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Pengaruh Bahan Pengemas dan Lama Simpan Terhadap Mutu Tepung Tapioka
No full textFive bags of different packaging materials were used to pack tapioca starch. The packages were then stored for six months. Proximate composition and physical characteristics of the starch were analysed monthly. It was found that packing in either polyethylene bag or polyethylene bag covered with polypropylene bag gave better quality starch than packing in either gunny or polypropylene bags
Penetapan Struktur Turunan Hidroksipropil Glukosa Bukan Pereduksi dengan Cara H-NMR
No full textFraksinasi terhadap hidrolisat asam dari pati hidroksipropil dengan HPLC menggunakan kolom μ Poracil semi-preparatif menghasilkan tiga fraksi bukan pereduksi yang tertahan dalam waktu lebih pendek daripada dua fraksi pereduksi yang Iebih banyak jumlahnya. Tiga fraksi bukan pereduksi diuji dengan spektrometri 1N-MNR dalam bentuk turunan perasetat. Hasilnya menunjukkan bahwa turunan perasetat tersebut adalah 1,2-0-(1,2-(R)-propilen)-α-D-glukofuronosa tri-asetat bercampur dengan sedikit diasterioisomer (S). campuran diasterioisomer (R) dan (S) 1,2-0-(1,2-propilen)-α- D-glukopiranosa tri-asetat dan campuran 1.2-0-propilen-D-glukosa tri-aseta
Pendugaan Pola Penurunan Kadar Air Pada Pengeringan Gabah dengan Cara Kesetimbangan Panas
No full textPola penurunan kadar air pada pengeringan gabah dengan pengering jenis bak dater, diduga dengan cara Kesetimbangan Panas. Dari ilerasi yang telah dilakukan, diperoleti pola penurunan kadar air, rata-ata laju penurunan selama pengeringan 1.09% per jam, lama pengeringan 9.00 jam, perbedaan kadar air antara lapisan gabah terbawah dengan lapisan teratas 3,85%, kadar air akhir 14,43% dan suhu udara pengering maksimum yang mengenai adalah 41.36°C. terjadi pada lapisan terbawah
Perubahan Kandungan Asam Fitat dan Aktivitas Fitase Pada Pembuatan, Penyimpanan, dan Pemasakan Tempe
No full textTempe dengan bahan baku kedelai varilas Forrest dibuat dengan modifikasi cara iradisional yang biasa dilakukan oleh masyarakat Indonesia. Kedelai yang dipersiapkan diinokulasi dengan biakan murni Rhizopus oligosporus strain CT11K2 atau usar. Kedua jenis inokulum tersebut menghasilkan tempe dengan mutu baik. Fdase yang dihasilkan oleh tamur inokulum terbukti dapat menurunkan kandungan asam idat sebesar 40% selama berlangsungnya fermentasi tempe. Penyimpanan tempe selama 3 minggu pada suhu 5°C dan atau selama 3 han pada suhu 30°C menyebabkan penurunan lanjut kandungan asam fitat berturut-turut sebesar ± 70 dan 60%. Adapun penyebab penurunan kandungan asam heat selama penyimpanan tempe adalah aktivitas fitase inokulum. Tempe segar dan tempe yang telah disimpan pada kondisi penyimpanan seperti tersebut diatas mengalami penurunan kandungan asam fitat sebesar 39 - 72% seieiah digoreng dengan minyak kedelai selama 2 - 3 menit pada suhu 180°C, sedangkan perebusan selama 10 menit menyebabkan penurunan kandungan asam fitat sebesar 45 - 75%
Pengaruh Iradiasi Terhadap Enzim Buah Pisang (Musa paradisiaca)
No full textThe purpose of this study was to investigate the effect of irradition on the activity of pectinesterase, peroxisidase, polyphenol oxidase enzymes and their isoenzymes respectively. Bananas were irradiated at the doses of 0; 0,15; 0,3 and 0,45 kGy.and stored at 22°C and RH 70 - 80%. The results showed that irradition at the dosis of 0,15; 0,3 and 0,45 kGy could reduce pectinesterase activity by 4.52; 16.96 and 18.57% respectively. The activity of peroxidase were reduce by irradiation at the doses of 0,3 and 0,45 kGy by 16.37 and 21.81% and polyphenoloxidase were 19.67 and 24,52% lower than the control. The intensity of irradiated samples were lower than those of control. Irradiation doses of 0,3 kGy could be used to prolong the shelf-life of bananas up to three weeks; the firmness, L, a and b values of this irradiation level were higher than those of the control, and those of the irradiated at the doses of 0.15 and 0.45 kGy up to two weeks
Physical and Functional Properties of Roasted Tamarind (Tamarindus indica L.) Kernel Powder
No full textThe objective of this experiment was to evaluate physical and functional properties of the roasted tamarind kernel powder (RTKP), compared to unroasted kernel powder (UTKP). Kernels were roasted at 150 - 160°C for 20 - 25 minutes, dehulled and ground to pass 48 mesh seive. Series of RTKP and UTKP were suspended in 80°C hot water, and their viscosities were measured at 30°C. Several TKP-sugar-water gels were prepared at pH = 3.0, and the gel strength was measured undi rectly by calculating the percentage of gel deformation. The results showed that there were no difference between the viscosities and gel strengths of RTKP and UTKP. Both RTKP and UTKP had good thickening power beginning from 1.5% (w/v) powder content. A strong TKP-sugar-water gel having defo rmation less than 15%, could be prepared using either RTKP or UTKP (1.75 - 2.5% w/w) and sugar (60%) at pH 3
Analisa Ekonomi dan Pengaruh Introduksi Traktor pada Kesempatan Kerja: Studi Kasus di Provinsi Bali
No full textTeknik Dekontaminasi Cemaran Bakteri pada Karkas dan Daging
No full textThe exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently considered to be significant sources of meat contamination. Various techniques have been proposed to decontaminate bacteria during meat and poultry processing. The ideal decontamination method should not change appearance, smell, taste or nutritional properties; leave no residues; pose no threat to the environment; cheap and convenient to use; and effectively inactivate or eliminate microorganisms. The existing publications suggest that most the decontamination methods did not affect the smell and taste of the meat or carcasses, except slight acidic taste and smell were noticeable when high concentration of organic acids were used. Transitory changes on appearance were obvious when steam or hot water dip and microwave were used to decontaminate meat and poultry. All of the decontamination method presented here had no significant effect on its nutritional value. The use of higher concentration of chemicals tend to leave objectionable residues. Although they are very effective bactericides, the use of radioactive materials and chemicals should be strictly controlled to minimize their negative effect to the environment. It seems that the use of high pressure water spray in combination with mild concentration of organic acids or ozone may become economically and environmentally acceptable alternatives for meat and poultry decontamination