Judul: Kajian pengaruh pengukusan bertekanan (steam pressure treatment) terhadap sifat fisikokimia tepung jagung
Abstrak: The objectives of this study were to study the effects of steam pressure treatments on physicochemical properties of corn flour and to apply corn flour for cookies production. The study was conducted in three stages. The first stage was production of corn flour through wet milling process. The second stage was the analysis of physicochemical properties of corn flours that were steam pressure treated for 10, 20, 30, 40, 50 and 60 minutes. The third stage was production of cookies using the pre-treated corn flour. The thermal properties showed that gelatinization transition temperatures (To, Tp, Tc) and gelatinization degrees increased but gelatinization enthalpy and temperature range decreased after steam pressure treatment when processing time increased. The decrease of the gelatinization enthalpy had been related to loss of crystallinity order within the flour granule. The rheological properties showed that maximum viscosity, hot paste viscosity, breakdown viscosity, cold paste viscosity and setback viscosity of pre-treated corn flour decreased after steam pressure treatment when processing time increased. The steam pressure treatment changed the gelatinization profile from B to C type. Correlation analyses showed that the maximum viscosity had positive correlation with swelling volume. The maximum viscosity, hot paste viscosity, breakdown viscosity, cold paste viscosity and setback viscosity had negative correlation with the gelatinization degrees. The swelling volume and water solubility of pre-treated corn flour were significantly affected by the steam pressure time. The swelling volume decreased but the water solubility increased. The steam pressure treatment did not give significant affects to water absorption capacity, amylose content, amilopectin content and moisture content of corn flour. The gelatinization degrees had positive correlation with the water solubility and the water absorption capacity but it had negative correlation with the swelling volume. The water solubility had negative correlation with the gelatinization enthalpy. Application of pre-treated corn flour for cookies production reduced sandiness of cookies. The sandiness of cookies had positive correlation with the gelatinization enthalpy but it had negative correlation with the gelatinization degrees.
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Judul: Effects of spontaneous fermentation during soaking of local variety of white corn (Zea mays L.) on physicals, chemical and functional characteristics of its flour
Abstrak: The uses of white corn in food industry in Indonesia are still limited. To explore the potential uses, evaluation of chemical physical, and functional properties of white corn flour is needed. The objective of this study was to evaluate chemical, physical and functional properties of white corn flour, and its changes as affected by spontaneous fermentation during soaking of white corn grits. Corn flour was prepared by soaking of white corn grits followed by drying and grinding. Soaking was done at closed pan and controlled temperature, to promote spontaneous fermentation. The resulted flour was fractionated using multiple sieve of 100 mesh (150 ìm), 150 mesh (106 ìm) and 200 mesh (75ìm) and analyzed for its chemicals, physicals and functional characteristics. Fermentation process as long as 24 hr will reduce gelatinization temperature (Tg) of resulted flour from 82oC to 76.2oC; but finally Tg would increase (85.2oC) at 72 hr of fermentation. Fermentation process of corn grits do not affect its peak viscosity (in the range of 493 -560BU), but will increase only after fermentation of more than 48-60 hr (648 -573 BU); and further fermentation would reduce the peak viscosity (550 BU)similar to that of flour resulted from process without fermentation. Flour resulted from corn grits after fermentation process of 12 hr has breakdown viscosity of 0 BU. This suggests that heat stability of flour produced from corn grits after 12 hr fermentation is higher that that of control flour (breakdown viscosity of 68 BU).
Keyword: gelatinization temperature, fermentation process, peak viscosity, breakdown viscosity

Judul: Pola reproduksi harimau ( Panthera tigris Linnaeus, 1758 )
Abstrak: nilik Tujuan penulisan skripsi ini adalah untuk mengetahui pola reproduksi harimau dengan tujuan menjaga hewan ini dari kepunahan sehingga tetap lestari. Di dunia terdapat delapan sub spesies harimau dan tiga diantaranya terdapat di Indonesia yaitu: - Harimau Sumatera (Panthera tigris sumatrae, Pocock 1929) daerah penyebarannya di Pulau Sumatera - Harimau Jawa (Panthera tigris sundaica, Temminck 1845) daerah penyebarannya di Pulau Jawa - Harimau Bali (Panthera tigris balica, Schwarz 1912) daerah penyebarannya di Pulau Bali Populasi hewan ini relatif sedikit. Harimau Sumatera hanya tinggal beberapa ratus ekor, harimau Jawa tinggal lima ekor berada di Hutan Suaka Margasatwa Meru Betiri tetapi beberapa ahli berpendapat hewan ini sudah punah. Sedangkan harimau Bali sudah lama punah. Pubertas pada harimau dicapai pada umur sekitar 3-6 tahun. Lamanya berahi 5,3 0,2 hari, sedangkan siklus berahi sekitar 25 hari. Perkawinan (kopulasi) berlangsung dengan posisi latero dorsal dan berlangsung sekitar 0,5-3 menit dan paling sering pagi dan lewat tengah hari. Dalam sehari dapat terjadi 3-23 kali kopulasi. Lama kebuntingan 93-114 hari, anak harimau dilahirkan interval 20-30 menit dan proses kelahiran berlangsung 1-2 jam. Jumlah anak seperindukan sekitar 2-4 ekor. Di alam asli dua adalah jumlah yang paling sering sedangkan dikandang tiga ekor. Angka sexratio antar jantan dan betina belum diketahui dengan pasti. Inseminasi buatan dapat dilakukan untuk menggantikan perkawinan secara alam atau untuk meningkatkan mutu genetik. Peningkatan daya hidup spermatozoa dilakukan dengan cara memisahkan sperma dari cairan seminal….
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