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3. Proximate Analysis and Digestibility of Modified Corn Flour

Author

Sukainah, Andi, Lawa, Suheldy, Putra, Reski Praja, and Fadilah, Ratnawaty

Abstract

Introduction: The quality of corn flour can improve through a modification process. The modification method that can be done to improve the characteristics of corn flour is through a controlled fermentation process accompanied by pregelatinization. This study aims to determine the effect modification of corn flour by spontaneous fermentation, controlled fermentation using Lactobacillus fabifermentansor Aspergillussp culture and mixed culture of L. fabifermentansand Aspergillussp (1:3) followed by pregelatinization at 80ºC for 15 minutes.Methods: The treatment variables in this study were spontaneous fermentation, controlled fermentation using single cultures of L. fabifermentansor Aspergillussp., and mixed cultures of these microbes with a ratio of 1:3. This study consisted of 4 treatments with three groups each. This research is an experimental study using Randomized Block Design (RBD). Observation variables in this study were proximates tests (moisture content, ash, protein, fat, and carbohydrates) and starch digestibility. The data were processed using the SPSS version 22 program, with the method analysis of variance (ANOVA), and continued with Duncan’s Multiple Range Test (DMRT).Results: The results of variance analysis from spontaneous fermentation treatments, single culture fermentation of L. fabifermentansor Aspergillussp, and mixed cultures of L. fabifermentansand Aspergillussp (1:3) gave significant effect on moisture content, fat, carbohydrates, and starch digestibility of modified corn flour.Conclusion: The best-modified corn flour was obtained by controlled fermentation treatment using L. fabifermentansfollowed by pregelatinization with characteristics of moisture content 14.46%, ash 0.13%, protein 7.41%, fat 0.65%, carbohydrates 80.06%, and starch digestibility 87.15%.

Published
2024
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10. EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING

Author

Lestari, Nunik, Fadilah, Ratnawaty, Mukhlis, Andi Muhammad Akram, Samsuar, Samsuar, Lestari, Nunik, Fadilah, Ratnawaty, Mukhlis, Andi Muhammad Akram, and Samsuar, Samsuar

Abstract

ABSTRAKProses pretreatment sebelum cabai dikeringkan berperan penting untuk menghasilkan cabai kering dengan kualitas lebih baik. Penelitian ini bertujuan untuk melihat efek pretreatment LTLT blanching sebelum proses pengeringan terhadap karakteristik pengeringan dan kualitas cabai kering. Penelitian dilaksanakan dengan 12 perlakuan, yaitu pengeringan dengan pretreatment LTLT blanching pada suhu 60, 70, dan 80 oC masing-masing selama 10, 15, dan 20 menit, lalu pengeringan dengan pretreatment HTST blanching pada suhu 100 oC selama 10 detik, pengeringan tanpa pretreatment blanching di dalam alat pengering ERK, serta pengeringan tanpa pretreatment blanching di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan pengaruh positif pretreatment LTLT blanching dapat mempercepat laju pengeringan, menghasilkan cabai kering dengan kadar air rendah sesuai standar SNI, menghasilkan warna cabai kering yang menarik, serta memiliki kandungan vitamin C lebih tinggi dibanding cabai kering tanpa pretreatment blanching. Secara keseluruhan, perlakuan pretreatment LTLT blanching pada suhu 80 oC selama 20 menit adalah perlakuan terbaik dari penelitian ini dengan kadar air akhir 8.17%, laju pengeringan yang tercepat, kandungan vitamin C sebesar 0.96%, dan warna yang menarik. ABSTRACTThe pretreatment before drying chilies plays an important role to produce better quality of dried chilies. This study aims to determine the pretreatment effect of LTLT blanching before the drying process on the drying characteristics and quality of dried chilies. This research was carried out with 12 treatments, namely drying with LTLT blanching pretreatment at 60, 70, and 80 oC for 10, 15, and 20 minutes respectively, then drying with HTST blanching pretreatment at 100 oC for 10 seconds, drying without pretreatment blanching in the ERK dryer, and drying without pretreatment blanching in direct sunlight. The results show the positive effect of LTLT blanching pretreatment which can accelerate the

