Performance and community acceptance of paddy management with balanced input cultivation technology in Kebonagung Village Madiun East Java Indonesia.

By integrating balanced rice growing technology components, getting rice organoleptic tests from the rice produced, and learning about the community acceptability of the applied technology components, this study seeks to ascertain the growth response and NSV production of specific and site-specific rice. The study was carried out in rice paddies. five different types of technology bundles in a randomized group trial design. Each treatment unit and replication in the five iterations of the experiment used 0.3 ha. Acceptance in the community using a survey approach with fifty participants. The results indicated that the Inpari 42 and Inpari 45 seedlings developed the tallest plants between 77 and 81 days after planting. Inpari 32 had the most tillers, which was the same as Inpari 42 and Pamelen. Pamelen yielded the most productive tillers and the least amount of non-productive tillers. The largest plant height was measured 98-102 days following the Inpari 42 seedlings, while the highest number of tillers were found in Pamelen, Inpari 32, and Inpari 42. Inpari 42 has the widest flag leaf area. The most abundant grain component produced by Inpari 42 is the number of grains per panicle and the full grain per panicle. The highest production is produced by Inpari 32. The panelists' favored rice varieties were Inpari 32, Inpari 42, and Inpari 45 based on the rice's organoleptic test results (color, aroma, taste, and texture). Inpari 32, Inpari 45, and Inpari Nutrizinc rice had greater brightness. Inpari 45 is yellowish, and Pamelen is quite red. Pamelen and Inpari Nutrizinc are the same. The high adoption rate of 8766 % and the rapid diffusion of applied technology to nearby villages and other regions indicate that the community has a very positive attitude toward technology.

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans.

Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.

Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value.

The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. The experiment applied a 2-factorial randomized block design, where factor 1 was a mixture of corn and rice flour (5 levels) and factor 2 was carrageenan concentration (5 levels), repeated three times. The data were analyzed using ANOVA provided in SPSS. When there were significant differences, the analysis proceeded with DMRT at a level of 5% to see differences among treatments. The results show that the higher the corn flour and carrageenan concentration, the higher the vermicelli's ash and fat content. The formulation produces wet vermicelli with a good appearance. The production of vermicelli uses an extruder method. The selected vermicelli formulation was a mixture of 25% corn flour with 75% rice flour and the addition of 0.6% carrageenan. The characteristics of the wet vermicelli are moisture content of 42.84%, ash content of 0.21% on a wet basis (wb), and fat content of 0.43% wb. The organoleptic test of vermicelli was color 3.9 (liked), aroma 3.6 (liked), texture 2.6 (quite soft), taste 3.7 (liked), and general appearance 3.5 (liked). Economically, making vermicelli made of corn and rice flour is profitable because the R/C ratio value is greater than one, which is 2.27. The resulting wet vermicelli resembles wet noodles, large in size and yellow in color, so it can be recommended as gluten-free noodles, suitable for consumption by people with gluten allergies.