The favorite product of black tea is tea leaf that are ground using the crush, tear and curl (CTC) method. This process able to produce the dry tea which has high quality with a strong aroma and taste, and high levels of antioxidants. This study aimed to conduct an energy analysis on the processing of black tea CTC at PTP. Nusantara VIII Rancabali to find out the steps towards efficient use of energy, opportunities and conservation efforts. The research method used is descriptive analysis method. The present paper conducted the energy audit calculations which are based on the energy consumption in each tea processing activity from the time. The calculation of energy audit was conducted from preparation of raw materials until the packaging of tea product. The results of the energy audit on the CTC black tea processing showed that for each ton of tea leaves required the energy is about 3.930,66 MJ.ton-1The greatest energy use is drying process which is at 1.424,67 MJ.ton-1 or 36,24%. The results of the analysis space was at quadrant conservative aggressive. Aggressive conservative steps that can be taken in the black tea processing are to develop activities towards energy saving, such as changing fuel from ordinary wood to wood pellets and adding or modifying machine tools so that the installed capacity of each processs to fulfill the capacity input of leaf tea. Key words: CTC, energy analysis, energy saving, processing of tea

Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had been conducted, but the results showed that the panelists' preference for coconut sap soy sauce was still low. In this study, the addition of curly red chili with various processing methods and spices was thought to increase the panelists' preference for coconut sap soy sauce. This study aimed to examine the physicochemical and organoleptic characteristics of coconut sap soy sauce with the addition of curly red chili with four processing methods. The chili processing methods used were coarsely ground chilies, finely ground chilies, dried chili powder, and chili extracts. The research stages include the process of making coconut sap soy sauce, organoleptic tests, viscosity tests, acidity tests (pH), and sucrose tests. ANOVA (Analysis of Variance) and SPSS applications were used to analyze the test data. If significant results are obtained, the analysis is continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5%. Based on the test results, the addition of various chili processing methods significantly affected the degree of acidity (pH), viscosity, sucrose content, hedonic color, hedonic viscosity, and hedonic spiciness. However, the effect is not significant on the hedonic aroma. The coconut sap soy sauce with chili extract obtained the highest score for the ranking test assessment.