The scarcity of data and oversight concerning the implementation of food safety systems presents significant challenges in ensuring the quality and safety of cane sugar products in Indonesia, particularly within Bombana Regency. The Hazard Analysis Critical Control Point (HACCP) system, a preventive strategy, has demonstrated efficacy in managing potential hazards throughout the food production chain. However, the extent to which the HACCP system has been effectively implemented in cane sugar processing companies in this region remains uncertain. This study seeks to evaluate the implementation of the Hazard Analysis and Critical Control Point (HACCP) system within cane sugar production systems in Bombana Regency. A descriptive methodology was employed, integrating both qualitative and quantitative techniques. Data were collected through structured observations utilizing an assessment sheet with a binary scoring system (1 = "Yes," 0 = "No") across five primary divisions: production, laboratory, milling, maintenance, and warehousing. The findings revealed that the average level of HACCP implementation was 71.19%, indicating a reasonably good execution of the system. Nonetheless, there remain critical areas requiring enhancement to achieve higher and more sustainable food safety standards.

Kimpul (Xanthosoma sagittifolium) tubers containing a lot of starch can be processed into modified starch with better characteristics. Reaction time is one factor determining the characteristics of acetylated modified starch. The purpose of this study was to assess the effect of reaction time on the characteristics of modified starch of kimpul tubers by acetylation using acetic acid. The research used a Simple Randomised Complete Design (CRD) with 3 types of treatment and 3 replications, namely 110 minutes, 115 minutes, and 120 minutes. Data analysis used One Way ANOVA followed by Duncan’s test with 5 % confidence interval. The research began with the extraction of kimpul starch, modification of starch by acetylation, and then testing the degree of substitution, swelling power, solubility, and clarity of the paste. The length of the reaction will increase the degree of substitution (0,2400-0,6460) but tends to decrease the solubility (0,0171-0,0123 %) and clarity of starch paste (0,852-0,915) and produce a stable starch (2,4996-23535 g/g). Acetylated kimpul tuber starch with a reaction time of 110 minutes can be applied as a thickener for liquid food.

The production of herbal drinks by combining three ingredients, namely tea leaves, butterfly pea flowers, and noni leaves, is intended to obtain herbal drinks that have health benefits and can be accepted by consumers. The reason for using the three ingredients is because tea leaves have high antioxidant, noni leaves have antioxidant and antimicrobial properties, and butterfly pea flowers have high antioxidant, and also become an attractive natural coloring for drinks. The experiment was carried out by mixing the three ingredients with varying weight ratios, as many as 9 treatments with a weight of 2.25 g each and put into a tea bag, which was then steeped using hot water with a volume of 200 ml at 90 ± 1 oC, for 3 minutes. Identification was carried out by toxicity tests on shrimp larvae, alpha-glucosidase enzyme inhibition tests, consumer acceptance levels through aroma-taste and colour preference tests, and searching for antioxidant compound profiles using GC-MS and FTIR. The experiment was carried out by combining the three ingredients with varying weight ratios, as many as 9 treatment with a weight 0f 2.25 g each and put into a tea bag, which was then steeped using hot water with a volume of 200 ml at 90 ±1oC, for 3 minutes. From the experiment, it was obtained that herbal drinks were proven to have bioactive compounds with LC50 values between 98.94-351.59, capable of inhibiting the performance of alpha glucosidase enzymes with an inhibition level of between 13.60 -63.97%; the level of panelist acceptance using a preference test with a rating scale of 1 to nine obtained a value of 3.34 (slightly dislike) -6.2 (slightly like) for aroma-taste, while for the color preference test obtained a value of 3.9 (slightly dislike) -6.22 (slightly like). From the GC-MS test, the compounds esani and 1,3,7-Trimethyl-3,7-Dihydro-1H-purine-2,6-dione were identified, and from the FTIR test, the compounds chlorophyll, pheophytin, aromatic compounds, polyphenols, catechins, and other compounds were identified.

Tamanu oil is rich in active compounds beyond just fatty acids, including calophyllolide, inophyllums, calanolides, tamanolides, and coumarins, all of which offer antioxidant, anti-aging, anti-inflammatory, anti-UV, and anti-bacterial benefits. This makes tamanu oil a promising ingredient for skincare products such as facial oils, soaps, and shampoos. The oil can be produced by mechanical and/or solvent extraction. This research aimed to develop a medium-scale tamanu oil industry and its by-products from Calophyllum fruits, identify suitable production technologies, design a business model using the business model canvas, and conduct a feasibility analysis. The feasibility analysis was carried out by taking into account technical and technological, market and marketing, environmental, management and organizational, and financial aspects. The financial aspect included determining the B/C ratio, payback period, net present value, and return of investment. The production process tested in this study utilized fresh Calophyllum seeds and employed hot screw pressing along with binary solvents for extraction. The outputs from processing 1000 kg of calophyllum fruits included 141 kg of virgin tamanu oil, 57 kg of tamanu oil, 7.05 kg of resin, 594 kg of biopellets, and 142.2 kg of animal feed. The feasibility study indicated a positive net present value, a B/C ratio of 1.53, a payback period of 1.04 years, and a return on investment of 95.31%, confirming that establishing and operating a tamanu oil industry and its byproducts from calophyllum fruits is viable.

Pegagan plant (Centella asiatica (L) Urban) is one of the medicinal plant that has many benefits, so it attracts the attention of experts to research and develop it in the context of exploring new drugs that come from nature. The porpose of researc was to formulate between pegagan leaves and corn patch in the manufacture of cold flour and characterize pegagan leaves and corn patch. The research of method was carried out, making corn starch, making cold powder, and the tests carried out were hedonic tests, irritation tests and adhesion tes,. The results obtained from the Hedonic power test from the best treatment are the colors for F1 treatment which is 3.87, F1 texture which is 4.20 and aroma at F3 which is 5. Adhesion test results obtained are 182.49 seconds of F1 action, and irritation test in F1 treatment, it was found to be negative (-) or no irritation.

