Judul: Mempelajari Proses Steam Blasting Kacang Kedelai, Karakterisasi Warna dan Tekstur Kacang Kedelai serta Sifat Fungsional Protein dari Tepung Kedelai yang Dihasilkan
Abstrak: Soybean (Glycine max L.) is one kind of legume containing high protein, isoflavones, polyunsaturated fatty acid, amino acids, and no cholesterol. Soybean can be used as a raw material of various products, including soy flour. Beside those advantages, soybean contains various anti nutritional compounds such as trypsin inhibitor, phytic acid, and haemaglutinin. These compounds can be removed by heat, but the process can decrease the quality of sensory properties and nutritional value of products. The alternative soybean processing method is using heat and pressure treatment. An equipment that works based on heat and pressure treatment is steam blasting. The principle of this equipment is by splitting soybeans through a short heating process and the pressure drops suddenly. This study aimed to obtain an optimum pressure and time of steam blasting in soybean flour processing. The pressure used were 1,2,3,4, and 5 bar with heating time 5, 10, 15, 20, and 25 minutes. Tests conducted were SDS-PAGE assay (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis) and soybean quality index assay like KOH Protein Solubility (KOH PS) assay, Protein Dispersibility Index (PDI) assay, and Urease Index assay. The result showed that at 1 bar pressure treatment with a 5 minute heating time could increase the solubility of soy proteins in neutral solution, eliminate most of antinutrition in soy, prevent overheat or underheat, and produce good quality soybean flour. Test statistics of various parameters (KOH PS, PDI, urease index) also showed that the treatment pressure of 1 bar 5 minutes is the most efficient treatment and meets the recommended soybean quality based on value of KOH PS, PDI, and urease index. Treatment pressure of 1 bar 5 minutes was not significantly different from the higher pressure treatment on KOH PS test and PDI, but significantly different in urease index test. Thus, treatment pressure of 1 bar with a 5 minute meet the adequacy standard of soybean heat processing. Meanwhile, SDS-PAGE assay showed that at 3 bar pressure treatment with a 25 minute heating time, all the dominant antinutrition substances in soybean was inactivated because denatured by heat and pressure. Those antinutrition substance were lipoxygenase, Bowman-Birk inhibitor, and lectin. Physical observations were conducted on soybean yield blasting process showed a change in color and texture with increasing in pressure and heating time. Soybean colour become increasingly brown color, due to the Maillard reaction and the oxidation of carotenoids found in soy. Soybean texture become increasingly soft, caused by high temperature and saturated steam which can damage and destroy the structure of soybean cotyledon compact.
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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: Keragaman Spesies Ular Temuan Masyarakat di Area Permukiman Wilayah Jabodetabek.
Abstrak: Pembangunan dan kehilangan habitat di Jakarta, Bogor, Depok, Tangerang, Bekasi (Jabodetabek) berdampak pada ular yang harus beradaptasi di ekosistem urban dan meningkatkan perjumpaan dengan manusia. Ular di sekitar permukiman dapat menimbulkan konflik antara manusia dengan ular. Komunitas reptil, Pest Control, dan Pemadam Kebakaran sering kali mendapat panggilan untuk relokasi ular. Penelitian ini bertujuan untuk mengetahui keragaman jenis ular yang sering dijumpai warga di permukiman Jabodetabek, serta mendokumentasikan upaya yang telah dilakukan organisasi dalam mitigasi konflik melalui relokasi ular di permukiman. Data dihimpun dengan cara studi data sekunder dan wawancara. Terdapat 37 jenis ular yang ditemukan warga atau 75% dari seluruh jenis ular yang ada di Jabodetabek. Naja sputatrix adalah jenis yang paling banyak ditemukan. Jakarta adalah wilayah terbanyak laporan perjumpaan ular. Konflik manusia dengan ular dimitigasi dengan relokasi ular, edukasi, dan translokasi meskipun harus ada evalusi lebih lanjut mengenai dampak translokasi.
Keyword: Jabodetabek, Keragaman, Mitigasi konflik, Naja sputatrix, Ular