Judul: Effect of Spontaneous Fermentation On the Physical and Chemical Characteristics of Sorghum Flour (Sorghum bicolor L. Moench) and Its Application In Cookies.
Abstrak: The study aims to observe if sorghum grain spontaneous fermentation can affect physical and chemical characteristics of its flour. Sorghum grain was spontaneously fermented for 5 days. Samples were taken daily, and selected physical and chemical characteristics were studied. Results showed that sorgum spontaneous fermentation significantly (α<0.05) decreased water and ash content, but significantly (α<0.05) increased carbohidrat, starch, amylosa, and amylopectin content. Spontaneous fermentation tended to decrease protein and fat content but not significant. Spontaneous fermentation also significantly (α<0.05) increased yield of the flour and degree of flour whiteness. Fermented flour had significantly (α<0.05) lower water absorbancy capacity and oil absorbancy capacity than non fermented flour. Fermentation decreased gelatinization temperature and setback viscosity, but increased peak viscosity, breakdown viscosity, and diameter of starch granula. Fermented sorghum flour can substitute wheat flour up to 50% in cookies. Spontaneous fermentation also significantly (α<005) increased panelist preference for organoleptic characteristics (color, aroma, flavor, and texture) and decreased gritty texture of sorghum cookies.
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Judul: Karakterisasi Sifat Fisik dan Kimia Tepung Sorgum (Sorgum bicolor L) Rendah Tanin
Abstrak: The aim of this study was to characterize physical and chemical properties of reduced tannin sorghum flour. The physical properties characterized were rheological properties, whiteness, density, swelling volume, solubility and water absorption capacity. The chemical properties characterized were moisture, carbohydrate, protein, fat, ash, tannin, starch, crude fiber, amylose and amylopectin, starch and protein digestibility. The reduced tannin shorgum flour was obtained by polishing and soaking of sorghum grains in 0.3% Na2CO3 solution followed by grinding process. Significant differences were found (p <0.05) among samples for peak viscosity, whiteness, solubility, water absorption capacity. Significant differences were found (p <0.05) in the chemical properties of all samples. The results showed that polishing and soaking of sorghum grains in 0.3% Na2CO3 solution reduced tannin levels by 95% (from 2.9% to 0.12%) and 97% (from 2.39% to 0.08% ). Soaking of sorghum grains in 0.3% Na2CO3 solution reduced protein and starch of sorghum flour, but increased carbohydrate and amylose content and increased digestibility of protein.
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Judul: Biologi Troides helena helena dan Troides helena hephaestus (Papilionidae) di Penangkaran
Abstrak: Indonesia adalah negara kepulauan beriklim tropik dengan berbagai tipe habitat dan ekosistem. Kondisi alam Indonesia merupakan habitat yang cocok bagi berbagai fauna termasuk kupu-kupu. Diperkirakan sekitar 4 000 – 5 000 jenis kupu-kupu terdapat di Indonesia. Troides helena merupakan salah satu kupu-kupu yang memiliki kombinasi warna sayap indah dan berukuran besar, sehingga menarik perhatian kolektor kupu-kupu. T. helena termasuk satwa yang diperdagangkan dan telah memasukkan devisa dari subsektor kehutanan Indonesia. Untuk mencegah dari kepunahan karena eksploitasi yang berlebihan, maka pemerintah melindungi T. helena melalui PP No. 7 Tahun 1999. Semua genus Troides masuk dalam daftar Appendix II CITES, sehingga perdagangan jenis ini harus merupakan hasil budi daya di penangkaran.
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