Judul: Mempelajari Pengaruh Ukuran Partikel dan Kadar Air Tepung Jagung serta Kecepatan Ulir Ekstruder terhadap Karakteristik Snack Ekstrusi
Abstrak: Saat ini, makanan ringan sudah menjadi bagian yang tidak dapat ditinggalkan dalam kehidupan sehari-hari, terutama pada kalangan anak-anak dan remaja. Menurut Kompas (2002), makanan ringan bersama dengan minuman ringan masih memberikan kontribusi yang sangat besar pada total pengeluaran rumah tangga yaitu sekitar 40-45%. Salah satu teknologi yang digunakan dalam pembuatan makanan ringan ialah teknologi ekstrusi. Untuk mendapatkan karakteristik snack ekstrusi yang baik maka perlu dipelajari pengaruh parameter proses terhadap karakteristik snack yang dihasilkan diantaranya ukuran partikel dan kadar air tepung jagung serta kecepatan ulir ekstruder yang digunakan. Pada penelitian pendahuluan dilakukan perhitungan kadar air awal tepung jagung serta penentuan parameter proses ekstrusi. Hasil dari penelitian pendahuluan ini digunakan untuk proses ekstrusi pada penelitian utama. Kemudian diambil delapan sampel dengan perlakuan berbeda untuk dianalisis.
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Judul: Studying the effect of substitution level of different types of flour on the snack extrusion product characteristics
Abstrak: One application of extrusion technology in the field of food processing is the manufacture of snack food (snacks). The raw material is a very role in the quality of extrusion products. Various types of materials substitution in the form of flour was used in this research to study the interaction with the main raw material in the form of particles of corn and its influence on the characteristics of the extruded snack products. The research conducted consisted of two parts, the preliminary research and primary research. Preliminary study aimed to explore the appropriate extrusion process conditions. The determined process conditions is a feed screw speed, extruder screw speed, barrel temperature (T 1, T 2, T 3), and feed moisture content. The primary research is the manufacture of extruded products with substitution treatment consisting of two degree of concentration of three types of flour substitution (5%, 10%). The conducted analysis of the product is water content (before and after drying), texture (hardness), the degree of gelatinization, water absorption index (WAI), water solubility index (WSI), the degree of expansion, bulk density, and organoleptic test (hedonic).
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Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship