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The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.

Soybean, rice bran and seaweed flour (Gracilaria sp) are food sources of iron and vitamin B12 so it is potential to be used as an ingredient for alfernative snack for childbearing age women with ovo vegetarian diet. This research intended to analyze effect of soybean, rice bran and seaweed flour (Gracliaria sp) substitution on the acceptability, iron and vitamin B12 content. This research was true experimental research with completely randomized design. There are 4 formulas with six times replications. Analysis of accessibility different used was friedman. Friedman Test and Wilcoxon Ranks Test. The untrained panelists were 25 childberaing age women with ovo vegetarian diet. The difference test showed that there were no difference in colour, aroma and texture. There was a difference (p<0,05) on flavour characteristic and  Wilcoxon Ranks Test showed that there was a difference (p<0,05) between control formula and substitution formula. Based on the result of acceptability, brownies substitution formula with the best score was F3 formula (flour 37.5 g, soybean flour 22.5 g, rice bran 75 g, and seaweed flour (Gracilaria sp) 15 g). The iron and vitamin B12 content of  F3 formula were 3.6 mg and 0.2 μg respectively on 100 gram formula and fulfill 10-15% of childbearing age women’s requirement. Finally, the best formula which obtained from its acceptability, iron and vitamin B12 content was F3 formula, so it could be an alternative snack for childbearing age women with ovo vegetarian diet.

Seaweed is a valuable fishery product and becomes potential source of foreign exchange. Candy jelly, for example, is one of the results of diversified seaweed products. This study aims to determine the ability of storing seaweed jelly candy in terms of physical and micro forms. The one-shot case study method was applied in this study. Variability in shelf life was observed for four days by distinguishing the characteristics of each jelly candy (H1, H2, H3, and H4). Physical testing on this study involved 5 expert panelists. The results showed that the texture of seaweed jelly candy at safe limits was stored until the second day (II) with the characteristics of not slimy and hyphae, and the aroma produced on the second day was not rotten. In terms of color, seaweed jelly candy on day II was yellowish white and without black speckled. Microbiological test results showed the shelf life limit for seaweed jelly candy is on the second day (II) with a total plate number of 2.1×104 cfu/ml, while on day III (9.0×104) had exceeded the maximum contamination limit of 5×104, which was not suitable for consumption. On the first day of storage (I) the amount of mold/yeast was 6.0×102 cfu / ml while on day II (2.5×103) which means that it has exceeded the maximum contamination limit of 103. On the fourth day of storage did not meet the criteria for consumption. The types of microorganisms growing during the storing process are Aspergillus Niger, Aspergillus sp, Cephalosporium, sp yeast, and Rhizopus sp. Seaweed jelly candy has a fat content of 0.78 grams/100 grams, iodine content of 103.36 milligrams/100 grams and pH 4.88, whereas with a water content of 14.90%, ash content of 0.52%, and reducing sugar content of 4.53%.