Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were compared with those from the non blanched ones. The results showed that the proximate composition of flours from the yellow cultivar was different from that of the purple cultivar. Steam blanching (97±2°C, 7 min) on the purple cultivar resulted in more significant reduction on yield and the Lightness (L) value. However, it had significant effect on some components of the flours such as protein, ash, amylose and fiber. Results of proximate composition showed crude fat yellow and purple water yam ranging from 0.4 to 0.55%, crude protein 5-8%, dietary fiber 16-26% and starch 41-76%. Starch granule size between 20-40 µm. Blanched yellow water yam flour has the highest water and oil absorption which is 2.02 and 1.18 g/g. Dioscorine and water soluble polysaccharides, bioactive components from Dioscorea, of purple water yam flour are larger than the yellow flour. Purple water yam flour is better to be proceed as a functional food because it has a high peak viscosity, more stable to heat and has greater content of bioactive compounds. Steam blanching decrease the yield of dioscorine and water soluble polysaccharide.

Developing microfinance in rural areas by considering local wisdom in Sumba-island becomes an urgent issue due to limited access to formal financial services experienced by the majority of the villagers. This study aims at describing the forms of local wisdom in rural microfinance to overcome problems of access to financial services. This is in line with the government program of financial inclusion for villagers in the remote area. This study uses the qualitative method in the form of a case study in Mbatakapidu village in East Sumba region. Data was collected through observation and focus group discussion with community leaders and several non-government organizations. The findings show the existence of local wisdom in saving and investing by the villagers to overcome the limited access to formal financial services. In addition, there is evidence of village development using a bottom-up approach by considering the local wisdom to reduce poverty through microfinance development. Thus, culture-led development might be an alternative policy for the local government in developing microfinance.

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This study aims to examine the effect of profitability on firm value with capital structure as an intervening variable. The population of this study is hotel, restaurant and tourism firms listed on the Indonesia Stock Exchange (IDX), during 2012-2016, with 75 samples selected by using purposive sampling. Analysis of this study using panel regression analysis. This study of the research show that (1) profitability as measured by ROA and ROE has a negative and significant effect on firm value as measured by PBV and profitability as measured by ROA and ROE has a negative and insignificant effect on firm value as measured by Tobin's Q, (2) profitability has a negative and significant effect on the capital structure, (3) the capital structure as measured by DER has a positive and significant effect on firm value as measured by PVB and the capital structure as measured by DER has a positive and insignificant effect on company value as measured by Tobin's Q and (4) capital structure as an intervening variable negatively influences the effect of profitability on firm value.

The growth and pigment production of Monascus purpureus during 14 days solid state fermentation on different cereal substrates i.e. rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB); and pigment composition of the fermented-products have been evaluated. Fungal biomass was used as a basis of its growth. Pigment content was measured by using spectrophotometer and thin-layer chromatography, and its composition was analyzed by using liquid chromatography coupled with tandem mass spectrometry. M. purpureus grew faster on rice substrate than did on other substrates. Production of pigments was observed at the end of logarithmic phase on all substrates tested. Similar pigment compounds were found on all substrates and the highest production of pigments was on rice, followed by DSG 4WSG4Corn 4SB. Twelve pigments, six of which were well-known, were detected on the Monascus-fermented products at different levels. Among those, Monapilol B, found in Monascus-fermented dioscorea, was found. On all cases, the red pigment Rubropunctamine was the major one (57-87%), except on SB substrate which produced Yellow II as the major one. Interestingly, fermented-DSG contained a large amount of Rubropunctatin compared to other fermented products. Among the non-rice substrates, DSG is the most potential substrate, on which the fungus exhibited the highest growth and pigment production. These data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.