23 research outputs found
Kajian lsotermi Sorpsi Air Dekstrin Pati Garut (Maranta arundinaceae L.) pada Berbagai Tingkat Hidrolisis
No full textThe Glycemic Index Value of Hipa 7 and the Determination Method
No full textCarbohydrate content information of food does not enough to describe its physiological effect. Different carbohydrate sources give diverse blood glucose response. The concept of glycemic index (GI) was introduced to fill that gap. It divides food into several classifications according to their postprandial glycemic response. The original method was conducted by observing blood glucose after consuming sample then comparing the result with standard food. Later, miscellaneous in vitro digestion models were developed to mimic the in vivo condition. Rice is one of food types that have various GI which are related to the rice variety and postharvest processing method. There are some varieties that have low or medium GI, the others have higher. Parboiled and brown rice tend to have lower GI compared to their un-parboilled milled rice form. Hipa 7 is hybrid new superior variety that that had been launched by ICRR in 2009 and its milled rice has low glycemic index 49.2. Low glycemic index rice potentially reduced the occurrence of obesity and diabetic mellitus disease
KERAGAMAN GENETIK VARIETAS PADI japonica DAN indica BERDASARKAN MARKA DNA TERKAIT MUTU RASA
Get PDFPCR-based markers and evaluation of physicochemical properties should be addressed for the improvement of rice varieties with good eating dan eating quality (EQ). This study aimed to examine the genetic diversity of rice varieties based on DNA markers related to physicochemical properties determining EQ. A total of 46 rice varieties consisting of 22 japonica varieties and 24 indica varieties were examined using 43 PCR-based markers. The results showed that polymorphic information content (PIC) ranged from 0.04 to 0.38, in support of genetic diversity indices which ranged from 0.04 to 0.50 across total markers. Pairwise genetic similarity matrix ranged from 0.40 to 0.98 with the closest genetic distance was observed between two japonica varieties (Dongjin and Hwaseong) and the most distant one was between japonica and indica (Onnuri/Manmi with Cigeulis/Fatmawati). The unweighted neighbor-joining tree clustered the rice varieties into two major clades, indica and japonica, and subsequent subclades were differentiating according to the individual genetic background. The genetic diversity of rice from different subspecies and DNA markers for EQ can effectively be utilized for basic information and marker-assisted selection (MAS) for the development of improved varieties with good EQ in rice breeding program
KERAGAMAN GENETIK VARIETAS PADI <em>japonica</em> DAN <em>indica</em> BERDASARKAN MARKA DNA TERKAIT MUTU RASA
No full textPCR-based markers and evaluation of physicochemical properties should be addressed for the improvement of rice varieties with good eating dan eating quality (EQ). This study aimed to examine the genetic diversity of rice varieties based on DNA markers related to physicochemical properties determining EQ. A total of 46 rice varieties consisting of 22 japonica varieties and 24 indica varieties were examined using 43 PCR-based markers. The results showed that polymorphic information content (PIC) ranged from 0.04 to 0.38, in support of genetic diversity indices which ranged from 0.04 to 0.50 across total markers. Pairwise genetic similarity matrix ranged from 0.40 to 0.98 with the closest genetic distance was observed between two japonica varieties (Dongjin and Hwaseong) and the most distant one was between japonica and indica (Onnuri/Manmi with Cigeulis/Fatmawati). The unweighted neighbor-joining tree clustered the rice varieties into two major clades, indica and japonica, and subsequent subclades were differentiating according to the individual genetic background. The genetic diversity of rice from different subspecies and DNA markers for EQ can effectively be utilized for basic information and marker-assisted selection (MAS) for the development of improved varieties with good EQ in rice breeding program.</jats:p
ANALISA KAJIAN KINERJA JACKING BOX PADA UNDERPASS JALAN KERETA API PADALARANG
No full textANALISA KAJIAN KINERJA JACKING BOX PADA UNDERPASS JALAN KERETA API PADALARANG
ANALISIS PENGARUH KESELAMATAN DAN KESEHATAN KERJA (K3) PADA PEKERJA BANGUNAN GEDUNG PENATAAN RUANG KEMENTERIAN PEKERJAAN UMUM
Get PDFDalam pelaksanaan kegiatan pembangunan fisik masalah K3 secara umum
di Indonesia masih sering terabaikan terutama pada pelaksanaan pembangunan
bidang pekerjaan umum dengan konstruksi bangunan sederhana, hal ini
ditunjukkan dengan masih tingginya angka kecelakaan kerja pada
penyelenggaraan konstruksi, tenaga kerja di sektor jasa konstruksi mencakup
sekitar 7-8% dari jumlah tenaga kerja di seluruh sektor, dan menyumbang 6.45%
dari PDB di Indonesia. Sektor jasa konstruksi adalah salah satu sektor yang paling
berisiko terhadap kecelakaan kerja, oleh karenanya penulis melakukan Analisis
pengaruh Keselamatan dan Kesehatan Kerja (K3) pada Pekerja Bangunan Gedung
Penataan Ruang Kementerian Pekerjaan Umum.
