Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.

The learning assistance was designed for teachers at SMP Katolik Santa Clara to develop food additives teaching materials for theoretical learning in the classroom and work in the laboratory to give students a deeper understanding of food additives. The methods applied in this learning assistance were assistance in preparing food additives theoretical teaching materials, designing food additives laboratory works, and delivering food additives teaching materials in the classroom. In addition, laboratory work videos on borax and colorants identification in food samples were also made to facilitate independent laboratory work for students at home amid the COVID-19 pandemic. The evaluation results proved that the students gained a thorough understanding of food additives by being able to explain the definition of food additives, mention the types of food additives, identify food additives listed on food packaging, and give examples of additives misused in food products as well as its adverse impacts on health. Moreover, supplementing laboratory works could improve students' understanding of the theoretical materials and provide a new atmosphere for students to learn new knowledge. Accordingly, the food additives materials were delivered to the maximum extent to the students.

Aloe vera is widely used to manufacture medicinal products, cosmetics, and hair treatments. The polysaccharide components in A. vera gel can be used as ingredients for edible films or coatings. The edible film can also be applied to fresh fruits and vegetables using the coating principle. Tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating. This study aims to determine the effect of an edible coating made from A. vera on tomatoes’ physical, chemical, and organoleptic properties during storage. The A. vera gel was prepared and used for coating the tomatoes, and the tomatoes were then stored for twelve days. The analysis was conducted every three days, and a comparison with non-coated tomatoes was performed for tomatoes’ physicochemical and organoleptic properties. The results show that the application of A. vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss. The coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes. From the organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred. The coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved.

The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one of the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, the teachers who assist the STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive food technology learning materials to the students. This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. The methodologies included conducting a focus group discussion with the school’s principal and teacher, surveying students’ interests and school facilities providing guest lectures and workshops, designing learning instruments, and evaluating the activities. The survey showed that most students were enthusiastic to learn about bread and cake processing, followed by beverage processing. In addition, the guest lecturer on the subject of food packaging was delivered to supplement the teachers' and students' knowledge other than food processing technology. Furthermore, students and teachers were taught to make pumpkin flour, which is applicable to bread and cake. Overall, the community service was fully supported by the partner's contribution. Modules and video had accepted by the school’s partner.

The most widely used tableware is plastic spoon. However, its usage can cause environmental problems in the form of plastic waste. This plastic waste can be overcome by alternative innovations of making environmentally friendly tablespoon or edible spoon. Edible spoon can be made from a mixture of cereal flour, namely wheat flour, red rice flour, and black rice flour. Gluten from wheat flour is used to form a sturdy edible spoon texture, while red rice flour and black rice have anthocyanin pigments that act as natural dyes and antioxidants. The type of cereal flour used affects the characteristics of the edible spoons produced. The purpose of this study was to determine the physical characteristics and antioxidant activity of edible spoons made from a mixture of flour and red rice flour as well as wheat and black rice flour. This experiment used a randomized block research design (RBD) with 6 levels of treatment comparing the use of wheat flour with red rice flour or black rice flour, namely 65:35; 60:40; 55:45; 50:50; 45:55; and 40:60. The research data was analyzed by ANOVA and DMRT (α=5%). The fracture power of black and red rice edible spoons ranged from 13,196±0,5312 to 71,545±0,0091 and 15,637±0,0113 to 37,348±0,0230, the rehydration power range of black and red rice edible spoons were 16,56±0,7332 to 25,75±0,0005 and 14,88±0,1357 to 17,81±1,3077, as well as the antioxidant activity for red rice edible spoons were 87,6250 to 97,5500 and black rice 85,1250 to 98,0250.

The edible film is a thin sheet material made of carbohydrates, protein or fat compounds. Research on the development of edible film is promising due to the increased plastic waste, which could disturb the environmental balance. The biodegradable nature of edible film provides an environmental-friendly material for packaging. Nevertheless, creating an edible film with similar properties to plastic will require extensive research. This research aims to develop Aloe vera-based edible film with the addition of sago starch as a texture enhancer and glycerol as a plasticizer and investigate the effect of different concentrations of sago starch on the physicochemical properties of edible film. In this research, six different concentration of sago starch was applied, which are 2.5%; 3%; 3.5%; 4%; 4.5%; and 5% (w/w). Each treatment was repeated four times. The result shows that the increase of sago starch concentration could increase the tensile strength and percent of elongation of edible film. On the contrary, the moisture content, water activity, and water vapor transmission rate (WVTR) were decreased. The range of tensile strength, percent of elongation, moisture content, water activity, and WVTR were 0.0254-0.4827 N/cm2, 46.67%-61,79%, 13.39%-16.65%, 0.559-0.636, and 5.6460-10.0810 g/m2/hour, respectively.