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.

Red dragon fruit contains high antioxidants and it supposed to react as anti-free radicals and cancer. The aimed of this study was to determine the shelf life of red dragon fruit jam using the Arrhenius model based on Accelerated Shelf Life Test (ASLT). The fruit jam was prepared using pectin as stabilizer and 10 minutes of cooking times. Two parameters, that were the Total Plate Count (TPC) values and the antioxidant activity, were utilized to estimate the shelf life of red dragon fruit jam using the Arrhenius equation. The zero-order kinetic model has been proved to be the most appropriate model to represent the change of TPC values whereas the first order model is best fitted for the change of antioxidant activity. According to the chosen models, the shelf life of red dragon fruit jam during storage at 28°C is estimated to be 99 days.

The process of salted fish which tends to neglect the elements of sanitation and hygiene and the use of formaldehyde provides a potential hazard if consumed by the community. This study aims to determine the chemical quality parameters of catfish and anchovy salted fish products circulating in Banda Aceh District Market. The analysis carried out are the analysis of moisture content, salt content, acid insoluble ash content, total plate count and formalin qualitative test. The results showed that 3 out of 5 local markets meet the SNI (Indonesian National Standard) requirements (8273: 2016) for moisture content. Salt content for both of salted fish in 5 local market meet the SNI. On the other hand, acid insoluble ash content and total plate count find higher than SNI requirement. The test results showed that catfish and anchovies in all the selected market are positive containing formaldehyde.

Sago (Metroxylon sp) is a native plant to southeast Asia, and is one a food commodities that contain a lot of carbohydrated. Therefore, sago is used as a staple food for several regions in Indonesia such as Maluku and Irian Jaya. In the sago community, there is very little use of sago, even though sago can be used as raw material for making various products such as noodles, cakes, cookies, crackers and brownies. The study aimed to determine the effect of substitutions of sago starch and corn starch on the chemical properties of brownies. This study used factorial Completely Randomized Design which consisted of two factors. The first factor was the percentage of sago starch (S), which consisted of 3 levels, namely S1 = 50%, S2 = 75%, and S3 = 100%. The second factor was the concentration of corn starch (T) which consisted of 2 levels, namely T1 = 15% and T2 = 20%. The parameters observed werewater content, ash content, fiber content, fat content, protein content, and carbohydrate content. The best treatment for chemical test is on the T2S2 treatment with the results of water content of 23.62%, ash content 2.14%, fiber content 3.46%, fat content of 23.95%, protein content of 3.36%, and carbohydrates 50.15%.