Recent research by market analysts nVision suggests four in ten adults now choose organic options on a regular basis. Organic supermarkets in England are booming and Europes biggest organic event, the Biofach exhibition in Germany in getting bigger every year.
Unfortunately, at the moment retailers are charging artificially high prices. I was in Tesco last week which is a rare occurrence as I shop locally where possible, and I nearly died when I saw the prices being charged for organic yogurt and eggs compared to the non-organic brands. Its about time that the government started to investigate these organic suppliers and supermarkets to see who is ripping us off! Encouraging competition is not always a good idea as this can drives down prices (good for the consumer) which can put organic suppliers out of business if they have small profit margins. I understand that we have to pay more for organic produce because there are more crop failures due to the fact that the farmers cannot use pesticides, but what is an acceptable percentage and does this vary from product to product. Should organic fish be 10 percent more expensive than non organic fish and vegetables 20 per cent etc?
Once only available in small health shops or farmers markets, organic foods are becoming much more widely available. In the past 10 years sales of organic food in the UK have increased over 10-fold from £100m in 1993/94 to nearly £1.4bn in 2004/05. This large growth is predicted to continue, and many companies are jumping into the market. Sales through farmers markets and farm shops have grown faster than any other retail outlet. Organic food and drink now accounts for 1.2 per cent of the total retail market (Source Soil Association).
There are two types of organic foods.
Fresh food
Fresh food is seasonal and perishable. Vegetables and fruits are the most available type of organic, fresh food, and are closely associated with organic farming. They are often purchased directly from growers, at farmers markets, supermarkets or through speciality food stores. Organic meat, eggs, dairy are also available.
Processed food
Processed food accounts for most of the items in a supermarket. Often, within the same store, both organic and conventional versions of products are available, and the price of the organic version is usually higher as already mentioned. Most processed organic food comes from larger companies producing and marketing products like organic baby food, organic beer, organic pasta or other convenience foods.
How do I know its organic?
The term organic is defined by law - all organic food production and processing is governed by a strict set of rules. Look for symbols such as the Soil Association symbol for your guarantee of the highest organic standards. The Soil Association organic symbol is the UK's largest and most recognisable trademark for organic produce. Wherever you see it you can be sure that the food you have purchased has been produced and processed to strict and rigorous animal welfare and environmental standards. Other symbols to look out for include the Organic Food Federation and Certified Organic Ingredients.
Most people dont have enough time to read the labels of all the different food products that they buy to check for organic ingredients. So look for the various symbols, you can then be sure that the product complies with minimum government standards.
The use of such symbols is entirely optional and a product can still be organic even though if it doesnt carry the symbol of a certifying body. That means if you want to be 100% satisfied that what you are eating or using is organic always read the label or speak to the vendor.
Where you will find the symbol? - Look out for organic symbols on almost any kind of food and drink you can think of from fresh produce like fruit, vegetables and meat to processed foods such as bread or baby food. You can even buy organic pet food!
REFERENCE :
http://www.articlecircle.com/
Author : Davinos Greeno works for the organic food and ethical clothes directory that lists 100s of Organic and Ethical Companies and we also have Health Articles for you to read or publish.
Senin, 14 September 2009
Kamis, 10 September 2009
Hazardous Of Black Plastic Bag to Health
Plastic bag crackle color, especially black, is the most recycled product. Therefore, consumers are expected to be careful and do not use plastic bags to enclose the crackle of food.
"In the recycling process, a history of previously unknown, whether the former pesticide containers, hospital waste, animal or human waste, heavy metal wastes, and others," said Head of the Food and Drug Administration (BPOM) Husniah Rubiana Thamrin Akib in Jakarta, Tuesday (14 / 7).
In the recycling process, also added a variety of chemicals that increase the impact of hazards to health. It is recommended that people do not use plastic bags or black crackle recycling is to accommodate the food ready to eat immediately.
Trademarks
The Styrofoam packaging is actually a factory trademark of Dow Chemicals or expandable polystyrene Foamed polystyrene.
According to Husniah, residual styrene monomer that does not come on a Styrofoam can react to the food despite the oily / fatty foods or alcohol, especially in hot conditions.
So far no country in the world that prohibits using styrofoam on the basis of health considerations. Ban policy in several countries related to environmental pollution problems.
According to the styrene monomer JECFA-FAO/WHO not cause health problems if the residue does not exceed 5000 parts per million.
However, people are suggested not to use styrofoam in the microwave packaging, do not use Styrofoam packaging damaged or changed shape to accommodate the food greasy / fatty foods, especially in hot conditions.
Meanwhile, the BPOM supervision of food packaging made from plastic polyvinyl chloride (PVC) indicates that vinyl chloride monomer (VCM) which can react not come off into food, especially oily / fatty foods or alcohol, especially in hot conditions.
Added in the manufacture of PVC stabilizers, such as compounds of lead (Pb), cadmium (Cd), and tin (Sn), to prevent damage to PVC. Sometimes that added flexibility or flexible ester compounds and ester Adipic flalat.
"Residual VCM proved to cause liver cancer, Pb compounds is toxic to the kidneys and nerves, Cd compounds are toxic to the kidneys and can cause lung cancer. Flalat ester compounds can disrupt the endocrine system, "said Husniah.
Test laboratory
BPOM has conducted sampling and laboratory testing of 11 types of food packaging and plastic PVC. The result, one type does not meet the requirements.
For prudence, advised people to notice things like PVC food packaging generally can be identified by the logo reads 03 in the triangle and under no writing PVC triangle.
"Do not use PVC packaging for food with greasy foods or fatty foods or alcohol, especially in hot conditions," said Husniah.
Director of Product Control and Hazardous Materials BPOM Hutapea Roland said, the future need for labeling on packaging. "So far there are, but the label did not specifically required," he said.
For people who want to get more information can contact the Consumer Complaints Service Unit BPOM RI at the telephone number 021-4263333 and 021-32199000 or website http://www.pom.go.id
"The warning is to protect the public from adverse health food packaging," said Husniah. (LOC)
REFERENCE :
Kompas,Jakarta,Rabu, 15 Juli 2009
"In the recycling process, a history of previously unknown, whether the former pesticide containers, hospital waste, animal or human waste, heavy metal wastes, and others," said Head of the Food and Drug Administration (BPOM) Husniah Rubiana Thamrin Akib in Jakarta, Tuesday (14 / 7).
In the recycling process, also added a variety of chemicals that increase the impact of hazards to health. It is recommended that people do not use plastic bags or black crackle recycling is to accommodate the food ready to eat immediately.
Trademarks
The Styrofoam packaging is actually a factory trademark of Dow Chemicals or expandable polystyrene Foamed polystyrene.
According to Husniah, residual styrene monomer that does not come on a Styrofoam can react to the food despite the oily / fatty foods or alcohol, especially in hot conditions.
So far no country in the world that prohibits using styrofoam on the basis of health considerations. Ban policy in several countries related to environmental pollution problems.
According to the styrene monomer JECFA-FAO/WHO not cause health problems if the residue does not exceed 5000 parts per million.
However, people are suggested not to use styrofoam in the microwave packaging, do not use Styrofoam packaging damaged or changed shape to accommodate the food greasy / fatty foods, especially in hot conditions.
Meanwhile, the BPOM supervision of food packaging made from plastic polyvinyl chloride (PVC) indicates that vinyl chloride monomer (VCM) which can react not come off into food, especially oily / fatty foods or alcohol, especially in hot conditions.
Added in the manufacture of PVC stabilizers, such as compounds of lead (Pb), cadmium (Cd), and tin (Sn), to prevent damage to PVC. Sometimes that added flexibility or flexible ester compounds and ester Adipic flalat.
"Residual VCM proved to cause liver cancer, Pb compounds is toxic to the kidneys and nerves, Cd compounds are toxic to the kidneys and can cause lung cancer. Flalat ester compounds can disrupt the endocrine system, "said Husniah.
Test laboratory
BPOM has conducted sampling and laboratory testing of 11 types of food packaging and plastic PVC. The result, one type does not meet the requirements.
For prudence, advised people to notice things like PVC food packaging generally can be identified by the logo reads 03 in the triangle and under no writing PVC triangle.
"Do not use PVC packaging for food with greasy foods or fatty foods or alcohol, especially in hot conditions," said Husniah.
Director of Product Control and Hazardous Materials BPOM Hutapea Roland said, the future need for labeling on packaging. "So far there are, but the label did not specifically required," he said.
For people who want to get more information can contact the Consumer Complaints Service Unit BPOM RI at the telephone number 021-4263333 and 021-32199000 or website http://www.pom.go.id
"The warning is to protect the public from adverse health food packaging," said Husniah. (LOC)
REFERENCE :
Kompas,Jakarta,Rabu, 15 Juli 2009
Kamis, 04 Juni 2009
Starch Definition
Starch in the plant network has a form of granule (grains) that is different. Microscope with the type of starch may be due to have a shape, size, location hilum is unique, and also the nature birefringent. When added to raw starch in cold water, starch ganule will absorb water and swell. However, the amount of water and be merged swelling limited. Be merged in the water only reaches 30% water content. Increasing the volume of starch granula going in the water at a temperature of 55oC-65oC is indeed the swelling, and swelling after this starch granula will be back on its original. Granula starch can be made tumefy extraordinary, but can not return to the original condition. These changes are called gelatinization. (Winarno, 1987)
Starch in the plant network has a form of granule (grains) that is different. Amilosa show molecular shape heliks (spiral) that can trap molecules-molecules such as in other acid-fatty acid and other forms of hydrocarbons. Granule starch is generally not soluble in cold water but cold water can absorb between 9.1% to 22.7%. Increasing the volume of starch granule going in the water at a temperature of between 55oC to 65oC is indeed the swelling, and after this starch granule can return to the original condition. If the temperature continues to be the granule starch molecules to vibrate so that the bond between the starch molecules and binding of water with the hydrogen bond. If heating is continued with a higher temperature until swelling starch granula a maximum, and then broken, so that at the time of the occurrence of starch gelatinization. (Deshaliman.2003)
The formation of gel is influenced by the concentration of starch because gelatinization also depends on the thickness solution. The viscous solution, the temperature is increasing slowly until the temperature reached a certain thickness is not increased, sometimes even down. Concentration to make the best solution is a 20% gel, the higher the concentration, the gel that is less thick, and after some time viscosity well decrease. And optimum pH of gel formation in the Ph 4-7. When the pH is too high, the formation of the gel quickly but quickly reached down again, whereas if the pH is too low and slow gel found when heating forwarded, viscosity will be down again. In the pH 4-7 gel formation speed slower than pH 10, but if the heating be continued, viscosity not changed. (Setiadi, and Surya Fitri Nurulhuda. 1993)
REFERENCE :
Deshaliman.2003. Memperkuat Ketahanan Pangan dengan Umbi-umbian. http://www.suarapembaruan.com/News/2005/08/06/index.html. Diakses tanggal 22 Maret 2008
Setiadi, dan Surya Fitri Nurulhuda. 1993. Kentang Varietas dan Pembudidayaan. Kanisius. Yogyakarta
Winarno, F.G. 1987. Ilmu Pangan. UI Press. Jakarta.
Starch in the plant network has a form of granule (grains) that is different. Amilosa show molecular shape heliks (spiral) that can trap molecules-molecules such as in other acid-fatty acid and other forms of hydrocarbons. Granule starch is generally not soluble in cold water but cold water can absorb between 9.1% to 22.7%. Increasing the volume of starch granule going in the water at a temperature of between 55oC to 65oC is indeed the swelling, and after this starch granule can return to the original condition. If the temperature continues to be the granule starch molecules to vibrate so that the bond between the starch molecules and binding of water with the hydrogen bond. If heating is continued with a higher temperature until swelling starch granula a maximum, and then broken, so that at the time of the occurrence of starch gelatinization. (Deshaliman.2003)
The formation of gel is influenced by the concentration of starch because gelatinization also depends on the thickness solution. The viscous solution, the temperature is increasing slowly until the temperature reached a certain thickness is not increased, sometimes even down. Concentration to make the best solution is a 20% gel, the higher the concentration, the gel that is less thick, and after some time viscosity well decrease. And optimum pH of gel formation in the Ph 4-7. When the pH is too high, the formation of the gel quickly but quickly reached down again, whereas if the pH is too low and slow gel found when heating forwarded, viscosity will be down again. In the pH 4-7 gel formation speed slower than pH 10, but if the heating be continued, viscosity not changed. (Setiadi, and Surya Fitri Nurulhuda. 1993)
REFERENCE :
Deshaliman.2003. Memperkuat Ketahanan Pangan dengan Umbi-umbian. http://www.suarapembaruan.com/News/2005/08/06/index.html. Diakses tanggal 22 Maret 2008
Setiadi, dan Surya Fitri Nurulhuda. 1993. Kentang Varietas dan Pembudidayaan. Kanisius. Yogyakarta
Winarno, F.G. 1987. Ilmu Pangan. UI Press. Jakarta.
Kamis, 28 Mei 2009
A GENERAL SUMMARY OF ACETIC ACID
A General Summary Of Acetic Acid by Jo Alelsto
Fermentation is good thing. Wines are due to fermentation of sugar in fruit juices to ethanol. Prolonged fermentation on the other hand by a certain species of bacterium leads to a chemical change of ethanol to ethanoic acid which also known as acetic acid. Home vinegar is five percent by mass acetic acid.
Dilute acetic acid in the form of vinegar has many home and culinary purposes. But the industrial acetic acid is popularly incorporated in the manufacture of vinyl acetate monomer (VAM). The production of this substance draws a third of the total consumption of the acid. VAM ends up in the market in the form of adhesives, paper, paints, and textiles.
Terephthalic acid is another substance derived from acetic acid. The high demand of polyester fibers has been the reason for the demand on this compound. Of course, it is used in fabrics for clothes, garments, bed sheets, curtains, and draperies. This industry takes about twenty percent of the total consumption of acetic acid.
Acetate esters draw about fifteen percent of the consumption of acetic acid. These compounds, that are products of reactions between the organic acid and an alcohol, are important in the production of solvents for paints and inks.
The acid under discussion is known for some medical purposes. It is a mild anti-bacterial agent. During white blood cell counts, it is used to destroy red blood cells. The mild acidic properties treat stings from box jellyfish. It also slows fungal growth. The popular vinegar is a food additive and preservative.
Acetic acid is one of the simplest carboxylic acids with a chemical formula CH3COOH and it freezes at 16.7 degrees Celsius. In its pure form, acetic acid is a white crystalline solid. This organic acid is one of the weakest acids by nature. In aqueous solutions, it only partially dissociates into acetate and hydrogen ions. However, weak as it is, this acid can be very corrosive and irritating at high concentrations.
What gives it an acidic nature is the hydrogen in the carboxylic group, COOH. In solutions with water, hydrogen is given as H+ ion. The other ion is the acetate ion, CH3COO-. The organic acid is a hydrophilic substance, which explains why it dissolves readily in water. This solubility accounts for its vast industrial use.
Like any other acids, inorganic or not, it reacts with metals to yield hydrogen gas and acetate salts. Metals like iron, magnesium and zinc may corrode in contact with acetic acid. For instance magnesium reacts with the acid to form magnesium acetate and hydrogen gas. Although reactions like this one have industrial purposes, it restricts the storage only to certain materials and the acid cannot be safely placed for storage and transportation in certain metals. It should be transported using aluminum tanks or containers, as aluminum forms a thin layer of aluminum oxide when exposed to the oxygen in the air. This film of aluminum oxide serves to resist corrosion in the presence of the acid.
A popular grade school science experiment is the reaction of the acid to baking soda (chemically known as sodium bicarbonate). This reaction yields water, carbon dioxide (which fizzes and bubbles up) and sodium acetate, which is metal acetate. Metal acetates can be actually formed in the same fashion. The reaction of the acid with a metallic base yields an acetate compound.
Acetic acid plays an essential role in living things. In human physiology, the metabolism of glucose produces alcohol. Further processing of alcohol produces acetaldehyde and acetic acid. The acetyl group from the acid is found in important biochemical processes. It combines with coenzyme A to form acetyl coenzyme A, which aids in the metabolism of fats and carbohydrates.
