The ultrasound-assisted depolymerization of κ-carrageenan has been studied at various temperatures and times. The κ-carrageenan with initial molecular weight of 545 kDa was dispersed in water to form a 5 g/L solution, which was then depolymerized in an ultrasound device at various temperatures and times. The viscosity of the solution was measured using Brookfield viscometer, which was then used to find the number-average molecular weight by Mark-Houwink equation. To obtain the kinetics of κcarrageenan depolymerization, the number-average molecular weight data was treated using midpoint-chain scission kinetics model. The pre-exponential factor and activation energies for the reaction are 2.683×10 -7 mol g -1 min -1 and 6.43 kJ mol -1 , respectively. The limiting molecular weight varies from 160 kDa to 240 kDa, and it is linearly correlated to temperature. The results are compared to the result of thermal depolymerization by calculating the half life. It is revealed that ultrasound assisted depolymerization of κ-carrageenan is faster than thermal depolymerization at temperatures below 72.2°C. Compared to thermal depolymerization, the ultrasound-assisted process has lower values of Ea, ΔG ‡ , ΔH ‡ , and ΔS ‡ , which can be attributed to the ultrasonically induced breakage of non-covalent bonds in κ-carrageenan molecules.

Recently, the main problem of the rice stock and distribution in Indonesia is the quality degradation as indicated in unpleasant odor (smelly), stained, yellowness, and high percentage of broken rice. This is due to the low of paddy quality dried by from either direct

This work aims to examine the influence of flour concentrations (5%-25% w/v), inoculum loading (2.5%-15% v/ v), and fermentation time (0-144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative submerged fermentation using Lactobacillus plantarum. The carbohydrate, lipid, protein, fiber and ash contents were reduced by fermentation, while moisture content was increased. In general, the swelling power and the solubility of fermented flour were below those of the native flour. Carboxyl group content increased with fermentation time, whereas no clear trend was found for carbonyl group. The amylose content of the fermented flour was larger than that of the native flour, which most probably was due to the depolymerization of amylopectin branches to form new amylose-like molecules. The best fermentation conditions were flour concentration of 10% (w/v), inoculum loading of 5% (v/v), and fermentation for 48 h.

Latar belakang: Tuberkulosis paru adalah penyakit menular yang disebabkan oleh bakteri mycobacterium tuberculosis masih menjadi masalah kesehatan. Tingginya angka kejadian TB paru dapat dikarenakan adanya faktor tingkat pengetahuan yang rendah, perilaku kesehatan yang buruk dan lingkungan rumah seperti ventilasi, pencahayaan, kelembaban, kepadatan hunianyang tidakmemenuhi syarat. Tujuan penelitian ini untuk mengetahui variabel paling dominan berhubungan dengan transmisi kejadian TB paru di Wilayah Kerja Puskesmas Bandarharjo Kota Semarang.Metode: Desain penelitian observasional dengan pendekatan case control. Subjek penelitian terdiri dari 40 kasus dan 40 kontrol. Kasus merupakan penderita TB paru di Puskesmas Bandarharjo yang didiagnosis secara klinis dan laboratorik BTA positif dan tercatat dalam medical record dari bulan Agustus 2016 sampai Agustus 2017,kontrol merupakan tetangga kasus yang tidak terdiagnosis TB paru BTA positif dan anggota keluarga tidak menderita TB paru BTA positif. Teknik sampling menggunakan proporsional random sampling. Data yang terkumpul dianalisis dengan uji univariat menggunakan distribusi frekuensi, uji bivariat menggunakan Chi Square, uji Multivariat menggunakan Regresi logistik ganda. Hasil : Hasil uji bivariat variabel lingkungan yang terdiri dari luas ventilasi (p=0,000); kepadatan hunian (p=0,000); kelembaban (p=0,001); pencahayaan (p=0,001); suhu (p=0,001), sedang hasil variabel pengetahuan (p=0,002) dan perilaku (p=0,005). Hasil analisis multivariat variabel pengetahuan (OR=3,776); kepadatan hunian (OR=4,476); kelembaban (OR=4,030); pencahayaan (OR=3,635); suhu (OR=3,064); pengetahuan (OR=6,374); perilaku (OR=3,525).Simpulan: Lingkungan rumah, pengetahuan dan perilaku berhubungan dengan kejadian TB paru di wilayah kerja puskesmas Bandarharjo Semarang dan faktor yang paling dominan berhubungan adalah pengetahuan. ABSTRACTTitle: Relationship Knowledge, Behavior and Household Environmentwith the Transmission Insidence Pulmonary Tuberculosis in the Work Area of Bandarharjo Health Center SemarangBackground: Pulmonary tuberculosis, an infectious disease caused by the bacterium Mycobacterium tuberculosis remains a health problem. A higher incidence of pulmonary TB has been associated with low level of knowledge, poor health behavior and household environment such as ventilation, lighting, humidity, residential density. The purpose of this study was to identify the most dominant factor associated with the transmission pulmonary TB in the Bandarharjo Health Center in Semarang.Methods: The research was an observational one with a case control study. The case and the control of this research were both using 40 respondents. The case was patients clinically diagnosed with pulmonary TB and has a laboratory BTA+ and documented in the medical record from August 2016 to August 2017. The control was a neighbor of cases with no BTA+ (acid resistant bacilli) pulmonary TB and history of family no BTA+ of pulmonary TB. The proportional random sampling was applied. The collected data were analyzed using univariate test of frequency distribution, bivariateof Chi Square, multivariate oflogistic regression.Results: Bivariate test of environmental variables consisting of ventilation area (p = 0.000); occupancy density (p = 0.000); humidity (p = 0.001); lighting (p = 0.001); temperature (p = 0.001), while the results of the knowledge variable (p = 0.002) and behavior (p = 0.005). The multivariate analysis showed variable of knowledge (OR = 3.776); residential density (OR = 4.476); humidity (OR = 4.030); lighting (OR= 3.635); temperature (OR = 3.064); knowledge (OR = 6.374); behavior (OR = 3.525).Conclusion: The household environment, knowledge and behavior were related to the transmission incidence of pulmonary tuberculosis in the working area of Bandarharjo health center and the most dominant factor was knowledge.

