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Abstract. The modified cassava flour can be made using the method of the autoclaving cooling cycle (AAC). The stability of the warming can be seen from the decreasing value of breakdown viscosity, while the stability of the stirring process can be seen by the decreasing value of setback viscosity. The stages of research include:(1) the making of cassava flour, (2) the making of modified cassava flour by the method of treatment of ACC with a variety of flour concentration and autoclaving time, (3) chemical analysis of the moisture, ash, fat, protein, carbohydrate; The functional properties of the pasting characteristics to the initial temperature of the pasting, peak viscosity, hot paste viscosity, breakdown viscosity, cold paste viscosity and setback viscosity. The result shows that cassava flour modified by treatment of flour concentration 16% and autoclaving time 41 minutes having pasting code and pasting viscosity which is resistant to high temperature. Flour with this character is flour that is expected to maintain the texture of processed products with a paste form that remains stable. Utilization of modified cassava flour by the ACC method can be applied to the pasting product such as noodle and spaghetti, hoping to support for food diversification program to reduce dependence on wheat flour in Indonesia.

This study aimed to evaluate the proximate and vitamin C of Physalis. Two species of Physalis, namely, P. angulata L. and P. peruviana L., used as models for a comparative study. Proximate composition, fiber, and vitamin C of all part of Physalis, i.e., leaf, stem, bud, and fruit of Physalis were analyzed. Physalis angulata collected from Pagaden subdistrict (latitude: 6030’24” S, longitude: 107048’74”E, elevation: 55 MAMSL) Subang District, West Java Province, and Physalis peruviana collected from Pamulihan subdistrict (latitude: 6052’27.06”S, longitude: 107049’24.95”E, elevation: 947 MAMSL), Sumedang district, West Java Province. The results of the study showed that the existence of proximate composition and vitamin C in plant shoot of P. angulata and P. peruviana relatively evenly spread. The proximate composition and vitamin C of Physalis angulata had the same pattern as compared to that of Physalis peruviana. The results of paired sample test showed that there were no significant differences in proximate composition and vitamin C between Physalis angulata and Physalis peruviana.

Antioxidants are free radical scavenger compounds that can reduce or prevent the adverse effects of reactive oxygen species and reactive nitrogen species (ROS/RNS). This study aims to study the antioxidant activity, acceptability, and shelf life of fruit extract drinks and ciplukan buds (Physalis angulata L.). The experimental design used factorial completely randomized design (FCRD), with two factors, namely the ratio of juice extracts and ciplukan buds (a) and stabilizer concentrations (b), three replications. The organoleptic analyzed by hedonic test, antioxidant activity by DPPH method, and total phenolic contents, total flavonoid contents and alkaloid using each of the Folin-Ciocalteau, aluminum chloride and gravimetric methods. The estimated shelf life is calculated using the Arrhenius method at 28°C for 28 days. The results showed that the ratio of fruit extracts and buds (a) affected the preference for taste, aroma, and color attributes. The interaction between juice extract ratio with a bud (a) and stabilizer concentration, (b) influences antioxidant activity, color attributes, and viscosity. The best ciplukan drink samples based on organoleptic calculations are juice with fruit extracts with buds 15:1 and stabilizer concentration of 0.1% (a3b1) and fruit extracts with buds 20:1 and stabilizer concentration of 0.1% (a4b1). The highest total phenolic and flavonoid contents obtained sample code a3b1, while the highest alkaloid content from code sample a4b1. Based on the estimated shelf life of total microbes, ciplukan bud extract has a shelf life of 9 months at 28°C.

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The study aimed to evaluate the characteristics of the physical and mechanical properties of Physalis peruviana. The sample had a moisture content of 76.71±1.10 %wb. The results showed that the P. peruviana physically had an average mass, volume, polar diameter, equatorial diameter, geometric diameter, and surface area ranged from 3.03±0.45 gram, 2.91 cm3, 16.99 mm, 17.53 mm, 17.10 mm, and 927.61 mm2, respectively. Furthermore, the average particle, bulk density, sphericity, aspect ratio, and porosity ranged from 1.04 gr/cm3, 0.62 gr/cm3, 97.97±2.64%, 97.00±3.92%, and 59.41±3.39 %, respectively. Based on mechanical properties analysis, P. peruviana had hardness, gumminess, adhesiveness, and chewiness ranged from 1640.52± 371.71 g. force, 406.67±171.75 g. force, -1.22±1.00 g.force/sec, and 102.19±41.60 g. force/sec. The average cohesiveness, resilience, and springiness of P. peruviana ranged from 0.25±0.07 g/force, 0.11±0.04 g/force, 0.25±0.02 g/force, respectively. Regarding the angle of repose, the highest angle of repose occurred on the surface of stainless steel. In general, the angle of repose had a tangential relationship with the samples’ physical biometric dimensions.