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Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi
Get PDFModified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like)
Red Guava Juice (Psidium guajava L.) Reduce Oxidative Stress of Toll Gate Collector
Get PDFExposure to air pollution can increase the occurrence of oxidative stress. Research showed that guava can reduce oxidative stress in Sprague Dawley rats. This experiment investigated the effect of red guava juice on oxidative stress in toll collectors. The subjects were 20 toll collectors in the treatment group and 20 in the control group. The treatment group received 250 mL red guava juice for 21 days while the controls did not receive anything. Malondialdehyde (MDA) was measured with thiobarbituric acid (TBA) reaction, food consumption was measured by 3×24 hours’ recall. The data were analyzed by paired t-test, Wilcoxon test, independent t-test, Mann Whitney test, and general linear model. The results showed that the effect of red guava juice on the MDA level was significant in the treatment group (p<0.05). A multivariate analysis showed that the effect of red guava juice to MDA level was significant after controlled by age, carbohydrate intake and initial conditions (p<0.05). Red guava juices of 250 mL for 21 days could reduce malondialdehyde (MDA) levels of toll collectors
Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan
Get PDFThis study was aimed to find out the physical characteristics and sensory acceptance of bread made from different variations of wheat and cassava composite flour ratio, and the dough’s mixing duration. The research was conducted experimentally with 4 ratio variations of wheat and cassava flours, namely 100:0, 90:10, 80:20 and 70:30, and 3 variations of dough mixing duration, namely 10 minutes, 15 minutes and 20 minutes. The analyzed parameters for dough were the development and the elongation, and for bread were the development, hardness, elasticity, and acceptance. The results showed that the higher the cassava flour proportion, the lower the level of dough development. The dough development was affected by mixing duration, but there was no increasing tendency of the cassava flour. The treatment of 100:0 (15 minutes), which was not significantly different from 90:10 (15 minutes), indicated the highest dough development. The higher the cassava flour proportion, the lower the dough’s tensile strength and the strain, while the mixing duration showed the influence on the dough’s tensile strength and strain. Both indicators gave the same highest point, it was the treatment of 100:0 (15 minutes). The bigger the cassava flour proportion, the lower the bread development. The highest bread development was given by 100:0 treatment, but there was no effect of mixing time on this treatment. The bigger the cassava flour proportion, the higher the bread’s hardness, while for the bread’s elasticity, it showed the opposite, the higher cassava flour, the lower the bread’s elasticity. The two bread texture indicators were influenced by the mixing time but did not provide a steady tendency toward the increasing proportion of cassava flour. The highest bread hardness was indicated by the 70:30 treatment, while the biggest bread elasticity was with the treatment of 100:0. The highest acceptance of bread was revealed by 100:0 treatment, which was not significantly different from 90:10 treatment
Perubahan Tata Guna Lahan di Sub DAS Rembangan - Jember dan Dampaknya Terhadap Laju Erosi
Get PDFInappropriate land use and lack of cover crops may increase erosion rates. The purpose of this study was to compare the erosion rates of land use in Rembangan sub-watershed in 2001 and 2014. The erosion rates were calculated using a USLE (Universal Soil Loss Equation) method. The input data used were rainfall from 2004 to 2014, soil erodibility values based on field measurements, DEM (Digital Elevation Model), and land use maps in 2001 and 2014. USLE modeling showed that erosion rates in the study area in 2001 and 2014 were 873.1 tons/ha/year and 881.9 tons/ha/year, respectively. The erosion rates were classified as a very high level, which covered 42.5% of the total area. So, land conservation action is vital in the Rembangan Sub-watershed.
