Judul: Perencanaan Proses Pembuatan Flakes Kacang Hijau (Vigna radiata) di PT Garudafood Putra Putri Jaya
Abstrak: Many crops are not utilized fully because their limited characteristics, such as short self-life. Therefore, food industry prepares intermediate products which can be easily stored and used whenever needed. Flake is one example of intermediate product which is widely used by the food industry. Mungbean is a type of crop that can be processed into a flake. Mungbeans have hard shell when compared to other types of beans and have two skin types, bright and dull green. The manufacturing process includes soaking, dehulling, steaming, grinding, rolling, and drying. The resulting flakes are expected to have good rehydration capability, final moisture content of about 6-8% and already pre-gelatinized that can be reused as processing material. Based on process and results, flakes from dehulled mung bean are better than flakes from hulled mung bean. It is recommended to use local mung bean as raw material
Keyword: 

Judul: Formulasi flakes ubi jalar siap saji kaya energi=protein
Abstrak: Sarapan penting untuk memenuhi asupan gizi yang dibutuhkan untuk menjalani aktivitas sehari-hari. Sarapan pagi yang dikonsumsi masyarakat dewasa ini masih terbatas makanan yang terbuat dari serealia seperti beras dan gandum. Permintaan konsumen akan sarapan sekarang ini bergeser menjadi suatu produk sarapan yang praktis, cepat saji serta bergizi. Oleh karena itu, penting diciptakannya suatu produk flakes yang memenuhi kriteria sebagai pangan alternatif yang kaya akan energi, protein dan zat gizi lain. Berawal dari pemikiran itulah, dirasa perlu untuk menciptakan flukes yang kaya energi dan protein dengan pemanfaatan ubi jalar (Ipomoea batutas L), kecambah kedelai (Glycine max Merr.) dan kecambah kacang hijau (Phaseolus radiatus L). Hal ini dimaksudkan untuk mengurangi impor gandum dan beras, meningkatkan diversifikasi pangan serta pemenuhan kebutuhan zat gizi masyarakat Indonesia. Penelitian pendahuluan meliputi pembuatan tepung komposit dari ubi jalar putih dan merah, kecambah kedelai, dan kecambah kacang hijau, analisa karakteristik tepung (sifat fisik dan kimia), dan penentuan formulasi flakes. Penelitian utama yaitu pembuatan flakes dengan kadar protein yang diinginkan sekitar 12% yang dicari dengan metode pearson square. Kemudian produk flakes diuji organoleptik berdasarkan metode hedonik dan ranking. ...
Keyword: 

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