Abstract Lifestyle is a subset of secondary human requirements that can shift with the times or a person's desire to alter himself. Consuming unhealthy meals that have a significant impact on blood sugar levels, such as fast food, soft drinks, and other forms of food, is one of the lifestyle modifications. Fiber-rich, low-glycemic-index, sodium-free snack bars for diabetics should be manufactured from natural components. Diabetic snack bars, such as diabetes, have been developed specifically for diabetics. This study aims to make snack bars with low gluten so that they are safe for consumption by everyone, including those who are prone to diabetes mellitus. The study used an Experimental (Posttest Only Design) research design with three treatments of 1 mg, 1.5 mg, and 2 mg of butterfly pea flower extract. Then an analysis of antioxidant activity, protein, fiber content, total sugar, fat carbohirat, texture, and a prganoleptic test was carried out which included color, aroma and taste. Based on the results of the analysis, the results of F1 were obtained as the best formulation. persons person s himself levels food drinks modifications Fiberrich, Fiberrich Fiber rich, rich Fiber-rich lowglycemicindex, lowglycemicindex glycemic index, index low-glycemic-index sodiumfree sodium free components everyone mellitus Posttest Design 15 5 1. extract activity protein content carbohirat texture color taste F formulation

Abstract The objective of this study was to determine the effect of the concentration of Moringa leaf extract and variations in drying temperature on the chemical characteristics of Moringa milk powder. The research design used a randomized block design with repeated 3x3 factorials, followed by Duncan’s test; The results showed that the concentration of Moringa extract and variation of drying temperature had a significantly different effect on the chemical and organoleptic characteristics of Moringa milk powder. The best treatment was the treatment with the addition of 7% moringa extract at 70 °C. powder x 3x factorials Duncans Duncan s test 7 C °C

Abstract Sweet potato is a local food ingredient that needs to be preserved and its benefits are because it contains a high source of starch with anthocyanins. The utilization of local ingredients is still rarely used due to limited knowledge of sweet potato processing techniques. The purpose of this study is to create innovations by developing purple sweet potato food cultivation as a natural dye in the formulation of yogurt products through hedonic testing. The research was conducted using a Randomized Block Design (RAK) method with 4 treatments consisting of 4 levels, namely A = 0 mg, B = 5 mg, C = 10 mg dan D = 15 mg, repeated 3 times. The most preferred yogurt by the panelists was yogurt with 15 mg of purple sweet potato extract added, with a value of 3.78 for taste, 3.01 for flavor and 3.53 for color. With a protein content of 4.76 gr, fat 12.60 gr, 13.2 gr, anthocyanins 14.42 mg (in 100 mL), and antioxidant activity of 3851.13 ppm. techniques testing RAK (RAK levels 1 times added 378 78 3.7 taste 301 01 3.0 353 53 3.5 color 476 76 4.7 gr 1260 12 60 12.6 132 13 2 13. 1442 14 42 14.4 mL, mL , mL) 385113 3851 3851.1 ppm 37 7 3. 30 35 47 4. 126 6 12. 144 14. 38511 385 3851. 38

Abstract Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower powder concentration and variation of drying temperature affects the antioxidant activity and color intensity. serve Method x 3x factors levels t1 t 02 0 0.2% 03 0.3% t3 04 4 0.4% p1 p 5 C p2 6 p4 7 content pH time insoluble hygroscopicity L b intensity amount viscosity aroma taste 0.2 0.3 0.4 0.

Abstract The purpose of this study was to determine the effect of Trehalose and Telang-Pea (Clitoris ternatea L.) which are used as fillers for Telang-Yellow milk powder. This study used a randomized block design, 3x3 factorial, and 2 replications. Trehalose concentrations (10%, 15% and 20%) and t butterfly pea flower concentrations (0.5%, 1% and 1.5%) were research factors. The results of this study included water content, antioxidant activity, viscosity, yield, solubility, dissolution time, hygroscopicity, color intensity, and preference for taste, color, aroma and after taste. The results showed that water content, hygroscopicity, dissolution time, solubility, yield, pH value, color, and hedonic assessment of taste, color, aroma, and aftertaste were affected by trehalose and eggplant concentrations. The best organoleptic results were obtained with t1b2 samples (0.5% trehalose and 15% Butterfly Pea). The best treatment was the t3b3 treatment with the results of the analysis of water content 2.86%, hygroscopicity 7.15%, amendment 20.00%, soluble time 29.13%, solubility 83.98%, pH 6.72, antioxidant activity 557.77 ppm, color intensity *L 48.01, *a 4.73 and *b 6.10. TelangPea Telang Pea Clitoris L. L TelangYellow Yellow powder design x 3x factorial replications 10%, 10 (10% 15 20% 20 0.5%, 05 0 5 1 1.5% factors viscosity yield taste value tb b t1b 0.5% (0.5 Pea. . Pea) t3b 286 86 2.86% 715 7 7.15% 2000 00 20.00% 2913 29 13 29.13% 8398 83 98 83.98% 672 6 72 6.72 55777 557 77 557.7 ppm 4801 48 01 48.01 473 4 73 4.7 610 6.10 10% (10 1.5 0.5 (0. 28 8 2.86 71 7.15 200 20.00 291 29.13 839 9 83.98 67 6.7 5577 55 557. 480 48.0 47 4. 61 6.1 (1 1. 0. (0 2.8 7.1 20.0 29.1 83.9 6. 48. ( 2. 7. 20. 29. 83.

