The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m 2 .day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.

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The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p<0.01) on viscosity, whey holding capacity (WHC), moisture content, carbohydrates, pH value, total acidity, and total lactic acid bacteria. During the fermentation process, the prolonged incubation time resulted in increased acidity, viscosity, WHC, and total lactic acid bacteria, while simultaneously decreased the pH value, moisture and carbohydrate content. The research concluded that 36 h incubation time produced the best yoghurt characteristics made with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles as culture starters and taro starch as a local Indonesia stabilizer.

Tujuan dari penelitian nugget ayam yang ditambahkan tepung porang ini adalah mengetahui pengaruh penambahan tepung porang yang berbeda jumlahnya dalam nugget ayam dan mengetahui pengaruh tepung porang terhadap sifat kimia dan organoleptik nugget ayam. Metode yang digunakan dalam penelitian ini adalah percobaan dengan menggunakan rancangan acak lengkap dengan 5 perlakuan dan 5 kali ulangan. Perlakuan yang dilakukan adalah: P0 = nugget ayam dengan 0% tepung porang; P1 = nugget ayam dengan 5% tepung porang; P2 = nugget ayam dengan 10% tepung porang; P3 = nugget ayam dengan 15% tepung porang; dan P4 = nugget ayam dengan 20% tepung porang. Hasil dari penelitian ini menunjukan bahwa penambahan tepung porang pada nugget ayam memberikan perbedaan yang sangat nyata (P<0.01)terhadap kadar air, rasa, dan tekstur, sedangkan pada kadar protein dan lemak tidak memberikan perbedaan yang sangat nyata (P>0.05). Perlakuan terbaik pada penelitiian ini adalah penambahan tepung porang 10% pada nugget ayam, hasilnya menunjukan pada kadar air (9,65±1,98%), kadar protein (11,19±0,13%), kadar lemak (3,19±0,06%), rasa (3,68±0,62) dan tekstur (3,52±0,50).

The aim of this study was to determine the effect of concentration salt and sugar of dried lung quality. The material used PENDAHULUANProduk asal ternak merupakan sumber protein tinggi dan penting bagi pertumbuhan tubuh.Pada pemotongan sapi yang menghasilkan produk utama daging dihasilkan produk samping berupa kepala, kulit, organ dalam (jantung, hati, paru-paru dan limpa), jeroan dan kaki. Pemanfaatan hasil samping yang salah satunya adalah paru-paru masih belum maksimal dalam pengolahannya, disamping itu paru-paru mudah mengalami kerusakan dalam suhu ruang sehingga perlu dilakukan pengawetan.Menurut Kurniawan (2008), cara yang dilakukan agar daging lebih tahan terhadap kerusakan, mampu mempertahankan kualitas nutrisi serta memiliki penampilan yang lebih menarik adalah dengan membuat produk olahan. Dendeng merupakan salah satu produk olahan daging yang telah dikenal luas oleh masyarakat Indonesia, dapat terbuat dari daging sapi, ayam, babi, kambing maupun itik.Pembuatan dendeng paru-paru sapi adalah upaya diversifikasi pangan dari produk paru-paru sapi yang bernilai gizi tinggi dan berkualitas. Pembuatan dendeng paru-paru sapi sangatlah dipengaruhi oleh imbangan gula dan garam yang digunakan.

The current study provided a comparison the antioxidant activity, total phenolic and total flavonoid contents of propolis in two different types of honey bees and location. The material used for this research were propolis which was produced by different honey bees, namely Apis mellifera and Trigona sp in different location from Batu and Mojokerto. The method used was descriptive analysis. Findings suggested the maximum and minimum of antioxidant activity were obtained by propolis Trigona sp. from Mojokerto (987.24 µg/g) and propolis Trigona sp. from Batu (166.25 µg/g). The maximum and minimum of total flavonoid content were obtained by propolis Apis mellifera from Mojokerto (1.990 mg/g) and propolis Trigona sp from Mojokerto (1.000 mg/g). The maximum and minimum of total fenolic content were obtained by propolis Apis mellifera from Mojokerto (21.980 mg/g) and propolis Trigona sp from Mojokerto (9.603 mg/g). Propolis Apis mellifera from Mojokerto had a higher total flavonoids and phenolic content and Trigona sp. from Mojokerto had lowest of antioxidant activity, total flavonoids and total phenolics.