Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose contents were higher compared to the one prepared using fresh coconut sap with preservative. It can be concluded that the indigenous technique of tapping, collecting and processing fresh coconut sap in this area affected the quality of coconut sugar. Therefore, an investigation of better and safer tapping, collecting and processing techniques are crucial needed to improve the coconut sugar quality.

Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and therefore the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of "bakso" into one of traditional healthy restructured meat product. Rice bran has antioxidant activity which different among varieties and agronomical environment. Therefore, the objective of this study was to determine the bioactive compounds such us antioxidant activity of crude extract of rice bran from Bramo, Serang and Menthik rice varieties, those were obtained from East Java, Indonesia and to study the efficacy of utilization the above rice bran to improve functional quality of meat ball. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor. This substitution treatment also increased (p<0.05) the antioxidant activity from 16.75% to 35.78% and total phenol of meatballs from 37.82 mg/100 g to 90.81 mg/100 g. The results also showed that substitution of tapioca starch with 50% Serang rice bran obviously improved the eating quality of the meatballs as a community healthy food.

No abstract

Gas Chromatography was introduced traditionally for the first time by James and Martin in 1952. As years went on, gas chromatography was further developed by combining various detectors and was used for different purposes. In this journal, 4 different types of detectors coupled with Gas Chromatography were discussed: Gas Chromatography-Mass Spectrometry (GC-MS), Gas Chromatography -Olfactometry (GC-O), Gas Chromatography -Flame Ionization (GC-FID), Gas Chromatography -Time of Flight (GC-TOF), and also a new column technology: Multidimensional Gas Chromatography (MDGC). Each type is unique and utilized differently since they differ in their end detector. These detectors may further be combined to obtain better identification of volatile compounds.