Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional

Moringa oleifera is a plant that has many benefits in each part. Moringa seeds have high nutrient content but they have not been used as food ingredients because it contains cyanigenic glycoside and a bitter taste. This study aims to obtain the best method in eliminating the bitter taste and cyanide of moringa seeds, analyzing its proximate nutritional levels and antioxidant capacity, and the level of acceptance when it’s applied to cookie products. This study used different types of soaking solution (water, 3.5% NaCl, 1N CH3COOH solution, and 0.5% NaHCO3) and boiling temperature (70°C, boiling water temperature (± 97°C), and pressure boiling (±115°C)). Flour with NaHCO3 immersion treatment continued by pressurized boiling for 35 minutes was chosen to be the best flour because it had the lowest cyanide content, reduced bitter taste, and the highest FRAP (Ferric Reducing Antioxidant Power) values (33.40±1.22 mg/kg; 3.40±1.24 mg/kg; and 58.70±2.67 mg AEAC/g) compared with untreated moringa seed flour (152.15±0.95 mg/kg ;10.29±2.92 mg/kg; and 17.43±1.22 mg AEAC/g). The selected flour was used as a substitute for flour (0%, 10%, 20%, and 30%) in cookies making. Sensory hedonic rating analysis on cookies used 60 untrained panelists. Substitution up to 30% overall did not have a significant difference in acceptance compared to control (0%) except for color attribute. Keywords: bitter, cyanide, Moringa oleifera, functional food, moringa seed flour

PREFERENSI KONSUMEN PADA MEREK PAKAIAN ROPU MENGGUNAKAN ANALISA KONJOIN

Wear Saoirse is a company that runs in the fashion industry. The main product of Wear Saoirse is a casual dress with Ropu brand. Wear Saoirse has not been able to maximize the existing opportunities and has experienced failure in running business. The purpose of this research is to determine what clothing product attributes whether are considered the most important for prospective consumers and determine what combination of clothing product attributes that are requested by prospective consumers in which those preferences are measured from the attributes of price, comfort, style, color, and fabric type. This research uses descriptive quantitative research with quantitative approach and conjoint analysis. The population of this research is the Tuban people, females, and age between 18 to 30 years old and the sample that taken is 97 people based on Wibisono formula. The sampling collection technique is purposive sampling. Data collection is done using questionnaire. The result of this research shows that clothing product attributes that are considered the most important by respondents are comfort attribute and color attribute and the combination of requested clothing product attributes, that is, clothing products from the price of 125,000 to 149,999, with comfort, that is, loose, the style that suits trend, soft color, and fabric type, that is, cotton.

Effect of Flour Extraction Rate on the Sensory Evaluation of Iraqi Flatbread

Background: Increasing cereal fiber consumption is a trend worldwide nowadays because of the health benefits of fiber. Increasing flour extractionn rate is a way to increase fiber consumption. Methods: Three high extraction rate flours were produced (80%, 85%, and 92%) to make Iraqi flatbread. The produced flour was obtained from a big scale technical mill (10 tons/ h, Altaji mill) by changing roll adjustment or merging bran output with the flour from the production line. The bread samples were evaluated for sensory acceptability using 9-points hedonic scale for palatability, flavor, and freshness, and using the just-about-right scale for color and texture attributes for three sequencing days. Results: Significant differences for palatability, color, and flavor attributes between slices of bread produced from 80% and 92% extraction rates flours were observed. There were no significant differences between the treatments for other attributes for the first day. In the second day, there were significant differences for color attribute between 92% extraction rate flour and other treatments. While the third day, there were no significant differences between the treatments for all attributes. The results also indicated that there were no significant differences in the studied attributes within the same treatment in different days. Conclusion: Iraqi consumers preferred bread prepared from lower extraction rates compared to higher, and it is mostly because of the color factor.

An Identity-Threat Perspective on Discrimination Attributions by Women of Color

The model of stigma-induced identity threat suggests that stigmatized individuals use situational cues (e.g., presence of an out-group member) to assess the identity threat potential of, or the risk of experiencing discrimination in, their environments. To date, however, this model has been tested in samples of participants with only one stigmatized identity. In three studies, we show that women of color attribute rejection to sexism more than racism when men are involved and to racism more than sexism when Whites are involved. Participants clearly attended to situational cues, despite predictions advanced in past research that women of color see all ambiguous situations in the same way: as involving primarily racism ( ethnic prominence) or as involving both racism and sexism ( double jeopardy). Study 3 further revealed that double-jeopardy-like attributions are more likely when rejections involve “double” out-group members, and single attributions are more likely when rejections involve “partial” out-group members.

An identity-threat perspective on discrimination attributions by women of color

The model of stigma-induced identity threat (SIIT) suggests that stigmatized individuals use situational cues (e.g., presence of an outgroup member) to assess the identity threat potential of, or the risk of experiencing discrimination in, their environments. To date, however, this model has been tested in samples of participants with only one stigmatized identity. In three studies we show that women of color attribute rejection to sexism more than racism when men are involved and to racism more than sexism when Whites are involved. Participants clearly attended to situational cues, despite predictions advanced in past research that women of color see all ambiguous situations in the same way: as involving primarily racism (ethnic prominence) or as involving both racism and sexism (double jeopardy). Study 3 further revealed that double-jeopardy-like attributions are more likely when rejections involve “double” outgroup members, and single attributions are more likely when rejections involve “partial” outgroup members.

The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

Instant Corn Rice Product Development

The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. It is caused by the availability of abundant rice. Moreover, another reason is the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs both in terms of products and packaging. Highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. Highest priority The technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color attribute. Furthermore, It needs to be improved attributes about the texture a little soft.

Instant Corn Rice Product Development

The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. It is caused by the availability of abundant rice. Moreover, another reason is the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs both in terms of products and packaging. Highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. Highest priority The technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color attribute. Furthermore, It needs to be improved attributes about the texture a little soft.