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Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determine the relationship between junk food consumption and caffeinated beverages to the nutritional status of students of the Faculty of Technology and Food Industry at Slamet Riyadi University, Surakarta. The respondents involved were students aged 18-24 years. Data was collected using a questionnaire and interview to the student. Data were analyzed using Chi-Square test. The results showed that factor affecting the nutritional status of student was mother’s education (p=0,000) and father’s education (p=0.000). Factors that do not affect nutritional status were energy intake (p=0.545), protein (p=0.085), fat (p=0.204) and carbohydrate (p=0.112), the amount of pocket money (p=0.310), the consumption level of junk food (p=0.671) and caffeinated drinks (p=0.535). The results showed that there was no significant relationship between the consumption patterns of junk food and caffeinated drinks on the nutritional status of students of the Faculty of Food Technology and Industry at Slamet Riyadi University, Surakarta. Permasalahan gizi yang terjadi saat pertumbuhan fase remaja lebih banyak disebabkan karena pola konsumsi.  Pola makan yang sering diterapkan pada masa remaja adalah makanan tinggi kalori, lemak, gula, dan garam. Pola makan yang tidak sehat dapat mempengaruhi status gizi seseorang. Makanan yang paling banyak dikonsumsi oleh kalangan remaja masuk dalam kategori junk food dan juga minuman berkafein. Makanan dan minuman kategori ini mudah ditemukan di sekitar kampus yang dikelilingi mahasiswa. Tujuan pada penelitian ini ialah menentukan hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan di Universitas Slamet Riyadi, Surakarta. Responden yang terlibat ialah mahasiswa berusia 18-24 tahun. Pengumpulan data menggunakan kuesioner dan wawancara kepada mahasiswa. Analisis data menggunakan uji Chi-Square. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi status gizi mahasiswa adalah pendidikan ibu (p=0.000) dan pendidikan ayah (p=0.000). faktor yang tidak mempengaruhi status gizi ialah asupan energi (p=0.545), protein (p=0.085), lemak (p=0.204) and karbohidrat (p=0.112), jumlah uang saku (p=0.310), tingkat konsumsi junk food (p=0.671) dan minuman berkafein (p=0.535). Hasil penelitian menunjukkan tidak terdapat hubungan signifikan antara pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi, Surakarta.

Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata  which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn extract (10%; 20% and 30%) and factor 2 was the variation of nitrogen sources (mung bean sprout extract, soybean sprout extract and cowpea sprout extract). The purpose of this study was to determine the physicochemical characteristics of Nata de corn and determine the best formulation for Nata de corn. The results of the best treatment formulation in the manufacture of Nata de corn were 30% corn seed extract formulation with 7.5 ml soybean sprout extract, 2.05% crude fiber chemical characteristic test, 0.15% total sugar and 0.97% water content. The resulting nata de corn has organoleptic characteristics of a yellowish-white color with a value of 1.95; less elastic with an elasticity value of 2.06 and slightly springy with a value of 2.72. The results of physical observations with a thickness of 0.72 cm, a weight of 599.8 grams and a volume of 4 ml of fermented residual liquid. Nata de corn has the potential to be a source of food fiber.

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.

Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha. 

Nori is one of food in the  form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength.  The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix

Red rose (Rosa damascena Mill) is one of the plant that can be easily found in Indonesia. The corolla of red roses contains natural dyes, namely anthocyanins which can be used as food coloring and the function as antioxidants or counteract free radicals. The corrola of red roses is used as a raw material in distillation of rose water. Rose water distillation poduces is a dark red liquid. This liquid waste has not been utilized optimally. Therefore, that further research is needed to determine the chemical content in it. So that the expected outcome of this research is the best chemical and sensory analysis of red rose water distillation waste based on it's antioxidant activity. The research design used a 2 factor factorial completely randomized design (CRD). The first factor is the variation of the distillation method while the second factor is the heating temperature of the red rose water waste (heated waste). The optimal treatment result was a combination of steam distillation method variations and 70°C heating temperature with following results obtained : 77,32% RSH DPPH, 61,02% FRAP value, 71,20 mg/g vitamin C, 4,58 mg  total phenol.GAE/ g, pH 4,15, anthocyanin 121,93 mg/g, brightness 27,23 (*L), red-green chromatic 7,13 (*a), blue-yellow chromatic 7,54 (*b). Sensory analysis of color was 4.36 (deep red), other scents were 2.47 (slightly sour), rose aroma was 3.64 (strong), and overall preference was 3.75 (liked).

Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.

Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used.  In addition, to increase the economic value of roses.  Based on research that has been done, red roses contain antioxidants in the form of purplish red anthocyanins.  The purpose of this study was to determine the effect of the type of sugar and the concentration of rose extract on the characteristics of rose kombucha produced.  This study used Completely Randomized Design (CRD). The factors used were the concentration of rose tea (1g/250ml, 2g/250ml, 3g/250ml) and variations in the type of sugar (palm, sand, fine).  The best chemical and organoleptic analysis based on the highest antioxidant activity was the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml with a total phenolic of 10.17mg GAE/L, total dissolved solids (TPT) 11.10%, acidity (pH) 3.86, antioxidant activity 48.28%, vitamin C 11.41%, 13.63% for total sugar, sour taste score 3.06, rose flavor 2.15 and 1.10 for overall preference the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml. Kombucha made from rose extract can be an alternative functional food.

Kue pukis merupakan kue tradisional Indonesia. Tepung tiwul memiliki potensi untuk dijadikan bahan dalam pembuatan kue yang aman dikonsumsi penderita celiac dan autisme. Bahan baku lokal seperti tepung kacang hijau dan wortel yang kaya akan serat dapat memenuhi kebutuhan serat dalam tubuh. Tujuan dari penelitian ini untuk menentukan karakteristik fisikokimia dan sensori pukis bebas gluten dari tepung tiwul dan tepung kacang hijau dengan penambahan puree wortel serta menentukan formulasi pukis bebas gluten yang paling disukai konsumen. Rancanganlpercobaan menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penambahan puree wortel serta  perbandingan tepung tiwul dan tepung kacang hijau. Hasil penelitian formulasi pukis bebas gluten terbaik berdasarkan kandungan tinggi serat pangan adalah formulasi puree wortel 25% : tepung tiwul 18,75% : tepung kacang hijau 56,25% dengan kadar air 26,75%, kadar abu 1,20%, kadar lemak 15,37%, kadar protein 10,45%, kadar serat pangan 7,94%, kadar karbohidrat by different 46,23% dan kadar β-karoten 10,88 µg/g. Nilai sensoris perlakuan ini yaitu warna 3,33 (warna semakin coklat), flavor tepung tiwul 2,53 (flavor tepung tiwul semakin terasa), flavor tepung kacang hijau 3,10 (flavor tepung kacang hijau semakin terasa), flavor wortel 2,70 (flavor wortel semakin terasa), tekstur empuk 3,63 (tekstur semakin empuk), dan kesukaan keseluruhan 3,73 (pukis disukai secara keseluruhan). Pukis dengan bahan baku tiwul, kacang hijau dan wortel dapat menjadi alternatif makanan tradisional yang memiliki tinggi serat dan beta karoten.

Tempe ampas tahu merupakan tempe yang terbuat dari limbah padat atau ampas dalam pengolahan tahu. Tempe ampas tahu mengandung komposisi gizi yang cukup baik (karbohidrat, protein, lemak, serat, vitamin B12 dan mineral), akan tetapi keberadaan tempe ampas tahu di Indonesia masih terbebani dengan predikat makanan murah. Penambahan kacang merah pada tempe ampas tahu bertujuan untuk mendapatkan nilai tambah dari segi nilai gizi terutama serat. Kacang merah merupakan sumber serat yang baik. Setiap 100 gram kacang merah kering menyediakan serat sekitar 24 gram, yang terdiri dari campuran serat larut dan tidak larut air. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu lama fermentasi dengan waktu 24 jam, 36 jam, dan 48 jam. Faktor kedua yaitu penambahan kacang merah yaitu sebanyak 10%, 30% dan 50%. Hasil penelitian menunjukkan bahwa penambahan kacang merah berpengaruh nyata seiring dengan lamanya fermentasi pada kadar air, kadar protein, kadar serat kasar, tekstur dan kekompakan, tetapi tidak berpengaruh nyata terhadap kadar abu. Produk terbaik dari beberapa formulasi tempe ampas tahu kacang merah secara kimia maupun fisik adalah tempe ampas tahu dengan penambahan kacang merah pada konsentrasi 30% dan lama fermentasi 36 jam dengan kadar air 73,24%, kadar abu 0,42%, kadar protein 5,21%, dan kadar serat kasar 7,91%, dengan tekstur 4,17 (padat) dan kekompakan 4,09 (kompak).

