Judul: Effect of parboiling and rice varieties on physicochemical and starch digestive properties of ready to eat rice
Abstrak: n recent years, people tend to consume ready to eat (RTE) rice. However, several disadvantages were encountered in RTE rice especially in texture and starch digestive properties, thus modifying the processing method is needed. This study was conducted to developing RTE rice processing using parboiling technique and to investigate the effect of parboiling and rice varieties on RTE rice in retort pouch characteristics. Brown rice grains of Pitsanulok (PSL) (29.17% amylose), Homnin (HMN) (21.22% amylose), and Sinlek (SLK) (21.91% amylose) were undergo parboiling and subsequently prepared into RTE rice packed in retort pouch. Their physicochemical characteristics, antioxidant activities, starch digestive properties, and sensory qualities were evaluated. Parboiling of brown rice gave significant changes in some physicochemical characterics including changes in moisture and ash content, decreased in hardness, adhesiveness, and lightness value. Each rice variety gave different value of physicochemical characteristics significantly. Compared to unparboiled rice samples, TPC of parboiled PSL was decreased, whilst parboiled HMN and SLK were increased. Furthermore, parboiling decreased the antioxidant capacities based on DPPH and FRAP activity methods. Rice variety of HMN has the highest TPC, DPPH, and FRAP, followed by SLK and PSL respectively. Furthermore, parboiling did not affect the resistant starch (RS) and glycemic index (GI) significantly. However, rice varieties affect the RS and GI significantly with PSL has the highest RS followed by SLK and HMN respectively (2.09-2.74, 0.38-0.60, and 0.34-0.59 g/100g sample, respectively) and HMN has the lowest GI followed by PSL and SLK respectively (83.84-89.54, 85.79-96.52, and 88.99-97.49, respectively). Based on sensory qualities, HMN-UP has the highest sensory scores compared to other products. Therefore, there was a possibility to apply parboiling technique into the specified rice variety to maintain the antioxidant, improve RS and GI, and obtain desirable sensory qualities. However, optimization of parboiling method is needed to obtain desirable results.
Keyword: Antioxidant Properties, Glycemic Index, Parboiling, Ready to Eat

Judul: Kajian Teknologi Proses Pengolahan Beras Pratanak (Parboiling Rice) pada Gabah Varietas Situ Bagendit
Abstrak: The processing of parboiling rice is the process of provision of water and steam heat of grain before the dried and milled grain. The purpose of proceedings parboiling rice is to avoid the loss of nutrient and damage of rice. Several factors can affect the quality of the parboiling rice is the process of grain, old varieties, long soaking, temperature and long steaming, and drying. The purpose of this research is (1) examine the uniformity of grain temperature distribution during the steaming process. (2) examine the influence of long steaming for physical quality of parboiled rice. (3) examine the influence of the nutritional value of old rice steaming process of parboiling rice, and (4) determine the Standard Operational Procedur (SOP) parboiling rice processing process. Processing begins with the cleaning of grain ripening and then soaking the grain in water-60 oC 5 for 4 hours. Once soaked, grain steamed with a temperature of 80 °C for 20 minutes and 30 minutes. Grain and then dried to moisture content 14%. Grains which have been dried and then milled and conducted observation of parboiled rice quality. The treatment of steaming duration has no significantly to the yield milling but significant effect for milling of parboiled rice milling quality. Proximate test results show no effect against old steaming ash content, fat, protein and carbohydrates from parboiled rice. Organoleptik-test that is performed on rice cooking process before it shows that the results of the study process parboiling rice is acceptable to the panelists .Treatment process of parboiling rice on this research led to an increase in yield, ash content, fat, protein, and carbohydrates. The quality of milled parboiling rice based on the standard process of SNI is the quality of the process before the Process V. Parboiling rice processing suggested is by soaking grains at a temperature of 60 °C 5 for 4 hours followed by the steaming at temperature of 80 °C for 20 minutes.
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Judul: Penyelesaian Masalah Pelabelan Graf vertex Magic pada Graf Cycle Sederhana
Abstrak: Graf vertex magic adalah suatu graf memiliki nilai bilangan magic yang sama pada masing-masing vertex yang berbeda. Graf cycle sederhana adalah suatu walk tertutup yang mengandung setidaknya tiga vertex, semua vertex-nya berbeda dan setiap vertex terhubungkan oleh satu edge.
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