No abstract

Virgin Coconut Oil (VCO) is a pure oil obtained from the extraction process of coconut meat. Having a composition of 65% of the constituents of fatty acids in coconut meat is medium chain saturated fatty acids (MCFAs). The development of the current method of processing VCO is directed to methods that do not involve the heating process so that VCO can be obtained with the best quality. The study aims to study the effect of comparison of the cold method VCO extraction process on the yield of VCO produced. The experimental design used in this study was a completely randomized design (CRD) with two treatment factors, namely the variation of Ragi tempe concentration used with 4 treatment levels, K1 = Control, K2 = 2 g, K3 = 4 g, K4 = 6 g and the length of time fermentation process (T) with 2 levels of treatment, T1 = 24 hours, and T2 = 48 hours. Characteristic testing of VCO includes specific gravity, moisture content, and FFA value (free fatty acids). Statistical data analysis using SPSS 17 software with ANOVA method then continued with Duncan's Multiple Range Test (DMRT) if there are significant differences between treatments. The results showed that the VCO yield obtained ranged from 21.56%-24.29%, the average FFA value was 0.50%, the average water content was 0.49% and the average density was 0.87 g / ml.

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1.

Salah satu jenis serealia non-beras yang berpotensi dikembangkan sebagai pendukung ketahanan pangan nasional adalah millet. Biji millet mengandung karbohidrat mirip dengan beras dan memiliki kadar protein dan lemak lebih tinggi, millet juga mengandung komponen bioaktif yang bersifat antioksidan. Pemanfaatan millet masih sangat terbatas, salah satu alternatif pemanfaatannya dapat dilakukan pembuatan biskuit. Usaha ini belum pernah dilakukan sebelumnya, penelitian mengenai millet terbatas pada sifat fisikokimia tepung. Penelitian ini bertujuan untuk menganalisa formulasi substitusi tepung millet pada pembuatan biskuit terbaik berdasarkan karakter kimia dan sifat organoleptik. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial dengan dua faktor yaitu proporsi tepung millet : tepung terigu (40:60); (50:50) dan (60:40). Sifat organoleptik diuji berdasarkan warna, aroma, tekstur, rasa dan tingkat kesukaan keseluruhan sedangkan karakteristik kimia biskuit millet dianalisis berdasarkan kadar air dan asam lemak bebas. Hasil menunjukan bahwa tepung millet dapat digunakan sebagai bahan substitusi tepung terigu dalam pembuatan biscuit. Standar mutu kadar air dan asam lemak bebas berdasarkan SNI 2973-2011 adalah maksimal 5% dan maksimal 1%. Kadar air biskuit tersubstutisi tepung millet berkisar antara 1,95-3,95% sedangkan kadar asam lemak bebas berkisar 0,043-0,063%. Formulasi biskuit tersubstitusi yang paling disukai adalah penambahan 40% tepung millet berdasarkan rasa, aroma, warna dan tekstur biskuit.Kata kunci : biskuit, formulasi, millet, substitusi

Corn is one of the main agricultural commodities in Wonogiri Regency, Indonesia, especially in the Ngadirojo District. The utilization of corn was not optimal. The community just sold it after harvesting. Community capability, especially Family Welfare Programme, in processing food products is very important and can encourage the food diversification program. Processing corn into tortillas is an alternative effort to increase the added value of agricultural commodities. The aim of this activity was to improve the capability of the Family Welfare Programme member to make tortilla chips. The activities methods were carried out through several stages: (i) the socialization and inventory the potentially of corn; (ii) counseling about corn processing and its benefits; (iii), training and practice of making tortillas; (iv), evaluation of all the activities. The results showed that 100 % of partners have corn land but have not utilized it for processing. In addition, 100 % of partners have never processed corn into tortillas. The test results showed that there is an increase of partner understanding, in the amount of 20.71 %. At the end of the activities, the partners were able to process their own tortilla products. There are four from seven participants who can make tortillas by themselves after the activity.