Effects of heating on hydrophobicity, viscosity, and gelling properties of soy products

The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step applied to foods during processing. Changes in structural and functional properties can be affected by thermal or chemical treatments. The objective of this study was to evaluate the effect of heat on surface hydrophobicity, gelling properties, and viscosity of soy meal (SM), soy protein concentrate (SPC), and soy protein isolate (SPI). The soy products were subjected to heat at varying temperatures and heating times. Viscosity of soy protein products treated with heat increased for SM when temperature and heating times increased, but decreased for SPC and SPI. This may be due to the polysaccharides present in SM that could form starch gelation and increase meal viscosity. The surface hydrophobicity of the soy products increased when the proteins were treated with heat, possibly due to heat exposing the hydrophobic amino acids buried within the protein molecule making them become more hydrophobic on the surface of the molecule. When 8% suspensions (protein basis) were heated at 100°C, all soy products formed firm gels, indicating that protein plays an important role in gel network formation. Precaution must be taken to maintain functionality when heat processing is applied to food systems that contain soy protein products as functional ingredients

Analisis Kepuasan Konsumen terhadap Pelayanan Restoran Cepat Saji (Restoran X) dengan Metode Service Quality (Servqual)

RestaurantX is a fast food restaurant that emphasizes quality to obtain customer satisfaction. The process of fulfillment of consumer satisfaction, not only requires a quality product or service, but also requires a supportive service system. This study aims to analyze customer satisfaction ofRestaurantX service. The method used is Service Quality. This method measures the quality of service and be used to analyze the cause of a service problem. Dimensions used in this research are reliability, responsiveness, assurance, empathy, and tangible. Data collection techniques were conducted by distributing questionnaires to respondents. The result of the research using regression technique shows that the variables affecting customer satisfaction on RestaurantX service are clean environment both at the inside and the outside, lighting condition inside restaurant, list menu neatly and visibly clear by consumers, food portions served, and employees provide prompt and timely service. The result of the research by using Service Quality method states that RestaurantX service of employee responsive to consumer requirement and employees ability to respond consumer demand quickly need to improve due to big gap between expectation and consumer perceptio

Nutraceutical snack prepared from sprouted rough rice and green gram and its physicochemical properties and in vitro glycemic index

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks are a concern that can lead to being overweight or obese. Healthy alternatives can be germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives that can have health benefits. The objective of this research was to develop a healthy and nutritional snack chip from germinated rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low glycemic index. Rough rice and green gram were germinated for 1, 3, 5, and 7 days. There was a significant difference (P \u3c 0.05) in the changes in nutrient composition, antinutrients (trypsin inhibitor and lipoxygenases) activities, and physical properties: increase of protein and lipids, decrease of starch, change in water activity, decrease in trypsin inhibitor, lipoxygenase-1, and lipoxygenase-3 activity, and decrease in glycemic index. The results indicate that snack chips prepared using sprouted rough rice and green gram is a healthier alternative to the snack chips currently on the market and has the potential for marketing and an impact on wellness

Peningkatan Kualitas Lulusan SMK di Tengah Persepsi Masyarakat terhadap SMK

Mahasiswa Teknik Kimia Ubaya berhasil menjadi Juara 3 Lomba Karya Tulis Ilmiah Mahasiswa bidang pendidikan (LKTIM) tingkat Provinsi Jawa Timu

KAJIAN SOSIOLOGI HUKUM TERHADAP KEBERADAAN WARALABA MINIMARKET DI KOTA MAKASSAR

2013Dathiessa Claudia Horax (B11109276), ???Kajian Sosiologi Hukum \ud terhadap Keberadaan Waralaba Minimarket di Kota Makassar??? (dibimbing \ud oleh Musakkir selaku Pembimbing I dan Hasbir Paserangi selaku \ud Pembimbing II) \ud \ud Penelitian ini bertujuan untuk mengetahui dampak keberadaan \ud waralaba minimarket terhadap kehidupan sosial-ekonomi pedagang \ud kelontong di Kota Makassar serta perlindungannya terhadap pedagang \ud kelontong atas keberadaan waralaba minimarket di Kota Makassar. \ud \ud Penelitian ini dilaksanakan di Kota Makassar karena banyaknya \ud waralaba minimarket yang ???menjamur??? akhir-akhir ini dan menjadi saingan \ud bagi toko kelontong, dan masyarakat sebagai pelaku usaha dalam hal ini \ud konsumen, Dinas Perindustrian dan Perdagangan selaku instansi yang \ud bertanggung jawab atas usaha yang didirikan di Kota Makassar. Analisis \ud data dilakukan dengan menggunakan analisis kualitatif. \ud \ud Temuan yang diperoleh dari penelitian ini antara lain adalah: (1) \ud Dampak negatif yang ditimbulkan oleh waralaba minimarket bagi \ud pedagang kelontong yakni mengurangi pendapatan pedagang kelontong. \ud Dan alasan mengapa masyarakat Kota Makassar memilih berbelanja di \ud minimarket dibanding toko kelontong karena barang-barang yang dimiliki \ud minimarket lebih lengkap dengan harga yang relatif lebih murah dibanding toko kelontong. (2) Perlindungan terhadap pedagang kelontong atas \ud keberadaan waralaba minimarket di Kota Makassar belum ada upaya \ud konkret karena adanya perdagangan bebas sehingga diberikan \ud kesempatan bagi semua pihak dalam berusaha. Akan tetapi dalam \ud rencana peraturan daerah baru akan ada pengaturan mengenai \ud zonasi/jarak antara pelaku usaha waralaba minimarket

