Physically modified of sweet potato flour (Ipomea batatas) by variation of steaming time and drying method

The major component of sweet potato flour is carbohydrate presented as starch. As other types of native starch that lack of physical and chemical characteristics, the sweet potato flour then is very limited in use. To improve the starch characteristics, it can be made by modifying the starch physically. This study was focused on modification of starch phisically by using autoclaving-cooling method with differ in steaming times (15 and 30 minutes) and drying methods (oven and sun drying). The results showed that the modified flour of sweet potato by autoclaving-cooling for one cycle has produce sweet potato flour with a granular structure that can expand and break, lower in starch content, higher in freezing and thawing stability, higher in water absorption index, and lower in hot and cooling viscositie

PENGARUH PEMBIAYAAN QARDH, RAHN, DAN IJARAH TERHADAP PROFITABILITAS BANK SYARIAH MANDIRI PERIODE 2016-2020

Penelitian ini bertujuan untuk mengetahui pengaruh pembiayaan Qardh, Rahn, dan Ijarah terhadap profitabilitas Bank Syariah Mandiri periode 2016-2020. Fokus penelitian adalah pembiayaan qardh, rahn dan ijarah terhadap profitabilitas Bank Syariah Mandiri dimana data yang diperoleh dari laporan tahunan Bank Syariah Mandiri periode 2016-2020. Pendekatan yang digunakan pada penelitian ini adalah pendekatan kuantitatif. Jenis data yang digunakan adalah data kuantitatif dengan sumber data sekunder dengan jenis data time series. Subjek penelitian ini adalah laporan keuangan Bank Syariah Mandiri dalam periode waktu tahun 2016 sampai tahun 2020. Data akan diolah dengan menggunakan metode analisis regresi linier berganda menggunakan aplikasi spss versi 24. Hasil penelitian menunjukan bahwa secara simultan, ketiga variabel pembiayaan qardh, rahn dan ijarah mempengaruhi profitabillitas Bank Syariah Mandiri. Dan secara parsial dari hasil analisis data pada periode 2016 sampai 2020 menyatakan bahwa variabel pembiayaan qardh dan rahn berpengaruh signifikan terhadap profitabilitas Bank Syariah Mandiri apabila diukur dengan Return on Asset (ROA). Sedangkan pembiayaan ijarah tidak berpengaruh signifikan terhadap profitabilitas Bank Syariah Mandiri. Hasil tersebut mengindikasi bahwa setiap kenaikan satu persen pembiayaan berpengaruh terhadap profitabilitas Bank Syariah Mandiri yang dilihat pada periode 2016-2020

Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu Segar dan Produk Olahannya

Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures. However, traditionally a number of processed sweet potato products involve heat treatment. This study aimed to assess the reduction of anthocyanins content in processed sweet potato products (flour, chips, sweet potato, steamed, boiled, and fried pieces) from two types of local purple fleshed sweet potato (light purple and dark purple), therefore it might provide useful information stages in order to maintain the content of anthocyanins. The experiment was arranged in a Randomized Complete Block Design (RCBD) of factorial arrangement treatments (two types of purple fleshed sweet potato, and five types of purple fleshed sweet potato processed products). The main analysis parameter are anthocyanins content and antioxidant activity. The anthocyanins content of dark purple fleshed sweet potato was 61.85 mg/100g, 17 times higher than light purple fleshed sweet potatoes 3.51 mg/100g. Dark purple fleshed sweet potatoes have antioxidant activity approximately 59.25%, greater than light purple fleshed sweet potatoes 56.64%. Decrease in anthocyanins content for processed products from both types of purple sweet potatoes showed the same trend. Purple sweet potato processed products that able to maintain fairly high the content of anthocyanins (the lowest rate of decline in anthocyanin levels) were obtained on a steamed sweet potato (34.14% for dark purple and 42.16% for light purple), while the highest reduction obtained on the product chips (95.21% for dark purple and 88.47% for light purple). Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips.ABSTRAKUbi jalar ungu potensial sebagai sumber antosianin yang dapat berfungsi sebagai antioksidan, antimutagenik, dan antikarsinogenik. Antosianin dapat rusak akibat suhu tinggi (pemanasan) yang biasa digunakan dalam pembuatan sejumlah produk olahan ubi jalar. Penelitian ini bertujuan untuk mengkaji pengurangan/kehilangan antosianin pada produk olahan ubi jalar (tepung, keripik, ubi jalar kukus, rebus, dan goreng) dari dua jenis ubi jalar ungu lokal di Saree, Aceh Besar (ungu muda dan ungu pekat) sehingga dapat memberikan informasi proses pengolahan yang paling dapat mempertahankan kandungan antosianin. Penelitian disusun dengan Rancangan Acak Kelompok (RAK) faktorial 2 faktor, yaitu jenis ubi jalar ungu dan jenis produk olahan ubi jalar. Parameter analisis utama adalah kandungan antosianin dan aktivitas antioksidan. Ubi jalar ungu pekat mengandung antosianin 61,85 mg/100 g, 17 kali lebih tinggi dibandingkan dengan kandungan antosianin ubi jalar ungu muda 3,51 mg/100 g. Ubi jalar ungu pekat memiliki aktivitas antioksidan 59,25 %, lebih besar dibandingkan dengan ubi jalar ungu muda 56,64 %. Penurunan kandungan antosianin pada produk olahan dari kedua jenis ubi jalar menunjukkan kecenderungan yang sama. Produk olahan ubi jalar ungu yang paling mampu mempertahankan kandungan antosianin diperoleh pada ubi kukus yaitu 34,14 % (ungu pekat) dan 42,16 % (ungu muda), sedangkan tingkat penurunan tertinggi diperoleh pada produk keripik yaitu 95,21 % (ungu pekat) dan 88,47% (ungu muda). Penurunan aktivitas antioksidan juga berbanding lurus dengan penurunan kadar antosianin pada semua produk olahan, kecuali pada produk olahan keripik

