Judul: Development of organic rice noodle and Pad Thai preparation
Abstrak: This study was aimed to develop rice noodle from broken organic Jasmin rice with addition of different additives. Physicocemical of flours were determined as dried rice noodle was prepared with wet casting method and determined in chemical, physical and cooking properties. The physicochemical properties of organic rice flour (ORF) in comparison with commercial rice flour (CRF) and tapioca flour (TPF) were significantly different (p<0.05). The ORF contained low amylose content compared with others (p<0.05). Swelling power of ORF (10.76) at higher temperature (85°C) was lower compared to others (12.37 for CRF and 21.33 for TRF). Water absorption index of ORF was significantly higher at ambient temperature but lower than CRF and TPF in higher temperature (p<0.05). There was no significant difference in term of water solubility index between ORF and CRF both at ambient and high temperature (p>0.05). Addition of 1% (w/w) microbial transglutaminase (MTGase) increased yellowness of cooked rice noodle from -1.34 to 8.23 as well as improved tensile strength and cooking weight when compared to control (p<0.05). Addition of glycerol mono-stearate (GMS) 1% (w/w) significantly increased hardness (787.03g to 1331.00g) of cooked rice noodle as well as increased cooking loss (7.43% to 10.86%) (p<0.05). Addition of 2% (w/w) NaCl improved the noodle quality significantly in tensile strength (42.91g to 59.24g) and cooking loss (7.43% to 4.78%) (p<0.05). Rice noodle with 2% (w/w) NaCl addition was chosen and compared to the commercial rice noodle in the form of Pad Thai dish. The commercial rice noodle was significantly superior to the developed rice noodle on textural properties and sensory ratings in terms of overall acceptability, firmness, elasticity and stickiness (p<0.05). Further study should be finding or modifying process parameters of organic rice noodle such as combining flours or other additives addition to improve noodle quality that comparable to commercial rice noodle, especially the textural properties
Keyword: pad thai, rice noodle, organic food, rice flour, cooking properties

Judul: Rheological characteristic of corn noodles made with extrusion process
Abstrak: This research generally aimed to prepare corn-based noodles which have good elasticity and low cooking loss by using extrusion process. In detail, this research has the objective to: (1) study the effects of particle sizes, amounts of corn flour and corn starch in water, concentration of salt in corn flour and corn starch on gelatinization profile; (2) to optimize corn noodle extrusion using RSM, and (3) to study the effect of salt addition and number of passing in extruder on corn noodle characteristics. The gelatinization profile of corn flour and corn starch were characterized by Brabender Visco Amylograph type D-4100 Duisburg. Corn noodles were prepared by Scientific Laboratory Single Screw Extruder type LE25-30/C from Labtech Engineering Co. Ltd., Thailand. Process optimization was conducted by using response surface methodology (RSM) with four parameters, i.e., 1) firmness; 2) stickiness, 3) elongation and 4) cooking loss. Firmness and stickness was set in range, elongation was set in maximum, and cooking loss was set in minimum. It was found that the initial temperature and maximum temperature of gelatinization increased and peak viscosity decreased with the increase of particle sizes. Increasing concentration of corn flour and corn starch in water tended to decrease maximum temperature of gelatinization and increase peak viscosity, but it had no significant effect on initial temperature. The addition of sodium chloride Process optimization showed that the optimum condition, with a desirability of 0.835, was achieved by the combination of 70% (dry basis) dough’s moisture content with the extruder temperature is 90in corn flour increased significantly initial gelatinization temperature, maximum temperature of gelatinization, peak viscosity and cold viscosity. In the case of corn starch, the addition of sodium chloride 1% increased initial temperature and peak viscosity, but the addition more than 1% of concentration had no significant effect. The addition of sodium carbonate in corn flour and corn starch increased the initial temperature and peak viscosity, but decreased maximum temperature of gelatinization and cold viscosity. o In general, this research showed that firmness of corn noodle decreased by the increased of salt addition and by number of passing in extruder. In sodium carbonate addition, the optimum condition was obtained at moisture content of 80% (dry basis), salt concentration of 0.11 or 0.12%, and number of passing in extruder for 3 times (desirability 0.836). Under this optimum condition, predicted by RSM, corn noodles has firmness of 2242.29 gf, stickiness of -58.83 gf, elongation of 418.81%, and cooking loss of 3.66%. In sodium chloride addition, the optimum condition was achieved at moisture content of 80% (dry basis), salt concentration 2%, and number of passing for 3 times (desirability 0.877). Under this condition, predicted by RSM, corn noodles has firmness of 1855.23 gf, stickiness of -35.86 gf, elongation of 576.38%, and cooking loss of 2.62%.
Keyword: Corn starch, Wheat salt noodle

Judul: Penyelesaian Masalah Pelabelan Graf vertex Magic pada Graf Cycle Sederhana
Abstrak: Graf vertex magic adalah suatu graf memiliki nilai bilangan magic yang sama pada masing-masing vertex yang berbeda. Graf cycle sederhana adalah suatu walk tertutup yang mengandung setidaknya tiga vertex, semua vertex-nya berbeda dan setiap vertex terhubungkan oleh satu edge.
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