102 research outputs found
: in dossier " Edmond Amran El Maleh "
No full textExamining the articulation between reading and writing and the way it is built into Edmond Amran El Maleh's fictional texture enables us to discern the subtle links between the texts that most impressed the author. In particular, the reading of Walter Benjamin's works appears as a source of inspiration that enables us to better understand a tangle of borrowings underlying a certain homogeneity in the development of El Maleh's writing. Establishing this link between the two authors allows us to re-read El Maleh's works as an extension of Benjamin's thought, as a carrying out of allegoric writing, inducing a particular connection to speech, history and art.Interroger l'articulation lecture-écriture et la manière dont elle s'inscrit dans le tissu fictionnel d'Edmond Amran El Maleh permet de discerner les enchevêtrements subtils entre les textes qui ont le plus marqué cet écrivain. Mais s'il est une lecture qui donne une certaine homogénéité à cet entrelacs de paroles rapportées et qui permet de mieux saisir le cheminement de l'écriture maléhienne, c'est bien celle de Walter Benjamin. Ce rapprochement autorise à relire les écrits d'El Maleh dans le prolongement de la pensée de Benjamin, comme une mise en oeuvre de l'écriture allégorique induisant un rapport particulier au langage, à l'histoire et à l'art
Essaouira d’Edmond Amran El Maleh ou la ville immortelle
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Dans sa quête d’identité, Edmond Amran El Maleh fait de son écriture une plaidoirie pour sa ville natale, Essaouira. Il trace l’itinéraire des lieux immémoriaux et millénaires qui avaient constitués le périple d’un passé glorieux des juifs du Maroc. A travers le voyage qui constitue la matrice de son œuvre littéraire et critique, l’auteur fait d’Essaouira l’image-refuge par laquelle les Juifs marocains se permettent d’échapper au silence et à la mort.
Mots- clés : identité- Essaouira-le voyage- ancestrale- refuge.
Abstract
In his quest for identity, Edmond Amran El Maleh makes his writing a plea on his ancestral city, Essaouira. It traces the route of the immemorial and millennia-old places which had constituted the journey of a glorious past of the Jews of Morocco. Through the journey which constitutes the matrix of his literary and critical work, the author makes Essaouira the dazzling center of his recreation and his imagination, and the image-refuge by which Moroccan Jews allow themselves to escape the silence and to death.
Keywords: identity- Essaouira-the journey- ancestral- refuge
The Effect of Tapioca Hydrolisate Concentration and Minimal Acceptor on Cyclodextrin Production
No full textSubstrate concentration is an important factor that influences the effectiveness of starch convertion to cyclodextrin by CGTase activity. The aims of this research were to produce maximum cyclodextrin at a high concentration of substrate and to compare cyclodextrin production at an acceptor minimal process by using ethanol and water at a various substrate concentration. This research was conducted by liquefy tapioca until reaching hydrolysis degree (HD) of 5 %. The hydolysate was then fractionated its acceptor by using water and ethanol 65 %. The best result obtained was determinated by statistical method, i.e. analysis of varians (anova). If there was a difference Duncan test was then used. The results were then used as substrate by suspending into phosphate buffer pH 6.0 (0.2 M). It was added CGTase into the substrate and processed at a temperature of 60?C for 260 minutes. The results showed that the tapioca hydrolysate substrate at HD of 5 % with a minimum acceptor at concentration of 10 – 35 % could