scholarly journals PELATIHAN PEMBUATAN MIE DARI BAHAN DASAR TEPUNG MODIFIED CASAVA FLOUR (Mocaf) SEBAGAI UPAYA PENINGKATAN WAWASAN PENGETAHUAN DAN PELUANG USAHA BAGI IBU-IBU PKK DI DESA JAYA SAKTI MUARAGEMBONG KABUPATEN BEKASI

Sarwahita ◽  
2015 ◽  
Vol 12 (1) ◽  
pp. 54-62
Author(s):  
I. Gusti Ayu Ngurah S
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Wheat Flour ◽  
Selling Price ◽  
Cassava Flour ◽  
New Knowledge ◽  
Materials Used ◽  
The Village ◽  
Further Development

ABSTRAK  Pengabdian ini mempunyai tujuan untuk  memberikan pengetahuan dan pengajaran mengenai pembuatan tepung mocaf dan penggunaannya sebagai bahan dasar pengganti tepung terigu dalam pembuatan mie sehingga dapat membantu ibu-ibu di Desa Jaya Sakti dalam memenuhi kebutuhan mereka membuat mie dari tepung mocaf dengan harapan hasil produk dapat dijual sehingga dapat menambah income bagi keluarga mereka. Khalayak sasaran adalah Ibu-ibu PKK dan warga sekitar Desa Jaya Sakti. Pelatihan ini di laksanakan dalam satu kali pertemuan, Pertemuan dilakukan di rumah Kepala Desa Jaya Sakti Muaragembong Bekasi Pertemuan diawali dengan pembukaan kemudian memberikan materi dan praktek pembuatan tepung mocaf, dan pembuatan mie dari tepung mocaf. Untuk bahan dasar mie tepung mocaf digunakan yang telah siap pakai. Tepung  Mocaf  (Modified  Cassava  Flour),  adalah produk tepung  dari ubi kayu/singkong yang diperoses menggunakan prinsip memodifikasi sel ubi kayu dengan cara fermentasi. Mikroba yang tumbuh menyebabkan perubahan karakteristik pada tepung yang dihasilkan, yaitu naiknya viskositas, kemampuan gelasi, daya rehidrasi, dan kemudahan melarutkan. Mikroba   juga   menghasilkan   asam-asam   organic,   terutama   asam   laktat   yang   akan terimbibisi dalam tepung, dan ketika tepung itu diolah akan menghasilkan aroma dan citra rasa khas, yang dapat menutupi aroma dan citra rasa ubi kayu yang cenderung tidak menyenangkan konsumen. Tekstur dan warna tepung mocaf ini lebih halus dan lebih putih dari tepung terigu. Untuk   pengembangan   lebih   lanjut,   maka   tepung   mocaf   diaplikasikan   untuk membuat mie, selain nilai jualnya lebih baik lagi karena menghasilkan produk yang lain dan langsung bisa di konsumsi. Dari hasil kegiatan pengabdian ini terlihat antusias dari para peserta, karena mereka senang mendapatkan pengetahuan baru yang dapat mereka praktekkan di rumah masing- masing.   ABSTRACTThis dedication aims to provide knowledge and teaching about making mocaf flour and its use as a substitute of wheat flour in making noodles so it can help mothers in Jaya Sakti Village in fulfilling their need to make noodles from mocaf flour in the hope that the product can be sold so that can increase income for their families.Target audiences are PKK mothers and residents around Jaya Sakti Village. Trainingthis was held in one meeting, the meeting was held at the Village Head's houseJaya Sakti Muaragembong BekasiThe meeting begins with the opening then gives the material and practice of making mocaf flour, and making noodles from mocaf flour. For basic materials used mocaf flour noodles that have been ready to use.Mocaf Flour (Modified Cassava Flour), is a flour product of cassava / cassava that is processed using the principle of modifying cassava cells by fermentation. Increased microbes cause characteristic changes in the resulting flour, namely increased viscosity, gelability, rehydration, and ease of dissolution. Microbes also produce organic acids, especially lactic acid which will be added to the flour, and when the flour is processed it will produce a distinctive flavor and taste image, which can mask the flavor and taste of cassava that tend to discomfort the consumer. The texture and color of the mocaf flour is finer and whiter than wheat flour.For further development, then the mocaf flour is applied tomaking noodles, in addition to the selling price is better because it produces other products and can directly in consumption.From the results of this devotional activity look enthusiastic from the participants, because they love to get new knowledge that they can practice in their homes.

scholarly journals Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

2018 ◽  
Vol 156 ◽  
pp. 01018 ◽  
Author(s):  
Siswo Sumardiono ◽  
Bakti Jos ◽  
Denny Firmansyah ◽  
Rahmi Hidayatunajah ◽  
Isti Pudjihastuti
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
Wheat Flour ◽  
Uv Light ◽  
Import Substitution ◽  
Cassava Starch ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Modified Starch ◽  
Significant Difference

Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

Mitigating the Antimicrobial Activities of Selected Organic Acids and Commercial Sanitizers with Various Neutralizing Agents

2011 ◽  
Vol 74 (5) ◽  
pp. 820-825 ◽  
Author(s):  
YOEN JU PARK ◽  
JINRU CHEN
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Shiga Toxin ◽  
Room Temperature ◽  
Sodium Thiosulfate ◽  
Antimicrobial Activities ◽  
Phosphate Buffered Saline ◽  
Lactic Acids

This study was conducted to evaluate the abilities of five neutralizing agents, Dey-Engley (DE) neutralizing broth (single or double strength), morpholinepropanesulfonic acid (MOPS) buffer, phosphate-buffered saline (PBS), and sodium thiosulfate buffer, in mitigating the activities of acetic or lactic acid (2%) and an alkaline or acidic sanitizer (a manufacturer-recommended concentration) againt the cells of Shiga toxin–producing Escherichia coli (STEC; n = 9). To evaluate the possible toxicity of the neutralizing agents to the STEC cells, each STEC strain was exposed to each of the neutralizing agents at room temperature for 10 min. Neutralizing efficacy was evaluated by placing each STEC strain in a mixture of sanitizer and neutralizer under the same conditions. The neutralizing agents had no detectable toxic effect on the STEC strains. PBS was least effective for neutralizing the activity of selected organic acids and sanitizers. Single-strength DE and sodium thiosulfate neutralized the activity of both acetic and lactic acids. MOPS buffer neutralized the activity of acetic acid and lactic acid against six and five STEC strains, respectively. All neutralizing agents, except double-strength DE broth, had a limited neutralizing effect on the activity of the commercial sanitizers used in the study. The double-strength DE broth effectively neutralized the activity of the two commercial sanitizers with no detectable toxic effects on STEC cells.

scholarly journals analisis faktor - faktor yang mempengaruhi harga jual kedelai di tingkat petani pada sentral produksi di Kecamatan Peudada Kabupaten Bireuen

2017 ◽  
Vol 2 (2) ◽  
pp. 138-146
Author(s):  
Amirul Fuadi ◽  
Elly Susanti ◽  
Suyanti Kasimin
Keyword(s):  
Distribution Channels ◽  
Production Level ◽  
Selling Price ◽  
Research Model ◽  
Factors Affecting ◽  
Post Harvest ◽  
Research Areas ◽  
Central Production ◽  
The Village

