Judul: Pengembangan Mi Glosor Instan dari Tepung Sagu Aren dengan Substitusi Tepung Labu Kuning sebagai Alternatif untuk Diversifikasi Pangan
Abstrak: “Mi Glosor” is quite attractive to community in the area of Cianjur, Sukabumi and Bogor. Mi Glosor is a kind of noodle made from sagoo flour and therefore it is high in carbohydrates but very low in protein, fat and other nutrients contents. Mi Glosor is usually sold in wet conditions which make its shelf life very limited. Pumpkin is a potential food resources with high production capacity in Indonesia. It’s use in the manufacturing of mi glosor may function as a natural coloring and may increase nutritional content, especially beta-carotene. The purpose of this study was to develop instant noodle “mi glosor” using pumpkin flour as coloring agent and beta-caroten source. Pumpkin flour was used to substitute basic ingredients in the manufacturing of instant noodle “mi glosor”. Substitution levels were applied from 0% to 40%. To increase it’s protein content in order to meet the instant noodle standard, 5% of soy protein isolates was added to each formula. Substitution of pumpkin flour significantly (p<0.01) affected ash, protein, fat and beta caroten content, but there was no effect on water and carbohydrate content of the product. Physical analysis showed that substitution of pumpkin flour tended to cause the value of Luminant and Hue of the product declined. Substitution of pumpkin flour also shortened the cooking time of the product. The result of sensory analysis showed that the formula with 30% substitution of pumpkin flour was the most acceptable product. This formula had medium yellownes color, caramel and pumpkin flavour and medium elasticity. This formula also contained 408 μg/100mg betacaroten, 4,84 % water, 3,27 % ash, 3,71 % protein, 0,11 % lipid and 88,05 % charbohydrat.
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Judul: Formulation and Characteristics Dried Sago Noodle Added by Pumpkin (Cucurbita moschata) and Egg
Abstrak: Penambahan labu kuning dan telur dalam pembuatan mie sagu diharapkan dapat meningkatkan nilai nutrisi mie sagu serta membuat produk baru yang dapat diterima oleh masyarakat luas. Tujuan penelitian yaitu mengetahui formulasi penambahan labu kuning dan telur terbaik pada pembuatan mie sagu dilihat dari komponen fisikokimia dan daya penerimaan konsumen. Percobaan disusun dengan 4 perlakuan, perlakuan K tanpa penambahan labu kuning dan telur, perlakuan A dengan penambahan labu kuning 30% dan telur 3%, perlakuan B dengan penambahan labu kuning 30% dan telur 5%, perlakuan C dengan penambahan labu kuning 30% dan telur 10%. Daya terima konsumen diuji berdasarkan uji organoleptik serta perlakuan terbaik diuji menggunakan indeks efektivitas. Hasil uji produk terbaik secara fisikokimia yaitu mie sagu dengan penambahan pasta labu kuning 30% dan telur 10% dengan karakteristik kadar air 11,76%; kadar abu 1,11%; kadar lemak 7,31%; kadar protein 3,11%; kadar karbohidrat 76,31%; kadar serat 3,39%; cooking loss 18,65%; daya rehidrasi 115,23%. Daya terima yang paling disukai yaitu mie sagu dengan penambahan labu kuning 30% dan telur 3% dengan karakteristik warna 3,80 (agak menyukai); rasa 3,14 (netral); aroma 3,40 (netral); dan tekstur 3,80 (agak menyukai). Penambahan labu kuning dan telur dalam pembuatan mie sagu dapat meningkatkan karakteristik fisikokimia pada mie sagu., Addition of pumpkin and eggs in the production of sago noodles is expected to increase the nutritional value of sago noodles and create new products that can be accepted by the consumers. The purpose of the study was to find out the best formulation for adding pumpkin and eggs to the production ofsago noodles in terms of physicochemical components and consumer acceptance. The experiment was arranged with 4 treatments, treatment K without the addition of pumpkin and eggs, treatment A with the addition of 30% pumpkin and 3% eggs, treatment B with the addition of 30% pumpkin and 5% eggs, treatment C with the addition of 30% pumpkin and eggs. eggs 10%. Consumer acceptance was tested based on organoleptic tests and the best treatment was tested using an effectiveness index. The results of the best physicochemical product test were sago noodles with the addition of 30% pumpkin paste and 10% eggs with a water content characteristic of 11.76%; 1.11% ash content; fat content 7.31%; protein content 3.11%; carbohydrate content 76.31%; fiber content 3.39%; cooking loss 18.65%; rehydration power 115.23%. The most preferred acceptability is sago noodles with the addition of 30% pumpkin and 3% eggs with a color characteristic of 3.80 (somewhat like); taste 3.14 (neutral); fragrance 3.40 (neutral); and texture 3.80 (rather like). The addition of pumpkin and eggs in the production of sago noodles can improve the physicochemical characteristics of sago noodles.
Keyword: egg, formulation, pumkin, sago noodles

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