The antioxidant potential of 5‐n‐pentadecylresorcinol was determined with five different oils. Alkylresordnol (AR) was added at 0.025%, 0.050% and 0.075%, respectively. For comparison, 0.01% butylated hydroxyanisole (BHA) was used as antioxidant. Oils were incubated at 10, 25 and 40C. Peroxide values were determined at different time intervals. Accelerated tests using a pro‐oxidant were also conducted with each oil. AR was shown to slow oxidative rancidity of the oils. The ability of AR to slow lipid oxidation in cereal products was also studied. Wheat bran, rye bran and whole grain millet meal were treated with 0.050% and 0.075% AR and BHA, respectively, and stored at 40C. Peroxide values were determined at different time intervals. AR was shown to slow lipid oxidation in cereal products.

Cereal Chem. 74(3):284-287Alkylresorcinol (AR) content was determined in multiple-stage whole wheat and whole rye flour sours, as well as in whole wheat and whole rye flour doughs and breads. AR content decreased considerably during fermentation and baking. AR content was reduced by 20 and 46%, respectively, at the end of sourdough starter fermentation of whole wheat and whole rye flour sours. AR content, which was 512 and 210 µg/g in whole rye and whole wheat flour doughs, respectively, was 30 and 0 µg/g, respectively, after baking of breads. Synthetic AR added at different levels to doughs was also greatly reduced during fermentation and baking. 2 Corresponding author. Fax: 970/491-7252.

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

The Turnover rate in the digital industry is one of the highest, reaching 15%, and predicted to increase. This is detrimental because the digital industry in Indonesia has a potency to contribute GDP as much as 9.5% in 2025. This study analyzes the effects of a supportive work environment on turnover intention, mediated by person-organization fit and organizational engagement. Data collection is done by distributing online surveys through social media. There are 220 data obtained from permanent employees who have worked for at least one year in the digital industry in Indonesia. Data analysis was performed using the Structural Equation Modeling (SEM) using LISREL. The results showed that there was no direct relationship between a supportive work environment on turnover intention. However, the relationship between the two variables can be mediated by person-organization fit and organizational engagement.