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
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Judul: Pengembangan Produk Baru Pembuatan WIP Flakes Kacang Tunggak (Vigna unguiculata) di PT GarudaFood Putra Putri Jaya
Abstrak: Nowadays on trading, focused to raw material storage problem because their limited characteristics such as short shelf-life, long storage can damage the raw material. The Food Industry try to improve a unique characteristic product which this product can be easily stored, have a long shelf-life and could be used for further processing circuits. Flakes were one type of food that had shape in the form of small flakes and categorized as a dry product that had very low moisture content. Currently only flakes were widely used as cereal for breakfast. However,in this research, flakes would be used as a Work in Process (WIP) product which was as intermediate products. The selection of raw materials for the flakes fell to the cowpea (Vigna unguiculata L.). In the cowpea flakes manufacturing process, there were several critical stages such as soaking, steaming and drying. The resulting flakes are expected to have good rehydration capability, final moisture content less than 10 % and already pre-gelatinized that can be used as processing material.
Keyword: rehydration, gelatinization, steaming, soaking, flakes, Cowpea

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