produce cyclodextrin with relative stable of conversion degree (65.73 – 67.49 %). In the minimum acceptor process by using ethanol, the maximum amount of substrate that could be used was 30 % (w/v). It produced cyclodextrin of 206.78 ± 1.43 g/l and the conversion value was 68.93 %. On the other hand, the amount of substrate concentration that could be used up to 35% (w/v) by using water as a minimum acceptor. It produced cyclodextrin of 225.76 ± 4.0 g/l with convesion value of 64.50 %.Key words: Cyclodextrin, CGTase, hydrolysis degree, acceptor minimal, substrate concentratio
Pendugaan Umur Simpan Cabai Bubuk Fermentasi dari Cabai Rawit (Capsicum frutences L.) dan Cabai Merah (Capsicum annuum L.) Menggunakan Metode Akselerasi Pendekatan Labuza
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The aim of this research was to determine the shelf life of pepper powders derived from cayenne and red pepper fermented spontaneously. The pepper powders packed with plastic sac of HDPE (High Density Poly Ethelene) type then predicted their shelf life using acceleration method based on Labuza Aprroach. This research was devided into two stages: a preliminary and the main research; fermentation of pepper, dried of fermented pepper, and pulverization, followed by main research to predict the shelf life fermented pepper powders with accelerated method based on the Labuza equation wich was into derived from data of initial moisture content, critical water content, then determined of sorption isotherm curve, also the parameters supporting to predict of shelf life. Based on the results of sorption isotherm curve, that the lowest value of Mean Relatif Deviation (MRD) indicated the appropriate equation obtained for two peppers (Cayenne and red pepper powders) were Hasley and Caurie equation with value of MRD respectively 4,70 and 2,34. Based on the results of organoleptic test (hedonic test), shows that the aroma was not accepted at 76 days for fermented of cayenne powder and 52 days for fermented of red pepper powder, that indicated the critical water content of pepper powders (0,098 g H2O/g solid for cayenne powder and 0,132 H2O/g solid for red pepper powder). Plotting the value of the water activity (Aw) to equilibrium moisture content obtained from seven chambers with different range of RH (7-90%) acquired sorption isotherm curves for both types of pepper powders. Entering of all the measured parameters (initial moisture content, critical moisture content, permeability plastic sac as packaging, dry weight, and the saturated vapor pressure) into the Labuza equation then acquired the shelf life of fermented cayenne and red pepper powders were 78 days (2,6 months) and 62 days (2,1 months) respectively.
Key words : Chili, Fermentation, Acceleration, Labuza
DOI : https://doi.org/10.33005/jtp.v11i2.892</p
MENGGALI DAN MENGEMBANGKAN POTENSI PANGAN LOKAL BERBASIS IKAN SEBAGAI BUMBU PENYEDAP MASAKAN (Flavor enhancer) UNTUK MEMPERKAYA KHASANAH BUMBU NUSANTARA
Get PDFProduk yang dikembangkan dalam penelitian ini adalah penyedap rasa berbahan baku peda dan terasi dengan tambahan bumbu dan rempah yang berfungsi sebagai pengawet antimikroba dan penambah rasa dan aroma. Bumbu dan rempah diketahui bersifat antimikroba. Penerapan bumbu dan rempah pada produk hasil perikanan mengacu pada upaya penghambatan aktivitas enzim HDC dan pembentukan histamin sehingga kasus keracunan histamin dapat dicegah. Penyedap rasa ini dapat diterapkan untuk berbagai masakan tanpa penambahan bumbu lainnya. Hal ini dapat mengurangi penggunaan MSG yang berlebihan di dalam masakan. Selain itu penyedap rasa berbahan hasil fermentasi ikan ini diharapkan dapat memperkaya khasanah bumbu Nusantara. Penelitian ini dilakukan dalam tiga tahun. Hasil yang telah dicapai dari penelitian tahun pertama dan kedua adalah (1) sebuah buku berjudul Makanan Tradisional Sulawesi Berbasis Ikan (ISBN: 979-18390-8-5 Penerbit Masagena Press), (2) Pelaksanaan penelitian penyedap rasa berbasis terasi ikan dengan variasi bumbu dan rempah, (3) Keikutsertaan dalam International Conference on Nutraceutical and Functional Food di Bali, 12 ??? 