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Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE.

Es krim termasuk produk pangan semi padat, memiliki tekstur lembut, rasa yang enak dan manis sehingga disukai oleh banyak orang. Namun, pada umumnya es krim masih rendah nilai aktivitas antioksidan. Oleh sebab itu, diperlukan pendekatan yang sesuai untuk meningkatkan aktivitas antioksidan es krim agar menjadi produk yang bernilai fungsional. Daun kersen kaya dengan kandungan komponen-komponen bioaktif seperti flavonoid, tanin, triterpen, saponin, dan polifenol. Bubuk daun kersen (BDK) diyakini dapat diaplikasikan sebagai bahan tambahan untuk meningkatkan aktivitas antioksidan pada es krim. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan BDK terhadap sifat fisikokimia es krim. Rancangan Acak Lengkap (RAL) satu faktor penambahan BDK telah digunakan dalam penelitian ini. Beberapa komposisi BDK yang digunakan adalah 0%(F0), 0,5%(F1), 1%(F2), 1,5%(F3), dan 2%(F4). Karakteristik fisikokimia es krim yang dievaluasi antara lain overrun, waktu leleh, komposisi air, komposisi protein total, komposisi gula total, komposisi flavonoid, dan aktivitas antioksidan (IC50). Karakteristik fisikokimia es krim dengan penambahan BDK menunjukkan nilai overrun 50,27-40,73%, waktu leleh 27,52-36,13 menit/g, kadar air 64,82-62,79%, kadar lemak 5,88-4,74%, kadar protein total 2,00-2,70%, kadar gula total 29,63-33,71%, kadar flavonoid 0,01-0,08%, dan aktivitas antioksidan IC50 71,16-30,02 ppm. Secara keseluruhan, karakteristik fisikokimia es krim dengan penambahan BDK menunjukkan perbedaan yang siginifikan (p

Sarisa Merapi is a small and medium-sized micro enterprise (MSME) engaged in food processing such as telang lemon tea, candied salak, dodol salak, sari salak and egg roll. Among these products, telang lemon tea became the choice in this study because of the large number of productions and the relatively low price. In addition, telang lemon tea has health benefits because it contains antioxidants and can be used as a substitute drink for tea. The quality of telang lemon tea is determined by the quality of raw materials, the application of sanitation and hygiene in the production process. But in reality, it is less noticed by business owners. The purpose of this practice is to observe quality control, application of sanitation and hygiene in the production process of telang lemon tea in Sarisa Merapi MSME. The method of data collection is carried out by observation, interviews with staff and employees, documentation and literature studies focused on the process of preparing raw materials, processing, packaging and application of sanitation and hygiene on the production of lemon tea in Sarisa Merapi MSMEs. The process of processing telang lemon tea has three stages, namely the procurement of raw materials, the manufacture of intermediate products and the final product. The results showed that the application of quality control, sanitation and hygiene were quite well performed in the procurement of raw materials, the manufacture of intermediate products, the final product process, packaging and storage. However, in the application of sanitation and hygiene, there were still some problems such as workers did not routinely wear aprons and masks during the production process, the absence of barriers between production rooms. Therefore, Sarisa Merapi needs to pay more attention and evaluate these problems.

ABSTRACT The physicochemical properties of Jatropha curcas (JC) seed oils are related to the plant varieties and affect the biodiesel quality when it is used as feedstock. This work investigates the physicochemical properties and feasibility of mutated JC seed oil for biodiesel feedstock. Three mutated JC seed oils, from JC-150, JC-226 and JC-300, were successfully evaluated. The oil contents were determined by using gravimetry methods. The AV, FFA, IV and PV were determined by using titrimetric methods. Types of fatty acids were analyzed by using a GC-FID. The triacylglycerol (TAG) and PE compositions were determined by using a HPLC-ELSD. The results show that the oil contents of JC-150, JC-226 and JC-300 seeds were 48.3%, 45.8%, and 51.7%, respectively. The PE contents in JC-150, JC-226 and JC-300 were lower (approximately 33.4%, 46.9% and 96.4%) compared to the control. The oleic and linoleic acids were two main components of all samples, with compositions in the range 41.82-42.45% and 36.68-37.45%, respectively. The compositions of polyunsaturated and monounsaturated TAG were obtained in the range 71.60–76.22% and 19.62–24.53%, respectively. These results show that the properties of mutated JC seed oils meet with the requirements for biodiesel production.

The main components for tablet formulations are the fillers, binders, crushers, thinners and lubricants. Among these components, the binders play a key role on the powder cohesion properties during the formation of tablet granules. In this study, turmeric extract tablets were formulated using 15 g of turmeric extract, 35 g of aerosil, 12.8 g of lactose, 1% magnesium stearate, 200 ml of aquadest and gelatin as a binder. To evaluate the effect of gelatin on the tablet formulation, the gelatin was then prepared in different formulation namely 0.1 g (formulation A), 0.2 g (formulation B) and 0.5 g (formulation C), respectivley. Based on the tablet properties, the turmeric tablet with formulation C met the standard requirements of friability less than 1%, the hardness in the range of 4 -8 kg and disintegration time under 15 minutes.