Aplikasi Microwave untuk Disinfestasi Tribolium Castaneum (Herbst.) Serta Pengaruhnya terhadap Warna dan Karakteristik Amilografi Terigu

Aplikasi microwave telah dipelajari untuk disinfestasi Tribolium castaneum (Herbst.) dan pengaruhnya terhadap karakteristik warna dan amilografi tepung terigu. Kerusakan karena serangan T. castaneum selama penyimpanan menyebabkan terjadinya Perubahan fisik dan kimiawi tepung. Kerusakan fisik berupa terjadinya Perubahan warna tepung, sedangkan kerusakan kimiawi karena adanya aktifitas enzim lipase dan benzokuinon yang berasal dari hasil sekresi T. castaneum. Penelitian dilakukan dengan menggunakan tepung yang tidak di fumigasi pada tahap milling. Kontaminasi pun dilakukan dengan memberikan biakan T. castaneum masing-masing 10 jantan dan 10 betina ke dalam 50 g dan 100 g sampel tepung. Hasil penelitian menunjukkan bahwa tingkat mortalitas pada sampel yang tidak diberi aplikasi microwave setelah penyimpanan 42 hari adalah 0 % baik untuk sampel 50 g dan 100 g. Kadar air meningkat, sedangkan tingkat kecerahan warna, puncak viskositas menurun. Sampel yang diberi perlakuan energi microwave 23,76 kJ, 24,00 kJ, 31,68 kJ dan 36,00 kJ menunjukkan mortalitas 100 % dari T. castaneum, sedangkan kecerahan warna, puncak viskositas, kadar air, menurun setelah penyimpanan 42 hari baik pada berat sampel 50 g dan 100 g

Karakteristik Nanoemulsi Minyak Sawit Merah Yang Diperkaya Beta Karoten

Red palm oil (RPO) and β-carotene are insoluble in water. It makescan be used to improve RPO and βThis research is aimed to produce stable RPO nanoemulsion enriched withβ-carotene. The research was conducted in the SEAFAST CENTERLaboratory, Bogor Agriculture University from January to Septemberfollowing steps, i.e. enrichment of RPO with βusing a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles.The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 :10% (w/w) of the total emulsions. In the second stage, nanoemulsionswere prepared on various RPO percentage of 2, 4, and 6% (w/w) andhad a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions wereresulting from the second stage had droplet size from 94.9 to 125.5 nm,and β-carotene content were 47.6 to 130.9 mg/l. Droplet size ofnanoemulsions is less than 125 nm. It can be produced with RPO an

Karakteristik Sifat Fisikokimia Pati Garut (Maranta Arundinaceae)

Penelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%, abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction pati garut mempunyai kristalin tipe A

(Effects of Hydrocolloid Types on Texture Characteristics of Black of Black Cincau Gel)

The experiment was aimed to observed effects of type and amount of added hydrocolloids to texture characteristic of black cincau gel prepared from gel froming compound powder. three types of hydrocolloids added are arabic gum, kappa-carrageenan, and alginic acid. the texture characteristic observed were included breaking point, breaking strength, rigidity, height decrease and syneresis. The result showed that arabic gum and alginic acid has synergistic effect in black cincau gel formulation, while kappa-carrageenan has antagonistic one. the addition of arabic gum resulted in the lowest values of rigidity, height, and syneresis at addition level of 5 per cent. on the contrary, addition of kappacarrageenan resulted gel with breaking point, breaking strenght, and heihgt decrease which decreases with the increasing of addition. while addition of alginic acid produced gel with various texture characterics, depended on the level of addition

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha Arundinacea) Starch

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome the lack of native arrowroot starch in food processing application. The modifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly phosphate/STPP (4%, 5%, and 6%). These modifications significantly affected the composition of the amylose and amylopectin and the amount of phosphorus in the granules. Higher amounts of phosphate salt gave a higher phosphorus content, which increased the degree of substitution (DS) and the degree of cross-link. Arrowroot starch that was modified using a concentration of 8-10% propylene oxide and 1-2% STMP : 3-5% STPP produced a starch with < 0.4% phosphorus content. A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the modified granular arrowroot starch were examined through SEM testing, and its changed crystalline patterns through X-ray diffraction measurements. Especially, provision of a high concentration of propylene oxide (12%) combined with 3% STMP : 6% STPP affected the granular morphology and the crystallinity

Stabilisasi Bekatul dengan Ekstruder Ulir Ganda Menggunakan Response Surface Methodology

Keterbatasan pemanfaatan bekatul dalam pangan disebabkan oleh sifatnya yang mudah tengik sehingga perlu dilakukan stabilisasi. Penelitian ini bertujuan menentukan kondisi optimum stabilisasi bekatul dengan ekstruder ulir ganda tanpa die sebagai bahan bakuekstraksi protein. Optimasi kondisi stabilisasi bekatul dilakukan dengan menggunakan response surface methodology (RSM) dengan central composite design (CCD)dua faktor yaitu X1 (suhu/oC) dan X2 (kecepatan ulir/Hz).Pengolahan data menggunakan program Design Expert 7.0® yang memberikan model persamaan pengaruh suhu dan kecepatan ulir ekstruder terhadap respon kadar air, kadar protein terlarut, dan aktivitas lipoksigenase. Hasil optimasi memberikan kondisi suhu ekstrusi 130,96oC dan kecepatan ulir 26,65 Hz. Bekatul yang dihasilkan memiliki kadar air 7,02%, kadar protein terlarut 2,04%(bk), aktivitas lipoksigenase 0,007?mol/menit/ml, dan stabilitas oksidatif yanglebih tinggi yaitu 20,00 jam daripada bekatul yang tidak distabilisasi 13,50 jam