15 Oktober 2010 dengan paper ???Development of Seasoning Powder as Flavor Enhancer which is made from fish paste???, (4) Penulisan draft buku Histamin dalam Bahan Pangan, (5) Penyusunan draft paten Penyedap Rasa All-in-One dan (6) Pelaksanaan penelitian optimalisasi produksi penyedap rasa. Hasil yang dicapai pada tahun ketiga penelitian adalah (1) penggandaan skala produksi ke skala industri kecil (6kg) untuk dua jenis penyedap rasa yaitu berbahan baku terasi dan peda dan pengujian umur simpan keduanya, (2) publikasi di Buletin Penelitian LP2M Unhas seri Hayati Vol.11, No.1 Maret 2011 dengan judul ???Kajian Pengolahan Penyedap Rasa dari Ikan Peda dengan penerapan Variasi Bumbu???, (3) penyusunan draf buku ???Mengenal histamin dalam bahan pangan??? dan buku ajar ???Analisa Bahan Pangan???, (4) pendaftaran paten penyedap rasa ???all-in-one??? ke Dirjen HKI dan terdaftar dengan nomor pendaftaran P00201100637 tanggal 14 September 2011, (5) pengiriman artikel dengan judul ???Development of Seasoning Powder as Flavor Enhancer which is made from fish paste??? ke jurnal Natur Indonesia dan (6) keikutsertaan pada International Food Conference di Surabaya dengan judul paper ???Optimazing production process of seasoning powder made from fermented fish products??? pada tanggal 28 ??? 29 Oktober 2011 di Universitas Katolik Widya Mandala, Surabaya. Beberapa kegiatan seperti penyusunan SOP, pengkajian tekno-ekonomi penyedap rasa dan perancangan serta pencetakan kemasan sementara dalam proses penyelesaian
MENGGALI DAN MENGEMBANGKAN POTENSI PANGAN LOKAL BERBASIS IKAN SEBAGAI BUMBU PENYEDAP MASAKAN (Flavor enhancer) UNTUK MEMPERKAYA KHASANAH BUMBU NUSANTARA
No full textProduk yang dikembangkan dalam penelitian ini adalah penyedap rasa berbahan baku peda dan terasi dengan tambahan bumbu dan rempah yang berfungsi sebagai pengawet antimikroba dan penambah rasa dan aroma. Bumbu dan rempah diketahui bersifat antimikroba. Penerapan bumbu dan rempah pada produk hasil perikanan mengacu pada upaya penghambatan aktivitas enzim HDC dan pembentukan histamin sehingga kasus keracunan histamin dapat dicegah. Penyedap rasa ini dapat diterapkan untuk berbagai masakan tanpa penambahan bumbu lainnya. Hal ini dapat mengurangi penggunaan MSG yang berlebihan di dalam masakan. Selain itu penyedap rasa berbahan hasil fermentasi ikan ini diharapkan dapat memperkaya khasanah bumbu Nusantara. Penelitian ini dilakukan dalam tiga tahun. Hasil yang telah dicapai dari penelitian tahun pertama dan kedua adalah (1) sebuah buku berjudul Makanan Tradisional Sulawesi Berbasis Ikan (ISBN: 979-18390-8-5 Penerbit Masagena Press), (2) Pelaksanaan penelitian penyedap rasa berbasis terasi ikan dengan variasi bumbu dan rempah, (3) Keikutsertaan dalam International Conference on Nutraceutical and Functional Food di Bali, 12 ??? 