Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

Packaging and storage of fish cracker products are important factors in product quality and distribution. The objective of this study was to determine the effects of packaging and shelf life on quality and antioxidant property of defatted rice bran supplemented with raw fish crackers (DBFC). The preservation and retention DBFC at 0, 1, 2, 3, 4 and 5 months in aluminium foil (AL) and polypropylene (PP) packaging, showed the values of Thiobarbituric acid reactive substance (TBARS) and peroxide value (PV) increased significantly (p≤0.05), which PP had higher TBARS than AL0.0087 and 0.0075 mg.MAD/kg, respectively. Antioxidation analysis using standard 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) revealed that antioxidants in DBFC were active. The DBFC packed in PP lost less antioxidants comparing to crackers in AL which had IC 50 of 65.11 and 63.88 mg/ml, respectively, in five months. In addition, the estimation of shelf-life of DBFC in AL and PP exhibited that samples could be stored up to five months at room temperature. Moreover, the detected bacteria were not excess the standards prescribed dose of 1x10 6 cfu/g. Therefore, the DBFC packed in AL could extend the shelf life well.

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Currently, native rice is important and has a high nutritional value, but also the lack of development of products in various forms in the three southern border provinces. The native jajo products were unique in consumption during the housewarming, harvest and raise home. This research aimed to study Majanu and Seribugantan varieties of rice, the ratio of rice flour and tapioca starch to sensory acceptance, the type and quantity of colored and flavored with herbs on properties and sensory acceptance. Effects of rice varieties, the ratio of rice flour and tapioca starch were observed. Native Jajo products were tested for sensory quality. The results revealed that Majanu rice variety and the ratio of rice flour and tapioca starch was 4 : 1 (by weight) gave the highest preference score of 7.45 (like moderately) when compared with Sibuguntang rice variety. The Jajo product using three types of herbs, pandan leaves, butterfly pea and chrysanthemum at concentration of 10% and 20%. Sensory testing showed that 10% pandan leaves gave the highest average preference score. In addition, the estimation of shelf-life of product in aluminium foil exhibited that samples could be stored up to 1 month at room temperature, the detected bacteria were not excess the standards prescribed dose of 1x10 3 cfu/g. Therefore, the use of rice flour Majanu native variety to produce the native Jajo and pandan juice to customize the color and smell was recognized by a sensory panel.