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 brownies kukus sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Banana (Musa Paradisiaca) is a good source of starch to modified into type III resistant starch (RS). One of the banana plantain types is uli variety which is found abundant in Bogor. The RS content in banana could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. The objectives of this study were to prepared steamed brownies using MBF and to determined the effect of modified banana flour (MBF) substitution in steamed brownies making toward product quality (organoleptic characteristics, physical, chemical, and value biological) and its potential as a functional food. Combination process of spontaneous fermentation and autoclaving-cooling could increased banana flour level of RS from 6.17% up to 9.19%, higher than autoclaving-cooling process (7.02%). MBF was contained high level of fiber up to 18.38%. High content of RS and dietary fiber were caused low starch digestibility of MBF (58.96%). MBF had a high RS III retention of steaming up to 70.71%. Therefore, MBF was still suitable to use as functional food ingredient. In this study, the MBF was applied to substitute the wheat flour in steamed brownies making. The steamed brownies was prepared using several substitution of MBF i.e. 70%, 80%, 90%, 100% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of steamed brownies were evaluated by the panelist using hedonic and ranking test. Objective test was also conducted to analyze steamed brownies color and texture. The result showed that steamed brownies made of 70% MBF substitution was the most preferred product and contained higher RS (1.51%), dietary fiber (10.08%) and lower starch digestibility (45.96%) than product without MBF substitution. Therefore, this steamed brownies had a potential as functional food. Steamed brownies made of 70% MBF substitution could be claimed as a good source of fiber because it was contained 3.79 grams fiber/serving. Steamed brownies made of 70% MBF substitution consumption per serving was meet the needs of 15.16% dietary fiber per day based oan 2000 calories. In addition, this steamed brownies had a potential to reduce heart disease risk because it was contained 2.14 grams of SDF/serving.
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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