TEKNOLOGI PROSES PRODUKSI BERAS TIRUAN MENDUKUNG DIVERSIFIKASI PANGAN

Konsep diversifikasi pangan dapat dipercepat dengan meman-faatkan berbagai sumber pangan pokok untuk memproduksi beras  tiruan. Beras tiruan adalah granula atau butiran pati yang memiliki karakteristik seperti beras. Penggunaan bahan baku sumber karbohidrat dan bahan tambahan yang tepat menjadi parameter  penting dalam optimasi teknologi dan proses produksi beras tiruan. Metode proses beras tiruan meliputi metode granulasi dan ekstrusi. Beras tiruan sangat prospektif dikembangkan lebih lanjut menjadi beras tiruan instan ataupun beras tiruan fungsional untuk meningkatkan nilai tambah produk. Makalah ini membahas teknologi proses beras tiruan dan peluang pengembangannya di masa depan

PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model]

       Moisture sorption isotherm of food powder products is pertinent in processing and stability of food.  Food model consisted of tapioca starch, casein, palm oil and sucrose.  The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of amorphous product, while the water sorption isotherm of sucrose was a broken-line curve showing typical shape of crystalline material.  The Guggenheim – Anderson-de Boer (GAB) model was the best model to predict sigmoid sorption isotherm curve (tapioca starch, casein and food model) at the whole range of experimental aw (0.07 – 0.97) while  the Braunauer Emnet Teller (BET) model only fitted for aw up to 0.6.  The Water binding capacity of tapioca at monolayer (Mm) was higher than casein and food model but the coefficient of adsorption energy (C) was lower than that of casein.  Addition of oil at the food model decreased the water binding capacity at monolayer.  The Grover model was more suitable than Ross model  to predict the water sorption isotherm curve of food model from its composition

KETERKAITAN BERBAGAI KONSEP INTERAKSI AIR DALAM PRODUK PANGAN [Interrelation on Water Interaction Concepts in Foods]--Komunikasi Singkat

The idea of water interaction with chemicals in the food dry matter or solid was inspired from gas interaction with surface active chemicals, almost a hundred years ago, such as association of gases with active carbon. However, until now the mechanisms and consequences of water molecule associated with chemicals in food solid is still in debate among the food scientists. The concept of water interaction or association with chemicals in the food solid or dry matter was initially introduced as water activity (aw), then in the terminology of “Bound Water”. Water activity concept was further developed by Labuza in 1960s. The concept or idea of glass transition temperature (Tg) from Polymers Science discipline was applied to foods in decade of 1980 by Slade & Levine, who denied or negated the earlier concepts of bound water and water activity. In glass transition concept of food products, water functions as a plasticizer related to the textural properties and safety of the products. Knowledge of structure and behaviours of water molecule is required to understand how water interacts or associates with chemicals in food solid. The unique nature of water molecule is a tetrahedral structure with 4 polar angles, which behaves strongly binding or being bound by polar or ionic chemicals in food solid. A number of physicochemical forces act how water molecules interact in complex ways with chemicals in food solid, and the interaction among water molecules in foods. Both types of water interaction lead to the consept of three fractions of bound water as well as to the varities of food characteristics, including preservability and food qualities, either appraisable or unacceptable by consummers. Relationship analyses among various parameter data of associated water in foods such as aw, Me, Tg, and enriched by NMR data, specific weight and specific heat of bound water, indicated that among the different concepts of water interaction in foods were complementary each other and also supported the presence of the three fractions of bound water

PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model]

       Moisture sorption isotherm of food powder products is pertinent in processing and stability of food.  Food model consisted of tapioca starch, casein, palm oil and sucrose.  The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of amorphous product, while the water sorption isotherm of sucrose was a broken-line curve showing typical shape of crystalline material.  The Guggenheim – Anderson-de Boer (GAB) model was the best model to predict sigmoid sorption isotherm curve (tapioca starch, casein and food model) at the whole range of experimental aw (0.07 – 0.97) while  the Braunauer Emnet Teller (BET) model only fitted for aw up to 0.6.  The Water binding capacity of tapioca at monolayer (Mm) was higher than casein and food model but the coefficient of adsorption energy (C) was lower than that of casein.  Addition of oil at the food model decreased the water binding capacity at monolayer.  The Grover model was more suitable than Ross model  to predict the water sorption isotherm curve of food model from its composition

PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]

The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months