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Flooding has become the most frequent and impactful disaster events in the Indonesian cities. The Indonesian disaster board also noted that flood events has increasing pattern for today and future time. One of the strategic ways to decrease the impact of flooding is delivering the emergency infrastructures to the needs immediately. The faster delivery makes less impact of disaster events. Therefore, this paper synthesizes a rapid model of assessment from the full assessment of emergency infrastructure need in Sidoarjo Flooding 2020. During the synthesize, the model can reduce duration of assessment from 148 days to four days only. Within the time, eight main steps include finding relevant emergency infrastructures, determining emergency infrastructures needed, assessing emergency infrastructures needed and confirming the actual emergency infrastructure needed. Those eight steps should be taken by encouraging more FGD and in-depth interviews for key relevant stakeholders, guided by specific checklist and filling the gap forms. Strict forms and guidelines provided to help the process in achieving four days assessment period. Consequently, the authorities can use the output assessment for emergency infrastructure program delivery starting from the fifth days after the events.

Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and extruder barrel temperature on various physical attributes of the extruded products, including moisture content, particle density, bulk density, expansion ratio, and hardness, were examined. The snacks were produced using a SYSLG-IV twin-screw extruder with a throughput capacity of 10-15 kg/h. The ingredient composition remained consistent, consisting of a 20% red bean flour and 80% corn grit blend. Three moisture content levels (14%-18%) and three different extruder barrel temperature settings (120°C-140°C) were used as variables. The results demonstrated that both variables significantly impacted the physical properties of the extruded snacks. Specifically, an increase in feed moisture content or a decrease in barrel temperature led to higher moisture content (1.01%-1.82%), greater particle density (0.17 g/cm3-0.39 g/cm3), increased bulk density (0.12 g/cm3-0.32 g/cm3), greater hardness (8.34 N-32.18 N), and reduced expansion ratio (2.17-3.0).

Corn is a commonly used raw material for snack production. However, corn has a relatively low protein content, approximately 7%. Consequently, adding soybean flour is expected to enhance the protein content in snacks. This study investigates the impact of moisture content and barrel temperature treatments on the physical properties of the produced extrudates. Snacks were manufactured using a SYSLG-IV twinscrew extruder with a capacity of 10-15 kg/h and a die diameter of 6 mm. The raw material utilized in the experiment comprised a mixture of 20% soybean flour and 80% corn grit. The study involved two main treatments: barrel temperature (at 120°C, 130°C, and 140°C) and moisture content (at 14%, 16%, and 18%). Parameters assessing the physical properties of the extrudates included expansion ratio, hardness, moisture content, water absorption index, and water solubility index. The results demonstrated that increased moisture content led to increased extrudate moisture content (ranging from 1.80% to 4.71%) and hardness (ranging from 17.45 N to 40.16 N). Conversely, it caused a decrease in the expansion ratio (ranging from 2.11 to 2.03), water solubility index (ranging from 8.82% to 7.01%), and water absorption index (ranging from 5.70 to 4.92).