Judul: Sintesis Pati Jagung Terfosforilasi Melalui Teknik Gelombang Mikro
Abstrak: Phosphorylated starch is one of modified starches which is commonly imported. In general, starch resource to be modified must have more than 25% amylose. This study aimed to synthese phosphorylated starch and evaluate its potency as adosrbent. Corn starch was subjected to phosphorylation through microwave-assisted reaction of starch with a mixture of sodium dihydrogen orthophosphate and disodium hydrogen phosphate. The experiment was designed tooptimizeparameter of pH, microwave power irradiation, and microwave irradiation time. The results showed that the maximumphosphate substitution degree was obtained at a pH of 6, microwave irradiation of 500 W, and a reaction time of 10 minutes. The degree of subtitution ranged from 0.567 to 0.787. The physicochemical properties of the product as swelling capacity, solubility, water binding capacity, and paste clarity were significantly different than that of the unmodified corn starch. The infrared spectrum showed a high peak absorption in the wavenumber of 1651 cm-1, indicating hydrogen bonding formation phosphoric group-water- phosphoric group. In the fingerprint area, there were two new absorption peaks at 1200 and 990 cm-1, which were assigned for the P=O and C-O-P vibrations, respectively. The phosphorylated corn starch adsorbed methylene blue up to 73.3% and mercury up to 73.6%, indicating the prospect of the microwave-assisted synthetic phosphorylated corn starch as an effective adsorbent for heavy metals.
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Judul: Modifikasi pati jagung (Zea mays L.)
Abstrak: Varitas dan konsentrasi fosforilklorida diperlakukan secara faktorial. Varitas jagung yang dipakai adalah Arjuna, Bromo, Cargill, Harapan Baru dan jazung Pasar, sedangkan konsentrasi fosforilklorida yang dipakai adalah 0.0, 0.1, 0.2 dan 0.3 ml/150 gram pati. Terhadap pati mentah dilakukan analisa proksimat se- perti kadar pati, kadar protein, kadar lemak dan kadar abu. Protein dan lemak mempengaruhi proses gelatinisasi. Di samping itu terhadap pati mentah juga ditentukan kadar amilosa dan ukuran granula pati, karena kedua faktor ini mempengaruhi sifat fungsionalnya. Amilosa cenderung untuk bergabung sesamanya, sehing- menghambat proses gelatinisasi. Makin tinggi kadar amilo- sa pati semakin sulit mengalami proses gelatinisasi, ka- rena itu suhu gelatinisasinya tinggi, kekentalan puncak dan kekentalan "set back"nya rendah. Pengabungan molekul amilosa ini juga menyebabkan daya serap sir dan minyaknya urun. Makin tinggi kadar amilosa berarti kadar
Keyword: Food technology, Maize flour

Judul: Etno-ornitologi Burung Kancilan Flores (Pachycephala nudigula nudigula Hartert 1897) pada Masyarakat Lio di Taman Nasional Kelimutu
Abstrak: Bare-throathed whistler is one of several wild birds in Kelimutu National Park (TNKL) that is believed to have correlation with Lio Community‟s belief. The estimation of Bare-throated whistler‟s population in Kelimutu National Park was about 186.41-1668.07 individual by the density about 0.0389-0.3481 ind/ha with the sex ratio 6.2:1 that spreaded on area with height of 1100 – 1600 masl. The characteristic of Bare-throated whistler‟s habitat is a natural forest with various canopy level, high plant species diversity and high density. The habitat characteristics related to the availability of food in the form of insects, cover, safety and a nesting site. Generally the most of Lio community knew the existence of Bare-throated whistler directly or from their parents‟ stories. The perceptions of Lio Community to the Bare-throated whistler‟s existence is generally support the conservation efforts. The perceptions construct the Lio Community‟s atitude that tend to be conservative to the existence of Bare-throated whistler. The attitude shown by their behavior that not cathing the Bare-throated whistler from the TNKL‟s area or the outside. The attitude have an important role to the existence of Bare-throated whistler in Kelimutu National Park‟s area.
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