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Increasing in energy demand and limited fossil fuel reserves have driven the use of environmentally friendly alternative energy sources. This study aims to analyze the effect of pyrolysis temperature variations on the quality of biopellets made from bagasse and coffee husks. The materials were prepared in a 50:50 ratio with the addition of 15% tapioca flour as a binder. The pyrolysis process was carried out at temperatures of 450°C, 500°C, and 550°C for 120 minutes in oxygen-free conditions. The biochar resulting from pyrolysis was formed into biopellets, which were then tested for proximate composition, calorific value, and combustion rate. The results showed that an increase in pyrolysis temperature had a significant effect on the characteristics of the biopellets. A temperature of 550°C produced the lowest moisture content (8.436%), the highest fixed carbon content (62.191%), the highest calorific value (6293 cal/g), and the highest combustion rate (0.05789 g/sec). Conversely, ash content increased with rising temperature, while volatile matter content decreased. Thus, the best biopellets were obtained at a temperature of 550°C. This study confirms the potential of bagasse and coffee husks as raw materials for biopellets through pyrolysis temperature optimization to support the development of sustainable biomass energy.

The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula A received the highest preference scores. The bottom layer of Formula A consisted of 650 g taro, 130 g dragon fruit peel, 250 ml coconut milk, 110 g tapioca flour, 230 g rice flour, 250 g granulated sugar, ½ tsp salt, and 1 tsp vanilla. The top layer comprised 350 ml coconut milk, 25 g granulated sugar, 30 g tapioca flour, 60 g rice flour, and ½ tsp salt. Nutritional analysis per 100 g of product revealed carbohydrate and protein contents of 48.45% and 2.515%, respectively. The study concludes that taro-based kue talam enriched with dragon fruit peel has promising acceptability and may be considered a potential innovation in local tuber-based food products. Further research is recommended to include cost analysis for pricing determination.

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.

CV Wangun Mandiri is a manufacturing company that produces tapioca flour. In order to achieve maximum profit targets and smooth production activities, the company is faced with problems relating to the amount of tapioca flour products due to the uncertainty of its demand that tends to fluctuate and the imbalance of machine capacity. Therefore, it is required to plan the amount of production using the forecasting and fuzzy inference system approach as an effective method to determine the optimal production level. This research relies on the availability of datasets to determine the appropriate forecasting method and fuzzy method. The Fuzzy Mamdani method concludes that CV Wangun Mandiri can produce 82.9 tons to maximize existing demand and the capacity of its machines. 

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.

Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of white oyster mushroom puree and red bean puree (70: 30, 60; 40, 50: 50) and variations in the type of binder (sago flour, tapioca flour, cornstarch). The results showed that the formulation of 50% white oyster mushroom puree and 50% red bean puree with cornstarch had a high protein content of 6.68%. Formulation of 70% white oyster mushroom puree and 30% red bean puree with sago flour has the highest crude fiber content of 7.64%. The burger patty analog formulation which the most liked by panelists was at 60% of white oyster mushroom puree and 40% red bean puree formulation using tapioca flour, resulting in an overall favorability score of 3.62 (neutral). This study resulted in low protein. Patty burger analog had low fat content, in added as an alternative for people who cannot consume meat.

Inventory or stock is stored material or goods that will be used to fulfil a specific purpose. An inventory management system is a set of control policies to determine the level of inventory that must be maintained. XYZ Company is a food company that produces Cireng. In the production process, the amount of demand received by the company varies from period to period.  Based on the existing data, there is too much raw material stock that causes high storage costs for the company. Therefore, the EOQ method is needed to manage the company's inventory. From the data processing carried out in the POM-QM software, the output is obtained for tapioca flour raw materials where the total cost is Rp. 404,034,000 and the reorder point is 8 units, the output of the garlic raw material data where the total cost is Rp. 397,513,200 and the reorder point is 5 units, while the output of the flavouring raw material data where the total cost is Rp. 392,749,500 and the reorder point is 6 units. So as to obtain the optimal amount of inventory in each order, the total cost incurred and the reorder point value for each raw material of the XYZ company.      

The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).