Penggunaan Bahan Pengisi terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe

The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and banana flour as one factor, and tempeh and tofu as another factor. Moisture and raw protein content of vegetarian nuggets produced in this study was in accordance with the Indonesia Standard (SNI). Moisture was less than 60 percent and raw protein was above 12 percent. The highest organoleptic test was obtained from the nugget made of the combination of sago as filler and tofu as protein source. The nugget contained 60.00, 14.89, 28.89 and 2.00 percent of moisture, raw protein, raw fat and ash content, respectively. The organoleptic scores were 2.70, 3.58, 3.50, 3.53 and 3.62 for color, aroma, taste, texture and springiness, respectively.Keywords: nugget, vegetarian nugget, fille

Kajian Pembuatan Permen Jelly dari Buah Tanjung (Mimusops elengi L)

Tanaman tanjung (Mimusops elengi L.) merupakan tanaman pelindung yang banyak ditanam diperkarangan kantor, sekolah maupun dipingir-pinggir jalan dan hutan kota. Bagian tanaman tanjung yang biasa dimanfaatkan yaitu bunga, daun, akar dan kulit batang sedangkan buahnya tidak termanfaatkan sama sekali. Buah tanjung memiliki rasa sepat sehingga masyarakat tidak menyukainya. Rasa sepat pada buah bisa dikurangi dengan merendam buah dengan larutan kapur sirih. Salah satu cara yang dilakukan agar buah tanjung tidak terbuang yaitu dengan mengolahnya menjadi permen jelly. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman buah tanjung dengan larutan kapur dan konsentrasi gula terhadap karakteristik permen jelly yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK Faktorial) dengan 2 faktor. Faktor pertama yaitu lama perendaman buah tanjung dengan larutan kapur (J) dengan 3 taraf yaitu 12 jam (J1), 24 jam (J2) dan 36 jam (J3). Faktor kedua yaitu konsentrasi gula (G) dengan 3 taraf yaitu 70% (G1),  90% (G2) dan 110% (G3). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian lama perendaman buah tanjung berpengaruh sangat nyata terhadap rasa dan berpengaruh nyata terhadap tekstur permen jelly yang dihasilkan. Semakin lama perendaman buah tanjung maka rasa kelat pada buah tanjung akan semakin berkurang. Konsentrasi gula yang berpengaruh sangat nyata terhadap kadar air permen jelly buah tanjung. Semakin besar konsentrasi gula yang ditambahkan maka kadar air permen jelly yang dihasilkan semakin rendah. Interaksi lama perendaman buah tanjung dan konsentrasi gula berpengaruh nyata terhadap rasa permen jelly yang dihasilkan. Berdasarkan nilai organoleptik, buah tanjung yang direndam dengan larutan kapur sirih selama 24 jam dan konsentrasi gula 90% merupakan kombinasi perlakuan terbaik dalam pembuatan permen jelly buah tanjung, yang menghasilkan permen jelly dengan kadar air 10,58%, pH  4,42, organoleptik warna 3,63 (suka), aroma 3,77 (suka), rasa 4,33 (suka) dan tekstur 4,66 (sangat suka).Kata kunci: buah tanjung, konsentrasi gula, lama perendaman, larutan kapur, permen jell

THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION

The aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like

KARAKTERISTIK BIODIESEL HASIL TRANSESTERIFIKASI MINYAK JELANTAH MENGGUNAKAN TEKNIK KAVITASI HIDRODINAMIK

This study undertakes the transesterification process of used cooking oils that have undergone a process of esterification. The transesterification process carried out by reacting methanol and esterified used cooking oil using KOH as catalyst. Stirring technique used is based on hydrodynamic cavitation. This research aims to study the characteristics of biodiesel that made from transesterified used cooking oil with different concentrations of methanol. The concentration of methanol used consists of 5 (five) level are: 99.9%, 95%, 90%, 80%, and 70%. The transesterification process using hydrodynamic cavitation technique with a 99.9% concentration of methanol result in biodiesel with characteristics consistent by Indonesian National Standard (SNI). In this condition, biodiesel produced 92.93% of the yield which has characteristics of acid number 0.80 mg KOH / g, total glycerol 0.045%, alkyl ester 99.45%, iodine number 14.92 g I2/100 g,  viscosity 2,35 mm2 / s , density 0.87745 g/cm3  and pH value 4.885. Based on research, the concentration of methanol lower than 99.9% not yet can produce biodiesel from used cooking oil that have characteristics according to Indonesian National Standard (SNI). 

Teknik Ekstraksi dan Nanoenkapsulasi Komponen Bioaktif Buah Malaka: Tinjauan Literatur

The bioactive components of malacca (Emblica officinalis), which consist of phenolic, alkaloids, phytosterols, organic acids, and vitamins, are valuable for human health. The yield and quality of the bioactive components in the extract highly depend on the extraction technique, so it is essential to know the development of research on extraction techniques of the bioactive components of malacca fruit. In addition, the bioactive components in the extract have limitations in their application due to their stability, solubility, absorption, and bioavailability properties. Currently, nanoencapsulation technology has been applied to extracts of bioactive components to improve their properties. This review aims to provide comprehensive information about extraction techniques to obtain bioactive components of malacca fruit and presents the technique and purpose of the nanoencapsulation of malacca fruit extract. In addition to conventional techniques, several modern extraction techniques such as microwave-assisted extraction (MAE), ultrasound (UAE), pulsed electric field (PEF), and supercritical fluid (SFE) have been used to extract bioactive components of malacca fruit. Modern extraction techniques can produce extracts of bioactive components with higher yields than conventional techniques. The application of nanoencapsulation technology to malacca fruit extract consists of nanoliposomes and nanoparticles can increase permeability, antioxidant activity, antidiabetic and anti-inflammatory properties of malacca fruit extract

Impact of opioid-free analgesia on pain severity and patient satisfaction after discharge from surgery: multispecialty, prospective cohort study in 25 countries

Background: Balancing opioid stewardship and the need for adequate analgesia following discharge after surgery is challenging. This study aimed to compare the outcomes for patients discharged with opioid versus opioid-free analgesia after common surgical procedures.Methods: This international, multicentre, prospective cohort study collected data from patients undergoing common acute and elective general surgical, urological, gynaecological, and orthopaedic procedures. The primary outcomes were patient-reported time in severe pain measured on a numerical analogue scale from 0 to 100% and patient-reported satisfaction with pain relief during the first week following discharge. Data were collected by in-hospital chart review and patient telephone interview 1 week after discharge.Results: The study recruited 4273 patients from 144 centres in 25 countries; 1311 patients (30.7%) were prescribed opioid analgesia at discharge. Patients reported being in severe pain for 10 (i.q.r. 1-30)% of the first week after discharge and rated satisfaction with analgesia as 90 (i.q.r. 80-100) of 100. After adjustment for confounders, opioid analgesia on discharge was independently associated with increased pain severity (risk ratio 1.52, 95% c.i. 1.31 to 1.76; P < 0.001) and re-presentation to healthcare providers owing to side-effects of medication (OR 2.38, 95% c.i. 1.36 to 4.17; P = 0.004), but not with satisfaction with analgesia (beta coefficient 0.92, 95% c.i. -1.52 to 3.36; P = 0.468) compared with opioid-free analgesia. Although opioid prescribing varied greatly between high-income and low- and middle-income countries, patient-reported outcomes did not.Conclusion: Opioid analgesia prescription on surgical discharge is associated with a higher risk of re-presentation owing to side-effects of medication and increased patient-reported pain, but not with changes in patient-reported satisfaction. Opioid-free discharge analgesia should be adopted routinely