Mie saat ini merupakan salah satu makanan yang sangat digemari semua masyarakat, hal ini didukung dengan kecenderungan dan pola hidup masyarakat modern yang lebih menginginkan makanan siap saji. Kebutuhan terigu yang merupakan bahan dasar pembuatan mie perlu diimbangi dengan upaya substitusi dengan bahan baku local, salah satu alternatif menggunakan tepung umbi gembili (Dioscorea esculenta L.). Meskipun telah dapat dikembangkan menjadi tepung, kelemahan dari sifat fungsional tepung umbi gembili ialah tidak adanya kandungan gluten pada tepung gembili yang mengakibatkan adonan mie kurang elastis. Salah satu upaya untuk memperbaiki kelemahan tersebut adalah dengan penambahan plastisizer yaitu gliserol monostearat untuk memperbaiki karakteristik mie kering. Penelitian ini bertujuan mempelajari pengaruh substitusi tepung gembili dan penambahan gliserol monostearat terhadap kualitas fisikokimia dan organoleptik mie, sehingga dihasilkan mie dengan kualitas baik dan disukai konsumen.<br />Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 12 perlakuan dan tiga kali ulangan dengan perlakuan substitusi tepung gembili (0%; 15%; 30%; dan 45%) dan penambahan GMS (1%; 2%; 3%). Data dianalisa menggunakan metode two-way ANOVA pada tingkat kepercayaan 95%, Jika ada perbedaan antar perlakuan dilanjutkan dengan Uji Duncan α = 5%,  dan untuk analisa uji organoleptik menggunakan metode hedonik scale scoring dengan perhitungan data menggunakan metode friedman. Hasil penelitian menunjukan mie kering tepung gembili dengan perlakuan substitusi tepung gembili 15% dan penambahan gliserol monostearat 3% merupakan perlakuan terbaik dengan nilai kadar air 8,84%, kadar abu 1,65%, kadar protein 7,50%, kadar pati 55,99%, daya rehidrasi 41,93%, elastisitas 25,69%, cooking loss 7,94%, serta jumlah ranking warna 132,00, aroma 114,50, dan tekstur 183,00

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The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.

Food acceptability relates to the interaction food has with the consumer at a given moment in time. Physicochemical and sensory properties of food influence the way consumer select their food. Therefore, the main objectives of this study were to evaluate texture, calories value and sensory properties food bar made with lesser yam, mung bean base with pedada fruit. Eight food bars were produced: G1H1, G1H2, G1H3, G2H1, G2H2, G2H3, G3H1, G3H2, G3H3. Duncan multiple range test were performed with 5% significance for statistical analysis. The highest calorie value and fracture ability are sample G3H3, and G3H1, respectively, but it does not significant (p>0,05). The different composition of mung bean, lesser yam, and pedada fruit do not affect sensory properties. Therefore, in this study, sample evaluate is have similar physicochemical, and sensories properties.

Carrot (Dascus carota L.) is one of the more commonly used vegetables of human nutrition. It is rich in beta carotene, ascorbic acid, tocopherol and classified as vitaminized food. Combination of carrot juice and yoghurt produce a nutritionally balanced food. The aim of this study is to determine the best combination of carrot juice concentration and was fermentation duration. soyghurt was prepared in the laboratory scale production from soymilk and carrot juice was fermented with Streptococcus thermophillus and Lactobacillus bulgaris. Carrot soyghurt was prepared by blending soymilk with 10, 15 and 20% carrot juice before fermentation 14, 16 and 18 hours. The carrot soyghurt produced from 15% carrot juice and 16 hours fermentation were accepted of panelists, having 140 of taste score, 104 of flavour score, 118 of color score and 94.5 of viscocity, 6.52% of protein content, 1.51% of fat content and 52.49% of activity antioxidant.