Goat’s milk fermented whey, honey, and red fruit extract can be used for making face masks because they can increase the effectiveness of mask. Whey has smaller fat globules so it helped nutrients absorbed better in to the skin, the honey and red fruit contain flavonoids and phenolics to keep skin moist, clean, and it also produced the antioxidant properties of fermented whey masks. This study aimed to determine the formulation of the fermented whey mask as well as its physical characteristics and antioxidant properties. Fermented whey masks were tested for their physical characteristic such as pH, water activity, spreading ability, drying time and antioxidant properties to see which formulation produced a mask with good test results. The study was tested using a completely randomized factorial design. Result showed that mask with addition of 10% honey had better physical characteristic such as pH, water activity, spreading ability, drying time and antioxidant activity than the addition of 5% honey. Results gained from this study were prospected to be developed into the shelf life stability and dermatologically because it has the potential to be developed commercially.

This study aimed to produce modern functional food products, obtain the bestquality instant porridge formula, and determine the effect of the formulation of cassava flour and anchovy flour and the addition of yellow pumpkin flour for health. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of cassava flour to anchovy flour (Factor I) which was 97.5%: 2.5%; 95%:5%; 92.5%:7.5%; 90%:10% and the addition of yellow pumpkin flour (Factor II) ie 0%; 5%; 10%; 15%. Several parameters carried out in this study consisted of proximate tests (moisture content, ash content, fiber content, fat content, protein content, carbohydrates) and organoleptic tests (color, aroma, taste, texture, and general acceptance). Results obtained on all test parameters, it can be determined that instant porridge with a ratio of cassava flour and anchovy flour (90%: 10%) and the addition of yellow pumpkin flour (15%) was the best treatment of instant porridge product.