Hania Ariane/F24188006

TUTORIAL ASSIGNMENT #3
ILLUSTRATIONS IN SCIENTIFIC WRITING

Table 1 Demographic characteristics of respondents to the food safety knowledge survey

Demography characteristic Frequency (person) Percentage (%)

Age*
Young (< 36,5 years) 16 53,33
Old (≥ 36, years) 14 46,67
Education*
Lowly (elementary, junior high school) 30 100,00
Highly (high school, diploma, bachelor) 0 0,00
Income per month*
< Rp750.000,00 9 30,00
Rp750.000,00 - Rp1.250.000,00 18 60,00
Rp1.250.000,00 - Rp2.000.000,00 3 10,00
> Rp2.500.000,00 0 0,00
Number of children of primary school age*
1 child 25 83,33
2-3 children 5 16,67
> 3 child 0 0,00
*N = 30 respondents

Table 2 Results of Proximate Analysis of 5 Starches

Starch type
Analysis
Modified starch Modified Modified Reference
parameter Native
1 starch 2 starch 3 starch
Moisture (wb*) 10,71 11,45 10,79 10,06 9,64
(%)
Ash (db**) (%) 0,03 0,13 0,06 0,22 0,19
Protein (db**)
(%) 0,19 0,08 0,14 0,16 0,54

Fat (db**) (%) 0,98 0,63 0,82 0,72 0,83

Carbohydrate
(db**) (%) 98,67 98,98 98,92 98,86 98,20
*wb: wet basis
**db: dry basis
Hania Ariane/F24188006

9
y = 0.28x + 5.98

Total of lactic acid bacteria (log CFU/mL)

8 R² = 0.2961
7
6
5
4 y = 0.63x + 2.91
3 R² = 0.5889

2
1
0
0 4 24 48 72
Fermentation time (hour)

Tempe inoculated with pathogen bacteria Tempeh inoculated with lactic acid bacteria

Figure 1 The growth of LAB (Lactic Acid Bacteria) during tempeh

fermentation

92

90

88
Elasticity of white bread (%)

86

84
Water 75%
82
Water 85%
80
Water 95%
78

76

74

72
2 3.5 5
Gum concentration (%)

Figure 2 The effects of water addition and gum concentration

on the elasticity of white bread
Hania Ariane/F24188006

Good for teeth

Better taste 7%
7%

Maintaining
health 47%
Diet
15%

Not too
sweet 24%

Figure 3 The percentage of reasons of respondents choose less

sugar products
Hania Ariane
F24188006
Polished
sorghum grain

Washing

Water
(sorghum:water = 1:2) Addition of water

Steaming (30 minutes)

Cooked sorghum grain

Drying using drum dryer

Dried
Dried sorghum flake
sorghum flake

Grinding

Cooked
sorghum flour

Figure 4 The flow chart of the processing of cooked sorghum flour