Judul: Hidrolisis Pati Palma Menggunakan Pullulanase dan β-Amilase
Abstrak: Palm trees are unexplored carbohydrate sources that wiidely spread in Indonesia. Palm starches are still under utilized since lacked information about their pysico-chemical properties. Hydrolysis of these starches are the right application without concerning their characteristics. This research investigated the starches from five types of palm trees, namely Metroxylon sago (commersial sago), Metroxylon sp. (sagu rumbia), Arenga pinnata, Arenga microcarpa (sagu baruk), and Caryota mitis; and the hydrolysis of palm starches by using degrading enzymes, i.e. pullulanase and β- amylase. The result showed that palm starches are normal starch which contain17-21% of amylose or 83-79% of amylopectin which differed in branch-chain lengths, and caused typical products from each type of palm. Pullulanase as debranching enzymes, cleaveged the starch to produce DP 13.9- 20.8 of Short-Chains Amylose (SCA). The starch contained 22.2-38.8% of β-limit dextrins as the residue of β-amylolysis. Simultaneous hydrolysis by using β-amylase and pullulanase mainly produced maltose for all starch with DP of 1.7-2.9.
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Judul: Pemanfaatan Pati Kelapa Sawit Sebagai Bahan Baku Dekstrin
Abstrak: The oil palm trunks become waste from the rejuvenation of the oil palm plantation. The extraction of the oil palm trunk yielded 4,7% of starch. The starch was extracted and characterized its physical and chemical properties and compared it to the commercial starches (sago and tapioca). The extracted starch was modified to be dextrin by enzymatic and acid hydrolysis. The oil palm starch contained lipid (0,37%), ash (0,68%), fiber (1,78%) which were higher than that of sago and tapioca. However, the amylosa content (28,67%) of the oil palm starch was lower. The gelatinization temperature of oil palm starch (770C) was similar with that of sago, but was higher than of tapioca. The whiteness degree of starch (83,02%) and the paste clarity (15,4%T) of the oil palm starch were lower than sago and tapioca. The α-amilase susceptibility of oil palm starch was lower than that tapioca and sago; however, the susceptibility of the oil palm starch on acid was almost similar with sago and tapioca. The dextrin quality of the oil palm starch, either from enzymatic or acid hydrolysis was lower than the tapioca; however, it was almost similar with the sago based on ash content, viscosity an solubility in cold water.
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Judul: Pengaruh Efek Tempo dan Efek Kuantum pada Angka Kelahiran Total
Abstrak: Pada karya ilmiah ini dibahas pengaruh efek tempo dan efek kuantum pada Total Fertility Rate (TFR) untuk ukuran periode maupun kohort. Efek tempo ditandai dengan perubahan rata-rata umur melahirkan wanita, sedangkan efek kuantum ditandai dengan perubahan intensitas kelahiran. Metode yang dilakukan dalam mempelajari efek tempo dan efek kuantum pada TFR terdiri dari beberapa tahap. Langkah pertama adalah membangkitkan data hipotetik dari angka kelahiran wanita menggunakan fungsi gamma. Kemudian akan diformulasikan TFR yang telah disesuaikan efek tempo dan efek kuantum (TFRA). Dari hasil simulasi yang dilakukan menunjukkan bahwa efek tempo yang ditandai dengan adanya peningkatan rata-rata umur melahirkan dan efek kuantum yang ditunjukkan dengan adanya penurunan rata-rata jumlah anak yang dilahirkan akan membuat nilai TFRA lebih realistis dibanding TFR yang tidak disesuaikan efek tempo dan efek kuantum.
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