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Red rice is one of the most popular staple foods in Southeast Asia. In Indonesia, it is an alternative staple food to white rice, known for its high nutritional value. In addition to containing carbohydrates, fats, proteins, fiber, and minerals, red rice is also rich in anthocyanins, which function as antioxidants. This study aims to analyze the added value and its distribution created from processing red rice into Moreha Wuna red rice powder in the home industry of KWT Bungi Jaya, located in Bungi Village, Kontunaga Subdistrict, Muna Regency. The research was conducted in November 2022. The study area was chosen based on the consideration that KWT Bungi Jaya is the only home industry producing Moreha Wuna red rice powder in Muna Regency. The respondent in this research was the owner of the home industry. The analysis employed the Hayami method for added value analysis. The results showed that the added value obtained from processing red rice into Moreha Wuna red rice powder in the KWT Bungi Jaya home industry was Rp63,212 per kilogram of raw material. Consequently, the monthly added value from this home industry was Rp758,544. The distribution of added value from the red rice processing included the owner's profit of Rp46,562 (73.66%) and labor compensation of Rp16,650 (26.33%).

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.

This research explains the practice of fasting in the context of Islamic law, identifying the views of Islamic scholars and literature regarding fasting. The aim of this research is to provide comprehensive insight into the practice of fasting and its relevance in Islamic teachings. The research method used is a qualitative approach by analyzing related texts and literature, such as the Al-Qur'an, Hadith, views of ulama, and previous research. The research results show that mutih fasting is a tradition that is still maintained by some Javanese people, especially before weddings. Even though it has no direct basis in Islamic law, mutih fasting is carried out with the aim of gaining inner peace and physical and spiritual readiness before marriage. The procedure for white fasting involves consuming only white foods and drinks, such as white rice and water, as well as increasing worship such as prayer, dhikr and supplication. However, the analytical views of Islamic scholars and law show that fasting is not recommended in Islamic teachings and is not included in the worship exemplified by the Prophet Muhammad SAW. Although it is permissible if the intention is solely for Allah SWT, mutih fasting is more cultural than religious. The recommendation for Muslims is to carry out this tradition carefully and ensure that their intentions are truly for Allah SWT. In conclusion, fasting mutih before a wedding is a tradition that is more embedded in Javanese culture than Islamic religion. Although it is not prohibited, this practice should be carried out with clear intentions and does not conflict with Islamic teachings. Further research is needed to bring closer understanding between local culture and pure Islamic teachings.

Skincare are very important for facial care. There are various skin problems one of which is premature aging and dull skin. The perpose of the writer is to know and explain the process making mangosteen skin serum and white rice as anti-aging and brightening, to find out and explain the benefits of mangosteen skin and white rice as anti-aging and brightening and to explain the public acceptance of the mangosteen skin serum and the white rice as anti-aging and brightening. the methoud used is observation, documentation, experiment, interview, questionares and literature. The third experiment produced the composition are 2ml glyserin, 1,5ml mangosteen extract, 1,5ml white rice extract, 5ml aquades, 0,5ml phenoxythanol, 1gr allantoin and 0,5g hydroxtethyl cellulose. Gives off the color beige, nice smell, thick texture and a moist application. After 14 times use, the face will feel moist, bright and fine line and wrikles on the faces are camouflaged. Based on public trials, the average output of 30 panels is the third product with an average of 3,43. The second product has an average of 3,26 and the first product hasan average of 2,93. Thus, it can be concluded that products could be the innovation of problems of premature aging and dull skin