Judul: Karakteristik Kerenyahan Pilus dari Dua Tepung Tapioka
Abstrak: Quality of a product is one of the most important aspects to determine consumer’s acceptance. Final product quality closely related to the quality of raw materials used. Garudafood as one of the leading food and beverage companies in Indonesia, has pilus as its main snack product. Pilus is a fried round-shaped snack made from tapioca with a mixture of other spices, ready to be consumed as a snack or side dish companion. Pilus is supposed to has a crispy texture. Garudafood needs 2000 tons of tapioca for pilus production per month. However, this necessity could not be filled with a consistent quality of the material supply. Thus, characterise the tapioca used in production to determine the test parameters that can predict pilus crispness need to be done. The parameters tested are analysis of starch level, amylose, amylopectin, swelling power, starch gelatinization profiles, texture analyzer, and organoleptic test. Moreover, the test be repeated at each arrival tapioca to see the consistency of raw materials quality. The research showed that most relevant tests to specify pilus crispness are the ratio of amylose amylopectin and peak viscosity on starch gelatinization profiles. In addition, the data indicates that the quality of raw materials used are not consistent.
Keyword: tapioca, starch, pilus, amylose, Bogor Agricultural University (IPB)

Judul: Proses pembuatan tapioka skala pilot dari varietas Singkong Manggu dan Singkong Karet serta aplikasinya terhadap kerenyahan produk Pilus
Abstrak: Kualitas produk akhir menjadi sangat penting untuk diperhatikan bagi industri pangan. Hal ini erat kaitannya dengan kualitas bahan baku yang digunakan. Salah satu aspek terkait dengan kualitas produk akhir adalah karakteristik tekstur produk pangan yang dihasilkan. Tekstur memiliki peranan dalam penerimaan konsumen terhadap suatu produk pangan. Pilus makanan ringan berbentuk bulat yang terbuat dari tapioka. Dengan pengendalian parameter proses pembuatan tapioka dan juga pengaruh perbedaan varietas singkong manggu dan singkong karet dalam pembuatan tapioka terhadap karakteristik tekstur pilus yang diinginkan. Pengambilan data berdasarkan parameter kritis diantaranya kadar pati, profil pasting pati, kadar amilosa amilopektin dan nilai swelling power serta uji produk akhir pilus dengan Texture Analyzer dan organoleptik. Hasil penelitian menunjukkan parameter yang paling berpengaruh terhadap kerenyahan pilus adalah rasio amilosa amilopektin yang rendah. Serta diperoleh data bahwa perbedaan varietas singkong tidak berpengaruh terhadap pembuatan tapioka. Namun perbedaan varietas berpengaruh terhadap kerenyahan produk pilus., The quality of the final product becomes very important to attention for the food industry. It is closely related to the quality of the raw materials who used. One of the aspects linked to the quality of the end product is the texture characteristic of final food products. Textures have function in consumer acceptance of a food product. Pilus spherical-shaped snack made from tapioca. With control the process parameters of making tapioca and influence of cassava varieties difference such as manggu cassava and karet cassava in making tapioca flour to the desired texture characteristic of pilus. Take data based on critical parameter such as starch content, profile of starch gelatinization, amylose and amylopectin content , swelling power value and final product with Texture Analyzer as hardness and organoleptic. This research refer to parameter who most influence to crispiness is low rasio amylose-amilopectin. And it is get data that difference of cassava varieties not influence in process of making cassava flour. But difference of varieties cassava influence to crispiness of pilus.
Keyword: tapioka, singkong, pati, amilosa, pilus

Judul: Dynamical System of Hepatitis B in Three Groups with Vaccination
Abstrak: The aim of this study is to modify the hepatitis B transmission model in three age groups involving vaccination from the model conducted by Zhoe and Zhang.The method used is to analyze the stability of the fixed point and its basic reproduction number (R_0). Performed stability analysis and numerical simulation to see population dynamics. Next, a sensitivity analysis of the parameters was carried out to see its effect on R_0. From the analysis obtained two fixed points, namely non-endemic and endemic fixed points. Non-endemic fixed points are locally asymptotically stable if R_0 <1 Meanwhile, the endemic fixed point is locally asymptotically stable if R_0 > 1. Hepatitis vaccination affects the number of susceptible population, because the more successful the vaccination, the smaller the number of susceptible populations so that the smaller the population will be infected.
Keyword: Dynamic, Hepatitis B, Vaccine, Mathematical model