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Meta-Analysis of the Distribution of Daidzein, Genistein, Glycitein, and Their Glucosidic Conjugates In Soy Foods
No full textIsoflavon dalam produk kedelai diduga memiliki peran penting dalam menurunkan kadar kolesterol darah dan mencegah pertumbuhan sel kanker. Namun seberapa banyak isoflavon dalam produk kedelai harus dikonsumsi per hari untuk mendapatkan dampak positif yang diinginkan masih belum banyak diketahui konsumen. Oleh karena itu makalah ini bertujuan menganalisa perubaban (meta-analisa) kadar isoflavon dan distribusi aglikon serta konjugatnya dalam berbagai pangan dari kedelai. Meta analisa ini didasarkan pada delapan publikasi ilmiah yang melaporkan kandungan isoflavon total, aglikon (daidzein, genistein dan glycitein), dan konjugatnya (daidzin, genlstin, glycitin, konjugat glukosida bergugus asetil maupun bergugus malonil) yang dinyatakan dalam berat.bahan kering. Kadar isoflavon total dalam biji kedelai berldsar 0,47 s/d 4,22 mg/g berat bahan kering dengan nilai rerata 2,13 - 0,88 mg/g (n = 34). Varietas, lokasi penanaman dan kondisi lingkungan sangat berpengaruh terhadap kadar isoflavon total dalam biji kedelai. Sebagian besar (80 s/d 97%) isoflavon dalam produk kedelai non-fermentasi berada dalam bentuk konjugat, sedangkan hanya sebagian kecil berada dalam bentuk aglikon. Sedangkan dalam produk kedelai hasil fermentasi proporsi isoflavon aglikon mengalami peningkatan dari 2,5% menjadi sekitar 60%. Pada umumnya kadar isoflavon dalam produk dari kedelai cenderung lebih rendah atau sama dengan yang terdapat dalam biji kedelai, tergantung pada cara pengolahan, dan pangan yang ditambahkan
Some Characteristics of Cross-Linked Hidroxypropyl Sago Starch
No full textSago starch was laboratory hydroxypropylated using 1% propylene oxide in alkaline condition, then cross-linked using 9.000 - 0.025 % phosphorus oxychloride. The dual modified starches with level of cross-linking ranging from 0.0000 to 0.0186 were characterized for amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a-amylase. The cross-linking procedure applied to dual modification nearly unchanged the pasting temperature, i. e. at 62.5°C. Cross-linked, hydroxypropyl starches with DS more than 0.0150 had similar amylographic properties which showed high heat and shear stability of the paste. Cross-linking resulted in decrease in the swelling power and the in vitro digestibility of the starch. Hydroxypropylationprior to subsequent modification facilitate the cross-linking with a consequence of lower pasting temperature, higher maximum viscosity, higher swelling power, and lower digestibility
Evaluasi Hasil, Akibat, dan Dampak Pelaksanaan Program Pengembangan Irigasi Desa : Studi Kasus Kabupaten Sleman Propinsi D.I. Yogyakarta
No full textEvaluation study on the result, effect and the impact of crash program on farmers managed irrigation system (FMIS) improvement was conducted in several irrigation schemes of Sleman District, Yogyakarta Special Territory. Indicators of the result, effect and the impact of improvement were determined based on the scope of dimensions of FMIS which theoreticaly covers autonomy, natural characteristics, and technology dimensions. Considering that management performance of irrigation system is a resultant attribute of structures and management performances, the fuzzy set theory was chosen to analyze the contribution of qualitative parameters of management element. These management elements related to the scope of autonomy and natural characteristic dimensions of FMIS. Result of study indicated that the result, effect and the impact of the FMIS improvement project was locally specifics, could not he generalized without taking into account the similarities of the local condition. Significant impact on agricultural improvement was not recorded because farmers in the sample study had been practicing an intensive farming. Moreover, the available water and land resources had fully utilized. The impact of FMIS improvement project on management capability of water user organization was also not significant because the betterment of irrigation structures as the element of system was relatively small
Sifat-Sifat Emping Melinjo Giling dengan Tambahan Bikarbonat dan Bisulfit
No full textTraditional preparation of 'emping melinjo' cracker is hard to develope for production using a high capacity processing machine, besides, the product quality is difficult to control. Effort has been made to solve the problem. Cut sheet `emping melinjo' cracker was made by roasting the `melinjo' nut, dehulling, boiling, grinding, sheet forming, cutting, and drying. NaC1 1.50%, bicarbonate (NaHCO3) ranging from 0.00-1.00%, and bisulfite (NaSO3) ranging from 0-600 ppm were added prior to sheet forming. The raw crackers were characterized for qualitative shelilife, and the fried products for degree of expansion, hygroscopicity, objective texture, and sensoric properties. The results indicated that the addition of NaC1 and NaHS03 gave slightly longer sheiflife. Addition of NaHCO3 resulted in increase in degree of expansion of the fried crackers, but addition of NaHCO3>0,75% caused decrease in cracker expansion after frying. Objective texture, crispness and hygroscopicity were correlated to the level of NaHCO3 addition (r=0.99, 0.99, and 0.98, respectively). The best fitted lines for prediction of objective texture, crispness, and hygroscopicity of the fried crackers were y=7,60-3,50x, y=2,72+1,61x, and y=0,62+0,19x. respectively, where x is the level of NaHCO3 addition. The cut sheet crackers appeared lighter in colour compared to the traditional product, but higher addition of NaHCO3 caused the products more yellowish, yet improved the taste and overall acceptability of the resultant fried crackers. At least addition of NaHCO3 0.50% made the fried crackers preferred by panelists
Aspek Kimiawi dan Organoleptis Susu Kecipir yang Dibuat dengan Berbagai Suhu Air
No full textPada percobaan ini dilakukan. pembuatan susu kecipir dengan suhu air ekstraksi 26, 40, 60, 80 dan 100 0 C. Perlakuan terbaik diantara perlakuan yang dicoba yaitu dengan air ekstrak 100oC, karena kadar lemaknya dan nilai kesukaan tertinggi, walaupun susu tersebut belum setingkat dengan susu sapi. Komposisi susu kecipir yang dibuat dengan air ekstraksi 100oC adalah: lemak 1,39 %, protein 2,56 %, air 95,60 %, abu 0,10 %, karbohidrat 0,35 % dan berbau sedikit langu
Indeks Penulis Volume 35, Tahun 2015
No full textAinuri, M. 205Aisyah, Y. 288Alim, A. 251Ambarwati, S. 156Anandhito, B.K. 414Andarwulan, N. 129, 406Anggrahini, S. 27, 251Ariani, D. 368Arif, S.S. 98, 241Ariviani, S. 27Arnata, I.W. 396Aryani, N.T. 178Astuti, D.A. 13
Penilaian Tekstur Tulang Bandeng Presto dengan Instrumen Instron dan Secara Organoleptik
No full textThe use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was measured using Data Logger, the results showed that the time for heating up to cooking temperature were generally very short, 10-15 minutes, for any temperature range of cooking, while time for cooling down to room temperature were long, 40-60 minutes. There were significant relationship between data obtained from measurement of the bone fragility expressed in force using Instron instrument and organoleptic scoring given by panelists. Nonlinear relationships were found for all samples between organoleptic scores and objective analysis using Instron except for the range temperature of cooking between 110°C and 125°C below the force of 100 N for the sample of bone, showed by the regression of Y -20,29X + 136,90 with Y is forces and X is organoleptic scores