Potato chips are a snack that is loved by the people. The purpose of this study was to examine the making of kalosi potato chips with some immersion treatment of Kalosi potato chips. The study was conducted at the Postharvest Laboratory of AIAT South Sulawesi from June to December 2017. The design of the RAL trial with 3 replications with 6 immersion treatments namely in water, Ca(OH)2 0.5% solution, Ca(OH)2 1%, Na2S2O5 0.5%, Na2S2O5 1%, CaCl2 0.5% and CaCl2 1%. The results showed that the chemical characteristics were significantly different between all immersion treatments. While the organoleptic characteristics were not significantly different from all treatments. The best treatment and fulfilling SNI requirements were local potato chips of Kalosi varieties which were soaked in 1% CaCl2 solution with a yield of 21.39%; the moisture content of 1.61%, fiber 3.71%, fat 13.71%, starch 33.67%, ash 2.46%, and the level of organoleptic of color, aroma, texture and overall acceptance with scores very like.

for 8 months from April to December 2016. The experiment used a factorial randomized block design with two factors. The first factor was type of dryer namely manual oven 60 o C, electric oven temperature 60 o C, electric oven temperature 100 o C and sun drying, and the second factor was the filler as tapioca, maizena, and without filler. Materials and equipment used were shallot variety of Pikatan, tapioca, maizena and water, shallot slicer, knife, manual oven, electric oven, cabinet drier, household manual oven with gas stove, blender, winnow, spoon, basin and packaging. Tools and chemicals were used for analysis of moisture, ash, fat and protein. The results of the activity showed that the type of drying and filling material had an effect on the quality of the Pikatan variety of shallot powder. There was a real interaction between the type of drying and filling material on moisture, ash, fat, protein, and organoleptic characteristics (color, taste, texture and overall acceptance). The best shallot powder was shallot powder such as combination of manual drying temperature of 60 o C and tapioca filler with yield of 21.

Corn flour can be used as a raw material for making bread as a substitute for wheat flour. Although it does not have sufficient gluten to develop bread, it has added value to bread by using modified cornflour. This study aims to determine the best formulation for processing modified cornflour into bread based on SNI and organoleptic. This research was conducted with a completely randomized design (CRD) with 3 replications. The treatment in this study was the substitution of wheat flour using modified cornflour with a concentration of 0% (control), 20%, 40%, and 60%. The results showed that the highest water and carbohydrate content was obtained from substitution with 20% modified cornflour, highest ash and fat content from 40% modified cornflour substitution, and the highest protein content was found in the control treatment or without modified cornflour substitution. Organoleptic testing showed no significant differences (p>0.05) in color and aroma of all treatments, while for texture, taste, and overall appearance, the highest score was obtained from control and substitution with 20% modified cornflour, where the score obtained for 20% substitution of modified cornflour was 3.63, 3.67, and 3.93 (like) respectively.

Tempeh sausage is the one of variative and interesting processed provide added value and extend the shelf life of tempeh. The purpose of the research is to determine the quality of tempeh sausages, especially chemical and sensory content produced from various soybean varieties and variation of cooking methods. The research had a Complete Random Design of the factorial pattern with 3 repeats. The first factor is tempeh from various of soybean varieties (Import, Anjasmoro, Argomulyo, Burangrang, and Grobogan), the second factor is the cooking method (steamed, boiled and oven). The observation parameters include: moisture content, ash content, fat level, protein level, and sensory/organoleptic test. The result was showed that varieties of treatment and cooking methods gave a real interaction effect on ash content, fat content and protein of tempeh sausage. Tempeh sausage was produced from imported soybean, has the lowest water content for the oven cooking method and sausage tempeh of soybean Anjasmoro with steamed method has the lowest ash content. Tempeh sausage produced from soybean Argomulyo has the highest fat content for steamed cooking methods and the highest protein for the oven cooking method. Based on sensory analysis, it is known that having the highest level of preference is tempeh sausage from Grobogan and steamed treatment with a moisture content of 56.25%, ash content is 0.97%, fat 17.38%, and protein 12.91%.

Pengkajian ini dilaksanakan di lahan petani, Kabupaten Pangkajene Kepulauan (Pangkep), Sulawesi Selatan. Kemudian buah diangkut ke laboratorium BPTP untuk perlakuan dan pengamatan. Rancangan yang digunakan adalah Rancangan Petak Terpisah dengan 3 ulangan. Induk petak adalah perlakuan kemasan  terdiri dari 2 faktor yaitu a) dos karton dan b) karung plastik (cara petani). Anak petak terdiri dari 2 faktor yaitu disekat dan tidak disekat dan anak-anak petak adalah pelilinan terdiri dari 2 faktor yaitu dililin dan tidak dililin. Pengamatan dilakukan pada saat sebelum dikirim di makassar dan setelah diangkut di Bogor. Pengamatan dilakukan terhadap berat buah, lingkar buah, kadar gula, kadar asam dan vitamin C. Dari hasil penelitian menunjukkan bahwa perlakuan yang terbaik pada buah jeruk Pamelo setelah pengangkutan dari Makassar ke Bogor adalah kemasan dos karton yang disekat dan  dililin dengan susut bobot terkecil (1,76 – 1,95%), lebar buah normal (14,5 – 19,3 cm), kandungan vitamin C  paling tinggi (24,02 – 34,36%), kadar asam (65,00  – 68,74%)  dan kadar gula tinggi  (8,85 – 11,79 Brixo). Perlakuan yang masih disukai rasanya oleh panelis setelah pengangkutan adalah jeruk pamelo yang dikemas dalam dos, disekat tanpa pelilinan, karung disekat baik dililin maupun tanpa dililin dengan tingkat kesukaan 55%. Sedangkan aroma jeruk masih tetap baik setelah pengangkutan dan tidak berbeda nyata untuk semua perlakuan dengan tingkat kesukaan 67,5 % - 85,00 %. Penampilan yang paling disukai panelis setelah pengangkutan adalah perlakuan pelilinan yang dikemas dalam dos baik disekat maupun tidak disekat