Judul: Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi
Abstrak: Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this study, arenga starch and sago starch were being used and compared with arenga starch and sago starch modified by Heat Moisture Treatment (HMT) method as filler for meatballs. Modified starch with HMT method can alter the physical characteristics, such as starch gelatinization temperature shift, cohesiveness, solulability and hardness. Each of these types of meatballs are distinguished by the use of starch concentration of 5%, 10 %, 15 %, and 20 % of the total starch dough. Analysis texture profile conducted using instrumental texture analyzer TA-XT2i and organoleptic (ISO 11036). In addition, Pearson correlation was done to show the relationship of these two analyzes. Texture parameters were measured, among others; hardness, cohesiveness, springiness, chewiness, and gumminess. Both analysis showed that meatballs made of Arenga native starch had the best texture and was the most liked by the panelists. Pearson correlations showed a positive relationship to the parameters of hardness, chewiness, and gumminess, while springiness negatively related
Keyword: Bogor Agricultural University (IPB), Sago, Starch, Meatball, HMT, Arenga

Judul: The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
Abstrak: Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for certain types of processing in noodles manufacturing. Physical modification such as heat moisture treatment is applied in order to improve starch physical properties. It is expected to make the starch more suitable for starch noodles manufacturing. This study aims to analyze starch noodles made from sago and arenga starches in their native, HMT, and composite (ratio 1:1) forms based on the quality parameter measured (cooking quality and textural quality) and also to compare which starch noodles that has better qualities. Heat moisture treatment was conducted with autoclaving the starch (20% moisture content) for 60 min for sago starch and 90 min for arenga starch at the temperature of 120oC. Starch noodles were made by kneading, extruding, boiling, cooling and drying. Based on cooking quality, HMT had significantly lowered the cooking quality where the HMT sago and arenga starch noodles had higher cooking loss (19.26% & 19.34%) and longer cooking time (7min & 8min) compare to starch noodles made from native sago and arenga starches. On their textural properties, HMT sago and arenga starch noodles had lower extension modulus but less sticky (lower adhesiveness value) compare to starch noodles made from native sago and arenga starches.
Keyword: Bogor Agricultural University (IPB), noodles, heat moisture treatment, starch, arenga, saga

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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