Pembuatan mi kering komposit bertujuan untuk meningkatkan nilai gizi mi terutama komponen pangan fungsional dengan melakukan subtitusi sebagian tepung terigu dengan tepung rumput laut dan tepung labu kuning.Penelitian dilakukan dengan tiga tahap. Tahap ke 1 pembuatan tepung rumput laut dan tepung labu kuning.Tahap ke 2 pembuatan mi kering komposit, dan tahap ke 3 analisis kimia, dan uji fisik mi kering.Metode percobaan menggunakan rancangan acak lengkap dengan perlakuan perbandingan (%) tepung rumput laut dan tepung labu kuning yang terdiri atas 4 taraf (t=4): P0= 30:0; P1= 20:10: P2= 10:20; dan P3=0:30. Dilakukan dengan 3 ulangan.Tepung rumput laut dan tepung labu kuning mengandung komponen pangan fungsional (iodium, serat, dan karoten) masing-masing 27,05 ppm, 5,65%, dan 12,32 ppm pada tepung rumput laut dan 0,10 ppm, 9,69%, dan 397,20 ppm pada tepung labu kuning. Iodium dan karotenoid pada tepung terigu tidak terdeteksi, sedangkan serat hanya 0,29%. Komposisi kimia mi kering adalah: air 6,75-7,99%; protein 7,32-11,24%; iodium 0,03-7,39 ppm; serat 1,01-2,11%; dan karoten 1,69-80,25 ppm. Waktu optimum pemasakan rata-rata 3,50 menit dan KPAP antara 14,42-20,72. Mi yang memenuhi SNI 01-2974-1996 adalah mi kering R10L20 dan R0L30. Mi R10L20 dapat dijadikan makanan fungsional karena sangat potensial sebagai sumber karoten dan sumber iodium.Making Composite Dry Noodles Of Seaweed (E.Cottonii) Pumpkin Flour (Cucurbita moschata) as Functional Food Composite dry noodle-making aims to improve the nutritional value of noodles, particularly functional food components by performing partial substitution of wheat flour with seaweed and wheat flour pumpkin. Research carried out by three stages. The first stage is to manufacture seaweed flour and flour pumpkin. The second stage is to make dry noodle by using seaweed flour and flour pumpkin as the wheat substituer and third stage is to analyze the component of dry noodle. Methods of experimental research with completely randomized design with treatment ratio (%) for seaweed flour and flour pumpkin which consisting of 4 levels (t = 4). R30L0 = 30: 0; R20L10 = 20:10: R10L20 = 10:20; and R0L30 = 0: 30. It is done with three time repetitions.Flour seaweed and flour pumpkin contain functional food components (iodine, fiber, and carotenoids) respectively 27.05 ppm, 5.65%, and 12.32 ppm in flour seaweed and 0.10 ppm, 9.69%, and 397.20 ppm in flour pumpkin. Iodine and carotenoid of rice flour undetected, and the fiber was only 0.29%.The chemical compositions of dry noodles are:,6.75-7.99% moisture content; protein content of 7,32-11,24%; 0.03 -7.39 ppm iodine content; 1.01-2.11% crude fiber; and 1.69-80.25 ppm carotene.The optimum cooking time is average of 3.50 minutes and KPAP between 14.42-20.72%. Noodles that meet SNI 01-2974-1996 are R10L20 and R0L30 dry noodles. The noodles R10L20 is very potential as a source of carotene and iodine.
This research presents an investigation on stress-strain behavior induced by resistance spot weld followed by tensile shear test. The spot weld is modeled according to standardized dimension for tensile test with main material properties of Cu as electrode and low carbon steel S235 as plates with 1mm thickness which include electric conductivity, resistivity and heat transfer coefficient for solid body as well as a contact interface. The FEM simulation is conducted using the process parameter of current between 6,000 A to 15,000 A, force at 5,000 N and different stages of time following the welding process and tensile test which is carried out after releasing both of the electrodes and material reaches the initial temperature with contact clamp velocity of 5mm/min. To ensure the glued elements between the plates, subroutine in MSC Marc/Mentat is used in the simulation with defined temperature. The outcome of simulation results will be verified with series of experiments. It is expected that simulation will give good agreement compared to experimental analysis within acceptable range of error.