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP

The needed for tomatoes was not comparable with the abundant of production, so tomato prices at the farm level were low. Tomato processing was needed to maintained and increased the selling value of tomatoes, it can be processed into tomato pulp powder. Tomato powder can be made by foam-mat drying method and to shortened the drying time can be done by using microwave oven. The purpose of this study was to determine the effect of the drying power used on physicochemical properties of tomato pulp powder and drying rate of foam-mat drying with microwave oven. This study conducted with laboratory experimental method with descriptive analysis. Three repetitions consisted of three treatments based on drying power used (30%, 50% and 70%). The observed parameters were total yield value, color, drying rate, drying efficiency and physicochemical properties such as color, foam density, bulk density, moisture content, ash content, water absorption index, and vitamin C content. The results showed that the average moisture content of tomato pulp was 91.73% (w.b.) and foamed tomato pulp was 90.86% (w.b.). The value of water content of tomato pulp powder ranges from 9.18% (w.b.) to 12.50% (w.b.). In this study, the best results were found in tomato pulp powder with 70% drying power without addition foaming treatment with total yield of 0.58%; 4.26 g/min drying rate; 5.86%; foam density 1 g/cm3; bulk density 0.65 g/cm3; moisture content; 9.18%; ash content 6.43%; water absorption index 19.68%; vitamin C content 154.87 mg/100g and drying efficiency was 48.27%. All of drying power used with and without foaming treatment were resulting yellow-red chromatic colour characteristic.

Green grass has several bioactive content as well as the main fiber components of pectin. Green grass cincau are traditionally made for the filling of jelly that is beneficial to the digestion and health. Green grass jelly is easy to in decrease quality caused by internal and external factors. Addition of Hydrocolloidal such as Caragenan is expected to combine with green grass to produce more quality jelly. The aim of this research to know the influence of the Kappa-type Caragenan to the physical and chemical characteristics of green grass jelly. Experimental design in research using complete random design (RAL) with 1 treatment factor. For the addition of Kappa carrageenan, used 0.30%, 0.40%, 0.50% and 0.60%. Physical and chemical characteristics are analyzed, water content, ash content, pH value, crude fiber, antioxidant, syneresis, texture and yield. The result is that more and more the addition of Kappa Caragenan ash content, pH value, crude fiber content, antioxidant values, synergy and texture parameters are increasing in value. As for water content does not show difference and the yield parameter indicates decrease in value.

Ikan bandeng merupakan salah satu bahan pangan yang hingga saat ini pemanfaatannya masih terbatas, padahal ditinjau dari nilai gizinya ikan bandeng ini tinggi akan protein dan Omega-3 dibandingkan dengan ikan-ikan yang lain. Pengolahan cookies dari ikan juga merupakan salah satu upaya penanggulangan bahan baku yang cepat mengalami pembusukan dan dapat menambah nilai guna dari bahan baku ikan, yang terlebih dahulu diolah menjadi tepung ikan. Tepung daging ikan bandeng masih belum dimanfaatkan untuk pangan, karena sampai saat ini pemanfaatannya hanya terbatas sebagai campuran tepung ikan untuk pakan ternak. Penelitian ini bertujuan untuk merumuskan model optimasi dalam membuat formulasi cookies substitusi tepung daging ikan bandeng dengan teknik pemrograman linier, untuk mengetahui kelayakan finansial produk cookies tepung daging ikan bandeng. Dalam penelitian ini menggunakan penyelesaian Metode Simpleks. Hasil dari pemecahan model matematik, menunjukkan bahwa komposisi bahan susu bubuk penggunaannya dapat dihilangkan maupun tidak. Harga susu bubuk yang cukup mahal mengakibatkan penggunaan bahan harus dibatasi atau dihilangkan untuk meminimalkan biaya produksi cookies tepung daging ikan bandeng.

Small-Medium Enterprise (SME) Berkah Cinta Trenggalek (BCT) is a that produces snacks in the form of crispy mushrooms with the brand name of the “Jamur Mantan”, with the main sales in the Kediri regency. Was established in 2017, so this SME can classified as a new home industries and have faced some business competitors with similar snacks produced. Therefore, it is important to created customer satisfaction by improved quality of product. The purposed of this study is to know the level consumer satisfaction crispy mushrooms, the indicators of each product quality attribute that are considered important by consumers for the quality improvement processed, the results of the analysis of technical specifications that have high relevancy in the effort to formulate recommendation for improving the quality of the crispy mushrooms, formulate recommendation that can be used for the processed of improving the quality of the crispy mushroom SME BCT. The data analysis method used to measured the level customer satisfaction is the Customer Satisfaction Indes (CSI), Importance Performance Analysis (IPA) to determined the performance level of each atribute, and Matrix Diagram to find out the relationship between technical speafications of making crispy mushrooms and low performance quality indicators. The results of this study was indicated that level of customer satisfaction with crispy mushrooms from the CSI method as 79,73%. The analysis used IPA obtained 5 quality atribute indicators that performed low with hight customer expectation. So, this 5 indicators needed further analysis used the Matrix Diagram, the results obtained showed 3 that the formulate recomendations that can be used for the quality improvement. There are improving design product by re-design products, lre-design for the right compositions to produced flavor that tasty and consistent, and regulates the use of cooking oil.