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The Community Partnership Program (PKM) on creative art innovation "LUBA" was carried out in collaboration with UKM Rukun Makmur located in Klaten Central Java. There are centers of batik as well as lurik in the area but they arey have not been optimized. Therefore, this PKM activity focuses on new product innovation by combining lurik and batik crafts into innovative handicrafts called lurik batik (LUBA) which at the same time can act as a unique and iconic Klaten souvenir to support regional tourism development.There are several problems faced by UKM Rukun Makmur as partner. Based on these problems, this program aims to find solutions to all these problems by using several methods including counseling, discussing, training, and mentoring. The results of this PKM activities show that UKM Rukun Makmur has been able to increase their creativity to create designs, motifs, and varied color of lurik batik (LUBA) handicraft products.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).

Tilapia fish fillet have a high protein contain (18,70g/100g) however it can be easily decay. The aim of this study was to know the characteristic of lemongrass oil, characterisric of edible film with the addition of lemongrass oil and quality of tilapia fish fillet coated with edible film-natrium alginate enriched lemongrass oil on cold storage. Edible coating based on alginat added with lemongrass oil and applied on fishery products, tilapia fish fillet. The studies used Complete Random Design 2 factor, lemongrass oil concentration and storage time. Analyzed used one way ANOVA and continued with Duncan’s Multiple Range Test (a:0.05) and paired t-test (a:0.05). The analysis showed that yield of lemongrass oil was 0.27%; specific gravity was 0.85476 g/ml; viscosity was 0.021 N.m/s2 and have 17 active compound. Inhibitory zone of lemongrass oil between 6.417 mm – 20.333 mm. Thickness of edible film added with lemongrass oil between 0.063mm-0.104mm; tensile strength value 1.974 MPa-2.563 MPa and WVTR 4.454 g/jam.m2-5.165 g/h.m2. The result of application edible coating enriched with lemongrass oil on fillet showed the TBA and TPC value were significantly increased during however it didn’t affect significantly to the TVB and pH value. Edible coating enriched lemongrass oil 1.5% able to maintain microbiological quality until day 3 and oxidative quality until day 12

KOSPIN SEKARTAMA is a company engaged in savings and loan services located at Central Main Street No. 141 Weleri Central Java. has several superior products including Multipurpose Loans, and PRIMA Loans (Special Offerings of SEKARTAMA), and also has savings products namely SIMAPAN (Future Savings), and SIMADEB (Future Savings) and has a new product, Haji Portion Financing. The new product is still constrained in the delivery of information because it still uses conventional media which in the present era is deemed ineffective and has less coverage. The problems studied in this design are how to design new media that is more effective and extends its reach. Therefore, the purpose of this design is to produce a financing advertisement for the Haji portion as a promotional medium for KOSPIN SEKARTAMA with the Direct Marketing method and is more focused on online marketing indicators for the application of these advertising products. The design of advertising as a promotional media is expected to be an effective means of promotion and can facilitate communication with the target, namely people who wish to do Haji but have limitations in directly registering for Haji.   Keywords: KOSPIN SEKARTAMA, Haji Portion Financing, Advertising, Direct Marketing

PT. Nada Surya Tunggal is a company engaged in the textile sector, which is located at JL. Raya Candirejo, Pringapus, Kab. Semarang 50552, Central Java. The problems that occurred at PT. Nada Surya Tunggal is the lack of knowledge of local and foreign people about the types of products produced by the company due to the lack of maximum promotional media used so that the marketing department is required to have many relationships so that the marketing process is slower. People find it difficult to know about several things such as the shape or visual of the product, product design, and the materials or materials used for production. This causes confusion in the community about product specifications which results in a lack of public interest in buying.This research is a type of development research that uses the Research and Development (R&D) method. Meanwhile, for making your own website design using the programming languages HTML, CSS, and Javascript. With the new website design owned by PT. Nada Surya Tunggal can expand its marketing reach without incurring higher costs, the promotion process is faster, the public is more interested and comfortable to access, as well as the products owned by PT. Nada Surya Tunggal is becoming better known by the wider community.

