The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%. Each treatment was repeated 3 times to obtain 27 units of experiment. The process of making marmalade using heating time for 20 minutes at 70 o C. The analyzes include viscosity, ability to spread of jam, moisture content, pH, and total dissolved solids. The analysis was conducted at Agricultural Technology Laboratory of Bengkulu University. The results showed that marmalade with the use of pectin 2.25% and 95% sucrose resulted the optimal in viscosity, ability to spread of jam, and total dissolved solids. For the results of moisture content and optimal pH obtained at the use of pectin 1.75% and 75% sucrose.

This study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.

Jeruk Kalamansi (Citrofortunella microcarpa) merupakan salah satu komoditi unggulan Provinsi Bengkulu yang diolah menjadi sirup. Hasil samping industri sirup jeruk kalamansi berupa kulit, pulp, biji, dan cairan hasil pengendapan. Hasil samping ini berpotensi mengandung senyawa aktif berupa concrete, oleoresin dan atau minyak atsiri. Penelitian ini bertujuan untuk mendapatkan kondisi proses maserasi optimum dalam produksi concrete dari hasil samping industri sirup jeruk kalamansi yang berbentuk padatan (kulit dan pulp). Variabel yang digunakan pada penelitian ini adalah lama maserasi (6, 12, dan 24 jam) dan rasio antara berat bahan dan volume pelarut (1:1, 1:2, dan 1:3). Pelarut yang digunakan adalah etanol 96%. Respon yang diharapkan pada penelitian ini adalah rendemennya. Pengolahan data menggunakan metode respon permukaan pada software Minitab 16. Berdasarkan analisa varian diketahui bahwa efek linear lebih signifikan dibandingkan efek kuadratik, sehingga persamaan optimasi yang didapat adalah Y = 25,1667 + 6,1167 X1 + 1,2397 X2. Titik optimum belum tercapai. Rendemen maksimum diperoleh sebesar 54,6823 %, didapatkan pada lama maserasi 24 jam dan rasio berat bahan dan volume pelarut 1:1,75. Karakteristik mutu concrete kulit & pulp jeruk kalamansi yaitu berat jenis 0,985, bilangan asam 1,838, dan indeks bias 1,354.

The purpose of this research is to get the strategy and the utilization of empty bunch waste, shell, and fiber waste at Plantation Processing

The purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH.  The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%.  The overall prference of  panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with  average score of 4.03 (level of likes ).