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: Formulasi dan Karakterisasi Nasi Dalam Kemasan Kaleng sebagai Alternatif Pangan Darurat.
Abstrak: An ideal emergency food must be able to fulfill the basic energy requirement of human which is equal to 2100 kcal per day, convenient and easy to distribute. This research aimed at contributing to the creation of healthy, nutritious and safe emegency food in the form of canned rice. Rice was chosen as the major staple food in Indonesia. Besides, to enrich the nutrition content of the product, eggwhite powder and margarine were added as the source of protein and fat. In the first step, the 4 formula were developed based the results of proximate analysis on raw materials content. All of the 4 formula were hypothesized to be able to fulfill the standard of energy distribution of protein (10-15%), fat (35-45%) and carbohydrate (40-50%). The 4 formula were canned and sterilized at 121.1oC for 40 minutes while the Fo value of this product was determined 15 minutes based on heat penetration test results. The best formula was selected based on several criteria which were sensorical properties, physical properties (color and texture) and also final proximate analysis results. The selected formula was Formula IV which contained 30% of carbohydrate, 6% of protein and 10% of fat and received the highest hedonic rating from 70 untrained panelists. The total energy contribution from the selected formula was 600 kcal and it is recommended to consume this product at least 3-4 times per day to fulfill the daily energy requirement. The last phase of this research was shelf life determination of seleted formula by using Accelerated Storage Study (ASS) for 6 weeks with sensorical properties (color, aroma, taste and texture) using 6 trained panelists and physical properties (color and hardness) observed. Based on the shelf determination using texture as the critical parameter when stored at 30oC, the shelf life of this product was projected up to 516 days and the followed the first order reaction kinetics
Keyword: 

Judul: Dekomposisi Nilai Singular pada Matriks Kompleks Toeplitz Bidiagonal Atas.
Abstrak: Dekomposisi nilai singular merupakan salah satu metode faktorisasi matriks berdasarkan nilai singular dan vektor singularnya. Dekomposisi nilai singular bertujuan untuk memfaktorisasi suatu matriks �������� berukuran �������� × �������� menjadi bentuk �������������������������������� dengan �������� merupakan matriks berukuran �������� × �������� , �������� merupakan matriks berukuran �������� × �������� dan �������� merupakan matriks berukuran �������� × ��������. Pada karya ilmiah ini, dibahas dekomposisi nilai singular pada matriks kompleks Toeplitz bidiagonal atas berukuran �������� × (�������� + 1).
Keyword: dekomposisi nilai singular, matriks Toeplitz, matriks bidiagonal atas, matriks kompleks