PT Philnesia International is a limited liability company engaged in the business of manufacturing furniture products. At PT Philnesia International, if an order is received by the company, then the company makes products in accordance with existing orders. Control and planning of raw materials are very important in the production process so that the production process can run smoothly, on time and can reduce delays in delivery. PT Philnesia International wants to create a computerized Production Accounting Information System. In addition to making it more effective, accurate and efficient, the owner wants to make it easier for his employees to perform more advanced and modern and makes it easier to view reports every day. The results that will be obtained from the design of this system is an information system that can make it easier for companies to determine raw material requirements, the production process and view the required reports.

Sinar Harapan store which is engaged in construction materials has regular customers who are outside the area, so a sales information system is needed to help customers buy and receive product information from the store. This web-based information system can help shop customers shop online without having to visit the store in person. The purpose of this research is to design and implement a web-based merchandise sales system at the Sinar Harapan Makassar store. Data obtained through field research, library research and interviews. The system design uses PHP as a programming language and MySQL as the database storage. The information system for selling goods is based on the Sinar Harapan Makassar Store based on the results of the implementation test with the user acceptance test getting an average weight of 36 with a percentage of 90% so this application is very suitable for use

Smartphone retail sales in Indonesia are currently growing very rapidly. Point of Sales Material (POSM) is used to provide information about products to consumers, using displays to stimulate impulsive buying behavior. This study designed a 3D planogram visual media, which can visualize real-time with text, images, and videos. Media that has been developed by researchers is in the very good category with a percentage of 78% for the promoter segment that is more than 1 year and 77% for the new promoter segment who has worked at Samsung retail for less than 1 year. From the results of experalidation and user validation, for the aspect of video visualization and the 3D planogram module that has been developed, the category average AB score is 81-85. The display arrangement process can be done more quickly and precisely because the understanding of the planogram increases.

This research produces Artificial Fiber Spinning Learning Media that applies Augmented Reality (AR) for Class XI Students of TPSB SMK Texmaco Semarang as a learning aid. so that it can be used as a modern, effective, and interactive learning medium. This application was made with the aim of completing the limitations of depicting objects in existing learning media, helping students to more easily learn the material, improving student learning outcomes, and increasing the variety of media in learning. This study uses the Research and Development (RnD) method, using 6 out of 10 research stages, namely potentials and problems, data collection, product design, design validation, design improvement and product testing. The final result of making this learning media is an application in the format android application, used on every android-based mobile phone. The validity value of the media expert obtained a value of 3.2 which was declared feasible, the results of the material expert validation test obtained a value of 3.6 which was declared very feasible, and was able to increase the average value of the artificial fiber spinning subject class XI TPSB SMK Texmaco Semarang which Initially 61.5% with 17 students who had not reached the KKM to 80.5% with 4 students who had not reached the KKM.

Dian Wacana Demak Christian Kindergarten-Kindergarten School, which is one of the agencies engaged in the science and early childhood education. The type of data used is qualitative and quantitative data. The research objective is to design an effective and efficient school financial administration recording information system and design a school financial administration recording information system that has a system security that can maintain the correctness of the data. The research method used is the Borg and Gall R&D Development Research model, the Prototyping System Development Method to produce a product in the form of a prototype with 6 stages: Research and Data Collection, Planning, Initial Product Development, Product Testing, Product Revision, Final Trial. The conclusion from the results of this study is that this system can facilitate the recording of cash in and cash out transactions so that there are no mistakes in recording, users can easily present cash reports more quickly so that they can minimize recording time and recording errors, and make it easier for users to print. cash reports with accurate results so as to support and speed up decision making.

