Judul: Development of Potentially Functional Drink from Skimmed Milk Enriched with Red or Black Variety Rice Bran
Abstrak: Rice bran is a good source of antioxidants such as polyphenol compounds that are potentially formulated in skimmed milk drink. The objectives of this research were to develop potentially functional drink from skimmed milk enriched with red or black variety rice bran and to evaluate their physical, chemical and sensory qualities. The milk drinks were formulated with skimmed milk (95%) and sucrose (5%) as fixed formula. Considering the result of preliminary research, the addition of red or black variety rice bran at amount of 4, 6, 8% (w/w) and carboxy methyl cellulose (CMC) at amount of 0, 0.05, 0.1% (w/w) were based on fixed formula and water addition in ratio 4:1 (w/w) of water weight and total weight of skimmed milk powder, sucrose, rice bran, and CMC. The milk drink formula was selected based on total phenolic content (TPC), total anthocyanin content (TAC) and its antioxidant activities using DPPH and FRAP assay. Two selected formulas were characterized in terms of physical properties (viscosity and colour), chemical properties (pH, total soluble solid, and proximate), and sensory evaluation by rating hedonic. Red and black variety rice bran had high TPC with amount 512.19±43.91 and 1247.56±196.34 mg GAE/100 g, TAC with amount 1.94±0.19 and 40.69±4.21 mg C-3-G/100 g, respectively. Red and black variety rice bran also showed antioxidant activity based on DPPH assay (106.68±13.49 and 209.93±19.75 mmol Trolox/100 g, respectively) and FRAP assay (8.04±0.39 and 14.66±0.56 mmol FeSO4/100 g, respectively). The milk drink enriched with red variety rice bran, the highest content of TPC (33.83±1.00 mg GAE/100 mL), TAC (1.86±0.32 mg C-3-G/L), and antioxidant activities of DPPH (83.38±1.37 mmol Trolox/100 mL) and FRAP (0.43±0.01 mmol FeSO4/100 mL) by addition of 8% red variety rice bran and 0.05% CMC. The milk drink enriched with 8% black variety rice bran and 0.1% CMC showed the highest values in TPC (39.61±0.11 mg GAE/100 mL), DPPH (196.22±3.77 mmol Trolox/100 mL), FRAP (0.63±0.07 mmol FeSO4/ 100 mL) and TAC (5.53±0.03 mg C-3-G/L). Furthermore, the proximate analysis showed that the selected drinks had low fat content and high fiber content. Both milk drinks also were moderately liked on overall liking attribute. Based on its TPC, TAC and antioxidant activities, these milk drinks enriched with black and red variety rice bran are potentially developed as functional drinks.
Keyword: antioxidant activity, black and red variety rice bran, functional milk drink, skimmed milk

Judul: Physicochemical and Sensory Characteristics of Instant  Porridge Made from Rice Bran and Soybean Flour
Abstrak: Masyarakat pada era globalisasi seperti sekarang cenderung memilih mengonsumsi makanan secara praktis baik dari segi persiapan, pengolahan, maupun penyajian seperti makanan instan. Pengembangan produk baru berupa bubur instan dengan bahan dasar tepung bekatul dan tepung kedelai dilakukan sebagai salah satu bentuk produk pangan cepat saji alternatif. Penelitian ini bertujuan untuk memperoleh informasi mengenai formulasi bubur instan dengan bahan baku tepung bekatul dan tepung kedelai dengan menggunakan pengering double drum dryer serta hasil analisis organoleptik, kimia, dan fisik dari formula bubur instan terbaik. Penelitian ini terdiri dari 4 tahapan yaitu : persiapan bahan baku tepung bekatul dan tepung kedelai, formulasi pembuatan bubur instan, pembuatan bubur instan, dan uji organoleptik bubur instan serta analisis kimia dan fisik dari bubur instan formula terpilih. Bahan-bahan yang digunakan untuk pembuatan bubur instan yaitu, tepung bekatul, tepung kedelai, susu skim komersial, garam, gula pasir, dan perisa vanila. Penelitian ini terdiri dari 3 formula dengan rasio tepung bekatul dan tepung kedelai adalah F1 (1:4), F2 (1:6), dan F3 (1:8). Berdasarkan hasil uji organoleptik hedonic rating test diperoleh formula terbaik yaitu formula F3, dengan atribut aroma, warna, rasa, tekstur, maupun secara keseluruhan (overall) yang paling disukai oleh panelis. Berdasarkan hasil analisis kimia bubur instan formula terbaik diperoleh kadar air dan kadar lemak telah memenuhi standar SNI MP-ASI 01-7111.4-2005. Sedangkan, kadar abu, kadar lemak, dan kadar karbohidrat lebih tinggi dibanding SNI tersebut. Bubur instan formula F3 dapat diklaim sebagai pangan tinggi protein berdasarkan Perka BPOM Nomor 13 Tahun 2016. Hasil analisis fisik bubur instan formula F3 mengandung nilai densitas kamba yang telah sesuai dengan rentang densitas kamba bubur komersial, sedangkan nilai daya rehidrasi masih belum sesuai dengan beberapa penelitian lain., People in the era of globalization like now tend to choose to consume food practically both in terms of preparation, processing, and presentation such as instant food. The development of a new product in the form of instant porridge with the basic ingredients of bran flour and soybean flour is carried out as one form of alternative fast food products. This study aims to obtain information on the formulation of instant porridge with bran flour and soybean flour using a double drum dryer as well as the results of organoleptic, chemical, and physical analysis of the best instant porridge formula. This study consisted of 4 stages, namely: preparation of raw materials for bran flour and soybean flour, formulations for making instant porridge, making instant porridge, and organoleptic testing of instant porridge, and chemical and physical analysis of the selected formula instant porridge. The ingredients used for making instant porridge are bran flour, soybean flour, commercial skim milk, salt, granulated sugar, and vanilla flavor. This study consisted of 3 formulas with the ratio of rice bran flour and soybean flour F1 (1:4), F2 (1:6), and F3 (1:8). Based on the results of the organoleptic hedonic rating test, the best formula was obtained, namely the F3 formula, with the most preferred attributes of aroma, color, taste, texture, and overall (overall) by the panelists. Based on the results of the chemical analysis of instant porridge, the best formula obtained was that the water content
Keyword: Bubur instan, Pengering drum, Tepung bekatul, Tepung kedelai

Judul: : Persamaan Tunggal sebagai Representasi Kurva Komposit
Abstrak: A mathematical method is introduced to represent a composite curve based on an extension of analytic geometry. The representation is given either with a single equation or with two equations, in the case of parametric representation. This method permits the representation of composite curves in similar manner to the conventional representation of non-composite curves. Some mathematical tools, including Heaviside unit step function and periodizer function, are used in the establishment of a single equation. In this paper, regular equations of regular and irregular polygon, as well as composite curves of two dimensions, are implemented using a computer algebraic system, Mathematica.
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