Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products

The annual soybean demand in Indonesia reaches 3.09 million ton, with 81% of which are fulfilled through import that mostly consist of transgenic soybean. This condition has become a food safety issue, especially related to the protein content and quality. The purpose of this study was to evaluate the equivalence of protein content and quality of Grobogan local soybean flour (GLSF) compared to transgenic imported soybean flour (TISF) and non-transgenic imported soybean flour (NTSF). The research design was using completely randomized design with 5 replicates (rats) for each treatments. The protein content equivalence test was carried out using the Kjeldhal method, while the protein quality equivalence test was carried out with experimental rats, namely based on the growth method and the nitrogen balance method. Five groups of Sprague Dawley male albino rats, each consisted of 5 rats, were given feeds which contained 10% protein respectively from GLSF, TISF, NTSF, casein as control and a non-protein group. The observationt was carried out for 28 days. The results showed that GLSF had the highest protein content (49.7%db). The equivalence test of protein quality based on growth method showed no significant difference (p>0.05) in feed conversion efficiency, protein efficiency ratio and net protein ratio parameters. The similar test which was based on nitrogen balance method also showed no significant difference (p>0.05) in true protein digestibility, biological value and net protein utilisation parameters between the types of soybean flour. It can be concluded that although the highest protein content was found in GLSF, the three soybean flour types are equivalent in terms of protein quality.

Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).

The objective of this research was to analysis the technology contribution coefficient (TCC) on crude palm oil industry in Jambi Province. This research was conducted in several steps i.e. determination of the research object, assessment of technology components, analysis of experimental data (tabulation of data, estimation the degree of sophisticated, analysis the state-of-the-art for technology components, calculation of technology component contribution, calculation of contribution intensity), and calculation of technology contribution coefficient (TCC). The research obtained 0,590 TCC value for PT. Sumbertama Nusa Pertiwi Bakrie Sumatra Plantation Tbk. Palm Oil Mill and 0,585 TCC value for PSB II Bunut PT. Perkebunan Nusantara VI (Persero) Palm Oil Mill. The both of values indicated the level of technology in the crude palm oil industry on Jambi Province based on a qualitative assessment of TCC interval are in good classification and based on the level of technology is at the level of semi-modern technology.

Kelurahan Penyengat Rendah memiliki beberapa kelompok wanita tani dengan mengusahakan pertanian hidroponik sesuai dengan arahan Bapak Walikota Jambi yang ingin mengembangkan Kelurahan Penyengat Rendah sebagai sentra hidroponik di Kota Jambi. Selama ini sayur-sayuran dijual langsung untuk memenuhi kebutuhan sayuran masyarakat daerah sekitar dan dijual kepada pengumpul yang memasok sayuran ke swalayan di Kota Jambi. Kegiatan pengabdian kepada masyarakat ini ditujukan untuk memberikan pengetahuan dalam bentuk penyuluhan dan demonstrasi. Penyuluhan dan demonstrasi yang dilakukan adalah mengenai tata cara penanganan pascapanen sayur-sayuran yang baik untuk mengurangi kehilangan (losses) setelah  panen dan memberikan keterampilan mengenai pengolahan sayur-sayuran menjadi produk olahan yang memiliki nilai tambah seperti salad sayur, mie sayur dan es krim sayur. Kegiatan ini menambah pengetahuan anggota KWT dan keterampilan baru dalam penanganan dan pengolahan komoditi hidroponik berupa sayur-sayuran sehingga akan memberikan nilai tambah dan meningkatkan nilai ekonomi komoditi hidroponik.