Judul: Studies on Hydrocolloids and CaCl2 Effect on Gelatinization Profile of Raw Material and Its Application on Breadfruit Bihon-Type Noodle.
Abstrak: The objectives of this research were: (1) to study the effect of rice flour addition on gelatinization characteristics of raw material, (2) to study the effect of hydrocolloids and salt addition on pasting profile of raw material and (3) to investigate the effects of flours, hydrocolloids and salt interactions on the quality of bihon-type noodle making. The pasting properties of breadfruit flour alone and its composite with 15 and 30% rice flour were investigated. The viscosity of the flour mixtures increased with increasing proportion of rice flour, except for peak viscosity. The addition of 15% rice flour resulting in better characteristics of mix flour compared to the addition of 30% rice flour, showed by higher setback and lower breakdown viscosity. The pasting properties of mix flours consists of breadfruit flour alone or composite of 85% breadfruit flour and 15% rice flour, hydrocolloids, including guar gum and konjac flour, in the presence or absence of CaCl2 were investigated using Rapid Visco Analyzer. The addition of 1% CaCl2 lowered the viscosity of mixed flours, while addition of 2% CaCl2 increased the viscosity of mixed flours. The addition of CaCl2 improved the heat stability of breadfruit flour in the presence of both guar gum and konjac flour, showed by the decreased value of breakdown viscosity. Bihon-type noodle made from composite mix flours as described above were prepared. Bihon-type noodle quality of composite mix flour in the presence or absence of CaCl2 was examined by cooking loss, rehydration weight, color, texture analysis and sensory tests. It was found that the substitution of breadfruit flour with 15% rice flour in the presence of guar gum improved the characteristics of bihon-type noodle quality, i.e. lower rehydration weight and higher hardness. In the presence of konjac flour, addition of rice flour resulting in higher cooking loss and lower elasticity.
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Judul: Rheological characteristic of corn noodles made with extrusion process
Abstrak: This research generally aimed to prepare corn-based noodles which have good elasticity and low cooking loss by using extrusion process. In detail, this research has the objective to: (1) study the effects of particle sizes, amounts of corn flour and corn starch in water, concentration of salt in corn flour and corn starch on gelatinization profile; (2) to optimize corn noodle extrusion using RSM, and (3) to study the effect of salt addition and number of passing in extruder on corn noodle characteristics. The gelatinization profile of corn flour and corn starch were characterized by Brabender Visco Amylograph type D-4100 Duisburg. Corn noodles were prepared by Scientific Laboratory Single Screw Extruder type LE25-30/C from Labtech Engineering Co. Ltd., Thailand. Process optimization was conducted by using response surface methodology (RSM) with four parameters, i.e., 1) firmness; 2) stickiness, 3) elongation and 4) cooking loss. Firmness and stickness was set in range, elongation was set in maximum, and cooking loss was set in minimum. It was found that the initial temperature and maximum temperature of gelatinization increased and peak viscosity decreased with the increase of particle sizes. Increasing concentration of corn flour and corn starch in water tended to decrease maximum temperature of gelatinization and increase peak viscosity, but it had no significant effect on initial temperature. The addition of sodium chloride Process optimization showed that the optimum condition, with a desirability of 0.835, was achieved by the combination of 70% (dry basis) dough’s moisture content with the extruder temperature is 90in corn flour increased significantly initial gelatinization temperature, maximum temperature of gelatinization, peak viscosity and cold viscosity. In the case of corn starch, the addition of sodium chloride 1% increased initial temperature and peak viscosity, but the addition more than 1% of concentration had no significant effect. The addition of sodium carbonate in corn flour and corn starch increased the initial temperature and peak viscosity, but decreased maximum temperature of gelatinization and cold viscosity. o In general, this research showed that firmness of corn noodle decreased by the increased of salt addition and by number of passing in extruder. In sodium carbonate addition, the optimum condition was obtained at moisture content of 80% (dry basis), salt concentration of 0.11 or 0.12%, and number of passing in extruder for 3 times (desirability 0.836). Under this optimum condition, predicted by RSM, corn noodles has firmness of 2242.29 gf, stickiness of -58.83 gf, elongation of 418.81%, and cooking loss of 3.66%. In sodium chloride addition, the optimum condition was achieved at moisture content of 80% (dry basis), salt concentration 2%, and number of passing for 3 times (desirability 0.877). Under this condition, predicted by RSM, corn noodles has firmness of 1855.23 gf, stickiness of -35.86 gf, elongation of 576.38%, and cooking loss of 2.62%.
Keyword: Corn starch, Wheat salt noodle

Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
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