Anthocyanins and catechin are natural antioxidants presented in many plants. Lepisanthes alata (Blume) Leenh is a plant with fruit that ripens to an intense red. This coloring suggests a high polyphenol content. However, limited information is available regarding the polyphenol or other antioxidant content in this fruit or its suitability as a food additive. The purpose of this research was to determine the total phenolic, total monomeric anthocyanin, catechin, epicatechin and epigallocatechin gallate content, DPPH radical scavenging activity, and toxicity in rind, flesh, seed, and whole fruit of L. alata. This research was conducted using an exploratory method with four analyses; samples from six parts of the plant were analyzed for polyphenols (rind, fruit pulp, seeds, whole fruit, bark, and leaves), four for anthocyanins (rind, fruit pulp, seeds, and whole fruit), and six parts of the plant for DPPH radical scavenging activity in water, methanol, and ethanol (rind, fruit pulp, seeds, whole fruit, bark, and leaves) and toxicity. This plant was found to contain high levels of polyphenol; the lowest level was measured in the flesh (0.64 mg GAE/g of DW) and the highest in the whole fruit (2.87 mg GAE/g of DW). The lowest anthocyanin content is found in the flesh and the highest in the rind with the respective average values of 672.27 mg/100 g FW and 1462.82 mg/100 g FW. Epicatechin is the major catechin in whole fruit and bark of L. alata. L. alata DPPH radical scavenging activity was in the range of 21.23 to 92.5% depending on the solvent, and the highest activity was recorded in bark in ethanol extract. No toxins were found in any part of the plant indicating that an extract from it could be safely used as a natural antioxidant supplement in processed foods to protect against free radicals.

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Rendang is a traditional Minangkabau foods which voted by CNN viewers in 2011 as one of the most delicious foods in the world. The basic ingredients of rendang are beef meat, coconut milk and spices. The process of cooking Rendang took around 5 to 6 hours at the temperature around 80-93oC. There are 2 types of food will be produce during the cooking processes differentiated by water content and colors. They are as following: Kalio (cooked until the sauce was thick brown color) and Rendang (cooked until the sauce was thick and dry and dark brown color). Rendang if cooked properly still good to consume until 3 weeks in room temperature, even last month stored in refrigerator and up to six months in frozen. As the food is cooked in a relatively longer period of time and with various spices it is interesting to know the nutritional value of the food. This paper is presenting a preliminary results of the research which aim to evaluate the nutritional value of Rendang by analysing the chemical characteristic of fat and fatty acid profile of Rendang. Rendang and kalio as a food will have 3 part such as a the meat, sauce and oil (fat and oil). This paper will discussed just for the fat and oil of Rendang. The result showed that the chemical characteristic of fat and oil of Rendang relative stable (not change) compare to Kalio where the fat and oil in Kalio and Rendang around 99,24%-99,46%, peroxide value not detected, free fatty acid (FFA) number 0,21-0,28%, thio-barbituric acid (TBA) test 0,56-0,70 mg/kg fat and oil, and the trans fatty acid (TFA) not detected. The profile of fatty acid showed that the fatty acid of kalio and rendang are dominate by the saturated fatty acid short chain and medium chain (SCFA and MCFA) around 59,48-59.91%, long chain fatty acid (LCFA) around 31,41-31.47% and the rest are unsaturated fatty acid around 9.10-8,61%. From chemical characterization of fat and oil we can take a conclusion that Kalio and Rendang good to consume.

Informasi umur simpan merupakan salah satu informasi yang wajib dicantumkan oleh produsen pada kemasan produk pangan, Kewajiban produsen untuk mencantumkan informasi umur simpan ini telah diatur oleh pemerintah dalam UU Pangan tahun 1996 serta PP Nomor 69 tahun 1999 tentang Label dan kadaluarsa (umur simpan) pada setiap kemasan produk pangan. Hal ini terkait dengan keamanan produk pangan tersebut dan untuk menghindari pengkonsumsian pada saat kondisi produk sudah tidak layak dikonsumsi. Untuk itu perlu ditelaah mengenai regulasi titik kritis, umur simpan dan kemasan, dalam upaya memperpanjang umur simpan produk pangan khususnya produk instan fungsional. Pengolahan untuk memperpanjang umur simpan produk pangan perlu mengantisipasi faktor-faktor yang dapat menimbulkan kerusakan mutu. Penentuan umur simpan juga perlu mempertimbangkan faktor teknis dan ekonomis berkaitan dengan upaya distribusi produk yang di dalamnya mencakup keputusan manajemen yang bertanggung jawab.

