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Journal articles on the topic 'Sticky rice'

Author: Grafiati
Published: 4 June 2021
Last updated: 20 February 2023

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1

Pristiwanto, Arry Eko, and Rachmat Subagyo. "ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI MASSA RAGI MENGGUNAKAN BAHAN (BERAS KETAN HITAM, BERAS KETAN PUTIH DAN SINGKONG)." JTAM ROTARY 1, no. 2 (September 1, 2019): 157. http://dx.doi.org/10.20527/jtam_rotary.v1i2.1746.

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This study aims to determine the levels of bioethanol from (black sticky rice, white sticky rice and cassava rice) with variations in yeast mass as much as 5 grams, 10 grams and 15 grams knowing the optimum time variation and knowing ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of ingredients (black sticky rice, white sticky rice and cassava rice) using distilled water for 30 minutes, then fermentation using yeast saccharomyces cereviseae and distillation process using a complete destilator to obtain ethanol from fermented then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The selected sample was then tested for ethanol content using a gas chromatography tool. The results of this study are known by testing gas chromatography to find out the ethanol content contained in the distilled sample, the results of ethanol, black glutinous rice with 96 hours fermentation time 92.29% ethanol, and white glutinous rice with fermentation time 96 hours of 100% ethanol and cassava with 96 hours of fermentation time of ethanol content of 98.10%. Keywords: Black Sticky Rice, White Sticky Rice, Cassava, Fermentation, Ethanol
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Simanjuntak, Andrie Yeremia Marchelino, and Rachmat Subagyo. "ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI WAKTU MENGGUNAKAN BAHAN (SINGKONG, BERAS KETAN HITAM DAN BERAS KETAN PUTIH)." Scientific Journal of Mechanical Engineering Kinematika 4, no. 2 (December 16, 2019): 79–90. http://dx.doi.org/10.20527/sjmekinematika.v4i2.119.

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This study aims to determine the levels of bioethanol from (cassava, black sticky rice, and white sticky rice) with the addition of 10 grams of yeast mass, with a variation of fermentation time of 48 hours, 72 hours and 96 hours and knowing the ethanol levels in accordance with National Standards Indonesia (SNI). This research was carried out by hydrolysis or boiling of ingredients (cassava, black sticky rice, and white sticky rice) using 800 ml of distilled water with 30 minutes, then fermentation using yeast or (saccharomyces cereviseae) and distillation using a tool. Complete destilator to obtain ethanol from fermentation results which is then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The samples were then tested for ethanol content using the Gas Chromatography tool. The results of this study are known by conducting a test using the Gas Chromatography tool to determine the ethanol content contained in the distilled sample. The results of cassava ethanol content with 72 hours fermentation time with ethanol were 98.41%, black sticky rice with 96 hours fermentation time the ethanol content was 94.96%, and white sticky rice with 96 hours fermentation time the ethanol content was 96.67%.
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Supartiningsih, Supartiningsih, Siti Maimunah, and Yosy Cinthya Eriwaty Silalahi. "UJI PENINGKATAN KADAR ASAM AMINO PADA TAPE KETAN HITAM DENGAN PENAMBAHAN SARI BUAH NANAS DENGAN METODE SPEKTROFOTOMETRI SINAR TAMPAK." JURNAL FARMANESIA 7, no. 1 (June 26, 2020): 37–44. http://dx.doi.org/10.51544/jf.v7i1.2764.

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Amino acid levels in sticky rice tape are still relatively low, while amino acids themselves are food substances for body growth. Pineapple contains the enzyme bromelain. This enzyme is one of the protease enzymes that can hydrolyze protein, therefore it can increase amino acid levels. This study aims to determine the increase in amino acid levels in black sticky rice tape with the addition of pineapple juice and to determine the effect of adding pineapple juice to amino acid levels in black sticky rice tape. In the process of making black sticky rice tape, 25 ml 50 ml of pineapple juice was added per 500 grams each, while one treatment did not add pineapple juice as a control. Black glutinous rice that has been fermented for 2-3 days was tested for increased levels of amino acids by using visible light spectrophotometry. The sample of black glutinous tape without the addition of pineapple juice obtained an average content of 4.73%, on the sample of black glutinous tape with the addition of 25 ml of pineapple juice the average content obtained was 6.50%, and the sample of black sticky rice tape with the addition of 50 ml pineapple juice the average level obtained was 7.76% and gave the effect of increasing amino acid levels on black sticky rice tape.
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4

Laut, Deru Marah. "The Effect Of Black Sticky Rice Tape Consumption On Alteration Of Saliva Ph On Tsanawiyyah Student Of Islamic Boarding School No.3 Pameungpeuk Sub-District Bandung." JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG 11, no. 2 (November 19, 2019): 313–17. http://dx.doi.org/10.34011/juriskesbdg.v11i2.823.

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Background : Saliva in the oral cavity serves not only to help in mastication, but also has a protective function, which is maintaining oral hygiene through cleaning mechanisms and coating any tissue in the oral cavity. Many people now consume fermented foods for dessert dishes such a black sticky rice tape. People know that black sticky rice tape has health benefits, such as for body metabolism and antioxidants. Methods : This research aims to determine the effect of black sticky rice tape consumption on saliva pH on students of Islamic Boarding School No.3 Pameungpeuk, Bandung. The techniques of the research are analytic with quasi experiment design and random sampling tehnique with 45 respondents. The sample is to eat black sticky rice tape as much as 1 tablespoon then do saliva pH examination at 10 minutes after. The saliva pH is measured by digital pH meter analyzed by using T-test dependent. Results : The results of this research indicate that the effect of black sticky rice tape on saliva pH at the time of examination 10 minutes with <0,05 and after tested with the normalization test found p value >0,05. Conclusion : It can be concluded that is a significant effect of the black sticky rice tape on saliva pH on students of Islamic Boarding School No.3 Pameungpeuk, Bandung.
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5

Sengsourivong, Bouasone, and Masaru Ichihashi. "Effectiveness of Irrigation Access on Sticky Rice Productivity: Evidence from Lao PDR." Sustainability 11, no. 20 (October 21, 2019): 5839. http://dx.doi.org/10.3390/su11205839.

