Judul: Studi Pengaruh Pengkondisian Pada Tepung Jagung Dengan Metode Penggilingan Kering
Abstrak: Conditioning is the process of adding water to corn kernel to facilitate loose of germ and pericarp, mellow the endosperm of the kernel thus the milling process becomes easier. Conditioning process was conducted with adding water (10, 15, 20, 25, and 30%), and Ca(OH)2 concentration (0, 0.33, 0.5, 1.0 %). The amount of water added had significant effects on sieving flour yield. Meanwhile the amount of Ca(OH)2 concentration was added had not significant effects on sieving flour yield. L value increased whereas a and b value decreased with increase in water concentration. L and a value decreased whereas b value increase with increase in Ca(OH)2 concentration. Pasting properties of corn flour with water added were significantly increased with increasing water. Meanwhile pasting properties of corn flour with Ca(OH)2 added were significantly reduced with increasing lime concentration. Proximate analysis was conducted on each conditioning. Proximate analysis for conditioning with water added were, water (8,07-9,52% db), ash (0,35-0,38% db), protein (7,10-7,17% db), fat (2,30-2,3% db), and carbohydrate (90,15- 90,21% db). For conditioning with Ca(OH)2 added were, water (8,20-8,64% db), ash (0,37-0,62% db), protein (7,08-7,59% db), fat (2,30-2,38% db), and carbohydrate (89,50-90,25% db).
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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: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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