Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by FolinCiocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.

In food processing, starch was modifi ed in order to improve its properties. One of the modifi ed starches is highamylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, wouldaffect the starch properties. This study was aimed to determine the effectof those conditions on the properties of high-amylose tapioca starch. Theresults showed that higher starch suspension temperature was associated with lower levels of amylose and starch paste clarity. In addition, it wasalso associated with higher solubility and swelling power. Furthermore, the experiments showed that the longer the heating time and the higher the concentration of butanol, leading to the lower the amylose content of starch. The highest amylose content of the starch was produced from the treatment combination of suspensions heating temperature and time of 70ºC and 40 minutes, respectively, with 10% of butanolconcentrations. Amylose content yielded from this treatment increased by 37.33 %.Keywords: High-amylose tapioca starch, swelling power, starch fractionation, starch solubility, starch paste clarity ABSTRAK Modifikasi pati dilakukan untuk memperbaiki sifat pati ketika diaplikasikan dalam pengolahan pangan. Salah satu  produk pati termodifi kasi adalah pati tinggi amilosa yang dibuat dengan metode fraksinasi. Kondisi fraksinasi meliputi suhu dan lama pemanasan suspensi pati serta konsentrasi butanol akan mempengaruhi karakteristik pati yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan suspensi pati tapioka serta konsentrasi butanol terhadap karakteristik pati tinggi amilosa. Hasil penelitian menunjukkan semakin tinggi suhu pemanasan suspensi pati, mengakibatkan penurunan kadar amilosa dan kejernihan pasta pati namun meningkatkan kelarutan dan swelling power. Semakin lama waktu pemanasan suspensi pati dan semakin tinggi konsentrasi butanol menunjukkankadar amilosa pada pati semakin menurun. Proses fraksinasi pati tapioka pada kombinasi perlakuan suhu pemanasan suspensi pati 70ºC, lama pemanasan suspensi pati 40 menit, dan konsentrasi butanol 10% menghasilkan pati dengan kadar amilosa tertinggi. Kadar amilosa meningkat sebesar 37,33%.Kata kunci: Pati tapioka tinggi amilosa, swelling power, fraksinasi pati, kelarutan pati, kejernihan pasta

Annato (Bixa orrelana L.) has been renowned as a tropical plant rich in carotenoid pigments such as nonpolar bixin and polar norbixin. This study was aimed to obtain natural colorant and antimicrobials from annatto extracts. The extraction was carried out by maceration for 10 mins using distilled water as the extraction solvent at various pH and extraction temperatures. The variations of solvent pH used in this research were 4, 7, and 9, while that of extraction temperatures were 70, 80, and 90oC. The potential of annatto extract as an antimicrobial agent was tested by analyzing the extract's ability to inhibit pathogens and its phytochemical compounds. Escherichia coli and Staphylococcus aureus were used as the pathogenic bacteria by using the agar diffusion method. The color of annatto extracts was measured using Munsel Chard to determine the level of hue (color), value (brightness), and chroma (intensity), as well as maximum absorbance. The results showed that all extracts have the potential to inhibit E. coli and S aureus (weak-moderate). The observed annatto extracts had different color intensities as indicated by the hue, value, and chroma and a maximum absorbance at a wavelength of 400 nm.

Indonesia has a lot of oil palm empty fruit bunches (EFB) and usually discarded as agricultural waste. The major component of this oil palm EFB is cellulose, which is useful for food industry in the form of cellulose derivatives such as hydroxypropylcellulose (HPC). This paper reported about a method to prepare HPC from oil palm EFB as cellulose source. Oil palm EFB was dried, cut and milled to obtain EFB powder passed from 60 mesh screen. Cellulose in the EFB powder was extracted using 4% NaOH at 100ºC for 3.5 h, and then bleached using 5% NaOCl at 30ºC for 3 h.  HPC was synthesized from cellulose using NaOH at 5-25% at 25ºC for 1 h, then propylene oxide (PO) at 0.6-1.4 mL per g cellulose was added to the slurry and the temperature was adjusted to 55ºC for 3 h.  HPC from EFB cellulose had more less characters than its commercial especially in purity level. Alkalization using 10% NaOH and its etherification using 1.4% (v/w) PO gave HPC with the highest molar substitution (MS), viscosity, purity and crystallinity i.e. 0.1049; 76.88 cps; 76.91% and 24.39%, respectively.

Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and sensory properties that include crunchiness, a taste of potato, and preference. The results showed that the edible coating made from sago starch, arrowroot starch, and alginate reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no effect of edible coating found on the moisture content of chips. The L-, a-, and b-value indicate that the coated chips did not have a bright yellow color. All of the treated chips had L-value lower than 55. Most of the sensory properties of coated chips had a low hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness and taste of chips made from the flour were still accepted by the panelists, the hedonic score was higher than 3.