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This study estimates the impact of irrigation on household sticky rice productivity in Lao People’s Democratic Republic (Lao PDR) by applying propensity score matching (PSM) and the difference-in-differences (DID) method. This paper utilizes panel data from the Lao Expenditure and Consumption Survey (LECS) from 2003 to 2013. The results show that the average sales value and total production of sticky rice for irrigated households is greater than those for non-irrigated households by around 36 to 38% per season. Moreover, irrigated households experience improved sticky rice productivity of approximately 2.44 tons per hectare, per season, compared to non-irrigated households. In particular, compared to households with access to irrigation in one period of the surveys, households with access to irrigation in two periods of the surveys have nearly double the sticky rice productivity. Therefore, long-term access to irrigation is more effective for sticky rice productivity. However, we cannot find any evidence to support the impact of irrigation on household consumption. Some policy implications that can be derived from this research are that farmers should be intensively promoted to make the most use of irrigation, development of irrigation system is highly needed, and to ensure effectiveness of irrigation utilization local farmer involvement in monitoring procedure of irrigation is necessary.
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6

Ria, Rofiqoh Purnama, Benyamin Lakitan, and Zaidan P. Negara. "Effects of Water Table, Population Density and Transplanting Time on Vegetative Growth of Black Sticky Rice at Floating Seedbed Method." Jurnal Lahan Suboptimal : Journal of Suboptimal Lands 9, no. 2 (October 5, 2020): 167–74. http://dx.doi.org/10.33230/jlso.9.2.2020.482.

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Ria RP, Lakitan B, Negara ZP. 2020. Effects of water table, seedling density and transplanting time on vegetative growth of black sticky rice at floating seedbed. Jurnal Lahan Suboptimal : Journal of Suboptimal Lands 9(2): 167-174.Study on black sticky rice cultivation in South Sumatera is seldom carry out. The objective of this study was to evaluate the effect of water table and population density on the growth of rice during seedling preparation at floating seedbed; furthermore, this study aimed to evaluate the effect of transplanting time on vegetative growth of black sticky rice. The research was started in May 2018 in Palembang. Black sticky variety used in this research was Toraja variety. The raft used is made from 1,5 l plastic bottles which are arranged to reach 2x1 meters in size. This study was conducted by two stages. The first stage was for water table and population density treatments laid on split plot design. The second stage was for transplanting time utilizing completely randomized factorial design. Statistically, results showed water table and population density significantly influensced root length of black sticky rice and transplanting time 14 DAS haad an effect on the leaf length , leaf width and leaf area.
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7

Pham, Toan D. "Identification of fgr gene and preliminary evaluation for agronomic traits of pandan sticky rice variety (Oryza sativa L.)." Journal of Agriculture and Development 02 (April 29, 2019): 39–48. http://dx.doi.org/10.52997/jad.5.02.2019.

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Rice (Oryza sativa L.) is the most important food crop in Vietnam particularly in the Mekong Delta. Screening of good quality and high yield rice varieties are needed for rice production in Vietnam. The purpose of this study was to use molecular techniques to identify fgr gene and to evaluate preliminarily agronomic traits of pandan sticky rice variety. The results showed that this variety contained fgr gene. The fragrant allele was amplified by ESP - IFAP primers with a product of 255 bp in size. Similarly, evaluation of agronomic traits showed that the pandan sticky rice variety displayed many desirable characteristics such as plant height of 108 cm, panicle length of 25.6 cm, seed/panicle 135, 100-grain weight 2.07 g, pandan smell, level 2 of alkali digestion, gel consistency 93 mm. These results were useful information and could be applied for improving and providing pandan sticky rice variety for rice production.
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8

Ho, Aaron K. H. "Sticky Rice: A Politics of Intraracial Desire." Reckoning with Appetite 19 (June 13, 2019): 65–68. http://dx.doi.org/10.17077/2168-569x.1521.

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9

Huỳnh, James. "Sticky Rice: A Politics of Intraracial Desire." QED: A Journal in GLBTQ Worldmaking 7, no. 3 (October 1, 2020): 219–22. http://dx.doi.org/10.14321/qed.7.3.0219.

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10

Ji, Ying, Kexue Zhu, Haifeng Qian, and Huiming Zhou. "Staling of cake prepared from rice flour and sticky rice flour." Food Chemistry 104, no. 1 (January 2007): 53–58. http://dx.doi.org/10.1016/j.foodchem.2006.10.072.

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11

Han, Sang-Ik, Woo Duck Seo, Ji-Eun Na, Ji-Young Park, Dong-Soo Park, Jun-Hyun Cho, Jong-Hee Lee, Kyung-Hye Seo, Eun-Yeong Sim, and Min-Hee Nam. "Characteristics of Pop-rice and Rice Tea Using Black Sticky Rice with Giant Embryo." Journal of Life Science 25, no. 1 (January 30, 2015): 68–74. http://dx.doi.org/10.5352/jls.2015.25.1.68.

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12

NOPIARI, IDA AYU, YEZKHIAL UMBU PINGGE, I. DEWA GEDE SUARTHA, and MADE SUMA WEDASTRA. "PENGARUH BAURAN PEMASARAN TERHADAP PERMINTAAN DODOL KETAN HITAM ( KASUS DI UD. WARNASARI SURANADI LOMBOK BARAT)." GANEC SWARA 15, no. 2 (September 11, 2021): 1171. http://dx.doi.org/10.35327/gara.v15i2.233.

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This study aims to determine the effect of the marketing mix (product, price, promotion, location, service, process, physical evidence) simultaneously affects the demand for black sticky rice dodol and to determine the effect of the marketing mix (product, price, promotion, location, service, process, physical evidence) partially affect the demand for black sticky rice dodol at UD. Warnasari Suranadi, West Lombok.The research location was conducted at UD. Warnasari Lombok Barat purposively determined on the basis of the company's strategic location and has regular customers/consumers throughout the year. The number of respondents who were taken were 60 people, the determination of which was done by proportional random sampling as much as 25%.The results showed that the marketing mix (product, price, promotion, location, service, process, physical evidence) simultaneously had a significant effect on the demand for black sticky rice dodol. Similarly, the marketing mix (product, price, promotion, location, service, process, physical evidence) partially affects the demand for black sticky rice dodol at UD. Warnasari Suranadi, West Lombok.Based on the results of these studies, it can be suggested: producing types of quality products and varied designs to attract consumer interest and to increase promotions by making advertisements/images more attractive and attractive, and using promotional media that are easily accessible to the public.
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13

RUANGWISES, SUTHEP, PIYAWAT SAIPAN, BUNDIT TENGJAROENKUL, and NONGLUCK RUANGWISES. "Total and Inorganic Arsenic in Rice and Rice Bran Purchased in Thailand." Journal of Food Protection 75, no. 4 (April 1, 2012): 771–74. http://dx.doi.org/10.4315/0362-028x.jfp-11-494.

