Sweet potatoes have a fairly diverse varieties and the difference in varieties is (99.16, 86.91, and 8.77% db , respectively) . It also had the most excellent cooking endurance as shown b y the lowest b reakdown viscosity (5183.33 cP), and the b est tendency of retrogradation as shown b y the highest setb ack viscosity (1328.00 cP). The optimum comb ination for the vermicelli making was ABSTRAKUbi jalar memiliki varietas yang cukup beragam, dan perbedaan varietas diduga memberikan pengaruh kepada sifat fisikokimia pati yang dihasilkan. Tujuan penelitian ini adalah optimasi pembuatan sohun dari pati ubi jalar menggunakan ekstruder pemasak-pencetak. Karakterisasi pati ubi jalar meliputi analisis proksimat, kadar pati, kadar amilosa serta profil gelatinisasi. Optimasi proses dan formula sohun ubi jalar pati varietas Ace menggunakan alat bantu Response Surface Methodology (RSM). Kisaran jumlah pati yang digunakan yaitu 62,5-69,0 g, jumlah air 31,0-37,5 g, suhu ekstruder 80-90°C, dan kecepatan ulir ekstruder 90-120 rpm. Pati ubi jalar varietas Ace memiliki kadar karbohidrat, total pati dan amilosa paling tinggi (99,16; 86,91; dan 8,77% bk), dan memiliki ketahanan dalam pemasakan paling baik, yang ditunjukkan oleh b reakdown viscosity yang paling rendah (5183,33 cP) dan memiliki kecenderungan retrogradasi paling tinggi, yang ditunjukkan oleh setb ack viscosity yang paling tinggi (1328,00 cP). Kombinasi optimum untuk sohun ubi jalar yaitu jumlah pati 65 ,2 g, jumlah air 34,8 g, suhu ekstruder 85°C, dan kecepatan ulir ekstruder 115 rpm. Sohun ubi jalar yang dihasilkan dari kombin asi optimum memiliki nilai aktual kehilangan padatan akibat pemasakan (KPAP) 20,85% dan elongasi 164,98%. Perbaikan proses dengan pembekuan sohun dan pengeringan menggunakan kipas angin menghasilkan sohun dengan mutu yang lebih baik yaitu KPAP 12,90% dan elongasi 196,42%.Kata kunci: optimasi, pati ubi jalar, RSM, sohun PENDAHULUAN1Sohun merupakan salah satu jenis mi nonterigu berbahan dasar pati yang berasal dari be-*Penulis Korespondensi:
The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.
A sports competition is a measure of success for an athlete. However, factors affecting an athlete's success come from the athlete and all competition aspects, including referees. Referees need to have a good reputation before and after carrying out their role as court judges. A referee must have competencies, including refereeing skills, rules of the game/competition, physical condition, mental-psychological conditions (self-confidence, calm, consistency, the assertiveness of attitudes and actions, accuracy in weighing and deciding, high motivation, honest & sincere, socializing). Thus, this research aims to examine the effect of physical conditions, primarily components of endurance, eye-hand coordination, and self-confidence, as psychological aspects that strengthen the referee's performance. To achieve this research's objectives, a survey method was used using path analysis and measurement techniques in tests through standard performance evaluation of volleyball referees, confidence questionnaires, 12 minutes running fitness test, and eye-hand coordination. The population involved in this research was 335 referees who had regional and national diplomas. The sample of this research used the Slovin pattern with an error rate of 10%, so that the sample amounted to 77 volleyball referees in West Java. The conclusions of this research are (1) Endurance affects the performance of the referee by 42.9%, (2) Eye-hand coordination affects the performance of the referee by 39.6%, (3) Confidence affects the performance of the referee by 45.8%, (4) Endurance affects self-confidence by 51.2%, (5) Eye-hand coordination affects self-confidence by 40.8%.
The objective of this research was to optimize the sorghum noodle processing with two variables i.e. extruder temperature (80, 85, 90oC) and screw speed (10, 15, 20 Hz). The optimum process was chosen by using Response Surface Methodology (RSM), based on 2 parameters, i.e. cooking loss and elongation. The result of this research showed that the optimum processing condition with desirability of 0.736, was resulted from the combination of the extruder temperature of 85oC and screw speed of 20 Hz. The verification showed that the sorghum noodles from this optimum condition had cooking loss of 11.87 %, and elongation of 234.84. Keywords: noodle, sorghum, optimization, twin screw extruder, RSM
Corn noodle is a potential product to b e developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles and increase its protein content. This study aimed to evaluate the effect of PGA (0, 0.25, 0.5, 0.75, and 1%) and SPI (0, 5, and 10%) addition on corn noodle rheology. Five parameters were analyzed i.e. cooking loss, elongation, hardness, cohesiveness and stickiness. A hedonic rating test was also performed to evaluate the corn noodle organoleptic quality. The results showed that the addition of PGA decreased the cooking loss and hardness, b ut increased the elongation and cohessiveness. While the addition of SPI decreased the cooking loss and cohessiveness (at PGA level 0 and 0.25%), it increased hardness and elongation (at PGA level 0%). Based on the hedonic test, corn noodle with 0.5% PGA without the addition of S PI was the most preferred formula.
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