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Chia seeds have the ability to hold and absorb water up to several times their dry weight, triggering gel formation. The characteristics of chia seeds can be used as an alternative to egg substitutes in developing sponge cake. This study aimed to determine the effect of chia seeds addition as an alternative to eggs and their composition in developing sponge cake products. The research method used the ratio of eggs and chia seeds of 25%, 50%, 75%, and 100%. The calculation of the percentage of expansion volume was measured by the height of the dough before baking and after baking. The results showed that the power of sponge cake in the control was 63.5%. The percentage yield of chia seeds 25% and 50% had higher expansion volume compared to the control as 66.1% and 104.2%, respectively. Chia seeds can be a substitute in making sponge cake. The best composition of chia seeds used to substitute sponge cake products is 50%. [ABSTRACT FROM AUTHOR]

Bligo (Benincasa hispida) is an agricultural plant that is cultivated for its fruit and processed into variousfood products. The uniqueness of bligo fruit can be stored for a long time because of the white waxy powder coating the surface of the fruit peel which can prevent the attack of spoilage microorganisms. Bligo fruit and seeds have been reported to have bioactive compounds such as alkaloids, flavonoids, and triterpenoids that have potential as antibacterial compounds. However, the antibacterial activity ofbligo fruit peel waste has not been reported so far. This study aims to determine the antibacterial activity of bligo fruit peel extract with water, ethanol, methanol and N-hexane by maceration method inhibiting pathogenic bacteria growth. Antibacterial activity was tested by agar diffusion method against Escherichia coli, Bacillus cereus, Salmonella thypi, and Staphylococcus aereus bacteria. The concentration of bligo fruit peel extract using water, ethanol, methanol, and n-hexane consisted of 10%, 20%, and 30%. Based on the results of the antibacterial activity test, it showed that bligo fruit peel extract with water and ethanol with a concentration of 30% could inhibit the growth of Salmonella thypibacteria with an inhibition zone of 1.70 mm and 1.15 mm, and Staphylococcus aureus with the highest inhibition zone of 1.10. mm and 1.28 mm. However, it was not able to inhibit the growth of Bacillus cereus and E. coli. The results of the antibacterial activity test showed that the bligo fruit peel extract with water, ethanol, methanol, and n-hexane as solvents was included in the weak category in inhibitingthe growth of pathogenic bacteria. [ABSTRACT FROM AUTHOR]

Wedang uwuh, a traditional Indonesian drink, made from various herbs and spices which are red in color and have a sweet and spicy taste. In general, wedang uwuh uses rock sugar as a sweetener. Rock sugar contain high concentration of sucrose that can increase diabetes risk factor. Therefore, it requires to substitute rock sugar with other alternative sugar with low calorie. This study aims to develop low-calorie wedang uwuh and characterize their physical characteristics including viscosity, color, and sensory evaluation. Five formulations of wedang uwuh was studied in this research including P0 (rock sugar); P1 (palm sugar); P2 (stevia 0.5%); P3 (stevia 1%); P4 (1.5%). The result showed that different types of sweeteners in the wedang uwuh formulation affect the viscosity, color, and sensory analysis. The use of palm sugar (P1) in wedang uwuh showed the highest viscosity. The use of rock sugar and palm sugar in the Wedang Uwuh formulation showed significant color differences in both the lightness level (L*), a* value (redness/greenness), and c* value (yellowness/blueness). The results showed that samples with rock sugar (P0) showed the highest hedonic score as compared to that of other samples. However, the samples with 0.5% concentration of stevia (P2) showed the lowest score on the hedonic test. [ABSTRACT FROM AUTHOR]

Moringa leaves have been widely used as a functional ingredient in processed food products. Before being applied to food products, processing Moringa leaves into flour can extend shelf life, make it easier to use in food products and make the nutritional content of Moringa leaves in the form of flour more concentrated. In the flouring process, the drying step has been investigated to affect the physicochemical characteristics of Moringa leaf flour. The purpose of this study was to determine the physicochemical characteristics of Moringa leaf flour which was dried at different temperatures and drying times. The experimental design used in this study was a completely randomized design (CRD) with nine treatment variables combined with drying temperatures (35°C, 45°C, and 55°C) with different drying times (5 hours, 6 hours, and 7 hours). The results showed that the combination of temperature treatment and drying time had a significant effect on the value of moisture content, oil absorption, and yield. The combination treatment of temperature and drying time tends to reduce the water content, but it increases the value of oil absorption and the yield of Moringa leaf flour produced. The best drying process was determined based on the observed parameters, namely water content, oil absorption, and yield. The results showed that the drying treatment at 45 C for 6 hours was the best drying condition in terms of high oil absorption value (2.80 mL/g), moisture content (7.89%) and yield (21.03%). [ABSTRACT FROM AUTHOR]