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: Mempelajari Pengaruh Pre-conditioner, Kecepatan Ulir, dan Substitusi Gandum Utuh Terhadap Ekstrusi
Abstrak: Extrusion cooking is the process of forcing a material to flow under a variety of conditions through a shaped hole (die) at a predetermined rate to achieve various resulting products. This research was done to learn the influences of pre-conditioner, screw speed, and whole wheat substitusion in extrusion process.Several extrusion treatments were studied, as follows: pre-conditioner treatment, wheat proportion (0 %, 5 %, and 10 %), and screw speed (350 rpm, 360 rpm, and 370 rpm). Pre-conditioner, wheat proportion, and screw speed found to affect the product in different ways. Pre-conditioning treatment increases the product’s moisture, gelatinisation degree, WSI (Water Solubility Index), WAI (Water Absorbtion Index), hardness and product’s length but it decreases the product’s bulk density. The higher wheat proportion between 0 % to 10 % increases gelatinisation degree, WSI, hardness, and bulk density. On the other hand, increasing of screw speed around 350 rpm to 370 rpm will increases gelatinisation degree, WSI, product’s length, hardness, but decreases product’s expansion degree.
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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