This study aimed to determine effect of ratio sweet corn and edamame to characteristic of sweet corn edamame milk, also to know the best ratio from sweet corn and edamame to produce the best characteristic of sweet corn edamame milk. The experimental design used was completely randomized design with different ratio of sweet corn and edamame which consist by 5 level : 300:0, 250:50, 200:100, 150:150, and 100:200. The treatment was repeated 3 times to obtain 15 experimental units. The result of the research show that ratio of sweet corn and edamame had very significant effect on total solid, fat content, protein content, calcium content, viscosity, scoring test, and had no significant effect  panelist preference for color, flavor, taste, and overall acceptance. Ratio 150:150 (P3) is the best treatment that produced sweet corn edamame milk with total solid 12.36%, fat content 6.34%, protein content 3.70%, calcium content 243.19 mg/L, and viscosity 613.33 cps. The result for sensory test color is yellowish green (liked), flavor is typical edamame (rather liked), taste is typical edamame (rather liked), and overall acceptance is rather liked. Keywords : sweet corn, edamame, corn milk

Virgin coconut oil (VCO) is oil obtained from fresh old coconut and processed by squeezing with or without the addition of water, without heating or heating no more than 60oC and safe for consumption. This research was aimed for determining the effect of yeast type and fermentation time on the characteristics of virgin coconut oil and decided yeast type and fermentation time to produce the best characteristics of virgin coconut oil. The research based on a factorial Randomized block design (RBD) with the first factor was the type of yeast, namely bread yeast and tempeh yeast, and the second factor is the fermentation time, namely 24 hours, 36 hours, and 48 hours. Each combination treatment was replicated 3 times to obtain 18 experimental units. Data was analyzed using analysis of variance and if the treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The variables observed in this research were yield, moisture content, turbidity, free fatty acids (FFA), peroxide number, and flavor (hedonic and scoring). The results showed that interaction of yeast type and fermentation time had a significant effect (P<0.05) to yield and moisture content VCO. Types of bread yeast and tempeh yeast with 24 hours, 36 hours, and 48 hours of fermentation have a significant effect (p<0.05) on the aroma of VCO (hedonic and scoring). Type of tempeh yeast with a fermentation time of 36 hours for producing virgin coconut oil the best characteristics with yield 36.67%, moisture content 0.16%, turbidity 0.08%, free fatty acids 0.10%, peroxide number was not detected, coconut scent and liked.

This study aimed to determine the effect of oven drying temperature on the antioxidant activity of cemcem leaf powder and get the rightest oven drying temperature to produce cemcem leaf powder which had the highest antioxidant activity. The experimental design used was a completely randomized design with a drying temperature treatment consisting of consisting of 4 levels including: 40oC, 50oC, 60oC and 70oC. The treatment was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed using variance analysis, if it had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT). The results showed the drying temperature had a very significant effect (p<0.01) on water content, total phenolic, total flavonoids and antioxidant activity. Drying temperature of 50oC is the best temperature to produce cemcem leaf powder with the highest antioxidant activity of 61.98% with IC50 79.58 ppm, total phenolic 48.03 mg GAE/g powder, total flavonoids 49.11 mg QE/g powder, water content 7.78%.

This study aims to determine the effect of soursop juice on the characteristics of edamame yogurt and to determine the optimal concentration of soursop juice to produce edamame yogurt with the best characteristics. This study used a Randomized Block Design (RBD) with the treatment of soursop fruit juice concentration consisting of 5 levels, namely 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 3 times, resulted in 15 experimental units. The data were analyzed by the Analysis of Variance (ANOVA) and if the treatment significantly affected the variables, the Duncan Multiple Range Test (DMRT) was performed. The results showed that the concentration of soursop juice significantly affected total LAB, total acid, pH, antioxidant activity, viscosity, sensory hedonic test on texture and sensory scoring test on texture and taste. The edamame yogurt with 15% soursop juice had the best characteristics with the following characteristics: total LAB 1.01 x 1011 CFU/ml, total acid 0.86%, viscosity 310 cP, antioxidant activity 35.47%, pH 3.72 and the sensory properties of neutral scents, neutral appearance, a rather thick texture, a rather like taste, a slightly sour taste and a rather like overall reception. Keywords: edamame yogurt, soursop juice, antioxidant activity

