Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs

Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough producers in Banyumanik, Semarang, Indonesia was then tested for starch hydrolysis, texture, chemical analyses, sensory, and hedonic test. The collected data were analysed using principal component analysis (PCA). Under the determined conditions, the optimal pH and AA/GA ratio were found to be 6.6 and 0.5. Regarding quality of processed doughs, the steamed dough exhibited a cohesive texture, a soft sensory profile with a pleasant aroma, sweet taste, and was most preferred by the panellists. The baked dough was hard in texture, high in ash content, and brown in colour. The fried dough poses high starch hydrolysis, chewy texture, adhesion, solid particles, protein content, and relatively high lipid. The sensory evaluation indicated that the fried dough poses an oily, rancid, foreign aroma, and bitter and salty taste. It can be concluded that at a temperature of 37 °C, an enzyme-to-substrate ratio of 100 mL/g, and a reaction time of 120 min, the optimal starch hydrolysis of processed wheat dough can be achieved at a pH of 6.6 and an AA/GA ratio of 0.5. Furthermore, steaming resulted in a unique property of dough compared to the baked and fried, while the latter two yielded products with similar properties

Sifat Fisikokimia dan Mikrobiologis Tepung Talas Fermentasi sebagai Tepung Alternatif.[Physicochemical and Microbiological of Fermented Taro Flour as Alternative Flour]

Talas merupakan komoditas hasil pertanian lokal yang mudah mengalami kerusakan dalam keadaan segar sehingga sering dimanfaatkan menjadi makanan olahan. Umbi talas (Colocasia esculenta L. Schott) termasuk sumber karbohidrat tinggi serta memiliki kandungan serat dan kalsium yang cukup besar sehingga baik untuk tubuh, maka penanganan umbi talas segar dimanfaatkan dan dibuat tepung talas terfermentasi. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan mikrobiologis dari tepung umbi talas yang difermentasi, dan membandingkan tepung talas fermentasi dengan tepung talas yang tidak difermentasi, hal ini sebagai salah satu upaya pengembangan produk. Penelitian ini dilakukan di Laboratorium Rekayasa Pangan dan Hasil Pertanian, Fakultas Peternakan dan Pertanian serta Laboratorium Terpadu Universitas Diponegoro pada bulan Juni – Agustus 2016. Tepung talas fermentasi dibuat dari umbi talas segar yang dipilih kualitas terbaik dan difermentasi dengan jenis kapang Aspergillus oryzae yang ditambahkan sebanyak 5% (b/v) dan bakteri Lactobacillus plantarum sebanyak 5% (v/v), setelah itu umbi dipanaskan dalam oven dengan suhu 115°C selama 2-3 jam, dan mengalami proses penepungan hingga menjadi butiran tepung yang halus. Data penelitian diolah dengan uji t jenis independent-sample t pada taraf signifikansi 5%. Masing-masing perlakuan diulang sebanyak 10 kali. Parameter yang diamati adalah uji kadar pati, kadar air, viskositas, total bakteri, analisa kapang khamir, dan uji densitas warna. Hasil penelitian menunjukan proses fermentasi dapat memperbaiki nilai kadar pati, kadar air, viskositas, total bakteri, kapang khamir, dan densitas warna pada tepung. Proses fermentasi dapat memecah karbohidrat lebih sederhana sehingga bahan lebih mudah di cerna. Hasil kadar pati sebesar 64,5% sampai 79,2%, kadar air sebesar 12,3% sampai 5,9%, nilai viskositas sebesar 13,6 cP sampai 25,1 cP, total bakteri sebesar 10 v 4 sampai 10 6 CFU/g, analisa kapang khamir sebesar 10 1 sampai 10 3 CFU/g, dan densitas warna sebesar 75% sampai 89%. Kesimpulan dari penelitian ini menunjukan tepung dengan proses fermentasi memiliki sifat fisikokimia dan mikrobiologis lebih baik dibanding dengan tepung tanpa fermentasi