The Toxicity and Antibacterial Properties of Calamus ornatus Bl. Rattan Fruit
Get PDFCalamus ornatus Bl., locally known as rotan mantang or rotan seuti is one of the commercial rattan species growing in the forests of East Borneo. Its fruit is edible, like the fruits of other species of rattan, and it has been used by the local people as traditional medicine to treat stomachache or toothache. Until recently, there has not been any study investigating the benefits of the fruit for medicinal or other purposes. This research aimed to discover the bio-activity potentials of Calamus ornatus Bl. fruits by identifying its toxicity level and antibacterial potentials. The parts of the fruit (pericarp, flesh, and seed) were extracted using ethanol as solvent to extract samples. The toxicity was analyzed by using the Brine Shrimp Lethality Test (BSLT) method while the antibacterial activity was tested using a well diffusion method. Low toxicity was found in the flesh, whereas the pericarp and the seed were non-toxic. Antibacterial activity against Escherichia coli was found in the pericarp and the seed, while antibacterial activity against Streptococcus mutans was found in the pericarp and the flesh
Antioxidant Activity and Total Flavonoid of Carica papaya L. Leaves with Different Varieties, Maturity and Solvent
Get PDFCarica papaya leaves are one of the vegetables consumed by Indonesian people, especially in Java Island. Carica papaya is easy to grow in Indonesia and has many variants, so, Carica Papaya leaves is a local potent to be developed for functional food and nutraceutical. The aim of this study was to investigate antioxidant activity and total flavonoids of Carica papaya leaves with different varieties, maturity and solvent. Carica papaya leaves (CPL) was firstly extracted by methanol to select two CPLs with high antioxidant capacity and total flavonoid. The two selected CPLs were further tested with different ages mainly young and mature leaves. One selected CPL was further tested with different extraction solvents. Antioxidant activity was determined by 2.2 diphenyl-1-picrylhydrazyl, DPPH and Ferric reducing antioxidant power, FRAP. This study used five varieties of Carica papaya leaves, namely Bangkok, California, Purple, Golden and Grendel. The result showed that Golden and Grendel varieties had a higher percentage of radical scavenging property than the others, which was 78.37% and 77.40% by the DPPH method. Grendel and Purple had a higher percentage of radical scavenging property, which was 45.82 and 34.32 mmol/mg. Grendel and Purple had a higher total flavonoid property, which was 50.33 and 46.02 µg/g. Mature leaves had a higher percentage of radical scavenging property than young leaves by DPPH and FRAP methods. Mature leaves had a higher total flavonoid property than young leaves in both Grendel and Purple. Grendel had a higher antioxidant activity and a higher total flavonoid property than Purple. Grendel with water extraction had a higher antioxidant activity by DPPH and FRAP methods. The total flavonoid of Grendel papaya leaves’ extract with water extraction was lower than ethanol 70% and methanol
Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim
Get PDFABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung glukomanan dari umbi gembili terhadap karakteristik fisik, sensoris, dan memperoleh konsentrasi tepung glukomanan yang tepat pada pembuatan es krim sehingga dihasilkan es krim dengan sifat baik dan disukai panelis. Penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal, yaitu variasi rasio tepung glukomanan dari umbi gembili (0%, 0,1%, 0,2%, 0,3%, dan 0,4%) dengan tiga kali ulangan pada masing-masing perlakuan. Hasil analisis menunjukkan bahwa penambahan tepung glukomanan dari umbi gembili pada berbagai konsentrasi berpengaruh nyata terhadap kecerahan warna (lightness (L)), tekstur, overrun, kecepatan meleleh es krim, serta sifat sensoris es krim yang terdiri dari warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Perlakuan terbaik es krim terdapat pada perlakuan penambahan tepung glukomanan 0,3% dengan rata-rata nilai efektivitas yaitu 0,80. Kata kunci: Umbi gembili, tepung glukomanan, es krimThe aim of this research was to determine the effect of glucomannan starch from Gembili tuber to the physical and sensory characteristics, and obtaining the right amount of glucomannan flour from Gembili tuber concentration to produce ice cream with good qualities and preferred by the panelists. This study was designed using a Completely Randomized Design (CRD) with one factor, namely the variation ratio of glucomannan flour of Gembili tuber (0%, 0.1%, 0.2%, 0.3% and 0.4%), with three replications in each treatment. The results showed that the addition of glucomannan flour of Gembili tuber at various concentrations significantly affect the lightness (L), hardness, overrun, and the melting speed of ice cream, and the sensory characteristics of ice cream which consists of color, flavor, taste, hardness and overall. The best treatment was ice cream with a 0.3% addition of glucomannan flour, with an average effectiveness value of 0.80
Desain Sensor Suhu dan Kelengasan Tanah untuk Sistem Kendali Budidaya Tanaman Cabai (Capsicum annuum L.)
Get PDFCultivation crop is influenced by soil, water, climate, and crop properties. Air temperature is one of climate parameters which is considered for plant growing. Soil moisture represents soil and water factors and it generally plays an important role in crop cultivation. A crop requires soil moisture and air temperature for an optimum growth. a control system is proposed to create an optimum air temperature and soil moisture to support plant growth. The aim of this study was to design a precision measurement instrument, a control system that is able to control microclimate (air temperature and soil moisture) for optimal growth of chili (Capsicum annuum L.) crops. A design of environmental control was applied by using sensors for air temperature and soil moisture. Microcontrollers were connected to sensors with the water pump actuator and the irrigation pump through a relay module and a TIP122 transistor. The accuracy of DHT 22 temperature sensors and soil moisture sensors were calculated based on the approximate coefficient of determination, and the total errors of each sensor. The actuator performance in this design included the response rates and the duration of the working time. The performance tests were conducted 3 times without using chili plants. The coefficient of determination (R²) of temperature sensor 1, temperature sensor 2 and temperature sensor 3 were 0.999, 0.999, and 0.999, respectively. The total errors of the three sensors were -0.071 ºC, -0.085 ºC, and 0.014ºC, respectively. The coefficient of determination (R ²) of the soil moisture sensor 1, the soil moisture sensor 2, and the soil moisture sensor were 0.888, 0.8401, and 0.8963, respectively. The mean total errors for these three types of ranging sensors were -0.2204%, -0.0952% and -2.8049%, respectively