Judul: Studi Preferensi Varietas Unggul Beras pada Konsumen dari Beberapa Wilayah yang Mewakili Konsumen Beras Indonesia
Abstrak: Indonesia is an agricultural country. One of the most important agriculture product is rice which is a staple food for people of Indonesia. Every province in Indonesia has a difference of high yielding variety of rice. It relates to the acceptance and preference of the consumers which are influenced by social environment and origin of area of the consumers where they live. The preference of consumers and the palatability determine quality and sensory characteristic of rice. This study aimed to characterize the sensorial quality of rice, identify preference of consumers to cooked rice, and to relate between the preference and the sensory descriptive of cooked rice. Four domestic high yielding varieties were evaluated by trained sensory panels and 152 peoples who consist of peoples from West Java, West Sumatra, South Sulawesi, and Papua. The result showed that the preference of consumers from West Java and South Sulawesi was influenced by the taste and texture of cooked rice. They less liked taste and texture of cooked rice from Cisokan. Thr preference of these consymers to the taste and texture of Ciherang and Membramo rice was more than those of Cisokan. However, the consumers from West Sumatra less prefered taste, aroma, and texture of cooked rice from Ciliwung. The consumers from Papua less prefered aroma of cooked rice from Ciherang. According to consumers, the sensory characteristics most important to acceptance of cooked rice were pandan aroma, vanilla aroma, nutty aroma, salty, umami, hardness, particle size, and roughness of mass. Using descriptive data, the researcher evaluated predictive models of cooked rice from high yielding varieties’ preference. Data collected here could be useful for Indonesian’s government in developing an understanding of the drivers of high yielding varieties of rice acceptance.
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Judul: Karakteristik Sifat Fisikokimia dan Organoleptik Nasi dari Beberapa Varietas Beras
Abstrak: The physicochemical properties and sensory characteristics were studied for six varieties namely IR42, Inpara 3, Ciherang, Inpari 1, Inpari 2, and Inpari 6 Jete. Physicochemical parameters measured were amylose content (AC), in vitro digestibility of starch, gel consistency, amilography, water uptake ratio (WUR), and volume expansion. The sensory data on cooked rice obtained by scoring, hedonic, ranking test, and Quantitative Descriptive Analysis (QDA). The result showed that AC of varieties ranged from 18.87 to 28.60%. The highest digestibility of strach was found in Inpari 6 Jete. On the other hand, Inpari 6 Jete had the lowest gelatinization temperature. The gel consistency of six varieties were range from 32.25 to 86.25 mm. The WUR and volume expansion of all varieties were not significant. Scoring test showed that the colour of cooked rice from all varieties studied was white. The most favorite cooked rice was recorded in Inpari 6 Jete. Ranking test for aroma of cooked rice showed that inpara 3 was the most fragrant. There ware significant correlations between AC and some physicochemical properties and also sensory characteristics. AC was positively correlated with volume expansion (r=0.430, p<0.05) and the colour of cooked rice (r=0.752, p<0.01). On the other hand, AC was negatively correlated with gel consistency (r=-0.766, p<0.01), in vitro digestibility of starch (r=-0.633, p<0.01), glossy of cooked rice (r=-0.805, p<0.01), aroma (r=-0.502, p<0.05), and texture of cooked rice (r=-0.929, p<0.01).
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Judul: Konstruksi Hukum Grup Kurva Eliptik Atas F3m
Abstrak: Elliptic curves upon F3m can be divided in two cases, i.e. supersingular and nonsupersingular case. Based on group laws on elliptic curves, a new arithmetic upon F3m can be formulated as an addition process of two random points on the curve. This addition process can then be applied to the ElGamal algorithm.
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