Judul: Kemasan Exotherm Reaction Self-Heating dengan  Material Kalsium Oksida Cangkang Kerang Darah untuk Pangan Darurat Bubor  Paddas
Abstrak: Kebencanaan umumnya disebabkan oleh kejadian alam dan menyangkut juga kejadian luar biasa seperti pandemi covid 19. Konsep pengembangan pangan darurat mengharuskan kesesuaian dengan standar. Penelitian bertujuan menentukan reaktan kalsium oksida cangkang kerang darah pada kemasan exotherm reaction self-heating untuk pangan darurat bubor paddas. Penelitian meliputi pembuatan dan determinasi karakteristik bubor paddas untuk sajian harian pangan darurat, kalsinasi kalsium oksida dari cangkang kerang darah, rancangan dan determinasi karakteristik kemasan exotherm reaction self-heating dari kalsium oksida cangkang kerang darah untuk pangan darurat bubor paddas. Bubor paddas mengandung 510 kkal dengan serving size 380 g. Kalsium oksida cangkang kerang darah melalui kalsinasi 900°C selama 4 jam memiliki kristalisasi dengan entalpi -312,20 J/g dan -21,30 J/g. Perbandingan dengan air 1:2 dan nilai pH 11,68±0,49 dapat menghasilkan panas 6,72 kJ atau menghangatkan pangan darurat bubor paddas pada kemasan exotherm reaction self-heating dengan suhu 28 ℃ setelah kestabilan waktu 40 menit., Disasters are generally caused by natural events and also involve extraordinary events such as the COVID-19 pandemic. The concept of emergency food development requires compliance with standards. The research aims to determine the reaction of calcium oxide from blood clam shells in exothermic reaction self heating packaging for emergency food, specifically for bubor paddas. The research includes the production and determination of the characteristics of bubor paddas for daily emergency food consumption, calcination of calcium oxide from blood clam shells, the design and determination of the characteristics of exothermic reaction self-heating packaging from calcium oxide from blood clam shells for emergency food, specifically for bubor paddas. Bubor paddas contains 510 kcal with a serving size of 380 g. Calcium oxide from blood clam shells through calcination at 900°C for 4 hours has crystallization with enthalpy of -312.20 J/g and -21.30 J/g. A ratio of 1:2 with water and a pH value of 11.68±0.49 can generate heat of 6.72 kJ or warm the emergency food, specifically the bubor paddas, in the exothermic reaction self-heating packaging to a temperature of 28 ℃ after a stabilization time of 40 minutes.
Keyword: advanced packaging, covid 19 pandemic, ethnic food

Judul: Pemanasan Buras dalam Kemasan Retort Pouch sebagai Alternatif Produk Pangan Darurat
Abstrak: Many natural disasters in Indonesia cause many victims who have to stay in temporary camps. One of the problems related to this situation is providing nutritious foods for the victims to maintain their health status in emergency condition. Emergency food product (EFP) is produced to fulfill the victim’s required daily energy level (2100 kcal). One of potential foods which can be used as an EFP is “buras”, an Indonesian traditional food which is made from rice as the main ingredient. The objective of this research was to make sterilized “buras” as EFP with characteristics according to Institute of Medicine (IOM) recommendation. This research was conducted in two main steps. The first step was formulation and “buras” making. The second step was “buras” packaging using retort pouch, thermal process optimization, and quality characterization. In the formulation process, rice substitution treatments were done by substitution level of (0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), and 50% (F5)) glutinuous rice. The results showed that the best “buras” formula based on hedonic rating test (n=70, Duncan;α = 0.05) was F3 and the important characteristics of buras as EFP were taste (35%) and texture (31%). Based on hedonic rating test (n=30, t-test;α = 0.05), the choosen sterilized “buras” was at 116.70C for 48.71 minute (Fo=5.0). This EFP”buras” had 62.85% moisture, 0.77% ash, 6.65% fat, 6.73% protein, 22.99% carbohydrate, and 240.47 kcal energy/50 gram. EFP “buras” had pH of 6.38, water activity (aw) of 0.908 in 30.00C, and total plate count (TPC) of 2.96 log cfu/gram. In general, storage test of EFP “buras” resulted in the decreasing of pH and water activity, and increasing of total plate count (TPC) as storage time increased. EFP “buras” in retort pouch packaging is highly potential to be developed in Indonesia and is predicted to become a national emergency food.
Keyword: 

Judul: Tree berdiameter lima adalah graceful
Abstrak: This manuscript presents some proofs that every tree of diameter five is graceful. A graceful tree is a graph which has a graceful labelling. This labelling assigns absolute difference of connected vertices, such that the resulting edge labels are mutually distinct. There are three theorems to be considered. First theorem proves that every tree of diameter four is graceful. Second theorem proves that every tree of diameter five is graceful or nearly graceful. The third theorem improves the second theorem and shows that every tree of diameter five is nearly graceful, which can be transformed into graceful using some certain patterns.
Keyword: Graf, Pelabelan graceful, Bogor Agricultural University, Institut Pertanian Bogor, IPB