About the Author
Jo is a writer for 'ReAgent Chemical Services Ltd' (http://www.reagent.co.uk), an established UK stationed chemical manufacturer that makes, has a supply of and sells a huge selection of high quality chemical. If your business is looking for premium chemical product for example {a href=" http://www.reagent.co.uk/acetic-acid/acetic-acid-glacial-lrg.html"}Acetic Acid or has other industrial compound requirements then take a look at ReAgent Chemical Services Ltd.
REFERENCE :
http://www.goarticles.com/
Fermentation is good thing. Wines are due to fermentation of sugar in fruit juices to ethanol. Prolonged fermentation on the other hand by a certain species of bacterium leads to a chemical change of ethanol to ethanoic acid which also known as acetic acid. Home vinegar is five percent by mass acetic acid.
Dilute acetic acid in the form of vinegar has many home and culinary purposes. But the industrial acetic acid is popularly incorporated in the manufacture of vinyl acetate monomer (VAM). The production of this substance draws a third of the total consumption of the acid. VAM ends up in the market in the form of adhesives, paper, paints, and textiles.
Terephthalic acid is another substance derived from acetic acid. The high demand of polyester fibers has been the reason for the demand on this compound. Of course, it is used in fabrics for clothes, garments, bed sheets, curtains, and draperies. This industry takes about twenty percent of the total consumption of acetic acid.
Acetate esters draw about fifteen percent of the consumption of acetic acid. These compounds, that are products of reactions between the organic acid and an alcohol, are important in the production of solvents for paints and inks.
The acid under discussion is known for some medical purposes. It is a mild anti-bacterial agent. During white blood cell counts, it is used to destroy red blood cells. The mild acidic properties treat stings from box jellyfish. It also slows fungal growth. The popular vinegar is a food additive and preservative.
Acetic acid is one of the simplest carboxylic acids with a chemical formula CH3COOH and it freezes at 16.7 degrees Celsius. In its pure form, acetic acid is a white crystalline solid. This organic acid is one of the weakest acids by nature. In aqueous solutions, it only partially dissociates into acetate and hydrogen ions. However, weak as it is, this acid can be very corrosive and irritating at high concentrations.
What gives it an acidic nature is the hydrogen in the carboxylic group, COOH. In solutions with water, hydrogen is given as H+ ion. The other ion is the acetate ion, CH3COO-. The organic acid is a hydrophilic substance, which explains why it dissolves readily in water. This solubility accounts for its vast industrial use.
Like any other acids, inorganic or not, it reacts with metals to yield hydrogen gas and acetate salts. Metals like iron, magnesium and zinc may corrode in contact with acetic acid. For instance magnesium reacts with the acid to form magnesium acetate and hydrogen gas. Although reactions like this one have industrial purposes, it restricts the storage only to certain materials and the acid cannot be safely placed for storage and transportation in certain metals. It should be transported using aluminum tanks or containers, as aluminum forms a thin layer of aluminum oxide when exposed to the oxygen in the air. This film of aluminum oxide serves to resist corrosion in the presence of the acid.
A popular grade school science experiment is the reaction of the acid to baking soda (chemically known as sodium bicarbonate). This reaction yields water, carbon dioxide (which fizzes and bubbles up) and sodium acetate, which is metal acetate. Metal acetates can be actually formed in the same fashion. The reaction of the acid with a metallic base yields an acetate compound.
Acetic acid plays an essential role in living things. In human physiology, the metabolism of glucose produces alcohol. Further processing of alcohol produces acetaldehyde and acetic acid. The acetyl group from the acid is found in important biochemical processes. It combines with coenzyme A to form acetyl coenzyme A, which aids in the metabolism of fats and carbohydrates.
About the Author
Jo is a writer for 'ReAgent Chemical Services Ltd' (http://www.reagent.co.uk), an established UK stationed chemical manufacturer that makes, has a supply of and sells a huge selection of high quality chemical. If your business is looking for premium chemical product for example {a href=" http://www.reagent.co.uk/acetic-acid/acetic-acid-glacial-lrg.html"}Acetic Acid or has other industrial compound requirements then take a look at ReAgent Chemical Services Ltd.
REFERENCE :
http://www.goarticles.com/
Selasa, 26 Mei 2009
GELATINIZATION OF STARCH
Starch in the plant network has a form of granula (grains) that is different. Amilosa show molecular shape heliks (spiral) that can trap molecules-molecules such as in other acid-fatty acid and other forms of hydrocarbons. Granula starch is generally not soluble in cold water but cold water can absorb between 9.1% to 22.7%. Increasing the volume of starch granula going in the water at a temperature of between 55oC to 65oC is indeed the swelling, and after this starch granula can return to the original condition. If the temperature continues to be the granula starch molecules to vibrate so that the bond-bond between the starch molecules and binding of water with the hydrogen bond. If heating is continued with a higher temperature until swelling starch granula a maximum, and then broken, so that at the time of the occurrence of starch gelatinisasi. (Deshaliman.2003)
Gelatinisasi phenomenon is indicated by the typical starch-patian when starch is heated with adanyaair enough. In general, the changes that occur during the heating process Suspensi starch followed by cooling, are: 1). Granula that the development is caused by water imbibisi karma kelemahanya hydrogen bond. 2). Nature of the loss of birefringence that can be observed using the electron microscope (EM). 3). The increased clarity and 4). In a rapid increase in turbidity. To the four stages of the changes can occur simultaneously or gradually, by gelatinization temperature was usually not expressed in a temperature but a range. At the time cooled faction linier as the amylose groups, cluster hydroxy will associated of fish through hydrogen bonds that form the aggregate is not soluble. At the concentration of the liquid, sludge aggregate is formed, while at high concentration will form a gel. Aggregate formation of this phenomenon will be difficult going on amilopektin karna obstructed by the structure of the pectin fork. (Murhadi. 2005)
The formation of gel is influenced by the concentration of starch because gelatinization also depends on the thickness solution. The viscous solution, the temperature is increasing slowly until the temperature reached a certain thickness is not increased, sometimes even down. Concentration to make the best solution is a 20% gel, the higher the concentration, the gel that is less thick, and after some time viskositas akan turun. And pH optimum gel formation in the pH 4-7. When the pH is too high, the formation of the gel quickly but quickly reached down again, whereas if the pH is too low and slow terbentuknya gel when heating forwarded, viscosity will down again. In the pH 4-7 gel formation speed slower than pH 10, but if the heating be continued, viscosity not changed. (Setiadi, and Surya Fitri Nurulhuda. 1993)
REFERENCE :
Narayana, Subramony. 2002. Physicochemical and Functional Properties of Tropical Tuber Starches: A Review. Central Tuber Crops Research Institute,
Sreekaryam, Thiruvananthapuram, India
Suryati, Sri Hartinah, 1993. Buku Panduan Teknologi Pangan, Pusat Informasi Wanita dalam Pembangunan PDII-LIPI bekerjasama dengan Swiss Development Cooperation
Nurjanah. 2002. Penuntun praktikum pati. THP Unila. Bandarlampung
Anonim. 2009. Budidaya singkong pengembangan singkong sebagai agroindustri. Diambil dari http://prapanca21.wordpress.com/ . Diakses tanggal 20 May 2009.
Simon. 2008. Gelatinisasi Pati dan Adonan Berbasis Pati. dari http://simonbwidjanarko.wordpress.com/. Diaikses tanggal 20 May 2009.
Nuryani dan Sudjono, 1994. Budidaya Ubi Kayu. Dahara Priza. Jakarta
Darmajati, 1984. Peningkatan Hasil Ubi Kayu di Indonesia. Jakarta.
Deshaliman.2003. Memperkuat Ketahanan Pangan dengan Umbi-umbian. http://www.suarapembaruan.com/News/2005/08/06/index.html. Diakses tanggal 22 Maret 2008
Murhadi. 2005. Struktur Kimia dan Sifat Fungsional Air, Lipida, Karbohidrat dan Vitamin. THP Unila. Bandar Lampung
Winarno, F.G. 1987. Ilmu Pangan. UI Press. Jakarta.
Eko Susanto.2005. Lebih dekat dengan Pati Modifikasi[modified starch]. http://www.ppsdms.org/index.php?option=com_content&task=view&id=1744&Itemid=286. Diakses tanggal 15 Maret 2008
Gelatinisasi phenomenon is indicated by the typical starch-patian when starch is heated with adanyaair enough. In general, the changes that occur during the heating process Suspensi starch followed by cooling, are: 1). Granula that the development is caused by water imbibisi karma kelemahanya hydrogen bond. 2). Nature of the loss of birefringence that can be observed using the electron microscope (EM). 3). The increased clarity and 4). In a rapid increase in turbidity. To the four stages of the changes can occur simultaneously or gradually, by gelatinization temperature was usually not expressed in a temperature but a range. At the time cooled faction linier as the amylose groups, cluster hydroxy will associated of fish through hydrogen bonds that form the aggregate is not soluble. At the concentration of the liquid, sludge aggregate is formed, while at high concentration will form a gel. Aggregate formation of this phenomenon will be difficult going on amilopektin karna obstructed by the structure of the pectin fork. (Murhadi. 2005)
The formation of gel is influenced by the concentration of starch because gelatinization also depends on the thickness solution. The viscous solution, the temperature is increasing slowly until the temperature reached a certain thickness is not increased, sometimes even down. Concentration to make the best solution is a 20% gel, the higher the concentration, the gel that is less thick, and after some time viskositas akan turun. And pH optimum gel formation in the pH 4-7. When the pH is too high, the formation of the gel quickly but quickly reached down again, whereas if the pH is too low and slow terbentuknya gel when heating forwarded, viscosity will down again. In the pH 4-7 gel formation speed slower than pH 10, but if the heating be continued, viscosity not changed. (Setiadi, and Surya Fitri Nurulhuda. 1993)
REFERENCE :
Narayana, Subramony. 2002. Physicochemical and Functional Properties of Tropical Tuber Starches: A Review. Central Tuber Crops Research Institute,
Sreekaryam, Thiruvananthapuram, India
Suryati, Sri Hartinah, 1993. Buku Panduan Teknologi Pangan, Pusat Informasi Wanita dalam Pembangunan PDII-LIPI bekerjasama dengan Swiss Development Cooperation
Nurjanah. 2002. Penuntun praktikum pati. THP Unila. Bandarlampung
Anonim. 2009. Budidaya singkong pengembangan singkong sebagai agroindustri. Diambil dari http://prapanca21.wordpress.com/ . Diakses tanggal 20 May 2009.
Simon. 2008. Gelatinisasi Pati dan Adonan Berbasis Pati. dari http://simonbwidjanarko.wordpress.com/. Diaikses tanggal 20 May 2009.
Nuryani dan Sudjono, 1994. Budidaya Ubi Kayu. Dahara Priza. Jakarta
Darmajati, 1984. Peningkatan Hasil Ubi Kayu di Indonesia. Jakarta.
Deshaliman.2003. Memperkuat Ketahanan Pangan dengan Umbi-umbian. http://www.suarapembaruan.com/News/2005/08/06/index.html. Diakses tanggal 22 Maret 2008
Murhadi. 2005. Struktur Kimia dan Sifat Fungsional Air, Lipida, Karbohidrat dan Vitamin. THP Unila. Bandar Lampung
Winarno, F.G. 1987. Ilmu Pangan. UI Press. Jakarta.
Eko Susanto.2005. Lebih dekat dengan Pati Modifikasi[modified starch]. http://www.ppsdms.org/index.php?option=com_content&task=view&id=1744&Itemid=286. Diakses tanggal 15 Maret 2008
Senin, 25 Mei 2009
USING PORTION CONTROL WHEN DIETING
Using Portion Control When Dieting by Ed Penner
Food is not the main problem when we are dieting. The enemy is our inability to properly proportion the foods we eat. Far too often we fail to balance our intake of protein, carbohyrate, and fat. All three are needed by our bodies,but we have to exercise portion control for the diet to be successful.
Eating smaller portions:
With todays "all you can eat" buffets we sometimes tend to misjudge what proper portion control is like. 3 ounces of meat would be about the size of a deck of playing cards. This is enough when we are dieting and should be supplemented with vegetables rather than pasta or potatoes. Combining starch and protein causes the potato to be digested but the protein in the meat is not absorbed, basically leaving us malnourished. Protein control also needs to be exercised at fast food restaurants. Full meal deals should be avoided where we get hamburger and fries (these again work against each other). Salads would be a better choice to get the full benefit of all the nutrients.
Tips for eating less:
For snacks replace chips with carrot sticks or fruit. The fiber in vegetables takes longer to eat and digest, making you feel full longer. Fruit is always healthy and makes you feel less hungry. You should also drink at least 8 glasses of water a day, not only does this stave off hunger, it also helps your skin to retain its elasticity when you reach your desired weight. Do not skip meals as you will eat more later on to make up for it. Eating breakfast also helps with portion control as it stabilizes your blood sugar so you will feel less like snacking.
Compatible foods
Nuts are high in both protein and calories, this is a good thing as the protein will give you the energy to burn calories, so they complement each other. Peanut butter on an apple will also give you the same effect. Another guide in portion control is to eat 5 servings of vegetables and 3 servings of fruit every day; This will help to stave off our hunger pangs and prevent us from reaching out for junk food.
Maintaining portion control
The goal here should be to achieve a happy medium.This would involve a balanced amount of proteins, carbohydrates, and fats, but in smaller amounts. If we do occaisonally indulge (which is human nature), we can make up for this with more exercise. Exercise should also be incorporated along with portion control to expedite weight loss. Conventional weight loss programs can be very effective after we master the art of portion control. For some good weight loss programs please visit: http://associateguildonline.com/
REFERENCE :
http://www.goarticles.com/
Food is not the main problem when we are dieting. The enemy is our inability to properly proportion the foods we eat. Far too often we fail to balance our intake of protein, carbohyrate, and fat. All three are needed by our bodies,but we have to exercise portion control for the diet to be successful.
Eating smaller portions:
With todays "all you can eat" buffets we sometimes tend to misjudge what proper portion control is like. 3 ounces of meat would be about the size of a deck of playing cards. This is enough when we are dieting and should be supplemented with vegetables rather than pasta or potatoes. Combining starch and protein causes the potato to be digested but the protein in the meat is not absorbed, basically leaving us malnourished. Protein control also needs to be exercised at fast food restaurants. Full meal deals should be avoided where we get hamburger and fries (these again work against each other). Salads would be a better choice to get the full benefit of all the nutrients.
Tips for eating less:
For snacks replace chips with carrot sticks or fruit. The fiber in vegetables takes longer to eat and digest, making you feel full longer. Fruit is always healthy and makes you feel less hungry. You should also drink at least 8 glasses of water a day, not only does this stave off hunger, it also helps your skin to retain its elasticity when you reach your desired weight. Do not skip meals as you will eat more later on to make up for it. Eating breakfast also helps with portion control as it stabilizes your blood sugar so you will feel less like snacking.
Compatible foods
Nuts are high in both protein and calories, this is a good thing as the protein will give you the energy to burn calories, so they complement each other. Peanut butter on an apple will also give you the same effect. Another guide in portion control is to eat 5 servings of vegetables and 3 servings of fruit every day; This will help to stave off our hunger pangs and prevent us from reaching out for junk food.
