Quality of the tuber is an important factor determining utilization and economic values of the potato (Solanum tuberosum L.) plant. The acceptance of potato variety for industrial processing is determined by the dry matter, starch and reduced sugar contents as well as market acceptance of the products. These characteristics are influenced by the potato variety and cultivation season. This research aimed to evaluate the tuber and organoleptic properties of chips from four potato varieties grown during off-season, in Sajang Village of Sembalun District (at ca. 900 m above mean sea level). A plantation was undertaken at the end of rainy season in 2021, and comprised of four potato varieties, designated as McRusset, Ranger Russet, Chitra and Atlantic. After harvesting and stored at ambient temperature for 2 weeks, raw tubers were characterized for the dry matter, starch, and reduced sugar contents. The tubers were fried as french fries and chips, and sensory analysis were undertaken for likeliness in color, flavour, crispness and overall appearance. The different in properties of these four varieties and its industrial utilization is be presented and discussed in this paper.

Carrot is an increasingly important root vegetable in Indonesia, and it is commonly served as cooked mixed-vegetables or consumed freshly as salads or juices. Therefore, development of eco-friendly cultivation technology, including in lowlands, is important to meet the increased demand. This research analysed growth and yield of carrot plant in lowland in response to foliar-organic-fertilization as well as characterized the quality, carotenoid and sugar contents as well as hardness of the taproot. A Randomized completely block design (an RCBD) experiments was conducted in Bagik Polak Village, Labuapi District of West Lombok Regency (at ca. 45 m above mean sea level/amsl) from June to October 2020. During the cource of the experiment, the carrot plants were treated with 6 concentration of foliar organic fertilizer, that were 0 ml/L (K0), 5 ml/L (K1), 10 ml/L (K2), 15 ml/L (K3), 20 ml/L (k4) dan 25 ml/L (K5). There was no chemical fertilization added to the plots, but chicken manure of 20 tons/ha was equally given to all treatments. Application of foliar organic fertilizer increased growth and yield of the carrot plant by increasing physiological responses of the carrot plant as shown by a decrease ratio of above to below ground biomass and increase in the leaf chlorophyll content. Interestingly, application of foliar organic fertilizer enhanced the sweetness, carotenoid contents of the carrot taproots compared to the control plants.

Edible film is a thin layer that is used as a substitute for synthetic plastic or used as a primary packaging of food product. Corn starch that is suspended with chitosan and glycerol is able to improve the quality of edible film. The purpose of this research is to determine the physical characteristics of edible film from modified corn starch. The concentrations of chitosan used were 15%, 20% and 25%, and glycerol were 30% and 40%. Physical characteristics of edible film observed were thickness, absorption, solubility and film degradation. The thickness of the film ranges between 0.06-0.14 mm. The best treatment for film absorption, solubility and degradability is obtained from the addition of 15% chitosan and 40% glycerol, whilst the lowest was from 25% chitosan and 30% glycerol. plastics, thickness, absorption, solubility

Minuman probiotik merupakan minuman fungsional yang mengandung mikroba hidup, berguna bagi tubuh dengan menstabilkan mikroflora pada usus serta mencegah dan menyeleksi mikroba yang sudah tidak berfungsi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan variasi starter bakteri asam laktat (BAL) terhadap kadar air, pH, warna, waktu larut dan mutu organoleptik sari jagung instan. Dalam penelitian ini, analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi starter bakteri asam laktat (BAL) (P1=0% P2=10% P3=20% P4=30% yang diulang sebanyak 3 kali, kemudian data dianalisis dengan ANOVA ( < 5%) dan dilanjutkan dengan uji Duncan jika terdapat hasil yang berbeda nyata. Hasil penelitian menunjukan bahwa variasi starter bakteri asam laktat (BAL) berpengaruh nyata terhadap kecerahan warna, rasa, aroma dan pH minuman probiotik istan jagung pulut sumbawa. Perlakuan terbaik dalam penelitian ini adalah perlakuan P3 dengan karakteristik warna yang disukai (skor 3,81) rasa yang disukai (skor 4,19),kadar air sebesar 2,33% , pH sebesar 4,01, dan waktu larut sebesar 125 detik. Nilai kadar air dan waktu kelarutan minuman instan telah memenuhi SNI 01-4270-1996 dan  SNI 2983:2014.

Experimental research in the laboratory was carried out to obtain young kepok banana flour with high resistant starch which was then processed into snack bar products. Young kepok bananas obtained from Sumbawa Regency were treated with different retrogradation treatments, namely: P1 (1 time retrogradation process); P2 (2 times retrogradation process); P3 (3 times retrogradation process); and P4 (4 times the retrogradation process). The research data were analyzed using ANOVA, and each treatment that was significantly different was followed by Duncan's further test at the 5% level of confidence. Both of these analytical methods were processed using SPSS 25 software. The results showed that the retrogradation treatment (autoclaving-cooling) which was carried out repeatedly had a significant effect on increasing the resistant starch content produced in modified banana flour, with a value obtained in treatment P1 = 3.000% , treatment P2 = 4.567%, treatment P3 = 7.333%, and P4 = 11.333%. The P4 treatment was then chosen as a raw material for making snack bars because it has the highest resistant starch content. Testing the value of the glycemic index and total snack bar calories are then calculated. The glycemic index was analyzed through the ratio of area under the curve (area under curve) of food glucose response by measuring fasting blood glucose 0, and once every 30 minutes, namely 30, 60, 90, and 120 minutes after consumption of the test food (modified banana flour snack bar). ) and standard food (glucose water). The results of the Area Under Curve (AUC) for banana flour snack bars were 7.619 and the AUC for glucose was 11.841. The results of the glycemic index value of the modified banana flour snack bar were 42.2. Modified banana flour snack bar in 50 g contains a total of 89.3 Kcal calories.