Perubahan Mutu Ikan Manyung Selama Pengasapan pada Suhu 60oC

Penelitian ini bertujuan untuk  mengetahui perubahan mutu ikan selama proses pengasapan dengan kabinet pengasap pada suhu 60oC. Setidaknya 3 sampel ikan diasap dengan durasi: 20, 40, 60, 80, 100 menit. Mutu ikan kemudian diuji dengan metode sebagai berikut. Kadar air secara gravimetri, aktivitas air dengan aw meter, kadar protein secara metode Kjeldahl, tekstur secara texture profile analysis dan warna dengan digital color meter. Analisis regresi terhadap data mutu menghasilkan persamaan sebagai berikut. Kadar air: y= -0.0361x+75.578, aw: y = -0.0001x+0.9609, protein y= -0.0441x+19.538, tekstur:  hardness, cohesiveness, adhesiveness dan springiness berturut-turut yaitu y= 2.5417x+110.89, y= 2E-06x3–0.0003x2+0.0118x+ 0.4625, y= 1E-05x2+6E-05x+0.039, dan y= 0.007x+3.0857, warna: y= -0.321x+65.592. Berdasarkan persamaan yang diperoleh, untuk mendapatkan ikan asap dengan kadar air sesuai SNI yaitu sebesar 60 % diperlukan durasi pengasapan selama 431,52 menit. Durasi pengasapan ini diduga menghasilkan ikan asap dengan kadar air sebesar 60% dan akan memiliki nilai aktivitas air sebesar 0,917, kadar protein 0,508%, tekstur hardness, cohesiveness, adhesiveness dan springiness berturut-turut yaitu 1207,684 g-force, 110,397 g-force, 1,926 g-force, dan 6,106 g-force sedangkan intensitas warna L* -68,925

Corrigendum to "The knowledge of Indonesian pediatric residents on hyperbilirubinemia management" [Heliyon 7 (4) (2021) e06661]

[This corrects the article DOI: 10.1016/j.heliyon.2021.e06661.]

The knowledge of Indonesian pediatric residents on hyperbilirubinemia management

Hyperbilirubinemia in the newborn occurs more frequently in Indonesia. Therefore, it is important that pediatric residents in Indonesia acquire adequate knowledge of hyperbilirubinemia management. This study aims to determine the pediatric residents' knowledge on hyperbilirubinemia management, whether they follow recommended guidelines, and whether differences exist between five large Indonesian teaching hospitals. We handed out a 25-question questionnaire on hyperbilirubinemia management to pediatric residents at five teaching hospitals. A total of 250 questionnaires were filled in completely, ranging from 14 to 113 respondents per hospital. Approximately 76% of the respondents used the Kramer score to recognize neonatal jaundice. Twenty-four percent correctly plotted the total serum bilirubin levels (TSB) on the phototherapy (PT) nomograms provided by the American Academy of Pediatrics (AAP) and the National Institute for Health and Care Excellence (NICE) for full-term and nearly full-term infants. Regarding preterm infants <35 weeks' gestational age, 66% of the respondents plotted TSB levels on the AAP nomogram, although this nomogram doesn't apply to this category of infants. Seventy percent of residents knew when to perform an exchange transfusion whereas 27% used a fixed bilirubin cut-off value of 20 mg/dL. Besides PT, 25% reported using additional pharmaceutical treatments, included albumin, phenobarbitone, ursodeoxycholic acid and immunoglobulins, while 47% of the respondents used sunlight therapy, as alternative treatment. The limited knowledge of the pediatric residents could be one factor for the higher incidence of severe hyperbilirubinemia and its sequelae. The limited knowledge of the residents raises doubts about the knowledge of the supervisors and the training of the residents since pediatric residents receive training from their supervisors

DECISION-MAKING MATERNAL IN MALAKA EAST NUSA TENGGARA: HOW DO THE DEMOGRAPHIC FACTORS?

The Maternal and Child Health program receives special attention in health development efforts because women and children are the most vulnerable targets for morbidity and mortality. In some areas, it still shows high mortality cases. One of the provinces that has a high mortality rate in Indonesia is the Province of East Nusa Tenggara (NTT)

Pengaruh Variabel Keuangan dan Non-keuangan terhadap Underpricing Saham pada Perusahaan Jasa Saat Initial Public Offering (Ipo) di Bursa Efek Indonesia (Bei): Studi Kasus pada Saham Syariah dan Non Syariah Periode 2012-2017

This study aims to investigate the factors that influence the underpricing of stocks in service companies during an initial public offering (IPO) on Bursa Efek Indonesia (BEI) for the period 2012-2017 (Comparison of Sharia and non-sharia stocks). The data used in this study consist of 20 stocks that experienced the underpricing from a total of 44 IPOs of sharia-compliant service companies and 19 stocks that experienced the underpricing from a total of 32 IPOs of non-shariah-compliant service companies. The research approach used is a quantitative approach with multiple linear regression analysis techniques. This research reveals that the underwriter reputation and auditor reputation have a significant effect on the underpricing at the IPO on Bursa Efek Indonesia (BEI) for the period 2012-2017