Undernourishment is a threat to human health. The prevalence of undernourishment remains alarming, especially among children under five years old in many countries, including Indonesia. Nowadays, the handling of undernourishment has shifted to treatment outside the hospital, utilizing local nutrient-rich foods. At the national level, the utilization of local food resources is a part of the promotion of dietary diversification and the bioeconomy. Ready-to-use supplementary food (RUSF) refers to supplementary foods aimed at improving the nutrition of moderate acute malnutrition (MAM) children under five years old. RUSF biscuit recipes were made using local food resources available in Banten province, Indonesia. To optimize the nutritional profile of the developed RUSF, taro/talas banten were mixed with ground-nut/peanut (Arachis hypogaea L.) and mungbean (Vigna radiata) as protein and lipid sources and red rice (Oryza longistaminata) and maize (Zea mays) as carbohydrate sources, and enriched by the local banana Nangka (Musa textilia). Two formulations were selected for the pilot testing, namely the taro-peanut and taro-peanut/mungbean RUSF biscuits, made from taro Banten, cereal, peanut and/or mungbean, and local banana. The RUSF biscuit showed promising results, presenting a high level of acceptance and a macronutrient composition that meets the standards for MAM children. However, the RUSF biscuits should be fortified with micronutrient premix to fulfill the dietary requirement for the MAM children. The results of this study provide further development opportunities.

Technical specification of the spinner at the Pilot Plant of FTIP Unpad was needed to be reviewed through technical analysis and performance test. Experimental Design method of the research was carried out by on the spot observations, measurements, and recalculating machine main components. Results obtained from technical analysis showed that the machine required a driven power of 216 W, one single belt, a minimum shaft diameter of 16 mm, as well as a pin diameter at the main roller and at the pulley of 5,46 mm and 6 mm, respectively. It had a deflection torsion of 0,0460 a critical shaft speed of 1338 RPM, a bearing life of 3.227.817,96 hours, a frame deflection of 0,24 mm, and a frame welding load of 503,74 N. Sofar, the machine has fulfilled its technical feasibility. While the results of performance tests showed that the best taste sensation of the crackers was termed at an engine speed of 650 rpm at an actual capacity of 3.6 kg/h and at a power of 120 W, a specific spin energy of 120 kJ/kg, a spin yield of 97.38 %, an engine efficiency of 65.60 %, an engine performance index of 0.95 at a level of noissiness of 86.86 dBA. The data has fulfilled the performance requirement, but due to its vibration frequency of 21.44 mm/s – which was dangerous, improvements related to it had to be done. Keywords: technical analysis, oil spinner, performance test ABSTRAK Spesifikasi teknis mesin peniris minyak (spinner) di laboratorium Pilot Plant FTIP UNPAD perlu dikaji-ulang melalui analisis teknik dan uji kinerja. Metode analisis deskriptif dalam penelitian ini dilakukan melalui pengukuran, pengamatan dan  perhitungan terhadap komponen-komponen utama mesin. Hasil analisis teknik menunjukkan bahwa untuk mengoperasikan mesin ini dibutuhkan daya penggerak 216 Watt, satu sabuk, diameter poros minimum 16 mm, defleksi puntiran 0,0460, putaran kritis poros 1338 RPM, diameter pin pada motor penggerak 5,46 mm, diameter pin pada roll utama dan diameter puli 6 mm. Sementara umur bantalan 3.227 jam, lendutan rangka 0,24 mm, dan beban las rangka 503,74 N. Secara teknis mesin ini telah memenuhi kelayakan teknis. Hasil uji kinerja mesin menunjukkan bahwa sensasi rasa kerupuk terbaik diperoleh pada kecepatan putaran motor 650 RPM dengan kapasitas aktual 3,6 kg/jam pada daya 120 Watt, energi spesifik penirisan 120 kJ/kg, rendemen penirisan 97,376 %, efisiensi mesin 65,60 %, indeks performansi mesin 0,95, dan tingkat kebisingan 86,86 dBA. Data ini telah memenuhi spesifikasi kinerjanya. Namun dengan frekuensi getaran 21,44 mm/s (berbahaya). Perbaikan teknis terkait masalah ini masih perlu dilakukan. Kata kunci: analisis teknik, mesin peniris minyak, uji kinerja

Talas banten (Xanthosoma undipes K. Koch) merupakan bahan pangan mengandung pati non beras yang merupakan potensi komoditas lokal dari Kabupaten Pandeglang, Provinsi Banten. Umbi talas banten memiliki kadar pati sebesar 15.21% (bb). Pati alami atau pati yang belum termodifikasi (native starch)mempunyai beberapa kekurangan yaitu pasta yang terbentuk keras, sifat yang terlalu lengket, tidak tahan dengan perlakuan asam, dan kekentalan rendah sehingga membutuhkan modifikasi fisik heat-moisture treatment (HMT) untuk memperbaiki kekurangan tersebut. Modifikasi ini dapat meningkatkan ketahanan pati terhadap panas dan perlakuan mekanis serta meningkatkan suhu gelatinisasi dan stabilitas pasta pati. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama modifikasi HMT terhadap sifat fungsional dan sifat amilografi pati talas banten. Metode penelitian yaitu Regresi dengan 5 perlakuan dan 3 ulangan. Perlakuan terdiri dari lama modifikasi heat-moisture treatment 4 jam, 8 jam, 12 jam, 16 jam dan 20 jam. Hasil penelitian menunjukkan bahwa pati Talas Banten termodifikasi heat-moisture treatment mengalami peningkatan nilai kapasitas penyerapan air, penurunan nilai swelling volume, kecenderungan peningkatan freeze-thaw stability, kelarutan, suhu awal gelatinisasi, viskositas puncak, viskositas pasta panas, viskositas pasta dingin dan viskositas setback serta kecenderungan penurunan derajat putih dan viskositas breakdown. Banten taro (Xanthosoma undipes K. Koch), a non rice starchy food, is a potential local commodities from the province of Banten. Starch of Taro tuber content approximately 15.21% (wb

Salted and unsalted dark banded goatfish (Upeneus sp.) has the physical and chemical characteristics which influence their shelf life. The objective of this research was to reveal chemical characteristic and the possibilities of physical differences between salted and unsalted dark banded goatfish and determine their shelf life.The experimental method that being used in this research was complemented with statistical analysis using paired difference test to know that salting significantly affected the chemical and physical characteristics of the products. Shelf life testing using total number of micro-organism as the parameter. Shelf life testing used descriptive and experimental methods followed by shelf life calculation using ASLT method with Arrhenius model. Result of the research revealed that there were significant differences between salted and unsalted dark banded goatfish in water level, ash content level, and water activity (a ), but both of them had no significant differences in insoluble ash in acid level, protein level, fat level and hardness point.Salted dark-banded goatfish that packaged with PP 0,6 mm plastic at 15 ∘ C has the longest shelf life is about 15 months 27 days 3 hours 50 minutes and 24 seconds.