Abstract The objective of this study was to evaluate how the concentration ratio of trehalose and Carrot Extract affected the features of carrot milk powder. The experiment utilized a random block design with repeated 3 x 3 factorials, followed by Duncan's test. Trehalose concentrations (5%, 7.5%, and 10%) and Carrot Extract concentrations (10%, 15%, and 20%) comprised the experimental variables. This study's results include water content, total carotenoids, antioxidant activity, yield, viscosity after rehydration, solubility, dissolving time, color intensity, as well as hygroscopic and hedonic tests on color, flavor, and aroma. The results demonstrated that the concentrations of trehalose and Carrot Extract influenced the water content, yield, viscosity after rehydration, solubility, dissolving time, color measurement, and hygroscopic and hedonic tests on color, flavor, and scent. The relationship between trehalose content and Carrot Extract had an effect on yield, viscosity after rehydration, solubility level, solubility time, color intensity, and hygroscopic and hedonic tests. The t1w1 sample (trehalose 5% and Carrot Extract 10%) produced the best organoleptic findings. powder factorials Duncans Duncan s test 5%, 5 (5% 75 7 7.5% 10% 10 10%, (10% 15 15% 20% 20 variables studys carotenoids activity yield rehydration time intensity flavor aroma measurement scent level tw t w t1w findings (5 7.5 1 (10 2 ( 7. (1

Abstract This study compared the calibration model performance of reflectance to absorbance transformation spectra combined with pre-processing spectra to find the best model to predict white rice flour adulteration in brown rice flour using the visible and near-infrared spectrometer. Partial least squares regression (PLSR) and principal component regression (PCR) were compared using reflectance, Kubelka-Munk (KM), and Log(1/R) spectra. Area normalization (AN) and Savitsky-smoothing Golay's (SGS) were pre-processing methods. The sample was white rice flour mixed with brown rice flour at 0%, 5%, 10%, 15%, 20%, and 25%. Reflectance spectra outperformed KM and log (1/R) spectra in this study. Reflectance spectra provided the best model for PLSR and PCR. Pre-processed SGS spectra were best for PLSR, while raw reflectance spectra were best for PCR. PLSR and PCR both had an R2 of prediction of 0.96, while the overall average R2 of prediction favors PLSR over PCR. The present study led to the discovery of a simple novel method for developing adulteration flour and showed that a visible near-infrared spectrometer combined with PLSR, or PCR, could predict white rice flour adulteration in brown rice flour. preprocessing pre processing nearinfrared near infrared (PLSR (PCR KubelkaMunk Kubelka Munk KM, , (KM) Log1/R Log1R LogR Log 1/R 1 R Log(1/R AN (AN Savitskysmoothing Savitsky smoothing Golays Golay s (SGS methods 0 0% 5 5% 10 10% 15 15% 20 20% 25 25% 1R (1/R Preprocessed Pre processed 096 96 0.96 (KM Log1 2 09 9 0.9 0.

Abstract This study aims to determine the effect of variations in drying temperature and concentration of green spinach juice (Amaranthus hybridus l) on spinach milk powder using a rotary vacuum machine. This study uses the research design method used is a factorial randomized block design with 2 repetitions. The treatment design carried out in this study consisted of two factors, namely the drying temperature (T) consisting of 3 levels. The rotary vacuum drying method produces the best characteristics with a moisture content of 2.21%, chlorophyll content of 7.65 mg/l, antioxidant activity of 2024.22 ppm. The results of the best physical analysis were 31.50 seconds of dissolution time, 14.95% yield, 80.18% solubility, 11.35% hygroscopicity, 18.11 Cp viscosity, color intensity L* 63.21, color -a* 7, 00, color b* 26.68. Amaranthus l machine repetitions factors T (T levels 221 21 2.21% 765 7 65 7.6 mgl mg mg/l 202422 2024 22 2024.2 ppm 3150 31 50 31.5 time 1495 14 95 14.95 yield 8018 80 18 80.18 solubility 1135 11 35 11.35 hygroscopicity 1811 18.1 viscosity L 6321 63 63.21 a* -a 00 b 2668 26 68 26.68 2.21 76 6 7. 20242 202 2024. 315 5 31. 149 1 9 14.9 801 8 80.1 113 11.3 181 18. 632 63.2 0 266 26.6 2.2 20 14. 80. 11. 63. 26. 2.