The agricultural sector is currently still become the prime mainstay in national development. It is closely related to manifest and maintain the food sovereignty, provide employment, supporting community welfare, and become the source of various industrial raw material. One of the potentially developed agricultural product is ‘indeterminate’ cereals, named Hanjeli (Coix lacrimo-jobi L.). The plant has some advantages such as tolerance to drought and marginal soil conditions. The grains containing calcium, carbohydrates, fats, high protein, fiber, calcium minerals, phosphorus, iron, thiamine, riboflavin and niacin. Amino acids contained in hanjeli grains consist of amino acids tyrosine, arginine, histidine, glutamate acid, lysine and leucine. Hanjeli has a good prospect to be developed as a substitute for rice and to be processed into prestigious food (functional food). The increasing role of non-rice local food is able to substitute or complement rice or wheat through the development of processing technology for non-rice local food products, both in terms of product diversity and taste, packaging, size, etc. In addition of being consumed by the farmers themselves, hanjeli rice and hanjeli flour can be marketed as functional food products. The availability of superior and local varieties, processing technology, and knowledge about the benefits of functional food play an important role in the development of hanjeli as a future healthy food.

Penggunaan biji TSS (true shallot seed) dalam teknologi budidaya produksi lipat ganda (Proliga) bawang merah telah dikembangkan oleh Badan Litbang Pertanian. Penelitian ini bertujuan untuk menguji kelayakan teknis dan ekonomi teknologi Proliga bawang merah di dataran tinggi. Penelitian dilaksanakan secara partisipatif pada lahan petani seluas 1000 m2 di Kecamatan Argapura, Kabupaten Majalengka (1,000-1,200 mdpl) pada bulan April-Agustus 2019. Penelitian menggunakan rancangan acak kelompok dengan tiga perlakuan dan tujuh ulangan. Perlakuan pertama Trisula biji dengan Proliga, kedua Lokananta biji dengan Proliga dan ketiga Bali Karet umbi dengan teknologi petani. Hasil penelitian menunjukkan bahwa produktivitas bawang merah asal biji Trisula dan Lokananta dengan teknologi Proliga masing-masing sebesar 33.9 ton ha-1 dan 40.17 ton ha-1 sedangkan Bali Karet umbi dengan teknologi petani sebesar 19.5 ton ha-1. Analisis ekonomi terhadap biaya persemaian menunjukkan bahwa teknologi Proliga bawang merah dapat menghemat biaya benih hingga 43% dan R/C rasio Proliga bawang merah lebih tinggi dibandingkan cara petani (R/C Proliga Trisula, Proliga Lokananta, dan cara petani masing-masing sebesar 2.83, 3.35, dan 1.76). Teknologi Proliga bawang merah asal biji secara teknis maupun ekonomi layak dikembangkan khususnya pada dataran tinggi karena produktivitasnya yang tinggi dan menguntungkan petani. Kata kunci: analisis ekonomi, biji bawang merah, kelayakan ekonomis, kelayakan teknis, produktivitas

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<p>Breadfruit flour is largely determined by the treatment during processing. Breadfruit contains quite high phenolic substances, so it can turn brown when it contacts with air. Moreover, the flour from alternatives food sources including breadfruit generally has more inferior in functional quality compare to wheat flour. Chemical modification with sodium metabisulphite and biological modification by fermentation can be done to improve the quality of breadfruit flour. The research objective was to determine the effect of concentration of sodium metabisulphite and types of starters on the characteristics of modified breadfruit flour. The research started from April 2013 to September 2013 at the Laboratory of Mechanization and Agricultural Technology (MTHP) Assessment Institute for Agricultural Technology (AIAT) West Java and Processing Laboratory of Pasundan University Bandung, using Factorial Completely Randomized Design 2 factors (3 types of starter and 2 soaking treatment), repeated 3 times. The parameters observed were physical properties (yield and whiteness), chemical properties (moisture content, ash content, and protein content), and functional properties (amylography). The results showed that the modified breadfruit flour produced has a yield ranging from 7.22 to 30.64% and moisture contents of 2.57 to 7.05%; Fermentation treatment with Bimo-CF starter and sodium metabisulphite produced the best physicochemical properties of breadfruit flour (moisture content 4.47%, ash content 2.28%, protein content 3.91%, and whiteness 77.13%).</p><p> </p><p><strong>PENGARUH PERENDAMAN NATRIUM METABISULFIT DAN JENIS STARTER TERHADAP KARAKTER FISIKOKIMIA TEPUNG SUKUN TERMODIFIKASI</strong></p><p>Pengolahan sukun menjadi tepung sukun sangat ditentukan oleh tahapan proses pengolahannya. Sukun mengandung zat fenolik cukup tinggi, sehingga apabila sudah kontak dengan udara dapat berubah menjadi coklat. Selain itu, tepung dari bahan pangan alternatif termasuk sukun umumnya memiliki mutu fungsional dibawah tepung terigu. Modifikasi proses pengolahan secara kimia dengan sodium metabisulfit (SMS) maupun secara biologis melalui fermentasi dapat dilakukan untuk memperbaiki dan meningkatkan mutu tepung sukun. Tujuan penelitian adalah untuk mengetahui pengaruh penggunaan bahan perendam dan jenis starter terhadap karakteristik tepung sukun termodifikasi. Rancangan yang digunakan adalah RALF (Rancangan Acak Lengkap Faktorial) dengan 2 faktor (jenis starter 3 taraf dan perendaman 3 taraf), diulang 3 kali. Parameter yang diamati meliputi sifat fisik (rendemen dan derajat putih), sifat kimia (kadar air, kadar abu, dan kadar protein), dan sifat fungsional (amilograf). Hasil penelitian menunjukkan bahwa tepung sukun termodifikasi yang dihasilkan memiliki rendemen berkisar antar 7,22 – 30,64% pada kadar air 2,57-7,05%; Perlakuan perendaman dalam sodium metabisulfit (SMS) dan fermentasi dengan starter bimo-CF menghasilkan sifat fisiko kimia tepung sukun terbaik (kadar air 4,47%, kadar abu 2,28% kadar protein 3,91 dan derajat putih 77,13%).</p>