Abstrak : Harga jual merupakan salah satu faktor yang sangat berpengaruh terhadap petani, salah satunya yaitu tingkat pendapatan yang di peroleh oleh para petani, yang selanjutnya akan berpengaruh terhadap motivasi dan produktivitas kerja dari para petani. Saluran pemasaran yang terlalu panjang, dan kebijakan harga yang tidak memihak pada petani mengakibatkan keuntungan yang di peroleh oleh petani sangat sedikit. Tujuan dari penelitian ini adalah untuk mengetahui faktor- faktor yang mempengaruhi harga jual kedelai tingkat petani di Kecamatan Peudada Kabupaten Bireuen. Berdasarkan hal tersebut, penelitian ini dilakukan untuk mengetahui faktor-faktor apa saja yang berpengaruh terhadap harga jual kedelai tingkat petani. Penelitian ini dilakukan di Kecamatan Peudada Kabupaten Bireuen, Lokasi penelitian dipilih secara sengaja (purposive). Ruang lingkup penelitian ini terbatas pada faktor tingkat produksi, kualitas, penanganan pascapanen dan saluran distribusi pemasaran. Populasi dalam penelitian ini sebanyak 30 orang yang diambil dari tiga desa tersebut yaitu desa Cot Kruet, Pinto Rimba, Ara Bungong. Sedangkan besarnya sampel yang digunakan dalam penelitian ini adalah 15% dari total populasi penelitian. Model analisis yang digunakan adalah fungsi linier berganda. Hasil analisis koefisiensi determinasi ( R² ) diperoleh nilai sebesar 0,827 yang berarti bahwa tingkat produksi, kualitas, penanganan pascapanen, dan saluran ditribusi pemasaran mempengaruhi harga jual kedelai sebesar 82,7%, sedangkan sisanya 17,3% dipengaruhi oleh faktor lain. Hasil analisis secara serempak (uji-f) bahwa tingkat produksi, Kualitas, Penanganan pascapanen, dan saluran distribusi pemasaran berpengaruh nyata terhapap harga jual kedelai tingkat petani di Kecamatan Peudada Kabupaten Bireuen. Analisis secara parsial (uji-t) menyatakan bahwa faktor kualitas dan penanganan pascapanen yang berpengaruh nyata terhadap harga jual kedelai tingkat petani.Analysis Factors Affecting The Selling Price Soybean Level Farmer in Central Production in Kecamatan Peudada Kabupaten Bireuen.Abstract : The selling price is one factor that would influence the farmers, one of them is income levels in get the farmers, which later will have an influence to motivation and labor productivity from farmers. Marketing outlets is too long, and policy the price of being impartial the farmers resulting in an advantage in get by farmers very few. The purpose of this study is to find of factors affect the selling price of soybean the farm gate in Kecamatan Peudada Kabupaten bireuen. Based on it, the study is done to find out what factors had an influence on the selling price of soybean farm gate. The study is done in Kecamatan Peudada Kabupaten Bireuen, the research areas was selected deliberately (purposive). Scope this research limited to factors production level, the quality of, post-harvest handling of crops and distribution channels marketing. Population in this study as many as 30 people who is taken from the three the village the village Cot Kruet, Pinto Rimba, Ara Bungong. The amount of sample used in this research was 15 % of the total number of research. Model the analysis used is a function linear multiple.The results of the analysis koefisiensi determination ( R2 ) obtained value of 0,827 which means that production level, the quality, post-harvest handling of crops, and channels ditribusi marketing affect the selling price soybean of 82.7 %, while the rest 17.3 % influenced by other factors. The results of the analysis in unison ( uji-f ) that production level, the quality, post-harvest handling of crops, marketing and distribution channels may had have real impact against the selling price soybean the farm gate in Kecamatan Peudada Kabupaten Bireuen. Analysis in partial ( uji-t ) said that factors the quality and post-harvest handling of crops who had have real impact on the selling price soybean the farm gate.

scholarly journals Actinopterygians of The Permian Locality Buxières-Les-Mines (Bourbonl’archambault Basin, France) and Their Relationship to Other Early Actinopterygians

2018 ◽  
Vol 74 (3-4) ◽  
pp. 245-291
Author(s):  
Stanislav Štamberg
Keyword(s):  
Coal Mine ◽  
Shoulder Girdle ◽  
Great Variability ◽  
Anatomical Features ◽  
The Third ◽  
Skull Roof ◽  
New Knowledge ◽  
Main Component ◽  
The Village ◽  
Dermal Bones

