Milkfish (Chanos chanos forskal) bone is one of underutilized part of milkfish and considered as a waste from “satay bandeng” home industry in Banten. The aim of this research was to determine the effect of different extraction methods on the nutritional characteristics of milkfish bone powder. Milkfish bone powder was prepared using two different extraction methods (alkaline and acid). Milkfish filleting waste was boiled with water for 30 min, removed the remaining flesh from the frames, the frames were boiled with water for 2 hours, autoclaved, boiled in water (MBPW), sodium hydroxide solution 1 N (MBPAl) and hydrocloric acid solution 1 N (MBPAc) for 30 min at 80-90 °C, rinsed with water, dried at 50°C in oven drying for 24 hours, and ground. The observed parameters were % yield, moisture-, protein-, fat-, carbohydrate-, and ash- content. Milkfish bone powder was contained 27.88% protein, 7.85% lipid 51.42% ash, and carbohydrate 7.36%. The milkfish bone power extracted by acidic and alkaline method treatment (MBAc and MBAl, respectively) showed statistical significant difference in yield, protein-, fat-, carbohydrate-, and ash- content. The alkaline and acid- extraction methods showed higher ash content than water extraction method so these method could be used to extract the mineral content from milkfish bone.

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Indonesia has various herbal plants which potentially developed as functional food. Herbal plants such as ginger, lemongrass and pandan leaves can be processed into functional beverages as immune system booster. Functional beverages must fulfill two main functions, first having nutritional content and second, providing acceptable sensory functions such as good taste and texture. The processing of herbal plants into functional beverages requires knowledge of the bioactive compounds content, the ability of these compounds to boost the immune system and the safety of the resulting products. The safety of functional drinks products can be analyzed through the determination of the critical point (Critical Control Point) for the functional drinks processing.

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Banten taro is indigenous food in Banten Province, Indonesia. The functional value of yogurt can be increased by the addition of Banten “beneng” taro flour to stimulate the growth of probiotic bacteria in the digestive tract. Banten taro had potential as prebiotic. Sensory quality was an importance aspect of food product. Flavor change caused by adding Banten taro flour in yoghurt was undetermined. This study was aimed to determined the effect of variation lactic acid bacteria starter for the sensory quality of Banten taro yoghurt synbiotic. A seven-point facial hedonic scale was used to evaluate six yogurt samples. Variation of lactic acid bacteria starter and fortification of modified taro flour was not given significant effect for organoleptic quality (taste, texture, and smell) of synbiotic yogurt. The results showed that the best combination starter to produce yogurt was Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus.