Rice is the main staple food for the people of Indonesia. It consists of some variation as its diversity. Each rice variety has a different physical shape and size in the grain. This study aims to determine the physical properties of several local Indonesian rice varieties. Research on the physical properties of grain was carried out on nine Indonesian local rice varieties from Banten, West Sumatra, and East Java provinces. Physical properties parameters observed in grain include length, width, shape, 1000 grain weight, bulk density, and chalkiness percentage of rice. The results showed that the grain shape of Tunggul Hideung and Genjah Nganjuk was slender and the other varieties were oval. While the type of Kewal Bulu Hideung includes round rice, the Kewal Bulu Hideung is slim in shape, and other varieties are oval. The highest 1000 grain weight in grain and rice was possessed by Kewal Gudril (28.23 g and 22.44 g), and the lowest was in Kuriak Kusuik (20.62 g and 14.09 g). The highest density of unhulled bulk density is Kuriak Kusuik (0.62 g..mL-1), and the lowest is Kewal Bulu Hideung (0.3 g.mL-1), while the highest rice bulk density is Susu Putih (0.89 g.mL-1) and the lowest one is the Genjah Nganjuk (0.79 g.mL-1). Based on the percentage of calcareous rice, Kewal Benur and Genjah Nganjuk including premium quality rice, Kewal Bulu Hideung, Tunggul Hideung and Kuriak Kusuik rice including medium quality class 1 rice, and other varieties do not meet the quality requirements set by SNI (> 5%).

Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic. The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.

Cellulose derivative products, such as carboxymethyl cellulose (CMC), which are used in the food, cosmetics, and pharmaceutical industries, but still rely on cotton-derived cellulose, can be made from oil palm fruit empty bunches (OPEFB) and rice straw. This study examined how sodium monochloroacetic acid (NaMCA) concentration (3, 6, and 9 g) affected the simple synthesis and characteristics of CMC from OPEFB and rice straw cellulose. OPEFB-derived CMC produced with NaMCA (9 g) had the lowest of brightness, while rice straw CMC was brighter. NaMCA modifications altered the onset temperature (Tonset), but not maximum degradation temperature (Tmax), according to thermal analysis. The onset temperatures of OPEFB and rice straw CMC were 40–62 °C and 67–183 °C, respectively. Commercial CMC has an onset temperature of about 27 °C. The EDX analysis showed that rice straw CMC had a higher degree of substitution (DS) of 0.34–1.37 than OPEFB CMC, which had 0.30-0.70. Oil palm empty fruit bunch (OPEFB) cellulose and rice straw cellulose offer a viable carboxymethyl cellulose (CMC) alternative. This process turns agricultural waste into valuable products and enables for their usage in numerous applications.

This study aims to determine the response of the addition of neem plant extract (Azadirachta indica A. Juss) and biosurfactant of diethanolamide olein palm to the mortality of cocoa moth pest (Conopomorpha cramerella). The research was carried out with experiments. The treatment consisted of 5 levels, namely (1) control (without treatment), (2) young leaf extract of neem plant consisted of 100 ml / 500 ml of water + 5% of biosurfactant dietanolamide palm olein, (3) old leaf extract of neem plant consisted of 100 ml / 500 ml of water + 5% of biosurfactant diethanolamide palm olein, (4) seed extract of neem plant consisted of 100 ml / 500 ml of water + 5% of biosurfactant diethanolamide olein palm, (5) young leaf extract of neem plant and seed extract of neem plant consisted of 100 ml / 500 ml of water + 5% of biosurfactant diethanolamide olein palm, (6) old leaf extract of neem plant and seed extract of neem plant consisted of 100 ml/500 ml of water + 5% of biosurfaktan dietanolamida olein sawit. The results showed that the treatment of neem plant extracts mixture of young leaves and seeds + biosurfactant dietanolamide olein palm gave the best influence in controlling cocoa moth pests. Furthermore, it was followed by the treatment of neem plant extracts mixed with old leaves and seeds + biosurfactant dietanolamide olein palm.

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

Inulin is a polymer of fructose units that are soluble in water and cannot be digested by enzymes but can be fermented by microflora in the colon. Inulin is commonly used as a food additive for synbiotic benefits. Inulin is generally produced from tubers or plant roots. Beneng taro is an indigenous tuber in Banten Province that contains 84.88% carbohydrates and 75.62% starch, so this taro has potential as an inulin source. Inulin can act as a bulking agent to improve the body, mouthfeel, texture, and taste of yogurt. Inulin has a functional quality that would make that yogurt can provide extra health benefits.