Yogyakarta - Indonesia has a variety of types of sorghum. Antioxidants and protein are among its nutritional advantages. Processing technology innovation is still needed to optimize its nutrition. Polishing is the main process in sorghum. This study aims to determine the effect of polishing and types of sorghum (brown and white) on the nutritional content of sorghum crackers. Nutrient content analyzed included water, ash, protein, fat, crude fiber, carbohydrate, energy, and beta carotene content. We found that the polishing process of the two types of sorghum resulted in different nutritional advantages of the sorghum crackers. The water, protein, fat, and crude fiber content of sorghum crackers decreased from the initial nutrient content of sorghum grain. Conversely, the content of ash, carbohydrates, and energy increase after becoming crackers. Polishing of white and brown sorghum grain causes higher content of ash, protein, energy, and beta carotene in sorghum crackers compared to unpolished ones. The crackers made from polished white sorghum grain had a higher protein content (7.74%) than those from polished brown sorghum grain (5.71%). The crackers made from polished brown sorghum grain had nutritional advantages in the content of ash (2.78%), energy (333.92 calori/100g) and beta carotene (2134.16mg/100g) compared to crackers made from polished white sorghum grain (2.66%; 317.23 calori/100g; 53.01mg/100g). Polishing of white sorghum grain produces high protein crackers, while polishing of brown sorghum grain produces crackers with high functional beta carotene content.

The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers’ protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans’ chemical and sensory characteristics.

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 -4.10 1 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

The research about the chlorophyll content, weight loss, and production of pakcoy in several farming system has been conducted in Yogyakarta AIAT in Juni – December 2016. The experimental design used was a Randomized Block Design with four treatments and six replications. The treatment used were four pakcoy farming system ie. beds, verticulture, polybags, and hydroponics. The results showed that: 1) The beds and hydroponic farming system produce the highest chlorophyll content compared to the other two treatments (0.64 mg / 100g). 2) On 1 - 5 days after harvest, beds farming system had the highest shrinkage (40 - 80%). 3) The hydroponic farming system produce the lowest weight loss after 5 day harvest (20%) .4) From the physical appearance, on the sixth day after harvest, pakcoy plants in all ways of farming not suitable for consumption. 5) The verticulture farming system produce the highest total harvest weight compared to the other three farming system ie. 5.91 kg /2m2. 5) The verticulture farming system produce the highest total harvest weight compared to the other three farming system ie. 5.91 kg / 2m2.