ABSTRAKIndustri pengolahan ikan kakap merah (Lutjanus malabaricus) menghasilkan limbah padat dan produk samping dengan jumlah lebih dari 50%, sehingga hasil samping pengolahan ikan kakap merah berupa kepala berpotensi sebagai sumber minyak ikan kaya omega-3. Penelitian ini bertujuan untuk mengetahui metode rendering dan lama ektraksi minyak ikan kaya omega-3 dari limbah ikan kakap merah yang menghasilkan minyak ikan dengan kualitas terbaik. Kepala ikan kakap merah diambil dari salah satu industri fillet ikan di Pasuruan, Jawa Timur, Indonesia. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu metode dan lama ekstraksi, dimana metode yang digunakan adalah rendering basah dan rendering kering dengan lama ekstraksi 1, 2, dan 3 jam dengan ulangan sebanyak 3 kali. Hasil penelitian yaitu didapatkan minyak ikan terbaik pada perlakuan rendering basah dan lama ekstraksi selama 1 jam dengan bilangan peroksida 0,98 meq/kg, kadar asam lemak bebas 1,02%, angka asam 2,02%, rendemen 9,02%, kadar air 4,22% (bb), tingkat kecerahan (L) 43,5, tingkat kemerahan (a) -0,9, dan tingkat kekuningan (b) 2,7, serta memiliki 31 jenis asam lemak dengan kandungan asam palmitat sebagai asam lemak dominan. Minyak ikan hasil penelitian ini juga mengandung omega-3 sebanyak 14,02% serta memiliki kandungan AA, DHA dan EPA. ABSTRACTRed snapper processing industry (Lutjanus malabaricus) produces more than 50% solid waste and by-products, so the by-product of red snapper processing, viz., the fish head is a potential source of omega-3. This study aimed to determine the rendering method and extraction time, producing the best quality fish oil that is rich in omega-3 from the red snapper head. The samples were taken from a fish fillet industry in Pasuruan, East Java, Indonesia. Randomized Block Design (RBD) with two factors has been used to evaluate different rendering methods (wet and dry rendering) and extraction time (1, 2, and 3 hours) in triplicate. The results showed that the best fish oil was produced by wet rendering method in 1 hour of extraction time, achieving peroxide number 0.98 meq/kg, free fatty acid 1.02%, acid number 2.02%, extraction yield 9.02%, water content 4.22% (wb), brightness (L) 43.5, redness level (a) -0.9, and yellowish level (b) 2.7. The fish oil consisted of 31 types of fatty acids with palmitic acid as the major fatty acid. Additionally, the oil also contained omega-3 (14.02%) as well as AA, DHA, and EPA.

Proses pengolahan biji kakao sangat menentukan mutu biji kakao kering yang dihasilkan. Proses fermentasi mempunyai peran yang sangat penting dalam pengolahan biji kakao yaitu pembentukan cita rasa dan aroma biji kakao yang dihasilkan. Tujuan dari penelitian ini adalah memberikan gambaran fermentasi yang ideal dan mencari wadah fermentasi yang bisa digunakan dalam skala produksi kecil dan sederhana. Penelitian ini dilakukan dengan melakukan fermentasi menggunakan dua ukuran wadah yang berbeda, yaitu kotak kayu besar dan kotak kayu kecil. Biji kakao difermentasi selama 3 hari (3x24 jam) dengan pembalikan dan pemantauan suhu setiap hari. Biji kakao hasil fermentasi dikeringkan dengan cara sun drying dan pengeringan mekanis (cocoa dryer) selama ±7 hari. Hasil penelitian menunjukkan fermentasi dengan kotak kayu besar mempunyai efektifitas lebih baik dibandingkan kotak kayu kecil. Biji kakao yang dihasilkan dari fermentasi kotak kayu kecil juga dapat terfermentasi dengan baik sehingga kotak kayu kecil dapat digunakan sebagai alternatif untuk petani yang mempunyai hasil produksi tidak banyak.

This research aims to know the consumer's attitude to the influence of halal logos in UMM Bakery and to know the relationship of consumer attitudes towards the interest of buying halal products in UMM Bakery. The research data was collected with kuisener and involved 62 umm bakery consumer respondents. The results showed that consumer attitude towards halal logo in UMM Bakery is positive, this shows that products with halal logo are the food that consumers want. The results of the analysis of attitudes to the interest in buying halal products in UMM BAkery with the correlation value of the coefficient is 0.901 which means there is a very strong correlation between buying attitudes and interests or correlation is positive

This study describes the making of sago starch bioplastics using glycerol and sorbitol plasticizers with the addition of PVA and chitosan filler. It purposes to compare the effect between the addition of glycerol and sorbitol plasticizers. Bioplastic samples of sago-PVA starch have been made from a mixture of sago starch and chitosan solution that had been dissolved with acetic acid, glycerol/sorbitol plasticizer, and PVA was printed and left in the air for 24 hours, then dried in the oven for 12 hours. Testing the mechanical properties of tensile strength refers to ASTM D882 then tearing strength testing based on method C in JIS K 7128 standard. In addition to testing mechanical properties, morphological tests were also referred to as the JSM-6390A standard and biodegradability tests were carried out qualitatively with DIN EN ISO standards 846, and this Water Uptake test was referred to the ASTM-D570-98 standard. This study found that the glycerol plasticizers have a better value than other comparable materials in biodegradation testing with a value of 82.38%, However, in tensile strength test, sorbitol has better value than other material, namely with the best tensile strength value of 16.12 MPa, 142.05% in elongation, tear strength of 12,729 kgf/mm, and water uptake value of 10.34%.

<p>Red onion is one of the foodstuffs that people in everyday life widely use, but 10% of red onion  cannot be consumed and only becomes waste, namely the peel of the onion. Although the peel of the onion is a waste, the peel of the onion contains flavonol compounds from the flavonoid group that has the potential as antioxidants. So this study was conducted to determine the compounds in the red onion peel that acts as antioxidants. The extraction method used in this research is the maceration method with 80% ethanol solvent. The compound content test was carried out by testing phytochemical compounds by identifying flavonoid compounds, polyphenols, steroids and terpenoids, saponins, alkaloids, anthocyanins, antioxidant activity, and identification of compounds using LC-MS. The study results on qualitative testing of phytochemical compounds showed that the onion peel extract contained positive flavonoids, polyphenols, and saponins. Meanwhile, the identification of compound content of onion peel extract using LC-MS detected flavonoids (14 compounds), polyphenols (1 compound), saponins (2 compounds), and alkaloids (1 compound). The antioxidant activity of the ethanolic extract of the onion peel has obtained an average of 77%, and the total anthocyanin content was an average of 17.87 mg/L. It was found that the natural antioxidant of onion peel extract showed good primary oxidation inhibition ability. So it can be concluded that onion peel extract is effectively used as a natural antioxidant.</p>