Oil palm is Indonesia's leading and prime plantation commodity. Plants whose main products consist of palm oil (CPO) and palm kernel oil (KPO) have high economic value and are one of the largest foreign exchange earners compared to other plantation commodities (Fauzi, 2012) PT. Safety Pin River Purun is a company that manages palm kernel products with the products produced there are 2 types, namely CPKO (Cruide Palm Kernel Oil) and PKM (Palm Kernel Meal). From the results of the study it was found that the prototype design was made capable of producing palm kernel assessment calculations using AHP in the assessment process, while the prototype model used was to use the prototyping model method. With this research can be beneficial for the management of PT. The Sungai Purun pin in the process of evaluating palm kernel is more effective and accurate in producing reports

This research report is motivated by the large number of sharia financial institutions that have emerged and the increasing number of sharia banks that provide financial services while meeting the increasingly diverse needs of society. With the current abundance of sharia banking, there are accusations that sharia banking is a conventional bank that only has a sharia label attached to it. However, nowadays sharia banks always try to implement Islamic values based on Sharia principles. Sharia banking has a big influence on people's economic activities. Various sharia banking products are expected to be able to encourage and accelerate people's economic progress in accordance with Islamic principles. In Islamic principles, economic activity cannot be separated from the postulate of faith in Allah SWT and even becomes a built in control for economic actors. From here, sharia banking was built and designed to improve the standard of human life. Sharia banking is expected to become an alternative and even a decisive solution for the development of the national economy, especially for Muslims.

Developing of prototype now are became easier with the existence  of 3 d printer, now is common known as rapid prototyping method. There are many different method on 3d printing depend on material used for printing. The wide range of material that can be print using 3d printer such as metal to plastic even ceramic. The rapid prototyping using 3d printer have various advantage compare to traditional prototyping. The development of 3d printing makes it not only for prototyping but can be a small batch manufacture, where economic scale of production cannot be reach with traditional production. The fast development of computer and internet technology have big impact on the 3d printer development, before the development of reprap 3d printing was only knew by industrialist and manufacturer. After reprap born, 3d printer is became more common to personal user. People can have their 3d printer at home. People can design their own product using CAD software and send it to 3d printer, or send it via internet to print by 3d printing company. Even there ara lot of advantages of 3D printer development , there is some disadvantages of 3d printer, especially on regulation.          

financial information in schools. Payment information which is the basis for schools to determine future policies. The object of research in this thesis is the Demak Development High School which is one of the agencies engaged in the field of science and education. The research objective is to design an effective and efficient school payment administration recording information system and design a school payment administration recording information system that has a system security that can maintain the accuracy of the data. The research method used is the Borg and Gall R&D Development Research model, the Prototyping System Development Method to produce a product in the form of a Prototype with 6 stages: Research and Data Collection, Planning, Initial Product Development, Product Testing, Product Revision, Final Trial. The conclusion from the results of this study is that this system can facilitate the recording of administrative payment transactions so that there are no mistakes in recording, users can easily present payment reports more quickly so that they can minimize recording time and recording errors, and make it easier for users to print payment reports with affectic and efficient results so as to support and accelerate decision making

UKM Batik Anisa encounters several problems including limited creativity and innovation to create new designs and iconic motifs that can represent regional characteristics, limited variations in batik color, limited market network, marketing strategies, and promotional media for batik products, limited knowledge about tourism and the important role of souvenir, and limited tools and materials that are relevant for initiating the development of new batik motif called pithecanthropus erectus (PE). This is innovative motif that has the potential to become iconic batik product of Ngawi. This activity aims to overcome problem faced by UKM Batik Anisa. Methods include counseling, discussing, training, and assisting. Results of the activity include innovations of new batik design and motifs (pithecanthropus erectus), variation of batik color through diverse combination of color, website to expand market networks, knowledge improvement concerning tourism and opportunities to create iconic souvenirs, and new tools to increase productivity of UKM Batik Anisa. Keywords: batik; design; iconic; pithecanthropus erectus.