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Concentrations of total and inorganic arsenic were determined in 180 samples of polished and brown rice of three rice types, namely white, jasmine, and sticky, and 44 samples of rice bran from these three rice types purchased in Thailand. Concentrations (expressed in nanograms per gram) of inorganic arsenic in polished white, jasmine, and sticky rice were 68.3 ± 17.6 (with a range of 45.0 to 106), 68.4 ± 15.6 (41.7 to 101), and 75.9 ± 24.8 (43.5 to 156), respectively, while those in the three brown rice samples were 124 ± 34.4 (74.5 to 193), 120 ± 31.6 (73.1 to 174), and 131 ± 35.6 (78.0 to 188), respectively. Inorganic arsenic concentrations (expressed in nanograms per gram) in rice bran produced from the three rice types were 633 ± 182 (375 to 919), 599 ± 112 (447 to 824), and 673 ± 195 (436 to 1,071), respectively. Rice bran contained concentrations of total and inorganic arsenic approximately seven and nine times higher, respectively, than those found in the corresponding polished rice. The levels of inorganic arsenic in the three rice types of both polished and brown rice were within the only published regulatory limit of 200 ng/g.
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14

Ji, Ying, Kexue Zhu, Haifeng Qian, and Huiming Zhou. "Microbiological characteristics of cake prepared from rice flour and sticky rice flour." Food Control 18, no. 12 (December 2007): 1507–11. http://dx.doi.org/10.1016/j.foodcont.2006.11.005.

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15

Al Asimi, Nadina Hajar Annisa, Siti Hamidah, and Badraningsih Lastariwati. "Pemanfaatan tepung ketan hitam dalam pembuatan kue lumpur gluten free." Home Economics Journal 3, no. 1 (July 8, 2019): 17–20. http://dx.doi.org/10.21831/hej.v3i1.24675.

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Jurnal ini bertujuan untuk 1) menghasilkan resep serta membuat kemasan yang tepat untuk produk kue lumpur ketan hitam, 2) mengetahui daya terima panelis terhadap produk kue lumpur ketan hitam. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu R&D (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Tempat dan waktu penelitian yaitu Program Studi Boga Fakultas Teknik Universitas Negeri Yogyakarta di mulai dari bulan Januari 2019 sampai Maret 2019. Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue lumpur ketan hitam adalah dengan substitusi tepung ketan hitam sebanyak 100%, dan tahap akhir dipanggang dan dikemas dengan wadah tertutup berupa mika agar produk higienis dan terjaga kualitasnya. 2) Uji kesukaan terhadap produk kue lumpur ketan hitam dengan substitusi tepung ketan hitam menunjukkan bahwa produk tersebut dapat diterima oleh konsumen dengan presentase 88,89%. AbstractThis journal aims to 1) making recipes and making the right packaging for black sticky rice cake products, 2) learning panelists acceptance of black sticky rice cake products. The type of research used in making this product is R&D (Research and Development) with a 4D development model (Determine, Design, Develop, Disseminate). The place and time of the study are the Program Study of Culinary, Faculty of Engineering, and Yogyakarta State University from January 2019 to March 2019. The test material consists of product samples, while the testing tool consists of forms. Methods of data analysis with descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for black sticky rice cake products is with the substitution of 100% black sticky rice flour, and stored finally filled with a closed container containing mica to ensure hygienic products and guaranteed quality. 2) The preference test for black sticky rice cake products with the substitution of black sticky rice determines the product can be accepted by consumers with a percentage of 88.89%.
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Firdaus, Jauhar. "The Potension of Aditory Nerve Damage on Milling Industry Workers in Jember Regency." Journal of Agromedicine and Medical Sciences 6, no. 1 (February 12, 2020): 62. http://dx.doi.org/10.19184/ams.v6i1.16717.

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Jember Regency is one of the agro-industrial areas in Indonesia with a variety of activities that can produce noise including milling industry. Exposure to noise that is too strong or too long will damage the auditory nerve. The type of material being grounded determines the amount of noise produced so that the potential for hearing nerve damage also varies. This study aims to determine the level of noise produced by the milling industry and analyze the potential for hearing nerve damage in milling workers in Jember Regency. This type of research is observational analytic with cross-sectional approach. This research was conducted by measuring noise in several grinding locations in Jember that were randomly determined. Types of careful milling is grinding meat, coffee, rice, sticky rice and coconut. In addition to measuring the noise level, a short interview was also conducted with the mill workers regarding how long they worked at the mill every day. The measurement results are then analyzed descriptively and compared with standards set by the government and the Occupational Safety and Health Administration (OSHA). In this study it was found that the grinding of meat raw materials produced an average noise level of 88.5 db, coffee of 88.5 db, rice of 88.9 db, sticky rice of 87.3 db and coconut of 80.7 db. The duration of exposure to noise in milling meat, coffee, rice and sticky rice ranges from 9-12 hours a day. While the duration of noise exposure to coconut milling workers ranged from 6-9 hours. Therefore it can be concluded that milling meat, coffee, rice and sticky rice has the potential to cause hearing loss for workers. Keywords: agroindustry, hearing loss, noisy, milling
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17

Lukmana, Mila. "Utilization of White Glutinous Rice Fermentation as A Coagulant of Natural Rubber Latex." Agrisains: Jurnal Budidaya Tanaman Perkebunan Politeknik Hasnur 6, no. 01 (June 13, 2020): 24–28. http://dx.doi.org/10.46365/agrs.v6i01.370.

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Clumping is one of the important stages in the processing of latex. This stage is the first step to produce a coagulum. The purpose of this study was to determine the potential of white sticky water tape as a latex coagulant and determine the effect of white sticky water tape on the speed of clumping, color, pH, texture, levels of latex dry rubber. Tests were carried out in 4 treatments, namely R0: 1 ml of 10% formic acid solution added to 100 ml of latex; R1: 1 ml of water tape is added in 100 ml of latex; R2: 5 ml of water tape is added in 100 ml of latex; R3: Water tape as much as 10 ml was added to 100 ml of latex Then the latex parameters were observed including clumping speed, pH, texture, color and levels of dry rubber (KKK). The results of this study indicate that the administration of white sticky tape water does not reduce the pH of the latex to the isoelectric point 4.7. Nevertheless latex clumping still occurs. This is thought to be due to the alcohol content in the white sticky water tape. Based on observations, the R2 treatment is the best treatment that produces a slippery and hard coagulant texture similar to the R0 (formic acid) treatment. Whereas the latex texture in R1 and R3 treatments is softer. The addition of white sticky tape water coagulant produces latex color to milky white while formic acid produces white-yellowish color. The R2 treatment had an average KKK 41.63% lower than using formic acid, which was R0 45.96%. Although the white sticky tape water coagulant has not been able to meet the KKK quality standards of 20%.
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18

Suryani, Feby Dea, Arfida Boedirochminarni, and Zainal Arifin. "ANALISIS PENDAPATAN HOME INDUSTRY PEUYEUM KETAN DI DESA TARIKOLOT KECAMATAN CIBEUREUM KABUPATEN KUNINGAN PROVINSI JAWA BARAT." Jurnal Ilmu Ekonomi JIE 5, no. 2 (July 11, 2021): 294–301. http://dx.doi.org/10.22219/jie.v5i2.14427.

