Judul: The Effect of Accelerated Aging on the Characteristic Properties of Rice Bran
Abstrak: Accelerated aging process using thermal processing has been reported as an alternative way to produce aged rice. Rice bran is a by-product of rice production containing many bioactive compounds, which give beneficial effect to human health. Effect of accelerated aging on functional properties of rice grain and flour has already been discussed. However, the consequence of the accelerated aging technique on the characteristic properties of the rice bran has to be investigated and verified. Moreover, the investigation of accelerated aging on the rice bran is quite limited. The objective of this research is to investigate the effect of accelerated aging using high-temperature fluidized bed drying followed by tempering and ventilation on the dietary fibre (insoluble and soluble dietary fibre), lipid rancidity, and antioxidant activity properties of rice bran. Based on the experimental results it was found that the rice bran properties after accelerated aging process namely, alcohol-soluble and water-soluble acidity, free fatty acids content, total phenolic content, and antioxidant activity significantly affected the aged rice bran properties. The accelerated aging process using high-temperature could decrease acidity and free fatty acids contents of rice bran oil. Moreover, the accelerated aging was found to exhibit decreased of total phenolic content and reducing power of rice bran extracts. The reducing power of rice bran extracts were associated with the total phenolic content. However, the total dietary fibre of rice bran had no significantly different. The accelerated aging could be used to stabilization process for rice bran before further utilization. These process could be produce low acidity and free fatty acid content of rice bran oil production.
Keyword: Bogor Agricultural University (IPB), antioxidant, acidity, dietary fibre, accelerated aging, rice bran

Judul: Pengawetan Bekatul Dengan Perlakuan Fisik : Pemanasan Menggunakan Drum Drier, Ekstruder, Penyangraian, Pengukusan dan Autoclave
Abstrak: Rice bran is by product of rice milling industry which have the high potential for expanded. To get the fresh rice bran is difficult, so we need initiative to content that problem. The objective this research is to looking for the exact method for finding preservative rice bran and to determine the shelf life of rice bran with conventional method and arrhenius accelerated method. Heat treatment in this research is drum drier, extruder, roasting, steaming and autoclave. The best heat treatment is heating the rice bran with drum drier at 120°C during 5 minutes. The shelf life of rice bran in this treatment is 145 days (conventional method) and 122 days (accelerated method) be based on measurement TBA value, and 40 days (conventional method) and 44 days (accelerated method) be based on the sensory test. The nutritive value of preservative rice bran is 12.19 % water, 7,07 % ash, 14,19 % protein, 16,67 %fat, 8,76 %fiber and 41,12 % carbohydrate.
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Judul: Closed Knight’s Tour pada Papan Catur Berbentuk Persegi Panjang dengan Ukuran Maksimal 8 × 8
Abstrak: Closed Knight’s Tour merupakan langkah kuda yang mengunjungi setiap kotak pada papan catur tepat satu kali dengan langkah kuda berawal dan berakhir pada kotak yang sama. Graf yang terbentuk dari closed knight’s tour dinotasikan sebagai graf G(m,n), dengan m adalah banyaknya baris dan n adalah banyaknya kolom. Graf tersebut memuat Hamiltonian cycle. Sebuah graf terhubung G adalah graf bipartite jika dan hanya jika graf tersebut tidak memiliki cycle dengan panjang ganjil. Papan catur yang memenuhi syarat cukup untuk memiliki closed knight’s tour adalah papan catur berukuran 5 × 6, 5 × 8, 6 × 6, 6 × 7, 6 × 8, 7 × 8, dan 8 × 8.
Keyword: bipartite, closed knight’s tour, hamiltonian cycle, knight’s tour, teori graf