Maintaining portion control
The goal here should be to achieve a happy medium.This would involve a balanced amount of proteins, carbohydrates, and fats, but in smaller amounts. If we do occaisonally indulge (which is human nature), we can make up for this with more exercise. Exercise should also be incorporated along with portion control to expedite weight loss. Conventional weight loss programs can be very effective after we master the art of portion control. For some good weight loss programs please visit: http://associateguildonline.com/
REFERENCE :
http://www.goarticles.com/
Minggu, 24 Mei 2009
SPECTROSCOPY
How to identify organic compounds from the synergistic Information of spectroscopy:
1.Mass Spectrometry (MS)
2.Infra Red (IR)
3.Nuclear Magnetic Resonance (NMR)
4.Ultraviolet/Visible Spectroscopy
Electromagnetic Spectrum
Mass Spectrometry (MS)
- An analytical technique for measuring the mass-to-charge ratio (m/z) of ions, most commonly positive ions, in the gas phase
- Mass spectrometry is the most valuable analytical tool for the determination of precise molecular weights
A Mass Spectrometer
a) A mass spectrometer is designed to do three things
1. Convert neutral atoms or molecules into a beam of positive (or negative) ions
2. Separate the ions on the basis of their mass-to-charge ratio (m/z)
3. measure the relative abundance of each ion
b) Electron Ionization
1. in the ionization chamber, the sample is bombarded with a beam of high-energy electrons
2. collisions between these electrons and the sample result loss of electrons from sample molecules and formation of positive ions
Resolution
A measure of how well a mass spectrometer separates ions of different mass
-Low resolution - capable of distinguishing among ions of different nominal mass, that is ions that differ by at least one or more mass units
-High resolution - capable of distinguishing among ions that differ in mass by as little as 0.0001 mass unit
-C3H6O and C3H8O have nominal masses of 58 and 60, and can be distinguished by low-resolution MS
-these two compounds each have nominal mass of 60. Distinguish between them by high-resolution MS
M+2 and M+1 Peaks
1. The most common elements giving rise to M + 2 peaks are chlorine and bromine
2. Chlorine in nature is 75.77% 35Cl and 24.23% 37Cl
a ratio of M to M + 2 of approximately 3:1 indicates the presence of a single chlorine in a compound
3. Bromine in nature is 50.7% 79Br and 49.3% 81Br
a ratio of M to M + 2 of approximately 1:1 indicates the presence of a single bromine in a compound
Interpreting MS
1. The only elements to give significant M + 2 peaks are Cl and Br. If no large M + 2 peak is present, these elements are absent
2. Is the mass of the molecular ion odd or even?
3. Nitrogen Rule: if a compound has
-zero or an even number of nitrogen atoms, its molecular ion will appear as a even m/z value
-an odd number of nitrogen atoms, its molecular ion will appear as an odd m/z value
MS of methylcyclopentane
Mass Molecular Ion and Isotope peaks
The unit mass of the molecular ion of C7H7NO is m/z 121 that is
7 x 12C = 84
7 x 1H = 7
1 x 14N = 14
1 x 16O = 16
Molecular species exist that contain the less abundant isotope at
And these give use to the “isotope peaks” at M + 1, M + 1, etc.
Contributing to the M + 1 peak are the isotope 13C, 2H, 15N, and 18O
REFERENCE :
Sukeki. 2008. SPECTROSCOPY . University of Lampung. Bandarlampung
1.Mass Spectrometry (MS)
2.Infra Red (IR)
3.Nuclear Magnetic Resonance (NMR)
4.Ultraviolet/Visible Spectroscopy
Electromagnetic Spectrum
Mass Spectrometry (MS)
- An analytical technique for measuring the mass-to-charge ratio (m/z) of ions, most commonly positive ions, in the gas phase
- Mass spectrometry is the most valuable analytical tool for the determination of precise molecular weights
A Mass Spectrometer
a) A mass spectrometer is designed to do three things
1. Convert neutral atoms or molecules into a beam of positive (or negative) ions
2. Separate the ions on the basis of their mass-to-charge ratio (m/z)
3. measure the relative abundance of each ion
b) Electron Ionization
1. in the ionization chamber, the sample is bombarded with a beam of high-energy electrons
2. collisions between these electrons and the sample result loss of electrons from sample molecules and formation of positive ions
Resolution
A measure of how well a mass spectrometer separates ions of different mass
-Low resolution - capable of distinguishing among ions of different nominal mass, that is ions that differ by at least one or more mass units
-High resolution - capable of distinguishing among ions that differ in mass by as little as 0.0001 mass unit
-C3H6O and C3H8O have nominal masses of 58 and 60, and can be distinguished by low-resolution MS
-these two compounds each have nominal mass of 60. Distinguish between them by high-resolution MS
M+2 and M+1 Peaks
1. The most common elements giving rise to M + 2 peaks are chlorine and bromine
2. Chlorine in nature is 75.77% 35Cl and 24.23% 37Cl
a ratio of M to M + 2 of approximately 3:1 indicates the presence of a single chlorine in a compound
3. Bromine in nature is 50.7% 79Br and 49.3% 81Br
a ratio of M to M + 2 of approximately 1:1 indicates the presence of a single bromine in a compound
Interpreting MS
1. The only elements to give significant M + 2 peaks are Cl and Br. If no large M + 2 peak is present, these elements are absent
2. Is the mass of the molecular ion odd or even?
3. Nitrogen Rule: if a compound has
-zero or an even number of nitrogen atoms, its molecular ion will appear as a even m/z value
-an odd number of nitrogen atoms, its molecular ion will appear as an odd m/z value
MS of methylcyclopentane
Mass Molecular Ion and Isotope peaks
The unit mass of the molecular ion of C7H7NO is m/z 121 that is
7 x 12C = 84
7 x 1H = 7
1 x 14N = 14
1 x 16O = 16
Molecular species exist that contain the less abundant isotope at
And these give use to the “isotope peaks” at M + 1, M + 1, etc.
Contributing to the M + 1 peak are the isotope 13C, 2H, 15N, and 18O
REFERENCE :
Sukeki. 2008. SPECTROSCOPY . University of Lampung. Bandarlampung
Kamis, 21 Mei 2009
TECHNIQUES FOR STARCH MODIFICATION
TECHNIQUES FOR STARCH MODIFICATION
- Acid conversion.
- Amylopectin > amylose.
Hot concentrated pastes. Gel formation on cooling. Gum candies. Decreased hot paste - viscosity. Decreased gel strength. Increased gelatinization temperature
Hydroxyethyl straches.
- Reduced gelatinization temperature. Increased rate of swelling. Lower tendency of pastes and gels to retrograde
- Hydroxy propyl starches
- Propylene oxide. Salad dressings, pie fillings, thickening
Starch phosphates - Lower gelatinization temperature swelling in cold water increased paste viscosity decreased retrogradation
- Starch acetates
- inhibit association of amylose and long chains of amylopectin. Low D.S. 0.05 - 0.10 Low gelatinization temperature. Resists retrogradation after pasting and cooling
- Cross-linked starches. Diesters or links between OH groups in adjacent chains.
Uses of cross-linked starches
Stability to heat, agitation, hydrolysis, low pH. Swelling can be inhibited in hot or boiling water. Used in infant foods, pie fillings, salad dressings, stabilizers and thickeners.
Example of stabilisation
Hydroxypropylation of starch with propylene oxide
StOH + CH2-CH-CH3-------- StOCH2CHCH3
Hydroxypropylation of starch with propylene oxide
StOH + CH2-CH-CH3-------- StOCH2CHCH3OH
REFERENCE :
Yenni.2009.PROCESSING TECHNOLOGY OF PLANT FOOD.Lampung University. Bandarlampung DERIVED OH
- Acid conversion.
- Amylopectin > amylose.
Hot concentrated pastes. Gel formation on cooling. Gum candies. Decreased hot paste - viscosity. Decreased gel strength. Increased gelatinization temperature
Hydroxyethyl straches.
- Reduced gelatinization temperature. Increased rate of swelling. Lower tendency of pastes and gels to retrograde
- Hydroxy propyl starches
- Propylene oxide. Salad dressings, pie fillings, thickening
Starch phosphates - Lower gelatinization temperature swelling in cold water increased paste viscosity decreased retrogradation
- Starch acetates
- inhibit association of amylose and long chains of amylopectin. Low D.S. 0.05 - 0.10 Low gelatinization temperature. Resists retrogradation after pasting and cooling
- Cross-linked starches. Diesters or links between OH groups in adjacent chains.
Uses of cross-linked starches
Stability to heat, agitation, hydrolysis, low pH. Swelling can be inhibited in hot or boiling water. Used in infant foods, pie fillings, salad dressings, stabilizers and thickeners.
Example of stabilisation
Hydroxypropylation of starch with propylene oxide
StOH + CH2-CH-CH3-------- StOCH2CHCH3
Hydroxypropylation of starch with propylene oxide
StOH + CH2-CH-CH3-------- StOCH2CHCH3OH
REFERENCE :
Yenni.2009.PROCESSING TECHNOLOGY OF PLANT FOOD.Lampung University. Bandarlampung DERIVED OH
Selasa, 19 Mei 2009
INTRODUCTION TO PROCESSING TECHNOLOGY OF PLANT FOOD DERIVED
The food industry today
1. extend period during which a food remains wholesome (shelf life), by preservation techniques which inhibit m.o. or biochemical changes --- allow time for distribution, sales and home storage
2. increase variety in the diet
3. provide the nutrients required for health
4. generate income for the company
FOOD HANDLING
1. A matter of life or death
-Whether it’s a raw materials or finished product we can contaminate it
-It is important that we handle food as little as possible
2. The consequenses of poor food handling
-Food poisoning
-Food spoilage
-Foreign body contamination
3. All of which can lead to ……
-Illness
-Costumer complaints
-Lost consumer
-Lost sales
4. And in extreme cases to …..
-Death
-Prosecution
-Factory closure
-Lost jobs
BACTERIA (SOURCES AND CONTROL)
1. Bacteria ARE everywhere
-It is warm and moist
-There is food
-There is unclean equipment
-There are people, insects and animals
-There is time available
2. How do we control them
-Cooking food to required temperature
-Cleaning and sanitising the processing area
3. How do we stop the spread of bacteria?
-Separating raw and cooked foods
-Good personal hygiene
-Cooling and Storing processed food immediately to below 5 C
FACT….!
IF LEFT UNCHECKED, A SINGLE BACTERIUM CAN REPRODUCE TO BECOME OVER 16 MILLIONS IN JUST 8 HOURS
FOREIGN BODIES
1. Where do they come from?
-From ourselves
-The raw materials
-The machines and equipment we use
2.What are the common examples?
-Hair
-Jewelry
-Glass and metal
WHY PAY ATTENTION TO ROOTS AND TUBERS?
1. A growing interest in and appreciation of a large group of rural poor who depend on these crops for their basic calories.
2. Increased population growth, and the relative rise in the prices of fossil-based energy have contributed a great deal to interest in root crops as source of food and energy
3. World food shortages, and the ever-increasing need to explore new frontiers in order to alleviate world hunger.
ADVANTAGES OF ROOT & TUBER CROPS
1.They are rich in starch and calories
2.They grow well in a wide range of soil types as long as there is adequate rainfall
3.They require relatively little care in terms of labour and other inputs used in their production.
DISADVANTAGES OF ROOT &TUBER CROPS
1. They are low in protein and oil.
2. Their awkward shapes and large size make them prone to bruising in transit and secondary infection by micro-organisms
3. They are bulky to handle in trade, marketing, and storage due to their high moisture content.
REFERENCES :
Yenni. 2009. INTRODUCTION TO PROCESSING TECHNOLOGY OF PLANT FOOD DERIVED . Lampung University. Bandarlampung
1. extend period during which a food remains wholesome (shelf life), by preservation techniques which inhibit m.o. or biochemical changes --- allow time for distribution, sales and home storage
2. increase variety in the diet
3. provide the nutrients required for health
4. generate income for the company
FOOD HANDLING
1. A matter of life or death
-Whether it’s a raw materials or finished product we can contaminate it
-It is important that we handle food as little as possible
2. The consequenses of poor food handling
-Food poisoning
-Food spoilage
-Foreign body contamination
3. All of which can lead to ……
-Illness
-Costumer complaints
-Lost consumer
-Lost sales
4. And in extreme cases to …..
-Death
-Prosecution
-Factory closure
-Lost jobs
BACTERIA (SOURCES AND CONTROL)
1. Bacteria ARE everywhere
-It is warm and moist
-There is food
-There is unclean equipment
-There are people, insects and animals
-There is time available
2. How do we control them
-Cooking food to required temperature
-Cleaning and sanitising the processing area
3. How do we stop the spread of bacteria?
-Separating raw and cooked foods
-Good personal hygiene
-Cooling and Storing processed food immediately to below 5 C
FACT….!
IF LEFT UNCHECKED, A SINGLE BACTERIUM CAN REPRODUCE TO BECOME OVER 16 MILLIONS IN JUST 8 HOURS
FOREIGN BODIES
1. Where do they come from?
-From ourselves
-The raw materials
-The machines and equipment we use
2.What are the common examples?
-Hair
-Jewelry
-Glass and metal
WHY PAY ATTENTION TO ROOTS AND TUBERS?
1. A growing interest in and appreciation of a large group of rural poor who depend on these crops for their basic calories.
2. Increased population growth, and the relative rise in the prices of fossil-based energy have contributed a great deal to interest in root crops as source of food and energy
3. World food shortages, and the ever-increasing need to explore new frontiers in order to alleviate world hunger.
ADVANTAGES OF ROOT & TUBER CROPS
1.They are rich in starch and calories
2.They grow well in a wide range of soil types as long as there is adequate rainfall
3.They require relatively little care in terms of labour and other inputs used in their production.
DISADVANTAGES OF ROOT &TUBER CROPS
1. They are low in protein and oil.
2. Their awkward shapes and large size make them prone to bruising in transit and secondary infection by micro-organisms
3. They are bulky to handle in trade, marketing, and storage due to their high moisture content.
REFERENCES :
Yenni. 2009. INTRODUCTION TO PROCESSING TECHNOLOGY OF PLANT FOOD DERIVED . Lampung University. Bandarlampung
Senin, 18 Mei 2009
MILK OF SOYBEAN
Milk of soybean is a soybean extract with the way the seeds of soybeans in hot or cool water (Hermana, 1985). Milk including soy beverages are old in age, derived from the Chinese in the tenth century BC-2 and then developed in Japan and after the war to the world-II to begin developing countries of ASEAN. Akan development in Indonesia, but less so brisk, the drink "softdrink" a low nutritious grown rapidly (Winarno 1995).
Milk of soya contains nutrient composition of both substances. Milk nutrient composition of soybean nutrient composition almost equal cow milk.
View from the womb of nutrient , milk of soybean can be used as baby food because womb protein good enough. According to the results of research, the quality of soybean protein milk if given as a single food is 80% of cow milk protein. Thus, for five of malnutrition with milk of soya drink two glasses per day to meet 30% requirement of protein (Santoso, 1994).
Milk quality protein in soybean with almost the same quality of protein in cow milk. For example, protein efficiency ratio (PER) is 2.3 soybean milk, milk of cow while PER is 2.5. PER 2.3 means that each gram of protein consumed will increase the weight on the experimental animal (white rat) is 2.3 grams in the standard experimental conditions. Milk of soya contains provitamin A is high (243 mg/100 g) and vitamin B complex, expect B12. milk of soya have lower contents of calcium that is only 18% of the cow milk Winarno, 1995).
milk of soya minerals the womb (especially calcium) less compared to the cow milk. Therefore, the addition or fortifications of minerals and vitamins are often carried out by the industry that produces soybean milk (Winarno, 1995).
Lactose of cow milk successful up to the large intestine will be digested by intestinal microbes. As a result, they are not tolerant of laktosa akan suffer diarrhea every time cosumption of cow milk. Incident usually occurs in adults who do not drink it susu and generally come from Asia, Africa, and latin american. (sediaoetama, 1993).
For five years, two glass of soy milk can meet the needs of 30% protein in a day. Amino acid composition in soybean protein milk if compared with the cattle is the number of amino acid metionin and sistein fewer. However, the soybean has milk womb lisin amino acid that is high enough. In general, soybeans have milk of womb riboflavin, niasin, piridoksin, and the other B vitamins are high, and vitamin E, and vitamin K (Suhardjo, 1992).
Total of carbohydrate in the soy milk, only 12-14%, which can be used by the biological body. Carbohydrate consists of the oligosakarida and polisakarida. Oligosakarida Group consists of sukrosa, stakiosa, and raffinosa that dissolves in water. While the polisakarida of erabinogalaktan and cellulose materials that are not soluble in water and alcohol, and can not be digested (Santoso, 1994).
According Koswara (1991) If made in a manner that is less good, still suspected milk of soya-containing compound of antinutrient and cause off-flavor (taste and room of flavor in processed soybean products), which comes from raw materials soybean itself. Compound of antinutrient are antitripsin, hemaglutinin, fitat acid, and oligosakarida causes flatulensi (the occurrence of gas in the stomach so the stomach into mag). While the compound causes off-flavor in soybean glukosida for example, saponin, estrogen, and compound causes allergies. In the making of soy milk, compound must be removed so that the soybean milk with a good quality and safe for consumption.
REFERENCES :
Departemen Kesehatan RI. 1988. Peraturan Mentri Keseharan Republik Indinesia No. 722/MENKES PER/IX/88 Tentang Bahan Tambahan Makanan. Jakarta.
