Botanical origin of a plant is known to affect the physical characteristic of its tuber. This research was conducted to investigate the physical characteristic of starch obtained from Dioscorea alata tubers grown in Jambi Province. There were two cultivars used in this experiment: yellow and purple tuber. The tubers were extracted using three methods: control, soaking and steam blanching. Soaking was performed by soaking the small cut tubers in hot water at 60 o C for 15 minutes while steam blanching was performed by steaming them at 100 o C for 5 minutes. The starches were examined for their colour parameter, swelling power (SP) and solubility. SP and solubility of starch were observed at several temperatures from 65 to 95 o C. Type of cultivar and the extraction method significantly affect L*, a* and b* value of the starch. SP at 65 o C, 70 o C and 75 o C were found to be affected by both the type of cultivar (p<0.01)) and the extraction method (p<0.01). Steam blanching was found to increase SP of purple and yellow cultivars. The solubility of starch was not affected by either the type of cultivar nor the extraction method

Keywords— Jernang resin extract; white rats; acute toxicity

Food is a basic need that must be available all the time for human survival. Food as a source of energy must be of high quality.  In 2016, the Indonesia Ministry of Health issued a program on the consumption of nutrition and safety food. Indonesia is the country with the most Muslim population in the world with 87.17 % of the total Indonesian population of 255,461,700 people (BPS, 2015). It is well known that to get proper food by an individual is consider as ones’ right that must be satisfy. Therefore, food as a strategic commodity perceive to satisfy the right of an individual to obtain a proper consumption of food. Halal food does not only cover religious aspects. Halal certified products have gone through the production process which takes quality, processing, and cleanliness of a product into account. The demand for halal food products is increasing and has been widely proven on the market implementation. Not only in Muslim-majority countries but in developed countries which do have high living standards including standards for quality assurance of food products. The respondents of the study are household wives reside in Aur Duri Residential and Kota Baru Residential, Jambi. The study collected 96 respondents who filled up the surveys. Moreover, the study signified that there are 43 (44 %) respondents who prefer the MUI Halal logo affect their purchase intention. It is influenced by characteristics in terms of religion, age and education. Knowledge, compliance based on beliefs, and awareness of quality assurance and food security affects the perceptions of household wives to the decision to purchase food with halal logo MUI packaging. The marketing strategy that most influences the purchase intention on an individual are price and products that become daily necessities.

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This study aimed to investigate the effect of different concentration of virgin coconut oil to antioxidant activity, physical characteristics, and organoleptic of dark chocolate, and knows the best addition of virgin coconut oil on dark chocolate making. This study used a Completely Randomized Design (CRD) with 6 treatments and repeated 3 time, so that 18 experimental units were obtained. The data obtained were analyzed using the analysis of variance (ANOVA) at 5% and 1% levels. Parameter with significantly affect was further analyzed using Duncan's new multiple range test (DNMRT) at the 5% level. The results showed that different concentration of virgin coconut oil had significant effect (1%) on antioxidant activity. The best concentration of virgin coconut oil is 10% with antioxidant activity value 70,38% and, good melting quality