The increase in household electrical energy causes shrinkage of energy so that efforts are needed to conserve energy, especially electrical energy. One attempt to reducing the scarcity of electrical energy is by changing behavior. Changes in the behavior of electricity consumption can be influenced by psychological factors (norms, awareness, etc.), demographic factors (age, gender, income, etc.), and other factors such as regulations or policies from the government to conserve energy. This study seeks to determine the effect of psychological and regulatory factors on the behavior of household electricity consumption based on age. The method used was to conduct a survey by distributing questionnaires, the respondents obtained were 808 respondents. The results of the questionnaire were processed using the Structural Equation Model Partial Least Square (SEM-PLS) using the Smart-PLS software. The results of this study indicate that psychological and regulatory factors can explain their effect on the behavior of electrical energy consumption for ages <30 years of 50.9%. For 30-50 years old it is 49.5% while those> 50 years old are 59.3% and the rest is explained by other factors / variables outside those that have been studied so that it can be concluded that psychological factors and regulatory factors have a significant and significant influence. positive behavior towards household electrical energy consumption at all ages. it is expected that the results of this study can become the basis for making stronger regulations or policies in the field of energy conservation.

The objective of this research was to analyse the feasibility of processing sago starch into liquid sugar product with enzymatic hydrolysis method on the pilot plant scale. Optimization of the production process is carried out by enzymatic hydrolysis with the conditions of the ratio of starch and water is 1: 4, the process of liquidation at 90°C for 90 minutes with the addition of the enzyme α-amylase 1.2 mL kg-1 at pH conditions of 5. Saccharification process with the addition of the enzyme glucoamylase 1.2 mL kg-1 starch at pH 4.5 and temperature 50°C for 72 hours, purification with an ion exchange resin and evaporation with a vacuum evaporator at a pressure of 0.4 atm at 80°C for 90 minutes. Financial analysis was based on the prevailing price in ten years showed that the processing sago starch into liquid sugar product with enzymatic hydrolysis method is viable and profitable as shown by BCR 1.16, NPV of Rp 58,754,955.64, PBP 2 years 11 months, and IRR 34.73%.

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun.  The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.

Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to increase food diversification. Pedada fruit has been processed into food processed products such as dodol, syrup, flour, ice cream, hard candy flavor, and jam. This study aims to study the characteristics of pedada fruit and its processed products into jam. Pedada fruit and jam have weak antioxidant activity values where the antioxidant activity is 549.91 ppm and 646.25 ppm, respectively.

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.