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Indonesia is a country with a high level of earthquake vulnerability, thus demanding innovation in building structural engineering that is not only safe but also environmentally friendly. In the context of sustainable development, bamboo as an abundant local material is starting to gain attention as an alternative to conventional materials. Bamboo, when processed into composites in the form of fibers or in combination with thermoplastic and thermoset polymers, has been proven to have superior mechanical properties, including tensile strength, stiffness, and resistance to chemical degradation. In addition, the characteristics of water absorption that are controlled through certain treatments make bamboo composites more competitive compared to synthetic materials. The application of bamboo composites in construction is not only limited to new materials in structural elements, but also effective in retrofitting methods. For example, recent research shows the potential of bamboo composites in strengthening reinforced concrete beams and improving the performance of frame systems in earthquake-resistant structures. In line with this, seismic design regulations and standards such as the comparison between SNI 1726:2012 and SNI 1726:2019 demonstrate the importance of adapting structural designs to local seismic conditions. The integration of bamboo composite materials with structural capacity analysis, numerical simulation, and pushover analysis methods has yielded promising results for improving building resilience to dynamic loads. Beyond technical aspects, this approach also supports environmental objectives. Several studies have even developed eco-friendly home prototypes utilizing innovative material combinations, including geopolymer blocks and natural fibers. Thus, the use of bamboo composites not only provides a technical solution to earthquake challenges but also contributes to global efforts to reduce the carbon footprint of the construction sector.

The cereal products available in the market mostly focus only on practicality and ignore the nutritional content. It is necessary to increase the nutritional content of these products by using local Indonesian raw materials such as sweet potatoes and corn.  The objectives of this study are: 1) to determine the effect of temperature and proportion of purple sweet potato flour and corn flour on the characteristics of cereals produced, 2) to assess the level of preference of panelists for the physical, chemical and sensory qualities of cereals produced. The study design used a factorial randomized design complete with a proportion treatment of purple sweet potato flour and corn. Test parameters include water content, degree of swelling, water absorption, texture, antioxidants, and sensory evaluation. The conclusion in this study is that the comparative treatment of purple sweet potato flour and corn and temperature did not have a real effect on water content, degree of development, water absorption index (IPA), water solubility index (IKA), texture and antioxidants but had an effect on sensory properties