Hermana, 1985. Pengolahan Kedelai Menjadi Berbagai Bahan Makanan. Pusat Penelitian dan Pengembangan Tanaman. Bogor.
Koswara, 1991. Teknologi Pengolahan Kedelai. Pustaka Sinar Harapan. Jakarta.
Messina, MJ. 1999. Legumes and Soybeans: Overview of Their Nutritional Profile and Health Effects. Am. J. Clin. Nutr.
Sedioaoetama, A.D. 1993. Ilmu Gizi Jilid I. Dian Rakyat. Jakarta.
Suprapto, H.S. 1988. Bertanam Kedelai. P.T. Penebar Swadaya. Jakarta.
Tri Radiyati et.al. pengolahan kedelai. Subang: BPTTG Puslitbang Fisika
Terapan – LIPI, 1992. Hal. 15
Winarno, F.G. Kimia Pangan dan Gizi. Gramedia. Jakarta.
Wisnu Cahyadi, Ir., M.Si. 2003. Pemanfaatan Susu Kedelai. Dosen Jurusan Teknologi Pangan, FT Unpas Bandung. Mahasiswa Program Doktor ITB.
Milk of soya contains nutrient composition of both substances. Milk nutrient composition of soybean nutrient composition almost equal cow milk.
View from the womb of nutrient , milk of soybean can be used as baby food because womb protein good enough. According to the results of research, the quality of soybean protein milk if given as a single food is 80% of cow milk protein. Thus, for five of malnutrition with milk of soya drink two glasses per day to meet 30% requirement of protein (Santoso, 1994).
Milk quality protein in soybean with almost the same quality of protein in cow milk. For example, protein efficiency ratio (PER) is 2.3 soybean milk, milk of cow while PER is 2.5. PER 2.3 means that each gram of protein consumed will increase the weight on the experimental animal (white rat) is 2.3 grams in the standard experimental conditions. Milk of soya contains provitamin A is high (243 mg/100 g) and vitamin B complex, expect B12. milk of soya have lower contents of calcium that is only 18% of the cow milk Winarno, 1995).
milk of soya minerals the womb (especially calcium) less compared to the cow milk. Therefore, the addition or fortifications of minerals and vitamins are often carried out by the industry that produces soybean milk (Winarno, 1995).
Lactose of cow milk successful up to the large intestine will be digested by intestinal microbes. As a result, they are not tolerant of laktosa akan suffer diarrhea every time cosumption of cow milk. Incident usually occurs in adults who do not drink it susu and generally come from Asia, Africa, and latin american. (sediaoetama, 1993).
For five years, two glass of soy milk can meet the needs of 30% protein in a day. Amino acid composition in soybean protein milk if compared with the cattle is the number of amino acid metionin and sistein fewer. However, the soybean has milk womb lisin amino acid that is high enough. In general, soybeans have milk of womb riboflavin, niasin, piridoksin, and the other B vitamins are high, and vitamin E, and vitamin K (Suhardjo, 1992).
Total of carbohydrate in the soy milk, only 12-14%, which can be used by the biological body. Carbohydrate consists of the oligosakarida and polisakarida. Oligosakarida Group consists of sukrosa, stakiosa, and raffinosa that dissolves in water. While the polisakarida of erabinogalaktan and cellulose materials that are not soluble in water and alcohol, and can not be digested (Santoso, 1994).
According Koswara (1991) If made in a manner that is less good, still suspected milk of soya-containing compound of antinutrient and cause off-flavor (taste and room of flavor in processed soybean products), which comes from raw materials soybean itself. Compound of antinutrient are antitripsin, hemaglutinin, fitat acid, and oligosakarida causes flatulensi (the occurrence of gas in the stomach so the stomach into mag). While the compound causes off-flavor in soybean glukosida for example, saponin, estrogen, and compound causes allergies. In the making of soy milk, compound must be removed so that the soybean milk with a good quality and safe for consumption.
REFERENCES :
Departemen Kesehatan RI. 1988. Peraturan Mentri Keseharan Republik Indinesia No. 722/MENKES PER/IX/88 Tentang Bahan Tambahan Makanan. Jakarta.
Hermana, 1985. Pengolahan Kedelai Menjadi Berbagai Bahan Makanan. Pusat Penelitian dan Pengembangan Tanaman. Bogor.
Koswara, 1991. Teknologi Pengolahan Kedelai. Pustaka Sinar Harapan. Jakarta.
Messina, MJ. 1999. Legumes and Soybeans: Overview of Their Nutritional Profile and Health Effects. Am. J. Clin. Nutr.
Sedioaoetama, A.D. 1993. Ilmu Gizi Jilid I. Dian Rakyat. Jakarta.
Suprapto, H.S. 1988. Bertanam Kedelai. P.T. Penebar Swadaya. Jakarta.
Tri Radiyati et.al. pengolahan kedelai. Subang: BPTTG Puslitbang Fisika
Terapan – LIPI, 1992. Hal. 15
Winarno, F.G. Kimia Pangan dan Gizi. Gramedia. Jakarta.
Wisnu Cahyadi, Ir., M.Si. 2003. Pemanfaatan Susu Kedelai. Dosen Jurusan Teknologi Pangan, FT Unpas Bandung. Mahasiswa Program Doktor ITB.
Kamis, 07 Mei 2009
INJURY IN FOOD
Chilling injury:
-Symptoms include
-surface discoloration, dull or smokey colour,
-subepidermal tissues reveal dark-brown streaks,
-failure to ripen,
-flesh browning.
Chilling injury results from exposing bananas to temperatures below 13°C (56°F) for a few hours to a few days, depending on cultivar, maturity, and temperature
Mechanical injury :
A disorder caused by mechanical impact applied to the tissue
Impact bruising . Dropping of bananas may induce browning of the flesh without damage to the skin.
REFERENCES :
Handout horticulture technology Departemen Of Postharvest Technology Lampung University by : Dr.Ir Siti Nurjanah
-Symptoms include
-surface discoloration, dull or smokey colour,
-subepidermal tissues reveal dark-brown streaks,
-failure to ripen,
-flesh browning.
Chilling injury results from exposing bananas to temperatures below 13°C (56°F) for a few hours to a few days, depending on cultivar, maturity, and temperature
Mechanical injury :
A disorder caused by mechanical impact applied to the tissue
Impact bruising . Dropping of bananas may induce browning of the flesh without damage to the skin.
REFERENCES :
Handout horticulture technology Departemen Of Postharvest Technology Lampung University by : Dr.Ir Siti Nurjanah
Selasa, 05 Mei 2009
CARBOHYDRATE
REFERENCES :
Handout Food Analysis Departemen Of Postharvest Technology Lampung University by : Dr.Ir Subeki
Minggu, 03 Mei 2009
SPICE TECHNOLOGY
Spices - is an ingredient of agricultural products that have economic value is very high. Indonesia has long been known as spices - the main ingredient of the world. Spices - spices have chemical and mineral contents are different from other agricultural products, so that the spices - spice export the product to be very attractive by all countries. Spices - spices can be exported in processed form that is packed in plastic bottles or also in the form that has not been processed. In general, spices - lots of spices are used as additional material or food for example is penyedap cinnamon and vanilla. Spices - spices can also be used as basic material products - beauty products and can also be used as a treatment material, such as ginger and turmeric (Anonymous, 2009).
Now with advances in technology that the rapid, often times we temuikan product - processed spice products in the market. Product spice - spice powder processed in the form of ginger can be in the form IM, IM coriander, cumin IM, IM cayenne, nutmeg seed IM, insatan turmeric, cinnamon powder and pepper finely. Meanwhile, in the form of trade can be a nutmeg paste and liquid in the form of vanilla may be a liquid.
The Spices
Spice - spice aromatic plant is a single product or mixture of materials without any additional or no volatil separated and used for aroma and taste menembah (flavoring), spices (seasoning), but not menembah good nutrition food in the form of intact, broken or powdered. Spice - spice is komponene plants or vegetables that can be eaten dried which is capable of menembah flavor and taste of food. Most of the smell fragrant, aromatic, and pugent. Spices - spices can come from rimpang such as ginger and ginger, sweet skin, such as skin, such as bay leaves and basil, flowers such as cloves, selendri such as seeds, tubers, such as onion and garlic and other - other (Tirza Hanum, 2009).
The Nature and Purposes of Spices
Basically spices - many spices used as food additive or flavor memeperbaiki the taste of food, taste warm, bitter, menajamkan and refreshing taste and flavor as the food tastes pengundang. Besides functionality, and spices - spices can also digunakn as antioxidants and as a preservative. Katif components in spices - the spices pengawer useful as, among others, are on the atsiri oil of cloves is eugenol, curcumin in turmeric and garlic allisin on the whole can prevent the growth of microorganisms. As antioxidants spices - spices can prevent ketengikan oil, fat, frozen meat, and oil in water emulsion (Tirza Hanum, 2009).
1) Sweet Skin
Sweet skin or better known by the name of a less appropriate cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a kind of tree spices. Included in the type of spice that is very heavily, sweet and spicy. People usually use the spices to the food that is burned in the sweet, hot wine. Dry skin in the plant Cinnamomum trade in Indonesia, known as cassiavera or cinnamon. Cassiavera is generally produced from C. Burmani West Sumatra is a major cassiavera in the World. In international trade, cassiavera known as kancci or Padang Padang Cassiavera ex. Cassiavera contain oil atsiri of the skin in part (phloem). In addition cassiavera also contain benzoat and salisilat compound that can prevent the growth of microbes. Cassiavera dry processing is done by farmers Cinnamomum secaratradisional using the methods and tools simple. To obtain cassiavera be paring dry skin, pemeraman, erosion, and drying (Anonymous, 2001).
2) coriander
Coriander (Coriandrum sativum), perhaps originating from southern Europe. The form of a small seed of 1 to 2 millimeter. Similar to pepper seeds, but smaller and darker. In addition, feel and do not contain more light from the pepper. Various types of traditional Indonesian cuisine often uses ingredients such as bean-shaped grain of hardware called coriander. With the additional flavor, the aroma cuisine akan more nyata.Tak only bijinya are often used in cooking. Leaves the compound, such as celery is often sliced thin and used in cooking, such as topping the soup and salad special Thailand. In that country, given the name coriander phak chee. Same with bijinya, coriander leaves are also heavily sharp. Benefits that are taken from from the coriander leaves, seeds, and fruit. From all parts of the uterus, there is a sabinene, myrcene, a-terpinene, ocimene, linalool, geraniol, dekanal, desilaldehide, trantridecen, petroselinat acid, oktadasenat acid, d-mannite, skopoletin, p-simena, kamfena, and felandren (Siswono, 2003).
Now with advances in technology that the rapid, often times we temuikan product - processed spice products in the market. Product spice - spice powder processed in the form of ginger can be in the form IM, IM coriander, cumin IM, IM cayenne, nutmeg seed IM, insatan turmeric, cinnamon powder and pepper finely. Meanwhile, in the form of trade can be a nutmeg paste and liquid in the form of vanilla may be a liquid.
The Spices
Spice - spice aromatic plant is a single product or mixture of materials without any additional or no volatil separated and used for aroma and taste menembah (flavoring), spices (seasoning), but not menembah good nutrition food in the form of intact, broken or powdered. Spice - spice is komponene plants or vegetables that can be eaten dried which is capable of menembah flavor and taste of food. Most of the smell fragrant, aromatic, and pugent. Spices - spices can come from rimpang such as ginger and ginger, sweet skin, such as skin, such as bay leaves and basil, flowers such as cloves, selendri such as seeds, tubers, such as onion and garlic and other - other (Tirza Hanum, 2009).
The Nature and Purposes of Spices
Basically spices - many spices used as food additive or flavor memeperbaiki the taste of food, taste warm, bitter, menajamkan and refreshing taste and flavor as the food tastes pengundang. Besides functionality, and spices - spices can also digunakn as antioxidants and as a preservative. Katif components in spices - the spices pengawer useful as, among others, are on the atsiri oil of cloves is eugenol, curcumin in turmeric and garlic allisin on the whole can prevent the growth of microorganisms. As antioxidants spices - spices can prevent ketengikan oil, fat, frozen meat, and oil in water emulsion (Tirza Hanum, 2009).
1) Sweet Skin
Sweet skin or better known by the name of a less appropriate cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a kind of tree spices. Included in the type of spice that is very heavily, sweet and spicy. People usually use the spices to the food that is burned in the sweet, hot wine. Dry skin in the plant Cinnamomum trade in Indonesia, known as cassiavera or cinnamon. Cassiavera is generally produced from C. Burmani West Sumatra is a major cassiavera in the World. In international trade, cassiavera known as kancci or Padang Padang Cassiavera ex. Cassiavera contain oil atsiri of the skin in part (phloem). In addition cassiavera also contain benzoat and salisilat compound that can prevent the growth of microbes. Cassiavera dry processing is done by farmers Cinnamomum secaratradisional using the methods and tools simple. To obtain cassiavera be paring dry skin, pemeraman, erosion, and drying (Anonymous, 2001).
2) coriander
Coriander (Coriandrum sativum), perhaps originating from southern Europe. The form of a small seed of 1 to 2 millimeter. Similar to pepper seeds, but smaller and darker. In addition, feel and do not contain more light from the pepper. Various types of traditional Indonesian cuisine often uses ingredients such as bean-shaped grain of hardware called coriander. With the additional flavor, the aroma cuisine akan more nyata.Tak only bijinya are often used in cooking. Leaves the compound, such as celery is often sliced thin and used in cooking, such as topping the soup and salad special Thailand. In that country, given the name coriander phak chee. Same with bijinya, coriander leaves are also heavily sharp. Benefits that are taken from from the coriander leaves, seeds, and fruit. From all parts of the uterus, there is a sabinene, myrcene, a-terpinene, ocimene, linalool, geraniol, dekanal, desilaldehide, trantridecen, petroselinat acid, oktadasenat acid, d-mannite, skopoletin, p-simena, kamfena, and felandren (Siswono, 2003).
3) Pala
Besides the spices, nutmeg plants also function as a producer of oil atsiri many industi used in canning, beverage and cosmetics. Stem / wood nutmeg tree is called "jimf" only be used as firewood. Stem bark and leaf plant produces nutmeg oil atsiri Fuli object is to wrap the seeds of nutmeg-shaped nutmeg like webbing, called a "mace". Mace is in the form of dry lots sold in the country. Nutmeg seed is never used by the indigenous people as rempahrempah. Nutmeg can indeed alleviate all pain and soreness caused by the cold and flu in the stomach and intestine. Nutmeg seed is very good medicine for the digestive upset, and other drug-muntahmuntah others. Nutmeg meat is very good and very tune by the public if it has to be processed snacks, such as pickle nutmeg, candied nutmeg, marmelade, jelly nutmeg, crystal meat nutmeg (Sunanto, 1993).
4) Vanili
Vanilla (Vanilla planifolia) is a plant of the usual vanilla powder is made pengharum food. Powder is produced from the podded fruit. Vanilla plant was first recognized by the Indian in Mexico, the plant origin tersebut.Produk vanilla Indonesia exported still podded dried. Vanilla flavor used in many industrial food / beverage, pharmaceutical and cosmetics. In industrial food / drink is generally used in the form of extracts, pharmaceutical purposes in the form of tincture and to perfume in the form of tinctuce or absolute. For direct consumption in the household is generally in the form of whole or powdered. Use is directly mixed into food or drink. Dried vanilla pod can be further processed into oleoresin extract, which is outside the country
much. Export in the form of vanilla oleoresin is more profitable
because it does not require a great place in the packaging and
pengangkutannya and selling higher value. Another form of profit
oleoresin compared to the original form is: 1) free from contamination
microorganisms, 2) levels have a stronger flavor than
original material, and 3) more easily in the process of mixing in
food processing (Endang, 2007).
5) Ginger
Herb, erect, about 30-60 cm high. Pseudo-stem, grooved, green. Single leaf, bottle green. Lancet-shaped leaf blade, flat edge, spike, and pangkalnya blunt. Long leaves approximately 20-40 cm width and approximately 2-4 cm. Compound flower-shaped ear, stalk
perbungaan length approximately 25 cm, red-green. Sheath tubular, three-pronged. Funnel-shaped flowers crown length. 2 - 2.5 cm, purple. Fruit box-shaped rounded to rounded long, brown. Rounded black seeds. Fibrous roots, dirty white. Rimpangnya ramify, thick and quite broad (no astigmatism), pale yellow. Rimpang stringy part in the robust, young yellow with pink tip. Rimpang characteristic smell, and
refreshing, spicy taste. Rimpang contains ginger oil atsiri consisting of a compound-compound seskuiterpen, zingiberen, zingeron, oleoresin, kamfena, limonen, borneol, sineol, sitral, zingiberal, felandren. Besides, there are also starch, resin, acid-organic acid such as acid malat and oksalat acid, Vitamin A, B, and C, and senyawasenyawa flavonoid and polifenol (Ikhsan, 2009).