Background. Many studies have revealed the susceptibility of long grain rice to breaking during milling, while others have demonstrated the variation in the yield of head rice due to different rough rice drying methods. Thus, this study aims to determine appropriate drying and milling methods to improve the head rice yield and nutritional quality of long grain rice. Materials and methods. A series of drying experiments were performed on rough paddy rice employing shallow bed, oven and sun drying methods. Then, the dried rough rice grains were milled with various dehusking (H), separation (S) and polishing (P) configurations to obtain white rice. The resulting batches of white rice were analyzed and compared in terms of head rice yield, broken rice yield, brewer yield, whiteness and nutritional quality. Results. Milling configurations strongly affected the total, head rice, broken rice and brewer yields. The configuration of one dehusking, one separation and one polishing (H -S -P) resulted in the highest milling and head rice yields. Although the whiteness of the rice samples was significantly affected by the milling configuration, their values fell within an acceptable range preferred by consumers in Southeast Asia (39-47). The milling of dried rough rice obtained from shallow bed and sun drying using a concrete floor and white tarpaulin resulted in a comparable total (65%) and head rice yield (51%). However, the milling of rough rice dried using an oven and sun drying on black tarpaulin resulted in a slightly lower total yield (64.50%) and head rice yield (50.50%). The moisture, ash, protein and lipid contents of the white rice were significantly lower than those of manually dehulled rice, whereas the carbohydrate and amylose contents of the white rice were significantly higher. Conclusion. Application of shallow bed or sun drying on a concrete floor followed by milling with the H -S -P configuration produced the highest head rice yield with an acceptable whiteness and nutritional composition. These combined postharvest technologies are simple, efficient and economical for both small-and large-scale applications. Further research on consumer acceptance and on the nutritional and cooking qualities of the white rice obtained from these combined postharvest technologies is essential.

The coupled hydrogen peroxide/ultraviolet irradiation (H 2

In addition to the presence of antinutrients, the inferior physicochemical properties of flours has caused gadung (Dioscorea hispida dennst) becomes one of the underutilized tubers in the world. Acetylation is one of the starch modification methods to alter the physicochemical properties of starch, namely swelling power and solubility. The objective of this work was to investigate the effect of reaction time, glacial acetic acid/flour mass ratio and pH on gadung flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry of 20 % consistency with glacial acetic acid under alkaline condition. The results show that in general degree of substitution and swelling power increased with the increase of reaction time, while the solubility was not affected by reaction time after 10 min acetylation. Acetylation led to significant changes in morphology and structure of gadung flour starch granules. Overall, all the acetylated gadung flours obtained in this work were having higher swelling power and solubility than the native flour. Acetylation of gadung flour using glacial acetic acid with 1:3 mass ratio and pH 8.0 at ambient temperature for 30 min resulted gadung flours with swelling power and solubility similar to that of Korean wheat flour.

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