Judul: Mutu dan potensi roti manis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Banana (Musa paradisiaca) is a nutritious and contain high carbohydrate content. One of the banana plantains type is uli variety which is found abundant in Bogor. Plantains are suitable to be processed into banana flour because of their high carbohydrate content. Banana flour is a potential food ingredient as prebiotic source (RS). The resistant starch (RS) content as the prebiotic in banana flour could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. In this study the MBF was applied to substitute the wheat flour in sweet bread making. The sweet bread was prepared using several substitutions of MBF in example a 20%, 30% and 40% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of sweet breads were then evaluated by the panelist using hedonic rating and ranking test. Objective test was also conducted to analyze the color and texture of the bread. The result showed that sweet bread made of 20% MBF substitution was the most preferred product and contained higher RS (1.45%), dietary fiber (4.52%) and had lower starch digestibility (45.63%) than product without MBF substitution. The controlled sweet bread only contained 0.55% (w/v) RS, 2.43% dietary fiber and 85.53% of starch digestibility. These results suggested that sweet bread made of 20% MBF substitution was potential as functional food due to its high RS and dietary fiber contents and low digestibility value which are suitable for people on diet or diabetic patients and also promote healthy digestive tract as prebiotic.
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Judul: Mutu dan potensi kukis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Spontaneous fermentation followed with autoclaving cooking can increase resistant starch (RS) content in uli banana flour from 6,17% (db) to 9,19%(db). The objective of this study is to obtain appropriate substitution of modified banana flour (MBF) in cookies processing and analyze the effect of substitution the wheat flour with MBF on sensory characteristics and resistant starch content in cookies. The substitutions percentage of modified banana flour were varied as follows 60%, 80% and 100% of total flour used in cookies formula. The results showed that water activity (aw), crispness and cohesiveness among 3 formulations substitued with MBF were not significantly different (p>0,05). The cookies’ colour measured with chromameter instrument were affected by the amount of MBF, where the higher percentage of MBF substitution used had resulted in the darker color of cookies. MBF substitution also affected the panelist preference significantly. Higher percentage of MBF used in the cookies would received lower score for quality parameters especially flavour. The results were confirmed by ranking analysis showed that the cookies made of 60% MBF substitution was the most preferable product (1,54), followed by cookies with 80% MBF substitution (2,05) and 100% MBF substitution (2,41). RS content in cookies with 60% MBF (3,68%) was three times higher than control cookies (1,02%). The present results suggested that modified banana flour (MBF) have good potency for developing cookies product rich in dietary fiber and RS compared with control cookies.
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Judul: Pelaksanaan Erection Girder serta Pemodelan 3D Menggunakan Software TEKLA Strucute17 pada Spillway Waduk Jatigede.
Abstrak: One of the scope that was done in this Jatigede dam construction is the construction of Spillway. Spillway body that at the top there is a lighthouse construction parts contained in the implementation of the Spillway construction. At the top of the lighthouse this will be made of the building (room control) as a liaison between the room and also became a cornerstone of building the necessary bridges. The construction is using two methods: the method of crawler cranes and the method of girder launcher. The research, conducted in March-May 2015 in Jatigede Dam construction project, Cijeungjing Village, District Jatigede, Sumedang District uses primary data and secondary data. The Spillway construction of Jatigede dam project divided into four stages, including the preparatory work, sub-structure, structure, and super structure. One of the factors that affect erection girder is an accident in drop off a girder in the field. After seeing the benefits then the method of girder launcher is chosen in terms of cost, precision tools, ways of operating, and the risk is better than crawler cranes. 3D modeling is done with Tekla Structures program 17 based on Detail Engineering Design data Spillway Jatigede. 3D modeling in building Spillway Jatigede done by drawing a grid, columns, and beams. Columns used in the building's Spillway Jatigede assortment of size.
Keyword: crane, girder, Jatigede, launcher, Spillway