This study aims to formulate a business development strategy that is appropriate and can be applied to the traditional Indonesian health drink business "Telang Limao Bangkak" which is a combination of Bunga Telang and Limao Calong Bangka (Orange Key). The research method used is descriptive qualitative analysis. Data collection was carried out using interview and assessment questionnaire techniques. The results of this study indicate that the position of the health drink business "Telang Limao Bangkak" is in the very profitable position of the Aggressive quadrant. The strategy implemented is to support an aggressive growth policy (growth-oriented strategy) and has been implemented in the EcoCanvas Health Drink business model "Telang Limao Bangkak". The results of this research are expected to create a new air of green business that gives birth to health drink products that will improve people's welfare.

Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.

<p class="Default" align="center"><strong><span> </span></strong> <p class="Default"><span lang="EN-ID">R</span><span>oadside fruits</span><span lang="EN-ID"> are very possible to be contaminated by heavy metals and microbial contamination, especially fruits that are usually consumed unpeeled</span><span>, such as </span><span lang="EN-ID">grapes, water guava, apples, and starfruit. Heavy metal contaminants that are hazardous to health include lead (Pd), cadmium (Cd), and arsenic (As), while harmful microbial contaminants include Escherichia coli and Salmonella thypi</span><span>i</span><span lang="EN-ID">. This study aims to determine the effect of washing treatment on the characteristics </span><span>(</span><span lang="EN-ID">heavy metal and microbial contamination</span><span>) </span><span lang="EN-ID">of some fresh fruit. Washing process using running water and food grade soap. The design of the study used is Randomized Block Design, if it had a significant effect, it was further tested using the</span><span lang="EN-ID"> </span><span lang="EN-ID">Duncan Multiple Range Test</span><span> (DMRT). </span><span> <span lang="EN-ID">The results of study showed that</span></span><span> w</span><span lang="EN-ID">ashing with food grade soap is preferable, as it shows a significant reduction in the levels of heavy metal and microbiological contents up to 0.000 mg / kg for Pb and Cd; 0.041 mg / kg for As; 0 kol / g for E. coli and 0 kol / 25g for</span><em><span lang="EN-ID"> </span></em><em><span>Salmonella</span></em><span lang="EN-ID"> thypi</span><span>i</span><span lang="EN-ID">.</span>

Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compounds is unclear. The bran of white (Jalawara) and red (Marahmay) rice from Banten Province are fermented using R. oligosporus and extracted using electrolyzed water at 2.5, 6.5, 7, 9.5, and 11.5 of pH value. This research presents that Marhmay contains more active antioxidant compounds with 422.11 ppm of IC 50 by DPPH evaluation method and effectively extracted by electrolyzed water at pH 2 yielded of 3% extracted phenol more than water at pH 7. Furthermore, this treatment gives insights on the potency of electrolyzed water as solvent on extraction method of biological compound.

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.

Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom ( Pleurotus ostreatus ) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.