Desa Manukaya termasuk salah satu desa yang terletak di Kecamatan Tampaksiring,  Kabupaten Gianyar. Jarak desa tersebut dari kota Denpasar adalah ± 40 km dengan waktu tempuh ± 1 jam. Mata pencaharian sebagian besar penduduk Desa Manukaya adalah petani.. Salah satu hasil pertanian yang sedang berkembang di Desa Manukaya adalah pertanian sagu dan sudah terdapat kelompok Tani (KT) ’Abian sari’ yang terdiri dari 18 orang petani sagu. Permasalahannya pada saat panen raya, produksi sagu berlimpah sehingga harga jual menjadi rendah karena tidak semua dapat diserap oleh pasar diharapkan kelompok PKK dan KT dapat bersinergi dalam mensuplai dan mengolah sagu menjadi produk olahan yang bermanfaat dan bernilai gizi tinggi. Metode pemecahan masalah yang digunakan berupa pengenalan dan pelatihan pembuatan produk olahan tepung sagu menjadi stik sagu keju dan pengemasan sampai pada pelabelannya. Hasil yang didapatkan bahwa kegiatan penyuluhan, pelatihan serta pendampingan pembuatan produk produk olahan tepung sagu menjadi stik sagu keju berjalan dengan baik dan sesuai rencana dimana KT Abian Sari sudah mampu memproduksi produk olahan tersebut dengan  baik. Pengemasan dan pelabelan pada produkpun sudah dapat dikerjakan dengan baik dan dihasilkan produk dengan identitas dan penampilan yang menarik Kata kunci : Kelompok Tani Abian Sari, Desa Manukaya, Tampaksiring, Tepung Sagu, Stik Sagu Keju

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.

Purpose:The aim of this study was to isolate and identify the active compound antioxidant fractions from Gardenia jasminoides Ellis leaves. Research Method:The antioxidant activity was determined using DPPH 0.1 mM (1:1), and was analyzed spectrophotometrically. In addition, separation was performed using column chromatography. The most active isolate was identified by UV-Vis, FT-IR, and LC-MS/MS. The quantitative analysis was done in three replicated.Findings: It was discovered that the antioxidant activity in the semi-polar fraction (IC 50 = 62,50 ppm) was higher than both the polar and non-polar fractions. Combining 295 isolates via column chromatography, 11 combined isolates were obtained (fA-fK). The fK isolate had the highest antioxidant activity of 90.38% and IC 50 15.74 ppm. It also obtained 2 maximum wavelengths (336 and 275 nm) and could be categorised as flavonoid . The FTIR analysis also showed that the fK isolate had functional groups found in flavonoid. Finally, the identification of the fK isolate by LC-MS/MS showed that the compound at retention times of 5,91 and 5,06 minutes were kaempferol 3-O-rutinoside and rutin, respectively.Originality/ Value: Based on the obtained results, it was concluded that GJE leaves have the potential to be developed as a new and inexpensive source of flavonoids.

The objective of this study was to know the effect of angkak concentration and storage time on the characteristics of catfish sausage. This research used a Completely Randomized Design with two factors namely the concentration of the angkak (0 %, 1% and 2%) and the length of storage time (0, 7, 14, and 21 days). All of the treatments were repeated two times to obtain 24 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test. The results showed that the concentration of 2% with long storage 7 produce catfish sausage that is still feasible with the criteria: antioxidant capacity 252,80 mg GAEAC/ kg; brightness (L *) 31,03; redness (a *) 20,72; yellowish (b*) 18,81; moisture content 58,95; number of TBA 0,40 mg malonaldehyde / kg; the color slightly liked; flavor, textur, taste and overall acceptance neutral and color red and texture slightly chewy.