Gambir extract microparticle is adding the value of palm oil-based transparent soap. Catechin content from extract gambir has the antibacterial activity to Staphylococcus aureus. As microparticle, extract gambir can be absorbed well into skin pore when applied as one of transparent soap contents. Thus, this research aimed for obtaining information related to the optimum concentration of extract gambir in microparticle, based on chemical characteristic and antimicrobial. Gambir was locally obtained from Pangkalan, 50 Kota District, West Sumatera. Gambir was diluted in ethanol then ultrasonified in order to get gambir as microparticle. There were 8 treatments and duplicated which were 3%, 4%, 5%, 6%, 7%, 8%, 9% and 10% of gambir extract addition. From this study, the optimum addition of gambir extract was 5% with 26.11% of water and volatile content, 1.0823% was insoluble in ethanol, 0.96% of free fatty acid, 46.48% of fatty acid, 13.86% unsaponifiable fraction, and the inhibition zone diameter of  Staphylococcus aureus was 36.6 mm.

No abstract

Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour), with the test results of 2.

ABSTRAK: Permasalahan utama yang dihadapi kelompok saat ini adalah terbatasnya pengetahuan, teknologi dan peralatan produksi untuk mengolah susu kambing. Susu yang dihasilkan hanya diolah menjadi susu pasteurisasi di dalam kemasan kantong plastik. Dalam hal penanganan susu segar, penerapan kebersihan, praktik higiene, dan sanitasi juga masih belum baik. Dengan demikian, susu segar dan susu pasteurisasi yang mereka produksi dan pasarkan belum dapat dijamin keamanannya untuk dikonsumsi. Di samping keterbatasan penguasaan teknologi juga belum optimalnya kelembagaan kelompok yang baru berjalan sebatas bekerja sama dalam hal teknis berternak, namun belum berkembang dalam hal pengadaan bersama dan pemasaran produk secara bersama. Dengan demikian tingkat efisiensi dalam hal biaya produksi dan biaya pemasaran belum bisa diperoleh oleh kelompok. Masalah sebagaimana yang dijelaskan di atas, ditawarkan untuk diselesaikan dengan alternatif sebagai berikut :a) Memberikan pelatihan teknik kebersihan, sanitasi dan higienis pemerahan dan penanganan susu segar dan susu pasteurisasi, serta teknik pengemasan; b) Memberikan pelatihan teknik pengolahan susu menjadi berbagai produk olahan susu c) Memberikan Peningkatan wawasan dan pengetahuan kelompok mengenai pemasaran produk olahan susu kambing d) Memberikan pelatihan penguatan kelembagaan kelompok peternak kambing untuk menuju kelompok tani yang profesional.Kata kunci: Susu Kambing, Ternak Kambing, Olahan Susu Kambing, Kambing Etawa

No abstract