Yoghurt merupakan salah satu produk fermentasi yang menggunakan susu sebagai bahan dasar. Penelitian ini menggunakan bahan dasar susu nabati yang berasal dari kacang gude ekstrak umbi bit sebagai bahan tambahan. Tujuan penelitian ini adalah untuk menentukan rasio kacang gude kering dan ekstrak umbi bit yang tepat untuk menghasilkan yoghurt kacang gude yang mempunyai aktivitas antioksidan tinggi dan untuk menentukan tingkat penerimaan konsumen terhadap yoghurt kacang gude dengan penambahan ekstrak umbi bit. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu kacang gude kering sebesar 20%, 30%, 40% dan faktor kedua yaitu ekstrak umbi bit 5%, 10%, 15%. Analisis kimia yaitu analisis aktivitas antioksidan, gula total, protein, total asam, dan lemak. Analisis organoleptik yaitu warna, kekentalan, rasa asam, flavor kacang gude dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perlakuan 20% kacang gude kering dan ekstrak umbi bit 15% adalah perlakuan terbaik yang didasarkan pada kesukaan keseluruhan yang terdapat pada yoghurt. Dari komposisi tersebut terdapat aktivitas antioksidan DPPH 58,35%, kadar gula 2,77%, kadar protein 39,90%, total asam 1,17%, dan kadar lemak 0,19%. Sedangkan yoghurt yang memiliki aktivitas antioksidan tertinggi didapatkan pada komposisi 30% kacang gude dan ekstrak umbi bit 15% dengan nilai aktivitas antioksidan sebesar 65,23%. Pada perlakuan ini mengasilkan kadar gula 2,80%, kadar protein 46,96%, total asam 1,26%, dan kadar lemak 0,11%. Kata kunci: Kacang gude, ekstrak umbi bit, yoghurt, aktivitas antioksidan ABSTRACT Yogurt is one of the fermented products that used milk as a basic ingredient. This research used basic ingredients of vegetable milk derived from pigeon peas and used beet root extract as an additional material. The purpose of this study was to determine the ratio of dried pigeon peas to water and beet root extract that are appropriate for producing pigeon peas yogurt that had high antioxidant activity and to determine the level of consumer acceptance of pigeon peas yogurt with the addition of beet root extract. The experimental design used the Completely Randomized Design (CRD) with the first factor was dried pigeon peas of 20%, 30%, 40% and the second factor were beet root extract 5%, 10%, 15%. The chemical analysis was antioxidant activity, total sugar, protein, total acid, and total fat. Organoleptic analysis of color, viscosity, sour taste, flavor of pigeon peas and overall preference. The results showed that the combination treatment of 20% dried pigeon peas and 15% beet root extract was the best treatment. From the composition there is DPPH antioxidant activity 58,35%, 2,77% sugar content, 39,90% protein content, 1,17% total acid, and 0,19% fat content. Whereas yogurt with the highest antioxidant activity was found in the composition of 30% pigeon peas and 15% beetroot extract with antioxidant activity values of 65,23%. In this treatment yielded 2,80% sugar content, 46,96% protein content, 1,26% total acid, and 0,11% fat content. Keywords: Pigeon pea, beet root extract, yoghurt, antioxidant activity

