PENGUMUMAN JURNAL SBW

Telah diupload jurnal SBW terbaru yang akan terbit di International Journal of Food Science and Nutrition, United Kingdom, Oxford Brookes University, UK, FULL TEXT ada  di Download Journal SBW , PASSWORD ada di bimbingan SBW.

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PENGUMUMAN S-3 UNSRAT

Baca jurnal yg sdh di upload utk sdr yg risetnya akan mengukur aktifitas antioksidant, pada halaman KULIAH S-3 MATERI KIMIA BIOAKTIF BAHAN ALAM

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PENGUMUMAN S-3 UNSRAT

MATERI KE-4 KIMIA BIOAKTIF BAHAN ALAM SUDAH DI UPLOAD, Pelajari untuk keperluan riset sdr.

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Second SIMONBW PAPER will appears on IJFS&Nutrition, UK, Oxford Brokkes University, Oxford, UK

Manuscripts has been accepted online, under examination by three international reviewers, It will be accepted and published likely for the next issues 2010.

Physico-chemical properties of a purified konjac flour washed with multi-level ethanol solutions by ultrasound-assisted extraction

Simon Bambang Widjanarko¹, Anni Faridah² and Aji Sutrisno¹

1)    Department of Food Technology, Faculty of Agricultural Technology, University of Brawijaya, Malang Indonesia

2)    Ph.D. student, Postgraduate Programme, Faculty of Agricultural Technology, University of Brawijaya, Malang Indonesia

ABSTRACT

Physico-chemical properties of a purified konjac flour extracted with ethanol solutions at multi-level concentrations (40, 60 and 80%), at different extraction cycles (1, 2 and 3) and extraction times (5, 15 and 25 minutes) using an ultrasonic baths were investigated. The results showed that crude konjac flour which was extracted  three periods for 25 minutes showed the highest content of glucomanan, its viscosity, the degree of whiteness and it had the lowest calcium oxalate content. Calcium oxalate reduced significantly and the degree of whiteness increased due to multi-level ethanol washing treatments assisted by ultrasonic. Levels of extraction periods and extraction times  on ultrasonic-assisted extraction did not significantly effect on its moisture content and total yield of treated konjac flour. Moisture content of treated flours were slightly higher than control, and total yield of treated flours were almost the same amongst treatments used.

Keywords: Physico-chemical properties, multi-level ethanol extraction, konjac flour,  ultrasonic.

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First SIMONBW PAPER will appears on November 2010 issue AJFS

African Journal of Food Science Vol 4.(10) pp. xxx-xxx  November  2010

Available online http://www.academicjournals.org/ajfs

ISSN 1996-0794 ©2010 Academic Journals

Full Length Research Paper

Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM Studies

Simon Bambang Widjanarko¹, Adi Nugroho² and Teti Estiasih¹

¹Department of Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia.

²PT. Bentoel Prima, Clove Puchasing Department, Singosari, Malang, Indonesia.

Accepted 3 October, 2010

 

Functional compounds between soya, wheat, corn protein isolates, and konjac  glucomannan (KGM) and these dough mixtures were investigated by FTIR studies. The results showed that fragments–CONH₂, were assigned to absorption bands in the region of 1634 – 1650 cm^-1, and fragments–carboxyl groups of protein matrix were exhibited at the region of 3235 – 3460 cm^-1. Whereas, the molecular structures of KGM were confirmed by fragments –CH appeared at the wave length of 808 – 875 cm^-1, which representated the mannose and glucose units. Fragments C=O (aceto compounds) exhibited at the region of 1636 – 1666 cm^-1 showed the existence of β-1,4 linked glucose and mannose. Fragments C-O-C represented  acetyl residue of KGM were exhibited at the absorption region of 1027 – 1244 cm^-1, and free –OH hydroxyl groups of KGM were strongly appeared at absorption bands of 3100 – 3391 cm^-1. Surprisingly, the deconvolated spectra of a dough mixtures of protein isolates with KGM was almost identical to IR spectrum of each ingredient. The presence of overlapping absorption bands at 3435.95 and 3488.99 cm^-1 which were assigned to –OH and NH₂ stretch vibration, from protein matrix and –OH vibration from KGM intermingled to form a smooth surface of SEM image of  the dough mixtures. Smooth surface plates were observed for the microstructure of food bar with konjac flour; on the contrary, that without konjac flour showed rough fracture plates. Textural studies showed increasing breaking force as the increased level of konjac flour in food bar.

Key words:Interaction components, protein isolates, glucomannan, konjac flour, food bar, FTIR, and SEM.

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PENGUMUMAN S-3 UNSRAT

MATERI PERTEMUAN KE-3 SUDAH DI UPLOAD, MATERI KE- 4 SDG DIKERJAKAN. READ AND DISCUSS AMONGST YOUR FRIENDS, I DID ON PURPOSE, TO PRESENT MY LECTURE INTO pdf FILES, SO THAT YOU CAN LEARN HOW TO SET-UP EXPERIMENTS FOR YOUR  DOCTORATE PROGRAMME AS WELL AS YOU CAN DISCUSS YOUR DATA LATER ON FOR YOUR OWN DOKTORATE DEGREE.

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PENGUMUMAN MAHASISWA S-3 UNSRAT

Telah diupload materi kuliah; KIMIA BIOAKTIF BAHAN ALAM, pertemuan ke-1 dan 2. pada HALAMAN KULIAH S-3 dibawah MATERI KULIAH: KIMIA BIOAKTIF BAHAN ALAM, materi pertemuan ke-3 dan ke-4 akan diupload nanti malam atau besok siang. Dosen SBW

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