Judul: Characterization of the Physicochemical Properties of Cereal Sample Modified by Heat Moisture Treatment
Abstrak: Nilai indeks glikemik produk pangan dapat ditekan dengan meningkatkan kadar pati resisten. Pati resisten tipe III merupakan pati yang termodifikasi secara fisik dengan proses retrogradasi, seperti metode Heat Moisture Treatment (HMT). Penelitian ini bertujuan menentukan karakteristik sifat fisikokimia dari sampel serealia dalam bentuk tepung dan pati yang dimodifikasi secara fisik dengan metode HMT. Sampel yang digunakan pada penelitian ini adalah tepung beras A, tepung beras B, pati jagung, dan tepung jagung. Karakterisasi dilakukan dengan analisis proksimat, kadar pati resisten, kadar total pati, kadar amilosa, daya cerna pati secara in vitro, bentuk dan ukuran granula, kristalinitas pati, dan profil gelatinisasi. Kadar pati resisten basis kering sampel modifikasi HMT lebih tinggi dibandingkan sampel native, seperti tepung beras A dari 5,43% menjadi 15,54%; tepung beras B dari 6,35% menjadi 16,32%; tepung jagung dari 3,29% menjadi 18,65%; dan pati jagung dari 3,22% menjadi 14,19%. Adapun penurunan daya cerna pati basis kering sampel setelah dimodifikasi HMT, yaitu tepung beras A dari 49,75% menjadi 41,28%; tepung beras B dari 65,65% menjadi 42,26%; tepung jagung dari 45,77% menjadi 41,12%; dan pati jagung dari 70,37% menjadi 54,16%. Bentuk granula sampel setelah modifikasi HMT tidak berubah, sampel tepung beras A dan B memiliki bentuk granula polyhedral, sedangkan tepung dan pati jagung memiliki bentuk granula bulat polygonal. Sampel native dan modifikasi HMT termasuk ke dalam tipe kristalinitas tipe A. Berdasarkan analisis profil gelatinisasi menggunakan Rapid Visco Analyzer, terjadi peningkatan suhu gelatinisasi, viskositas akhir, serta viskositas setback dan penurunan viskositas puncak serta viskositas breakdown pada sampel modifikasi HMT., The glycemic index value of food products can be suppressed by increasing the level of resistant starch. Type III resistant starch is a starch that is physically modified by a retrogradation process, such as the Heat Moisture Treatment (HMT) method. The study aimed to determine the physicochemical properties of the modified cereal samples in form of flour and starch by the HMT method. The samples used in this study were A rice flour, B rice flour, corn flour, and corn starch. Characterization is carried out by proximate analysis, resistant starch contents, total starch contents, amylose contents, in vitro starch digestibility, shape and size of granules, crystallinity of starch, and gelatinization profile. The resistant starch content of HMT modified samples was higher than native samples, such as A rice flour from 5,43% to 15,54%; B rice flour from 6,35% to 16,32%; corn flour from 3,29% to 18,65%; and corn starch from 3,22% to 14,19%. The starch digestibility of HMT modified samples was lower than the native samples, such as A rice flour from 49,75% to 41,28%; B rice flour from 65,65% to 42,26%; corn flour from 45,77% to 41,12%; and corn starch from 70,37% to 54,16%. The shape of the granule after HMT modification did not change, A and B rice flour samples have a polyhedral granule shape, while corn flour and corn starch have a polygonal round granule. Native samples and HMT modifications identified as a type A crystallinity. Based on the analysis of gelatinization profile using Rapid Visco Analyzer, there was an increase in gelatinization temperature, final viscosity, and setback viscosity and decrease in
Keyword: Cereals, HMT, Glycemic Index, Resistant starch

Judul: Karakterisasi Sifat Fisikokimia Serealia Hasil Modifikasi Annealing
Abstrak: Tingginya prevalensi penyakit diabetes tipe 2 menyebabkan perlu upaya pencegahan seperti pengelolaan diet dan pemilihan makanan yang tepat. Salah satunya dengan mengkonsumsi bahan pangan dengan nilai indeks glikemik rendah yaitu dengan penambahan pati resisten ke dalam produk. Pati resisten dapat diperoleh dari modifikasi dengan metode annealing. Hasil meta-analisis menunjukkan bahwa serealia yang paling baik untuk dimodifikasi annealing ialah jagung. Penelitian ini bertujuan mempelajari karakteristik sifat fisikokimia serealia hasil modifikasi annealing pada sampel tepung beras yang berbeda jenis, tepung jagung, dan pati jagung. Penelitian dilakukan dalam dua tahap yaitu verifikasi hasil meta-analisis modifikasi tepung dan pati dengan metode annealing dan pengujian sifat fisikokimia. Modifikasi secara annealing dilakukan pada suhu 50oC (kadar air 80%) selama 20 jam. Karakterisasi fisikokimia yang diujikan yaitu analisis proksimat, pati resisten, amilosa, daya cerna pati, bentuk dan ukuran granula, kristalinitas, dan profil gelatinisasi pati. Kadar pati resisten mengalami peningkatan yang signifikan setelah dimodifikasi annealing, pada tepung beras A dari 5,26% menjadi 12,24%; tepung beras B dari 6,64% menjadi 15,00%; tepung jagung dari 3,27% menjadi 14,18%; pati jagung dari 3,82% menjadi 21,87%. Pengamatan pada mikroskop polarisasi menunjukkan tepung dan pati jagung hasil modifikasi annealing belum mengalami gelatinisasi karena sifat bierfringence-nya masih terlihat. Profil gelatinisasi serealia hasil modifikasi annealing mengalami peningkatan suhu awal gelatinisasi dan penurunan viskositas puncak, viskositas breakdown, viskositas akhir, serta viskositas setback. Serealia native dan hasil modifikasi annealing memiliki kristalinitas pati tipe A. Pati jagung menunjukkan peningkatan kadar pati resisten yang paling tinggi setelah dimodifikasi annealing., The high prevalence of type 2 diabetes causes the need for prevention efforts such as diet management and proper food selection. One of them is by consuming food with a low glycemic index value, namely by adding resistant starch to the product. Resistant starch can be obtained from modification by the annealing method. The results of the meta-analysis showed that the best cereal for modified annealing was corn. This study aimed to study the physicochemical characteristics of the annealed modified cereals on samples of different types of rice flour, corn flour, and corn starch. The research was carried out in two stages, namely the verification of the results of the meta-analysis using the annealing method and testing of physicochemical properties. Annealing modification was carried out at 50 oC (80% moisture content) for 20 hours. The physicochemical characterizations tested were proximate analysis, resistant starch, amylose, starch digestibility, granule shape and size, crystallinity, and starch gelatinization profile. The resistant starch content of rice flour A increased significantly after annealing modification, from 5,26% to 12,24%; rice flour B increased from 6,64% to 15,00%; corn flour increased from 3,27% to 14,18%; and corn starch increased from 3,82% to 21,87%. Observations on a polarizing microscope showed that the annealed modified corn flour and starch had not yet undergone gelatinization because their bierfringence was still visible. The gelatinization profile of the annealed modified cereal experienced an increase in the initial gelatinization temperature and a decrease in peak viscosity, breakdown viscosity, final viscosity, and setback viscosity. Native and annealed modified cereals have type A starch crystallinity. Corn starch showed the highest increase in resistant starch content after modified annealing.
Keyword: annealing, diabetes, glycemic index, resistant starch

Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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