Mie yang beredar di pasaran dan yang sering kita konsumsi bahan utamanya adalah tepung terigu sehingga komponen nutrisi seperti serat dan karotenoid yang terkandung dalam mie sangat minim. Untuk meningkatkan kandungan serat dan karoten mie diperlukan substitusi tepung dengan makanan lokal yang mengandung serat dan karotenoid. Misalnya sukun dan labu. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh jumlah pasta labu dan sukun sebagai substitusi tepung terhadap karakteristik mie basah dan uji preferensi warna serta untuk mengetahui pengaruh lama penyimpanan terhadap kandungan karotenoid mie basah. Percobaan dilakukan dengan rancangan acak non faktorial dengan membandingkan jumlah pasta labu dengan pasta sukun dan lama simpan. Hasil penelitian menunjukkan bahwa kadar air, kadar abu dan kadar protein tidak dipengaruhi oleh rasio jumlah pasta labu terhadap pasta sukun. Namun kandungan serat meningkat dari 1,22% menjadi 3,16% dan tingkat karotenoid dari 0,07 ppm menjadi 0,10 ppm. Tingkat preferensi warna meningkat dari 1,86 (tidak suka) ke 3,35 (suka). Penyimpanan waktu dapat menurunkan tingkat karotenoid dari 0,105 ppm pada penyimpanan 0 hari menjadi 0,08 ppm pada 4 hari. Kesimpulan substitusi tepung dengan pasta sukun dan pasta labu dapat meningkatkan kandungan serat dan mie karotenoid basah. Penyimpanan menghasilkan penurunan tingkat karotenoid.
The attractive colors and colors derived from natural pigments are very much favored by consumers, as natural pigments in addition to being dyes also serve as a source of vitamins. The aims of this study were to determine the effect of the amount of nanoemulsion applied and storage duration on the color of wet banana noodles and the potential of wet noodles as a source of carotenoids and to increase the level of consumer acceptance of the color of wet noodles. The research used complete Random Design (RAL) factorial where first factor was the amount of nanoemulsion consisted of 3 levels namely: 0%, 3% and 6%. Second factor was storage duration consists of 3 levels :0 days, 3 days, and 6 days. Each treatment with three replications. The results showed that the color of wet noodles ranged from yellowish to yellow. The intensity of the yellow color decreased during the storage process. The 3% nanoemulsion applied on wet noodles potentially suffice 4.4% of the vitamin A requirement and its potency decreased to 2.6% after the noodles were stored for 6 days. While noodles applied 9% nanoemulsion on noodle was potentialto suffici vitamin A by 10,4% from requirement of vitamin A, but decrease to 4.3% after wet noodles were kept for 6 days. The storage duration gave no significant effect on the color preference test but the nanoemulsion application increased thelevel of panelist's preference on wet noodles color from 2.2 (dislikes) to 4.05 (like).
The mechanism of the drying process is the process of heat transfer and mass transfer that takes place simultaneously. The pressure of the water vapor in the acid gelugur is higher than that on the surface interface of the gums and air acids. Intensity solar radiation averages around 300-590w / m2 and Ambient Temperature 28,830C. The hot air condition in the drying box averages 320C. The content of total citric acid gelugur acid was 1.2787% with 3mm slice thickness and 1.3981% with a 5mm slice thickness. Drying is done from 08.00-17.00 am with a hot air flow rate of 1.5m/s.
This research aims to determine the effect of blanching treatment and the effectiveness of hybrid system solar dryer for drying red chilli. The dried red chilli quality parameters such as moisture content, total microba and L*,a*,b* for colour values were determined. The experimental results showed the drying box of hybrid system solar drying can reach maximum temperature from 55.2°C to 57.1°C. Blanching treatment combined with hybrid system of solar drying shortened drying time, gave lower moisture content and lower total plate count of dried red chilli compared with nonblanched-conventional drying.
It is not known how to extract carotenoid- which has a high value -optimally from palm oil mesocarp fiber (POMF). The research objective was to determine the optimization of oil extraction from POMF waste and to determine the optimization of carotenoid extraction from POMF oil. The research was carried out in 2 stages: The first stage was oil extraction from the POMF with the treatment factor ratio of hexane to the weight of the POMF and the extraction time. Stage 2 Optimization of carotenoid extraction using the solvolitic method with treatment: Minor solvent types Methyl ester (Me) caprylate-caprate (C8 –C10) and Me laurate-myristate (C12-C14) and minor solvent concentrations of 0.1% and 0, 25%. Parameters analyzed were: oil content, Deterioration bleaching of index (DOBI), and carotenoid concentration. Optimization ratio between hexane and POMF weight is 1:40 (vol / g) with an oil content of 2.938%. Optimization of extraction time for 100 minutes with 4.104% oil content. Optimization of carotenoid extraction is by using minor solvent Me C8-C10 with a solvent amount of 0.1% which results in a carotenoid concentration of 302.442 ppm and DOBI of 5.74. The increase in caroten concentration resulted from saponification reached 114.2 times from the carotenoid concentration in POMF oil.
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