Dengan tujuan untuk mengetahui pengaruh kesadaran dan pengawasan
terhadap kepatuhan Keselamatan dan Kesehatan Kerja (K3) dan bagaimana upaya
strategi yang dilakukan untuk meningkatkan kepatuhan Keselamatan dan
Kesehatan Kerja (K3) Pekerja Bangunan Gedung Penataan Ruang Kementerian
Pekerjaan Umum.
Dalam penelitian ini dipakai metode kuantitatif, dan analisis data
dilakukan dengan analisis regresi linier berganda dan analisis SWOT, namun
sebelum dilakukan pengujian regresi berganda terlebih dahulu dilakukan uji
validitas dan reliabilitas menggunakan program statistik SPSS.
Analisis regresi dimaksudkan untuk dapat mengetahui seberapa besar
pengaruh dari kesadaran dan pengawasan terhadap kepatuhan pelaksanaan K3
Pekerja Bangunan Gedung Penataan Ruang Kementerian Pekerjaan Umum, dan
untuk mengetahui faktor apa yang paling dominan menentukan kepatuhan K3
sehingga manajemen dapat melakukan skala prioritas atas kebijakan yang akan
diambil dalam meningkatkan kepatuhan K3 pekerja, serta membantu manajemen
dalam menganalisis strategi apa yang lebih efektif untuk diterapkan. Sedangkan
analisis SWOT dilakukan untuk mengetahui faktor-faktor apa yang menjadi
kekuatan, kelemahan, peluang dan ancaman dalam pelaksanaan K3. Dengan
demikian, manjemen perusahaan dapat menerapkan strategi yang relevan dan
efektif agar kepatuhan Keselamatan dan Kesehatan Kerja (K3) Pekerja Bangunan
Gedung Penataan Ruang Kementerian Pekerjaan Umum dapat meningkat, yang
pada akhirnya mengurangi tingkat kecelakaan kerja dan peningkatan kinerja.
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In the implementation of physical development, K3 issue is generally still
ignored in Indonesia, especially in public work construction with the construction
of simple buildings. This is evidenced by the high number of work accidents in
constructions. Workers in construction service sector consist of 7-8% of total
workers in all sectors, and contribute 6.45% of GDP in Indonesia. Construction
service sector is one of the sectors with the highest risk of work accidents.
Therefore, the author conducted an Analysis of the Influence of Occupational
Safety and Health (K3) on the Construction Workers of Spatial Building the
Ministry of Public Works.
The aim was to discover the influence of awareness and monitoring on
compliance to Occupational Safety and Health (K3) and efforts to improve
compliance to Occupational Safety and Health (K3) of the Construction Workers
of Spatial Building the Ministry of Public Works.
This study used quantitative method, and data analysis was performed
using multiple linear regression analysis and SWOT analysis. However, before
multiple regression test, validity and reliability tests were performed first using
SPSS statistic program.
