Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

Yogyakarta - Indonesia has a variety of types of sorghum. Antioxidants and protein are among its nutritional advantages. Processing technology innovation is still needed to optimize its nutrition. Polishing is the main process in sorghum. This study aims to determine the effect of polishing and types of sorghum (brown and white) on the nutritional content of sorghum crackers. Nutrient content analyzed included water, ash, protein, fat, crude fiber, carbohydrate, energy, and beta carotene content. We found that the polishing process of the two types of sorghum resulted in different nutritional advantages of the sorghum crackers. The water, protein, fat, and crude fiber content of sorghum crackers decreased from the initial nutrient content of sorghum grain. Conversely, the content of ash, carbohydrates, and energy increase after becoming crackers. Polishing of white and brown sorghum grain causes higher content of ash, protein, energy, and beta carotene in sorghum crackers compared to unpolished ones. The crackers made from polished white sorghum grain had a higher protein content (7.74%) than those from polished brown sorghum grain (5.71%). The crackers made from polished brown sorghum grain had nutritional advantages in the content of ash (2.78%), energy (333.92 calori/100g) and beta carotene (2134.16mg/100g) compared to crackers made from polished white sorghum grain (2.66%; 317.23 calori/100g; 53.01mg/100g). Polishing of white sorghum grain produces high protein crackers, while polishing of brown sorghum grain produces crackers with high functional beta carotene content.

In certain location, it is undeniable that there are qualities variations of fermented cocoa beans depend on processing techniques. In addition, its cocoa bean's production central at Yogyakarta have their specific characteristic own regarding the use of fermentation box (box type). The purpose of this research was to analyze the effects of three types of fermentation box and duration to fungi level of fermented cocoa beans. CRD (completely randomized design) with two factors and three replications is applied as assessment method. The first factor is the type of fermentation box (basket, storey box and single box with a hand crank) and the second factor is the length of fermentation time (3 and 5 days). The result of the research explained that the lowest levels of the fungi achieve within 5 days of fermentation processes. Meanwhile, a single box with a hand crank provide the lowest of fungi's level. Furthermore, the combination of those two results may give the most favorably expected condition of fungi level.

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.