This study was aimed to determine the optimum temperature and extraction time of citrus lemon peel (Citrus limon (Linn.) Burm.F.) oleoresins by using Response Surface Methodology (RSM). The results showed that the optimum temperature and time of extraction with ultrasonic waves to produced oleoresins were 59,28ºC and 72,57 minutes. The extraction process with optimum temperature and time produced citrus lemon peel oleoresin with yield and refractive index respectively 32,47% and 1,4923. Meanwhile, the value of the density is equal to 1,3740 g/cm3 and the chemical compound was identified by GC-MS instrument. The component that was found in the citrus lemon peel oleoresin were 1-propanone, 1,3,6 Octratriene, Propanoic Acid, 2-Furancarboxaldehyde, 4-Vinyl-2-Methoxy-Phenol, 1-Pentene, Neryl Acetate, Geranic Acetate, ?-Bergamotene, Limonene, 2-Hexenal, 2-Bornanone, 2-Decyn-1-ol, Methyl Eugenol, Cis-P-Mentha-1(7),8-dien-2-ol, 1,4 Naphthalendione, Undecanal, Octadecanoic Acid, Pentadecanoic Acid, Decanoic Acid, 11-Octadecanoic Acid,GeranylButirate, Geranyl Propionate and 1,2-Benzenedicarboxylic Acid.

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This research aimed to determine the effect of Black Soldier Fly (BSF) larvae flour added on the characteristic of tortilla chips. The study was designed using an experimental method which is Completely Randomized Design (CRD) with treatment of adding larvae BSF flour (0%, 5%, 10%, 15%, and 20%) that was repeated 3 times to obtained 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Tukey test except for total plate count analyzed using descriptive test. The Observed variable were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber, total plate count (TPC) and sensory evaluation such as color, texture, flavour, taste and overall acceptance with hedonic test and color also texture with scoring test also using effective index to obtained the best treatment. The results showed that adding 20% BSF larvae flour is the best treatment to get the best characteristic of tortilla chips BSF larvae with moisture content 1,84±0,19%, ash content 8,35±0,08%, protein content 19,45±0,42%, fat content 22,56±0,57%, carbohydrate content 47,80±0,94%, crude fiber 5,34±0,20%, total plate count (TPC) 2,9x103 and sensory evaluation of hedonic color (3.0) and texture (3.5) with criteria neutral, and taste (4.0), aroma (3.8), and overall acceptance (4.1) with the criteria of liking and the color scoring test (1.4) with the criteria of very brown and the scoring test texture (3,2) with the usual criteria.

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.