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This study aims to determine the income analysis of peuyeum sticky rice home industry in Tarikolot Village, Cibeureum District, Kuningan Regency, West Java Province. Observing the industrial development in an area such as Kuningan, there are still many developing industries such as the Peuyeum Ketan industry which is managed by small industries or household activity units that aim to cover their economic needs. Based on the research results, the total revenue in the Peuyeum home industry produces 60 to 200 buckets in one production process. The average total revenue at the peuyeum home industry was IDR 7,105,833 with an average production volume of 106 buckets, while the average profit at 30 peuyeum sticky rice home industries in Tarikolot Village was IDR 1,226,250 per one-time production. The total cost of production consists of fixed costs and variable costs with an average total cost of Rp 5,879,583. The peuyeum sticky rice industry is declared profitable or feasible to continue because the average value of R / C generated is 1.20> 1, meaning that the total income earned is greater than the total costs incurred.
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Suryani, Feby Dea, Arfida Boedirochminarni, and Zainal Arifin. "ANALISIS PENDAPATAN HOME INDUSTRY PEUYEUM KETAN DI DESA TARIKOLOT KECAMATAN CIBEUREUM KABUPATEN KUNINGAN PROVINSI JAWA BARAT." Jurnal Ilmu Ekonomi JIE 5, no. 2 (July 11, 2021): 294–301. http://dx.doi.org/10.22219/jie.v5i2.14427.

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This study aims to determine the income analysis of peuyeum sticky rice home industry in Tarikolot Village, Cibeureum District, Kuningan Regency, West Java Province. Observing the industrial development in an area such as Kuningan, there are still many developing industries such as the Peuyeum Ketan industry which is managed by small industries or household activity units that aim to cover their economic needs. Based on the research results, the total revenue in the Peuyeum home industry produces 60 to 200 buckets in one production process. The average total revenue at the peuyeum home industry was IDR 7,105,833 with an average production volume of 106 buckets, while the average profit at 30 peuyeum sticky rice home industries in Tarikolot Village was IDR 1,226,250 per one-time production. The total cost of production consists of fixed costs and variable costs with an average total cost of Rp 5,879,583. The peuyeum sticky rice industry is declared profitable or feasible to continue because the average value of R / C generated is 1.20> 1, meaning that the total income earned is greater than the total costs incurred.
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Pattarathitiwat, Paponpat, and Pornpachen Chuchird. "Production of Puff Sticky Rice Fortified with Tuna Powder." Journal of Applied Science 20, no. 2 (September 6, 2021): 173–82. http://dx.doi.org/10.14416/j.appsci.2021.02.013.

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21

CHOICHUEDEE, Paweerisa, Uthaiwan SUTTISANSANEE, Chatrapa HUDTHAGOSOL, and Promluck SANPORKHA. "Sweet Sticky Rice Puree Diet for Elderly with Dysphagia." Walailak Journal of Science and Technology (WJST) 17, no. 1 (May 7, 2018): 47–54. http://dx.doi.org/10.48048/wjst.2020.4038.

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This research aimed to study the effect of xanthan gum (XG) on physico-chemical and sensory properties of sweet sticky rice puree diet (SRD). The 3 different concentrations of XG at 0.75, 1.00, and 1.25 % (w/w) were added to SRD. The results showed that shear stress and shear rate (50 s-1) at 25 °C of SRD with 0.75, 1.00, and 1.25 % (w/w) were fitted to the power law model with high determination coefficients (R2 = 0.94 - 0.97). All of the SRD samples showed high shear-thinning behavior (n = 0.18 - 0.21), and the apparent viscosities were in the range of 5.13 to 7.07 Pa.s. Thus, all 3 SRD samples were classified as pureed diet. Sensory evaluation was conducted by 20 elderly people with dysphagia, who classified as an untrained panel. The results showed that texture, color, flavor, taste, and overall acceptability of SRD with different levels of XG were not significantly different (p > 0.05), but SRD with 0.75 % XG was selected to be further developed, because it was identified by the elderly people with dysphagia that it was the easiest to swallow puree diet. In addition, the total phenolic content and antioxidant activities by DPPH, FRAP, and ORAC assay of SRD with 0.75 % XG were 29.52 mgGAE/100g, 45.16, 88.96, and 497.87 µmol TE/100g, respectively. In conclusion, SRD could improve swallowing safety for the elderly with dysphagia and is able to be classified as a pureed diet following the standards of the National Dysphagia Diet.
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Bui, Keva X. "Sticky Rice: A Politics of Intraracial Desire. Cynthia Wu." MELUS 45, no. 2 (2020): 200–202. http://dx.doi.org/10.1093/melus/mlaa005.

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23

Sugeng Supriyanto. "ANALISIS PRODUKSI PENDAPATAN USAHA TANI BERAS KETAN DI DESA BUMI AGUNG WATES KECAMATAN BAHUGA KABUPATEN WAY KANAN." Jurnal Bakti Agribisnis 3, no. 01 (August 1, 2017): 12–17. http://dx.doi.org/10.53488/jba.v3i01.20.

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The objectives of this research are to: 1) Know the management of glutinous rice farming, 2) Knowing the revenues of sticky rice. The results showed that the glutinous rice cultivation in the village of Bumi Agung Wates Bahuga District Way Kanan Regency more profitable. The average income earned by glutinous rice farmers is Rp. 20,537,636 per hectare per year.
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Tang, Xiao-Wu, Yue Yu, Li-Pei Zhou, Min-Liang Fei, and Guo-Ping Sun. "Study on Strength and Permeability of Silt Soils Improving by Tung Oil and Sticky Rice Juice." Advances in Civil Engineering 2020 (November 17, 2020): 1–11. http://dx.doi.org/10.1155/2020/8852998.

