Glucose syrup is a type of sugar that is widely used in the processed food industry, such as the confectionery industry, beverages, and in addition can also be used as raw materials of the pharmaceutical industry and chemical industry. The large use of glucose syrup in the industry demands to review glucose syrup from other sources of starch because each region has different agricultural potential. This research was conducted to see how the properties of other starch sources are then compared to the standard that is from cassava starch so that it can be suggested for the use of other sources of starch. The program in this study was RAL 5 treatment 3 replays with one treatment as a control. Observation of glucose syrup in accordance with the standard glucose syrup namely SNI (Indonesia’s National Standards) No.01-2978-1992 covers raw material starch content, water content, ash content, and reducing sugar content. Further tests are conducted by way of Duncan’s New Multiple Range Test (DNMRT) at a real rate of 5%. Based on the results of research that has been done sago starch is the best treatment with the following chemical characteristics: 82, 35% raw material starch level, water content 13, 20%, ash content 0, 3% and glucose syrup content 50, 51%.

Arrowroot tuber is a type of tuber that has not yet been widely cultivated by people. This tuber provides quite high starch in the rhizome. In addition, this tuber also contains functional compounds that become the source of polyphenols and have the function as antioxidants. Functional compounds from tuber starch can be preserved for a long time if the extraction process is carried out properly. One of the modern extraction methods that can be used to extract this starch is Microwave Assisted Extraction (MAE). This extraction does not need heat to work but it uses electromagnetic waves instead. Treatment E (4 minutes extraction time) had the highest data from each observation, namely swelling 1993%, solubility 91.52%, water absorption 83.98% and oil absorption 133.86%.

Virgin Coconut Oil (VCO) is extracted from coconut milk cream by breaking up the coconut milk emulsion in some ways like heat using, centrifugation, fermentation, inducement and acid using. The difference of oil extraction ways will influence produced oil quality and oil storage capacity then. Low quality oil will be boosting earlier damage process while storage time. Therefore, it had been done a research in Chemical Laboratory of Agricultural Polytechnic state of Payakumbuh. The design used in this research was Complete Random Design (CRD) by 5 (five) actions and 3 (Three) repetitions. For the advance test would be done by Duncan's New Multiple Rang Test (DNMRT) at about 5 % real level. The Observations that had been done in this research were free fat acid, peroxide number and saponification number in storaged dark glass bottle VCO. The result of research showed the VCO oil that had the best quality after storaging was the oil made by centrifugation process with 0,68% free fat acid value, 5,49 % meq/Kg oil peroxide number and 205,05 mg KOH/g oil saponification number.

Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves the use of a rectangular wooden box and man power from 3 to 4 people for kneading. The production capacity is 500 kg of dough/day or 56–63 kg/hour. The dough mixing process is performed 1–2 times/week. The data above reflect that the production process of kerupuk merah is energy- and time-consuming, thereby reducing the quantity and quality of the production. The design of a dough mixing machine is a solution to this problem. The dough mixer drum is designed in length, width, and height of 80 cm, 80 cm, and 60 cm, respectively. The optimum capacity of the dough mixer drum in each mixing process at the speed of 27.2 rpm and mixing rate of 906.34 kg/h is 150–200 kg. The mixing machine designed is food-safe because it is made of stainless steel. This invention may increase the industrial production capacity of kerupuk merah, save the kneading time, and improve the hygiene of the production, allowing the business to be developed.