Regression analysis was expected to discover the size of the influence of
awareness and monitoring on compliance to K3 of the construction workers of
Spatial building, and to discover the most dominant factor in determining
compliance to K3 so that the management could implement priority scale on
policies to be taken in improving workers’ compliance to K3, as well as to help
the management in analyzing the most effective strategy. Meanwhile, SWOT
analysis was performed to discover factors which were the strengths, weaknesses,
opportunities and threats to the implementation of K3. Therefore, the company’s
management could implement relevant and effective strategy so that the
compliance to Occupational Safety and Health (K3) of the Construction Workers
of Spatial Building the Ministry of Public Works might improve, which finally
reduced work accidents and improved performance
The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation
No full textPigmented rice is known to have nutritional and bioactive compounds which commonly concentrated in the bran layers. Solid-state fermentation is known to enhance the bioactive compounds of rice bran. The study aims to identify fermented rice bran’s volatile compounds and aroma attributes from some pigmented rice (Inpari 24, Saodah, Cempo Ireng and Jeliteng). The rice brans were sterilized at 121oC for 15 minutes and produced non-fermented rice bran and some of them were fermented for 72 hours at 30ºC using Rhizopus oligosporus. Both non-fermented and fermented rice brans were analysed using solid-phase microextraction-gas chromatography/mass spectrometry (GC/MS) and qualitative descriptive analysis (QDA). The result showed that a total 114 of volatile compounds were identified from fermented and non-fermented rice bran. They consisted of 14 aldehydes, 12 ketones, 14 alcohols, 15 hydrocarbons, 8 acids, 23 esters, 9 benzenes, 5 phenols, 6 furans, 2 lactones, 1 monoterpene, 1 sesquiterpene, 1 thiazole, 1 pyrazine and 1 pyridine. The aroma attributes of fermented rice brans obtained by 10 trained panellists in QDA were sweet, caramel, vanilla, grass, milky, fatty, nutty, smokey, rancid, acid, cereal, pungent, earthy and fermented. The non-fermented rice bran has the same aroma as the corresponding fermented rice bran except fermented aroma. Furthermore, Pearson’s correlation test has resulted in several positive correlations between GC-MS results and QDA. These studies indicated that fermented rice bran might increase the volatile compound of rice bran; thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient. © 2022 The Author(s)
Study on volatile compounds of gelatine and the maillard reaction products from different species using SPME-GCMS
No full textFood fraud and adulteration are the global issues, currently. One important issue is about gelatine since it comes from many sources
of animals. Therefore, analytical method for gelatine must be developed and used for the authentication. This study was conducted
to investigate the Volatile Compounds (VCs) of gelatine and the Maillard Reaction Products (MRPs) which are responsible to their
aroma. Three gelatine standards from bovine, fish and porcine bought from Sigma Aldrich were used. A high reactivity reducing sugar
namely xylose was used in the Maillard Reaction (MR). A Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy
(SPME-GC-MS) used to evaluate the VCs in the samples. The VCs were identified by comparing the mass spectra of the compounds
with database of NIST library. Moreover, retention time using the n-Alkane index were compared with literature data. There were 67
VCs have been identified. Among them, furfural, acetic acid, nonanone, dimethyl disulphide and decanone were considered as the
important volatiles in gelatine due to its abundance. In the MRPs, furfural, 1-(2-furanylmethyl)-1H-pyrrole, 1-(2-furanyl)-ethanone,
acetic acid and 2,2’-bifuran were predominant. Additionally, heptanol, octanal, nonanal, nonanone, dimethyl disulphide and dimethyl
trisulphide could be considered as the important compounds due to its low odour threshold value. The compounds had a direct
influence on the overall aroma of samples and could be potential to use in gelatine differentiation
Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24
Get PDFBekatul atau rice bran adalah lapisan luar dari beras yang terlepas pada saat proses penyosohan dari beras pecah kulit menjadi beras. Salah satu kendala peneriman konsumen pada bekatul adalah mutu sensorinya. Oleh sebab itu, salah satu upaya untuk meningkatkan mutu sensori bekatul dilakukan dengan fermentasi. Tujuan penelitian ini adalah mengetahui pengaruh jenis kapang, varietas bekatul (padi), dan lama fermentasi terhadap perubahan kandungan total senyawa fenolik (TSF), aktivitas antioksidan, dan profil sensori bekatul fermentasi dari dua varietas padi (Sintanur dan Inpari 24). Fermentasi dengan metode Solid-state fermentation menggunakan perlakuan jenis kapang yaitu Rhizopus oligosporus, R. oryzae dan kombinasi keduanya, dengan lama waktu fermentasi masingmasing adalah 48, 72 dan 96 jam. Analisis kandungan TSF dengan metode Folin-ciocalteu, analisis aktivitas antioksidan menggunakan metode DPPH, dan analisis profil sensori menggunakan metode Projective mapping (Napping®) dengan panelis tidak terlatih berjumlah 75 orang. Hasil penelitian menunjukkan bahwa perlakuan varietas padi, jenis kapang dan waktu fermentasi menghasilkan nilai TSF dan aktivitas antioksidan yang berbeda nyata (p<0,05). Bekatul Inpari 24 memiliki nilai TSF dan aktivitas antioksidan yang lebih tinggi dibandingkan bekatul Sintanur (p<0,05). Nilai TSF dan aktivitas antioksidan tertinggi pada bekatul Inpari 24 yang difermentasi dengan kapang R.oligosporus selama 48 jam dengan nilai masing-masing sebesar 4,16±0,3 mg GAE/g BK dan 86,11 %. Selanjutnya, hasil analisis korelasi menunjukkan korelasi positif antara kandungan TSF dan aktivitas antioksidan kedua varitas bekatul fermentasi (r=0,82). Analisis sensori menunjukkan bahwa panelis mampu membedakan atribut sensori pada sampel yang diujikan
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran
No full textRice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient
