Karakteristik Fisik, Mekanik dan Sensoris Edible Film dari Pati Talas pada Berbagai Konsentrasi Asam Palmitat

Tujuan penelitian adalahuntuk mengetahui konsentrasi asam palmitat terhadap karakteristik fisik, mekanik dan sensoris edible film. Penelitian ini dilakukan dengan menggunakan 4 taraf perlakuan konsentrasi asam palmitat yaitu 5%, 10%, 15% dan 20% (b/b polimer). Para meter pengamatan meliputi karakteristik fisik (WVTR, ketebalan, WHC dan OHC), karakteristik mekanik (tensile strength dan elongasi) serta karakteristik sensoris berdasarkan warna edible film. Hasil penelitian menunjukkan bahwa kondisi optimum pembuatan edible film terhadap karakteristik fisik diperoleh pada konsentrasi asam palmitat 15% (b/b polimer) yang meliputi laju transmisi uap air (WVTR) 5,75 g.m-2.jam-1, ketebalan 0,18 mm, WHC 5,24 g/g dan OHC 3,41 g/g. Karakteristik mekanik edible film yang optimum diperoleh pula pada konsentrasi asam palmitat 15% (b/b polimer) dengan nilai elongasi 8,92%. Sedangkan karakteristik sensoris terhadap warna edible film umumnya dapat diterima oleh panelis

Hidrolisis Selulosadari Bahan Pod Husk Kakao Menggunakan Asam Klorida

The aims of this experiment were to obtain the best concentration of HCl and the optimum length of boiling time in producing liquid sugar from cacao pod husk. Analysis of data of extracted cellulose (Phase I) used completely randomized design (CRD), which consisted of 3 NaOH concentrations tested namely : 10%, 12% and 14%. Each treatment was replieated 4 times, and therefore there were 12 experimental units used. Analysis of variance showing significant or highly significant effects were subsequently analysed by HSD at 5% or 1%, respectively. Experimental design used in the hydrolysis of cellulose (Phase II) was randomized block design (RBD) with four levels of hydrochloric acid (HCl) tested, namely: K1 = 1%; K2 = 1.5%; K3 = 2% and K4 = 2.5%. Treatments were grouped based on the length of pod husk cellulose hydrolysis time in hydrochloric acid solution, namely R1 = 2 hours, R2 = 4 hours, R3 = 6 hours, R4 = 8 hours, R5 = 10 hours and R6 = 12 hours. Each treatment was replicated three times in each group, and therefore there were 72 experimental units observed. Analysis of variance showing significant or highly significant effects were subsequently analysed by HSD at 5% or 1%, respectively. The best NaOH concentration was obtained at 12% and the optimum length of boiling time was 8 hours

Pembuatan Minuman Instan Fungsional dari Bioaktif Pod Husk Kakao

This research consists of two stages in which the first stage aims to find out the weight of the best cocoa pod husk powder that can be produced instant cacao pod husk beverages. The results of the analysis of the antioxidant capacity levels of total phenol showed that the use of dried cocoa pod husk by ethanol solvent has the highest level of both total phenols and antioxidant capasity. The second phase activity aims to find out the levels of total phenols and antioxidant capacity of instant beverages from various extracts of cocoa pod husk. This study used a completely random design (CRD) with one factor which was consisting of four levels namely cocoa pod husk weight 5 g, 10 g, 15 g and 20 g. Maltodextrin 20 g and 10 g of sucrose was added to thicker the instant beverage. The analysis showed that the highest of total phenols and antioxidant capacity in the drink when used 20 g of cocoa pod husk. The best phenols and antioxidant capacity content was from 10 g cocoa pod husk extratraction thus this amount has to be used as standard to produce this instant drink

Karakteristik Fisik dan Kimia Mie Antioksidan dari Pati Sagu dengan Ekstrak Kulit Buah Naga Merah

The objective of this research was to figure out the physical and chemical characteristic of antioxidant noodle and sago starch with peels extract of red dragon fruit. The reseach design was used Completely Randomized Design with six treatment and triplicate in order to obtain 18 units of trials. The treatment that have been tried namely sago paste that mixed into sago starch that consist of six levels : 100 g; 110 g; 120 g; 130; 140 g dan 150 g. The observation variable that to done including water content, water holding capacity (WHC) and oil holding capacity (OHC), cooking loss and antioxidant content. The data were analysed with analysis of variance and continued with further test of honestly significance difference (HSD) 5%. The result of research shown that the water content tend to increase with the increased of sago starch. Cooking loss tend to increase with increased amount sago starch (110 to 150 g). The antioxidant properties of the noodles are best obtained in the treatment of sago starch 100 g

Karakteristik Fisik dan Kimia Mie Antioksidan dari Pati Sagu dengan Ekstrak Kulit Buah Naga Merah

