Judul: Effect of Spontaneous Fermentation On the Physical and Chemical Characteristics of Sorghum Flour (Sorghum bicolor L. Moench) and Its Application In Cookies.
Abstrak: The study aims to observe if sorghum grain spontaneous fermentation can affect physical and chemical characteristics of its flour. Sorghum grain was spontaneously fermented for 5 days. Samples were taken daily, and selected physical and chemical characteristics were studied. Results showed that sorgum spontaneous fermentation significantly (α<0.05) decreased water and ash content, but significantly (α<0.05) increased carbohidrat, starch, amylosa, and amylopectin content. Spontaneous fermentation tended to decrease protein and fat content but not significant. Spontaneous fermentation also significantly (α<0.05) increased yield of the flour and degree of flour whiteness. Fermented flour had significantly (α<0.05) lower water absorbancy capacity and oil absorbancy capacity than non fermented flour. Fermentation decreased gelatinization temperature and setback viscosity, but increased peak viscosity, breakdown viscosity, and diameter of starch granula. Fermented sorghum flour can substitute wheat flour up to 50% in cookies. Spontaneous fermentation also significantly (α<005) increased panelist preference for organoleptic characteristics (color, aroma, flavor, and texture) and decreased gritty texture of sorghum cookies.
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Judul: Karakterisasi Sifat Fisik dan Kimia Tepung Sorgum (Sorgum bicolor L) Rendah Tanin
Abstrak: The aim of this study was to characterize physical and chemical properties of reduced tannin sorghum flour. The physical properties characterized were rheological properties, whiteness, density, swelling volume, solubility and water absorption capacity. The chemical properties characterized were moisture, carbohydrate, protein, fat, ash, tannin, starch, crude fiber, amylose and amylopectin, starch and protein digestibility. The reduced tannin shorgum flour was obtained by polishing and soaking of sorghum grains in 0.3% Na2CO3 solution followed by grinding process. Significant differences were found (p <0.05) among samples for peak viscosity, whiteness, solubility, water absorption capacity. Significant differences were found (p <0.05) in the chemical properties of all samples. The results showed that polishing and soaking of sorghum grains in 0.3% Na2CO3 solution reduced tannin levels by 95% (from 2.9% to 0.12%) and 97% (from 2.39% to 0.08% ). Soaking of sorghum grains in 0.3% Na2CO3 solution reduced protein and starch of sorghum flour, but increased carbohydrate and amylose content and increased digestibility of protein.
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Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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