Judul: Pengaruh Varietas dan Umur Panen terhadap Sifat Fisikokimia Tepung Ubi Kayu (Manihot esculenta)
Abstrak: Cassava is one of the potential sources of carbohydrate that can be processed into cassava flour. The purpose of this research was to study the effect of age at harvest and cassava varieties on physicochemical properties of cassava flour. The stages of this research were started from making cassava flour by using a pin disc mill 60 mesh, then observing physicochemical properties of cassava flour. This research used a factorial random design with varieties (Adira-4, Adira- 1, UJ-5, and Malang-4) and age at harvest (6 months and 12 months) as treatments. Carbohydrate content of the varieties of Adira-4, Adira-1, UJ-5, and Malang-4 were respectively 92.73 %, 88.66 %, 90.74 %, and 90.54 % at 12 months after planting. Varietal difference and age at harvest significantly affected (P<0.05) crude protein, carbohydrate, amylose, whiteness degree, and all of RVA parametres, except maximum viscosity. Interaction between varietal difference and age at harvest significantly affected (P<0.05) crude protein, ash, fat, carbohydrate, amylose, whitness degree, and all of RVA parametres
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Judul: Karakterisasi dan Analisis Kluster Tepung Singkong Terfermentasi Varietas Indonesia
Abstrak: Indonesia has various types of cassava with different physicochemical characteristics. Cassava can be processed into fermented cassava flour (FCF), which is an intermediate cassava-based product used as a raw material in food industries. To enhance the database of cassava varieties in Indonesia, this study aimed to characterize the chemical composition and pasting profiles of FCF produced from 28 different Indonesian cassava varieties. The FCF samples were analyzed in terms of chemical composition (moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin, and cyanide content) and their pasting properties (peak viscosity, hot paste viscosity, breakdown viscosity, final viscosity, setback viscosity, pasting temperature, peak time, and gel strength). The chemical composition data were subsequently analyzed using Principal Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC). This research discovered that the 28 cassava varieties had a significant effect on moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin, cyanide content, and gel strength (p<0.05). The highest productivity value of cassava was in UK 1. However, when combined with the FCF yield, the most efficient variety for FCF production was Barokah. The most potential cassava variety in FCF production had high cyanide and ash content that exceeded SNI. Thus, further decreasing method is needed. A decrease in ash content is needed for UK1, Darul Hidayah, Manggu Bogor, and Kubar B, while a decrease in cyanide content is needed for Barokah, Gajah B, Randu, and Genjah Bayam. Some varieties were potential for tapioca raw material, namely UK 1, Barokah, and Malang 4. The result of pasting properties showed a relatively wide range of each parameter, indicating a potential wide range of food application. The PCA of chemical composition visualized the relationships and similarities among the different cassava varieties based on their ash, starch, amylose, amylopectin, and cyanide content. Based on the same factors, three clusters of FCF were identified: the first cluster had the lowest level of ash, starch, and amylopectin content but has the highest amylose and cyanide content; the second cluster displayed demonstrated the highest ash content and the lowest cyanide content, and the last cluster exhibited the highest levels of starch, amylopectin, but intermediate ash, amylose, and cyanide content. These findings successfully identified cassava varieties with a potential application as a food ingredient., Indonesia memiliki berbagai jenis singkong dengan karakteristik fisikokimia yang berbeda-beda. Singkong dapat diolah menjadi tepung singkong terfermentasi atau fermented cassava flour (FCF) yang merupakan produk antara untuk bahan baku industri makanan. Untuk meningkatkan data varietas singkong di Indonesia, penelitian ini mengkarakterisasi komposisi kimia dan sifat pasta pada FCF yang dihasilkan dari 28 varietas singkong berbeda yang ada di Indonesia. Sampel FCF dianalisis kandungan kimianya (kadar air, abu, protein, lemak, karbohidrat, pati, amilosa, amilopektin, dan sianida) dan sifat pasta (viskositas puncak, viskositas jatuh, viskositas pasta panas, viskositas akhir, viskositas balik, suhu pasting, waktu puncak, dan kekuatan gel). Data komposisi kimia selanjutnya dianalisis menggunakan Principal Component Analysis (PCA) dan Agglomerative Hierarchical Clustering (AHC). Penelitian ini memperlihatkan bahwa 28 varietas ubi kayu berpengaruh signifikan terhadap kadar air, abu, protein, lemak, karbohidrat, pati, amilosa, amilopektin, sianida, dan kekuatan gel (p<0,05). Nilai produktivitas umbi singkong tertinggi ada di
Keyword: cassava, characterization, cluster, fermented, flour

Judul: Orbit elektron dan probabilitas level energi sistem chaotic atom hidrogen
Abstrak: a. Mendapatkan orbit elektron sistem chaotic atom hidrogen (dalam koordinat semiparabolik). b. Mendapatkan probabilitas dua level energi yang berdekatan dari sistem chaotic atom hidrogen.
Keyword: Atom, Orbit Elektron