6) cumin
Caraway white (Cuminum cyminum) is a flowering plant of the Apiaceae family that came from the eastern Mediterranean Sea to the eastern part of India. This plant is a plant with annual terna shaped fork with a slender stem 20-30 cm high. Leaves 5-10 cm long, shaped menyirip or duplex menyirip and have children, such as leaf thread. Flowers small, white or pink, and bergerombol on payungan interest. Longkah is a fruit (achene) reel or oval with a lateral length of 4-5 mm and contains one seed. Caraway seeds and white similar to fennel seeds, but smaller and darker. Caraway white common ingredient used as a kitchen on a number of Indonesian food, mainly from Sumatra, Bali and Sulawesi. Aromanya strong and spicy effect. In Thailand, known as yeera (from the Hindi name gheera), in Malaysia called caraway white, and in English literature called cumin. White caraway seeds sold in the form of a dry (such as rice-shaped aft) brown young.
Now that a lot of tradition Boga use, ranging from Greece, Europe, South Asia, Southeast Asia and East, to the United States. Mexican cuisine is known caraway wear white often enough. The use of caraway and white that is most known as a curry spice blend (Anonymous, 2009).
7) red chilli
Chili or cayenne pepper or chili (Java language) is the fruit and plants, members of the genus Capsicum. Fruit can be classified as vegetables and spices, depending on how used. As a spice, fruit, spicy chili that is very popular in Southeast Asia as a brace taste of food. Chili or chili included in the tribe-terongan eggplant (Solanaceae) and is a plant that is easy to be planted in low or high in plateau. Chili plants contain many vitamins A and C and contain oil atsiri capsaicin, which causes a sense gives a warm, spicy and hot when used for spices (spice kitchen). Chili can easily be planted so that it can be used for daily needs without having to buy in the market (Anonymous, 2009).
8) Curcumin
Turmeric plants grow fork with 40-100 cm high. Stem is a pseudo-stem, upright, rounded, shape rimpang with the colors green and composed of pelepah leaves (slightly soft). Leaves a single, rounded form of eggs (lancet) to 10-40 cm aft, 8-12,5 cm wide and pertulangan menyirip with pale green. Compound bearing a blond and scaly from the pseudo-stem shoots, 10-15 cm long with a crown of about 3 cm wide and 1.5 cm, white / colors. End of the base and tapering leaves, leaves a flat edge. Rimpang epidermis brownish orange color, orange red fruit flesh yellowish. In the area of Java, turmeric herb widely used as herbal medicine for soothing nutritious, clean, dry out, the itching, and healing sleep. Main benefits of the turmeric plant, namely: as a traditional medicine, herbal medicine industry of raw materials and cosmetics, cooking ingredient materials, livestock etc.. In addition rimpang turmeric plant is also useful as anti inflamasi, oksidan anti, anti-microbe, cancer prevention, anti-tumor, and decrease the degree of fat and blood cholesterol, and blood cleanser as (Darwis, 1991).
9) Pepper
Pepper or pepper (Piper nigrum L.) is a plant of spices that come from bijinya. Lada very important component in the culinary world. In the past, the price is very high so that roam trigger European explorers to monopolize the pepper and colonization history of Africa, Asia, and America. In Indonesia, especially pepper produced in Bangka Island. Pepper dried before use after the first removed from the skin. Pepper called sahang in Banjar (bjn). Pepper commonly used in food additive to provide a sense of spicy nature, generally in the soup mix sauce dagingatau (Anonymous, 2009).
Besides the spices, nutmeg plants also function as a producer of oil atsiri many industi used in canning, beverage and cosmetics. Stem / wood nutmeg tree is called "jimf" only be used as firewood. Stem bark and leaf plant produces nutmeg oil atsiri Fuli object is to wrap the seeds of nutmeg-shaped nutmeg like webbing, called a "mace". Mace is in the form of dry lots sold in the country. Nutmeg seed is never used by the indigenous people as rempahrempah. Nutmeg can indeed alleviate all pain and soreness caused by the cold and flu in the stomach and intestine. Nutmeg seed is very good medicine for the digestive upset, and other drug-muntahmuntah others. Nutmeg meat is very good and very tune by the public if it has to be processed snacks, such as pickle nutmeg, candied nutmeg, marmelade, jelly nutmeg, crystal meat nutmeg (Sunanto, 1993).
4) Vanili
Vanilla (Vanilla planifolia) is a plant of the usual vanilla powder is made pengharum food. Powder is produced from the podded fruit. Vanilla plant was first recognized by the Indian in Mexico, the plant origin tersebut.Produk vanilla Indonesia exported still podded dried. Vanilla flavor used in many industrial food / beverage, pharmaceutical and cosmetics. In industrial food / drink is generally used in the form of extracts, pharmaceutical purposes in the form of tincture and to perfume in the form of tinctuce or absolute. For direct consumption in the household is generally in the form of whole or powdered. Use is directly mixed into food or drink. Dried vanilla pod can be further processed into oleoresin extract, which is outside the country
much. Export in the form of vanilla oleoresin is more profitable
because it does not require a great place in the packaging and
pengangkutannya and selling higher value. Another form of profit
oleoresin compared to the original form is: 1) free from contamination
microorganisms, 2) levels have a stronger flavor than
original material, and 3) more easily in the process of mixing in
food processing (Endang, 2007).
5) Ginger
Herb, erect, about 30-60 cm high. Pseudo-stem, grooved, green. Single leaf, bottle green. Lancet-shaped leaf blade, flat edge, spike, and pangkalnya blunt. Long leaves approximately 20-40 cm width and approximately 2-4 cm. Compound flower-shaped ear, stalk
perbungaan length approximately 25 cm, red-green. Sheath tubular, three-pronged. Funnel-shaped flowers crown length. 2 - 2.5 cm, purple. Fruit box-shaped rounded to rounded long, brown. Rounded black seeds. Fibrous roots, dirty white. Rimpangnya ramify, thick and quite broad (no astigmatism), pale yellow. Rimpang stringy part in the robust, young yellow with pink tip. Rimpang characteristic smell, and
refreshing, spicy taste. Rimpang contains ginger oil atsiri consisting of a compound-compound seskuiterpen, zingiberen, zingeron, oleoresin, kamfena, limonen, borneol, sineol, sitral, zingiberal, felandren. Besides, there are also starch, resin, acid-organic acid such as acid malat and oksalat acid, Vitamin A, B, and C, and senyawasenyawa flavonoid and polifenol (Ikhsan, 2009).
6) cumin
Caraway white (Cuminum cyminum) is a flowering plant of the Apiaceae family that came from the eastern Mediterranean Sea to the eastern part of India. This plant is a plant with annual terna shaped fork with a slender stem 20-30 cm high. Leaves 5-10 cm long, shaped menyirip or duplex menyirip and have children, such as leaf thread. Flowers small, white or pink, and bergerombol on payungan interest. Longkah is a fruit (achene) reel or oval with a lateral length of 4-5 mm and contains one seed. Caraway seeds and white similar to fennel seeds, but smaller and darker. Caraway white common ingredient used as a kitchen on a number of Indonesian food, mainly from Sumatra, Bali and Sulawesi. Aromanya strong and spicy effect. In Thailand, known as yeera (from the Hindi name gheera), in Malaysia called caraway white, and in English literature called cumin. White caraway seeds sold in the form of a dry (such as rice-shaped aft) brown young.
Now that a lot of tradition Boga use, ranging from Greece, Europe, South Asia, Southeast Asia and East, to the United States. Mexican cuisine is known caraway wear white often enough. The use of caraway and white that is most known as a curry spice blend (Anonymous, 2009).
7) red chilli
Chili or cayenne pepper or chili (Java language) is the fruit and plants, members of the genus Capsicum. Fruit can be classified as vegetables and spices, depending on how used. As a spice, fruit, spicy chili that is very popular in Southeast Asia as a brace taste of food. Chili or chili included in the tribe-terongan eggplant (Solanaceae) and is a plant that is easy to be planted in low or high in plateau. Chili plants contain many vitamins A and C and contain oil atsiri capsaicin, which causes a sense gives a warm, spicy and hot when used for spices (spice kitchen). Chili can easily be planted so that it can be used for daily needs without having to buy in the market (Anonymous, 2009).
8) Curcumin
Turmeric plants grow fork with 40-100 cm high. Stem is a pseudo-stem, upright, rounded, shape rimpang with the colors green and composed of pelepah leaves (slightly soft). Leaves a single, rounded form of eggs (lancet) to 10-40 cm aft, 8-12,5 cm wide and pertulangan menyirip with pale green. Compound bearing a blond and scaly from the pseudo-stem shoots, 10-15 cm long with a crown of about 3 cm wide and 1.5 cm, white / colors. End of the base and tapering leaves, leaves a flat edge. Rimpang epidermis brownish orange color, orange red fruit flesh yellowish. In the area of Java, turmeric herb widely used as herbal medicine for soothing nutritious, clean, dry out, the itching, and healing sleep. Main benefits of the turmeric plant, namely: as a traditional medicine, herbal medicine industry of raw materials and cosmetics, cooking ingredient materials, livestock etc.. In addition rimpang turmeric plant is also useful as anti inflamasi, oksidan anti, anti-microbe, cancer prevention, anti-tumor, and decrease the degree of fat and blood cholesterol, and blood cleanser as (Darwis, 1991).
9) Pepper
Pepper or pepper (Piper nigrum L.) is a plant of spices that come from bijinya. Lada very important component in the culinary world. In the past, the price is very high so that roam trigger European explorers to monopolize the pepper and colonization history of Africa, Asia, and America. In Indonesia, especially pepper produced in Bangka Island. Pepper dried before use after the first removed from the skin. Pepper called sahang in Banjar (bjn). Pepper commonly used in food additive to provide a sense of spicy nature, generally in the soup mix sauce dagingatau (Anonymous, 2009).
REFERENCES :
Handout Spice technology Departemen Of Postharvest Technology Lampung University by : Prof.Dr.Ir Tirza Hanum
TOXIC COMPOUND IN FOOD PROCESSING
The main purpose food processing is to improve the quality of food, so worthy to be eaten. However, some processing would encourage a new compound that is toksik dangerous for people. Many of the new compound form due to interactions between food components and endogenus or eksogenus or semyawa-turunannya compound, or between the compound-compound with the component from the outside, such as oxygen. Chemical degradation that occurs due to heat exposure, light, enzyme, or the other can also produce toxic compound. In the summary of some of this toxic compound that during processing will be discussed.
CHEMICAL CHANGES AND SOME VALUES IN FOOD RESULTING PROCESS
1.Carbohydrate
Monosakarida quite stable in the pH range 3 - 7. However, outside the pH, and also depends on other conditions, can be extensive changes occur. Enolisasi followed by elimination of water molecules is the dominant reaction that occurred in the acid atmosphere. Basa on the atmosphere, can also occur enolisasi, fragmentation can occur even sugar molecule followed by a secondary reaction. This reaction will be faster with the heating and with the high temperature heating. Basa on the condition, especially when accompanied with heating, simple sugar molecule to fragmentation (break carbon-carbon bonds) through the reaction retroaldol produce various karbonil a reactive compound. This reaction results in addition to the compound compound volatil also play a role in flavor compound brown. In terms of nutrition reactions that occur on the sugar, especially during the heating will reduce the availability of sugar so that the calorie value of food to be decreased. In addition, although still controversial, brown compound, which is made of a polymer, is feared to give the impact of health
the less good. Unlike monosakarida, heating polisakarida such as starch, especially in the media a lot of water is beneficial because the starch molecules into akan terhidrolisa-a small molecule, oligo-, di-or monosakarida so that the starch terhidrolisa be more easily digested by the body.
2. Protein
Basically the Maillard reaction consists of the reactions of a very complex interconnected with each other form a network process. In the
Basically, Maillard reaction is divided into three phases namely: initial, intermediet
and end. All amino acids can participate in the Maillard reaction because they have a free amino group. However, most amino acids in food is in the form of a bound on the chain and only peptida alpha amino group or terminal amino group of the side chain that can react with the cluster karbonil (karbonil generally cluster in the sugar pereduksi). However, it is clear Maillard reaction can affect the biological availability of protein (bioavailability) of protein as amino acid residues in the divider peptida residues such as ALA, arg and his akan react with sugar pereduksi form Amadori products. Have known that from the Amadori product lisin either lisin free and the bound on peptida turns 70 persennya not absorbed by the baby so it does not bioavailable.
Maillard reaction can also produce toksik compound, compound is a compound including the group amin heterosiklik known by the name imodazaquinolin (IQ) and imidazaquinoxalin (IQx). Piridin or pirazin results Maillard reaction reacts with aldehida and kreatin to form IQ and IQx. IQ and IQx compound has been identified on the roast beef, grilled chicken, fried beef and grilled sardine. Measure this compound decreases with decreasing heating temperature.
Meat and fish are heated (cooked with the heating) can contain the value heterosiklik amin ppb (part per billion). However, the new measure on the ppm (part per million) per kg body weight amin heterosiklik able to trigger tumor terbentuknya in rodents and monkeys, a rate far higher degree of aminheterosiklik of the food.
3.Lipid
Reactions that occur in the general lipid during processing include hydrolysis, oxidation and pirolisis. Lipid oxidation is usually through the formation of free radical process that consists of three basic processes, namely: initiation, propagasi, and termination can Hidroperoksida in various positions where the double bond are, for example in the acid oleat there are 4 hidroperoksida be the top position of the peroxide can be in a position 8, 9, 10 or 11. Hidroperoksida saturated fatty acid not made because the oxidation is very stable and not easy to rupture and form a variety of flavor compound and also nonvolatil product. Decomposition hidroperoksida involving termination of cluster-OOH alkosi so radical form and radical hidroksi. Alkoksi radical termination and the beta chain in the form so that the CC aldehid and radical alkil or vinil.Oksidasi lipid addition can decrease the amount of lipid that can be digested and is available as a source of energy can also produce compound-compound radical. Compound-radical compound in food can be merged into the body and can trigger terbentuknya radical compound in the body. Compound radicals in the body to be a role in determining the process penuaan (aging), aterosklerosis and the occurrence of coronary heart disease (CHD, coronary heart disease).
SOME TOXIC COMPOUND
1. Heterocyclic Aromatic Amines (Haas)
Haas produced from protein-rich foods processed in the normal temperature of concoction. Nagao et al (1977) is a researcher who first reported the existence of compound mutagenik against Salmonella sp / mikrosom mammals in kondensat smoke extract and burn on the meat and fish are grilled. Based on the results of observation will be further testing of the product pirolisis (> 300oC) of various protein, carbohydrate, nukleat acid, and fat using Salmonella sp. The results show that pirolisat a mutagen only come from protein. Two types of mutagen, the TRP-P-1 and TRP-P-2 has been diisolasi in the form of pure pirolisis D, L-triptopan. This compound is a compound that was first identified as a compound from the Haas pirolisis amino acid, protein and protein-rich food
Haas used in most research mutagen is grouped into two categories based on prekusor temperature and its establishment. Group 2-aminoimidazole (aminoimidaoazarens) form in the moderate temperature (optimum temperature of 190o-200oC), suspected to originate from the Maillard reaction products (pyridines and Pyrazines) and kreatinin. Example of this compound include IQ, MeIQ, MeIQx, 4.8-DiMeIQx, 7.8-DiMeIQx, and PhIP. Compound-compound is further classified into groups quinolines, quinoxalines, and pyridines. The second group, the group of 2-aminopyridine form at a temperature above 300oC from pirolisat protein. Compound of this group include a C , Me C, TRP-P-1, TRP-P-2, GLU-P-1 and LYS-P-2.
