A research on formulation and quality improvement of non fermented cocoa bean face maskswith seaweed addition has been done. The purpase of this study was to improve the quality of nonfermented of cocoa bean face mask with seaweed addition to obtaine the most optimal stability. Bykeeping all other ingredients composition constant, the seaweed addition was varied (15, 20, 25) grams,and propylene glycol (10, 7.5, 5) grams refers to a preliminary study of 2.5 grams cocoa paste used for250 grams creams receipe. The results showed that non fermented cocoa beans can be processed asraw materials for the skin care health products (face mask cream). Face mask cream stability test of allformulas with concentrations of 15 g of seaweed, 10 propylene glycol showed a better quality compliedwith cosmetics qualification as face mask cream compared with other compositions on centrifuges test,homogeneity, freeze thaw,physical stability, pH (7.77) and test viscosity (1.35) x103cp. In vitro toxicity testof seaweed face mask cream did not cause irritation effects on the skin.Keywords: Face mask cream, cocoa paste, seaweed, stability, skin irritation

This study aims to determine the characteristics of the composition of fatty acids and the constituent ingredients of chocolate bar products made from vegetable oil oleogels and commercial Cocoa Butter Substitute with cocoa butter oleogators. Chocolate compound are made with 10 formulas namely F 1 -F 10 , where F 1 -F 8 uses oleogel from palm oil or soybean oil instead of cocoa butter, while F 9 -F 10 uses commercial Cocoa Butter Substitute (CBS). The formula for making oleogel includes 90% palm oil or soybean oil, 7% and 9% beeswax and 1% and 3% cocoa butter. Fatty acid analysis was performed using the gas chromatography method. The results showed that the highest fat content was obtained in the chocolate paste formula with palm oil oleogel with value of 43.31%, while the lowest was obtained in the cocoa powder formula from the palm oil oleogel with value of 28.80%. While the highest total fatty acid content is found in the formula for chocolate paste and soybean oil oleogel with levels of 93.12%, while the lowest values in the formula for cocoa powder and soybean oil oleogel with levels of 83.77%.

The purpose of this study was to apply oleogels with cocoa fat oleogators on chocolate spread. Chocolate spread are made from melted chocolate bars with formula BS3, PS3, BK3, PK3, BCBS, and PCBS which contain oleogels from palm oil, cocoa fat, and soybean oil. The results showed that six chocolate spread formulations contain 23 types of fatty acids (fatty content) with each chemical characteristic called fatty acids value namely Cis fatty acids,

Oleogel is lipophilic fat and solid mixture, which solid fat material (oleogelator) with lower concentration (<10%) can absorbed by forming an oleogator network in bulk oil. Oleogel is used to produce fat with desirable structural properties. The aims of this study is to apply oleogel from palm oil and soybean oil with cocoa butter oleogelator in chocolate making. This research was carried out in 2 stages, namely oleogelmaking and chocolatemaking. Chocolatemaking is made with 10 formulas namely F1-F10, where F1-F8 using oleogel as fat replacer, while F9 and F10 using Cocoa Butter Substitute (CBS) as fat replacer as control. The content of water, sugar, fat, protein, metal, and organoleptic test was analyzed. The results showed that oleogel from palm oil and soybean oil with cocoa butter oleogelator can be used as fat replacer in chocolate making. Chocolate that uses oleogel fat has quality characteristics namely; water content of 1.

Seaweed waste has prospects as liquid fertilizer because it contains growth regulator hormon, and a number of macro and micro nutrients. This research aims to utilize seaweed thallus pieces (Eucheuma sp) as a material for making liquid fertilizer for horticultural crops. Stages of the research were: the manufacture of fermentor tank, preparation of raw materials and formulas, fermentation process, testing and applying fertilizer to the plants. Liquid fertilizer formula consists of 90%, 85%, 80%, 75%, and 70% thallus of seaweed (Eucheuma sp) plus EM4 solution and shrimp paste solution. The fermentation process is carried out in a semi-anaerobically for 30 days. The results showed that liquid fertilzer with the best formula was from the fermentation process with 85% thallus seaweed (Eucheuma sp), 10% EM4 solution, and 5% shrimp paste solution. The best formula has contains auxin 150.94, gibberellins 178.55, cytokinin consisted of kinetin 105.98 and zeatin 127.04), pH 7.15, does not contain patogenic bacteria and has a faster plant growth rate than the other treatments. Despite having a high growth regulator hormon content compared to commercial fertilizer however, micro and macro nutrient elements are still low and does not complied with standards