The purpose of this research is to know and study various combination of carrot flour to chemical quality and organoleptic quality of tuna nugget. This study used Completely Randomized Design (RAL) with 4 treatments, and 4 replications. The research that will be done is as follows: R0 = 15% tapioca starch + 5% cornstarch + 0% carrot flour; R1 = 10% tapioca starch + 5% maize starch + 5% carrot flour; R2 = 5% tapioca starch + 5% maize flour + 10% carrot flour and R3 = 5% tapioca starch + 15% carrot starch. Each treatment was repeated four times, so there were 16 experimental units. To know the effect of the experiment, then the diversity test is done and if the result of the diversity test show the real effect, then continued with the test of the Least Significant Difference (LSD). The results showed that the addition of various carrot starch combinations had significant effect on protein content, crude fiber and tuna nugget fat but no significant effect on water content, b-carotene and organoleptic qualities of tuna nugget. a 10% tapioca starch combination, 5% cornstarch and 5% carrot flour give the highest levels of protein, coarse fiber, tuna nugget fat. Combination of 5% tapioca starch and 15% carrot flour gave the organoleptic qualities of tuna nuggets tend to be favored by panelists.

Two different fish oils were extracted from yellow striped scad (Selaroides spp) and local catfish (Clarias sp) using wet rendering method and mixture of these oils were analysed using Gas Chromatography for the fatty acids profile and using FTIR for determining the functional group. The research results showed that the omega-3, -6 and -9 contents of mixed yellow stripped scad (Selaroides spp) and local catfish (Clarias sp) oils were 15.03 g, 11.65 g and 41.20 g respectively. While the SFA, MUFA and PUFA contents of mixed fish oils were 32.56 g, 41.20 g and 26.67 g respectively with the ratio of PUFA/SFA : 0.82. The free hydroxyl (-OH) group of mixed fish oils was observed in wave number 3943.53 cm -1 , while hydroxyl (-OH) binding in carboxylate was observed in wave number 3005.95 cm -1 and function ester group (-C-O-C-) at wave number 1181.15 cm -1 in the spectra of FITR analysis. The results showed that mixture oils of yellow striped scad (Selaroides spp) and local catfish (Clarias sp) could be considered as a good natural source of omega-3, -6 and -9.

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

Pangan tidak hanya berfungsi sebagai penyedia zat gizi untuk kebutuhan tubuh (fungsi primer) dan sebagai pemenuhan selera karena aroma dan citarasanya (fungsi primer), tetapi pangan yang dikonsumsi juga harus memiliki fungsi tersier yaitu sebagai penyedia zat aktif yang jika masuk ke dalam tubuh atau sistem hayati lainnya dapat mempengaruhi proses fisiologis dan biokimiawi. Salah satu bahan tambahan pangan yang memberikan aroma dan cita rasa yang khas adalah asap cair sabut kelapa. Penelitian ini bertujuan untuk melihat sifat fisik kimia yang meliputi kadar protein, kadar lemak, dan kadar air, serta analisis terhadap total mikroba (Total Palte Count/TPC) bakso daging sapi. Hasil penelitian menunjukkan bahwa kadar protein tertinggi diperoleh pada sampel B3sk2 yaitu 12,80+0,82 % dan terendah diperoleh pada sampel B1 sk0 yaitu sebesar 9,38+0,54 %, kadar lemak tertinggi diperoleh pada sampel B5sk4 sebesar 0,23+ 0,02% dan terendah diperoleh pada sampel B2sk1 sebesar 0,13+0,01%. Kadar air tertinggi diperoleh pada sampel B1sk0 sebesar 77,03+0,18%, dan terendah diperoleh pada sampel B3sk2 sebesar 69,60+0,13%, serta rata-rata jumlah total mikroba tertinggi diperoleh pada sampel B2sk1 yaitu sebesar 4,79+0,33 log cfu/g, dan terendah diperoleh pada sampel B4sk3 sebesar 2,20+ 0,70 log cfu/g.

This study aimed to know the profile and composition of fatty acid consisting of polyunsaturated fatty acid content (PUFA), monounsaturated fatty acid (MUFA), and saturated fatty acid (SFA) in selar fish oil (selaroides leptolesis) with various levels of basil powder (Ocimum basilicum)². The research was conducted at the Animal Product Technology Laboratory, Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries of Tadulako University. The research using 4 treatments and 3 replications with treatment M0 = 10 ml fish oil + 0% Basil Powder, M1 = 10 ml fish oil + 2% Basil Powder, M2 = 10 ml fish oil + 4% Basil Powder, M3 = 10 ml fish oil + 6% Basil Powder, each treatment repeated 3 times so that there are 12 experimental units. Fatty acid profile analysis using GCMS (gas chromatography-mass spectrometry), conducted in Organic Chemistry Laboratory of Faculty of Mathematics and Natural Sciences UGM Jogjakarta. The results of this study showed that 10 ml fish oil with various levels of basil powder added 18 types of fatty acids belonging to polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SFA). It can be concluded that the addition of 6% powder of basil can defend SFA and increase MUFA and PUFA.