Judul: Pengembangan Produk Sereal Sarapan Siap Santap Berbasis Sorghum
Abstrak: Sorghum bicolor (L.) Moench merupakan tanaman serealia yang tergolong dalam famili Graminae. Tanaman lain yang tergolong famili Graminae antara lain padi, jagung, tebu, gandum, dan barley. Sorghum memiliki istilah yang berbedabeda tiap daerah. Sebagai contoh, sorghum dikenal dengan nama ’cantel’ di Jawa Tengah dan Jawa Timur, ’jagung cantrik’ di daerah Jawa Barat, dan ’batara tojeng’ di Sulawesi Selatan. Penelitian ini bertujuan untuk mengembangkan produk sereal sarapan berbasis sorghum dalam rangka turut mendukung program diversifikasi pangan Sasaran dari penelitian ini adalah mendapatkan formulasi sereal sarapan pagi berbasis sorghum yang paling disukai konsumen sehingga dapat dijadikan suatu model untuk pengembangan produk pangan non-beras/ non-gandum di Indonesia. Bentuk sereal sarapan yang akan dikembangkan adalah minuman sereal sarapan siap santap. Penelitian ini terdiri dari empat tahap. Tahap pertama adalah pembuatan sorghum flakes. Proses pembuatan sorghum flakes yang paling efektif dan efisien berdasarkan penelitian adalah sebagai berikut : sorghum dicuci bersih lalu ditambah air dengan perbandingan air : sorghum sebesar 2 : 1, lalu sorghum dimasak menggunakan retort selama 15 menit dengan suhu 120 oC. Setelah itu sorghum didinginkan selama kurang lebih 15-20 menit, kemudian dikeringkan menggunakan drum drier dengan jarak roller sekitar 0.5 mm. Sorghum kering hasil drum drier dikecilkan ukurannya menggunakan dry blender sehingga didapat serpihan-serpihan (flakes) sorghum.
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Judul: Formulasi Sereal Susu Berbahan Baku Sorgum sebagai Pangan Sarapan
Abstrak: Sorghum can be used as a basic ingredient in developing ready to eat cereals. The general aim of this study was to develop cereal milks based beverages with sorghum as a main ingredient. The materials used to make cereal milk sorghum were milk powder, sorghum flour, sugar, cocoa powder, vanillin powder, and salt. This study covered two stages of experiment, i.e. preliminary and main experiments. The objective of preliminary study was to produce sorghum flour that can be rehydrated and has good characteristics. Flour that can be rehydrated known as pragelatinized flour. Pragelatinized sorghum flour can be achieved by studying the comparison of the amount of water added in the cooking stage that studied in the preliminary experiment. The ratio of coarse sorghum flour and water (w/v) tested were 1 : 2.5, 1 : 3, 1 : 3.5, 1 : 4, 1 : 4.5. The physical properties of the products resulted such as yield, water solubility index, and the rehydration time were analyzed. Based on these test results, the ratio of flour and water to be used in the main study was 1 : 4. The main study aimed to get a cereal milk formula that was suitable and acceptable by consumers. Variables observed on the main research in determining the optimum formulation of cereal milk were the amount of pragelatinized sorghum flour and milk powder added. The organoleptic test conducted showed that the formulation with a ratio of milk and pragelatinized sorghum flour 3 : 7 was chosen. Based on proximate analysis, the chosen formula contain (dry basis) 5.82% moisture content, 5.87% fat, 8.16% protein, 2.73% ash, and 83.24% carbohydrate. Chosen formula also contain 14.76% dietary fibre and total phenolic compound 3.28 mg GAE (Gallic Acid Equivalent)/ g product. Financial analysis that has been done shows milk cereal product development is feasible.
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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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