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

Black garlic adalah produk fermentasi dari bawang putih yang dipanaskan dengan suhu antara 65 – 80ºC dan kelembapan 70 – 80% dari suhu kamar selama satu bulan. Black garlic  telah diketahui memiliki kandungan antioksidan yang cukup tinggi sehingga bisa menjadi produk baru dari jenis bawang putih yang berfungsi menghambat radikal bebas dalam tubuh. Menentukan jenis bawang yang menghasilkan aktivitas antioksidan lebih tinggi setelah melalui proes pemanasan black garlic. Penelitian ini menggunakan metode rancangan acak lengkap 2 faktorial, dengan faktor pertama adalah waktu perlakuan pemanasan dengan suhu 65-850C, selama 8 hari, 12 hari, 16 hari dan faktor kedua variasi jenis bawang, bawang garlic, bawang kating, bawang lanang. Analisis kimia yaitu aktivitas antioksidan, kadar air, total fenol, gula total dan uji sensoris yaitu tekstur lembut, rasa manis, rasa pahit, flavour bawang, after taste rasa pahit, serta kesukaan keseluruhan. Black garlic yang diperoleh dari penelitian ini memiliki aktivitas antioksidan tertinggi pada perlakuan lama pemeraman 16 hari dengan variasi bawang garlic yaitu memiliki aktivitas antioksidan 69,87%, kadar air sebesar 19,61%, kadar total fenol sebesar 2,67%, kadar gula total sebesar 19,58%, dan dengan uji sensoris tekstur lembut memiliki nilai 2,80, rasa manis 1,96, rasa pahit 2,39, flavour bawang 2,25, serta after taste rasa pahit 1,96, hasil yang banyak disukai oleh konsumen yaitu pada perlakuan lama pemeraman 8 hari menggunakan variasi jenis bawang lanang dengan nilai 2,13.Kata kunci: Antioksidan, black garlic, bawang. ABSTRACT Black garlic to research this alleged to have antioxidant content a high so that it can become new product of a kind of garlic that serves hinder free radicals in the body. Determine kinds of onion that produces antioxidant activity higher after going through proes warming black garlic. This study design random use of complete two factorials, by a factor first long warming 65-850c, with the temperature treatment as long as 8, 12, 16 day and the second variation kinds of onion, onions garlic, onions kating, whole onions. Chemical analysis, the antioxidant activity, water level, total phenol, sugar total and the sensory a creamy texture, sweet taste, bitter taste, berlainan onions, after taste bitter, and the favorite. The yield black garlic of the study these that have the highest antioxidant activity obtained from old treatment being handed out warm 16 day with the variation of onions garlic having the same antioxidant activity 69,87% , the moisture content of as much as 19,61% , the nature of all that the total phenol as much as 2,67 % , the action of sugar the total as much as 19,58 % , and by test sensory a creamy texture having the value of the 2,80, a sweet taste 1,96 , a bitter taste 2,39 , flavour onions 2,25 , as well as after taste was a bitter taste 1,96 , a series of poor results much liked by the consumer such it will be on a treatment long warm 8 day employing variations kinds of whole onion with a value of up 2,13.Keywords: Antioxidant, black garlic, onions

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%.  Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yaitu kuning telur ayam kampung, kuning telur ayam petelur, kuning telur ayam omega 3. Hasil penelitian ini menunjukkan bahwa perlakuan kombinasi yang mempunyai kadar lemak lebih rendah yaitu zat penstabil maltodekstrin 82,43% dengan kuning telur ayam omega 3 dengan konsentrasi 20,60% kombinasi perlakuan tersebut mengandung kadar air 28,651%, kadar lemak 45,650%, pH 4,5, viskositas 3,30 Pa.s, kadar gula total 0,897%, kadar protein 0,160%. Pada pengujian organoleptik yaitu warna putih kekuningan (3,3), tekstur lembut (3,97), tekstur creamy (3,46), kesukaan keseluruhan (paling disukai) (2,6), flavor (mayonnaise) (3,21). Pada penelitian ini kadar lemak masih cukup tinggi sehingga belum mencapai tujuan dari pembuatan reduce fat mayonnaise Kata kunci : Mayones, reduce fat mayonnaise, kuning telur ayam, zat penstabil  ABSTRACTMayonnaise is an processed egg product that has a high fat content. Reduce fat mayonnaise is one type of mayonnaise that has lower fat content compared to full fat mayonnaise. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was the type of stabilizer with 2.06% of  CMC, 82.43% of maltodextrin and 3.09% of xanthan gum. The second factor was the type of egg yolk with 20.60% concentration of each ingredient, free range chicken egg yolk, broiler chicken egg yolk, omega 3 chicken egg yolk. The results of this study indicate that the combination treatment which has lower fat content was 82.43% of maltodextrin with omega 3 chicken egg yolk of 20.60%. The treatment combination contains 28.651% of water content, 45.650% of  fat content, pH 4.5, viscosity 3.30 Pa.s, total sugar content of 0.897%, protein content of 0.160%. In organoleptic testing, they are color (yellowish white) (3.3), soft texture (3.97), creamy texture (3,46), overall preference (most preferred) (2.6), flavor mayonnaise (3.21). The result of study the fat content was still high so that it has not reached the goal of reduced fat mayonnaise. Keywords: Mayonnaise, reduce fat mayonnaise, chicken egg yolk, stabilizing agent