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

The substitution of wheat flour with almond flour and addition of vegetables fat can influence the final properties of cookies, enhance the taste, and eliminate skim milk use which produce lactose-free cookies. This study aims to determine the effect of different ratio of sorghum flour to almond flour and addition of various type of fat to the physical and chemical properties of cookies. This research used a factorial randomized block template (RBD) with study factors ratio of sorghum flour to almond flour (1:1, 2:1, and 3:1) and the form of fat added (margarine, VCO, and a mixture of margarine and VCO (1:1 w / w)). The findings showed that the ratio of sorghum flour and almond flour had a major effect on the ash, fat, dissolved protein, and reducing sugar content. Type of fat had a major impact on the ash, fat, and reducing sugar content. The best treatment in this study showed in a ratio of sorghum flour and almond flour of 1:1 using margarine with water content 3.08%, ash content 0.82%, fat content 36.65%, dissolved protein content of 1.27%, decreasing sugar content of 0.56%, and loaf volume of 92.04%.

Dalam upaya memenuhi zat gizi ibu hamil telah dibuat makanan kudapan biskuit dari ubi kayu yang diperkaya biskuit ubi kayu dengan kandungan zat besi yang tinggi dan sifat sensori terbaik. Penelitian menggunakan 4 (F1), NaFeEDTA (F2), dan konsentrasi meliputi kadar air, kadar Fe, kadar asam lemak bebas, dan angka peroksida. Sedang sifat sensori yaitu tekstur, bau amis, rasa logam (FeSO 4 sebanyak 45 ppm merupakan perlakuan terbaik yang menghasilkan biskuit dengan sifat sensori terbaik dengan tingkat kesukaan 3,1 (agak disukai). Biskuit tersebut memiliki karakteristik yaitu kadar air 6,01±0,54%, kadar Fe 43,69±0,34 ppm bk, kadar asam lemak bebas 1,17±0,02% bk, dan angka peroksida 9,66±0,76 meq O 2 /kg. Karakteristik sensorinya yaitu tekstur agak renyah, bau amis kurang terasa, rasa logam kurang terasa, dan agak disukai.

Bixa orellana known as annatto is often used as a natural colorant in some food industries. This pigment is potential as an antioxidant due to high levels of total phenol and carotenoid in seeds. This study aims to evaluate the effect of polarity of solvents in annatto extraction on colour and antioxidant content in the extracts as well as the application of extracts of annatto on chicken sausage products. The solvent used for extraction annatto was hexane (nonpolar), chloroform (semipolar) and ethanol (polar), and concentration of extracts used in the making of chicken sausage were 1, 2 and 3% respectively. Colour observation of extract was done visually and by using a tintometer to measuring the color components while the colour observation of chicken sausage was done using Munsell chard as well as sensory evaluation by the panelist. The antioxidant content in the extracts as well as in the chicken sausages was evaluated by measuring the total phenol and carotenoid. The result of this research shows that hexane extract had a yellow colour, which composed of red and yellow colour with intensity 9 and 37. The chloroform extract had red dense colour, which composed of red, yellow and blue with intensity 12, 4 and 6.9, respectively, while the ethanol extract had orange colour, which composed of red and yellow colour with intensity of 12, and 50. The highest content of total phenol (115 mg/g) was found in ethanol extract while the highest content of carotenoid (11.77mg/g) was produced in hexane extract. Addition of 2 % hexane extract gives the best colour on the chicken sausage, and based on the measuring with the Munsell chard was produced orange colour with hue 2.5 Y; value 7; and chrome 6, with the level of joy is like (3.8). The highest total phenol content (29.95 mg/g) was found in the chicken sausage which was added of 1% extract of hexane whereas the highest carotenoid content (16.17 ug/g) found in the chicken sausage which was added of 3 % extract of hexane.