Characetization of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules

ABSTRACT
Soy protein isolate (SPI) was isolated from Indonesian soybean var. Grobogan and converted into protein nanofibrils. Their functionalities as a food thickener and building blocks for microcapsules were investigated and compared with those of commercial whey protein isolate (WPI). The isolation yield was about 58% with SPI’s protein content of about 90% on dry basis. Long and branched SPI fibrils with a few nanometers of diameter were obtained by heating SPI suspension at pH 2.0. The solution of SPI fibrils was shear thinning with much higher viscosity than the unheated SPI which was Newtonian. The fibrils showed a good potential as building blocks of microcapsules prepared by layer-by-layer adsorption method, which were similar to WPI fibrils.

Keywords: Soybean var. Grobogan, soy protein isolate, nanofibrils, viscosity and microcapsules

Full paper:
http://www.tandfonline.com/doi/full/10.1080/10942912.2017.1336720

PENGERING GLUKOMANAN TIPE HYBRID (Glucomanan Dryer of Hybrid Type)

pengering hybrid

Glukomanan merupakan polisakarida dari jenis hemiselulosa yang terdiri atas ikatan rantai galaktosa, glukosa dan manosa. Glukomanan dapat diperoleh dari umbi porang (Amorphophallus oncophyllus) dengan metode isolasi menggunakan bantuan enzim amilase dimana struktur pati dari bahan akan dipecah menjadi monomer-monomer gula, yaitu galaktosa, glukosa dan manosa. Glukomanan banyak dimanfaatkan sebagai sumber pangan, bahan komposit, edible film, film pengemas, film pelapis dan sebagai sumber obat untuk kesehatan, khusunya untuk sumber serat. Proses ekstraksi glukomanan dari umbi porang dilakukan dengan dengan teknik pencucian dengan air, dengan penambahan bahan kimia seperti asam-asam amino atau garam-garam, pemisahan glukomanan dapat juga dilakukan dengan menggunakan membrane ultrafiltrasi. Secara keseluruhan proses ekstraksi glukomanan memili rantai yang panjang, sementara proses ekstraksi glukomanan memiliki potensi yang penting dalam pengembangan dan pengembangan glukomanan. Oleh karena itu perlu dilakukan penelitian tentang proses ekstraksi glukomanan secara langsung (metode baru), sementara glukomanan dalam bentuk gel memerlukan proses pengeringan secara khusus sehingga tidak merusak kandungan yang ada di dalamnya. Salah satu tipe pengering yang dapat dipilih dalam proses pengeringan glukomanan adalah pengering hybrid tipe rak.
Kata kunci: ekstraksi, glukomanan, umbi porang, pengering hybrid tipe rak.

VALIDASI PERSAMAAN BATAS KERUSAKAN MANGGA ARUMANIS BERDASARKAN ZERO MOMENT POWER (Border Equation Validation of Arumanis Mango Damage Based on Zero Moment Power)

Warji , Suroso dan Rokhani Hasbullah
ABSTRACT
The objectives of this research were to validate the border equation of arumanis mangoes damage caused by fruit fly using zero moment power (Mo) number. The method is based on measurement of zero moment power ultrasonic wave in arumanis mangoes. Results showed that mean of Mo number normal arumanis mangoes was 4,58 and Mo number arumanis mangoes damage caused by fruit fly was 6,40. Prediction equation was Mo number more than 5,60 for normal mango and Mo number less than or same 5,60 for mangoes invested by fruit fly.
Keywords: ultrasonic, arumanis mangoes, fruit fly, Mo number, validation.

ULTRASONIC ATTENUATION APPLICATION FOR DETECTION ARUMANIS MANGOES DAMAGE CAUSED BY FRUIT FLY

Warji

Majors of Agricultural Engineering, Faculty of Agriculture, University of Lampung
E-Mail: warji@unila.ac.id; warji1978@yahoo.com, Phone: +6281369104919

ABSTRACT

The objective of this research is to apply the ultrasonic attenuation coefficient for detection the arumanis mangoes damage caused by fruit fly. Coefficient of Attenuation counted with converting tension of signal sent and accepted after pass through over certain become wave graph. Results showed that attenuation coefficient mean arumanis mangoes which damaged by fruit fly was 30.67 Np/m, the attenuation coefficient mean normal arumanis mangoes was 36.45 Np/m and border number for sorting application were 34.76 Np/m for attenuation coefficient with prediction: attenuation more than 34.76 for normal mango and attenuation less than or same 34.76 for mango invested by fruit fly based on coefficient attenuation. All normal mangoes damage mangoes caused by fruit fly could be sorted successfully with formula border number based on attenuation coefficient.

