Judul: Pengaruh Rasio Amilosa-Amilopektin dan Kadar Air terhadap Kerenyahan dan Kekerasan Model Produk Gorengan
Abstrak: Nowadays fried products are becoming the popular food. Most of them are using rice or glutinous rice flour for giving textural properties, especially crispiness and hardness. Starch is one of food components that contribute in defining textural properties of fried product. The difference of amylose-amylopectin ratio in starch plays important role in microstructural properties of food and may cause any different crispiness and hardness to fried food. In addition, the water content of fried food also affects the crispiness and hardness. This research studied the effect of amylose-amylopectin ratio, water content, and time of storage to crispiness and hardness using fried food model based rice flour and glutinous rice flour. Amylose-amylopectin ratio could be altered by changing the ratio of rice flour and glutinous rice flour and water content could be altered by changing the time of frying. Crispiness and hardness were analysed by trained panelists using Profile Texture Sensory Method. Rice type IR64 and glutinous rice type Ciasem were used in this research for getting wide range of amylose-amylopectin ratio. There were four ratio of amylose-amylopectin that were 0.04, 0.2, 0.4, and 0.58 as treatment to know the effects of amylose-amylopectin ratio to crispiness and hardness. Times of frying as a treatment of water content effect which were used were 10, 12, 16, 18 minutes. The last treatment of storage time was ratio of amylose-amylopectin 0.04 and 0.58 which were stored on 2, 4, and 6 hours to know the changing of crispiness and hardness. The comparation of flour and water that showed the best batter consistency was comparation between flour and water 1:0.7. Ratio of amylose-amylopectin 0.04 had the highest crispiness and lowest hardness. The time of frying 18 minutes resulted the lowest water content which gave the highest crispiness and lowest hardness. The ratio of amylose-amylopectin 0.04 had a more crispiness decreasing and hardness increasing than ratio of amylose-amylopectin 0.58 after 6 hours storage. Amylopectin increased the crispiness butdecreasedthe hardness. Water content of fried product also became a factor to crispiness and hardness. Fried product which hada low water content gave a high crispiness and low hardness. Amylopectin and water were easier to interact more than amylose and water on storage. On certain time, this interaction gave a more decreasing crispiness than amylose-water although amylopectin was a main factor to increase crispiness and lower hardness.
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Judul: Pengembangan Produk Makanan Ringan Dengan Proses Ekstrusi Dan Penggorengan
Abstrak: A typical Indonesian meal is based on rice cooked alone or prepared with sambal, a hot chili condiment ; it is served with krupuk (crackers made of flour , vegetables and meat , shrimp or spices) .Some local dishes such as Soto and Oxtail Soup are topped with fried shallot and crackers (something crispy and crunchy). The purpose of this experiment is to develop crackers which can be function as snacks alone or as seasoned fried toppings for eating with rice or other basic meal. In soupy dish, this toppings can turned to a synthetic meat which has a plastic or elastic and full body mouth feel. Available equipment in the company which has high technical possibility to produce this snacks are several extruders in the rice noodle (bihun) line and snack extruder (third generation snacks or pellets). The best process design is needed to produce a crispy snacks by using one prototype formula consists of ground catfish (Clarias batrachus L) meat and tofu (function as protein source), cassava flour (gaplek). The best prototype from laboratory scale formulation process has protein content 14 %, tasty and enough saltiness level and crispy texture. Raw material cost estimation per kg product dough cost from Rp.5.895,- to Rp.6.765,-. The combined process of rice noodle extruder with meat processor or meat chopper extruder, produced the best crispiness product after frying process with production capacity 500 kg/hour. The study of comparing the effect of dough temperature prior to extrusion process and the impact of meat processors or meat chopper extruder (MCE) in producing a crispy product was made by using the same frying condition 150° C ~ 3 minutes in a continuous noodle fryer. Proof on the crispiest texture is based on texture analysis on crispiness level. The higher the value of kgf for a product, the crispier the texture is. Duncan statistical calculation differentiates the process flow into 7 crispiness groups. The highest value of kgf is 93.2 and the lowest value is 24.49. Minimum value which considered as crispy is 50-55 kgf. Extrusion process begins with maximum 30 °C dough through strap extruder (bihun Line) then followed by MCE produced the crispiest texture. Cool dough (maximum 30 °C) significantly produced crispier texture than hot dough (60-90 °C). Based on Contrast Orthogonal Test, process followed with MCE and without MCE is significantly different at significance level <0.0001<0.05. Product texture made of extrusion process followed with MCE is perceived as significantly crispier if compared to that of extrusion process without MCE. Supporting studies of exposing product on top of soupy dishes (as topping) such as instant noodle at certain timing showed that the crispier the texture, the faster water absorption into the capillary of product structure.
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Judul: Penyelesaian Masalah Pelabelan Graf vertex Magic pada Graf Cycle Sederhana
Abstrak: Graf vertex magic adalah suatu graf memiliki nilai bilangan magic yang sama pada masing-masing vertex yang berbeda. Graf cycle sederhana adalah suatu walk tertutup yang mengandung setidaknya tiga vertex, semua vertex-nya berbeda dan setiap vertex terhubungkan oleh satu edge.
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