Antioxidants are free radical scavenger compounds that can reduce or prevent the adverse effects of reactive oxygen species and reactive nitrogen species (ROS/RNS). This study aims to study the antioxidant activity, acceptability, and shelf life of fruit extract drinks and ciplukan buds (Physalis angulata L.). The experimental design used factorial completely randomized design (FCRD), with two factors, namely the ratio of juice extracts and ciplukan buds (a) and stabilizer concentrations (b), three replications. The organoleptic analyzed by hedonic test, antioxidant activity by DPPH method, and total phenolic contents, total flavonoid contents and alkaloid using each of the Folin-Ciocalteau, aluminum chloride and gravimetric methods. The estimated shelf life is calculated using the Arrhenius method at 28°C for 28 days. The results showed that the ratio of fruit extracts and buds (a) affected the preference for taste, aroma, and color attributes. The interaction between juice extract ratio with a bud (a) and stabilizer concentration, (b) influences antioxidant activity, color attributes, and viscosity. The best ciplukan drink samples based on organoleptic calculations are juice with fruit extracts with buds 15:1 and stabilizer concentration of 0.1% (a3b1) and fruit extracts with buds 20:1 and stabilizer concentration of 0.1% (a4b1). The highest total phenolic and flavonoid contents obtained sample code a3b1, while the highest alkaloid content from code sample a4b1. Based on the estimated shelf life of total microbes, ciplukan bud extract has a shelf life of 9 months at 28°C.

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Shelf life of food product is important information for consumers. Product development of instant porridge that enriched with inulin as a prebiotic and expected to have a role in increasing calcium absorption in infants with aged 6-24 months. This study aimed to determine the shelf life of instant porridge products. The methods included in this research: (1) production of instant porridge products, (2) packaging with aluminum foil and polyethylene plastic, (3) stored at temperatures of 15°C, 30°C and 45°C which observed for 35 days with 7- day intervals, (4) analyzes of moisture content, protein content, total plate count, and organoleptic responses to critical responses, (5) analysis data was processed using the Arrhenius model ASLT method. Research results showed that instant porridge products stored at a temperature of 55°C were dropped by panelists on the 15th day. Instant porridge products with aluminum foil packaging have the longest shelf life with the lowest activation energy on protein content parameters with shelf life held at 15°C was 358 days, at 30°C was 214 days and at 45°C was 143 days. The recommendation for instant porridge should be packed using aluminum foil with storage temperature of 15°C.

Objective of this research was to study the formulation of composite flour by optimizing the use of raw materials without reducing the quality of product. Method used was the application of linear programming. The limiting factor was the ratio of raw material of composite flour ABSTRAKTujuan penelitian adalah mempelajari formulasi tepung komposit dengan mengoptimalkan penggunaan bahan baku tanpa mengurangi mutu yang dihasilkan. Metode yang digunakan adalah penerapan linier programming. Faktor pembatas yang digunakan yaitu perbandingan bahan baku dari tepung komposit, nilai pembatas diambil dari SNI No. 01-2973-1992. Faktor kendala adalah harga bahan baku yang digunakan. Hasil penelitian tahap pertama menghasilkan karakteristik tepung yang sesuai dengan syarat mutu SNI. Analisis kimia untuk tepung jagung adalah karbohidrat sebesar 70,45 %, protein 8,96 %, kadar lemak 4,00 % dan kadar air 3,14 %; tepung kacang kedelai mengandung karbohidrat

The purpose of this study was to determine the comparison of soybean milk with beetroot extract and concentrate of coconut milk on the characteristics of vegetable ice cream.This research method was conducted in two stages, namely preliminary research consist of analysis of total dissolved solids from the ratio of soybeans to water, namely (1: 4), (1: 6) and (1: 8). The primary research was carried out by using a 3x3 factorial system of randomized block design (RBD)/ Rancangan Acak Kelompok (RAK) with three repetitions. Factor (A) was comparison of soybean juice with beetroot porridge, consisting of 3 (three) levels a1 = 1: 1, a2 = 1: 2, a3 = 2: 1, and factor (B) was the use of coconut milk concentration, consisting of 3 (three ) level b1 = 18%, b2 = 20% and b3 = 22%. The results showed that the comparison of soybean milk with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture. Coconut milk concentration affects organoleptic test of texture attributes. The interaction between soybean juice comparison with beetroot extract and concentration of coconut milk on vegetable ice cream affected the organoleptic test of taste attributes but did not affect the fat content, protein content, overrun, melting time and organoleptic test of the color attributes, aroma and texture. The comparison of soybean juice with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture.