Tempe is a nutritious food that contains both macronutrients and micronutrients in an adequate amount. Tempe contains a high amount of calcium, so it is an affordable food product that can be purchased by most people in Indonesia. Calcium deficiency can lead to several diseases and disorders such as osteoporosis, hypertension, heart disease, and nerve damage. This study was aimed to evaluate: (1) the calcium bioavailability (absorption and retention) of tempe and boiled soybean flours compared to casein (control), (2) the effect of tempe and boiled soybean flours on blood calcium and osfemurs in rats. This study was conducted using rats as a model. The rats were divided into four treatment groups based on the sources and protein concentrations in the diet; tempe flour 10% protein, tempe flour 20% protein, boiled soybean flour 10% protein, and casein 10% protein as a control. This experiment was conducted for over than 90 d. The results showed that the sources of protein (casein, tempe flour, and boiled soybean flour) and protein level in the diet (10% and 20%) had no significantl effect (p.0.05) to the calcium absorption, calcium retention, calcium content in serum, calcium content in osfemurs, and total calcium in osfemurs. Tempe flour and boiled soybean flour can be consumed as a calcium source to substitute the consumption of calcium from dairy products.

Tempe is an indigenous Indonesian soybean fermented food. Tempe is a source of protein which can be used as a raw material for making protein isolate. In this study, the tempe was produced from Grobogan local soybeans with two types of treatment, germinated and non-germinated. The two types of tempe produced were then processed into protein isolates, namely tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This research aimed to measure the functional properties of NGTI and GTI and then compared them to CSI (commercial soy protein isolate). The results of this study showed that the functional properties of GTI and NGTI were not significantly different. Still, GTI had significantly higher values (p < 0.05) than CSI on the parameters of water absorption capacity (5.86 and 1.57 g water/g sample), oil absorption capacity (2.48 and 1.19 mL oil/g sample), foam capacity (133.50 and 120.00%), foam stability, emulsion stability, and gel strength. From this study, it can be concluded that GTI and NGTI have good functional properties that have an opportunity to be applied in the food industries as a substitute for CSI.

The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle.  Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China.  Bisma, Lamuru and Arjuna have 27,14-27,68% of amylose content.  The best quality of corn noodle was processed from 100 mesh of corn flour.  The result showed that the best processing condition was obtained at moisture of 70%  and adding 2% of sodium chloride.  Under this condition, corn noodles (Bisma, Lamuru and Arjuna varieties) has elongation between 80,32 – 95,43%, and cooking loss between 5,06 – 5,66%.Key words : corn noodle, forming extruder, amylose content

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cookingforming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high. ABSTRAKPenelitian bertujuan untuk meningkatkan mutu mi kering jagung melalui optimasi proses menggunakan ekstruder pemasak-pencetak dan penambahan monogliserida. Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan dua variabel proses yaitu suhu ekstruder (80-90ºC) dan kecepatan ulir ekstruder (75-125 rpm). Kondisi proses optimum diperoleh pada suhu 90ºC dan kecepatan ulir 75 rpm. Mutu kekerasan dan kelengketan mi belum memuaskan. Penggunaan 1% Gliseril Mono Stearat dapat meningkatkan penerimaan mutu kekerasan, elastisitas dan elongasi mi secara signifikan. Kelemahan yang muncul adalah cooking loss dan kelengketan mi masih tinggi.Kata kunci: mi kering jagung, Gliseril Mono Stearat, mutu mi, uji penerimaan, Response Surface Methodology

This study was aimed to obtain the best drying method of red chilies (Capsicum annuum L.) using a combination of microwave and fan as well as the characteristics of the dried chilies. Samples were subjected to drying step I, equilibration, and drying step II. Each drying step consisted of heating in microwave followed by blowing with fan repeatedly. The treatment of drying step I were 90 seconds of heating followed by 3 minutes of blowing for 7 cycles and 120 seconds of heating followed by 4 minutes of blowing for 5 cycles. Equlibration was done for 1, 2, and 3 hours. The drying step II consisted of 60 seconds of heating followed by 2 minutes of blowing repeatedly until final moisture content of <10%. All samples were analyzed for their moisture content, color, and vitamin C. The drying rates tend to decrease slowly during drying step I but faster during drying step II. The L* and a* of all samples were not significantly different (p > 0.05). The vitamin C of samples ranged between 66.53-72.68 mg/100 g and significantly decreased with increasing equilibration time. The treatment resulting in the best quality product with shortest drying time was 120 seconds of heating followed by 4 minutes of blowing for 5 cycles, 1 hour of equilibration and 60 seconds of heating followed by 2 minutes of blowing for 10 cycles.