Food processing is changing from thermal to non thermal process nowadays for non thermal process could maintain food quality including sensory and nutrition value. Freeze drying is a non thermal drying method using low temperature.The water content of the product is frozen from the water phase to ice phase and into gas phase (sublimation process) to control the pressure and temperature. There are some changes in food characteristic in fruit chips processing using freeze drying method. In the physical characteristic are geometry, mechanic, optical, and other physical value changes. In the sensory characteristic, freeze drying method could maintain food colour, flavour, texture and odor(aroma). Freeze drying could inhibit bacteria growth but could not kill the spores in microbiological characteristics. Furthermore, freeze drying could maintain vitamin, mineral and active compound in the product instead of thermal drying process .

Several types of aquatic plants have a potential role in reducing pollutants from contaminated water through phytoremediation processes. The purpose of this study was to analyze the capacity of aquatic plants in phytoremediation process of cyanide and heavy metals from gold mine liquid waste, based on the growth and heavy metal deposition in the root and shoot. The study was conducted using a completely randomized design with two factors, i.e., the concentration of gold-mine wastewater (0%, 50%, and 100%) and the combination of two aquatic plants from 4 species (Eichhornia crassipes, Neomarica longifolia, Hydrilla verticillata, and Pistia stratiotes). The results showed that gold mine wastewater generally reduced the growth rate of all the plants, especially at 100% wastewater concentration. The treatment with gold mine wastewater caused an increase in lipid peroxidation specified by the increase of root and leaf MDA content, while it decreases leaf chlorophyll content significantly. The best combination of aquatic plants for gold mine phytoremediation was shown by N. longifolia – P. Stratiotes based on the smallest dry weight reduction and the greatest reduction of cyanide, Pb and Hg from the media.

Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.

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