This study aims to determine the effect of different types of eggs and salting techniques on making salted eggs to the level of consumer preference. Types of eggs used are duck eggs, laying chicken eggs and local chicken eggs. The three types of eggs will be in use by using the method of immersion and wrapping. This study used a completely randomized design with 2 x 3 factorial pattern with 3 replications to obtain 18 experimental units. The variables observed in this study are the color of egg yolk, egg texture, salty egg taste, and the level of consumer preference. Based on the results of the research results obtained for variables yellow eggs have a significant effect (p <0.01) with the highest value in duck eggs with the technique of wrapping and then in the duck eggs by immersion tech-niques while the chicken eggs and eggs on the eggs obtained results which is not much different. Next to the texture of salted eggs the results have no real effect but the highest value remains in duck eggs with wrapping technique. In taste ariable results have a significant effect (p <0.01) on the taste of salt-ed eggs and the best results are on duck eggs with packaging techniques. The last variable is the level of consumer preferences to the salted eggs results have a significant effect on the level of consumers with the highest value on duck eggs with immersion techniques. Of the four variables can be conclud-ed that the results showed the highest and best value according to the consumer is a salted egg from duck eggs with immersion techniques.

Red fruit is a Papua endemic plant which is rich in bioactive components such as carotene, tocopherol and fatty acids. Red fruit paste (RFP) is a waste from the process of making red fruit oil which is processed using wet rendering and still rich of bioactive component. This study aims to determine the effect of adding red fruit paste on the colour and chemical characteristics beef patties. The colour beef patty observed based formulated by different level of red fruit paste (PandanusconoideusLamk) at 0, 5, 10 and 15% to replace fat animal. The addition of up to 15% red fruit paste to beef patty formulation showed the higher L* (brightness) value and the lower value was the control patty. All red fruit paste-based beef patty enhance colour a* (redness). Higherlevelpaste will made patty became more redness. The addition red fruit paste in 5% had higher b* (yellowness) value, on theotherhandparameter of chemical characteristic of beef patty was compared with patty control treatment and patty with 15% level RFP was the best colour result. The data took before and after cooked. The protein content before and after cooking had a higher value by control treatment but for the value of fat, carbohydrate, water, ash and carotene content in the patty with 15% RFP the value was higher than the control both before and after cooking.

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

This study aimed to determine the sensory quality and the microstructure surface of the patty added with red fruit paste (RFP). An experimental method was employed with a completely randomized design in this study. The addition of RFP consisted of four treatments with three replications of each treatment. Since RFP was a substitute for animal fat in the patties mixture, the paste levels in the treatment were R0 (control), R1 (5% RFP), R2 (10%), and R3 (15%). Sensory quality was checked by a hedonic test for texture, taste, color, and juiciness and the microstructure was examined by comparing the patty samples before and after the cook. However, before the red fruit paste was being applied to the patties, the fatty acid profile was analyzed using gas chromatography. The chromatogram graph showed that red fruit paste is rich in fatty acids, dominated by oleic acid, palmitic acid, and omega 9 fatty acids. Hence, the results indicated that the addition of RFP significantly (P<0.05) increased the sensory quality parameter score. Patties with 15% RFP had the highest value for texture, taste, color, and juiciness while the control treatment had the lowest value for texture, taste, color, and juiciness. The surface of the patty microstructure was described based on the shape on the patty’s surface between R0 and R3. The appearance of the patty before and after the cook looked different. The results of microscopic observations on patties support the sensory value of R3, especially in texture and juiciness for the surface of the patties in the R3 treatment was flatter, not rough, and looked softer than the control treatment.