Media Interaktif Tentang Bahaya Merokok Bagi Pelajar

Education about the science of cigarette smoking and in the surrounding communities are very less, causing students to be less be equipped knowledge of the risks of smoking. At this point to understand or teach about the risks of smoking can use multimedia applications.This application will contain the risks of smoking to be attractive and easier where users will directly interact with the learning process. In the application there will be a kind of cigarette, a substance contained therein, the respiratory system, the risks of smoking, and the two games that make the application more attractive.Simulation and animation contained in the application will greatly assist users in understanding the process and understand the contents of the material and with a very easy to use application that will attract the interest of the learning process

Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice

Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented seeds were evaluated. Their powder was added to yeast medium at a concentration of 4–12 g/L. The behavior of two yeast strains (Angel brand super alcohol (S1) and Angel brand thermal-tolerant alcohol (S2)) was inspected. Titratable acidity, pH, °Brix, and density were evaluated during 144 h of fermentation. Sugar consumption was maximal after 72 and 48 h of fermentation for S1 and S2 yeast strains, respectively. The best ethanol yields of 0.19 and 0.22 g/g were obtained with S1 and S2 yeast strains, respectively, using 12 g/L of nutrients for the first and without nutrient supplementation for the second (control sample). The non-conventional nutrients from fermented P. biglobosa seeds seem to be favorablefor ethanol production using only S1 yeast strain

The Optimization of Biopolyol Synthesis from Liquefaction of Rice Straw Using Response Surface Method

Polyol has been widely used as a raw material for polyurethane production which has many applications in daily life such as foam synthesis, thermoset, thermoplastic and coating materials. In general, polyol derived from petroleum based product. As the limiting amount of polyol derived from petroleum and the demand of polyol is increasing, effort is needed to find out alternative raw materials in particular potential feedstock comes from agricultural waste. However, there are limited studies focused on the use of rice straw as material for synthesis of biopolyol. Rice straw is very potential raw material for synthesis of biopolyol as it contains lignocellulose hence through liquefaction process will produce biopolyol. Response surface method was performed to determine the optimal operating condition for the liquefaction process of rice straw indicated by high content of hydroxyl group. The effect of key independent variables of liquefaction temperature, reaction time, concentration of biomass and catalyst on the hydroxyl value of product was quantified. The liquefaction process was performed in a batch reactor equipped with thermometer and reflux condenser using glycerol as a solvent and reactant. A central composite design with four independent variables and one response function was applied to determine the influence of independent variables. The concentration of biomass and acid catalyst has significant effect on the hydroxyl value of biopolyol product. The hydroxyl value is a linear function of biomass and catalyst concentration. The optimal operating condition was achieved at a temperature of 60oC, reaction time of 60 minutes, 3% of biomass concentration and 0.5% of acid catalyst concentration. The viscosities of biopolyol obtained are in the range of 217.5 – 727.5 cP

ANALISIS KEPUASAN KONSUMEN TERHADAP PELAYANAN RESTORAN CEPAT SAJI (RESTORAN X) DENGAN METODE SERVICE QUALITY (SERVQUAL)

Restaurant X is a fast food restaurant that emphasizes quality to obtain customer satisfaction. The process of fulfillment of consumer satisfaction, not only requires a quality product or service, but also requires a supportive service system. This study aims to analyze customer satisfaction of RestaurantX service. The method used is Service Quality. This method measures the quality of service and be used to analyze the cause of a service problem. Dimensions used in this research are reliability, responsiveness, assurance, empathy, and tangible. Data collection techniques were conducted by distributing questionnaires to respondents. The result of the research using regression technique shows that the variables affecting customer satisfaction on Restaurant X service are clean environment both at the inside and the outside, lighting condition inside restaurant, list menu neatly and visibly clear by consumers, food portions served, and employees provide prompt and timely service. The result of the research by using Service Quality method states that Restaurant X service of employee responsive to consumer requirement and employees ability to respond consumer demand quickly need to improve due to big gap between expectation and consumer perception