Judul: Pengaruh Penambahan Berbagai Jenis Pati dan Tepung terhadap Mutu Batter yang Diaplikasikan pada Tempe yang Digoreng dengan Metode Deep Frying.
Abstrak: Batters are used to improve fried battered product quality. The objectives of this research are to study the rheological properties of batter with different flours and starches addition (sagoo, rice flour, dextrine, tapioca and potato starch) into batter formulation and to study the effects of different flours and starches addition for battered tempeh quality included coating pick-up, cooking yield, texture, color, moisture content, oil content and panelist preferences. Addition of rice flour and tapioca into batter formulation, can increase the viscosity of the batter. Coating pick-up and cooking yield tend to increase with the increment of the viscosity, so it can control the movement of cooking oils into food product and prevent the water evaporation. Coating pick-up of the batters with different flours and starches addition ranged from 1-2 %, and cooking yield of the batters ranged from 22.74-42.85%. The batters with good barrier ability are showed with low oil content of the products, for example battered tempeh with rice flour addition has the lowest oil content between others, it has 14.49% oil content of the product that fried for 15 minutes. Over all, included texture, color, aroma and taste, battered tempeh with potato starch addition is the most preferred by panelists because it has the highest rating hedonic scale.
Keyword: batters, rheology of batters, coating pick-up, cooking yield, moisture content, oil content, texture, color, panelist preferences

Judul: Pengaruh Lama Waktu Penggorengan dan Presentase Coating Gula Terhadap Mutu Tekstur Coklat Tempe.
Abstrak: Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are following kering tempe making process is expected to improve texture quality. This study is divided into two steps. The first step is preliminary study which consist of determining the magnitude of treatment that will be used. The second step is observation of tempeh chocolate texture quality which had been given both physical and organoleptic treatment and proximate analysis of selected sample. Selected sample is sample which can maintain texture quality of tempeh chocolate for the longest time and selected sample is sample with frying duration up to 10 minutes and 50% sugar coating. Based on statistical analysis using Duncan’s test, frying duration and sugar coating percentage as well as interaction between them give tangible effect to tempeh chocolate hardness at 5% significancy rate. Proximate analysis of selected sample shows that sample contains 1.47% moisture content, 0.96% ash content, 31.99% fat content, 17.34% protein content, and 48.26% carbohydrate content.
Keyword: frying duration, hardness, sugar coating percentage, tempeh chocolate, texture quality

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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