at room temperature. Antibacterial activity test is done by using the well diffusion method; the rate of deterioration of quality of fish tests done by observing the organoleptic parameters, pH measurement test, total volatile base method. Total number of bacteria were performed by Standard Plate Count (SPC) test. The LAB’s are able to inhibit the growth of spoilage bacteria Pseudomonas aeruginosa about 8.67-9.00 mm and Listeria monocytogenes about 8.33-9.00 mm through the well diffusion method. pH values about 5.71-5.74, TVB values about 1,26-21.43 with SPC test about 1.39-4.83 CFU/mL. The antibacterial compounds could inhibit  the rate of deterioration of quality red tilapia fillets until 14 hours.