Published
2020

11. Non-Timber Forest Product Livelihood-Focused Interventions in Support of Mangrove Restoration: A Call to Action

Author

Debrot, Adolphe O., Veldhuizen, Ab, Van Den Burg, Sander W.K., Klapwijk, Charlotte J., Islam, Nazrul, Alam, Iftakharul, Ahsan, Mohammed Nazmul, Ahmed, Moin U., Hasan, Selim R., Fadilah, Ratnawaty, Noor, Yus R., Pribadi, Rudhi, Rejeki, Sri, Damastuti, Ekaningrum, Koopmanschap, Esther, Reinhard, Stijn, Terwisscha Van Scheltinga, Catharien, Verburg, Charlotte, Poelman, Marnix, Debrot, Adolphe O., Veldhuizen, Ab, Van Den Burg, Sander W.K., Klapwijk, Charlotte J., Islam, Nazrul, Alam, Iftakharul, Ahsan, Mohammed Nazmul, Ahmed, Moin U., Hasan, Selim R., Fadilah, Ratnawaty, Noor, Yus R., Pribadi, Rudhi, Rejeki, Sri, Damastuti, Ekaningrum, Koopmanschap, Esther, Reinhard, Stijn, Terwisscha Van Scheltinga, Catharien, Verburg, Charlotte, and Poelman, Marnix

Abstract

Mangroves of tropical and subtropical shores and deltas contribute to ecosystem functioning and human wellbeing in numerous ways but continue to be lost or degraded worldwide at a rapid pace. Overexploitation driven by poverty is often the root cause of mangrove destruction and degradation. The negative feedback cycle between destruction and poverty can only be broken by justly valuing current or introducing new sustainable livelihood options to foster long-lasting local support for mangroves. The large array of non-timber forest products (NTFPs) that mangroves offer have rarely been developed beyond the subsistence level and remain undervalued as “products of the poor”. In light of the global trends towards sustainability and bio-economy, today they represent a major business opportunity for forest communities to produce high value-added end-user products. Even though mangrove NTFPs have been recognized to have high potential toward inclusive development and poverty alleviation and to be highly gender-equal, the development of mangrove NTFPs has continued to attract very little funding or research interest. Several ecological characteristics make commercialization of mangrove NTFPs particularly challenging. Production at economies of scale, including quality standards, as well as marketing and value chain management are all essential in order to develop these products beyond their subsistence role. To be most effective, a systems perspective on NTFP development is needed, whereby product-market development occurs in unison and based on a participative, inclusive and fair development approach. The species/product of choice for value-added product-market development in any specific community or area will depend on several factors. To address many of the typical constraints and maximize the chances of success, we suggest that the use of village or district-level cooperatives may be particularly useful. A better use of the untapped potential of mangroves for local live

Published
2020

16. Non-Timber Forest Product Livelihood-Focused Interventions in Support of Mangrove Restoration: A Call to Action

Author

Debrot, Adolphe O., primary, Veldhuizen, Ab, additional, van den Burg, Sander W. K., additional, Klapwijk, Charlotte J., additional, Islam, Md. Nazrul, additional, Alam, Md. Iftakharul, additional, Ahsan, Md. Nazmul, additional, Ahmed, Moin U., additional, Hasan, Selim R., additional, Fadilah, Ratnawaty, additional, Noor, Yus R., additional, Pribadi, Rudhi, additional, Rejeki, Sri, additional, Damastuti, Ekaningrum, additional, Koopmanschap, Esther, additional, Reinhard, Stijn, additional, Terwisscha van Scheltinga, Catharien, additional, Verburg, Charlotte, additional, and Poelman, Marnix, additional

Published
2020
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