2. Premelanoidins from the Maillard Reaction
Various studies have been conducted indicate that the effect toksik from premelanoidin. Frange and Adrian (1973) found a decrease in power and Retention dissolved nitrogen in the diet of the premelanoidin. As a result, protein efficiency ratio (PER) and biological value (BV) is also decreased. About 35% nitrogen premelanoidin bated in the network. However, this data does not mean that the nitrogen premelanoidin have metabolik a useful function, because the growth rate decreased drastically experimental animals up to 20% -40%. The same researchers also found that hindered the work premelanoidin enzyme digestion.
Based on research using the spray-dried and roller-dried milk, premelanoidin also suspected to be hepatotoksik. Animal experiments that the treatment given the two types of susu in the death of each reach 40% and 60% due nekrosis heart. Maillar reaction products also cause certain allergic reactions. For example, alergenisitas solution laktoglobulin-laktosa tested reaktivitasnya on the skin shows an improvement from 1000 into 100 g / mg due to heating at a temperature of 50oC (pH 7) for 48 to 78 hours. Maillard reaction products also indicate the nature mutagenik and karsinogenik on some test toksisitas short term. N-nitroso compound that has been well recognized as karsinogen can during nitrosasi (nitrosation) Maillar specific reaction products, especially Amadori compound.
3. Hydrocarbons polisiklik aromatis (Polycyclic Aromatic Hydrocarbons = PAHs)
PAHs form of combustion is not perfect organic materials. There are two main source of PAHs for humans. Most important source is the air that terpolusi used food crops in the cereal, vegetables, fruits and nuts that are a source of dihasilkannya human PAHs. Second important source of food is in the process penyangraian, evaporation, and toaster. In the food in the process of formation of PAHs is significant only when using high temperatures. At temperatures below 400o C, only a few PAHs are formed, and the amount will increase if shunya be linear up to 1000o C. Benzo [a] pyrene has been known as the active compound found in the charred materials. Karsinogen other components that also have been identified is dibenzo [a, h] anthracene, dibenzo [a, h] pyrene, dibenzo [a, i] pyrene, and benzo [b] fluroanthene. Benzo [a] pyrene is a component of most karsinogen, so much attention.
The intensive terbentuknya cause PAH. On the food that is cooked, PAHs form pirolisis of fat at a temperature above 400oC. This can occur if food or fat is exposed to charcoal or a very hot surface. Only a few techniques concoction that can cause the formation of PAHs. Establishment mechanism based on the alleged pirolisis some food components can cause terbentunya this compound. However, in most cases, the formation of the compound than fat does not happen
Toaster meat or fish over a fire caused contamination PAHs through different ways. First, the high temperature causes the formation of PHAs endogenus on the surface of the food. Second, PAHs also form from the combustion of fuel used for the toaster. Third and most importantly, the PAHs form of fat that will surface over the heat source. PAHs that pirolisis from fat spreads into the atmosphere and some live on the surface of the meat.
4. Lysinoalanine
Use alkai treatment on the process of isolat and penngolahan protein and vegetable protein for animal food production has been increasing. Alkali conditions, as has been mentioned in the beginning, can trigger the occurrence of reaction Maillaard resulting residue lisin protein can not be used. This reaction also causes other changes that are not desired, such as a decrease in power dissolved, rasemisasi and destruksi some amino acids. The process also can produce alkali derivat amino acid that is toksik in humans. Derivat example amino acid during the process that includes alkali lysinoalanine (LAL), ornithoalanine (OAL), and lanthionine.
LAL attention because this compound is suspected bersifar toksik in the kidney (neprotoksik). LAL dehidroalanin form by condensation of the epsilon amino group lisin. LAL is not the only compound that is neprotoksik that the alkali treatment. Ornithoalanine, fructoselysine, and D-serine to give the same effect with LAL in animal experiments. LAL Toksisitas and amino acid derivat that during alkali treatment of vegetable protein in humans has not been diekstrapolasi mainly because of the effects toksik not observed in animal experiments than the mouse. In addition, on the condition that only a few normal LAL that, so do not be neprotoksik. However, the formation of LAL during alkali treatment of the lower protein quality gizinya.
REFERENCES
Desphande, S.S. 2002. Toxicants resulting From Food Processing. In Handbook of Food Toxicology. Marcel Dekker, Inc. New York. Pp 285-303.
Setiyani, Sri. Processing effects of toxic compound. 2009. Lecture material. THP UNILA.
Apriantono, Anton. 2002. Influence of Processing Cost of Food Safety and Nutrition. presented at the Seminar Online Kharisma to-2. Jakarta
CHEMICAL CHANGES AND SOME VALUES IN FOOD RESULTING PROCESS
1.Carbohydrate
Monosakarida quite stable in the pH range 3 - 7. However, outside the pH, and also depends on other conditions, can be extensive changes occur. Enolisasi followed by elimination of water molecules is the dominant reaction that occurred in the acid atmosphere. Basa on the atmosphere, can also occur enolisasi, fragmentation can occur even sugar molecule followed by a secondary reaction. This reaction will be faster with the heating and with the high temperature heating. Basa on the condition, especially when accompanied with heating, simple sugar molecule to fragmentation (break carbon-carbon bonds) through the reaction retroaldol produce various karbonil a reactive compound. This reaction results in addition to the compound compound volatil also play a role in flavor compound brown. In terms of nutrition reactions that occur on the sugar, especially during the heating will reduce the availability of sugar so that the calorie value of food to be decreased. In addition, although still controversial, brown compound, which is made of a polymer, is feared to give the impact of health
the less good. Unlike monosakarida, heating polisakarida such as starch, especially in the media a lot of water is beneficial because the starch molecules into akan terhidrolisa-a small molecule, oligo-, di-or monosakarida so that the starch terhidrolisa be more easily digested by the body.
2. Protein
Basically the Maillard reaction consists of the reactions of a very complex interconnected with each other form a network process. In the
Basically, Maillard reaction is divided into three phases namely: initial, intermediet
and end. All amino acids can participate in the Maillard reaction because they have a free amino group. However, most amino acids in food is in the form of a bound on the chain and only peptida alpha amino group or terminal amino group of the side chain that can react with the cluster karbonil (karbonil generally cluster in the sugar pereduksi). However, it is clear Maillard reaction can affect the biological availability of protein (bioavailability) of protein as amino acid residues in the divider peptida residues such as ALA, arg and his akan react with sugar pereduksi form Amadori products. Have known that from the Amadori product lisin either lisin free and the bound on peptida turns 70 persennya not absorbed by the baby so it does not bioavailable.
Maillard reaction can also produce toksik compound, compound is a compound including the group amin heterosiklik known by the name imodazaquinolin (IQ) and imidazaquinoxalin (IQx). Piridin or pirazin results Maillard reaction reacts with aldehida and kreatin to form IQ and IQx. IQ and IQx compound has been identified on the roast beef, grilled chicken, fried beef and grilled sardine. Measure this compound decreases with decreasing heating temperature.
Meat and fish are heated (cooked with the heating) can contain the value heterosiklik amin ppb (part per billion). However, the new measure on the ppm (part per million) per kg body weight amin heterosiklik able to trigger tumor terbentuknya in rodents and monkeys, a rate far higher degree of aminheterosiklik of the food.
3.Lipid
Reactions that occur in the general lipid during processing include hydrolysis, oxidation and pirolisis. Lipid oxidation is usually through the formation of free radical process that consists of three basic processes, namely: initiation, propagasi, and termination can Hidroperoksida in various positions where the double bond are, for example in the acid oleat there are 4 hidroperoksida be the top position of the peroxide can be in a position 8, 9, 10 or 11. Hidroperoksida saturated fatty acid not made because the oxidation is very stable and not easy to rupture and form a variety of flavor compound and also nonvolatil product. Decomposition hidroperoksida involving termination of cluster-OOH alkosi so radical form and radical hidroksi. Alkoksi radical termination and the beta chain in the form so that the CC aldehid and radical alkil or vinil.Oksidasi lipid addition can decrease the amount of lipid that can be digested and is available as a source of energy can also produce compound-compound radical. Compound-radical compound in food can be merged into the body and can trigger terbentuknya radical compound in the body. Compound radicals in the body to be a role in determining the process penuaan (aging), aterosklerosis and the occurrence of coronary heart disease (CHD, coronary heart disease).
SOME TOXIC COMPOUND
1. Heterocyclic Aromatic Amines (Haas)
Haas produced from protein-rich foods processed in the normal temperature of concoction. Nagao et al (1977) is a researcher who first reported the existence of compound mutagenik against Salmonella sp / mikrosom mammals in kondensat smoke extract and burn on the meat and fish are grilled. Based on the results of observation will be further testing of the product pirolisis (> 300oC) of various protein, carbohydrate, nukleat acid, and fat using Salmonella sp. The results show that pirolisat a mutagen only come from protein. Two types of mutagen, the TRP-P-1 and TRP-P-2 has been diisolasi in the form of pure pirolisis D, L-triptopan. This compound is a compound that was first identified as a compound from the Haas pirolisis amino acid, protein and protein-rich food
Haas used in most research mutagen is grouped into two categories based on prekusor temperature and its establishment. Group 2-aminoimidazole (aminoimidaoazarens) form in the moderate temperature (optimum temperature of 190o-200oC), suspected to originate from the Maillard reaction products (pyridines and Pyrazines) and kreatinin. Example of this compound include IQ, MeIQ, MeIQx, 4.8-DiMeIQx, 7.8-DiMeIQx, and PhIP. Compound-compound is further classified into groups quinolines, quinoxalines, and pyridines. The second group, the group of 2-aminopyridine form at a temperature above 300oC from pirolisat protein. Compound of this group include a C , Me C, TRP-P-1, TRP-P-2, GLU-P-1 and LYS-P-2.
2. Premelanoidins from the Maillard Reaction
Various studies have been conducted indicate that the effect toksik from premelanoidin. Frange and Adrian (1973) found a decrease in power and Retention dissolved nitrogen in the diet of the premelanoidin. As a result, protein efficiency ratio (PER) and biological value (BV) is also decreased. About 35% nitrogen premelanoidin bated in the network. However, this data does not mean that the nitrogen premelanoidin have metabolik a useful function, because the growth rate decreased drastically experimental animals up to 20% -40%. The same researchers also found that hindered the work premelanoidin enzyme digestion.
Based on research using the spray-dried and roller-dried milk, premelanoidin also suspected to be hepatotoksik. Animal experiments that the treatment given the two types of susu in the death of each reach 40% and 60% due nekrosis heart. Maillar reaction products also cause certain allergic reactions. For example, alergenisitas solution laktoglobulin-laktosa tested reaktivitasnya on the skin shows an improvement from 1000 into 100 g / mg due to heating at a temperature of 50oC (pH 7) for 48 to 78 hours. Maillard reaction products also indicate the nature mutagenik and karsinogenik on some test toksisitas short term. N-nitroso compound that has been well recognized as karsinogen can during nitrosasi (nitrosation) Maillar specific reaction products, especially Amadori compound.
3. Hydrocarbons polisiklik aromatis (Polycyclic Aromatic Hydrocarbons = PAHs)
PAHs form of combustion is not perfect organic materials. There are two main source of PAHs for humans. Most important source is the air that terpolusi used food crops in the cereal, vegetables, fruits and nuts that are a source of dihasilkannya human PAHs. Second important source of food is in the process penyangraian, evaporation, and toaster. In the food in the process of formation of PAHs is significant only when using high temperatures. At temperatures below 400o C, only a few PAHs are formed, and the amount will increase if shunya be linear up to 1000o C. Benzo [a] pyrene has been known as the active compound found in the charred materials. Karsinogen other components that also have been identified is dibenzo [a, h] anthracene, dibenzo [a, h] pyrene, dibenzo [a, i] pyrene, and benzo [b] fluroanthene. Benzo [a] pyrene is a component of most karsinogen, so much attention.
The intensive terbentuknya cause PAH. On the food that is cooked, PAHs form pirolisis of fat at a temperature above 400oC. This can occur if food or fat is exposed to charcoal or a very hot surface. Only a few techniques concoction that can cause the formation of PAHs. Establishment mechanism based on the alleged pirolisis some food components can cause terbentunya this compound. However, in most cases, the formation of the compound than fat does not happen
Toaster meat or fish over a fire caused contamination PAHs through different ways. First, the high temperature causes the formation of PHAs endogenus on the surface of the food. Second, PAHs also form from the combustion of fuel used for the toaster. Third and most importantly, the PAHs form of fat that will surface over the heat source. PAHs that pirolisis from fat spreads into the atmosphere and some live on the surface of the meat.
4. Lysinoalanine
Use alkai treatment on the process of isolat and penngolahan protein and vegetable protein for animal food production has been increasing. Alkali conditions, as has been mentioned in the beginning, can trigger the occurrence of reaction Maillaard resulting residue lisin protein can not be used. This reaction also causes other changes that are not desired, such as a decrease in power dissolved, rasemisasi and destruksi some amino acids. The process also can produce alkali derivat amino acid that is toksik in humans. Derivat example amino acid during the process that includes alkali lysinoalanine (LAL), ornithoalanine (OAL), and lanthionine.
LAL attention because this compound is suspected bersifar toksik in the kidney (neprotoksik). LAL dehidroalanin form by condensation of the epsilon amino group lisin. LAL is not the only compound that is neprotoksik that the alkali treatment. Ornithoalanine, fructoselysine, and D-serine to give the same effect with LAL in animal experiments. LAL Toksisitas and amino acid derivat that during alkali treatment of vegetable protein in humans has not been diekstrapolasi mainly because of the effects toksik not observed in animal experiments than the mouse. In addition, on the condition that only a few normal LAL that, so do not be neprotoksik. However, the formation of LAL during alkali treatment of the lower protein quality gizinya.
REFERENCES
Desphande, S.S. 2002. Toxicants resulting From Food Processing. In Handbook of Food Toxicology. Marcel Dekker, Inc. New York. Pp 285-303.
Setiyani, Sri. Processing effects of toxic compound. 2009. Lecture material. THP UNILA.
