Pineapple which is one of the perishable commodities with high water content about 90.73% in 100 gr of fresh material. Thermal pasteurization has a weakness that can degrade the quality of fruit juice products. In contrast, non thermal processes have expectations which is don’t make decreasing quality of the product. One of the non-thermal pasteurization type called Pulsed Electric Field (PEF). Nowadays, PEF system have two type batch and continous, which respectively used in this research is PEF continous system. This study uses research methods group random design (GRD) with two factorial that voltage (20, 30 and 40 kV) and frequency (10, 20, 30 and 40 kHz). Based on these studies it is known that the voltage and frequency is significantly different to the value of Total Plate Count (TPC), and absorbance. However there aren’t significantly different with the pH, vitamin C, viscosity, total dissolved solid (TDS), total sugar and color. The treatment based on the microbial test are at a voltage of 40 kV and a frequency of 40 kHz which can reduce bacteria significantly 1.01x103 cfu/mL or 0.94 by log cycle with the effectiveness of microbial death by 88.5%. The treatment based on the microbial test are at a voltage of 40 kV and a frequency of 30 kHz which The result indicates that physical and chemical characteristic of pineapple juice become 3.98 of pH, total dissolved solid (TDS) of 6.25 °brix, total sugar of 14.75 % viscosity of 3 cp, vitamin C of 7.6 mg/100ml, absorbance of 0.67, color on the brightness (L*) value of 24.05, redness (a*) of 6.35, and yellowish (b*) of 7.5. This result shows that PEF continuous respectively work system to pasteurize the pineapple juice.

Sago and tofu waste still have high organic content so that it can be used as a planting media. This research is expected to help preserve the environment by reducing waste and using polybags in the cayenne pepper cultivation. The purpose of this study is to determine the effect of the combination of sago and tofu waste on the growth of cayenne. Research begins with taking sago waste and tofu waste, planting, and treatment. This study uses factorial Completely Randomized Design with three replications. The first factor is planting media, consisting of 5 media. The second factor is the tofu waste concentrations. The parameters of this study are plant growth and yield (wet weight and dry weight). The data is then analyzed by ANOVA (Analysis of Variance) test. The results showed that the interaction between planting media and tofu waste had a significant effect on all parameters. The treatment of planting media and black sago with tofu waste of 30% concentration showed the highest seedling growth in plant height, leaf number and area, wet and dry weight of roots and canopy because these media can provide sufficient nutrients for plants.

The food processing by heating can increase the formation of AGEs (Advanced Glycation End Products). AGEs are compounds that formed from a non-enzymatic continuous glycation reaction between proteins and sugar residues. The CML (N-carboxymethyl-lysine) is used as a marker for AGEs cause most commonly found in vivo. The bond of AGEs and RAGE (reseptor for AGEs) induce various signaling pathways that trigger inflammation and increase oxidative stress. The AGE and RAGE interaction activate the transcription factor of NF-κβ. NF-κβ activate gene transcription to release proinflammatory cytokines such as TNF-α. Anthocyanins are compounds that can prevent the formation of AGEs and muffle the adverse effects of AGEs. Rosella contains anthocyanin such as : delphinidin-3-O-glucoside, delphinidin-3-Osambubioside, and cyanidin-3-O-sambubioside. This study is to determine whether the daily intake of Rosella extract can reduce the levels of n-carboxymethyl-lysine in serum, expression of NF-κβ and TNF α in the rats fed with heated food. This study applied experimental post test control using Rattus norvegicus Wistar strain. The samples were divided into 5 groups: KN (negative control/fed without heating), KP (positive control/fed heated food but not treated by Rosella extract), R1 (fed heated food and treated by 200 mg.kg-1 BW Rosella extract), R2 (fed heated food and treated by 300 mg.kg-1 BW Rosella extract), and R3 (fed heated food and treated by 400 mg.kg-1 BW Rosella extract). The ncarboxymethyl-lysine levels were measured by using the ELISA, the expression of NF-κβ is analyzed by using immunofluorescence, and expression of TNF-α is observed by immunohistochemistry. There was significantly decreased the levels of n-carboxymethyl-lysine in all groups which were treated by Rosella extracts (R1,R2,R3); p= 0.000, α = 0.05 (p< α). Decreased activation of NF-κβ in all groups which were treated by Rosella extract is significant (p = 0.000), and decreased expression of TNF α in all groups which were treated by Rosella extract is also significant (p = 0.000). Rosella extract can reduce the levels of n-carboxymethyl-lysine, expression of NF-κβ, and TNF α.