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Y Marsono
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food Supriyanto .; Budi Rahardjo; Y Marsono; Supranto .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Simultaneous heat and mass (moisture and oil) transfer process that occured during the frying process is modeled mathematically using the basic principal heat and mass transfer processes. Heat transfer within material was predicted by Fourier’s law of the conduction heat transfer mechanism, while mass transfer within material was formulated with Fick’s law of diffusion mechanism. The objective of this study was to develop mathematical model of the heat, moisture and oil transfer that occur simultaneously on the starchy food during the frying process. Solution of the model with numerical analysis using implicit finite difference method of Crank-Nicolson. The simulation output the model was presented as temperature, moisture and oil profiles during frying process.. Slabs of dried dough corn powder were fried in the fresh coconut oil at 1800C during 36 minutes . Temperature of material was recorded with datalogger during frying process, and some of sampel were taken from deep fryer at certain time for being measured its moisture and oil content. The model was verified with experimental data of temperature, moisture and oil profiles. It was obtained from this research that the simulation output and the experimental data was in a good agreement. Key words : Frying process, mathematical model, heat and mass transfer
Effect of Red Bean Diet on Blood Glucose Concentration of Alloxan-Induced Diabetic Rats Y Marsono; Zuheid Noor; Fitri Rahmawati
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Hypoglycemic response of red bean were evaluated in alloxan-induced diabetic rats. The objective of this research was to evaluate the effect of red bean (Vigna umbellata) diet compare with soy bean diet on blood glucose concentration in alloxan-induced diabetic rats. Thirty male Sprague-Dawley (SD) rats (250-300 g) were diabetic induced by alloxan injection (80 mg/kg of body weight by intra muscular injection). They were divided into three groups of ten rats. They were fed (1) Standard diet (STD), (2) Red bean diet (KM), and (3) Soy bean diet (KD) for 28 days. Concentration of serum glucose were determined before injection (0 day),after injection (day 17th) and every sweek during diet intervention (day 24,31,38 and 45th) It was found that alloxan injection increased serum glucose concentration of STD, KM, and KD rats. After 28 days intervention, red bean decreased the serum glucose concentration from 217, 87 mg/dL to 57,70 mg/dL (69 %) in KM groups and from 218,94 mg/dL to 76,82 mg/dL (65 %) in KD groups, but standard diet (STD) were decreased less than both of KM and KD diet. Key words : Diabetic, alloxan-induced, hypoglicemic, red bean, and soy bean
Co-Authors Budi Rahardjo FITRI RAHMAWATI Supranto . Supriyanto . Zuheid Noor