The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.

In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combined with HMT at 30% moisture at 110°C for 16 hrs. The results showed that the dual modification process decreased the whiteness, amylose content, swelling power, solubility, setback viscosity, and breakdown viscosity of the jack bean starch. On the contrary, it led to an increase in the water adsorption, paste clarity, pasting temperature and stability ratio of the starch. The stability ratio of native jack bean starch, the sample treated by the single annealing, and the dual modification were 0.56, 0.62, and 0.86, respectively, indicating that the sample treated with dual modification was more stable at high temperature and shear stress. The dual modification did not affect the crystalline xray diffraction patterns. The findings emphasized the potential of using a dual modification to alternate the characteristic of jack bean starch.

The diversity of Indonesian local food sources has potential to be developed for supporting food security based development of local food diversification. Canna tubers (Canna edulis) and lima beans (Phaseolus lunatus) are two local commodities in Indonesia which under is utilization and has limited assessment to its characteristics. This study aimed at determining the best formula of composite flour based on physical and chemical properties of composite flour produced. There were three formulas, F1 for 85% of canna flour and 15%of lima beans flour, F2 for 70% of canna flour and 30% of lima beans flour and F3 for 55% of canna flour and 45% of lima beans flour. Physical and chemical analyses were conducted and completely randomized design was used. De Garmo analysis was then used to determine the highest effectiveness index from the three formulas developed in this study and F3 demonstrated the highest effectiveness index (0.545) among three formulas evaluated. Thus, formula (F3) was selected as the best composite of the flour developed from canna flour and lima beans flour.

EFFECT OF ANNEALING PROCESS ON PHYSICOCHEMICAL, MORPHOLOGICAL AND GELATINIZATION PROPERTIES OF CEREAL STARCHES

This study aimed to determine the level of interest and consumer satisfaction with implementing food safety in Brownies Cinta Mojosongo Urban Village, Surakarta. This quantitative descriptive study uses a sample of 100 Brownies Cinta customers who have visited Brownies Cinta twice. Data collection uses the survey method, and data analysis uses two analytical techniques: the CSI (Customer Satisfaction Index) method and the IPA (Importance Performance Analysis) method. The results showed that the order of importance of food safety indicators from the most important were buildings and facilities, production equipment, storage, production location/environment, process control, employee health and hygiene, water supply, hygiene facilities (hand washing), employee training, facilities hygiene (COVID protocol). The analysis results on the CSI method obtained a value of 84.54%, which means that consumers are satisfied with the food safety implementation carried out by Brownies Cinta Mojosongo. The analysis using the IPA method shows that the food safety indicator that needs to be improved is the production location/environment.

Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become typical souvenirs of Madiun Regency. The cocoa farmers in Randualas Village, Kare District, Madiun Regency have received counseling on the processing of cocoa beans into ready-to-consume chocolate products. However, the chocolate product was wraped in only an HDPE plastic layer which was less attractive to consumers, so it is necessary to improve the quality of the chocolate packaging. This community empowerment aims to increase the ability of cocoa farmers (partners) to package chocolate products properly and attractively so it will further increase the economic value of their chocolate product. The activities are education and counseling about the importance of packaging for chocolate products and how to design good and attractive packaging. Monitoring and evaluation were also carried out by filling out questionnaires by participants regarding the level of understanding of the material before and after being presented. The result showed that the partners understand the importance of packaging in food products in general and packaging for chocolate products in particular. It was evidenced that after counseling, up to 50% of participants understand the importance of packaging in the food packaging process and 50% of participants understand the criteria for good packaging for chocolate products.