Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour.

The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

The market opportunity for snack products is currently very high, this is indicated by the many different shapes and flavors. Snack nori is one form of the diversity of snack products and is an alternative to healthy snacks. Chaya (C. aconitifolius) is an opportunity for Chaya (C. aconitifolius) as a substitute for alternative raw materials, which are abundant and have a high crude fiber content. This study aims to utilize chaya (C. aconitifolius) in the manufacture of nori snacks with the addition of tapioca. The experimental design used was a completely randomized design (CRD) with two factors, namely factor A was the formulation of the ratio of chaya and tapioca (60:40, 40:60, 80:20) and factor B was the processing method (oven and frying. The results of data analysis used analysis of variance (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The selected nori snack is a comparison of chaya and tapioca (80:20) with the frying processing method with a color sensory value of 7.32 (towards greenish black), taste of (towards savory), aroma of 7.26 (towards very unpleasant). rancid), and texture of 7.65 (towards crunchy); color hedonic score 6.33, taste 6.46, 6.47, texture 6.54, overall 6.54 each towards very like. The results of the chemical test of the selected nori snack were 3.11% water content, 3.05% ash content, 19.7% protein content, 9.72% fat content, 67.53% carbohydrate content and 14.3% crude fiber.

This study was aimed to analyze the effect of non-gluten composite and pan size on the quality of steamed brownies.   Steamed brownies were prepared with three different non-gluten composites (campolay flour-maizena, campolay flour-mocaf, campolay flour-tapioca) in the proportion of 1:1 and baked in three different pan size (S: 20 cm x 7 cm, M: 22 cm x 9 cm, L: 24 cm x 11 cm).  Analysis included physical properties (rising index, spesific volume, hardness, crumb appearance), sensory properties and acceptance, as well as chemical properties for the best steamed brownies.  The data were analyzed using ANOVA and the results showed that non-gluten composite, pan size, and interaction of both factors effected significantly some physical properties, sensory properties and acceptance of steamed brownies.  The best steamed brownies was the brownies made from non-gluten composite campolay flour-mocaf 1:1 with pan size S (20 cm x 7 cm).  The best brownies contained moisture 21,55 %, ash 1,28 %, protein 4,16 %, fat 22,55 %, carbohydrate 50,45 %, dietary fiber 1,75 %,  energy 421,39 kcal/100 g, and betacarotene 1,11 mg/100g. Key words: campolay flour, composite, non-gluten, steamed brownies.

Talas mengandung mucilage yang larut dalam air panas, membentuk larutan kental dalam air dingin, dan tidak larut dalam pelarut organik.  Penelitian tentang isolasi mucilage telah banyak dilakukan dengan menggunakan pelarut organik seperti alkohol dan aceton.  Titik kritis keharaman dan keamanan isolasi mucilage adalah residu pelarut organik yang digunakan pada tahap presipitasi. Tujuan penelitian ini adalah mengetahui metode presipitasi  yang mampu menghasilkan mucilage berpotensi sebagai pengganti gelatin halal.  Pada penelitian ini, isolasi mucilage dilakukan melalui tiga tahap, yaitu ekstraksi dengan air panas, diikuti dengan presipitasi dan pengeringan.  Metode presipitasi yang diteliti ada tiga, yaitu pendinginan, alkohol, dan aceton. Mucilage yang dihasilkan kemudian dianalisis sifat-sifatnya, yaitu sifat sensori, fitokimia, dan fisikokimia. Sifat-sifat Gelatin bloom 200 juga dianalisis dan digunakan sebagai standar.  Hasil penelitian menunjukkan bahwa mucilage yang dihasilkan dengan presipitasi pendinginan memiliki sifat-sifat lebih baik dibandingkan mucilage dengan presipitasi alkohol maupun aceton dan mendekati sifat-sifat gelatin.  Metode presipitasi dengan pendinginan pada isolasi mucilage talas berpotensi menghasilkan mucilage sebagai pengganti gelatin halal. Kata kunci: aceton, alkohol, pendinginan, mucilage, talas.