Rice is a staple food for Indonesians. Therefore, awareness of the nutritive value and the health benefit of rice is of vital importance. This study was conducted with the objective to evaluate the nutritional value, functional properties of rice, blood glucose response and glycemic index of the North and East Borneo native rice, such as the Red Mayas (RM), white Mayas (WM), red Adan (RA), white Adan (WA), and black Adan (BA). Proximate levels (proteins, fats, carbohydrates, ash, and water) in BA, WA, RM, WM, and RA are generally different from the highest levels of protein, fat, calories in BA rice. The highest insoluble dietary fiber in BA was 0.91g/100 g and the lowest is RA. The iron content in WA is 3-5 times higher than other local rice 14.48 mmg/100 g. The highest content of vitamin B1 (thiamine) indicated by RA is 0.38 mg/100 g, while the lowest is WA, which is 0.17 mg/100 g. Thus, the highest amylopectin and amylose content is RA, which is 69.09 g/100 g. Longer glucose is stored in the blood, namely BA and the five types of local rice in East and North Borneo, which show a high glycemic index.

No abstract

Sambal merupakan salah satu asesori kuliner yang dapat membangkitkan nafsu makan. Sambal andaliman dikenal sebagai sambal khas dari Sumatera Utara. Pada sambal andaliman ini biasanya ditambahkan bunga kecombrang. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap sambal segar andaliman yang ditambah dengan batang kecombrang muda dalam proses pengolahannya. Desain percobaan sambal segar andaliman ini menggunakan Rancangan Acak Lengkap dengan perlakuan adalah rasio andaliman (A) dan batang kecombrang muda (K), yaitu A50% : K35%, A50% : K25%; A50% : K15%; K50% : A35%; K50% : A25%; dan K50% : 15%. Hasil penelitian menunjukkan bahwa rasio andaliman dan batang kecombrang muda memberikan pengaruh nyata terhadap kadar air, kadar vitamin C, dan sifat organoleptik hedonik untuk atribut warna, dan rasa dari sambal andaliman, tetapi berpengaruh tidak nyata atribut aroma. Sambal segar andaliman dengan komposisi andaliman 15% dan batang kecombrang muda 50% mendapatkan respons organoleptik hedonik terbaik.

Rengginang is one of the traditional foods of the archipelago that has been consumed as a snack or main food since time immemorial. At the first rengginang is a food made from the rest of rice that does not run out, rather than being wasted in rice, it is processed into savory and crunchy food in the form of rengginang. Usually the processing is very simple, it is only dried by drying and frying and can be consumed immediately. Along with the time the tasty and crunchy food is very popular with consumers, so that the prestige of rengginang extends among the community and becomes one of the business opportunities for the culprit, especially the housewife, namely Mrs. Darmini. This science and technology for the community has a positive effect on partners and other business people that the importance of using simple technology is effective, thus increasing the production process of rice. The introduction and administration of a sealer is also very important to maintain the quality of the rengginang. Besides that, the need for legality of business such as P-IRT to ensure food security for consumers. This science and technology activity for the community is expected to continue as an effort to provide coaching and mentoring for micro-businesses that have the prospect of being able to survive and develop in the future

Aroma bunga merupakan komponen penting dari repertoar sifat tanaman berbunga, yang digunakan untuk menarik perhatian lebah.  Tujuan ulasan ini untuk menguraikan keadaan pengetahuan tentang pentingnya serbuk sari tanaman sebagai sumber pakan lebah dan pentingnya aroma bunga terkait aspek ekologi kimia pada perilaku lebah dalam mencari sumber pakan dalam mengumpulkan serbuk sari pada sarangnya. Komponen senyawa aktif yang terdapat dalam tanaman berbunga menunjukkan sifat daya tarik lebah terhadap bunga tersebut. Semakin tinggi nilai aromatiknya, maka semakin banyak lebah yang hinggap. Sehingga perlunya studi lanjut tentang sejauh mana aroma nektar dan serbuk sari secara langsung mempengaruhi komunikasi lebah di dalam sarang, dan perlu kajian pentingnya karakteristik nonvolatil dari nektar atau serbuk sari.