I love my beautiful ordinary life

Start Countdown! Five, four, three, two, one! Saehae Bock Mani Ba Deu Sei Yo!!!
Happy New Year 2010!!! Let God lead our whole live in 2010. He prepare so many things for us there. And I wish my dreams come true in this year.
Last night is beautiful moment which I have. I spent tonight with my family (cooking, shopping, and many more) and watched nhk (but it's failed) I tried until I got tired and I fallen asleep so I missed their perfomance in CDTV New Year's eve on TBS. But my dad wake me up, so I didn't missed new year changed and the most important is FIREWORKS. Thank you, Dad. hontou ni arigatou gozaimasu
I hope there's a lot of good things which happen to me this year

my thesis

ABSTRACT

THE CHANGES KINETICS MODEL MECHANICAL PROPERTIES OF BREADFRUIT STICK DURING PRESSURE COOKING

Written by
Juliana Maisyara
05/186391/TP/08367

Puffing is a process which injects gas into the product and causes a gas expansion that will be released to expand the cellular structure of the product so that the material structure becomes porous. The purpose of this research is to determine optimum puffing condition to yield breadfruit with fine physical and organoleptic characteristics, with emphasizing at changes kinetics analysis mechanical properties of breadfruit stick during pressure cooking.
This research was done by placing breadfruit sticks (4 samples) to puffing chamber using pressure (4 – 6 atm) and temperature (135 – 165oC) variants for 15 – 34 minutes. Mechanical properties and volume changes of breadfruit obtain during action cooking with pressure. Mechanical properties are measured as rupture tension and deformation (D) using Universal Testing Machine to determine rupture strain and apparent of modulus elastisity (Eapp). Meanwhile, volume change is measured as increasing or decreasing sample assumed as block shape. The changes of breadfruit mechanical properties during cooked with pressure follow the first order of the kinetic model to determine volume and hardness of material change rate constant values.
The result shows that temperature and pressure puffing influence the mechanical properties and volume changes. Higher temperature and pressure cooking cause greater volume and hardness of material change rate constant values. It causes lower rupture tension and apparent of modulus elastisity (Eapp), which produces a crispy texture breadfruit stick. By organoleptic test (texture, ripe, and color), the optimum product qualities in terms of volume changes (0.56 times), hardness (1.04 N/mm2), and apparent of modulus elastisity (2.87 N/mm2) were obtained at puffing temperature of 165 oC, puffing pressure of 5 atm, and puffing time of 22 minutes.


Key Word: Breadfruit, Puffing, Mechanical Properties, Temperature, Pressure