Background: Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. Methods: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design. Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges. Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.

This research aims to increase flour whiteness index to foot elephant yam (Amorphophallus paeoniifolius) flour along the production process. The chemical agents used in this research were sodium metabisulfite (Na2S2O5) and ethanol. The corms were treated by soakeing in sodium metabisulfite 4% (w/v) for 3 hours, adding with ethanol 96% at a ratio of 1:2 and then blended with a speed of about 12,000 rpm for 5 minutes then filtered, and blanching into sodium metabisulfite 4% (w/v) for 3 minutes. The result showed that using  Na2S2O5 4% (w/v) as a chemical agent on the initial production of Amorphophallus paeoniifolius flour was able to produce flour with the highest whiteness index. Therefore, this method will produce Amorphophallus paeoniifolius flour more applicable for the diversity of the food industry, especially noodles, biscuits, and bakery.

Liquid smoke contained many bioactive compounds, one of which is phenol. Besides, its liquid form causes handling complication during distribution and application; thus, the microencapsulation method was used to solve this complication. At present, various inlet air temperatures were applied (120, 130 and 140C) with feed flow rate of 5 mL/min. The total soluble solid (TSS) contents of maltodextrin from broken rice starch were 20, 25 and 30%. The observed parameters were moisture content, yield, total phenol contents, microencapsulation efficiency, shape and morphology, particle size distribution and volatile compound profile identification. All data were taken in triplicate using completely randomized design. The results showed that the increase in wall material concentration and inlet air temperature was able to improve yield, total phenol content, microencapsulation efficiency and solubility of microcapsules. The best results with the highest microencapsulation efficiency of 52.24 ± 2.84% and 20 min phenol release period were obtained using 25% TSS and inlet temperature of 140C. Volatile compound identification using gas chromatography–mass spectrometry (GC‐MS) showed that the combination between wall material and inlet air temperature was effective to retain phenol as one of the liquid smoke bioactive compounds. Microcapsule morphology analysis showed that the average diameter of microcapsules was 4.28 μm and had nearly spherical shape, little shriveled and without agglomeration with low levels of damage. Practical Applications Microencapsulation is a technology that is widely used for the transformation of liquid to solid form. Wall material and temperature are the most important factors in microencapsulation process to make a good quality microcapsule. The results of this work contribute to the understanding of factors affecting the microencapsulation process, including wall material concentration and inlet air temperature of spray drying on the yield, total phenol content, microencapsulation efficiency and stability of microcapsules of refined liquid smoke using maltodextrin produced from broken rice starch.

The Warehouse Receipt System (WRS) aims to increase commodity selling prices through sales delays and financing. Credit with stored production collateral is used to meet the needs of farmers in facing the next crop season. The research objective is to find out what factors influence farmers’ decisions in utilizing WRS. The research method is a survey with 18 respondents or 50 percent of farmers who use WRS. Data were analyzed by logistic regression. The results showed that the factors that significantly influenced farmers’ decisions to use WRS were the distance from the warehouse to farming and the costs associated with using WRS as an external factor. WRS needs to be supported by WRS cost subsidies as a WRS capitalization process in the agricultural sector.

Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.