The purpose of the development of dietary fiber supplement food from used coconut residue is to study an appropriate amount of used coconut residue from oil distillation in three food products such as steamed stuff bun deep-fried dough stick and roti. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed.

The research aimed to study and develope a pasteurized lime juice by adjust the concentrate level of lime juice mixed with konjac. Used Completely Randomized Design and significance among mean was assessed by using the one-way ANOVA and was detected mean and standard deviation were compared using Duncan’s New Multiple’s Range test (DMRT). Results were considered based on a significant difference at p value ≤ 0.05. From the results the final formula consisted of 21% lime juice 15% konjac 10% fructose syrup and 54% warm water. Combination of lime juice and konjac to produce healthy beverage for promote a good digestive system. Konjac has an ability water-holding capacity and form a soft gel with water. It was acts as a bulking agent in the colon. The product was pasteurized at 72-75°C for 15s and packaged in 180-220cc. it could be stored at 6±1°C for 7 days. The products were well accepted by consumers (n=30 duplicate) with scores of 7 (like moderately) used sensory evaluation by 9-point Hedonic Scale and analyzed. The color value which detected by the spectrophotometer was 42.64 ± 0.19 (L*) 4.33 ± 0.15 (a*) and 16.78 ± 0.10 (b*). Samples were taken each day for physical chemical and microbiological analysis including total plate count yeast and mold and E.coli by A.O.A.C 2000.

This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 1020 and 30% (w/w). Texture profile chemical composition and sensory evaluation of brownie cakes were analyzed. The results showed that durian rind powder contained 50% of dietary fiber. Brownie cake with durian rind powder showed significant decreasing of lightness (L*) and hardness while green-red component (a*) blue-yellow component (b*) toughness and cohesiveness values were significantly higher than the control sample (p<0.05). Proximate analysis of the products showed that brownie cake with durian rind powder had dietary fiber higher than control brownie cake sample significantly. At 30% replacing of durian rind powder brownie cake showed 18.2% increasing of dietary fiber as compared with the control sample. The acceptance score including appearance color odor flavor texture and overall scores of all samples in this study were not significant different. Results indicate that 30% of durian rind powder replacing wheat flour is appropriate for making brownie cake. Brownie cake with durian rind powder could be an alternative for food choice of healthy bakery product which are lower calorie (123.73 kcal per serving) and high amount of dietary fiber (6.37 g per serving). Moreover durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further study.