Kadar Glukosa, Alkohol Dan Citarasa Tape Onggok Berdasarkan Lama Fermentasi

Cassava starch industry is a byproduct solids derived from the extraction unit still contains a lot of carbohydrates to allow the tape to be made. Fermentation time required in the process of fermentation is 2-3 days, the appropriate time we will get a sense of tape that tastes a little sour and sweet with the scent of alcohol. The research objective was to determine levels of glucose, alcohol and flavour based on tape cassava fermentation time (0 days, 1 day, 2 days, 3 days, and 4 days). The results: significantly effect of fermentation duration on glucose, alcohol and organoleptic properties (fragrance, flavor, texture), whereas not significantly for color. Glucose and alcohol consentration on 3 days fermentation are 3.83 g% and 3.40% w/w, respectively. The best hedonic value on 3 days fermentation duration is 4.24 hedonic scale with criteria liked

Pengaruh Konsentrasi Tawas Terhadap Pertumbuhan Bakteri Gram Positif Dan Negatif

Bacteria growth with way of binner deviding, is one sel to part two. Time of generation is time by sel to require for to part, it kinds fate from species and condition of growth. The character of bacteries growth on food is heterotrof that need organic matters for it growth. The research was conducted in two phases, the first stage using the addition of Alum treatment 0,8%, 0,825%, 0,85%, 0,875%, 0,9%, 0,925%, 0,95% concentration and the second stage using 0%, 1%, 2%, 3%, 4% and 5% concentration. The result of research bacteri first stage is not indicate preferences gram positive bacteria or gram negative bacteria. The Second stage, the growth of gram positive bacteria inhibited at concentrations of 1% alum, whereas gram negative bacteria inhibited at concentrations of 2% alum. Statictic analyze with ANAVA indicate Alum concentrasion effect the growth of gram positive bacteria and gram negative bacteria. Key words = alum, bacterial growt

Kandungan Beta Karoten, Polifenol Total Dan Aktifitas ”Merantas” Radikal Bebas Kefir Susu Kacang Hijau (Vigna Radiata) Oleh Pengaruh Jumlah Starter (Lactobacillus Bulgaricus Dan Candida Kefir) Dan Konsentrasi Glukosa

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey's multiple comparison was conducted. Results: Culture concentration increased β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration

Hubungan Sanitasi Dengan Total Mikroba Dan Total Koliform Pada Jamu Gendong Di Rt,1 Rw.2 Kelurahan Kedung Mundu Kecamatan Tembalang Kota Semarang

The sellers ofjamu gendong was need observation in making and ready oftraditional beverage i, ord", not endanger health of society. The observation and inspection necessqry to be done to protect society ofcontagious disease pass beverage they sold. lYith existance of low sanitation can have an ffict on total microbe and total colifurm of jamu gendong. The objective of this research was to know the relation ofsanitatiott with total microbe and total colifurm at jamu gendong in RT. I RW.2 Kedung Mundu Village Tembalang Sub District Semarang City. The type of this research was explanatory research with Crossectional approach and survey of method with inspection at laboratory. Research sampel was total population that was l2 seller and subject of research was jamu gendong for inspection of total microbe and total colform. With I sort of jamu takenfrom each seller thatwas berqs kencur, so that total inspectionsampel was 12 sampel. Independen variable of this research was sanitation, dependen variable were total microbe and total colifurm which implied in jamu gendong. Score value of sanitation on this research between 2l up to 29, with mean 25,50 and standar deviation 2,43. After the categorize ; the sanitation of this research includes of enough c-otegory 000%r). Total microbe of this research between 4,2 x lAi/ml up to 8,8 x 105/ml, with meqn 1,2 x 104/mt standar devition 2,5513 x 1T5/ml, total coliftrm of this between 3 up n 2400 with mean 720,83 and standar deviation 911. Persuant to kolmogorov smirnov test the value of sanitationpvalue : 0,955 and total colifurm p-value : 0,339, meanings sanitation data and total colifurm hqve normat assumption, The value of total mikrobe p-value : 0,019, meanings total microbe data have not normal assumption. Persuant to result of Rank Spearman statistical test value of p equal to 0,002 (<0,05) and result of statistical corelation test of Pearson Produt Moment value of p equal to 0,025 (<0,05). There wassignificant corelation between sanitation with total microbe (r - 0,795) and sanitaion with total colifurm (r - 0,641) atjamu gendong

Social Context on an Agreement Letter of Sri Sultan Paduka Government of India Nederland and the Kingdom of Bima

The release of a treaty between Sri Sultan Paduka Government successor agreement Hindi Netherlands and the Kingdom of Bima is a related product. It means that a text of the letter agreement cannot be separated from the social context of the time. The theory of the social context LFS Hallidayan is adopted in a social context study. Data, collected from the literature and interview methods, are analyzed through the procedure of analyzing qualitative data instituted. The finding shows that a written agreement was made in an institutionalized situation in the kingdom of Bima involving both the Government of the India-Netherlands and the Kingdom of Bima. The Bima Kingdom became the emperor wrapper while the Hindi Netherlands government became the superior wrapper. The treaty governs the rights and obligations of both parties. This is written with regard to gender explanation of ideological hegemony, which includes the. Hindi Netherlands against the Bima Kingdom through the regulation of rights and obligations

Kadar Protein, Tensile Strength, Dan Sifat Organoleptik Mie Basah Dengan Substitusi Tepung Mocaf

The main ingredient to make a noodle is wheat flour, it affects the wheat flour import number in Indonesia, making it significantly increased. To overcome that issue, the wheat flour has to be substitued by local flour, the mocaf flour. The general objective of this research is to determine protein content, tensile strength, and the organoleptic characteristics of noodles with mocaf substitution. The research method is experiments type using completely randomized design (CRD) monofaktorial with mocaf substitution variation factor of 0%, 10%, 20%, 30%, 40%, 50% and 60%. The protein content, tensile strength, and organoleptic characteristic of products were analyzed. The statistical analysis result showed the mocaf substitution quantity had effect on protein content, tensile strength value and organoleptic characteristic in each treatment. The best result of this research is noodle with 20% mocaf substitution,3,766% protein content, 0,4875 N/mm2 tensile strength number, and 2,72 average value of organoleptic characteristic. The conclusion results of the research conducted on the mocaf substitution noodle showed the are real difference for each test performed, the correlation test showed the result of the protein content is directly proportionate to the tensile strength number

Mengurai Kerangka Legislasi Sebagai Instrumen Perwujudan Hak Asasi Manusia

This study seeks to examine the performance of legislation (lawmaking function) as the realization of human rights instruments. Scrutiny on the program period 2010-2014 national legislation, to determine the validity of the assuredness and values, human rights principles in the Law that were born in that period. The study was conducted by banging the process of formation of the Law, institutionalization are born by the state\u27s responsibility for human rights. The methods and approaches used in the study are in the type of normative or doctrinal study which aims to provide a systematic explanation of the rules, then analyzed the relationship between legislation and the realization of human rights as a state responsibility. Several approaches are used, among others, the statutory approach, the conceptual approach and the approach of the case. The relation between the lawmaking function with the realization of human rights, are in the state\u27s responsibility to look out of the politics of law. To parse each stage process that impact on the formal level, further analysis of the Law to include legal issues, regulatory patterns, models of responsibility of the state and its institutionalization. Proceeding from it, reflect on the process of legislation discover improper application of the limitation of the right, the context of government intervention and the application of the law. Collapsed it required for rights-based approach within the framework of law making function