The purpose of this research is to know the nutrition of the fish sausage and the acceptation of the panellist of the functional fish sausage. This research was done by two steps which the first step is hedonic test and the second step is chemistry analysis. The data analysis used Completely Randomized Design and analysis of variances (ANOVA) which was tested with least significant different test (BNT) in 5% extent. The Result of research shows that the best of water levels treatment of A3B1 (600gr of fish meat + 5gr of moringa flour) is 62.77%, protein levels of A3B1 (600gr fish meat + 5gr moringa flour) is 27%, fat levels A1B0 (200gr of fish meat + without moringa flour) is 2.22%.

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This study aimed to determine changes in the quality shredded flying fish are packed with aluminum foil and polyethylene were stored at 28 0 C and 10 0 C. The design used in the study is completely randomized factorial design (RAL Factorial).Parameters measured were free fatty acid content and moisture content.Data analysis technique used is the analysis of variance using SPSS version 21.The results of the study to the lowest levels of free fatty acids at room temperature storage is polyethylene packaging while at cold temperature storage is aluminum foil packaging.The test results showed that the content of the water content of the lowest water levels in the storage room temperature or cold temperature is polyethylene packaging.

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pengawet alami terhadap kualitas gula aren (Arenga pinnata Merr.) yang dihasilkan. Metode penelitian ini Rancangan Acak Lengkap (RAL)  dengan dua faktor dan data yang diperoleh akan dianalisis dengan analisis sidik ragam dan uji lanjut Duncan Multiple Rate (DMRT) dengan 6 perlakuan dan 1 kontrol yang dilakukan  sebanyak 3 kali ulangan didapatkan 21 unit percobaan. Perlakuan dalam penelitian ini adalah Faktor pertama yaitu konsentrasi penambahan pengawet alami dengan konsentrasi 0 %, 8 % 10 % dan 12 % dan faktor kedua yaitu jenis pengawet alami terdiri dari Ddaun jambu biji dan batang kayu nangka, dengan parameter pengamatan; pH, Sachharomyces cerevisiae, Acetobacter aceti, kadar gula reduksi dan kadar air. Hasil penelitian menunjukkan bahwa konsentrasi penamabahan 12 % dengan jenis pengawet alami batang kayu nangka merupakan perlakuan terbaik pada nilai pH, jumlah Saccharomyces cerevisiae, Acetobacter aceti, jumlah kadar gula reduksi dan jumlah kadar air.

The purpose of this study was to determine the effect of adding chili and pumpkin concentration to the physicochemistry properties of chili pepper sauce. This research is an experimen research with a complete Randomized Design of factorial pattern consisting of two factors: flask type (squash siam and yellow squash) and concentration of chili (40%, 50% and 60%). Research variables observed were viscosity, ash content, vitamin C, pH and organoleptic test including color, aroma, taste, and texture. Analyze technique in this research is the of analysis variety by using SPSS version 23. The result of research shows that the best treatment is the use of yellow squash with 60% chili concentration. namely of viscosity (2.54%), ash content (6.41%) , vitamin C (221.67%), pH (2.20%), color (3.95%), flavor (3.65%) and aroma (3.59%) texture (3.52%) the resulting sauce.

This research aims to look at the effect using media of fermentation and period for fermentation to the quality of kluwek. The experimental design used was completely randomized factorial designed (factorial RAL). Media of fermentation is used soil and ash husk with period of fermentation is 40 days, 50 days and 60 days. Parameters measured were contained cyanide levels in kluwek fermented and contains other nutrients such as water content, ash content and protein content. The best research are fermentation of kluwek using husk ash with period of fermentation 60 days, with level of cyanide reached 0.04 µg/g.