1,720,969 research outputs found
Proposal Penelitian DIPA Fateta: KARAKTERISTIK KIMIA DAN MIKROBIOLOGI PARUTAN UBI KAYU TERFERMENTASI PADA PEMBUATAN KERUPUK
Full text linkPenelitian yang akan dilaksanakan adalah mengkarakterisasi secara kimia dan mikrobiologi adonan kerupuk ubi kayu yang sebelumnya telah mendapat perlakuan fermentasi dengan waktu yang berbeda. Adonan kerupuk ubi kayu merupakan pencampuran parutan ubi kayu dengan bumbu-bumbu. Fermentasi parutan ubi kayu merupakan salah satu tahapan proses pengolahan kerupuk ubi kayu yang dilakukan oleh beberapa produsen di Kecamatan Lareh Sago Halaban Kabupaten Lima Puluh Kota sebelum diadon dan dicetak.
Berdasarkan penelitian sebelumnya fermentasi parutan ubi kayu yang berlangsung secara spontan melibatkan beberapa kelompok mikroorganisme amilolitik. Sehingga penelitian tersebut perlu dikembangkan dengan mengamati dan menganalisis karakteristik kimia dan mikrobiologi parutan ubi kayu dan selanjutnya dikaitkan dengan kerupuk yang dihasilkan. Penelitian ini ingin mengungkap hubungan aktivitas mikroorganisme amilolitik dengan karakteristik kimia parutan ubi kayu, dimana dalam aktivitasnya mikroba tersebut akan menghasilkan enzim amilase yang berguna untuk merombak pati atau hidrolisa pati. Proses hidrolisis pada pati akan menjadikan komponen tersebut menjadi monomer yang lebih sederhana
Nutrient Contents of Parboiled Rice as Affected by Palm Oil Addition
Full text linkAbstract. This study aims to evaluate the nutrient contents of rice after the partially boiled process and the addition of various concentrations of palm oil. The result showed that modification of palm oil and parboiled process on paddy was not significantly increased water, protein, and carbohydrate, but increase its ash and fat
content in 20% oil addition substantially. The increase in fat content is indicated to increase the complexity of the ingredient and has the potential to have a low glycemic index.
Keywords: concentration, nutrients, palm oil, parboiled, ric
Effects of Palm Oil Addition on Starch and Dietary Fiber Contents of Parboiled Rice
No full textThe formation of lipids and amylose complex is known to increase the resistance of starch towards digestive enzyme and acts like dietary fiber, thus the effects of palm oil addition during parboiling process on rice starch and dietary fiber contents were examined. High amylose rice grain (IR42) was used as a raw material. Modified parboiled rice prepared by adding different amount of palm oil (i.e 10%, 15% and 20% of total grain) during heating process. The results showed that the treatments affect starch and dietary fiber contents of parboiled rice significantly. The results of this study are expected to contribute in the development of modified rice as an alternative diet to prevent and decrease the number of type 2 diabetics
Purine Content in Various Type of Gulai as Specialty Food of West Sumatra
No full textGulai is one of the most well-known basic dishes in West Sumatra specialties made from chicken, fish, goat meat, beef, offal and vegetables. Gulai with animal ingridient is a food that generally contains high protein. Foods that have protein content, specifically have purine content which will cause hyperuricemia. The purpose of this study is to identify four purine bases (adenine, guanine, hypoxanthine and xanthin) in several types of gulai dishes typical of West Sumatra. Seven food samples were obtained from several restaurants in the city of Padang. Purine base identification is determined using the HPLC (High Performance Liquid Chromatography) method. The highest total purine content in several types of gulai dishes is found in spicy and sour fish gulai and the lowest in chicken gulai
EXTRACTION AND CHARACTERIZATION: STARCH, PROTEIN, AND OIL OF DURIAN SEEDS (DURIO ZHYBETHINUS MURR.) FROM WEST SUMATRA
No full textDurian is a seasonal fruit widely consumed in Indonesia, with its seeds often left unutilized. This study explores the physicochemical characteristics of flour, starch, protein, and oil extracted from durian seeds sourced from West Sumatra. Conducted in two stages—extraction and characterization—the study applied a descriptive quantitative method. Durian seed starch yielded 9.42% with round and irregular granules, 18.17% amylose, 81.83% amylopectin, water absorption of 2.11 ml/g, oil absorption of 2.91 ml/g, and exhibited a type C gelatinization profile with a peak viscosity of 3059.5±1496.55 cP. Thermal properties showed an initial gelatinization temperature of 65.17°C and degradation at 297.55°C. The starch had a °Hue value of 267.40 and whiteness of 89.85%. Protein concentrate yielded 0.16% with 72.30% protein, containing six amino acids suitable for food applications like crackers, noodles, and complementary foods. Oil yield was 0.25%, containing unsaturated fatty acids such as linoleic (19.77%), stearic (11.78%), and conjugated linoleic acid (11.27%), alongside saturated fatty acids like hexadecanoic acid (30.38%). Durian seed flour yielded 28.60%, with moisture (9.33%), ash (2.67%), protein (4.91%), °Hue (101.03), whiteness (87.59%), and sulfite residue (58.05 ppm), complying with Indonesian health standards. These findings suggest durian seeds\u27 high potential for food industry applications
Development of Herbal Tea Bags using Gotu Kola Leaves (Centella asiatica L. Urban) and Siamese Orange Peel (Citrus nobilis)
Full text linkHerbal tea is a beverage made from dried leaves, flowers, seeds, nuts, bark, fruits, and other plant components, excluding Camellia sinensis. This study developed herbal tea bags using gotu kola leaves (Centella asiatica) and Siamese orange peel (Citrus nobilis) sweetened with stevia to enhance flavor and antioxidants. The research aimed to assess the chemical and organoleptic characteristics and identify the most preferred formula. Treatments involved varying ratios of gotu kola leaves to Siamese orange peel: (100%: 0%), (80%: 20%), (75%: 25%), (70%: 30%), and (65%: 35%). A Completely Randomized Design (CRD) with five treatments and three replications was used, and data were analyzed using ANOVA and DNMRT at a 5% significance level. Results showed significant effects of mixing ratios on DPPH antioxidant activity, total polyphenols, water-soluble content, pH, IC50 antioxidant activity, and organoleptic attributes (color and aroma), but not on moisture content, ash content, TPC, or taste. Treatment E (65%: 35%) was optimal, with moisture content 7.54%, ash content 6.65%, DPPH antioxidant activity 58.02%, total polyphenols 746.67 mg GAE/g, water-soluble content 35.33%, TPC 2.8×10³ CFU/g, pH 6.71, and IC50 67 ppm. Panelists preferred this formulation, scoring its color (3.96), aroma (3.72), and taste (3.72) as "like"
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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