Apriantono, Anton. 2002. Influence of Processing Cost of Food Safety and Nutrition. presented at the Seminar Online Kharisma to-2. Jakarta
Selasa, 21 April 2009
AGROINDUSTRIAL BIOMASS UTILIZATION
AGROINDUSTRY IN INDONESIA AGROINDUSTRY IN INDONESIA
• Agro-industry in Indonesia has comparative and competitive advantages
• The main product of agro-industry is only about 20% or less
• Byproducts and Environmental management are more important
The strategy of agro-industry development:
• prevent the environmental pollution through the implementation of zero emission concepts
• producing some valuable materials from waste or by-products (biomass)
BIOMASS FROM BIOMASS FROM AGROINDUSTRY AGROINDUSTRY
REFERENCES :
Handout Wastewater Technology Of Agroindustry Departemen Of Postharvest Technology Lampung University by : Dr.Eng Udin Hasanudin
• Agro-industry in Indonesia has comparative and competitive advantages
• The main product of agro-industry is only about 20% or less
• Byproducts and Environmental management are more important
The strategy of agro-industry development:
• prevent the environmental pollution through the implementation of zero emission concepts
• producing some valuable materials from waste or by-products (biomass)
BIOMASS FROM BIOMASS FROM AGROINDUSTRY AGROINDUSTRY
REFERENCES :
Handout Wastewater Technology Of Agroindustry Departemen Of Postharvest Technology Lampung University by : Dr.Eng Udin Hasanudin
Jumat, 10 April 2009
TECHNOLOGY OF FERMENTATION FRUITS PRODUCT
In general, the fruit will only occur after pollination and fertilization of flowers. However the form may also have tanpan pollination and fertilization. Current terbentuknya fruit that is called: partenokarpi (parthenocarpy). The occurrence of fruit in this way does not usually contain the seeds, or if there bijinya, does not contain the seeds of the institution, so can not be bijinya Maintenance tool. The formation of fruit in this manner we commonly find on the banana tree (Musa paradisiaca L.). Given the description above, the fruit on the plants can generally be distinguished in two groups, namely: a. fruit or quasi-closed, if the fruit will form from the fruit along with parts of another flower on it, which is the main fruit is the (larger, more interesting concern, and the fruit is often useful, can be eaten), while fruit Indeed, the sometimes hidden. b. fruit naked or indeed, that will always happen from the fruit, and if you have the interest of the living part is the part this does not mean the fruit. Each type of fruit that have a chemical order is different and contains vitamin that vary both the type and amount. Humans consume fruits in order to obtain additional vitamin for the body. Many of the needed vitamin the body can be classified into six types of carbohydrate that is a function to provide energy, protein for growth and function of the network, the function of fat to provide energy, vitamins that function to set up processes in the body, minerals that work to set up a process -process in the body, and water needed for the process-during the process in the body. Vitamin in the fruits contain a lot of property for the health body. One area of research is the most developed of the vitamin and mineral competitor cancer, he explained karoten beta, vitamin E, vitamin C, and mineral selenium. Results from a large study of more than 30,000 people in China showed that people who eat the nutrients each day over a period of five years have a lower risk of 13 percent for death due to cancer than people who do not eat these nutrients. Indonesian region is fertile with a suitable climate for growing fruit trees protruding. Thus, in Indonesia there are many types of fruit. Fruit is a product of agricultural products that can be consumed directly or processed into other products. Fruits have a womb that is high enough because the commodity is quickly damaged. Damage-the damage may lead to decrease in consumption of fruits. Therefore, the treatment need to be more of the commodity fruit. Further treatment can be done, among others, is to fermentation. Fermentation is a way of drying beside the oldest man practiced for the purpose of preservation and processing of food. Food terfermentasi product or activity is the result of the various species of bacteria, and leavened kapang. Various research results have been successfully revealed that the fermentation of food materials will have physical and chemical changes that benefit such as flavor and aroma terbentuknya the preferred. Making Nata De Coco Products 1. Introduction Nata de coco berasak from spain language, which means swimming. The word is derived from the latin word that means the float. Meanwhile, according to the universal encyclopedia allustrade in Abraham (1994). Nata de coco is a layer of white berwaran buff who grew dipermukaan media and coconut water is the result of the fermentation bacteria Acetobacter Xylinum. Nata product can be made from materials such as coconut, pineapple extract and other fruit essence. Nata quality according to the Department of Quality Control PT. GGPC (2000 in situngkil 2001) have a bright white color of normal (not sour). Chewy texture, and there are no microbes or bacteria contamination. Nata de coco coconut water is made of old, which resulted from the activities of some bacteria that ditumbuhkan to dalamam is coconut water. The bacteria used to make nata de coco is leuconostoc mesenteroides (Alaban, 1962), Acetobacter aceti (Mendoza, 1953), Acetobacter or Xylinum (palo and larve, 1954; saturnine - Dimagulia, 1967). 2. Raw materials and equipment Raw materials used in making nata de coco is: - Coconut Water Coconut water is one part of coconut (Cocos nucifera) from the liquid part endosperma coconut, covering 25% of the weight of the coconut crusted seluruj. Addition of water, coconut water contains sugar, free amino acids, vitamins, and minerals. Vitamin water is in the form of vitamin C with a 0.7 degree to 3.7% and vitamin B complex in the number of small (child, 1964 in suryati 1979). While the nitrogen compound is in coconut water is a free amino acid, in the old fresh coconut water. A coconut average contain 300 ml of coconut water (aswani and fakir, 1985). Coconut water could not be saved because the old parts of sugar are also inside the fermentation so that it quickly turns to acid. Disposal of water treatment without sanitation will contaminate the environment to cause problems, especially soil fertility. Coconut water is an excellent media for growth of microbes because water containing sugar, free amino acids, vitamins, and minerals (Siahaan et al, 1993). Amino acid in the coconut water consisting of arginin, dionin, astin and Serin. Pulungkun (1992) claimed that coconut water has a value of 17 calories, 0 grams per 100. Unsure-element suspected of giving effect to stimulate the growth of A. Xylinum for biologisnya metabolism and cell regeneration, propagation (alaban, 1962). Gynecology nutrition coconut water will affect the quality of nata and stater produced. Gynecology nutrition coconut water is influenced by the age of coconut water. coconut used to make coconut should be clear, there is no dirt, characteristic aroma. Coconut water have pH 3 - 4.5 with a 30 Brix sugar. - Water - Sugar - Ammonium sulphate - Acid acetate Tools used in making nata de coco is: - Stove - Pan email - Weighing - Glass measure - Scoop - Kain saring - Paper / newspaper - Plastic Bucket - Brass (tray) plastic - The pH - Mixer timber - Stainless knife - Talenan - Plastic bags 3. Procedure Making nata de coco first creation made with starter acetobacterium xylinum with the way culture pure culture on coconut water media. After creating a starter and then entered into a sterile tray. Added sugar and 7.5% v / v) ammonium sulphate and 0.5% (v / v). then the media is set to be pH 4.5 by adding acid acetate. Next disterilisasi coconut water with autoclave at a temperature of 121 0C with a pressure of 1 atm for 15 minutes. After the media cooled to room temperature. And inoculation is done by adding a liquid starter acetobacter xylinum as 10% (v / v) on the condition that aseptis. Fermentation vessel was closed with plastic and placed on a flat rack in a dark room. Incubation process lasts for 14 days during the incubation media and nata de coco can not be shaken. Nata Selalma 14 days can be harvested in a way that has been issued nata fermentation vessel shape and cut-cut. Nata Selanjtnya soaked 3 days in the water changed every day. 4. The bacteria Nata First suspected that the bacteria is the formation of nata leuconostoc Sp, but then ascertained that the bacteria is forming nata acetobacter xylinum (lapuz et al, 1967). Acetobacter xylinum including acetobacter species that have characteristics of other gram negative, aerobic obligat, and does not form a spore. Acetobacter types of species have characteristics that are similar, but acetobacter xylinum can still be with the other species because of the unique nature (Kurnindi 1990). Soesono (1984) mentioned that acetobacter xylinum sugar component can be split into polisakarida known denngan selul.osa ekstraseluler when ditumbuhkan in medium containing sugar. Energy arising from the process of renovation giula is used to run in oxygen metabolism in the cells are bacteria. Making Product Wine (Wine) 1. Introduction Wine or wine beverage is in essence a result of fermentation of fruit extract. But most of the consumer society both in the countries of major wine producers and other countries set a strict definition of wine, which is a fruit drink of the wine fermentation. Wine made from fruit other than grape called fruit wine. Only certain varieties of wine that can produce high quality wine, and only a few countries are among the countries that grape wine industry has an important and famous. The most determining factor in the production of wine in a climate in which vineyards grow. Characteristics and quality of wine is determined by the components of raw materials, fermentation process, and oerubahan-changes that occur either naturally or accidentally in the period after fermentation is complete.
2. Raw Material Main raw material in making wine is grape. Dihancurkaan grape and musts and the result is called, which consists of 85% -95% juice, 5% -12% skin, and 0% -4% seed. Glucose and carbohydrate is the main fruktosa in musts. So, during the fruit maturation process anggurrasio glucose / fruktosa decreased. While sukrosa slightly increased. Gynecology mature grape pectin varies between 0,02-0,6%, including materials such as sediment by alcohol and gum aroban. Variations pectin matrix is dependent on the grape varieties. Acid-organic acid in the main grape is sour (L +) and tartarat acid (L-) malat. Total acidity calculated as acid tartarat vary depending on season and variety, that is between 0,3-1,5 gram/100 ml. Gynecology total nitrogen in musts varied between 100-2000 mg / l, usually about 600 mg / l. Of these, 100-400 mg / lmerupakan amino nitrogen. Besides the main components above, other components that are important role in wine fermentation is a pigment. A number of small klorofil, karoten and xanthofil are known in the grape musts. A number of enzyme found in the musts enzyme polifenoloksidase, peroksidase, pektinase, metylesterase, polisalaktosanase and oksidase. Most of the enzyme in the skin of the fruit. If musts be, enzyme-enzyme activity will be reduced. 3. Type-Type of Wine In general, the wine is grouped into 5 classes, namely red table wine, white table wine, appetizer wine, dessert wine, Sparkling wine. Most types of wine is still wine type of wine that is where all the CO2 gas that is removed during the fermentation process. Sparkling wine, while the CO2 concentration in that particular process or through a second fermentation process karbonasi. Dry wine is a type of wine that contains a little water does not contain sugar at all (unfermented sugar). While the sweet wine that still does not contain sugar or fermented deliberately added after the fermentation process is complete. Fortified wine is the type of wine is added destilat wine (wine or spirit grandy), that contains approximately 19-21% alcohol. Table wine is the type of wine that the actual alcohol 9-14% lower, little or no sugar. While the dessert wine is a fortified wine containing sugar (sweet wine). Appertizer wine is the type of wine with sugar contents which vary between the dry wine and sweet wine, alcohol contents ranging between 15-20%. 4. Wine fermentation In general, the phase-phase production of wine is as follows: Fresh fruit quoted on the optimum level of maturity, in order to obtain musts with flavor, acidity and sugar contents optimum. Vineyards destroyed with caution so that the seeds and stalk that contains the component with the taste bitter (tannin) not destroyed before filtering. Added to the musts in sulfit or sulfur dioxide (SO2). This addition to the growth and variety of activities including leavened microorganisms and bacteria that are on the grape. To produce red wine, fermentation musts be complete with skin, seeds and stalk. Another way is heating musts at a temperature around 40-44 OC for 8-16 hours, then cooled and filtered with pressure. Liquids are further fermented. 5. Wine damage Microorganisms cause wine is especially cells leavened wild (wild yeast), kapang and acetobacter genus of bacteria, lactobacillus, leuconostoc, and may pediococcus and micrococcus. Some of the factors that influence the growth of microorganisms in wine is the acidity (pH), the actual sugar, alcohol concentration, the concentration of compound growth factors, tannin concentration, the concentration of sulfur dioxide (SO2), storage temperature and the air. Making Vinegar Products 1. Introduction Vinegar is a weak acid solution acetate generated through the 2-stage fermentation process, the fermentation of sugar into ethanol by the cells will be leavened with the process of ethanol oxidation into acids by bacterial acid acetate acetate. Roman and Greek nations using vinegar as the liquid refreshment beverages produced in a way and let the wine in the open. Production of vinegar in the industry was first performed using even the open vessel, and since 1949 production techniques have been developed through a process of fermentation vinegar submerged (submerged fermentation). 2. Raw Material In the beginning of the raw materials used to produce vinegar from alcoholic drinks industry, which is part of the failure to drink in the process or not eligible to be marketed. But with the growth of knowledge and technology in the alcoholic beverage industry. Failure process rarely occurs, because the industry produces its own vinegar solution contains alcohol which is called mash that is required to produce vinegar. Vinegar can be made from various types of materials that generate solvent / extract (juice) that contain sugar, especially the type of sugar that can be fermented. Materials, among others, this is fruit and molases. In addition, the materials used is also the water. Water used in making mash must meet the requirements of the clear, not colored, free of contamination, and without sediment or particles tersuspensi. 3. Types of Vinegar Types of vinegar-based raw materials used, for example, wine vinegar comes from the wine, Cider vinegar is made from apple juice, rice vinegar is made from rice starch, and starch from Malt vinegar is a conversion process by Malt. 4. Vinegar fermentation Vinegar can be produced through the process of spontaneous fermentation, where the active microbes are part of the natural mikroflora of the different types of plants used as raw material, or substrate material with the sugar contents of 10% or more that is left open to the surrounding environment will experience the process of fermentation alcohol fermentation followed by acid acetate, and the vessel used in the fermentation was previously used as a source of microbes for fermentation meklakukan next. 5. Microbiology Leavened cells used in fermentation of alcohol is a groove-groove of species saccharomyces serivisieae, kluyveromyces frasilis and Candida pseudotropicalis. Then the bacteria that oxidize ethanol into acetate acid that is glukanobacter and acetobacter. Acetate acid bacteria are nowadays widely used to produce vinegar is a commercial channel of some species acetobacter aceti, acetobacter pasteurianus and acetobacter peroxidans. 6. Use Vinegar Vinegar is used in many food processing industries, pharmaceutical industries and chemical industries. In the food processing industry, vinegarv mainly used as material penimbul flavor and preservative. One product that is apple Cider vinegar. Apple Cider vinegar is one of the most powerful tonic in the world. Doctors and experts know the effectiveness of nutrition in the treat artritis, high blood pressure, and stomach disturbances, and decrease in body weight. In addition, apple Cider vinegar is one of the richest sources of potassium.
REFERENCES :
Handout Technology Of Fermentation Departemen Of Postharvest Technology Lampung University by : Ir. Samsul Rizal,. Msi
2. Raw Material Main raw material in making wine is grape. Dihancurkaan grape and musts and the result is called, which consists of 85% -95% juice, 5% -12% skin, and 0% -4% seed. Glucose and carbohydrate is the main fruktosa in musts. So, during the fruit maturation process anggurrasio glucose / fruktosa decreased. While sukrosa slightly increased. Gynecology mature grape pectin varies between 0,02-0,6%, including materials such as sediment by alcohol and gum aroban. Variations pectin matrix is dependent on the grape varieties. Acid-organic acid in the main grape is sour (L +) and tartarat acid (L-) malat. Total acidity calculated as acid tartarat vary depending on season and variety, that is between 0,3-1,5 gram/100 ml. Gynecology total nitrogen in musts varied between 100-2000 mg / l, usually about 600 mg / l. Of these, 100-400 mg / lmerupakan amino nitrogen. Besides the main components above, other components that are important role in wine fermentation is a pigment. A number of small klorofil, karoten and xanthofil are known in the grape musts. A number of enzyme found in the musts enzyme polifenoloksidase, peroksidase, pektinase, metylesterase, polisalaktosanase and oksidase. Most of the enzyme in the skin of the fruit. If musts be, enzyme-enzyme activity will be reduced. 3. Type-Type of Wine In general, the wine is grouped into 5 classes, namely red table wine, white table wine, appetizer wine, dessert wine, Sparkling wine. Most types of wine is still wine type of wine that is where all the CO2 gas that is removed during the fermentation process. Sparkling wine, while the CO2 concentration in that particular process or through a second fermentation process karbonasi. Dry wine is a type of wine that contains a little water does not contain sugar at all (unfermented sugar). While the sweet wine that still does not contain sugar or fermented deliberately added after the fermentation process is complete. Fortified wine is the type of wine is added destilat wine (wine or spirit grandy), that contains approximately 19-21% alcohol. Table wine is the type of wine that the actual alcohol 9-14% lower, little or no sugar. While the dessert wine is a fortified wine containing sugar (sweet wine). Appertizer wine is the type of wine with sugar contents which vary between the dry wine and sweet wine, alcohol contents ranging between 15-20%. 4. Wine fermentation In general, the phase-phase production of wine is as follows: Fresh fruit quoted on the optimum level of maturity, in order to obtain musts with flavor, acidity and sugar contents optimum. Vineyards destroyed with caution so that the seeds and stalk that contains the component with the taste bitter (tannin) not destroyed before filtering. Added to the musts in sulfit or sulfur dioxide (SO2). This addition to the growth and variety of activities including leavened microorganisms and bacteria that are on the grape. To produce red wine, fermentation musts be complete with skin, seeds and stalk. Another way is heating musts at a temperature around 40-44 OC for 8-16 hours, then cooled and filtered with pressure. Liquids are further fermented. 5. Wine damage Microorganisms cause wine is especially cells leavened wild (wild yeast), kapang and acetobacter genus of bacteria, lactobacillus, leuconostoc, and may pediococcus and micrococcus. Some of the factors that influence the growth of microorganisms in wine is the acidity (pH), the actual sugar, alcohol concentration, the concentration of compound growth factors, tannin concentration, the concentration of sulfur dioxide (SO2), storage temperature and the air. Making Vinegar Products 1. Introduction Vinegar is a weak acid solution acetate generated through the 2-stage fermentation process, the fermentation of sugar into ethanol by the cells will be leavened with the process of ethanol oxidation into acids by bacterial acid acetate acetate. Roman and Greek nations using vinegar as the liquid refreshment beverages produced in a way and let the wine in the open. Production of vinegar in the industry was first performed using even the open vessel, and since 1949 production techniques have been developed through a process of fermentation vinegar submerged (submerged fermentation). 2. Raw Material In the beginning of the raw materials used to produce vinegar from alcoholic drinks industry, which is part of the failure to drink in the process or not eligible to be marketed. But with the growth of knowledge and technology in the alcoholic beverage industry. Failure process rarely occurs, because the industry produces its own vinegar solution contains alcohol which is called mash that is required to produce vinegar. Vinegar can be made from various types of materials that generate solvent / extract (juice) that contain sugar, especially the type of sugar that can be fermented. Materials, among others, this is fruit and molases. In addition, the materials used is also the water. Water used in making mash must meet the requirements of the clear, not colored, free of contamination, and without sediment or particles tersuspensi. 3. Types of Vinegar Types of vinegar-based raw materials used, for example, wine vinegar comes from the wine, Cider vinegar is made from apple juice, rice vinegar is made from rice starch, and starch from Malt vinegar is a conversion process by Malt. 4. Vinegar fermentation Vinegar can be produced through the process of spontaneous fermentation, where the active microbes are part of the natural mikroflora of the different types of plants used as raw material, or substrate material with the sugar contents of 10% or more that is left open to the surrounding environment will experience the process of fermentation alcohol fermentation followed by acid acetate, and the vessel used in the fermentation was previously used as a source of microbes for fermentation meklakukan next. 5. Microbiology Leavened cells used in fermentation of alcohol is a groove-groove of species saccharomyces serivisieae, kluyveromyces frasilis and Candida pseudotropicalis. Then the bacteria that oxidize ethanol into acetate acid that is glukanobacter and acetobacter. Acetate acid bacteria are nowadays widely used to produce vinegar is a commercial channel of some species acetobacter aceti, acetobacter pasteurianus and acetobacter peroxidans. 6. Use Vinegar Vinegar is used in many food processing industries, pharmaceutical industries and chemical industries. In the food processing industry, vinegarv mainly used as material penimbul flavor and preservative. One product that is apple Cider vinegar. Apple Cider vinegar is one of the most powerful tonic in the world. Doctors and experts know the effectiveness of nutrition in the treat artritis, high blood pressure, and stomach disturbances, and decrease in body weight. In addition, apple Cider vinegar is one of the richest sources of potassium.
