Penentuan Waktu Standar Proses Pemotongan dan Penghalusan Kayu pada Pembuatan Furniture Kayu Jati

Furnitur merupakan istilah yang digunakan untuk perabotan rumah tangga seperti tempat penyimpanan barang, kuri dan meja makan. Kayu jati merupakan salah satu bahan pembuat furnitur yang menjadi kegemaran pelanggan karena kekuatannya. Perusahaan CV. Sanggar Putra Kalingga melakukan produksi jika mendapat pesanan/orderan dari pelanggan. Hal utama yang diprioritaskan oleh setiap Perusahaan manufactur adalah waktu yang tepat untuk memenuhi permintaan pelanggan, termasuk CV. Sanggar Putra Kalingga Medan, oleh karena itu perlu diketahui waktu standar produksi. Waktu Standar adalah waktu yang dibutuhkan untuk menyelesaikan suatu siklus pekerjaan yang dilakukan menurut metode kerja dan kecepatan normal dengan pertimbangan faktor penyesuaian ditambah kelonggaran waktu untuk keperluan pribadi dan lain-lainya yang tidak terduga. Penelitian ini memuat peta kerja dan perhitungan waktu standar pada proses pemotongan kayu dan proses penghalusan kayu pada pembuatan kursi makan. Dari hasil penelitian yang dilakukan diperoleh hasil waktu standar pada proses pemotongan kayu sebesar 49,28 menit. Pada proses penghalusan kayu didapat waktu standar sebesar 50,51 menit

Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes.

Native granular starches (corn, cassava, mung bean, and sago) were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 °C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enzymatic erosion occurred mainly at the surface for cassava, whereas isolated porous structures were observed in hydrolyzed mung bean and sago starch. The amylose content was significantly lower in all starches except for sago starch. The powder X-ray diffraction of all starches showed no significant changes after hydrolysis, but hydrolyzed starches showed a more crystalline nature. The action of enzymes caused significant changes in some pasting properties and in the swelling/solubility of starches. Evidently, enzymes were able to hydrolyze granular starches to a variable degree at sub-gelatinization temperature, and produced a relatively high degree of conversion

Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers

This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by farinograph and extensograph. Three origins of (NSP) extracted were used: cassava peels, coarse and fine portions from cassava flesh. The isolation of NSP was done by using water extraction method and designated as water-extractable (WEP) and water un-extractable non starch polysaccharides (WUP). The percentage yield of WEP (0.24 - 1.64%) from water extraction was significantly lower as compared to WUP (2.58 - 4.33%). Upon the incorporation of 5% NSP, the cassava flour showed lower moisture content compared to the sample without the addition of NSP, while fats and crude fiber content of cassava flours were found to be increased upon the incorporation of 5% NSP from all origins. Swelling power and solubility of cassava flour were being reduced upon the incorporation of 5% of NSP from cassava peel and coarse portion of cassava flesh. The changes in dough characteristics showed that water absorption of the samples upon the addition of 5% NSP into wheat flour was found to be higher compared to control wheat flour. In contrast, dough stability and extensibility, tolerance index, resistance to extension, as well as the work input necessary for dough deformation from wheat flour with addition of 5% NSP resulted lower than control wheat flour. Overall, NSP extracted from cassava peels and coarse portion of cassava flesh performed similar characteristics and functional properties upon the incorporation into the flour

Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats

A novel functional pumpkin-based beverage fermented by Lactobacillus mali K8 (FPJ) was produced. FPJ possessed higher ferric reducing antioxidant power (FRAP, 270.76 μM TE/100 ml) and radical scavenging activity (RSA‒IC50, 7.56 mg ml‒1) compared with non-inoculated control (PJ) (102.99 μM TE/100 ml and IC50 52.78 mg ml‒1). Up to an IC50 of 23.71 and 5.27 mg ml‒1 of α-amylase and α-glucosidase inhibitions were demonstrated by FPJ, close to that of acarbose (IC50 4.86 and 0.048 mg ml‒1, respectively). Oral administration of FPJ significantly lowered post-meal blood glucose levels in low-dose streptozotocin (STZ) and high-fat diet-treated rat – a reduction of incremental areas under the curve 2334 versus 2689 mmol min l‒1. Thus, it may open new dietary measure in managing postprandial hyperglycaemia

Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants

Two types of eggplants (Solanum melongena L.), Chinese Eggplant and Indian Eggplant were cooked at three different cooking methods including frying, grilling and superheated steam (SHS). The objective of this research was to discover the effect of different cooking methods on the quality attributes of eggplant in terms of the physico-chemical properties, antioxidant properties and overall acceptability. The conditions for frying and grilling were set at 170°C for 7 minutes meanwhile; two parameters were used in SHS including 170°C for 7 minutes and 220°C at 15 minutes as the optimum conditions. SHS gives highest results in terms of physicochemical properties and antioxidant properties but frying methods gain high scores for the overall acceptability. Based on the results it can be concluded that even though SHS gives healthier and better results of the eggplant, but, texture, taste and aroma will influence on the acceptability of the final food products

Automation, Population density, Precision farming, Rice production, Sensor

This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable acidity have gained the highest score in the hedonic sensory test, with overall acceptability ranging from “like slightly” to “like moderately”. Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated sapodilla juice has lower pH (3.35), higher titratable acidity content (0.40%) and total soluble solid (25oBrix) than pure sapodilla juice. The total phenolic (469.82 mg GAE/L) and ascorbic acid contents (3.60 mg/100 mL) of formulated sapodilla juice which consists only 50% of sapodilla juice showed the lower value than the pure sapodilla juice. Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning. In microbiology total plate count, no colony formed on the formulated juice, whereas the mean number of colony forming units (CFU) in pure juice was 169318.18 CFU/ml juice stored in room temperature (28°C) for a week. These results revealed that the formulated juice had better microbial stability than pure juice

Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes

Native granular starches (corn, cassava,mung bean, and sago)were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 ◦C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enzymatic erosion occurred mainly at the surface for cassava, whereas isolated porous structures were observed in hydrolyzed mung bean and sago starch. The amylose content was significantly lower in all starches except for sago starch. The powder X-ray diffraction of all starches showed no significant changes after hydrolysis, but hydrolyzed starches showed a more crystalline nature. The action of enzymes caused significant changes in some pasting properties and in the swelling/solubility of starches. Evidently, enzymes were able to hydrolyze granular starches to a variable degree at sub-gelatinization temperature, and produced a relatively high degree of conversion

Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach

The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inoculum and ingredient concentration with response variables (fermentation time at the fermentation endpoint pH 4.5, survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tract enzyme fluids, α-glucosidase inhibitory activity and sensory overall acceptability after 4 weeks of refrigerated storage) was investigated using response surface methodology. Optimal formulation was obtained at an approximation of 40% pumpkin puree concentration, 8 Log CFU/mL inoculum and at 35 °C. The product derived from this optimum formula reached the fermentation endpoint after 28.34 ± 0.10 h and the quality change during 4 weeks storage was studied. The product achieved 88.56 ± 0.67% of L. mali survival after treatment with simulated gastric and intestinal juices; demonstrated 95.89 ± 0.30% α-glucosidase inhibitory activity, as well as scored 6.99 ± 0.40 on sensory overall acceptability after 4 weeks of storage. These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability, thus may offer a dietary means for the management of hyperglycaemia. Keywords: Probiotics, Response surface methodology, Box-Behnken, Hyperglycaemia, Functional foo