No abstract

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions.  Eighteen male weanlings Sprague Dawley rats are divided into three groups.  Each group consists of six rats and has different treatments.  One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria

This study aims to determine the effect of the comparison between kolang kaling and dutch eggplant on the physical, chemical and organoleptic characteristics of sheet jam. This study used a completely randomized design (CRD) of one factor with 5 treatments and 3 repetitions. The research use Analysis of Variants (ANOVA), then continued with Duncan 's New Multiple Range (DNMRT) at the level of 5%. The treatment used is a mixture of kolang-kaling and dutch eggplant namely A (100%: 0%), B (90%: 10%), C (80%: 20%), D (70%: 30%) and E ( 60%: 40%). The results showed that the mixture of kaling and eggplant gave a significant different effect on water content, pH value, vitamin C, total dissolved solids and crude fiber, and gave no significant effect on the fold test. The results showed the treatment of sheet jam from a mixture of kolang-kaling and dutch eggplant Netherlands at a concentration of 70%: 30% (treatment D) is a sheet jam product which is the most preferred  with a moisture content of 29.89%, 5/10 color (10R), fold test (4.00), pH 3.63, vitamin C 6.16 mg, total dissolved solids 64.23 0Brix and crude fiber 1.03% and organoleptic acceptability with color values ​​3.84, aroma 3.24, texture 3 , 76 and taste 4.00.

Tapai ketan hitam is Indonesian traditional food that fermented glutinous rice.   In Bengkulu City, the  tapai ketan hitam is sole at Lingkar Barat, Bengkulu City.  The production of the tapai ketan hitam different on cooking methods, which boiling or steaming method. The aim of research was to obtain the characteristic of fermented glutinous rice that cooked with boilling or steaming.   Characteristic of  the tapai ketan hitam was relatively not different for boiling and steaming methods. The characteristics of black tapai were pH 4.8, ethanol content 1.5%, reduced sugar 10.97 and 11.54 %, red purple colour, soft texture and tapai specific aroma.

The purpose of this study is to get attribute desired customer, determine satisfaction customer againt of “lemang tapai”, and to get quality priority the attributes lemang tapai. The sampling techniqueof this study is accidental sampling to dicided 100 respondents. The method of analysisis test validity and reliability, determine custumer satisfaction indexs (CSI) and determine importance performance analisys (IPA). The result of this study show that attributes desirable customer lemang tapai is a sense of lemang, texture of lemang, colors of lemang, aroma of lemang, bamboo whitout a disability and crack, flawed prevent burning, sense of tapai, texture of tapai, colors of tapai and aroma of tapai. The resut of CSI show the level of satisfaction customer of lemang tapai 0,82. The attributes of lemang tapai that recommended for quality repair by producers is aroma of tapai.