Food in Indonesia is often identified with rice or rice because this type of food is a staple food for Indonesian people. The task meeting of researchers and extension workers of Balitbangtan and extension workers of Bengkulu province carried out demonstration plots for lowland rice cultivation. The purpose of this study was to examine the response of farmers to lowland rice cultivation technology and the factors related to the response of farmers in Padang Merbau Village, Seluma Selatan District, Seluma Regency. This response research was conducted using survey methods and distributing questionnaires. Sampling was carried out by purposive sampling with 35 respondents consisting of 8 cooperative farmers and 28 farmers around the location in the demonstration plot for innovation in rice cultivation technology. The data collected includes the characteristics of farmers and farmers' responses to technological innovations in lowland rice cultivation. The data obtained were analyzed descriptively quantitatively. The results showed that the response of farmers to technological innovations in lowland rice cultivation was included in the high category with an average score of 3.89, the correlation of respondent characteristics with farmer responses was not significantly related with a value > 0.05. Support from all parties is needed to support farmers' responses to lowland rice technology innovations.

Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to: 1) To obtain the ratio of ratio between RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable  viscosity, and acceptable RPOO with salak Sidempuan emulsion product   Emulsions   were prepared using 2% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated.  The results of this study showed that the ratio of RPOO ratio and 1: 2  salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield acceptable levels sensory attributes such as color, aroma and taste.