KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY

Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%.

Pengaruh Substitusi Tepung Terigu dengan Tepung Umbi Dahlia dan Konsentrasi Baking Powder terhadap Karakteristik Fisik Cookies Kaya Serat

Cookies merupakan salah satu makanan ringan yang disukai disemua kalangan umur. Umumnya cookies terbuat dari tepung terigu, memiliki kandungan karbohidrat dan lemak yang tinggi namun mengandung kadar serat yang rendah. Pada penelitian ini tepung umbi dahlia digunakan sebagai substitusi tepung terigu untuk pembuatan cookies kaya serat. Tujuan dari penelitian ini adalah untuk mengkaji penggunaan tepung umbi dahlia sebagai substitusi tepung terigu dan konsentrasi baking powder dalam formulasi pembuatan cookies. Rasio tepung umbi dahlia dan tepung terigu pada penelitian ini yaitu 15:85, 30:70, dan 45:55; dan konsentrasi baking powder yang digunakan yaitu 1–3% dari berat tepung. Metode Derringer’s Desirability Function digunakan untuk mendapatkan formula terbaik, dengan membandingkan kedekatan nilai karakteristik fisik cookies yang diberi perlakuan dengan karakteristik fisik cookies kontrol sebagai target. Hasil penelitian ini didapatkan formula terbaik untuk pembuatan cookies kaya serat adalah penggunaan rasio tepung umbi dahlia dan tepung terigu sebesar 30:70 dan penggunaan baking powder konsentrasi 3% dengan nilai total desirability (D) sebesar 0,87. Kesimpulan dari penelitian ini adalah cookies kaya serat berhasil dapat diproduksi dengan menggunakan tepung umbi dahlia dan jumlah penambahannya yang terbaik, dapat ditentukan.Effect of Substitution of Wheat Flour with Dahlia Tuber Flour and Concentration of Baking Powder on Physical Properties of Fiber Rich CookiesAbstractCookies are one of the snacks favored by wide range of consumers’s age. Usually, cookies made from wheat flour, which have high content of carbohydrate and fat but low content of fiber. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber rich cookies. The effect of dahlia tuber flour was analyzed in the a varied baking powder addition. Dahlia tuber flour and wheat flour at ratio of 15:85, 30:70, and 45:55 (w/w); and baking powder concentration of 1–3% from total weight of the flour was usedas formula. Optimum formulation was obtained by Derringer’s Desirability Function, which compares the relation value of the physical properties of cookies made with dahlia tuber flour and control cookies which was made of wheat flour. The result showed that optimum formula to produce fiber rich cookies was obtained on the ratio of 30:70 and baking powder at concentration of 3%, with total desirability (D) value of 0.87. As conslusion, high fiber content cookies was succsessfully produced and the best dahlia tuber flour addition was determined optimally.

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.

KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]

Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition of margarine were studied. The optimum formulation was obtained by Derringer’s desirability function, by comparing the closeness value of the physical properties of cookies made from dahlia tuber flour with control cookies made from wheat flour as a target. The result showed that optimum formulation to produce fiber-rich cookies obtained by using dahlia tuber flour and wheat flour ratio of 30:70 and margarine 75%, with total desirability (D) value of 0.84.

Chaotropic effect of trifluoroacetic and perchloric acid on B-cyclodextrin inclusion complexation process with risperidone, olanzapine and their selected impurities

Effective method development together with method`s eco-friendly character are gaining importance in drug analyses nowadays. One of the strategies often applied to improve the efficacy of separation methods, especially in the case of basic ionizable analytes is adding chaotropic salts into the mobile phases. Moreover, the development of the green liquid chromatography method could also be achieved with certain mobile phase additives such as cyclodextrin (CD). The study aims to investigate whether adding chaotropic agents could improve the complexation process by disrupting the analytes' water solvation shell. The model mixture consisted of risperidone, olanzapine, and their related impurities. Method development was aided with experimental design methodology, while optimal separation conditions were selected using Derringer's desirability function. Mathematical models obtained for each of the examined responses enabled the explanation of the single and simultaneous influence of b-CD concentration, chaotropic agents type, and content, as well as the content of acetonitrile in the mobile phase. Retention factors appeared to be the most influenced by acetonitrile content in the mobile phase. The type of chaotropic agent as well as its concentration lead to retention prolongation, but if acetonitrile content in the mobile phase is high, the effect of chaotropic agent becomes negligible. Interaction between analyte and b-CD are relatively weak in comparison to the interaction of analyte form with either chaotropic agent or acetonitrile. Interaction leading to complexation are outperformed by other analyte related interactions in this complicated system, so complexation based retention reduction is not fully exposed. However, increasing b-CD concentration shows a positive effect on the resolution between critical peak pairs. Optimal separation conditions were selected based on 3D plots of Derringer's desirability function. For olanzapine and its impurity, they included the following: acetonitrile content 16% (v/v), trifluoroacetic acid as a chaotropic agent with 0.95% (v/v) content, and 9 mM b-CD concentration. Further, optimal separation conditions for risperidone and its impurity were 25% (v/v) acetonitrile content in the mobile phase, trifluoroacetic acid as chaotrope agent with 0.27% (v/v) content and 5mM b-CD concentration.

Development and Validation of a Stability-Indicating HPLC Method for Imidapril and Its Degradation Products Using a Design of Experiment (DoE) Approach

The present work focused on the application of design of experiment (DoE) principles to the development and optimization of a stability-indicating method (SIM) for the drug imidapril hydrochloride and its degradation products (DPs). The resolution of peaks for the DPs and their drug in a SIM can be influenced by many factors. The factors studied here were pH, gradient time, organic modifier, flow rate, molar concentration of the buffer, and wavelength, with the aid of a Plackett–Burman design. Results from the Plackett–Burman study conspicuously showed influence of two factors, pH and gradient time, on the analyzed response, particularly, the resolution of the closely eluting DPs (DP-5 and DP-6) and the retention time of the last peak. Optimization of the multiresponse processes was achieved through Derringer’s desirability function with the assistance of a full factorial design. Separation was achieved using a C18 Phenomenex Luna column (250 × 4.6 mm id, 5 µm particle size) at a flow rate of 0.8 mL/min at 210 nm. The optimized mobile phase composition was ammonium–acetate buffer (pH 5) in pump A and acetonitrile–methanol (in equal ratio) in pump B with a run time of 40 min using a gradient method.