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Bagelen bread is a processed dry bread product, processed by re-baking the finished bread to become dry bread. This study aims to determine the right  formulation of canna  starch substitution  for wheat flour in making bagelen dry bread, and to examine the effect of canna starch substitution on the physical properties, chemical properties and sensory properties of bagelen. The study was conducted at the Laboratory of Food and Agricultural Product Processing, Faculty of Agricultural Technology, University of 17 August 1945 Semarang. The research design used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times. Data were analyzed using Anova (Analysis of Variance) at a 95% confidence level. If significantly different, Duncan's Multiple Range Test (DMRT) will be carried out. The results of the analysis of physical hardness properties showed significant differences and the results of the color analysis (L a * b *) showed no significant differences. The results of the chemical properties analysis showed that there was no significant difference in water, ash and fat content, but there was a significant difference in protein and carbohydrate content in bagelen bread. The protein content of bagelen bread will decrease in line with the increasing portion of ganyong starch. Meanwhile, carbohydrate levels will increase as the number of canna starch substitutes increases. The results of the sensory properties analysis of color, aroma, taste and texture of bagelen bread showed significant differences. Substitution of canna starch up to 40% did not affect the level of preference for the attributes of taste, color, and aroma of bagelen bread, but the texture of the substitution with canna starch was less preferred.

Making a modern bun from coconut fiber to support your appearance can be an idea for a business opportunity because the coconut fiber fiber material does not require too much additional material, so the price of a modern bun from coconut fiber is relatively cheaper. The aim of this research is to find out and explain the process of making a modern bun from coconut fiber, validate the modern bun from coconut fiber, and the public's acceptance of the modern bun from coconut fiber. Data collection uses the methods of observation, literature, experiments, documentation, interviews, questionnaires, and data analysis using descriptive qualitative. The sensory test results from 3 coloring trials on the bun were declared valid on product 3 with a total average color of 4.5, a total average texture of 4.3, a total average of packaging of 4.5, while the total the average aroma is 4.1. The results of the public test showed that people's acceptance was at the highest level of liking in experiment 3 with an average total of 4.5 colors, a texture of 4.3, an average total of packaging of 4.5 while an average total of aroma of 4.1. From the research results, making modern buns from coconut fiber is quite good, creative and innovative, so it can be a business opportunity.

This research aims to design and develop a specialized frying device for chicken using the deep fryer method. The deep frying method was chosen for its ability to produce a crispy texture and even cooking. The design process of this device involves user needs analysis, mechanical design, and prototype testing. The developed frying device is designed to improve efficiency and consistency in the chicken frying process, as well as to minimize oil absorption in the final product. The test results show that this device is capable of producing chicken with optimal texture and taste. The use of this device is expected to be a practical solution for the culinary industry in enhancing the quality and efficiency of the chicken frying process. Data collection was conducted through observation, documentation, and literature study. The data analysis used was descriptive. After the design process, testing of the device was carried out to determine the doneness of the chicken using cooking times of 8 minutes, 14 minutes, and 20 minutes. The research results showed that the design process was carried out through several stages of component design. The test results indicated that frying for 14 minutes was the most optimal for producing perfectly cooked chicken with a crispy exterior, tender interior, and balanced flavor.

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

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%.

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.

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

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

Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences in organoleptic hedonic tests and hedonic quality and nutritional value profile of tuna fish floss with the addition of jackfruit dami as an alternative source of protein and fiber. The design used was a completely randomized design with 3 different treatments between tuna (gr) and jackfruit dami (gr) F1 (75:25), F2 (50:50), and F3 (25:75). The results of this study showed that the F2 treatment had a level of preference for color (3.93), taste (3.67), texture (3.63), aroma (3.63), and overall (3.67). Color, texture and overall have significant differences in panelists' preferences, but the aroma and taste aspects are not significant in panelists' preferences. The best treatment, F2, has a water content of 7.08%, protein content of 48.1%, and fiber content of 3.50%.

Jelly candy is a transparent and clear physical appearance, produced from a combination of fruit juices, gelling agents, or flavoring ingredients. Objectives; To determine the acceptability and chemical quality (calcium, potassium, vitamin C, and water content) of jelly candy made from dragon fruit and moringa leaves. Method; The research used a Completely Randomized Design (CRD) experiment with 5 treatments and 2 repetitions, resulting in 10 experimental designs. Acceptability testing was carried out by 30 moderately trained panelists. Data analysis used Kruskal Wallis and continued with the Bonferroni test. Results; results showed that the optimal formulation was 90 grams of dragon fruit and 10 grams of moringa flour, which was rated positively. The hedonic quality test revealed a purple color, a chewy texture, a flavor predominantly of dragon fruit with a slight taste of moringa leaves. The formulation contained 601 mg of calcium, 112 mg of potassium, 26.77% water, and 10.20 mg of vitamin C per 100 grams. Conclusion; The candy formulation with 90 grams of dragon fruit and 10 grams of moringa flour received a favorable rating, demonstrating a purple color, chewy texture, predominant dragon fruit flavor with a hint of moringa, and appropriate nutritional content.

Cargo pumps are very important in the unloading process, especially crude palm oil cargo on tankers. In order for the cargo unloading process to run smoothly, a strategy is needed in the use of cargo pumps. This study aims to find out the factors that cause damage to cargo pumps and the strategy of using cargo pumps so that the process of dismantling crude palm oil in MT Koan can run smoothly. The research method used is qualitative descriptive with data collection techniques through observation and interviews. The results showed that cargo pump 1 operated better than cargo pump 2, with 77% of the operating time. Damage to the cargo pump is caused by leaks in the mechanical seal and clogging of dirt. Routine maintenance on cargo pump 1 is more frequent than cargo pump 2. The cargo temperature of crude palm oil is relatively low ranging from 39-40°C and there is a decrease in temperature at one observation point which causes the texture of the cargo to become very thick, thus interfering with the performance of the cargo pump. Based on the results of data analysis of the results of observations and interviews, it can be concluded that the factors that cause damage to cargo pumps at MT Koan are lack of maintenance, low load temperature and performance differences in both cargo pumps.

Cassava is a staple food source that is abundant in Indonesia. Cassava leaves have been known to our people for a long time as an alternative vegetable to replace most vegetables in general. For those who are used to it, cassava leaves are a unique vegetable, and can stimulate your appetite, but for those who have never tasted it, it may take time to get used to it. The texture of cassava leaves is rough, so they are only suitable for cooking in a few ways. The aim of this research is to find out the most preferred formula for making beef jerky from cassava leaves. This research is experimental research with the research design used, namely Pre-Experimental Design with a One-shot case study type of research. Based on the research that has been carried out, the conclusion in this study is that of the 4 treatments given, it is seen from the color aspect that the most preferred treatment is P12 (100%), the taste aspect of the treatment is P12 986.7), the aroma aspect is P11 (80%) and the P12 texture (83.3%). For further research, it is hoped that variables such as water content and HCN can be added to cassava leaves.

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

Songket fabric is one of the traditional fabrics originating from South Sumatra, songket fabric has been used as a subordinate of traditional clothing, it can be in the form of bodo clothes, tunics. The development of fashion that continues to rotate so that the preservation of this songket fabric is maintained, innovation is needed, to provide innovation so that songket fabric can be processed into fashion for wedding occasions with more modern models. The principle of aesthetics is a reference in creating innovations so that the results of innovation are in accordance with the intentions and goals. The problem is how to use songket fabric as a wedding dress by applying aesthetic principles. The purpose is to find out the use of songket fabric as a wedding dress by applying aesthetic principles. The data collection methods used are observation, documentation and literature. The data analysis used is qualitative data analysis. The manufacture of wedding dress using songket fabric and a combination of tulle fabric through the process of determining design, preparing tools and materials, taking measurements, making patterns, cutting materials, marking the patterns, sewing, pressing, and finishing. Unity lies in detail by detail is still continuous, balance lies in symmetrical balance and contrast is applied to the selection of materials in terms of texture and color. Wedding Dress clothing is as follows; using songket fabrics. The use of this songket fabric is a synthetic songket fabric, which is widely sold and the price is still affordable. There are different possibilities when using the original songket.

Cookies are one type of biscuit made from soft dough, relatively crispy, and the appearance of the pieces has a solid texture that is in great demand by all groups. Cookies with pumpkin flour substitution and the addition of chias seed contain fiber and antioxidants that serve to reduce risk factors for obesity. The study aims to analyze the effect of yellow pumpkin flour subtitration and the addition of chia seeds on the receptivity and nutritional content of cookies as an alternative counterpart to young adult obesity. This type of research is pure experimental research using a 3x2 factorial design. Data collection was done by observation through hedonic test of level of liking (color, aroma, texture, and taste) by 36 untrained panelists using an observation sheet. Data analysis in this study used the SPSS multiple variance analysis method (Two Way ANOVA) and Duncan's further test. After determining the best product, nutritional content tests were conducted at the Surabaya Nutrition Laboratory to determine fiber and antioxidant content. The results showed that: 1) Substitution of pumpkin flour affects the color of cookies but has no effect on aroma, texture and taste; 2) Addition of chia seed has no effect on the color, aroma, texture and taste of cookies; 3) The interaction of pumpkin flour substitution and chia seed addition has no effect on the color, aroma, texture, and taste of cookies. 4) The nutritional content of the best favorability test results in formula L2C2 (30% pumpkin flour substitution and the addition of chia seed as much as 10%) per 100 grams of cookies is obtained with a fat content of 13.1 grams, fiber 7.71 grams, and antioxidants 26 mg with recommended consumption of cookies at serving of 49 grams or 7 pieces containing 6.4 grams of fat, 3.8 grams of fiber and 12.7 mg of antioxidants. The conclusion of this study is that the subtitration of yellow pumpkin flour affects the color of cookies but does not affect the aroma, texture and flavor; the addition of chia seeds does not influence the color, aroma, texture and flavour of cookies; the interaction of subtitrating yellow pummel flour and adding chia seed has no effect on the colour, flavours, textures, and flavors in cookies; as well as the nutritional content of the best liking test results on formula L2C2 (subtitrations of 30% yellow pasta and additions of 10% Chia seed).    

Inadequate dietary fiber intake may present a risk of inhibiting the final catch-up process in young adolescents. Therefore, it is vital to find solutions to this issue, one of which is the creation of fiber-rich products. This study was conducted to determine the acceptability (color, scent, texture, and taste) of cookies with different levels of purple sweet potato substitution and the addition of chia seeds, as well as the fiber content of the best cookie formula. This quantitative research with pure experimental methods uses a research design in the form of a completely randomized design (CRD) consisting of six different treatments, namely (80%, 15%); (80%, 10%); (75%, 15%); (75%, 10%); (70%, 15%); and (70%, 10%). A questionnaire will be used as the study tool, and 35 semi-trained panelists will complete it. The Kruskal-Wallis test was used as the statistical test in this study, and an extra test in the Mann-Whitney test was used if the p-value was less than 0.05. The results showed that the substitution of purple sweet potato and the addition of chia seeds had an effect on color and taste, so Ha was accepted for both characteristics. However, the substitution of purple sweet potato and the addition of chia seeds did not affect the scent and texture, so Ha was rejected for aroma and texture. The cookies with the best hedonic test results were F5 (70%; 15%) with a dietary fiber level of 6.61 g per 100 g of cookies.

Tilapia (Oreochromis niloticus) is a freshwater fish that is in great demand by the public because it has a thick meat texture and an affordable price. The problems faced in aquaculture activities are the high cost of feed and the length of cultivation time. Feed is a vital component in aquaculture activities, therefore feed efficiency is needed to minimize production costs. The addition of fermented moringa leaf extract in pellets is expected to accelerate the growth period. This study aims to determine the effect of the addition of fermented moringa leaf extract on tilapia growth rate. This study used a complete randomized design (CRD) method with 4 treatments, namely the addition of moringa leaf extract to pellets with concentrations of 0%, 25%, 30%, 35%. The treatment was carried out for 28 days. Parameters observed in this study were fish growth including fish length, fish weight, survival rate (SR), food conversion rate (FCR) and water quality in the form of temperature, pH and DO. The data were analyzed using anova and SPSS application. The results showed that the addition of fermented moringa leaf extract with concentrations of 0%, 25%, 30% and 35% in tilapia (Oreochromis niloticus) feed for 28 days had a significant effect on tilapia growth.  

This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test, where 45 somewhat trained panelists evaluate all aspects of the organoleptic quality of the pumpkin puree waffle samples. The data collection techniques used are organoleptic and physical tests. The physical test instrument includes elements measured three (3) times, and the organoleptic evaluation instrument uses measurements with a five (5) point scale range, indicating the highest score down to one (1) for the lowest score. Based on the statistical hypothesis test results, there is a significant effect on the aspects of the inner color, outer color, waffle taste, pumpkin taste, inner texture of the waffle, and pumpkin aroma, followed by a Tukey test. The highest average score in the hedonic quality test for the inner color aspect is 4, and for the waffle taste aspect is 4.6.

This research is motivated by the use of artificial dyes that can cause toxicity and carcinogenesis to the skin, so that research was conducted to create natural dyes that are renewable, easily degraded, and environmentally friendly, one of which is natural dyes from strawberries. This study aims to analyze the results of the application of strawberries as natural dyes in character makeup with torn wounds in terms of color, adhesion, similarity and texture. This type of research is a quantitative pre-experimental research method. The object of this research is strawberries. The data analysis technique is descriptive analysis seen from color, adhesion, similarity, and texture. The results of the study are in terms of color, strawberries can be used as natural blood dyes in character makeup with torn wound effects because they have a thick color, namely blackish red, as evidenced by an average score of 3 with a blackish red color category. In terms of adhesion, strawberries can be used as natural blood dyes in character makeup with torn wound effects because they have sufficient adhesion, as evidenced by an average score of 3.14 with a fairly adhesive category. In terms of similarity, strawberries can be used as a natural blood dye in character makeup with torn wound effects because they are considered quite similar to real blood, as evidenced by an average score of 3.14 with a fairly similar category. In terms of texture, strawberries in the results of character makeup with torn wound effects can be used as a natural blood dye in character makeup with torn wound effects, as evidenced by an average score of 3 with a category of less smooth. It is recommended that students develop further research on strawberries as a natural dye to be used as a blood effect in character makeup with torn wounds.

The aim of this research was to analyze the effect of using kluwek juice on organoleptic quality of bakpao. This research used an experimental method, with the aim of obtaining the best bakpao formula with the addition of kluwek juice. In this research, experiments were carried out with different formulations, 7.5%, 10% and 12.5%. This research was carried out with the aim of determining the influence of Organoleptic Quality on the organoleptics quality of bakpao which includes aspects of pores, top surface, color, aroma, texture, sweetness and bitterness. The results of the organoleptic assessment, the percentage of kluwek juice was 7.5%, 10% and 12.5% regarding organoleptic quality in the aspects of pores, top surface, color, aroma, texture, sweetness and bitterness, there were no significant differences.