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: Codiaeum Malesia
Abstrak: The Malesian genus Codiaeum has been revised based on the morphological character using available herbarium collections in Herbarium Bogor iense and loan specimens from Rijksherbarium Leiden. The study is based on the observation of 350 specimens. Eleven species have been recognized, namely Codiaeum variegatum, C. luzonicum, C. palawanense, C. trichocalyx, C. megalanthum, C. cilliatum, C. affine, C. tenerifolium dan C. hirsutum, C. macgregorii, C. ludovicianum. number of species is found in the Philippines The highest (8 species), Two species (C. tenerifolium and C. ludovicianum) endemic in Lousiade Archipelago of the New Guinea and C. affine endemic in Banguey Island. C. variegatum is widespread by nature or in cultivation almost in all of Malesian region. C. cillia tum is a species in the earliest level among the other species according to 20 selected characters.
Keyword: Codiaeum, Malesia