Judul: Pengembangan Produk Baru Pembuatan WIP Flakes Kacang Tunggak (Vigna unguiculata) di PT GarudaFood Putra Putri Jaya
Abstrak: Nowadays on trading, focused to raw material storage problem because their limited characteristics such as short shelf-life, long storage can damage the raw material. The Food Industry try to improve a unique characteristic product which this product can be easily stored, have a long shelf-life and could be used for further processing circuits. Flakes were one type of food that had shape in the form of small flakes and categorized as a dry product that had very low moisture content. Currently only flakes were widely used as cereal for breakfast. However,in this research, flakes would be used as a Work in Process (WIP) product which was as intermediate products. The selection of raw materials for the flakes fell to the cowpea (Vigna unguiculata L.). In the cowpea flakes manufacturing process, there were several critical stages such as soaking, steaming and drying. The resulting flakes are expected to have good rehydration capability, final moisture content less than 10 % and already pre-gelatinized that can be used as processing material.
Keyword: rehydration, gelatinization, steaming, soaking, flakes, Cowpea

Judul: Karakterisasi Produk Ekstrusi Dari Campuran Jagung, Umbi Ganyong Dan Umbi Garut
Abstrak: The objective of this study was to determine the most acceptable formulation of corn based extrusion product mixed with cowpea grits and canna flours or cowpea grits and arrowroot flours based on their chemical and physical qualities. In the first step, the ratio of corn grits with canna flours or arrowroot flours was determined. In the second step, the most acceptable mixture of corn grits and canna or arrowroot with cowpea grits were formulated. The product were analyzed in terms of chemical analyses (proximate, dietary fiber, and crude fiber) and physical analyses (degree of gelatinization, expansion ratio, crispiness, oil absorption capacity, water absorption index, water solubility index, and color). It was shown that the most acceptable ratio of corn grits with canna flours (Formula 1) or arrowroot flours (Formula 2) was 60:40 for both formulation. When the mixture was combined with cowpea grits, the acceptable ratios were 51:34:15 for Formula 1 and 57:38:5 for Formula 2. The chemical analysis showed that Formula 1 (corn grits, canna flours and cowpea grits) had high protein (8,50%), carbohydrate (81,78%), dietary fiber (19,43%), and fiber (8,31%). The physical analyses showed that the product had high degree of gelatinization (>100%), expansion ratio (505,56%), and crispiness (2167,20%). The oil absorption capacity, water absorption index, water solubility index and color of the product were 5,91 ml/g, 0,05 g/ml, 4,12 ml/g, and 52,48 (L value), respectively. The second Formula 2 (corn grits, arrowroot flours and cowpea grits) also contained high protein (7,89%), carbohydrate (82,83%), dietary fiber (9,94%), and fiber 5,37%. The degree of gelatinization, expansion ratio and crispiness of the products were >100%, 593,33%, 1733,80%, respectively. The oil absorption capacity, water absorption index, water solubility index and color of the products were 6,13 ml/g, 4,20 ml/g, 0,06 g/ml and 56,70 (L value), respectively.
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Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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