Cookies are a type of pastry that is consumed by many people from all of aged. Cookies can be consumed as a practical and healthy alternative food. This research aims to formulate cookies combined  from wheat flour and tempeh flour with addition of roselle. The use of tempeh flour in making cookies can increase protein levels because the protein content of tempeh flour is higher than in wheat flour. In addition, the important ingredients contained in the roselle petals are anthocyanin pigments that form flavonoids that act as antioxidants. The results of this study obtained 37.00% yield of tempeh flour and moisture content of 7.36%, ash content of 2.6%, protein content of 45.59%, fat content of 24.04 % and carbohydrate content of 0.134%. Roselle produced has yield of 80.5% and has a moisture content of 7.44 %, ash content of 6.28%, protein content of 6.29%, fat content of 1% and carbohydrate levels of 78.36%. Based on the result of hedonic test, formulas F1 was selected as the best formula. Products of tempeh flour cookies and roselle powder have a yield of 72 - 85.09%. The results of physicochemical analysis of F1 cookies obtained 2.40% ash content, 7.26% protein content, 29.62% fat content, 68.60% antioxidant activity EC50 µg/ml, 206.785

The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66.

Penelitian mengenai bakteri asam laktat telah dilakukan sampai sekarang baik dari isolasi dan karakterisasinya sampai bakteri asam laktat yang memiliki potensi sebagai probiotik. Probiotik merupakan produk pangan yang dapat meningkatkan dan menjaga kesetimbangan saluran pencernaan. Untuk dapat bersifat probiotik maka beberapa syarat diperlukan.Produksi probiotik dengan penggunaan teknik kering semprot merupakan salah satu cara dalam mengawetkan kultur bakteri. Dalam penggunaan teknik pengering semprot ini perlu dititik beratkan pada bahan penyalut, suhu inlet dan outlet serta variabel-variabel lainnya. Proses perubahan dalam teknik pengeringan semprot mengubah fase cairan menjadi fase kering (padatan).Teknik pengeringan semprot adalah salah satu teknik yang menghasilkan produk yang lebih baik, lebih mudah penanganannya, waktunya lebih singkat, proses produksi yang lebih sederhana dan tentu saja harganya yang relatif lebih murah. Penelitian mengenai bakteri asam laktat telah dilakukan sampai sekarang baik dari isolasi dan karakterisasinya sampai bakteri asam laktat yang memiliki potensi sebagai probiotik. Probiotik merupakan produk pangan yang dapat meningkatkan dan menjaga kesetimbangan saluran pencernaan. Untuk dapat bersifat probiotik maka beberapa syarat diperlukan.

Analysis of calcium content in fresh milk generally uses Atomic Absorption Spectroscopy (AAS). Alternatively, it could be analyzed using complexometric titration. The study aimed to validate the method of calcium content analysis in fresh milk by complexometric titration. The results showed that the linearity test using calcium standard solution at a working range of 4-24 mg/100 mL had R2 of 0.9983, while the limit of detection and limit of quantification were 0.47 mg/100 mL and 1.57 mg/100 mL, respectively. The accuracy by spiking method at the spiking concentration of 60 mg/100 mL sample was 99.29%. The repeatability and intra-lab reproducibility showed acceptable precision with CV value of 0.98% and 2.59%, respectively. The results of ruggedness test showed that this method was rugged to the variation of sample volume and ethylenediaminetetraacetic acid (EDTA) concentration. This study proved that complexometric titration can be used to determine calcium content in fresh milk. ABSTRAKAnalisis kadar kalsium pada susu segar umumnya menggunakan Atomic Absorption Spectroscopy (AAS) yang relatif mahal. Salah satu metode alternatif yang dapat digunakan adalah titrasi kompleksometri. Sampai sekarang, data validasi terhadap metode tersebut pada sampel susu segar belum tersedia. Tujuan penelitian ini adalah memvalidasi metode analisis kadar kalsium pada susu segar secara titrasi kompleksometri. Hasil penelitian menunjukkan uji linearitas dengan menggunakan larutan standar kalsium pada rentang 4-24 mg/100 mL mempunyai nilai R2 sebesar 0,9983, sedangkan nilai batas deteksi dan batas kuantifikasi berturut-turut adalah 0,47 mg/100 mL dan 1,57 mg/100 mL. Nilai akurasi (recovery) sebesar 99,29% pada konsentrasi spiking 60 mg/100 mL sampel. Hasil penelitian atau metode uji yang divalidasi menunjukkan nilai keterulangan dan reprodusibilitas intralab yang baik dengan nilai CV analisis berturut-turut 0,98% dan 2,59%. Hasil uji ketangguhan menunjukkan metode ini bersifat tangguh (rugged) terhadap variasi volume sampel dan konsentrasi asam etilenadiaminatetraasetat (EDTA) yang digunakan. Berdasarkan hasil penelitian tersebut, metode titrasi kompleksometri dapat digunakan untuk menentukan kadar kalsium pada susu segar.

<span class="fontstyle0">Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler<br />substance in the production of tomato ketchup is performed as an alternative to conventional<br />tomato ketchup filler substance. This study aims to determine the right balance between the<br />tomato puree and pumpkin puree to produce a tomato ketchup that can be accepted by<br />consumers, without addition of coloring agents and other food additives. The results showed<br />that the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces the<br />best tomato ketchup and has the same characteristics as the standard and is preferred by the<br />panelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.</span>