Judul: Persaingan Iklan Informatif Suatu Model Teori Permainan
Abstrak: Karya ilmiah ini membahas suatu kompetisi antara dua perusabaan dalam memperebutkan pangsa pasar dari suatu pasar yang berbentuk linear dengan ukuran tetap. Biaya produksi merupakan informasi yang rabasia dari suatu perusabaan sehingga perusabaan yang satu tidak bisa mengetabui secara pasti biaya produksi perusahaan yang lainnya. Perusabaan harns mengumumkan harga produkuya melalui penerbitan katalog harga sebelum perusabaan itu mengetahui biaya produksinya sendiri. Biaya penerbitan katalog harga ini sangat kecil sehingga diabaikan. Perusahaan dapat mengubab harga produkuya setelah perusahaan itu mengetahui besarnya biaya produksi. Perubahan harga ini harus diumumkan melalui pembuatan suatu iklan tentang perubaban harga. Biaya pengiklanan lebih besar dari nol.
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Judul: Persaingan Harga Dan Lokasi Perluasan Model Hotelling
Abstrak: Setiap produsen biasanya diasumsikan memaksimumkan imbalan (laba) yang diperolehnya dan karena itulab produsen harns mampu menentukan strategi yang efektifuntuk melawan pesaingnya. Karya ilmiab ini memberikan analisis persaingan spasial duopoli dengan variabel strategi berupa harga, lokasi, serta harga dan lokasi. Pasar berbentuk garis lurus (linear) dan konsumen menyebar merata di sepanjang pasar. Biaya transportasi dibebankan kepada konsumen. Karena produk yang ditawarkan bersifat homogen maka konsumen akan membeli produk dengan harga pembelian yang terendab
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Judul: Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
Abstrak: Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were : (1) to increase the resistant starch content of Mocaf through heating-cooling cycles, (2) to use the modified Mocaf in Mocaf dried noodle production. The research was conducted in the following 4 (four) steps, namely : (1) characterizing of native Mocaf, ( 2 ) Determination the optimum combination of flour-water ratio and temperature that produced the highest level of resistant starch, (3) Modifying of Mocaf through heating-cooling cycles, (4) Production of dried noodles using modified Mocaf having the highest resistant starch content. The resulting product dried noodles made an analysis of resistant starch content as well as an assessment of the overall sensory attributes by 79 untrained panelists with hedonic rating test method. The native Mocaf contained starch (67.47%), amylose (36.73%), amylopectin (30.74%), and resistant starch (0.79%). The analysis by RVA showed that native Mocaf had an A-type starch gelatinization profile. The optimum conditions to increase the resistant starch content of Mocaf was flour-water ratio of 1:3.44 (w/w) and heating at 79.93o C. The resistant starch contents as results of 1, 2, and 3 heating-cooling cycles were 4.16%, 6.30% and 8.73% respectively. Addition of 15% and 25% modified Mocaf (3 cycles) in Mocaf dried noodle production increased the resistant starch content up to 3.77% and 4.43% respectively. Some characteristics of the Mocaf dried noodles were cooking loss of between 16.50% and 23,07%, optimum cooking time of 13:01 to 12:01 minutes, water absorption of 126.66% to 169.63%, and rehydration weight of 189.79% to 233.01%. The hardness of Mocaf dried noodle was 423.9 gf. Modified Mocaf substitution of 15% and 25% caused the hardness were 357.7 gf and 266.8 gf respectively. Based on the hedonic evaluation the noodle hardness was between hard slightly and not hard while assessment of overall attribute was between neutral to rather like.
Keyword: Mocaf, resistant starch type III ( RS3 ), noodles