Judul: Karakterisasi Sifat Fisik dan Kimia Tepung Sorgum (Sorgum bicolor L) Rendah Tanin
Abstrak: The aim of this study was to characterize physical and chemical properties of reduced tannin sorghum flour. The physical properties characterized were rheological properties, whiteness, density, swelling volume, solubility and water absorption capacity. The chemical properties characterized were moisture, carbohydrate, protein, fat, ash, tannin, starch, crude fiber, amylose and amylopectin, starch and protein digestibility. The reduced tannin shorgum flour was obtained by polishing and soaking of sorghum grains in 0.3% Na2CO3 solution followed by grinding process. Significant differences were found (p <0.05) among samples for peak viscosity, whiteness, solubility, water absorption capacity. Significant differences were found (p <0.05) in the chemical properties of all samples. The results showed that polishing and soaking of sorghum grains in 0.3% Na2CO3 solution reduced tannin levels by 95% (from 2.9% to 0.12%) and 97% (from 2.39% to 0.08% ). Soaking of sorghum grains in 0.3% Na2CO3 solution reduced protein and starch of sorghum flour, but increased carbohydrate and amylose content and increased digestibility of protein.
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Judul: Effect of Spontaneous Fermentation On the Physical and Chemical Characteristics of Sorghum Flour (Sorghum bicolor L. Moench) and Its Application In Cookies.
Abstrak: The study aims to observe if sorghum grain spontaneous fermentation can affect physical and chemical characteristics of its flour. Sorghum grain was spontaneously fermented for 5 days. Samples were taken daily, and selected physical and chemical characteristics were studied. Results showed that sorgum spontaneous fermentation significantly (α<0.05) decreased water and ash content, but significantly (α<0.05) increased carbohidrat, starch, amylosa, and amylopectin content. Spontaneous fermentation tended to decrease protein and fat content but not significant. Spontaneous fermentation also significantly (α<0.05) increased yield of the flour and degree of flour whiteness. Fermented flour had significantly (α<0.05) lower water absorbancy capacity and oil absorbancy capacity than non fermented flour. Fermentation decreased gelatinization temperature and setback viscosity, but increased peak viscosity, breakdown viscosity, and diameter of starch granula. Fermented sorghum flour can substitute wheat flour up to 50% in cookies. Spontaneous fermentation also significantly (α<005) increased panelist preference for organoleptic characteristics (color, aroma, flavor, and texture) and decreased gritty texture of sorghum cookies.
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Judul: Studi tata letak fasilitas pangkalan pendaratan ikan (PPI) Muara Angke Jakarta
Abstrak: Berdasarkan Rencana Umum Tata Ruang (RUTR) Daerah Khusus Ibukota Jakarta tahun 1985-2005 dan dikaitkan dengan Arah Kebijaksanaan Pengembangan Kawasan Pantura yang tertera di Keppres No. 52 tahun 1995 tentang Reklamasi Pantura Jakarta serta Peraturan Daerah Tata Ruang Kawasan Pantura maka kegiatan perikanan khususnya perikanan laut dipusatkan di dua lokasi yaitu di Muara Angke dan Muara Baru. PPI Muara Angke sebagai tempat pendaratan armada perikanan rakyat, sedang Pelabuhan Perikanan Samudera Jakarta (PPSJ) Muara Baru diperuntukkan bagi armada perikanan skala besar atau berorientasi ekspor. Sejak tahun 1977, PPI Muara Angke ditetapkan sebagai satu-satunya tempat pendaratan ikan tradisional di Pantai Utara Jakarta, dibangun oleh Pemda DKI Jakarta lengkap dengan sarana dan prasarana perikanan, pemukiman nelayan dan fasilitasnya (Dinas Perikanan, 1997). Tujuannya untuk merelokasi tempat-tempat pendaratan ikan lain yang banyak tersebar di Pantai Utara wilayah DKI Jakarta dan saat ini belum tertata secara baik.. Dalam kurun waktu ± 22 tahun (1977-1999), kawasan Muara Angke telah mengalami peningkatan pembangunan yang pesat, seperti adanya pasar pengecer, unit pengepakan ikan, Pusat Jajan Serba Ikan, Pengolahan Hasil Perikanan Tradisional (PHPT), pemukiman nelayan dan fasilitas umum lainnya; juga mengalami peningkatan armada kapal perikanan yang melakukan bongkar muat dan kegiatan-kegiatan lainnya. Meskipun sejak tahun 1996/1997 kawasan Muara Angke telah memiliki Master Plan, namun dalam pelaksanaannya belum diterapkan sesuai tahapan pengembangannya sebagai akibat alokasi dana dari Pemerintah yang terbatas. Hal ini menyebabkan pembangunan kawasan tersebut dilakukan secara parsial tergantung alokasi anggaran dan sektor-sektor yang memiliki dana. Pengembangan yang parsial menyebabkan kondisi kawasan Muara Angke saat ini kumuh dan tidak tertata dengan baik. Selain itu terlihat ketidakteraturan...
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