Actinopterygians from the large opencast coal mine in the vicinity of the village of Buxières-les-Mines (Bourbonl’Archambault Basin, Allier, France) are revisited and redescribed based on newly studied specimens. The understanding of the anatomy of Progyrolepis heyleri POPLIN, 1999, originally described by Poplin (1999) on the basis of the upper and lower jaws only, is greatly enhanced and is relatively complete. The anatomy of the palatoquadrate, dermal bones of the skull roof, hyoid arch, operculum, suboperculum, shoulder girdle, cheek bones and branchiostegal rays is described. In addition, new observations have been made on changes in the shape of the maxilla during ontogenesis and microstructure of the teeth. Details of Progyrolepis heyleri scales, including their microstructure and morphology of the ridge scales are provided. The collection of whole individuals, body fragments and numerous isolated bones provide confirmation of the presence of Aeduella blainvillei which is the main component of the actinopterygian fauna in Buxières-les-Mines. Additional new knowledge was obtained regarding the great variability in bones of the opercular apparatus and maxilla, presence of the supraorbital, branchiostegal ray with a conspicuous hyoid process and the direction of mutual overlapping of the suboperculum and branchiostegal ray in Aeduella blainvillei (AGASSIZ, 1833). Microsculpture on the scales is redescribed in this species. Paramblypterus cf. duvernoy is the third member of the actinopterygians in the locality Buxières-les-Mines. Fragments of Paramblypterus are very rare and the bones of the skull roof are presented here. Anatomical features of Progyrolepis heyleri, Aeduella blainvillei and Paramblypterus cf. duvernoy were studied and compared with those of other Devonian and Permo-Carboniferous actinopterygians.

Location Depending Textures of the Human Dental Enamel

2010 ◽  
Vol 160 ◽  
pp. 281-286 ◽  
Author(s):  
Lars Raue ◽  
Helmut Klein
Keyword(s):  
Mechanical Properties ◽  
Lactic Acid ◽  
Dental Enamel ◽  
Polymeric Materials ◽  
Incisor Tooth ◽  
Worst Case ◽  
Dental Fillings ◽  
Anisotropic Mechanical Properties ◽  
Different Types ◽  
Materials Used

Dental enamel is the most highly mineralised and hardest biological tissue in human body [1]. Dental enamel is made of hydroxylapatite (HAP) - Ca5(PO4)3(OH), which is hexagonal (6/m). The lattice parameters are a = b = 0.9418 nm und c = 0.6875 nm [1]. Although HAP is a very hard mineral, it can be dissolved easily in a process which is known as enamel demineralization by lactic acid produced by bacteria. Also the direct consumption of acid (e.g. citric, lactic or phosphoric acid in soft drinks) can harm the dental enamel in a similar way. These processes can damage the dental enamel. It will be dissolved completely and a cavity occurs. The cavity must then be cleaned and filled. It exists a lot of dental fillings, like gold, amalgam, ceramics or polymeric materials. After filling other dangers can occur: The mechanical properties of the materials used to fill cavities can differ strongly from the ones of the dental enamel itself. In the worst case, the filling of a tooth can damage the enamel of the opposite tooth by chewing if the interaction of enamel and filling is not equivalent, so that the harder fillings can abrade the softer enamel of the healthy tooth at the opposite side. This could be avoided if the anisotropic mechanical properties of dental enamel would be known in detail, hence then another filling could be searched or fabricated as an equivalent opponent for the dental enamel with equal properties. To find such a material, one has to characterise the properties of dental enamel first in detail for the different types of teeth (incisor, canine, premolar and molar). This is here exemplary done for a human incisor tooth by texture analysis with the program MAUD from 2D synchrotron transmission images [2,3,4].

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