This research was aimed to determine the physico-chemical and functional properties of tubers starches and find out a suitable application in food products. Starch from tubers that analyzed were sweet cassava, bitter cassava, white sweet potato, red sweet potato, yellow sweet potato. The results of the physical analysis of Tubers starches were yield (10.86-17.57%), fineness (90.55-92.28%), whiteness (93.82-96.50). The results of chemical analysis of Tubers starches were water (6.51- 8.70%), ash (0.31- 0.43%), fat (0.27-0.37%), protein (0.14-0.16%), starch (82.46-89.05 %), amylose (15.47-17.55%), degree of acid (1.03-1.50 ml NaOH 1N/100g) and residual sulphite (31.44-38.10 ppm). The results of the functional properties analysis of tubers starches were water absorption capacity (0.884-0.951), oil absorption capacity (0.962-1.152), Freeze-Thaw Stability (18.85-40.53%), swelling power at 950C (14, 17-15, 73g/g), solubility at 950C (8, 40 to 17, 16%), the beginning temperature of gelatinization (51-70, 50C), maximum viscosity (475-1733BU), setback (30-487 BU) breakdown (188-850 BU), the stability of pasta (-90- (-390) BU).

Biji pinang merupakan salah bahan campuran dalam memakan sirih, bahan campuran pembuatan permen, zat pewarna merah alami, dan diekstrak untuk mendapatkan zat-zat antioksidan alami yang menguntungkan seperti tanin. Pinang muda diolah ditingkat petani dalam bentuk irisan yang kemudian dikeringkan. Penelitian ini bertujuan untuk mempercepat proses produksi dan mengurangi kecelakaan kerja karena pengolahan buah pinang muda biasanya dilakukan dengan cara diiris tipis dengan menggunakan pisau. Prinsip pengirisan pinang ini dilakukan secara horizontal dengan mengubah gerak rotasi dari motor listrik menjadi gerak linear bolak-balik. Dengan adanya mesin ini diharapkan pekerjaan pengirisan akan lebih efektif dan efisien dari segi waktu serta aman bagi pekerja itu sendiri. Perbandingan kinerja mesin pengiris pinang muda dengan alat manual dengan menggunakan mesin pengiris adalah 1 :15,54. Dari uji analisa ekonomi maka didapat harga jual Rp. 5.070.000, biaya tetap (Fixed cost) Rp 1.277.640,- /tahun, biaya tidak tetap (Variable cost) Rp 11.361,56,-/jam, biaya pokok Rp.458.869 dan Break Event Point 20.607,09 kg/tahun.

Budu from is a fermented fi sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine fi sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microfl ora contained in budu. The material used inthis study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria coloniesas morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).Keywords: Isolation, identifi cation, indigenous microfl ora, fermentation, budu ABSTRAKBudu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikrofl ora indigenous yang terdapat pada budu.Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identifi kasi yangdilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan  ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).Kata kunci: Isolasi, identifi kasi, mikrofl ora indigenous, fermentasi, budu

Currently the use of harmful chemicals as a preservative of food like tofu, noodles, meatballs, chicken meat, and fish is prohibited. We must search an alternatives to the particular safe food and fish preservatives and for consumption. Bacteriocins from lactic acid bacteria (LAB), especially their antibacterial activities, have attracted much attention and have been the subject of intensive investigation (Mataragas . 2002). The limited existence of data regarding bacteriocins from spp. makes this genus an interesting object to investigate, since it produces diverse array of antimicrobial peptides representing several different basic chemical structures (Adetunji and Olaoye 2011)The production of bacteriocins or bacteriocin-like substances has already been described for some spp., such as , , et al BacillusBacillus Bacillus substilis B. cereus B.. Bacillus cereus Escherichia coli Staphylococcus aureus Salmonella thypi Bacillus subtilis Listeria monocytogenes Bacillus cereus Staphylococcus aureus Bacillus cereusStaphylococcus aureus SS28 isolated from budu, a fermented fish product from West Sumatra, produced antimicrobial compound that had broad spectrum of inhibition against five microorganisms ( , , , , and ). The aims of this research are characterization of SS28 antimicrobial activity and observation of its effect to the cellular morphology of with electron microscope. Antimicrobial compound produced by SS28 was stable at pH range between 2 and 11 and to heating at 121 C for 15 min. Maximum antimicrobial activity was expressed at pH 2-3 and 70°C for 45 min. The activity remained after 15 min exposure to UV light. The main changes observed under SEM and TEM were the alteration of structural cell membrane 48 h after exposure to the antimicrobial compound from Bacillus cereus SS28 o .