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Tianluoshan site (5000∼2500 BC), which belongs to the Hemudu culture, has suffered damages from the hydraulic effect like other Chinese earthen sites in moist circumstance. Tung oil and sticky rice juice, as Chinese traditional building materials, were chosen as the additives in this study. Tung oil has the property of good waterproofness, fast dry-up, and quick film-forming by oxidation. Sticky rice juice has the advantage of high glutinousness, good tenacity, and low expandability. The study is to figure out the best performing mixture of tung oil and sticky rice juice to decrease the permeability of soil and increase its strength to facilitate excavations at archeological sites enlarging the display of layers of cultures. Meanwhile, the color of the site soil after reinforcement must be maintained for a long time. From the direct shear tests and the falling head test of 9 specimens mixed in different mass ratios, it was confirmed that the optimal mass ratio of the tung oil, the sticky rice juice, and the soil was 5 : 10 : 85. The treated soil specimen of the optimal mass ratio had the largest increment of shearing strength. The self-standing height of the vertical soil wall increases correspondingly from 2.63 m to 6.18 m, which could enlarge the step height when excavating a deep earthen site and extend the display height at the protection stage. The treated soil at the optimal mass ratio also showed the largest decrement of permeability coefficient from 1.257 × 10−5 cm/s of the untreated soil to 1.627 × 10−6 cm/s, which could reduce the hydraulic effect to the soil. The microstructures of the 9 specimens in different mass ratios were observed by SEM. The results showed that the glutinousness of sticky rice juice could cohere soil particles together, and the tung oil could then form oxidation film wrapping around the particle groups. In order to meet the aesthetic requirements of earthen sites conservation, the surface color contrast tests were used to measure the color change induced by the two additives. The surface contrast tests showed that the treated soil at the optimal mass ratio had the minimum variation of the surface, which could satisfy the basic requirements of earthen sites protection.
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Mydin, M. A. O. "Influence of Sticky Rice and Jaggery Sugar Addition on Lime Mortar." Engineering, Technology & Applied Science Research 12, no. 2 (April 9, 2022): 8359–65. http://dx.doi.org/10.48084/etasr.4793.

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Lime mortar has many advantages, yet its durability properties are the most remarkable, making it very useful in building preservation. Traditional mortar for conservation and restoration work contains lime, which guarantees that the fresh mortar is applied to the underlying layer, increases its setting time, and gives adequate workability. This research aims to determine the durability performance, mechanical properties, and optimum percentage of organic admixtures to be used in lime mortar. Five mix proportions and one control lime mortar mix were prepared. Mixes with jaggery sugar and sticky rice with weight proportions of 3%, 6%, 9%, 12%, and 15% were compared with the control lime mortar mix. The results show that 9% sticky rice lime mortar achieved the highest performance in terms of mechanical and durability properties.
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Karkee, S. S. "Speciality Rice Varieties and Landraces." Journal of Agriculture and Environment 22 (June 30, 2021): 105–20. http://dx.doi.org/10.3126/aej.v22i0.46809.

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Rice is a staple food for half of the world's population and is the major source of calories for the people of rice-growing countries. Nowadays, nutritionists are more concerned about hidden hunger as people with sufficient food intake may be deprived of important nutrients that may be absent in the food they consume. Similarly, white rice (polished rice) that only contains endosperm is lacking several essential nutrients like Fe, Zn, fiber, and antioxidant compounds, etc. To increase the nutritive content of these rice and minimize the problem of hidden hunger, different rice varieties are being tested with artificial addition of nutrients, such varieties are called biofortified rice. Special rice like black, purple, brown rice, contain natural antioxidant compounds in their outer bran layer, aromatic rice is rice in aroma, glutinous rice is popular for their sticky and sweet test. At the same time these special rice are also rich in several micronutrients. In addition to nutrition content, people's taste preferences are also considered a major concern. This review paper focused on specialty rice varieties and landraces along with their unique values.
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Damat, Damat, Rizma Amalia Natazza, and Vritta Amroini Wahyudi. "Kajian Pembuatan Beras Analog Berbasis Tepung Komposit dengan Penambahan Konsentrasi Bubur Rumput Laut (Gracilaria sp.) dan Gliserol Monostearat." Food Technology and Halal Science Journal 3, no. 2 (July 31, 2020): 174. http://dx.doi.org/10.22219/fths.v3i2.13218.

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Rice consumption is estimated to increase along with the increase in population every year. Analog rice is one alternative to functional food diversification and was expected to help reduce people's dependence on rice consumption. The addition of seaweed and glycerol monostearate in the study was intended to improve the shape of rice grains from previous studies which were sticky so that the shape of the rice was lost, enriching antioxidants and fiber from analog rice. The purpose of this study was to determine the interaction and effect of the addition of seaweed pulp extracts and glycerol monostearate to analog rice. The design of this study is a factorial randomized block design (RBD-F). Factor I is seaweed with 3 levels of concentration {1%, 2%, 3%}, factor II is glycerol monostearate with 4 levels of concentration {1%, 2%, 3%, 4%}. The results of the study the highest value on the water content of the addition of seaweed 3% by 7.51%; carbohydrate glycerol monostearate level of 1% was 91.78%; the antioxidant activity of rice and rice in seaweed concentration of 3% by 27.35% and 25.57%; The highest value of rice fiber and rice in the treatment of Seaweed 3% and GMS 3% by 1.53% and 1.63%. Organoleptic results in the form of appearance (5.33 = interesting), taste (4.44 = somewhat like), fondness (4.33 = somewhat like), aroma (2.67 = not fishy), and texture (2.33 = not sticky).
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Jariyah, Jariyah, Wicaksono L. A, and Septi N. D. "Corn Wingko Processing Optimization Using Response Surface Methodology." International Journal on Food, Agriculture and Natural Resources 1, no. 2 (December 20, 2020): 28–33. http://dx.doi.org/10.46676/ij-fanres.v1i2.19.

