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Abstrak :
Starch is one of food component that contribute in defining textural properties of carbohydrat base fried food. The difference of amylose and amylopectin content in starch plays an important role in microstructural properties of food and may cause any different expansion and crispness to fried food. This research had studied amylose content effect on batter expansion and crispness during frying. This research aimed to develop expansion and crispness kinetic model as initial volume and frying time function, to develop kinetic model of frying temperature effect on batter expansion and crispness, and to define optimal amylose content and temperature on frying. Five amylose content levels (21, 25, 29, 33 and 37%) of mixed rice flour and corn starch dough were prepared by ratio flour:water 1:1,2. This flour water suspension were deep fat fried at frying temperature of 170 °C. The result had shown that amylose content were highly correlated to batter expansion and crispness.. High amylose content result in high expansion level and crispness. Batter volume changed during frying was saturated with first order kinetic. Amylose content, 1C,,,â?? was linearly correlated to expansion constant kri, when fried at 170 °C. Amylose content and batter crispness (sbreak) when fried at 170°C was exponentially correlated. Optimal amylose content on this research design was 37%.

Abstrak :
Penelitian ini membahas tentang kinerja perbaikan dermaga dengan opsi penambahan tiang miring dan bresing dari batang prategang. Struktur dermaga dan perbaikannya dimodelkan sesuai dengan data hasil penyelidikan lapangan dan validasi permodelan tanah berdasarkan simpangan terukur. Variasi model perbaikan terdiri dari inklinasi dan dimensi tiang miring, serta bentuk bresing dan gaya prategang. Parameter desain yang ditinjau berupa karakteristik dinamik struktur dan responnya terhadap beban gravitasi dan lateral. Hasil penelitian menunjukkan bahwa penambahan tiang miring dan bresing dalam arah memanjang dermaga lebih efektif untuk memperkecil simpangan struktur. Inklinasi tiang miring merupakan faktor dominan yang mempengaruhi simpangan sedangkan dimensi tiang miring dan gaya prategang mempengaruhi rasio tegangan.

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This study discussed about performance of dock structural reparation by adding batter piles and bracing of prestressed bars. Dock structur and it?s repairs was modeled according to the data of field investigation and validation of earth model according to measured displacement. Variation of repairation model consisted of inclination and dimension of batter pile, bracing shape and it?s prestress force. Reviewed design parameter was structural dynamic characteristics and structural response due gravitation and lateral load. Study results showed that addition of batter piles and bracing in the long side of dock was more effective to reduce structural displacement. Inclination of batter piles was significant factor to affect structural displacement, while dimension of batter pile and prestress force affecting stress ratio mostly.