15 Oktober 2010 dengan paper ???Development of Seasoning Powder as Flavor Enhancer which is made from fish paste???, (4) Penulisan draft buku Histamin dalam Bahan Pangan, (5) Penyusunan draft paten Penyedap Rasa All-in-One dan (6) Pelaksanaan penelitian optimalisasi produksi penyedap rasa. Hasil yang dicapai pada tahun ketiga penelitian adalah (1) penggandaan skala produksi ke skala industri kecil (6kg) untuk dua jenis penyedap rasa yaitu berbahan baku terasi dan peda dan pengujian umur simpan keduanya, (2) publikasi di Buletin Penelitian LP2M Unhas seri Hayati Vol.11, No.1 Maret 2011 dengan judul ???Kajian Pengolahan Penyedap Rasa dari Ikan Peda dengan penerapan Variasi Bumbu???, (3) penyusunan draf buku ???Mengenal histamin dalam bahan pangan??? dan buku ajar ???Analisa Bahan Pangan???, (4) pendaftaran paten penyedap rasa ???all-in-one??? ke Dirjen HKI dan terdaftar dengan nomor pendaftaran P00201100637 tanggal 14 September 2011, (5) pengiriman artikel dengan judul ???Development of Seasoning Powder as Flavor Enhancer which is made from fish paste??? ke jurnal Natur Indonesia dan (6) keikutsertaan pada International Food Conference di Surabaya dengan judul paper ???Optimazing production process of seasoning powder made from fermented fish products??? pada tanggal 28 ??? 29 Oktober 2011 di Universitas Katolik Widya Mandala, Surabaya. Beberapa kegiatan seperti penyusunan SOP, pengkajian tekno-ekonomi penyedap rasa dan perancangan serta pencetakan kemasan sementara dalam proses penyelesaian
PRODUCTION OF CYCLODEXTRIN FROM TAPIOCA SUBSTRATE USING PULLULANASE AND CGTase SIMULTANEOUSLY
Get PDFABSTRACTCyclodextrin is a modified starch which can be produced from the branched-chain of tapioca starch by the enzyme CGTase activity. This enzyme attacks the straight-chain of amylopectin of the substrate produced simultaneously by the hydrolyzing enzyme pullulanase on the tapioca starch. The aims of this research were to determine the best of temperature and reaction time on production step and to determine the best of concentration of the starch substrate to produce cyclodextrin. The temperature and reaction time applied were 50, 55 and 60 oC for up to 360 minutes and sampling was conducted every 30 minutes, while the concentration of starch applied were 20, 25, 30, 35 and 40% (w/v). Parameters measured were reducing sugar, starch residue, dextrose equivalent, viscosity and yield of cyclodextrin. The result showed that the branched-chain of starch was converted by the CGTase enzyme into cyclodextrin and reducing sugars. The best of temperature and reaction time for producing cyclodextrin were 60 oC and 210 minutes, respectively, which gave the highest conversion rate of cyclodextrin (~70,10 %) on 20% (w/v) tapioca substrate. Furthermore, the best of concentration of the tapioca substrate was 30% (w/v) which gave the similar highest conversion rate cyclodextrin (69.96%) and yield (209.89 g/L). These were derived from the same condition of temperature and reaction time (60 oC and 210 minutes).Keywords: cyclodextrin, cyclization, hydrolyzing, substrate concentration, pullulanase and CGTas
THE PURIFICATION OF GLUCOSE SYRUP FROM TAPIOCA BY USING ABSORPTION METHOD AND THE CONCENTRATION PROCESS BY VACUUM EVAPORATOR
Get PDFThe glucose syrupe production from tapioca needs to remove dirt and the colour. The water content should also be reduced. The aobjectives of this research were to identify the efffectiveness of glucose syrup purification by using the combination of activated charcoal and zeolit, and to determine the optimal evaporation time on the concentration process of glucose syrup to produce high glucose syrup. The materials were tapioca, activated charcoal, and zeolit. The research was started with converting the tapioca enzimatically through liquficaitionn and saccharification processes. The resulted glucose syrup was the purified by using activated charcoal in different concentrations, i.e. 1, 2, 3, and 4 % (w/v). The mixture of glucose and activated charcoal is then flowed through a column which was filled by zeolit before. The observed parameters were purification level by spectrofotometre, reducing sugar by DNS method, and ash content. After that, the purified glucose syrup was concentrated by using vacuum