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Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to being an economic commodity, corn contains fiber which is useful for digestion. This study aims to determine the effect of the proportion of corn flour, sticky rice flour and tapioca on the physical and chemical properties of wingko. This study uses the Response Surface Methodology (RSM) method with the experimental design of the Central Composite Design (CCD) using 3 factors of 5 levels, namely the proportion of corn flour (43.18; 50; 60; 70; 76.82) (w / w), flour sticky rice (23,18; 30; 40; 50; 56,82) (w / w), tapioca flour (6,59; 10; 15; 20; 23,41) (w / w) are then processed using Design Expert software 7.1.5. The parameters observed were corn flour including water content, ash, starch, amylose, crude fiber and yield, in glutinous rice flour and tapioca including starch and amylose content, while in wingko products included water content, aw, starch, crude fiber and texture. The results showed that corn flour had a moisture content of 7.12%, ash 0.34%, starch 84.72%, amylose 21.22% of the total ingredients, crude fiber 1.15% and yield of 79.8%. Glutinous rice flour has a starch content of 81.98% and amylose 1.02% of the total ingredients while tapioca flour has a starch content of 78.71% and amylose 20.63% of the total ingredients. The optimum conditions of wingko products were obtained in the proportion of corn flour: sticky rice: tapioca 50:38:20 (w / w) with 23.46% moisture content, aw 0.881, starch content 50.87%, crude fiber 2.78% and texture 0.01194 mm / gs had desirability 0.831.
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Fauziyah, Roro Nur, Fitriani Nurjannah, and Surmita Surmita. "EFFECT OF FERMENTED GLUTINOUS BLACK RICE ON LOW DENSITY LIPOPROTEIN (LDL) CHOLESTEROL LEVELS." Jurnal Riset Kesehatan Poltekkes Depkes Bandung 12, no. 1 (May 30, 2020): 139–48. http://dx.doi.org/10.34011/juriskesbdg.v1i1.1759.

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Food antioxidants have been widely used as functional and bias to lower Low Density Lipoprotein (LDL) cholesterol. This study is intended to determine the effect of black sticky ribbon on the decrease of LDL cholesterol levels. This research is two groups of pre and post experiment design. The population of this study is Desa Budiharja, Kecamatan Cililin, Kabupaten Bandung Barat over the age of 35 years. Sampling using Random Sampling method by Simple Random Sampling. The sample size was 19 people in each group. The Fermented Glutinous Black Rice is given 200gr / day black sticky rice and low fat diet counseling. The control group was given low-fat diet counseling. Statistical test results using Dependent T-test showed high active LDL cholesterol levels before and after treatment in the black glutinous band group with p <0.001 (p≤0.05) and in the control group there was no significant decrease in LDL cholesterol With value p = 0,452 (p> 0,05). The result of statistic test using Mann-Whitney showed the effect of black sticky ribbon on the decrease of LDL cholesterol with p = 0,011 (p> 0.05). Need to do socialization of Fermented Glutinous Black Rice as an alternative functional ingredient to lower LDL cholesterol levels.
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Shin, K. Ian. "Sticky Rice: A Politics of Intraracial Desire by Cynthia Wu." Journal of Asian American Studies 23, no. 2 (2020): 302–4. http://dx.doi.org/10.1353/jaas.2020.0012.

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Hohn, B. "Some like it sticky: targeting of the rice gene Waxy." Trends in Plant Science 8, no. 2 (February 2003): 51–53. http://dx.doi.org/10.1016/s1360-1385(03)00004-9.

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Otero, J., A. E. Charola, and V. Starinieri. "Sticky rice–nanolime as a consolidation treatment for lime mortars." Journal of Materials Science 54, no. 14 (April 17, 2019): 10217–34. http://dx.doi.org/10.1007/s10853-019-03618-1.

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Supriyanto, Agus, Ashari Bayu Prasada, Cari Cari, and Ulfa Mahfudli Fadli. "Identification and Characterisation of “Black Sticky Rice” (Oriza Sativa Glutinosa) as Photosensitizer in Development of Dye Sensitized Solar Cells (DSSC)." Jurnal ILMU DASAR 17, no. 1 (January 24, 2017): 1. http://dx.doi.org/10.19184/jid.v17i1.2662.

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It has successfully conducted a research to identify and characterize extract of black sticky rice (Oryza Sativa Glutinosa) as photosensitizers in making of Dye Sensitized Solar Cells (DSSC). Samples were made in the sandwich structure of couple of working electrode and counter electrode. The extraction process of dye in the black sticky rice was stirred for 1 hour and then allowed to stand for 24 hours. Identification of samples using FTIR (Fourier Transform Infra-Red) to determine the chemical bond formed in the sample. Test the absorbance of the sample using UV-Visible Spectrophotometer Lambda 25 test and characterization of current and voltage (I-V) using a Keithley 2602A. The results showed maximum absorbance black rice extract appears in two peaks namely at = 324 nm and = 477 nm. While the I-V curve measurements indicate the efficiency of the resulting large black rice extract was 0.028% on a 12-hour soaking period and 0,032% in 24 hours soaking time. These results indicate that longer soaking could increase the efficiency of the resulting value.Keywords: Ketan Hitam (Oriza Sativa Glutinosa), DSSC,FTIR, UV-Vis, Keithley
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34

Liu, Dengfeng, Hong-Tao Zhang, Weili Xiong, Jianhua Hu, Baoguo Xu, Chi-Chung Lin, Ling Xu, and Lihua Jiang. "Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice." BioMed Research International 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/426929.

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Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L) was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines.
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35

Saihani, Azwar, and Siti Hapizah. "Analisis Nilai Tambah dan Efisiensi Usaha Tape Ketan pada Industri Rumah Tangga Tape Ketan di Desa Sungai Karias Kecamatan Amuntai Tengah Kabupaten Hulu Sungai Utara." RAWA SAINS : JURNAL SAINS STIPER AMUNTAI 5, no. 2 (December 12, 2015): 352–60. http://dx.doi.org/10.36589/rs.v5i2.50.

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The aim of this research is to determine the general description of home industry sticky tape seen from the characteristics of respondents and the views of the business production system, analyze the added value of sticky tape and analyze the efficiency of home industry sticky tape in Sungai Karias Village Amuntai Tengah District Hulu Sungai Utara Regency. Method research used is cencus method, the mothod of data collection uses interviews. Data collection was conducted from May until July 2015. The data analysis used is qualitative analysis to get general condition description of sticky tape industry processed descriptively. Quantitative analysis uses analysis of costs, revenues, profits, value-added and business efficiency analysis. Analysis tool of added value is Hayami method. The results of this study showed that the total cost incurred is Rp.170.018,-, the average of revenue home industry sticky tape in once process production is Rp.341.712,-, the profits is Rp.171.694,-, added value obtained based on calculation Hayami method that is Rp.15.574,7 per kilogram of raw materials glutinous rice or 51,83% of the production value, and efficiencies obtained 2,00 that means the home industry sticky tape is efficient because the value more than 1. R/C ratio of 2,00 that means every Rp.1,00 cost incurred in home industry sticky tape will provide revenue 2,00 times of costs that incurred.
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Fan, Wenjun, Wenwu Chen, Qiyong Zhang, and Guocheng Wu. "Feasibility of protecting earthen sites with sticky rice and lime composite." Construction and Building Materials 346 (September 2022): 128449. http://dx.doi.org/10.1016/j.conbuildmat.2022.128449.

