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Inhibiting α-amylase enzymes work is an effort to minimize diabetes mellitus.The enzyme will not hydrolyze carbohydrates so it can reduce the absorption of glucose. The purpose of this research is to know the ability of water extract of red kidney beans (Phaseolus vulgaris l.) in inhibiting the enzyme α-amylase in the breakdown of carbohydrates. The study was described with three repetitions of the treatment. The α-amylase enzyme activity of enzyme tested. A water extract of red kidney beans tested α-amylase enzyme activity inhibitor with the variation of a concentration of 2.5 mg/ml, 5 mg/ml, 7.5 mg/ml, 10 mg/ml, and 12.5 mg/ml. Acarbose as control. The value of the linear regression equation put on from the standard curve to obtain the starch sugar levels a reduction was formed. The less reduction sugar, showed an inhibitory enzyme of α-amylase. Research data shown at the mean ± SD. Results showed α-amylase enzyme activity of 4776.63 U/ml. Samples were given treatment to a water extract of red kidney beans with a concentration of 2.5 mg/ml and 5 mg/ml did not show the presence of the sugar reduction. While the sugar reduction formed on samples that have been given a water extract of red kidney beans on the concentration of 7.5 mg/ml, 10 mg/ml, and 12.5 mg/ml with reduction sugar level amounted to 2.13 mg/ml, 3.75 mg/ml, and 40.79 mg/ml. When compared to the drug control, i.e. Acarbose, reduced sugar levels (27 mg/ml) larger than a water extract of red kidney beans on the concentration of 7.5 and 10 mg/ml, but smaller than the water extract of red kidney beans at concentrations of 12.5 mg/ml. A water extract of red kidney beans with a concentration 2.5 mg/5 mg/ml and ml have the ability as the enzyme α-amylase inhibitor, indicated by the formation of sugar no reduction in the sample. Keywords: water extracts of red kidney beans; the enzyme α-amylase inhibitor ABSTRAK Salah satu cara menanggulangi diabetes mellitus yaitu dengan menghambat kerja enzim α-amilase yang menghidrolisis karbohidrat sehingga mengurangi absorbsi glukosa. Tujuan penelitian ini adalah untuk mengetahui kemampuan ekstrak air kacang merah (Phaseolus vulgaris L.) dalam menghambat enzim α-amilase dalam memecah karbohidrat. Penelitian ini bersifat deskriptif dengan dilakukan pengulangan perlakuan sebanyak 3x. Enzim α-amilase diuji aktivitas enzimnya. Ekstrak air kacang merah diuji aktivitas enzim α-amilase inhibitor dengan variasi konsentrasi 2,5 mg/ml, 5 mg/ml, 7,5 mg/ml, 10 mg/ml, dan 12,5 mg/ml. Acarbose sebagai kontrol. Nilai tersebut dimasukkan pada persamaan regresi linear dari kurva standar pati untuk mendapatkan kadar gula reduksi yang terbentuk. Semakin sedikit gula reduksi yang terbentuk menunjukkan adanya penghambatan enzim α-amilase. Data penelitian ditampilkan pada mean ± SD. Hasil penelitian menunjukkan aktivitas enzim α-amilase sebesar 4776,63