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s

Mochi merupakan salah satu kue yang berasal dari Jepang dan terbuat dari tepung ketan dicampur dengan bahan lain, kemudian dikukus hingga matang. Mochi yang sudah matang dibentuk bulat dan ditaburi dengan tepung sagu yang sudah disangrai. Kacang hijau digunakan sebagai substitusi, karena merupakan sumber bahan pangan berprotein nabati tinggi dan terdapat sumber mineral yang bermanfaat untuk tulang. Bit dapat memberikan warna alami yang diperoleh dari pigmen betalain dan pigmen tersebut dapat memberikan kontribusi terhadap tingginya aktivitas antioksidan. Tujuan penelitian ini adalah menentukan formulasi yang tepat untuk menghasilkan kue mochi bit dengan tepung kacang hijau dan tepung ketan yang mempunyai kadar protein dan aktivitas antioksidan tinggi dan menentukan karakteristik sensori untuk formulasi produk mochi bit dengan tepung kacang hijau dan ketan yang paling disukai. Hasil penelitian ini menunjukkan bahwa mochi bit dengan tepung kacang hijau dan tepung ketan terbaik berdasarkan nilai aktivitas antioksidan dan kadar protein yang tinggi yaitu pada perlakuan tepung kacang hijau 30% : ekstrak bit 20% dengan nilai kadar air sebesar 46,721%, kadar abu 0,531%, kadar gula 0,056%, kadar protein 4,532%, aktivitas antioksidan 11,645 %, warna 3,700 (coklat tua), flavor bit 2,567 (agak terasa), flavor tepung kacang hijau 3,153 (langu), tekstur lembut 2,653 (agak lembut), tekstur kekenyalan 2,693 (agak kenyal), tekstur kelengketan 2,347 (agak lengket) dan kesukaan keseluruhan 2,533 (agak suka). Kata kunci: Bit, tepung kacang hijau, mochiÂ

Fruit leather  merupakan pengolahan buah yang dikeringkan, memiliki tekstur yang elastis memiliki rasa yang beragam, dan rendah lemak serta memiliki kandungan nutrisi yang berasal dari buah seperti vitamin, serat, kalsium, magnesium, karbohidrat dan lain-lain. Penelitian ini bertujuan untuk mengetahui formulasi yang optimal serta untuk mengetahui kandungan kimia dan fisiko kimia dari produk fruit leather. Penelitian ini menggunakan ekstrak bit dan juga dekstrin, yang bertujuan untuk memberikan pewarnaan serta menjaga kandungan vitamin C yang ada dalam bahan utama. Faktor penelitian yang digunakan yaitu konsentrasi ekstrak bit (10%; 15%; dan 20%)  dan  konsentrasi dekstrin  (1%, 1,5%, 2%). Rasio penambahan ekstrak bit  10% dan penambahan dekstrin 2% dalam pembuatan fruit leather merupakan perlakuan terbaik karena memiliki nilai fungsional yang diharapkan yaitu Kadar air 20,00%. Kadar abu 1,69%, kadar vitamin C 243,25 mg/100g, kadar gula total 62,18%, kuat tarik 0,12 Mpa, serta uji sensoris aftertaste 3,00 (terasa); rasa asam 3,10 (terasa jambu); kenampakan mengkilap 3,02 (terlihat mengkilap); tekstur 2,91 (cukup elastis); warna 2,53 (cukup merah gelap); dan kesukaan overall 3,69 (suka).

