Judul: Penggunaan Tepung Beras Pragelatinisasi untuk Menurunkan Penyerapan Minyak pada Kue Cucur
Abstrak: Kue cucur terbuat dari tepung beras sosoh dengan cara deep fryng. Proses penggorengan menyebabkan terjadinya penyerapan minyak ke dalam produk sebagai pengganti air yang hilang akibat evaporasi. Hal ini membuat penampakan kue cucur sangat berminyak sehingga kurang menarik dan kurang diminati oleh konsumen. Oleh karena itu, penurunan penyerapan minyak diperlukan untuk memperbaiki penampakannya. Penggunaan tepung beras pragelatinisasi diduga dapat mengurangi penyerapan minyak pada produk. Namun, kandungan amilosa dan perlakuan suhu proses gelatinisasi dapat mempengaruhi karakteristik pati pragelatinisasi yang akan diaplikasikan pada produk. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia tepung beras pragelatinisasi dari kadar amilosa dan suhu ekstrusi yang berbeda serta menguji efektivitas tepung beras pragelatinisasi terhadap penyerapan miyak kue cucur selama deep frying. Beras yang digunakan pada penelitian ini yaitu beras mentik susu, IR64, dan IR42 serta suhu proses ekstrusi 110oC, 130oC, dan 150oC. Karakteristik tepung beras pragelatinisasi yang diamati meliputi kadar amilosa, kadar air, daya ikat air, daya ikat minyak dan profil pasting. Kadar lemak, air yang hilang, penyerapan minyak, tekstur, dan sensori diamati pada kue cucur yang dihasilkan. Hasil penelitian menunjukkan bahwa varietas beras dan suhu ekstrusi serta interaksinya berpengaruh nyata terhadap karakteristik kadar air, daya ikat air, suhu gelatinisasi, viskositas puncak, viskositas akhir, dan viskositas setback tepung beras pragelatinisasi serta air yang hilang selama penggorengan, penyerapan minyak, hardness, springiness, atribut sensori mouthfeel, tekstur, dan overall kue cucur. Kombinasi tepung beras IR42 dan suhu ekstrusi 150oC berpotensi menurunkan penyerapan minyak produk ditunjukkan dengan nilai air yang hilang selama penggorengan yang rendah sehingga penyerapan minyak terhadap produk rendah serta memiliki karakteristik sensori yang dapat diterima oleh konsumen., Cucur is made from rice flour by deep frying. Frying process causes absorption of into product as a substitude water lost due to evaporation. This makes appearance of cucur oily so that less attractive to consumers. Therefore, a decrease in oil absorption is required to improve its appearance. Use of pregelatinized rice flour is thought to reduce absorption of oil in the product. However, the amylose content and temperature of gelatinization process can affect characteristics of pregelatinized starch that will be applied to product. The aimed of study to analyze physicochemical characteristics of pregelatinized rice flour from different amylose content and extrusion temperatures and to examine effectiveness pregelatinized rice flour on oil uptake of cucur during frying. The rice used in this research were mentik susu, IR64, IR42, and extrusion temperature were 110oC, 130oC, 150oC. The observed characteristics of pregelatinized rice flour included amylose content, moisture content, water holding capacity, oil holding capacity, pasting properties. Fat content, water loss, oil absorption, texture, and sensory were observed in resulting of cucur. The results showed that rice varieties, extrusion temperature, and their interactions had a significant on characteristics of moisture content, water holding capacity, pasting temperature, peak viscosity, final viscosity, setback viscosity of pregelatinized rice flour, and water loss during frying, oil uptake, hardness, springimess, sensory attributes of oily mouthfeel, texture, and overalls of cucur. The formulation of IR42 with 150°C has potential to reduce oil uptake of product, indicated by the low of water loss during frying and the product has sensory characteristics are
Keyword: minyak terrendam, penyerapan minyak, pragelatinisasi, tepung beras

Judul: Pengurangan Penyerapan Minyak dengan Tepung Pragelatinisasi Selama Deep Fat Frying
Abstrak: Oil uptake of fried food is quite high during deep fat frying. Pregelatinized flour is one of ingredient that can reduce oil uptake. The aim of this research is to know the effect of pregelatinized flour on oil absorption. Pregelatinized flour can produced by rice cooker, extruder and drum dryer. In this research, water content, water holding capacity, and birefringence characteristic is analysed. Besides, fat content of donuts is measured by soxhlet method. The highest reducing oil uptake to the lowest is 50% pregelatinized flour by drum dryer, 50% pregelatinized flour by extruder and 50% pregelatinized flour by rice cooker. The highest percentage of reducing oil uptake using pregelatinized flour by drum dryer is 33.70%. The highest disruption of birefringence characteristic and water holding capacity of pregelatinized flour can reduce oil uptake
Keyword: pregelatinized rice flour, oil uptake, deep fat frying

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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