Judul: Kemasan Exotherm Reaction Self-Heating dengan  Material Kalsium Oksida Cangkang Kerang Darah untuk Pangan Darurat Bubor  Paddas
Abstrak: Kebencanaan umumnya disebabkan oleh kejadian alam dan menyangkut juga kejadian luar biasa seperti pandemi covid 19. Konsep pengembangan pangan darurat mengharuskan kesesuaian dengan standar. Penelitian bertujuan menentukan reaktan kalsium oksida cangkang kerang darah pada kemasan exotherm reaction self-heating untuk pangan darurat bubor paddas. Penelitian meliputi pembuatan dan determinasi karakteristik bubor paddas untuk sajian harian pangan darurat, kalsinasi kalsium oksida dari cangkang kerang darah, rancangan dan determinasi karakteristik kemasan exotherm reaction self-heating dari kalsium oksida cangkang kerang darah untuk pangan darurat bubor paddas. Bubor paddas mengandung 510 kkal dengan serving size 380 g. Kalsium oksida cangkang kerang darah melalui kalsinasi 900°C selama 4 jam memiliki kristalisasi dengan entalpi -312,20 J/g dan -21,30 J/g. Perbandingan dengan air 1:2 dan nilai pH 11,68±0,49 dapat menghasilkan panas 6,72 kJ atau menghangatkan pangan darurat bubor paddas pada kemasan exotherm reaction self-heating dengan suhu 28 ℃ setelah kestabilan waktu 40 menit., Disasters are generally caused by natural events and also involve extraordinary events such as the COVID-19 pandemic. The concept of emergency food development requires compliance with standards. The research aims to determine the reaction of calcium oxide from blood clam shells in exothermic reaction self heating packaging for emergency food, specifically for bubor paddas. The research includes the production and determination of the characteristics of bubor paddas for daily emergency food consumption, calcination of calcium oxide from blood clam shells, the design and determination of the characteristics of exothermic reaction self-heating packaging from calcium oxide from blood clam shells for emergency food, specifically for bubor paddas. Bubor paddas contains 510 kcal with a serving size of 380 g. Calcium oxide from blood clam shells through calcination at 900°C for 4 hours has crystallization with enthalpy of -312.20 J/g and -21.30 J/g. A ratio of 1:2 with water and a pH value of 11.68±0.49 can generate heat of 6.72 kJ or warm the emergency food, specifically the bubor paddas, in the exothermic reaction self-heating packaging to a temperature of 28 ℃ after a stabilization time of 40 minutes.
Keyword: advanced packaging, covid 19 pandemic, ethnic food

Judul: Ready-to-eat rice in retort pouch packaging as an alternative of emergency food product
Abstrak: Indonesia is one of the countries that has a high level of natural disasters. The provision of food for refugees both from the government and the private sector is more in the form of instant noodles, rice and bottled water. Instant noodles and rice require a preparation process before they can be consumed. In conditions that do not yet allow for cooking, emergency food is needed that is ready to be eaten. Emergency food is a complete nutritious food product that contains 35-45% fat, 10-15% protein and 40-50% carbohydrates and is processed with the aim of meeting human energy needs in abnormal circumstances such as floods, landslides and earthquakes. Emergency food that has now been developed is in the form of military food. Other products in the form of rice packaged using canned packaging and fried rice packaged using retort pouch packaging. Another characteristic that must be met is to have adequate organoleptic standards and accepted by consumers. The processed food is processed using heat sterilization with a retort at a temperature of 110° C for 45 minutes. The use of retort for now still requires a very large cost if applied in disaster-prone places. In this study used a simpler technology that uses pressure cooker. The study is divided into 3 stages. The first stage is to determine the method and formula for heating rice in the retort pouch packaging. The formulation used is the ratio of rice to water of 140:60, 150:50, 160:40, 170:30 and 180:20. The tests carried out are hedonic tests and microbiological tests so that selected products are produced, namely in a formula with a ratio of 140 g of rice: 60 g of water. The selected product has a hardness value of 7305.45 gf, an elasticity value of 36.40%, a chewiness value of 2185.720 gf, and a stickiness value of -167.975 g.s. Alt results on aron rice samples (half-cooked) were 7.2×107 CFU/mL and on retort pouch (<25) CFU/mL retort pouch packaged rice. The second stage is to determine the operation time to reach a certain F0 value. The sample used is a selected product produced in the first stage. At this stage, a protein source of 15% is added in the form of pieces of cooked chicken meat into the package before the sterilization process is carried out. The selected sample produced an F0 value of 4.12 minutes at 110°C during a 45-minute warm- up starting from 40 minutes of CUT time. The third stage is testing the shelf life of samples with selected products that already know the value of the adequacy of the heat process. The parameters used are microbiological tests and organoleptic tests. Shelf life testing using the Arrhenius Model method. Samples were stored at 35°C, 45°C, and 55°C and observed every 7 days for 6 weeks. The results of shelf life testing based on the total number of microbes and organoleptic tests using the scoring method showed that ready-to-eat rice retort pouch packaging has a shelf life of 2 months 1 day at a storage temperature of 25 °C.
Keyword: disaster, emergency food, retort pouch, rice, sterilization

Judul: Tree berdiameter lima adalah graceful
Abstrak: This manuscript presents some proofs that every tree of diameter five is graceful. A graceful tree is a graph which has a graceful labelling. This labelling assigns absolute difference of connected vertices, such that the resulting edge labels are mutually distinct. There are three theorems to be considered. First theorem proves that every tree of diameter four is graceful. Second theorem proves that every tree of diameter five is graceful or nearly graceful. The third theorem improves the second theorem and shows that every tree of diameter five is nearly graceful, which can be transformed into graceful using some certain patterns.
Keyword: Graf, Pelabelan graceful, Bogor Agricultural University, Institut Pertanian Bogor, IPB