Glucose syrup is a type of sugar that is widely used in the processed food industry, such as the confectionery industry, beverages, and in addition can also be used as raw materials of the pharmaceutical industry and chemical industry. The large use of glucose syrup in the industry demands to review glucose syrup from other sources of starch because each region has different agricultural potential. This research was conducted to see how the properties of other starch sources are then compared to the standard that is from cassava starch so that it can be suggested for the use of other sources of starch. The program in this study was RAL 5 treatment 3 replays with one treatment as a control. Observation of glucose syrup in accordance with the standard glucose syrup namely SNI (Indonesia’s National Standards) No.01-2978-1992 covers raw material starch content, water content, ash content, and reducing sugar content. Further tests are conducted by way of Duncan’s New Multiple Range Test (DNMRT) at a real rate of 5%. Based on the results of research that has been done sago starch is the best treatment with the following chemical characteristics: 82, 35% raw material starch level, water content 13, 20%, ash content 0, 3% and glucose syrup content 50, 51%.

Encapsulation aimed to protect and stabilize cells during the production process and applications in food products. Carrageenan extrusion techniques do not cause damage to cells so that viability is maintained. The research aimed to get the highest yield and viability from various concentrations of carrageenan coating material. Encapsulation of probiotic Lactobacillus paracasei ssp. paracasei Ml3 using carrageenan extrusion technique with a concentration of 1%, 2%, 3% and 4%. The parameters observed were microcapsule yield, diameter, sensory test and cell viability of probiotic. The results showed that the highest yield was obtained at a 3% carrageenan concentration of 43.2% with a diameter of 3.98 mm, round-oval shape, yellowish white color. The highest viability of microcapsules at 1% carrageenan concentration of 10.44 log CFU / g, 2% of 10.89 log CFU / g, and 3% of 10.11 log CFU / g was not significantly different between treatments, whereas at the lowest 4% concentration of 8.25 log CFU / g.

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Kwetiau is a type noodles originating from the Chinese region with raw materials of rice flour. The use of rice flour as food is high enough plus rice is the main commodity for staple food. Therefore, the research aims to see the extent which cassava can replace rice flour but has no effect on the sensory characteristics. The added cassava formulation ranges from 0-40% of the total raw materials used. Increasing amount of cassava will decrease the amount of rice flour used. This study used the design of RAL 5 treatments, 3 repeats with one treatment as control. Organoletic observations include color, texture, taste and, flavor. The advanced test is done by the way of Duncan's New Multiple Range Test (DNMRT) on a 5% real level. Based on the results of organoletic analysis of the chosen treatment is the use of cassava 30% (treatment D) with the value of proximate: water content of 57,89%, ash content 0,94%, protein content 2,13%, fat content 2,46% and carbohydrate content of 36,42%.

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