Arabica coffee (Coffea arabica L.) ground nanoparticles contain phenolics compounds that have anti-inflammatory effects, so they can be used as sources of active compounds in anti-inflammatory gel preparations. This study aims to determine the optimum formulation of anti-inflammatory gel preparations using Arabica coffee ground nanoparticles as active compounds. Treatment optimization was performed using a Response Surface Methodology according to the Box-Behnken Design with a quadratic model in the Design Expert Version 10.0.3.0 software. In this study we used three factors (x): carbopol 940, triethanolamine (TEA), and nanoparticles, each of which consists of three levels, the response (y) observed including the acidity degree (pH), spreadability, viscosity and total phenolic content. ANOVA analysis results show that the quadratic model is very appropriate since it produces a high R2 value and a low PRESS value for all responses, as well as significant p-values ( 5%). The optimum formulations for the gel preparations of the Arabica coffee ground nanoparticles obtained in this study are carbopol 940 (0.569%), TEA (0.468%), and nanoparticles (3.000%), which have values w/o an interval (0.994) and a desirable (0.981) response to acidity (5.212), spreadability (5.850 cm), viscosity (3734.244 cps) and total phenolic content (669.227 µgGAE/g).

Dried noodle has became an alternative food that is cheap to be obtained and easy to be served. Dried noodles sold in market had been not enough balanced for healthbecause it is still lack of micronutrients. Fortification of dried noodles with broccoli pasta can enhance micronutrients, especially calcium. The proportion of wheat flour in making dried noodle also can be reduced by substituted with jackfruit seed flour which is still contain protein. This study aims to determine effect of ratio wheat flour:jackfruit seed flour (N) andbroccoli pasta concentration (B) on calcium, water content, water absorption capacity and evoluation sensory of dried noodles. The variables observed in this study were N1(95%-5%), N2 (85-15%), N3 (75%-25%) and B1 (10%), B2 (20%), (30%). From the results, the highest calcium contain was 816,50 mgat N1B3, the lowest water content was 8,39 % at N1B1, the highest water absorption capacity was 394.16% at N1B2. From analysis of variance of organoleptics test, both of variables(NB) had significant effect on taste, flavour and texture. While, it was only ratio wheat flour: jackfruit seed flour that was very significant effect on color of dried noodles.

Fruit leather is a flesh of fruit that has been crushed and dried at 50-60oC. The study aimed to determine the effect of ratio of gourd and pineapple and the addition of sugar in the production of fruit leather. The variables were analyzed for chemistry analysis and organoleptic response. Chemical analyzes performed were water content analysis and fiber content. Organoleptic responses include color, aroma, texture, and flavor. The data was analyzed by Randomized Completely Design with two factorial. The ratio of kundur and pineapple (K) those are 80:20%, 70:30%, 60:40% while (G) those are 20%, 30% and 40%. The result of this study showed that the ratio of the concentration of kundur and pineapple 80:20% while the concentration of sugar 30% (K1G2) produced fruit leather of the highest quality with a moisture content of 8.15%, fiber content of 1.882, and organoleptic response of texture 3.80 (like) , color 3,71 (like), aroma 3,58 (like), flavor 3,91 (like).

Kelompok Katering Penajoh Aceh, merupakak kelompok usaha rumahan yang memiliki produk unggulan muloh teuepeh. Muloh teupeh telah menjadi produk unggulan dan favorit pelanggan penajoh aceh. Namun, seiring berjalannya waktu, kelompok usaha mengalami tantangan dalam hal daya tahan produk. Muloh teupeh tidak tahan lama atau cepat basi, sementara pesanan produk banyak yang diorder dari luar daerah. Namun karena cepat basi, katering kesulitan dalam mengirim produk karena cepat basi. Namun disisi yang lain, usaha banyak mengahasilkan limbah batok kelapa dari produk muloh teupeh yang benyak membutuhkan santan. Atas dasar persoalan tersebut, untuk mengatasi muloh teupeh cepat basi maka batok kelapa dimanfatakan untuk meproduksi asap cair, pengawet alami. Metode yang digunakan dalam memproduksi muloh teupeh kepada kelompok ushaa penajoh aceh dengan mengyuankan pendekatan pendidikan orang dewasa, dimulai dengan sosialisasi dan pelatihan, sembari menyiapakan peralatan pembautan asap cair. Dimana kemudian diikuti dengan praktek pembuatan asap cair dengan di akhiri pada penerapan asap cair pada produk. Hasil dari pelatihan, kelompok telah mampu memproduksi asap cair dengan memanfaatkan limbah batok kelapa dan menghasilakan muloh teupeh yang sudah awet dengan menggunakan asap cair. Sehingga Katering Penajoh Aceh telah mampu melakukan ekpansi pasar ke luar daerah, dimana berimplikasi pada peningkiatan penjualan.