The objective of this research was to figure out the physical and chemical characteristic of antioxidant noodle and sago starch with peels extract of red dragon fruit. The reseach design was used Completely Randomized Design with six treatment and triplicate in order to obtain 18 units of trials. The treatment that have been tried namely sago paste that mixed into sago starch that consist of six levels : 100 g ; 110 g ; 120 g; 130; 140 g dan 150 g. The observation variable that to done including water content, water holding capacity (WHC) and oil holding capacity (OHC), cooking loss and antioxidant content. The data were analysed with analysis of variance and continued with further test of honestly significance difference (HSD) 5%. The result of research shown that the water content tend to increase with the increased of sago starch. Cooking loss tend to increase with increased amount sago starch (110 to 150 g). The antioxidant properties of the noodles are best obtained in the treatment of sago starch 100 g

Sintesis Dan Karakterisasi Bioplastik Berbasis Pati Sagu (Metroxylon SP)

Tujuan umum penelitian ini adalah modifikasi sintesis dan karakteristik bioplastik berbasis pati sagu dengan asam asetat dan gliserol. Karakterisasi bioplastik meliputi laju transmisi uap air (WVTR), kemampuan menahan air (WHC), kemampuan menahan minyak (WHC), kekuatan tarik, pemanjangan, kristalinitas, spektra molekul oleh FT-IR dan biodegradasi. Penelitian ini menggunakan 8 kombinasi perlakuan meliputi 4,4%, 5%, 5,5%, 6,2%, 4,3%, 4,9%, 5,3% dan 6,1%. Hasil analisis menunjukkan bahwa perlakuan dengan penambahan asam asetat dan gliserol telah meningkatkan sifat fisik dan mekanik bioplastik. Hasil analisis laju transmisi uap air (WVTR) berbeda nyata pada perlakuan 6,1%, 5% dan 4,3% (penambahan asam asetat + gliserol). Hasil WVTR terbaik pada perlakuan 6,1% (penambahan asam asetat 10 mL + gliserol 3 mL) dengan nilai 5,28 g/m2.jam, hasil analisis ketebalan 0,021 cm, kekuatan tarik 3,72 MPa, pemanjangan 16,65%, kristalin 14,39%. Hasil analisis FT-IR menunjukkan bahan kimia pada gugus fungsi terjadi kemiringan gugus –OH yang diduga akibat adanya reaksi antara molekul biopolimer dengan asam asetat dan gliserol. Hasil analisis menunjukkan bioplastik berbasis pati sagu dengan bahan asam asetat dan gliserol dapat terdegradasi secara alami dengan media pasir dan mikroba EM4 selama 24 hari

Is Entrepreneurial Success Predictable? An Ex-Ante Analysis of the Character-Based Approach

This paper empirically analyzes whether the character-based approach, which focuses on the personality structure and the human capital of business founders, allows prediction of entrepreneurial success. A unique data set is used consisting of 414 persons whose personal characteristics were analyzed by different methods, namely an one-day assessment center (AC) and a standardized questionnaire, before they launched their business. Results are partly unexpected and weaker than previous ex-post findings: first, we found correlations between the AC data and the questionnaire in one subgroup only. Second, the predictive power of the AC data is slightly better than that of the questionnaire, but lower than expected in theory. Interestingly, for those subgroups where the AC data have low predictive power, the questionnaire does better. Third, when success is measured in terms of employees hired, the character-based approach is a poor predictor. Copyright 2008 The Authors.

The opportunity of magnetic induction tomography modality in breast cancer detection

The needs for non-invasive technique in breast cancer detection could enhance and preserve the future of medical field in Malaysia as well as countries around the world. Breast cancer has become the main concern nowadays not only for women but for man as well. In overall, the risk of women getting breast cancer is higher than man due to the denser tissue of breast in women compare to man. Beside the unawareness for the disease, the reason which contributes to this increasing number of breast cancer reported is also due to the limitations arising from modalities such as MRI, Mammography, ultrasound and other modalities. An alternative to current technologies should be improved for early detection and treatment which causes no physical harm to patients if possible. Thus, non-invasive and better technology in detecting breast cancer is very much needed in the current market. This paper will be discussing the insights of Magnetic Induction Tomography techniques in breast cancer detection

Open innovation and social media use towards informatics reporting: a systematic literature review

In the realm of technology development, open innovation paradigm and social media have both acquired massive attention in extensive researches since past several years. Social media, as the key medium has abundant to offer to support open innovation, thus successful innovation is the key to business rapid growth. This research provides a systematic literature review to identify, classify and summarize the factors of open innovation and social media use towards informatics reporting. Informatics reporting through this dynamic channel have been realized by many organizations nowadays, nonetheless greater number still confine with the traditional reports and are not ready to have linkage with social media platforms. Social media has been absolutely recognized as a powerful communication resource to engage stakeholders in virtual community. Hence, the result from the review suggests that there were six factors impacted open innovation and social media use towards informatics reporting, with transparency being the dominant factor. Eventually, these findings may ease the process of developing a model for open innovation paradigm implementing online platforms in organizations informatics reporting. All in all, this research shall assist organizations to plan and strategize the implementation of open innovation in social media platform for the advantage of their succeeding triumph