Paddy var Rojoleleis asuperior paddy come from Klaten that released by Department of Agriculture in 2003. Its superior properties are resistant to pests leaf hoppers, fluffier, and fragrant. To increase the productivity of paddy that are of ten used by farmers is to use chemical-based fertilizers. The use of these chemicals will effect to adisruption of ecosystem balancing, reduction the amount of soil microflora which essential forplants. Endophytic bacteria are symbiotic microorganisms living within plant tissues, and does not cause negative effects on the host plant. Endophytic bacteria have a capability increasing crop productivity by producing growth hormone, contributes to plant health, and as bio-control agents. Some endophytic bacteria which contribute to plant growth are: Pseudomonas sp., Enterobacter sp., Staphylococcus sp., Azotobacter sp., And Azospirilum sp., Whereas endophytic bacteria that contribute to the health and plant protection several of them are: Pseudomonas sp., Serratia sp. ,Clavibacter sp., and Bacillus sp. This study was conducted to investigate potential of endophytic bacteria to increase Paddy var Rojolele productivity based on its ability to produce extracellular enzymes and resistance to multiple types of antibiotics. The method were endophytic bacteria isolation from three Paddy varRojolele plants, extracellular enzymes detection and antibiotic resistance testing to chloramfinekol, ampicillin and kanamycin. As the result, 43isolateswere isolated from Paddy var Rojolele. Four isolatesamong them havethe ability to produce extra cellular enzym esandresistant toampicillin, kanamycin, and chloramfinekol. Extra cellular enzyme production capability and resistance to antibiotics makes endophytic bacteria are potentialto improveplant health and also asbio-control agentwhich then willaffect to the productivity of rice. To further ensure its potential to plant, more research is needed.

Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.

White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was performed in this study. Three local glutinous rice paddy cultivars were milled to obtain brown glutinous rice. The results showed that black glutinous rice had higher ash content, total dietary fiber, total phenolic content, total flavonoid components, total anthocyanin content than other cultivars. Having higher phenolic, flavonoid, and anthocyanin content, the black glutinous rice consequently had higher antioxidant activity than white and red glutinous rice. Moreover, white glutinous rice had higher fat content and amylose content, and had higher starch digestibility amongst others. The highest protein content was obtained from red glutinous rice. The pasting properties, fatty acid compositions, and amino acid compositions of each glutinous rice were also determined and the results showed distinct profiles between the cultivars.

The purpose of this study was to compare the characteristics of flakes rice made pigmented and non-pigmented glutinous rice grain on chemical composition, fatty acid, amino acid, dietary fiber, and antioxidant properties. Flakes glutinous rice (FGR) made glutinous rice grain that has been pre-roasted and then flattened. This product contains an endosperm and rice bran layer. So that, it is rich in nutrients and bioactive compounds that have antioxidant properties that are beneficial to health. The process of making flakes rice is carried out in four stages, that is the process of soaking, roasting, flattening, and sifting process. The grain used in this study are pigmented (red and black) and non-pigmented glutinous rice grains. The results showed that black FGR contained higher ash content, crude protein, dietary fiber, total phenolic compounds, flavonoids, γ-oryzanol, anthocyanins, and antioxidants activity. Meanwhile, white FGR is highest in fat, carbohydrate, and amylose content amongst others. Furthermore, FGR is rich in essential fatty acids (oleic and linoleic), glutamic acid, essential amino acids (Leucine, Arginine, and Phenylalanine). In conclusion, pigmented FGR has higher nutritional value, antioxidant properties, and antioxidants activity than non-pigmented FGR.

Coffee is a widely consumed commodity. Beside its stimulating effects, it also has beneficial health effect. The objective of this study was to observe the changes in physicochemical, antioxidant and sensory properties of espresso coffee during refrigerated storage to determine its shelf-life as ingredient for coffee milk. The analysis used in this study were pH, color, antioxidant activity, total phenolic content, and sensory test as triangle test and hedonic of flavor, aroma, body, and color. The results showed that espresso coffee has quality degradation in both chemical (pH and antioxidant) and sensory properties during refrigerated storage. The lightness of coffee milk made from espresso coffee after four-day storage significantly increased. Although there was changes in pH of espresso coffee, it didn’t change the pH of coffee milk produced. The reduction of antioxidant capacity could be observed from espresso coffee after 2 days storage, while the reduction of total phenolic content was observed after 4-day storage. Interestingly, the highest hedonic score was found in both of coffee products stored for 4 day in the refrigerator. The shelf life of espresso coffee for making coffee milk was six days based on triangle test.