evaporator. The evaporation time was varied, i.e. 30, 60, 90, 120, 150, 180, 210, and 240 minutes. It was evaluated the water content and the level of sweetness. The results showed that by using activated charcoal of 1% and then was purified by using zeolit produced the best result of purification level, which was 93.66% T. The concentration process of the glucose syrup needed three hours to obtain the best result of high glucose syrup (HGS). The resulted HGS had a water content of 54% with the sweetness level of 51 oBrix. In conclusion, the high glucose syrup could be purified by using activated charcoal 1%, then purifiying by zeolit. The concentration process was carried out by using vacuum evaporator for three hour
PENENTUAN LAMA REAKSI SAKHARIFIKASI DAN KONSENTRASI SUBSTRAT HIDROLISAT TAPIOKA YANG OPTIMAL DALAM MENGHASILKAN SIRUP GLUKOSA
No full textKebutuhan gula nasional dari tahun ke tahun cenderung meningkat, sedangkan produksi dalam negeri tidak mencukupi, sehingga pemerintah harus mengimpor gula sebanyak 2,2 juta ton per tahun. Olehnya itu perlu pemanfaatan bahan baku lokal sebagai sumber gula alternatif. Tapioka merupakan salah satu potensi yang dapat dikembangkan sebagai bahan baku untuk produksi gula cair. Tujuan penelitian adalah: (1) menentukan lama reaksi sakharifikasi hirolisat tapioka menjadi sirup glukosa yang optimal, dan (2) menentukan konsentrasi substrat hidrolisat tapioka yang optimal dalam pembentukan sirup glukosa. Metode penelitian dimulai dengan pembuatan hidrolisat tapioka menggunakan enzim ??-amilase. Hidrolisat yang diperoleh kemudian digunakan sebagai substrat untuk produksi sirup glukosa. Reaksi sakharifikasi dilangsungkan dalam shaker inkubator dengan kecepatan 100 rpm, pada suhu 60 oC selama 72 jam dengan menggunakan enzim amiloglukosidase dan pullulanase. Pengambilan sampel dilakukan setiap enam jam. Lama reaksi terbaik yang diperoleh digunakan pada penentuan konsentrasi subsrat yang optimal pada proses sakharifikasi lebih lanjut, dengan menggunakan substrat konsentrasi 20, 25 dan 30 % b/v. Hasil terbaik yang diperoleh pada penentuan lama reaksi adalah sakharifikasi antara 66 ??? 72 jam dengan perolehan gula pereduksi 235,13 ??? 236,0 g/l dan nilai dekstrosa equivalen (DE) 97,97 ??? 98,33 %. Sedangkan konsentrasi substrat hidrolisat terbaik yang digunakan adalah sebanyak 30 % b/v dengan perolehan gula pereduksi 295,36 g/l dan nilai dekstrosa equivalen 98,45 %
The use of immobilized enzyme in starch bioconversion: An update review
No full textStarch bioconversion enzymes play an important role in the food industry, raising up a vast research space. Immobilization of alpha-amylase, amyloglucosidase and glucose isomerase is a promising topic for ongoing research. In this review, we provide an updated overview of various carriers for carbohydrases immobilization, with the primary focus on the food industry. The method used in this review is the literature study method. The immobilization methods of carbohydrases enzymes are encapsulation by Ca-alginate, covalent and ionic bonding by chitosan, adsorption by ion exchange resin and cross-linking by glutaraldehyde and Bovine serum albumin as protein feeder, and mix of them. The research shows the ability of enzymes that can be used repeatedly while maintaining their activity. Immobilization increases the enzymes stability towards pH, temperature, and type of substrate. Through this method, various types of sugar such as maltose, glucose and fructose can be produced with reduced production costs. In future, immobilized enzymes are going to play a vital role in various industries not only in food, but including pharmaceuticals, chemicals, and fuel
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