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Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

Mangosteen peel extract is manufactured as nutraceutical with high antioxidant properties. The industry does not process the flesh of the mangosteen fruit yet. The aim of this research was to study the formulation of ready to drink (RTD) mangosteen fruit juice and the stability of its product during storage. The RTD was processed with a hot fill protocol. The organoleptic liking rate of three fruit juice formulas was 5.36 to 5.74 on a scale of 7. The selected formula consisted of fruit pulp and water in the ratio of 1:2.33 or 300:700 g, sugar 70 g, dark red synthetic colorant 0.0680 g, artificial mangosteen flavoring 2.0 g, CMC 0.25 g, ascorbic acid 0.25 g, and sodium benzoate 0.10 gin the total weight of the mangosteen fruit juice of 1 000 g. The physicochemical characteristics (pH, viscosity and total soluble solid) of mangosteen fruit juice decreased during storage. The microbiological characteristic of raw mangosteen pulp and its RTD complied with BSN standard (2014) for fruit juice products.

The objectives of this community service activity are to: 1) Increase knowledge and skills in processing banana chips through training for community groups in the Pesantren (Islamic Boarding School) of Syubbanul Yaum, Tenajar Village, and 2) Analyze the added value of banana chips processing. The activities were carried out during July–September 2019 (3 months) with several activities that began with preparation, training on making banana chips, and technical assistances. The results of the training activities showed that there were knowledge improvement of training participants in terms of: selection the quality of material (by 63.16), innovation in the form of banana chips (by 89.47), and innovation in the taste of banana chips (by 26.32). The skills of participants have been improved to apply innovation in the terms of form and flavor of banana chips. The innovations in the form of chips include; wasp nests, elongated, sloped, rounded, jagged and rounded jagged, while flavored innovations include; cheese, chocolate, green tea, palm sugar, spicy and savory. The ability of participants to make banana chips with a thickness of 1–2 mm was increased by 26.32 by using various shapes of knives. The result of value added analysis shows that the processing of banana chips can provide economic added value of IDR 8,000/kg with a value added ratio of 53.30% of the sales value. The profit of banana chips business reached IDR 5,200/kg with a profit ratio of 65%. There is, therefore, the processing of banana chips is a suitable business for community groups in managing Pesantren to foster the economic independence of Pesantren and village communities.

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121oC by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30oC) and 40oC for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120oC proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

High consumption of fried food contributes to increased risk of degenerative. Potent antioxidants that may alleviate this problem are contained in pericarp of mangosteen (KBM). However, its bitter taste hinders use of this antioxidant. Microencapsulation process can mask bitter taste and control the release of bioactive compounds. This study aims to evaluate the effectiveness of microencapsulated mangosteen pericarp extract in supressing malonaldehyde (MDA) in rat liver as a result of the consumption of oxidized palm oil. Antioxidants were extracted with methanol from KBM and microencapsulated using gelatin, carboxymethylcellulose (CMC) and maltodextrin. Its antioxidative capacity is determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Extract is supplemented to feed of rats at doses of 100mg/kg bw (KBM 1), meanwhile microencapsulated KBM at doses 100 (KBM 2) and 200 mg/kg bw (KBM 3) in addition to oxidized palm oil, for 50 days. After termination, liver was excised and liver MDA concentration was assayed. The decrease of MDAlevels on KBM 1, KBM 2, and KBM 3 respectively are 11.64 percent, 40.18 percent, and 53.43 percent. Supplementation of microencapsulated and non-encapsulated KBM extract do not affect body weights and feedconsumption of rats. Microencapsulated KBM is effective to reduce MDA levels significantly than its raw extract, in which 200 mg/kg bw is the best concentration. Its process can reduce the bitter taste of KBM.Keywords: antioxidant, mangosteen pericarp, oxidized oil, microencapsulation, liver MDA levelsABSTRAKTingginya konsumsi pangan yang digoreng meningkatkan resiko penyakit degeneratif. Salah satu antioksidan yang berpotensi mengatasi masalah ini adalah yang terkandung pada kulit buah manggis (KBM). Tetapi rasapahit dan getir yang terkandung dalam KBM menyebabkan penggunaannya menjadi terbatas. Oleh karena itu, digunakan proses mikroenkapsulasi yang dapat melindungi dan mengontrol pelepasan senyawa bioaktif yang terkandung dalam KBM. Penelitian ini bertujuan untuk mengevaluasi efektivitas mikroenkapsulasi ekstrak KBMuntuk menurunkan kadar malonaldehida (MDA) hati tikus percobaan yang mengonsumsi minyak sawit teroksidasi. Antioksidan diekstrak dari tepung KBM dengan metanol dan dimikroenkapsulasi menggunakan gelatin, karboksimetil selulosa (CMC), dan maltodekstrin. Kapasitas antioksidan diukur dengan metode 2,2- diphenyl-1-picrylhydrazyl (DPPH). Ekstrak dengan dosis 100 mg/kg bb (KBM 1) serta mikroenkapsulat KBMdengan dosis 100 (KBM 2) dan 200 mg/kg bb (KBM 3) disuplementasi pada pakan tikus dengan penambahan minyak sawit teroksidasi selama 50 hari perlakuan. Setelah diterminasi, hati tikus diambil lalu diukurkonsentrasi malonaldehida (MDA) yang terkandung. Penurunan kadar MDA pada KBM 1, KBM 2, dan KBM 3 yaitu sebesar 11,64 persen, 40,18 persen, dan 53,43 persen. Suplementasi ekstrak KBM yang dimikroenkapsulasi maupun tanpa enkapsulasi tidak mempengaruhi berat dan konsumsi pakan tikus. Mikroenkapsulat KBM efektif untuk menurunkan kadar MDA hati tikus dibandingkan ekstrak tanpa enkapsulasi, dimana konsentrasi terbaik yaitu 200 mg/kg bb. Proses ekstraksi dan mikroenkapsulasi dapat mengurangi rasa pahit dan getir KBM. [Penel Gizi Makan 2015, 38(1): 61-70]Kata kunci: antioksidan, kulit buah manggis, minyak sawit teroksidasi, mikroenkapsulasi, kadar MDA hati

Small and Medium Industries of the Food (Food SME’s) needs to have SNI products to be competitive in the free market era. SNI certificate product can be provided by the certification body, on the condition that the industry has to implement ISO 9001. This activity aims to identify the readiness of small industries (food) to meet the clauses of ISO 9001 and assist them in improving the necessary documents. Activities carried out for 2 months with 24 samples of small industries (food) in Palu (Central Sulawesi) were selected purposively. The results showed that all the small industries yet to implement all aspects of GMP. Small industry best only meet 21% of the clauses of ISO 9001. Compliance with the clauses of ISO 9001 increased by between 4586% after mentoring.

Red ginger (Zingiber officinale var. Rubrum) have been processed into several foods and beverages, such as instant beverage, ginger candy, ginger pickle, ginger coffee, etc. This study aimed to study the optimum formulation of red ginger instant drinks and the most effective comparison of solubility with water, implement food security at household industry, and examine the financial aspects in the industrial of red ginger instant drinks at Benteng Village, Ciampea, Bogor. On determining the best formula, tested on 3 formula: formula with ratio sugar and red ginger 1:2 (A), 1:1 (B), and 1:3 (C). The yield of each formula was different which 66.33% ( formula A), 42.67% (formula B), and 69.33% (formula C). The best formula chosen is C because the materials used for the manufacture of the most economical and fast rehydration time. After following several processed of certification, the household industry of Jahe Gunung Leutik got the PIRT number as follow 61232010110099. Feasibility analysis also showed that the domestic industry was declared worthy of financial side. Based on the result of cost calculation of production of instant drink obtained that Rp 4.735.71. The result of instant drinks red ginger feasibility are NPV = Rp 917.725.03, gross B/C = 1.8244, net B/C = 3.8910, and IRR= 53%.

Peningkatan mutu dan keamanan pangan produksi IRTP bergantung pada efektifitas pembinaan dan pengawasan mutu dan keamanan pangan IRTP oleh Pemerintah Kabupaten Cianjur. Kajian ini bertujuan 1) mengidentifikasi regulasi yang dirujuk, program dan kegiatan, serta anggaran yang disediakan, 2) mengevaluasi penerapan CPPB IRT oleh IRTP, dan 3) memberikan rekomendasi. Data diperoleh dari berbagai dokumen Pemerintah Kabupaten Cianjur dan dari survei. Jumlah sampel 10% (71 IRTP), diambil dengan cara purposive sampling. Regulasi yang dirujuk cukup memadai tetapi belum lengkap, karena regulasi pokok untuk pembinaan IRTP tidak disosialisasikan seluruhnya. Pemerintah Kabupaten Cianjur belum mengembangkan regulasi mutu dan keamanan pangan IRTP. Program menghasilkan 82% IRTP memenuhi prasyarat dasar operasional, 11% belum memiliki SPP-IRT dan SPKP, dan 7% memiliki SPP-IRT tetapi tidak dapat menunjukkan SPKP-nya. Anggaran program masih kecil dan hanya difokuskan pada kegiatan penyuluhan keamanan pangan dan sertifikasi produksi pangan IRT; belum mencakup seluruh IRTP yang terdaftar pada Dinas Kesehatan Kabupaten Cianjur. Hampir 58,94% responden IRTP telah menerapkan beberapa parameter CPPB IRT dengan nilai baik, antara lain lingkungan produksi, peralatan produksi, fasilitas dan kegiatan hygiene dan sanitasi, kebijakan terhadap kesehatan karyawan, praktik sanitasi dan hygiene, dan penyimpanan produk. Hampir 38,78% dinilai masih kurang pada parameter suplai air dan pengolahan, pengendalian hama, praktik sanitasi, serta kemasan dan pelabelan. Berdasarkan analisis, pembinaan dan pengawasan mutu dan keamanan pangan IRTP di Kabupaten Cianjur dinyatakan berada pada tingkat efektivitas sedang. Pemerintah Daerah Kabupaten Cianjur hendaknya menggalakkan sosialisasi regulasi, menajamkan outcome program, memperbesar anggaran, dan meningkatkan mutu dan frekuensi penyuluhan, serta mengadvokasi/mendampingi IRTP.