REFERENCES :
Handout Technology Of Fermentation Departemen Of Postharvest Technology Lampung University by : Ir. Samsul Rizal,. Msi
Rabu, 08 April 2009
POSTHARVEST HANDLING
For all fresh produce, variety selection, climatic conditions and growing practices will greatly affect the quality at harvest. Successful marketing of fresh fruits and vegetables depends on maintaining the quality harvested.
Ten Important Guidelines for Postharvest Handling:
1. MATURITY. Harvest the product at the correct stage of maturity.
2. REDUCE INJURIES. Reduce the physical handling to a minimum; every time the product is handled, it is damaged.
3. PROTECT PRODUCT. Protect the harvested product from the sun; bring it rapidly from the field/exposed area to the packing station and keep out of the direct sun. Transport carefully.
4. CLEANLINESS & SANITATION. Keep the packing line as simple as possible and keep it clean. If water is used, use clean water or a sanitizer if the water is reused. Maintain strict worker hygiene.
5. PACK CAREFULLY. Sort, classify and pack the product carefully to achieve uniformity and to prevent damage (compression, scrapes, etc.) which causes decay and inferior quality; use an adequate box or container. Packaging can also be informative.
6. PALLETIZE. Insure that the boxes are well placed on the pallet and that the pallet is strapped.
7. COOL. Cool the product as soon as possible after harvest; generally for every hour of delay from harvest to initiate cooling, one day of shelf-life is lost. Lowering product temperature is the most important wayto reduce deterioration.
8. KNOW PRODUCT. Know the requirements of the market (size, ripeness, etc) and the product handling requirements (temp., RH, shelf-life, etc.) of the product.
9. COORDINATION. Always try to coordinate the postharvest handling so that it is efficient and rapid.
10. TRAINING. Train and compensate well the workers involved in critical postharvest handling steps; make sure that workers have the necessary tools to facilitate their work.
Careful postharvest handling aims to reduce the rate of respiration and the rate of other processes that cause deterioration and quality loss (water loss, many biochemical changes, softening,etc).
Careful, clean, and efficient handling is more important than the sophistication of the postharvest equipment used.
For Specialty Crops, Make Educated Guesses
When dealing with new crops and determining how they should be handled postharvest, one can make a few educated guesses based on the following questions:
1. Is the crop of tropical or temperate origin? This will likely indicate whether or not it is chilling sensitive.
2. Is the crop a leaf, root or fruit? This can help indicate how susceptible it is to water loss.
3. If the crop is a fruit, are there noticeable “ripening” changes after harvest? The degree of change after harvest is generally related to its rate of deterioration.
4. Are you harvesting the crop when it is rapidly growing or when it has completed its growth phase? Rapidly growing crops generally have very high respiration rates and high deterioration rates.
5. If the crop is a leafy product, are there rapid color changes? This may indicate how sensitive the deterioration process is and how sensitive it may be to exposure to the contaminant ethylene.
6. If the crop is a fruit, are there rapid textural and compositional (starch to sugar conversion) changes? This may indicate a “climateric” type fruit which would produce a lot of ethylene.
7. What are the postharvest characteristics of a related product (another species of the same genus, another genus of the same family, etc.)? Refer to the table for information on various products.
8. What is the estimated storage temperature? Try to place the product into one of the following categories:
A. low temperature (32-41°F)
B. moderate (41-50°F)
C. moderately high (50-60°F)
9. What is the estimated shelf-life? Try to categorize into one of following categories:
A. short shelf-life: 1-6 days
B. moderate: 7-21 days
C. long: 3-12 weeks or longer
10. Is the product very tender and delicate? Does it bruise easily? This will help to determine what an appropriate packaging system might be.
Basic Postharvest Principles
Harvest at the optimum maturity for best eating quality.
Harvest during the coolest part of the day.
Harvest and handle gently.
Preparation for market often involves cleaning, trimming, washing and grading.
Pack carefully: do not overpack or underpack.
REFERENCES :
Handout Potsharvest Technology Departemen Of Postharvest Technology Lampung University by : Ir. Yeni
Minggu, 05 April 2009
SOYBEAN AND ITS DIVERSIFICATION
A. SOYBEAN BENEFITS
In the life of our society, soybean has long been known as one of the plant source of vegetable protein with the actual 39% - 41% are processed into food, beverage and food taste penyedap, for example, which is already very popular tempe, soy sauce, bean sprouts and tauco . Even in modern processed into milk and soy beverages sari which is packed in special cartons or bottles. In addition, soybean also plays an important role in several activities to livestock industry.
As the food is very nutritious for soybean growth and maintain the condition of the body cells. Soybean contains many elements and substances-essential food substances such as protein, fat, carbohydrate, and so forth. Soybean is also useful as a functional food that is there is a womb Isoflavon money than useful in the body's metabolism is also useful kolestrol decrease or decrease the blood of heart disease risk. And type of protein glisin and arginin can lower blood insulin. Bijinya addition, soybean plants from other parts of this plant are also useful for animal husbandry, for example, from the leaves and stem can be used for fodder and green manure. While kedelainya of nuts, in addition to raw materials such as mentioned above, can also be developed in several branches that can be processed further. For branch "soy protein" can be processed into the food industry (such as susu, vetsin, cakes, etc.) and industrial non-food (such as paper, water paint, printing ink, etc.).
Then a branch of "soybean oil" can be used as material Gliserida (such as cooking oil, margarine, ink, varnish, etc.) and as a material Lecithin (as Margarine, insecticides, plastics, pharmaceutical industry etc.).
Thus, it appears that the soybean crop has economic benefits of a broad and strategic, as well as closely related to the development of downstream industries. Therefore, it can be understood when soybean demand in the country is very large, even to meet demand this year dati soybean imports tend to increase.
B. VALUE SOYBEAN NUTRITION
Soybean contains 35-45% protein and 18-32% oil. Soy protein has amino acid balance, better than other legume. Soybean is also more important in fatty acids than most kacanglainnya.
Soybean as a source of calcium, magnesium and lecithin has been shown to reduce high cholesterol, high in vitamins B and as Antioxidant that may help prevent some types of cancer. Some know that handsome with calcium sulphate and is a good source of calcium.
Soybean plants also contain chemicals called isoflavones. Isoflavones are phytoestrogens from the subclass, and light effects similar to human oestrogen. This study are to decrease the potential cholesterol, reduce the risk of cardiovascular disease, reduce symptoms of menopause
and decrease the risk of osteoporosis.
Containing soybean trypsin inhibitor (Antitripsin) that make them difficult to digest. Unless they are mature enough. Some of the compounds in soybean (protein and phytates) also can disrupt the absorption of minerals such as iron. In addition, research conducted ongoing about the possible negative impact of high consumption of soy on thyroid function, especially those who do not get enough iodine in their diet.
Soy allergies are relatively common, especially among children, and soy-based infant formula is being examined for the possibility to trigger peanut allergy
C. SOYBEAN PROCESING
Processing plants where the results are intended to extend the store soybeans, increasing soybean nutritional value, increase the diversity of food materials with a soy base, increase the sale value, and competitiveness processed soybean.
1. Tempe
Making tempe traditionally usually use the tempe flour dried in the sun. Now where there is also making use of yeast tempe. Some things to note on the processing that is where good results are:
1. Soybean should be chosen that good (not rotten) and not gross
2. Water must be clear, no smell and does not contain disease germs
3. How the process should be clean
4. Seed tempe (tempe yeast) should be chosen that are still active (if diremas fine grain form or does not clot)
Ways of making tempe is as follows:
1) Clean and soybean rendam one night so that the skin easily separated;
2) skin peeled arinya way diinjak board. When there, you can use a parer soybean;
3) After the peeled and washed clean, steam in the boiler for 1 hour. Then angkaat and dinginkan in tampah large;
4) After the cold, the yeast is mixed with 20 grams of Tempe;
5) Enter the mixture in a mold of plastic or dialasi wrapped with banana leaves. Leaves or plastic so that dilubangi get air tempe fungi and can grow well;
6) print and close the bank with gunny to become warm. 1 night after the fungus begins to grow out and heat;
7) Take a print-print and place on a rack, row one layer and leave for 1 night;
8) Remove from Tempe cetakannya.
Note:
1) to make room tempe net and should not be made from the wall. Pemeraman be given room to the window, so that air can be regulated by opening or closing the window. In the rainy season this room need to be given so that the room temperature is not too cold.
2) Tempe easily stored decay after 2 ½ days in terbungkus circumstances, therefore, need to be preserved dry as follows:
3) Iris with tempe ± ½ mm thickness, dried in the oven at a temperature of 750C for 55 minutes. Preservation in a way like this product where the resulting resistance awetan stored for 3 to 5 weeks.
4) Per protein and fat soybean tempe, each of 22.5% and 18%. Of protein needs can be met with 55g/hari consume tempe as much as 244.44 grams.
B. SoyMilk
In addition to tempe and tahu, susu soybeans also have a high nutritional and beneficial for health. Quality of soybean protein susu susu lower than beef, but does not contain cholesterol and does not cause allergies, so consumed by the patient according to lactose intolerance. However, soybean susu
have unpleasant taste (Beany flavor) so it is less preferred by some consumers. Unpleasant taste can be eliminated with the processing technology
and appropriate use of soybean varieties that suit, that is, the yellow seeds, berkadar high-protein, and low intensity langunya.
Ways of making soy milk is as follows:
1. Clean all dirt from the soybean, and washing;
2. Boiled soybeans that have been clean for about 15 minutes ago rendam
in water for about 12 hours;
3. Wash the skin to exfoliate arinya. Destroy the stone from the mill;
4. Soybean intervention that has been fine with hot water. Poke poke mix
to the average;
5. Filter the mixture with a cloth filter, so that the solution susu
soybean;
6. Tambakan sugar, vanilla, cocoa, and salt in a solvent susu, and
poke up and the average heat until boiling.
C KNOW
Basis of making out is melarutkan protein in soybean using water as pelarutnya. After the protein is dissolved, diendapkan try again using the material to form pengendap lump - lump protein into akan know. One is making out with a filter before soybean porridge cooked in liquid, so that is separate from ampasnya.
Know how the creation is as follows:
1. Select soybean and washed clean
2. Rendam in water for 8 hours (at least 3 liters for a kg of soybean). Soybean akan expand if soaked.
3.Cuci many - times that have been soaked soybeans. If not clean, then know that the acid will quickly become
4. Tumbuk soybean using hot water little by little until the shaped pulp
5. Cook until squash is not set at a temperature of 70oC - 80oC (marked with the bubbles - small bubbles).
6. Filter soybean porridge with water and endapkan use gypsum (calcium sulphate Cao =). As much as 1 gram or 3 ml acid to 1 L vinegar soybean extract, little by little while slowly stirred - land
7. Print and sediment are pres.
D. Soy sauce
Ways of making soy soybean is as follows:
1. Wash and rendam soybean in 3 liters of water during one night. And then boiled until the skin becomes soft soybean, and tiriskan above tampah and dinginkan.
2. Give tempe fungi in soybean that has been cooled. Poke up and save on the average room temperature (25 - 30 0C) for 35 days.
3. After the mushroom soy ditumbuhi white uniform, add saline solution. Place in a container and leave for 3 - 4 days. The maximum limit penggaraman process is two months
4. Immediately pour the water filter mendidihg ago
5. Re-enter the filter, add sugar and spices - ingredients.
Sweet soy sauce to make: 1 liter of each filter requires 2 kg of brown sugar. For salty taste: every one liter of filter requires 2 1.2 oz brown sugar.
E. TAUCO
Tauco is one of the types of food fermentation of soybean in Indonesia, especially in Java Barat.Tauco shaped pasta (semi solid) with a color ranging from yellow to brown. Tauco made from yellow soybeans, and is generally used as a spice / penyedap cuisine
Biochemistry
The process of tauco performed with 2-stage fermentation and the fermentation kapang fermentation in laruitan salt. Fermentation kapang done well secarta spontaneous (kapang the growth in soybean comes from the surrounding air / smoke from the rest of the spore-kapang who left behind on the fermentation vessel used previously) or by adding laru tempe.
Soybean washed clean and boiled for 1-2 hours and then peeled the skin. Then soybean tenpa skin is washed and soaked for 24 hours. Then soybean boiled or steamed again for 1-2 minutes (until soft), drained and cooled and the fermentation is done kapang that can be done spontaneously with the addition laru tempe. Fermentation is carried out for 2-5 days at room temperature. Soybean fermentation results were then to be 2-4 per part soybean seeds) and soaked in saline solution 25-50%, and diinkubasi for 10-20 days in the open container in the sun and stirred each day. After fermentation is completed the salt, added some water, palm sugar and then boiled dobotolkan. The result is called tauco wet. If then dried (dried) then the result is called tauco dry.
F. ONCOM
Oncom red made from fungus Neurospora sp. Oncom generally made from red pulp, and the soybean that has been taken in making proteinnya know. Know is a waste residue from processing soybeans into know. Although materials such as waste, but is reviewed in terms of nutrition is indeed the second material is a nutrient dense material, so be pitied if very casually discarded. Other raw materials needed in making oncom is kapang. Kapang oncom can remove the enzyme lipase and protease that is active during the fermentation process and play an important role in the decomposition of sugar into starch, disintegration materials bean cell wall, and the decomposition of fat, and the establishment of a little alcohol and ester is tasty and fragrant smell.
G. OIL Soybean
Making soybean oil made dalm some stage. Before extracted soybean must first be cleaned and skinned. Then after it separated from the soybean kulitnyadan destroyed with the temperature 74 - 79oC for 30 minutes. In this process occurs denaturasi akan koagulasi and protein will reduce the oil afinitas compact and easier to be in the process of extraction. Soybean extraction can be done using the tool, or with the press hidraulik organic solvent with the soxhlet method. After that is done with the purification filtrasi to remove dirt. Then dikakukan separation is the separation of Gum gum fospolipid, carbohydrate residues, water and resin without reducing the acid content of oil-free way agitasi between soybean mminyak with water for 30 - 60 minutes. Pemucatan the next stage is to improve the quality of the color substances absorben. Dihidrogenasi ago with the addition of hydrogen bonds in the duplex and deodorisasi with oil distillation with steam heat and pressure vacuum cleaner for purifying oil smell and feel.
REFERENCES :
Anonim. 2008. Tempe. Deputi Menegristek Bidang Pendayagunaan dan Pemasyarakatan Ilmu Pengetahuan dan Teknologi. Jakarta
Anonim. 2009. Susu Kedelai. Balai Penelitian Tanaman Kacangkacangan dan Umbi-umbian Jalan Raya Kendal Payak. Jakarta
Anonim. 2005. Kedelai. Departemen Pertanian. Jakarta
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