Judul: Pengolahan Banana Bars dengan Inulin sebagai Alternatif Pangan Darurat
Abstrak: There have been many disasters happened in Indonesia and as a consequence, many families had to stay in temporary camps. One of the problems related to this situation is providing an adequate, convenient, and nutritious foods for the refugees to maintain their health status in good condition especially for the first few days until the stable food come. According to Zoumas et al (2002), emergency food product must contain10-15% protein, 35-45% fat, and 40 to 50 percent carbohydrate. One of the examples of an emergency food product is a snack bar. The objective of this study was to obtain the best formulation, baking temperature and time to produce banana bars acceptable by sensory evaluation and contained energy that meet emergency food requirements. This research consisted of three steps. First step was to produce banana and tempe flour as the primary ingredients of the banana bars, second step was to obtain the best formulation and baking parameters to produce acceptable bars based on sensory evaluation, and the third step was reformulation to adjust the macronutrient content of the banana bars and physico-chemical analysis of the products. The first step of the research resulted in banana and tempe flour similar to those obtained by other researchers. The second step produced formula II containing 28.57% banana and tempe flour, 42.86% glutinous rice flour and margarine, 57.14% sugar, 5.71% inulin, and 22.86% water and baking parameters of 100oC for 20 minutes followed by baking at 140oC for 40 minutes. Using the formula and baking parameters above, banana bars was analyzed for proxymate analysis, however, the results indicated that the macronutrient of protein did not meet the requirement of emergency food product. Therefore, a reformulation was conducted to produce desired product in step three. In the third step, four formulations containing banana flour, tempeh flour and inulin were evaluated for proxymate analysis, physical, microbiological and sensory evaluation Because of the reformulation, baking temperature and time was also adjusted. Based on the result of this research, the best baking parameters was 100oC for 20 minutes and then raised to 130oC for 40 minutes. Based on the overall attribute of sensory evaluation, formula A and D was not significantly different and both of them were the most preferred product by panelists. The formulation resulted in products containing energy of 111.72 calories and 110.60 calories. Macronutrient content of formula A didn’t meet the requirement of emergency food product, but macronutrient content of formula D meet the requirement of emergency food product. So, formula D was evaluated in other evaluation. Evaluation of banana bars made with formula D suggested that the water activity was 0.308 in 30.3oC. Texture analysis of the banana bar showed that product had peak force of (+) 1921.3 g force; 0.870 mm that showed the value of hardness. The banana bar produced was crunchy, crispy, and did not form crumb. The colour of the product was golden brown and analysis of the product showed L value of 47.75%, a value of +9.68, b value of +24.43 and oHue value of 68.38. The microbiological result shows that all
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Judul: Pengembangan "Snack Bar" Tinggi Kalori dari Tepung Komposit Sukun (Arthocarpus altilis) dan Kacang Hijau (Phaseolus radiatus linn) untuk Pangan Darurat Anak Balita
Abstrak: Dengan semakin seringnya terjadi bencana alam di Indonesia, maka ketersediaan pangan darurat untuk membantu para korban di lokasi bencana menjadi sangat penting mendesak. Hingga saat ini, belum ada makanan darurat khusus anak balita. Tujuan dari penelitian ini adalah untuk mengembangkan snack bar berenergi tinggi sebagai makanan darurat dari sukun (arthocarpus altilis) dan kacang hijau (phaseolus radiatus linn) tepung komposit untuk anak dibawah lima tahun. Eksperimental desain yang digunakan dalam penelitian ini. Tepung komposit terbuat dari 60% sukun dan 40% kacang hijau digunakan sebagai bahan utama. Snack bar dibuat dengan cara dicampur tepung komposit dan tepung terigu dengan perbandingan 0:100, 25:75, 50:50, 75:25 dan 100:0. Uji organoleptik dilakukan untuk mengukur rasa, warna, aroma, tekstur dan karakteristik produk secara keseluruhan. Jumlah tepung komposit berpengaruh nyata (p<0,05) terhadap warna, aroma, tekstur dan karakteristik produk secara keseluruhan, namun tidak berpengaruh terhadap cita rasa bar makanan ringan. Snack bar dengan perbandingan 75:25 menjadi produk terpilih untuk tersebut studi berikutnya. Energi produk ini lebih tinggi dibandingkan produk komersial. Ini formula mengandung 498 kkal/100 g snack bar. Untuk memasok 30% energi yang cukup anak-anak sebaiknya mengonsumsi 3 buah snack bar.
Keyword: Composite flour, Snack bar, Emergency food, Children under five years old, Breadfuit, Mungbean

Judul: Penentuan Nilai Eigen dan Vektor Eigen dari Matriks Tridiagonal 2-Toeplitz dengan Pendekatan Polinomial Chebyshev
Abstrak: The eigenvalues and eigenvectors of a matrix can be determined by finding its characteristic polynomials. The characteristic polynomials of a tridiagonal 2-Toeplitz matrix is shown to be closely connected to polynomials which satisfy the Chebyshev recurrence relationship. If the order of the matrix is odd, then the eigenvalues are found explicitly in terms of the Chebyshev zeros and the eigenvectors are found in terms of the polynomials satisfying the recurrence relationship. For even ordered matrices, the situation is more complicated. The problem in these cases is that although the Chebyshev recurrence formula is still applied, its initial values are not generating Chebyshev polynomials
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