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37

Nguyễn, Xuân Hiển. "Sticky Rice and the Vietnamese: A Study of Three Typical Delicacies." Moussons, no. 1 (July 19, 2000): 67–92. http://dx.doi.org/10.4000/moussons.8854.

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38

Vongphachan, P., C. F. Villalta, P. Songvilay, K. Chittarhath, S. Sayapatha, J. L. Walsh, and L. W. Burgess. "Neurospora contamination of cultures in Lao PDR — a sticky rice issue." Australasian Plant Disease Notes 8, no. 1 (December 6, 2012): 9–12. http://dx.doi.org/10.1007/s13314-012-0084-4.

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39

Pei, Qiang Qiang, Xu Dong Wang, Lin Yi Zhao, Bo Zhang, and Qing Lin Guo. "A sticky rice paste preparation method for reinforcing earthen heritage sites." Journal of Cultural Heritage 44 (July 2020): 98–109. http://dx.doi.org/10.1016/j.culher.2020.01.009.

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40

JR, Mutiara, and Lucy Fridayati. "Study Of Lemang Kancung Beruk At Dusun Baru Lempur Village Kerinci Regency." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 1 (April 30, 2022): 75. http://dx.doi.org/10.24036/jptbt.v3i1.379.

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This research to learn and gain deeper knowledge about lemang kancung beruk at Dusun Baru Lempur village, Kerinci Regency. This Lemang is liked by the public because of its different taste and unique shape where the packaging is wrapped in a kantong semar(nepenthes). The purpose of this study was to identify materials, equipment, study processing techniques, describe variants and utility of lemang kancung beruk at Dusun Baru Lempur village. This type of research is qualitative research. The research data were obtained from local community women who are experts in making lemang kancung beruk at traditional events and local community women who are proficient and have made lemang kancung beruk for various events. Data analysis that is data reduction, data presentation, conclusions and verification. The results of the study concluded that the ingredients used included white glutinous rice, black sticky rice, red sticky rice, coconut milk, salt and kantong semar(nepenthes). The tools used are a small bowl, large bowl, spoon, steamer and gas stove. The processing technique are use steaming.
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41

Wang, Huaiyu, Dao The Anh, and Paule Moustier. "The benefits of geographical indication certification through farmer organizations on low-income farmers: the case of Hoa Vang sticky rice in Vietnam." Cahiers Agricultures 30 (2021): 46. http://dx.doi.org/10.1051/cagri/2021032.

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Origin labeling and quality upgrading through farmer organizations have been considered as solutions to reduce transaction costs and improve market bargaining power. This paper explores whether belonging to a farmer organization that improves and signals quality can help increase yields and household incomes of small-scale farmers for a specific quality product, Hoa Vang sticky rice in Vietnam. The paper is based on primary data on 185 households collected in 2013 and on 149 households collected in 2015. Different econometric methods were applied to investigate the effect based on rice yield, rice income and household income as the outcome variables. The results show that membership of farmer organization does not significantly improve household income compared to non-membership. However, members of farmer organizations have less resources in terms of land and inputs than non-members. These results suggest that the economic results achieved by farmers with fewer opportunities to access markets are similar to those obtained by farmers with more opportunities thanks to the involvement of farmer organizations in marketing. The specificities of the Hoa Vang sticky rice are still not reflected in higher farmer sales prices and incomes. More dialogue between farmer organizations and their customers is thus required, as well as better public control of labeling fraud.
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42

Warin, Sangkitikomol, Tencomnao Tewin, and Rocejanasaroj Atittaya. "Antioxidant effects of anthocyanins-rich extract from black sticky rice on human erythrocytes and mononuclear leukocytes." African Journal of Biotechnology 9, no. 48 (November 29, 2010): 8222–29. http://dx.doi.org/10.5897/ajb10.827.

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43

Nurfadilah, Nurfadilah. "PENGARUH PENAMBAHAN TEPUNG BUAH MANGROV PEDADA (Sonneratia caseolaris) PADA MUTU DODOL KETAN." Jurnal Pengolahan Pangan 4, no. 1 (June 30, 2019): 26–32. http://dx.doi.org/10.31970/pangan.v4i1.22.

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Mangroves are plants that live on the shores of the coast with various types of mangroves, but the mangroves used in the study are pedada, European communities know him with designation Sonneratia caseolaris . Mangrove ecosystems have benefits economical that is results wood and notwood for example brackish water cultivation, ponds shrimp, tour a and others. Benefits ecological is in the form of protection for the ecosystem mainlandand the ocean, that is could to be anchoring abrasion or erosion wave or wind tight. Mangroves have value economical important because have rightdungan high arbohydrates. Research this aiming for knowing level substitution flour sticky rice and which produces mangrove mangrove flour dodol with organoleptic high quality . This study used a Randomized Block Design (RBD) with 5 treatments. From the results whole test organoleptic above assessed by penelis from level fondness color, aroma, taste, texture, and fondness whole showing that penelis more like level 10% substitution with use 20 grams of mangrove flour and 180 grams of flour sticky rice.
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Noerhartati, E., P. Y. Hernanda, M. Mujianto, D. Simamora, T. Widiartin, M. Maslihah, and N. W. Karyanto. "Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour." Journal of Physics: Conference Series 1469 (February 2020): 012132. http://dx.doi.org/10.1088/1742-6596/1469/1/012132.

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45

Rahmini, Rahmini, Dede Munawar, Wasis Senoaji, and Yuliantoro Baliadi. "Bio-ecology of Slender Black Rice Bug, Paraeucosmetus pallicornis in South Sulawesi." KnE Life Sciences 2, no. 6 (November 26, 2017): 648. http://dx.doi.org/10.18502/kls.v2i6.1087.

