Food bars are alternative fast foods with high calorific value because they are enriched with various nutrients available in natural ingredients. While the benefits that can be obtained from food bars made from various flour are the nutritional value in food bars such as calories, carbohydrates, reducing sugars, protein fats, water, ash, and fibre. Sweet potato (Ipomoea batatas) is a type of plant whose roots are edible. All sweet potato varieties can be used in making flour, sweet potato flour is a crushed sweet potato which is partially removed from its water content. The use of protein fortification of eel fish will enrich the nutrition of food products. The purpose of this study is expected to provide information about sweet potato plants as a source of carbohydrates that can be processed in making white sweet potato flour and eel fortification sago flour as an alternative food. So the researchers used a Completely Randomized Design, which consisted of one factor with the type of sweet potato flour, sago flour, fortification of eel fish meal. Morphological results of starch granules morphology in food bar products using Scanning Electron Microscopy (SEM). Starch granules micrographs in food bars in all treatments show that starch granules are not compact and still have quite large fibre between starch granules, and have non-uniform starch granule density due to fibre. In addition, the nutritional content of food bars shows that the use of sweet potato flour and sago flour, as well as the fortification of 5% eel fish meal (T2), provides the best value of formulation treatments that are recommended for development as food bar products. However, it is necessary to add other nutrients such as vitamins, minerals to enrich the nutritional value of food bars as energy and nutritious fast food.

The use of coconut crab shell waste as a chitosan product has the potential to be developed as a multifunctional product, especially in the form of the nanofiber. This study aims to prepare and characterization of biopolymer chitosan nanofiber from coconut crab shell. The method used in this study is an ionic gelation method using chitosan coconut crabs (chitosan CC) as the main medium, and the dispersion media is namely tripolyphosphate (TPP) with different concentrations to produce chitosan CC/TPP nanofibers. The chitosan is dissolved using glacial acetic acid 1% (v/v) low pH. Then the solution is dropped into a TPP solution with a concentration of 0.01, 0.03, 0.05, 0.07 % (w/v), using a magnetic stirrer at 600 rpm for 30 minutes. The precipitate obtained is then homogenized using 30 minutes of ultrasonic at λ 60 kHz. The characterization of nanofiber is made with Scanning Electron Microscopy (SEM) with a magnification of 10.0kV. The morphological shape of the nanofiber size average value of 73 nm-610 nm at the concentration of chitosan CC/TPP 0.25% (w/v) and 0.03% (w/v). Particle size analysis (PSA) of chitosan CC/TPP nanofibers (D 50) at 536-625 nm with an average polydispersity index (PI) of 1.3-1.7. FT-IR analysis showed that the presence of functional groups NH, OH, CC , CH varied in the concentration of 0.03% chitosan CC/TPP with the adsorption peak at wave 3257 cm-1. X-Ray Diffraction shows that chitosan crystallinity obtained from various concentrations of chitosan CC/TPP shows amorphous properties because there are diffraction patterns with peaks between 18.06°-19.04°. The conclusion is that the best-recommended selection is a concentration of 0.25% chitosan and 0.03% TPP to form nanofibers. The nanofiber biopolymers with the natural suspension of chitosan CC/TPP polymer produce the best pore size and can be considered as a filler in the manufacture of edible films.

Cassava is utilized as one of the main food substances in North Maluku society and it has potential for food diversification due to its special quality compare to other products. Cassava commodity can be processed into composite flours with fermentation methods and it is as prominent of food resources and has low of Cyanide content (HCN). This research used two phases of Program Random Completes; it used fermentation period of cassava with 5 levels: 24,36,48,60, and 72 hours. And the utilization phases of composite flours the making of sagu lempeng. The result of this research showed that with long period of fermentation had produce cassava flours with cyanide content of 16, 41-56, 93 ppm with initial content of cyanide as big as 109,02 ppm. The highest cyanide content was found with fermentation period of 24 hours and lower fermentation of 72 hours. The characteristic of sagu lempeng with chocolate and orange taste has 0.72 and 0.55 g total fats, 1.05 and 0.57 g protein, 86.9 and 86.28 g total carbohydrate, 2.86 and 1.35 g rough standard fiber.

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Indonesia is the highest producer of coconut in the world. One of the cities in Indonesia which is the central producer of coconut is Tidore Islands, North Maluku. Tidore Islands is a city in the east part of Indonesia located in the province of North Maluku. Tidore Islands has many products made of coconut tree parts as raw materials. The products are varied from food products to non-food products. This research was a descriptive study to discover the variety of coconut products produced in the Tidore Islands as basic data to develop an integrated coconut industry in the Tidore Islands. The research was conducted in 4 sub-districts that had >40 ton/year production of coconut. The result showed that black copra was the main product of coconut widely produced by people in the Tidore Islands. Other food products were white copra, coconut oil, and VCO. Non-food products widely produced by people in Tidore Island were coconut shell charcoal, coconut fiber, broomstick, and liquid smoke.