Keywords: ultrasonic, attenuation, detection, arumanis mangoes, fruit fly.

RANCANG BANGUN TEKNOLOGI PRODUKSI TIWUL INSTAN DALAM MENDUKUNG KETAHANAN PANGAN NASIONAL (Design Of Instant Cassava Rice Production Technology To Support National Food Security Program)

PICT5173The recent phenomena about food and weakness agricultural research remember we that food crisis will come soon. Security food issue has been discussed long time ago but until now the problem haven’t solved. Even thus Indonesia is more dependent with import food. Indonesia import rice at 2004-2006 is 0,74 percent, soybean 60-65 percent, corn 10,9 percent, sugar 19,7 percent, milk 92,0 percent, meat 4,1 percent from Indonesia consume, and wheat between 3,5 and 5 billion tone per year. The facts show that food need still dependent on import food and there are facts also show food security still weak. The research purpose is to design instant cassava rice production technology to support national food security program. The design consist of cassava chopper, cassava dryer, hammer mill, granulator, instant cassava rice maker. The research conclusion is been designed cassava peel, cassava chopper, cassava dryer, hammer mill and granulator. The designed machines able function successful. The chopper machine able to chop cassava with thickness 2 – 5 mm, with actual production capacity is 206 kg/hour. The dryer hybrid capacity is 300 kg/hour and the granulator able to produce cassava rice granule from cassava flour with granule diameter size is 3 – 5 mm. The production capacity after redesign is 100 kg/hour.

Word keys: design, technology, cassava, cassava rice, food security.

RANCANG BANGUN MESIN PENEPUNG UBI KAYU TIPE HAMMER MILL (Design and Manufacturing Hammer Mill of Cassava)

Ubi kayu merupakan tanaman yang mampu mendukung ketahanan pangan.  Pengembangan mesin-mesin pengolahan diperlukan dalam meningkatkan peranan ubi kayu dalam mendukung ketahanan pangan nasional, salah satunya mesin penepung. Tujuan penelitian ini adalah merancang bangun mesin penepung ubi kayu tipe hammer mill untuk menghasilkan tepung sebagai bahan baku tiwul instan. Metode rancang bangun terdiri atas identifikasi properties bahan baku dan penentuan parameter desain, pembuatan sketsa perancangan (gambar sketsa), perhitungan desain teknik dan gambar teknik, pengadaan bahan dan komponen, proses fabrikasi dan modifikasi penyempurnaan, serta uji fungsional dan verifikasi. Rancang bangun ini telah menghasilkan mesin penepung ubi kayu tipe hammer mill yang mampu menepungkan chip ubi kayu menjadi tepung ubi kayu dengan tingkat keseragaman tepung yang dihasilkan adalah fraksi kasar 71,44%, sedang 19,57%, dan halus 8,28%. Prototipe mesin penepung ubi kayu tipe hammer mill yang terdiri atas: rangka, hopper, ruang penepungan, saluran pengeluaran, saringan,  puli, dan motor penggerak. Proses penepungan berdasarkan prinsip putaran dan pemukulan di dalam ruang penepung oleh bilah hammer. Kapasitas kerja mesin sebesar 268 kg/jam, efektivitas penepungan sebesar 98,98% dan effisiensi kinerja mesin sebesar 91,20%. Tepung ubi kayu yang dihasilkan dominan kasar sehingga cocok sebagai bahan baku pembuatan tiwul instan.

Kata kunci: rancang bangun, hamer mill, ubi kayu, tepung ubi kayu

REKAYASA MESIN PEMBUAT BUTIRAN TIWUL (Design and Manufacturing of Cassava Rice Aggregator)

Cassava have high potency so could increase diversification product from cassava. One of the product is cassava rice. Cassava rice industry have problem about the technology. Produce process still apply conventional technology although cassava rice has been commercial product. Aggregation process is important because influent quality and performance of cassava rice. This research conduct to design and manufacture cassava rice aggregator machine. Design and manufacture include the body machine, aggregator plane, aggregation control, transmission system and power source. Aggregation machine base on centrifugal force able to produce cassava rice aggregation. The best revolution of aggregator plane is 20 rpm. The machine capacity work is 18.75 kg/hour. Different of revolution aggregator plane (12, 20, 27 and 31) not affect to cassava rice.

Keywords: design and manufacturing, cassava rice, aggregator
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