Chemical Characteristics and Antioxidant Activity of Instant Drink Lemon Kalamansi (Citrus Microcarpa) with Addition of Clove Leaf (Eugenia Carryophyllus) and Nutmeg Meat (Myristica Fragrans) Extracts

Lemon kalamansi, clove leaf and meat nutmeg have bioactive compounds that have potential as antioxidants so it can serve as raw material for made of instant drink. This study aims to analyze the chemical characteristics and antioxidant activity of instant drink lemon kalamansi with the addition of clove leaf and meat nutmeg extract. The research method is experimental research with a completely randomized design as many as three levels of treatment with three replications arranged in the form of formulations. The results showed that the instant drink lemon kalamansi characteristics containing antioxidant such as phenolic compounds which range from 24,50-130,51 µg/mL (highest in formulation B is the addition of clove leaf extract 20%), vitamin C ranged 278,70-390,55 mg/100 g bahan (highest in formulation B is 390,55 mg/100 g bahan), as well as the activity of antioxidant free-radical scavengers ranged 18,11-46,73% (formulation B, namely the addition 20% of clove leaf extract showed the highest activity in counteract free radicals). Based on the results of this study it can be concluded that the instant drink lemon kalamansi with the addition of meat nutmeg and clove leaf extract contains antioxidant compounds that have potential as functional drinks

Estimation of Shelf Life “Halua Kenari” Using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small and Medium Enterprises at Sitaro Archipelago

The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of Small And Medium Enterprises at District of Sitaro Archipelago with accelerated shelf life testing model (Arrhenius) and to get shelf life model of halua kenari production at small and medium enterprises at Sitaro Archipelago. This research was done in two stages which is determination of quality characteristic of halua kenari by chemical analysis and organoleptic test and shelf life of halua kenari by Accerelated Shelf Life Testing (ASLT) Model. Product was stored at extreme temperature to fasten deterioration. Data extrapolated to mathematical model Arrhenius. The processing characteristic, temperature, and storage are very significant to quality degradation and shelf life of halua kenari. The shelf life of halua kenari product with low fat and oil (A1) that stored at 30 o C is 106 days, as halua kenari with high fat and oil stored in the same temperature and days, found : A2 with 18 days shelf life, A3 with 23 days shelf life, and A4 with 17 days shelf life

Factors Associated with Food Safety Behavior of Members in the Village Food Security Movement Program in Bolaang Mongondow Regency, Indonesia

Background: Food safety is the aspect considered to prevent food poisoning worldwide. Food safety management is essential to prevent foodborne illness. Objective: This study aimed to determine factors associated with the food safety behavior of members in the Village Food Security Movement Program in Bolaang Mongondow Regency, Indonesia. Methods: Cross-sectional research was conducted on 100 participants through a purposive sampling technique in the last week of February 2022 with the COVID-19 protocol. Data were collected using validated questionnaires. Descriptive statistical tests, Chi-square test, and multi-logistic regression were employed for data analysis. Results: The majority of the respondents were female (65%) and 15-59 years old. The Chi-square analysis found education, knowledge, and attitude were significant variables. After adjusting to the multi-logistic regression, the poor attitude and low cost of family food consumption were associated with poor food safety behavior (p <0.05). Conclusion: The most significant factors related to poor food safety behavior are the low cost of family food consumption and low attitude. The program must be appropriately arranged to prevent poor food safety behavior in the households