The purpose of this study was to determine the effect of Trehalose and Telang-Pea (Clitoris ternatea L.) which are used as fillers for Telang-Yellow milk powder. This study used a randomized block design, 3x3 factorial, and 2 replications. Trehalose concentrations (10%, 15% and 20%) and t butterfly pea flower concentrations (0.5%, 1% and 1.5%) were research factors. The results of this study included water content, antioxidant activity, viscosity, yield, solubility, dissolution time, hygroscopicity, color intensity, and preference for taste, color, aroma and after taste. The results showed that water content, hygroscopicity, dissolution time, solubility, yield, pH value, color, and hedonic assessment of taste, color, aroma, and aftertaste were affected by trehalose and eggplant concentrations. The best organoleptic results were obtained with t1b2 samples (0.5% trehalose and 15% Butterfly Pea). The best treatment was the t3b3 treatment with the results of the analysis of water content 2.86%, hygroscopicity 7.15%, amendment 20.00%, soluble time 29.13%, solubility 83.98%, pH 6.72, antioxidant activity 557.77 ppm, color intensity *L 48.01, *a 4.73 and *b 6.10.

Sweet potato is a local food ingredient that needs to be preserved and its benefits are because it contains a high source of starch with anthocyanins. The utilization of local ingredients is still rarely used due to limited knowledge of sweet potato processing techniques. The purpose of this study is to create innovations by developing purple sweet potato food cultivation as a natural dye in the formulation of yogurt products through hedonic testing. The research was conducted using a Randomized Block Design (RAK) method with 4 treatments consisting of 4 levels, namely A = 0 mg, B = 5 mg, C = 10 mg dan D = 15 mg, repeated 3 times. The most preferred yogurt by the panelists was yogurt with 15 mg of purple sweet potato extract added, with a value of 3.78 for taste, 3.01 for flavor and 3.53 for color. With a protein content of 4.76 gr, fat 12.60 gr, 13.2 gr, anthocyanins 14.42 mg (in 100 mL), and antioxidant activity of 3851.13 ppm.

The objective of this study was to evaluate how the concentration ratio of trehalose and Carrot Extract affected the features of carrot milk powder. The experiment utilized a random block design with repeated 3 x 3 factorials, followed by Duncan's test. Trehalose concentrations (5%, 7.5%, and 10%) and Carrot Extract concentrations (10%, 15%, and 20%) comprised the experimental variables. This study's results include water content, total carotenoids, antioxidant activity, yield, viscosity after rehydration, solubility, dissolving time, color intensity, as well as hygroscopic and hedonic tests on color, flavor, and aroma. The results demonstrated that the concentrations of trehalose and Carrot Extract influenced the water content, yield, viscosity after rehydration, solubility, dissolving time, color measurement, and hygroscopic and hedonic tests on color, flavor, and scent. The relationship between trehalose content and Carrot Extract had an effect on yield, viscosity after rehydration, solubility level, solubility time, color intensity, and hygroscopic and hedonic tests. The t1w1 sample (trehalose 5% and Carrot Extract 10%) produced the best organoleptic findings.

The objective of this study was to determine the effect of the concentration of Moringa leaf extract and variations in drying temperature on the chemical characteristics of Moringa milk powder. The research design used a randomized block design with repeated 3x3 factorials, followed by Duncan's test; The results showed that the concentration of Moringa extract and variation of drying temperature had a significantly different effect on the chemical and organoleptic characteristics of Moringa milk powder. The best treatment was the treatment with the addition of 7% moringa extract at 70 °C.