Sago plants is a source of carbohydrates that can be used as a source of food. With the extruder technology, sago can be made noodles. The purpose of this study is to know the utilization of sago as a provider of food and protecting the environment. Organoleptic testing sago noodles and wheat noodles to the panelists gave results not significantly different. The noodles of sago have a high resistant starch and useful for health. To make use of sago in the manufacture of noodles in the framework of implementation of the Gouverment Regulation (Per Pres) No. 22 th 2009 the need for socialization and support for raw material supplies through sago plantations. When the sago plant is developed it will be beneficial to the absorption of carbon dioxide andmaintain the sago air. Sago palm can produced 20 tonnes karbohidrat / ha. Besides sago plants will be able to keep the water around it. Sago leaf has the ability to absorbcarbon dioxide (CO2) emissions by 240 tons CO2/ha/th.
Sacrifice is a necessity in the activities of Muslims every year. In addition to having a vertical dimension in the form of obedience to the commands of Allah SWT, sacrificial worship also has a horizontal dimension that is urgent for ukhuwah Islamiyah, namely concern for others and justice in realizing Muslim unity. The progress of the times achieved by modern civilization can actually be solutions that facilitate all forms of Islamic worship practices. Collective goat sacrifices, online sacrificial worship, sacrificial slaughter with mechanical devices, and sacrificial canning are some of the dynamics that occur in Muslim communities in the world. These dynamics must be addressed wisely in accordance with the objectives of the Shari'a. The progress of the era with all its derivatives requires every Muslim to continue to strive to understand and explore the philosophical and axiological meanings of all the worship carried out, including in the implementation of sacrificial worship.
Utilization of Cilacap breadfruit as a food source is very important for supporting local food diversification. The objectives of this study were to identify the Cilacap breadfruit based on morphology identification method and to evaluate the effects of starch isolation methods on color properties of its starch. The results showed that the morphological identification of Cilacap breadfruit was round - slightly oval, and the brownish green white spots-colored was shown on the ripe stage of fruit at the tree. The average weight of Cilacap breadfruit was 1.506 kg, and the yield of starch was 11.08%. The fruit identification was determined by LIPI Bogor Indonesia, of which confirmed that Cilacap breadfruit used in this study was a species of Artocarpus altilis (Parkinson ex. F.A. Zorn) Fosberg (Moraceae family). Starch isolation by using sediment separation extraction method after three-time decantation was shown as a better method than the non-separation isolation method. Color attributes of starch by using sediment separation extraction method gave a value of L* = 94.113, a* = 5.253 and b* = -1.506 for the white bottom sediment, while the brown color of the upper sediment gave L* = 87.587, a* = 5.063 and b* = 1.956.
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