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.
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Judul: Formulasi dan Karakterisasi Nasi Dalam Kemasan Kaleng sebagai Alternatif Pangan Darurat.
Abstrak: An ideal emergency food must be able to fulfill the basic energy requirement of human which is equal to 2100 kcal per day, convenient and easy to distribute. This research aimed at contributing to the creation of healthy, nutritious and safe emegency food in the form of canned rice. Rice was chosen as the major staple food in Indonesia. Besides, to enrich the nutrition content of the product, eggwhite powder and margarine were added as the source of protein and fat. In the first step, the 4 formula were developed based the results of proximate analysis on raw materials content. All of the 4 formula were hypothesized to be able to fulfill the standard of energy distribution of protein (10-15%), fat (35-45%) and carbohydrate (40-50%). The 4 formula were canned and sterilized at 121.1oC for 40 minutes while the Fo value of this product was determined 15 minutes based on heat penetration test results. The best formula was selected based on several criteria which were sensorical properties, physical properties (color and texture) and also final proximate analysis results. The selected formula was Formula IV which contained 30% of carbohydrate, 6% of protein and 10% of fat and received the highest hedonic rating from 70 untrained panelists. The total energy contribution from the selected formula was 600 kcal and it is recommended to consume this product at least 3-4 times per day to fulfill the daily energy requirement. The last phase of this research was shelf life determination of seleted formula by using Accelerated Storage Study (ASS) for 6 weeks with sensorical properties (color, aroma, taste and texture) using 6 trained panelists and physical properties (color and hardness) observed. Based on the shelf determination using texture as the critical parameter when stored at 30oC, the shelf life of this product was projected up to 516 days and the followed the first order reaction kinetics
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Judul: Dekomposisi Nilai Singular pada Matriks Kompleks Toeplitz Bidiagonal Atas.
Abstrak: Dekomposisi nilai singular merupakan salah satu metode faktorisasi matriks berdasarkan nilai singular dan vektor singularnya. Dekomposisi nilai singular bertujuan untuk memfaktorisasi suatu matriks �������� berukuran �������� × �������� menjadi bentuk �������������������������������� dengan �������� merupakan matriks berukuran �������� × �������� , �������� merupakan matriks berukuran �������� × �������� dan �������� merupakan matriks berukuran �������� × ��������. Pada karya ilmiah ini, dibahas dekomposisi nilai singular pada matriks kompleks Toeplitz bidiagonal atas berukuran �������� × (�������� + 1).
Keyword: dekomposisi nilai singular, matriks Toeplitz, matriks bidiagonal atas, matriks kompleks