<p>Tempe “bosok”,sering kali disebut tempe “over ripe” atau “over fermented”, sangat digemari oleh masyarakat Jawa khususnya Jawa Tengah karena memiliki rasa dan aroma yang khas dan dipakai sebagai bahan pembangkit cita rasa alami dalam masakan. Mengingat manfaat yang begitu besar dari tempe “bosok” sebagai bumbu penyedap masakan dan ketersediaannya masih dalam bentuk segar, maka diperlukan suatu teknologi untuk memperpanjang umur simpan dan mempermudah penggunaannya yaitu dengan teknik pengeringan dan penepungan.<br />Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu suhu pengeringan (55°C, 60°C, dan 65°C). Anallisis data menggunakan uji analisis varian (ANOVA), jika ada perbedaan antar perlakuan maka dilanjutkan dengan analisis Duncan Multiple Range Test (DMRT) pada tingkat signifikansi α = 0,05.<br />Karakteristik fisik tepung tempe “bosok” pada berbagai suhu pengeringan adalah: Rendemen berkisar 26,46-29,40%, bulk density 0,52-0,59 g/cm3, kelarutan tepung 99,9956-99,9972%, dan daya serap air 1,39-2,35 ml/g. Berdasarkan karakteristik fisik dan sensoris, tepung tempe “bosok” yang disukai panelis adalah tempe “bosok” yang dikeringkan pada suhu 60°C. Tepung tempe “bosok” dengan suhu pengeringan 60°C menghasilkan rendemen 28,10%, bulk density 0,53 g/cm3, kelarutan tepung 99,9972%, daya serap air 1,96 ml/g, kadar air 8,45%. Karakteristik sensoris tepung tempe “bosok” dengan suhu pengeringan 60°C yang disukai panelis adalah tepung tempe “bosok” yang memiliki warna coklat, aroma khas tempe “bosok” yang tidak terlalu menyengat, dan tekstur yang halus dan kering atau tidak lembab.</p>

The purpose of this study was to know the effect of variations in the concentration of honey to the physical characteristics (overrun, melting rate, and total soluble solids), chemical characteristics (moisture content, dietary fiber, vitamin C, lycopene, and antioxidant activity), and sensory characteristics (preference test and the intensity of sweetness) velva tomatoes produced. This study used a Completely Randomized Design (CRD) with one factor, the variation of the concentration of the use of honey (15%, 25%, and 35%). The data were statistically analyzed by One Way ANOVA, the results obtained if there is a significance difference, then followed by DMRT at = 0.05 level. Intensity of sweetness data were analyzed using one-way ANOVA at = 0.05 level. If there is a significance difference, then later followed by Tukey test. The use of honey to give effect to the physicochemical characteristics of velva tomato is a decrease overrun and moisture content, there is also an increased melting rate, dietary fiber, vitamin C, total dissolved solids, lycopene, and antioxidant activity. The utilization of honey gives a decrease of score from panelist on parameter color and flavor, but gives a increase of score on parameter taste, texture, and overall. In the sweetness intensity test it is known that velva tomato with concentration of honey 15% has sweetnees intensity is higher better than sucrose 25%, and velva tomato with concentration of honey 25% and 35% has sweetnees intensity is lower better than sucrose 25%.

The availability of healthy snacks in Indonesia is very limited, and their unhealthy consumption could lead to obesity. Snack bars are examples of snacks in the market with wheat flour being used as the raw material. However, black rice bran and sweet potato flour are local raw materials that could replace it. Therefore, the aim of this research is to obtain the best formula for snack bars using black rice bran and sweet potato flour. A Completely Randomized Design (CRD) was used in this research with one-factor, namely ratio of black rice bran and sweet potato flour (10:90, 20:80, 30:70, 40:60, 50:50) (%w/w). Furthermore, the best formulation of snack bars based on physical, chemical and sensory characteristics was F3 (30% black rice bran:70% sweet potato flour). It was composed of 6g of black rice bran, 14g of sweet potato flour, 10g of whole milk, 12g of powdered sugar, 0.25g of vanilla, 8g of egg white, 4g of liquid margarine, and 8g of water. Furthermore, it has moisture, ash, protein, fat, carbohydrates, dietary fiber, total calories, vitamins B1, and antioxidant activity of IC50 contents, namely 20.9%, 3.1%, 7.5%, 12.6%, 76.8%, 12.5%, 84.9 kkal/25 g; < 0.25 ppm and 443^g/mL, respectively. This snack bar has a hardness level of 6.8 N and higher levels of dietary fiber and antioxidant activity than the commercial ones.