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Articles by Sukamto
Total Records ( 3 ) for Sukamto
  Sukamto , Mei Fita Asri Untari , H. Dwi Prasetyawati Dyah and Asep Ardiyanto
  Merapi is one of at least 129 active volcanoes in Indonesia and part of the Pacific "Ring of Fire" which is a series of fault lines stretching from the Western Hemisphere through Japan and Southeast Asia. The 2,914 m volcano which last erupted 12 years ago has shown heightened activity in recent days, spewing dust from its crater and occasionally sending out streams of lava. Merapi’s last major eruption was in 1994 when heat clouds killed more than 60 people and 6,000 others were forced to evacuate. It also, erupted in 1976, killing 28 people and leaving 1,176 people homeless. The purpose of this research is to develop digital media to be used in disaster mitigation related to the eruption of Mount Merapi for elementary students living on the slopes of Mount Merapi. Disaster mitigation is a series of efforts to reduce the risk of disaster, through physical development, awareness and capacity building to deal with the threat of disaster. Disaster mitigation is an activity that serves as an action to reduce the impact of a disaster or an effort undertaken to reduce the number of victims when a disaster occurs including both casualties and property. The results of the initial needs analysis show that there is a need for digital media in disaster mitigation to be used in early learning by elementary school students.
  Sukamto , M. Sui , Sudiyono , P. Domas Galih and Fatimah Karim
  Background and Objective: Black komak seeds (Dolichos lablab) are a potential source of protein. Protein from seeds is thought to contain a protein fraction that is resistant to pepsin. The purpose of this study was to separate the protein fractions that are resistant to pepsin. Materials and Methods: The protein fraction was isolated from komak seed flour. Hydrolysis was performed in vitro; the protein isolates were hydrolyzed using pepsin at 37°C for 30 min in a water bath. A 0.05 M HCl solution was used as a buffer. The ratio between the protein and pepsin was 100:1. The solution was diluted to 5%. Proteins resistant to pepsin were separated and further fractionated into 7S and 11S protein fractions. Results: This study showed that pepsin could only hydrolyze some proteins. The amount of protein resistant to pepsin was 67.93 g/100 g. The 7S protein fraction was dominant compared with the 11S protein fraction. The ratio between the 7S protein fraction and the 11S protein fraction was 18.84: 1.00. Both fractions had different functional properties compared with their protein isolates. Fraction 7S consisted of 3 dominant bands with molecular weights of 41.21, 35.48 and 25.11 kDa. Fraction 11S consisted of 2 dominant bands with molecular weights of 35.48 and 28.18 kDa. Both fractions contained globulin proteins and their functional properties were different from the native protein fractions. Conclusion: This study found that pepsin can be used to separate the protein fraction that is dominated by globulins, specifically the 7S globulin fraction of protein. The 7S globulin fraction has the potential to be developed as a functional food ingredient.
  Sukamto , Sudiyono and Patria Domas Galih
  Background and Objective: Lablab bean seeds (Dolichos lablab) contain high protein and resistant starch. The resistant starch possesses an important function for health. However, it has poor functional properties, so its use in food products is limited. The purpose of this study was to improve the functional properties of starch from lablab bean seeds by interacting it with proteins and gum xanthan. Materials and Methods: Starch was isolated from the flour that has been made free from fat and protein. The interaction between lablab bean seed starch with protein fraction and xanthan gum was conducted using the following steps: Five gram protein fraction was mixed with xanthan gum in the amounts of 0.1, 0.2 and 0.3 g and without xanthan gum as a control. The mixture was diluted in 100 mL water using a 250 mL beaker glass and was brought to a pH of 7 using 0.1 M NaOH . The solution was stirred for 10 min until homogeneous. A total of100 g (dry weight) of lablab bean seed starch was added to each treatment and stirred. In all treatments, the mixture was heated to 120°C for 2 h and cooled in a desiccator for 1 h. The flours were crushed and sieved with a (100 sized) mash and were observed. A randomized block design was used for this study. Results: The functional properties of starch after interacting with protein (5%) and gum xanthan (0.1-0.3%) were better than those without interaction, especially in functionality related to viscosity, swelling power, water holding capacity and emulsion capacity; however, the gelatinization temperature rose above 80°C while starch only requires 76°C. Conclusion: This study found that functional properties of starch interacted with 5% protein and 0.2% gum xanthan yielded the best flour. It is recommended to be used as an ingredient for food products such as noodles, bread, biscuits, snacks and others.
 
 
 
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