Judul: Gelatinization and Retrogradation Process of Sago Starch to Produce Resistant Starch of Type III and Its Apllication for Noodle Production.
Abstrak: Resistant starch of type III is one of the resistant starch typesformed by amylose retrogradation of gelatinized starch. It has some physiological effects to health such as controlling the increase of blood glucose, improving the concentration of fecal butyric acid, andhaving low glycemic index.This study was undertaken to determine an optimum ratio of starch to water, gelatinization temperature, and the number of gelatinization and retrogradation cycle that produced the highest level of resistant starch. In addition, substituted gelatinized and retrogradated starch in producing noodle. The research was conducted in the following steps: (1) characterizing of native starch of sago, (2) determining an optimum ratio of starch to water, and gelatinization temperature that produced the highest level of resistant starch that used response surface methodology, (3) cycling of gelatinization and retrogradation process (4) substituting gelatinized and retrograded starch in producing noodle. The characters gelatinized and retrogradated starch evaluated were granule shape and size, birefringence, X-ray diffraction pattern, relative crystallinity, resistant starch, starch digestibility, syneresis, amylose leaching, degree of whiteness, gel strength and pasting profiles. Sago starch with the highest resistant starch was used to substitute native starch for noodle production. The ratio of native starch to gelatinized and retrogradatedsago starchwas 100:0%, 85:15%, and 75:25%. Substitution level of gelatinized and retrogradated starchin producing noodle was determined by sensory evaluation by 70 panelists using rating hedonic test method which based on the overall attributes. The optimum conditions, namely the ratio of starch to water was 1:2,23, the gelatinization temperature was 77 oC, produced the highest resistant starch content of 7.82% at three times gelatinization and retrogradation cycles. It caused decrease in sago starch characteristics such as the digestibility of starch, amylose leaching, and gel strength if compared to native starch. On the other hand,some of the characteristics of sago starch such as resistant starch content, relative crystallinity, pasting temperature, relative setback viscosity, and syneresis increased ascompared to native starch. Three times gelatinization and retrogradation cycles also resulted in loss of birefringence of starch sago and the rupture of sago starch granules. The overall sensory attribute of noodle which was substituted by 25% gelatinized and retrograded starch of three times cycles was not significantly different if compared to noodle control. The noodle has resistant starch content of 4.33%, cooking time of 22.01 minutes, rehydration weight of 175.84%, water absorption of 132.78%, cooking loss of 44.90%, hardness of 391.53 gf, adhesiveness of - 23.73 gf, cohessiveness of 0.83, elasticity of 0.95, and elongation of 188.25%.
Keyword: gelatinization, retrogradation, resistant starch, sago starch

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

Judul: Deteksi kecurangan pada jaringan telekomunikasi menggunakan metode data mining
Abstrak: Kecurangan atau fraud menurut Association of Certified Examiners (ACFE). didefinisikan sebagai "the use of one's occupation for personal enrichment through the deliberate misuse od application of the employing organization's resources or assets" (suatu tindakan untuk memperkaya diri sendiri melalui penyalahgunaan secara sengaja atau penggunaan sumberdaya organisasi atau set-asetnya. Dalam penelitian ini yang dimaksud fraud adalah penggunaan layanan oleh orang yang berupaya untuk menghindari biaya layanan.
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