Fish spoilage can be prevented by processing, such as to process them into surimi. Surimi is utilized as a base material for manufacturing various kinds of processed products including shrimp analog. Shrimp analog can be used as an alternative food for those who are allergic to seafood, especially shrimp. This research studied the processing of surimi made into shrimp analog that has characteristics resembling natural shrimp. The purpose of this study was to determine the quality of shrimp analog made from surimi of some fish species and tapioca with different concentrations. This study used a randomized block design (RBD) factorial consisting of two factors. The first factor was surimi of various fish species (I) which were I1 = trigger fish, I2 = sardines, I3 = tilapia, and I4 = snakehead fish. The second factor was theconcentration of tapioca (T) comprised T1 = 6% and T2 = 8%. The shrimp analog samples then were analysed their water content, protein content, fat content, hedonic sensory test on color, aroma, texture and taste. The best treatment was obtained from shrimp analogmade of tilapia surimi with tapioca concentration of 8% (I3T2) which had water content of 51,97%, protein content of 15,17%, fat content of 0,45%, hedonic sensory value (scale 1-5) color of 3,69 (neutral-like), aroma of 2,77 (not like-neutral), texture of 3,31 (neutral), and taste of 3,37 (neutral)

This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch (BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9:1 ratio. Two BOSA (1% and 2%), three oil concentrations (10%, 25%, and 40%) and Tween 80 (1% of the total amount of oil) were examined based on the emulsion stability. The Fourier transform infrared spectroscopy (FTIR) indicated that starch modification was successful (Degree of Substitution-DS, 0.0241). The most stable coarse emulsions contained 40% oil and 2% BOSA starch. The same formula produced fine emulsions that remained stable for over 42 days, regardless of the homogenization method. BOSA starch and Tween 80 exhibit a mixed stabilization effect on the oil-in-water emulsions. HPH produced more uniformly sized emulsion droplets when compared with those produced using LFU.

Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract (L) with different concentrations of 0.5% and 1%. Honey (P) used also varied with concentrations of 5%, 10%, 15%. The analysis carried out on the cascara drink was physicochemical analysis (antioxidant activity, total Vitamin C, pH) and sensory analysis (hedonic test on taste, color and aroma). The results showed that the concentration of lemon extract affected antioxidant activity, Vitamin C, pH, taste and aroma of cascara tea. The higher the concentration of lemon used, the higher the antioxidant activity, vitamin C, and the pH of cascara tea. honey concentration affects the pH value and taste of cascara tea. The higher the concentration of honey used, the lower the pH value of cascara tea but it can increase the panelists' favorites for the taste of cascara tea. Based on the chemical and organoleptic characteristics, the best treatment was obtained by adding 1% lemon and 7.5% honey.

A study was done to evaluate the characteristic of sweet potato sourdough bread made by pineapple juice. The bread was formulated using different variation of ratio of pineapple juice to starter as follows; 4:1, 3:2, and 2:3 and sweet potatoes differ in their flesh colour. Starter development was also daily observed for 10 days. The proximate composition of bread analysed were 5.60% protein, 1.63% crude fat, 44,19% moisture and 1,51% ash. The total available carbohydrate was 45, 91%. The breads pH and crude fibre were 3.73 and 1,15% Bread physical characteristic were also conducted in order to ensure the bread quality such porosity and loaf volume bread. The sourdough bread prepared by liquid starter from pineapple juice and white sweet potato with a ratio of 4:1 met the best performance.

In coffee processing, coffee husks are usually thrown out, creating a large amount of waste which can potentially pollute the environment. In several countries, coffee husks have been used as a drink and have a high selling value known as cascara tea. The aim of this study is to determine the differences in the chemical characteristics of cascara tea made from three coffee varieties in Aceh Province. This study used a randomized block design with coffee variety as the single factor, either Arabica, Liberica, or Robusta and analyzed by ANOVA. The parameters analyzed were pH value, total dissolved solids, total phenol, and antioxidant activity. The results showed that coffee varieties affected the pH value, total dissolved solids, and total phenol in the brewed cascara. However, coffee varieties do not affect the antioxidant activity of cascara tea. The average pH value of cascara tea obtained was 5.17, total dissolved solids was 0.54 Brix, total phenol was 0.58 mg GAE/ml and antioxidant activity was 70.02%. The highest total phenolic compounds were obtained from Robusta coffee varieties with 0.64 mg GAE/ml. It is necessary to carry out further analysis of the volatile compounds and their correlation with the resulting cascara tea flavor.