Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage of xanthan gum at 0.5% was added to each blend. Functional and rheological properties of the composite flour were examined and compared with wheat flour as control. Oil absorption index was not significantly different (P > 0.05) among the six blends of composite flour and wheat flour. As increasing of soybean flour levels, swelling power, and pasting viscosity of composite flours decreased, specific volume of bread also decreased as decreasing of soybean flour level in composite flours, but the firmness of bread increased. Physical and sensory analysis showed that composite flour with the proportion of sweet potato flour 40%, maize starch 40%, soybean flour 19.5% and xanthan gum 0.5% yielded acceptable breads. ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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An experiment on retail film packaging system was conducted to compare the atmospheric composition within sealed packs containing rambutan fruits. This research was done in order to study the effect of packaging films with different permeability on the some of physicochemical properties of rambutan during storage at 10 °C. The films used were 0.090 mm low density polyethylene (LDPE), 0.040 mm polyprophylene and 0.057 mm LDPE compared unwrapped fruits. Fruits were evaluated every 5 days for changes in moisture content, total sugars, vitamin C, hardness and color. Unwrapped rambutan had severe browning after 10 days. Sealed packages especially the LDPE had delayed the development of the browning for 20 days of storage and had the lowest weight loss.

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours were not significantly different in water and oil absorption capacity, swelling power, and baking expansion. There was a tendency for the relative viscosities of the composite flours to increase significantly with increasing proportion of the soybean flour and decreasing proportion of sweet potato flour in the mixture. Pasting viscosity measurements of the composite flours gave maximum (peak) viscosity values ranging from 582.00-668.67 cP. The pasting analysis results indicated increased level of setback and final viscosity, pasting temperature, setback and stability ratio while peak viscosity decreased with increasing proportion of soybean flour and decreasing proportion of sweet potato flour in the mixture.

Speed and simplicity in the process of finding documents and information have become a necessity in the campus library. The speed in finding a skripsi document that is currently still very long to find the data and more simple in displaying what you are looking for then we aim to search and find skripsi documents in a digital library at a private university in Jakarta more quickly and display what which is searched precisely. An approach is needed using the VSM method that encourages without complete keywords, and to see the effectiveness of research searches. The results of the VSM method can be applied for the development of prototype applications. The prototype used to facilitate the process of searching or finding the documents and information needed is fast and simple.

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h i g h l i g h t s g r a p h i c a l a b s t r a c t• Facilitating health care in remote and rural area using mobile phone infrastructure.• Prediction of disease based on data sends by patient using machine learning (Support Vector Machine).• Characterise the proposed model with different type of kernels and parameters to find optimum classification.

The purpose of this study was to compare the functional characteristics of ginger starch which consisted of three varieties, namely red ginger, elephant ginger, emprit ginger and curcuma starch. The analysis was performed using a factorial randomized block design. The results showed that each type of starch had different functional characteristics. Based on the research results, it was found that curcuma starch had the highest water absorption capacity, swelling power and solubility values.