Judul: Mutu dan potensi kukis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Spontaneous fermentation followed with autoclaving cooking can increase resistant starch (RS) content in uli banana flour from 6,17% (db) to 9,19%(db). The objective of this study is to obtain appropriate substitution of modified banana flour (MBF) in cookies processing and analyze the effect of substitution the wheat flour with MBF on sensory characteristics and resistant starch content in cookies. The substitutions percentage of modified banana flour were varied as follows 60%, 80% and 100% of total flour used in cookies formula. The results showed that water activity (aw), crispness and cohesiveness among 3 formulations substitued with MBF were not significantly different (p>0,05). The cookies’ colour measured with chromameter instrument were affected by the amount of MBF, where the higher percentage of MBF substitution used had resulted in the darker color of cookies. MBF substitution also affected the panelist preference significantly. Higher percentage of MBF used in the cookies would received lower score for quality parameters especially flavour. The results were confirmed by ranking analysis showed that the cookies made of 60% MBF substitution was the most preferable product (1,54), followed by cookies with 80% MBF substitution (2,05) and 100% MBF substitution (2,41). RS content in cookies with 60% MBF (3,68%) was three times higher than control cookies (1,02%). The present results suggested that modified banana flour (MBF) have good potency for developing cookies product rich in dietary fiber and RS compared with control cookies.
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Judul: Mutu dan potensi brownies kukus sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Banana (Musa Paradisiaca) is a good source of starch to modified into type III resistant starch (RS). One of the banana plantain types is uli variety which is found abundant in Bogor. The RS content in banana could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. The objectives of this study were to prepared steamed brownies using MBF and to determined the effect of modified banana flour (MBF) substitution in steamed brownies making toward product quality (organoleptic characteristics, physical, chemical, and value biological) and its potential as a functional food. Combination process of spontaneous fermentation and autoclaving-cooling could increased banana flour level of RS from 6.17% up to 9.19%, higher than autoclaving-cooling process (7.02%). MBF was contained high level of fiber up to 18.38%. High content of RS and dietary fiber were caused low starch digestibility of MBF (58.96%). MBF had a high RS III retention of steaming up to 70.71%. Therefore, MBF was still suitable to use as functional food ingredient. In this study, the MBF was applied to substitute the wheat flour in steamed brownies making. The steamed brownies was prepared using several substitution of MBF i.e. 70%, 80%, 90%, 100% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of steamed brownies were evaluated by the panelist using hedonic and ranking test. Objective test was also conducted to analyze steamed brownies color and texture. The result showed that steamed brownies made of 70% MBF substitution was the most preferred product and contained higher RS (1.51%), dietary fiber (10.08%) and lower starch digestibility (45.96%) than product without MBF substitution. Therefore, this steamed brownies had a potential as functional food. Steamed brownies made of 70% MBF substitution could be claimed as a good source of fiber because it was contained 3.79 grams fiber/serving. Steamed brownies made of 70% MBF substitution consumption per serving was meet the needs of 15.16% dietary fiber per day based oan 2000 calories. In addition, this steamed brownies had a potential to reduce heart disease risk because it was contained 2.14 grams of SDF/serving.
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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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