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A study on the bio-ecology of slender black rice bug, Paraeucosmetus pallicornis, was conducted in the research farm of Lolit Tungro, Lanrang, South Sulawesi, Indonesia. This pest is considered as new rice pest, attacking rice plant especially during generative stage. This pest inserts its stylet and then sucks the sap of the developing rice grain. Light trap was used to catch this pest. Yellow sticky trap and pitfall trap were used to determine the insect population and to find out when the pest infests the plant. Fifteen yellow sticky traps were set diagonally on rice field, and 10 pitfall traps were placed on the ground. The traps were placed on three plots as replication. On the first week of the study, it was found that the number of captured insects from the light trap during harvesting was 193. On the 2nd to 4th weeks, during fallow stubble, the captured insects were 135 -740. In the early of May, the field started to be ploughed as preparation for the next planting season. As the result, the number of insects captured decreased to 53 – 152 insects. The 2013 planting season was started in June. During this period, the bugs captured were only 1 – 3. This indicates that the bugs have already moved or migrated out of the rice field. The average number of eggs laid were 53.3 (1 pair), 124.8 (2 pairs), 142.5 (3 pairs), 202.3 (4 pairs), and 284 (5 pairs) and the average of hatch rate was 29.9%. The damaged rice grain was 38% grains/panicle (ranged 24.2-57.4%). This level of damage indicates that the P. pallicornis contributes to the reduction of rice yield. Keywords: Paraeucosmetus pallicornis, rice pest
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46

Zhang, Xiang Hong, Han Yang, Yan Jun Li, Li Jun Yin, and Can Duo Shen. "Study on Key Technology in Making Rice by High-Altitude Pressure Cooker." Applied Mechanics and Materials 224 (November 2012): 165–69. http://dx.doi.org/10.4028/www.scientific.net/amm.224.165.

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Proceeding from the starch pasting in high altitude, multiple factors such as pressure, moisture and temperature are analyzed carefully, which break through traditional technology, super-huge type pressure cooker with composite bottom equipping with 6 safety protection devices and matching application method are developed, which resolved the technical problems of cooking rice in plateau such as easily sticky, half-cooked and dry on top and watery at the bottom completely.
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47

Victor, Victor. "BUSINESS ANALYSIS OF CANVAS AND SWOT MODELS (CASE STUDY FOR CULINARY CROSSBREED CAKE "TN. XYZ")." Dinasti International Journal of Economics, Finance & Accounting 1, no. 3 (August 14, 2020): 515–25. http://dx.doi.org/10.38035/dijefa.v1i3.451.

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Basket cakes (some call them baskets), named after their printed basket-shaped containers, are cakes made from sticky rice flour and sugar and have a sticky and sticky texture. This cake is one of the typical cakes or mandatory Chinese New Year celebrations. "TN.XYZ" Basket Cake Business is a domestic company that makes basket cakes that are normally made and marketed each year before the Chinese New Year celebrations. The value proposition of “TN.XYZ” Basket Cake is a typical Peranakan cuisine that is marketed before the Chinese New Year. The channel chosen by the owner to verbally sell his products using traditional methods also uses digital technology via social media Instagram. In addition, the owner performs consignment storage in traditional markets and sells products to retail outlets as product demand increases. Customer relationship from Kue Basket "TN.XYZ" via social media Instagram. WhatsApp is also used to upload the results of testimonials from consumers who have already purchased "TN.XYZ" cake basket products through online media.
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48

Noviasari, Santi, Suba Santika Widara, and Slamet Budijanto. "Analogue Rice as The Vehicle of Public Nutrition Diversity." Jurnal Kesehatan Masyarakat 13, no. 1 (July 28, 2017): 18–27. http://dx.doi.org/10.15294/kemas.v13i1.8284.

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Analogue rice is artificial rice product made from non-rice raw material by extrusion technique, which can be the vehicle of public nutrition diversity. The objectives of this research were to formulate and characterize analogue rice made from of sorghum, mocaf and other additional material. The method of analogue rice production is by twin screw extruder hot extrusion done in 2013. The research steps were the formulation of analogue rice, sensory evaluation to choose the best formula, and physico-chemical characterization of the best formula. The best two samples that were chosen are analogue rice made from 30% sorghum flour, 15% cornstarch, and 15% arenga starch (analogue rice B) and analogue rice made from 30% mocaf and 30% cornstarch (analogue rice F). Analogue rice B has 21.72% of amylose (medium) with 4% of dietary fiber while analogue rice F has low amylose which is 14.49%, make it more sticky, with 4.21% of dietary fiber.
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49

Suklaw, N., and U. Ratanakamnuan. "Mechanical Properties and Biodegradability of Starch-based Biocomposite Films Reinforced with Microcrystalline Cellulose from Rice Embryo." Journal of Physics: Conference Series 2175, no. 1 (January 1, 2022): 012034. http://dx.doi.org/10.1088/1742-6596/2175/1/012034.

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Abstract In this research, glycerol-plasticized cassava starch/San Pa Tong sticky rice embryo plant microcrystalline cellulose (SPT-MCC) biocomposite films were prepared by solvent casting technique. SPT-MCC were extracted from sticky rice embryo plant by alkaline delignification process, bleached with hydrogen peroxide and hydrolysis with sulfuric acid, respectively. Effect of SPT-MCC content (0-60% wt% based on starch content) on thermal properties, mechanical properties and biodegradability of the biocomposite films were studied. Biodegradation of biocomposite films were investigated by soil burial test methods for 8 days. The biodegradability test results were compared with the degradation of three types commercial plastic bags. The result showed that thermal stability of biocomposite films decreased with the increasing of SPT-MCC addition while the tensile strength and Young’s Modulus of biocomposite films increased with the increment of SPT-MCC content. Starch-based biocomposite films reinforced with 10-40% wt% of SPT-MCC completely decomposed within 3 day, while the 50-60% wt% of SPT-MCC biocomposite films entirely degrade within 8 day.
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50

Indra, Akmal. "Rancang Bangun dan Pengujian Kinerja Mesin Pemisah Isi Biji Buah Durian." Jurnal Poli-Teknologi 19, no. 2 (November 5, 2020): 139–44. http://dx.doi.org/10.32722/pt.v19i2.2701.

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The making process of Lempuk Durian is almost same as Dodol’s, the difference is only at the mixing of sticky rice (ketan). Dodol is made with the mixing of sticky rice while Lempuk isn’t. Durian flesh is separated by its contents and then finely ground with a grinding machine. The process of separating the contents and seeds of durian fruit is still using conventional methods, by using a punch-filled basket while being pressed by hand. This way can cause injury to the hand, this way can cause injury to the hand, requires a long time and workers get tired more quickly. The purpose of this research is to make content and durian seed separator machines and conduct performance analysis. This content and durian seed separator machine has a capacity of 20kg / production. After testing and observing the durian seed separator machine, then the performance analysis is carried out to determine the ability of the machine. Machine working capacity (KKM) is obtained at 1 kg / minute with the value of the separation of contents and durian seeds of 87%.
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