          Brownies merupakan salah satu jenis cake yang berbahan dasar tepung dan coklat. Penelitian ini menggunakan tepung mocaf dan tepung bekatul sebagai bahan dasar pembuatan brownies dengan tujuan menghasilkan karakteristik brownies yang tinggi serat, tinggi protein, serta bebas gluten.           Penelitian ini bertujuan menentukan formulasi yang tepat untuk menghasilkan brownies tepung mocaf dan tepung bekatul kandungan tinggi protein, serat dan bebas gluten. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung mocaf : tepung bekatul dan variasi lama pemanggangan. Faktor pertama perbandingan tepung mocaf dan tepung bekatul (70:30, 60:40, dan 50:50), sedangkan faktor kedua variasi lama pemanggangan (40, 50 dan 60 menit) sehingga menghasilkan 9 perlakuan.           Hasil penelitian  menunjukkan bahwa rasio konsentrasi tepung mocaf dan tepung bekatul 50 gram dan tepung bekatul 50 gram dengan variasi lama pemanggangan sebesar 40 menit merupakan formulasi brownies yang terbaik karena memiliki karakteristik kimia dan sensoris yang diharapkan yaitu kadar air 19,17%, kadar abu 1,97%, kadar lemak 21,33%, kadar serat pangan 15,15%, kadar protein 5,29%, kadar karbohidrat 52,24%, serta uji sensoris terhadap warna 3,34; rasa mocaf 2,91; rasa bekatul 2,81; tekstur lembut 3,33; aftertaste bekatul 3,17; dan kesukaan keseluruhan 3,47.

Tortilla chips ialah suatu produk olahan jagung dari hasil proses pemasakan dengan larutan alkali, penggilingan, pengeringan dan penggorengan. Penelitian ini menggunakan jagung, serbuk ketapang dan tepung daun kelor sebagai bahan dasar pembuatan tortilla. Serbuk ketapang memiliki kandungan protein dan serat dengan jumlah yang cukup banyak sehingga berpotensi digunakan sebagai bahan tortilla, sedangkan tepung daun kelor memiliki kandungan serat dan mineral. Penelitian ini bertujuan untuk menentukan formulasi tortilla serbuk ketapang dengan ditambahkan tepung daun kelor yang tinggi protein, serat dan antioksidan.  Penelitian ini dilakukan dengan  metode  Rancangan Acak Lengkap (RAL) yang terdiri dari  1 faktor yaitu perbandingan jagung, serbuk ketapang dengan dan tepung daun kelor. Dari faktor tersebut didapatkan 9 perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g) sampai dengan P9 (jagung 48g, serbuk ketapang 32g, kelor 20g). Hasil penelitian ini menunjukkan bahwa perlakuan dengan kadar serat kasar tertinggi yaitu P8 (jagung 56g, serbuk ketapang 24g, kelor 20g) dengan nilai 3,67%, kadar protein tertinggi pada perlakuan P7(jagung 64g, ketapang 16g, kelor 20g) dengan nilai 10,35%, kadar mineral abu tertinngi pada P6 (jagung 51g, serbuk ketapang 34g, kelor 15g) dengan nilai 4,50%, dan kesukaan keseluruhan terdapat pada perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g)dengan nilai 3,32 (suka).Â

Flakes merupakan produk sereal yang berbentuk pipih yang biasa digunakan untuk sarapan. Flakes terbuat dari berbagai serealia seperti gandum, jagung, ataupun singkong. Pada saat mengkonsumsi flakes ditambahkan susu cair seperti sereal. Pada penelitian ini pembuatan flakes menggunakan bahan baku tepung mocaf dan bekatul dengan variasi penambahan buah bit. Tujuan penambahan mocaf adalah untuk memperbaiki rasa serta agar flakes lebih mudah menyatu. Tujuan penambahan bit adalah untuk memperbaiki warna serta untuk menambah aktivitas antioksidan. Tujuan penelitian ini adalah menentukan rasio bekatul dan mocaf serta buah bit yang paling optimal sehingga diperoleh flakes yang tinggi serat dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor. Faktor pertama yaitu rasio tepung mocaf dan bekatul (85:15, 90:10, 95:5) sedangkan faktor kedua yaitu penambahan ekstrak buah bit (10%, 20%, 30%). Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik yang menghasilkan flakes dengan serat dan aktivitas antioksidan yang optimal serta disukai konsumen terdapat pada 90:10 rasio tepung mocaf dan bekatul dengan penambahan ekstrak buah bit 30%. Pada perlakuan ini dipeoleh kadar air 5,22%, kadar abu 18,67%, aktivitas antioksidan 18,25%, kadar protein 0,67%, kadar serat 16,93%. Uji organoleptik yang meliputi warna 2,97 (pink keunguan), kerenyahan 2,89 (renyah), rasa bekatul 2,67 (terasa), rasa mocaf 3,15 (terasa), dan terakhir kesukaan keseluruhan yaitu 2,87 (cukup disukai).