Posts

Frozen Food Preservation

Image
Frozen food preserves food from the time it is prepared to the time it is eaten. Since early times when farmers, fishermen, and trappers have preserved their game in unheated buildings during the winter season. Freezing food slows down decomposition by turning water to ice, making it unavailable for most bacterial growth. Freezing food is one of many kind of way to preserve food. So that it's shelf life would be longer than it should be. History   Clarence Birdseye, an American inventor, developed the quick-freezing system. He discovered that the combination of ice, wind, and low temperatures in the Arctic froze anything that was exposed to it almost instantly. Birdseye's soon realized that the quick freezing effectively prevented large ice crystals from forming. Other attempts had resulted in the formation of large crystals, which destroyed the delicate cellular structure of the food. With only an electric fan, a few buckets of brine, and cakes of ice, Clarence Birdseye perfec
Post a Comment
Read more

Substitution Of Rice Bran to Wheat Flour For Making "Rice Bran Bread" As A Fungtional Food Product

Image
  Rice Bran Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, the latter lose a portion of their nutritional value. Bran is present in and may be milled from any cereal grain, including rice, corn (maize), wheat, oats, barley and millet. Bran should not be confused with chaff, which is coarser scaly material surrounding the grain, but not forming part of the grain itself. Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins and dietary minerals.   Nutrition and Calories in Rice Bran Bread Water content (grams per 100g) 41 Calorie content of Food (kcals per 100g/3.5oz) 243 Protein content (grams per 100g) 8.9 Fat content (lipids) (grams per 100g) 4.6 Ash content (grams per 100g) 2 Carbohydrate cont
Post a Comment
Read more

Delignifikasi bonggol jagung dengan metode microwave alkali.

Image
  Abstract Jagung adalah salah satu bahan makanan yang sangat potensial dijadikan bahan produksi berbagai makanan. Hasil panennya melimpah di Indonesia, begitu pula dengan limbah bonggol jagung yang dihasilkan. Bonggol jagung merupakan bahan lignoselulosa yang berpotensi tinggi untuk diolah menjadi berbagai produk. Gula sederhana yang dihasilkan dapat dimanfaatkan antara lain untuk bioethanol, asam karboksilat, sorbitol, xilitol dan asam amino. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan awal microwave alkali terhadap kandungan selulosa, lignin dan hemiselulosa pada bonggol jagung. Penelitian dilakukan dengan 2  perlakuan yaitu konsentrasi NaOH dengan 2 level perlakuan 1 N dan 2 N, sedangkan perlakuan kedua adalah waktu perlakuan awal  microwave  alkali dengan 2 level perlakuan yaitu 30 menit dan 40 menit dengan pengaturan suhu rendah. Hasil penelitian diperoleh kadar selulosa tertinggi adalah sebesar 69,937%, kadar lignin terendah adalah 9,006% dan kadar hemiselulosa
Post a Comment
Read more

Analysis of women’s participation in rainfed rice agricultural systems in gebangangkrik village of ngimbang lamongan, east java.

Image
Abstract The aim of this study was to obtain in-depth information about the participation of women farmers in agricultural production in the village of Gebangangkrik. Women in the village of Gebangangkrik go to work in the fields to help their husbands, from land preparation to post harvest process. Fees earned by women is lower than for men. They work with a rotation system or alternately between families or between neighbors that do not receive fees or spend big except for breakfast. There are many women farmers who worked to pay the debt, because when the bad season come, they had to borrow rice to other people who had more extensive rice fields with the assurance will voluntarily to help work in the fields when the next planting season. However, women farmers access to information in the field of agriculture is still very limited, so it seems that the girls were just as workers. Abstrak Penelitian ini bertujuan untuk mendapatkan informasi yang mendalam tentang partisipasi perempuan
Post a Comment
Read more