Judul: Quality Characteristic of Rice Flour from Alkaline Steeping Method and Using Low-Quality Rice
Abstrak: Beras merupakan bahan makanan pokok sebagian besar masyarakat Indonesia. Beras memiliki beberapa tingkatan mutu dari premium hingga turun mutu. Beras turun mutu merupakan beras yang mengalami penyusutan baik dari kualitas maupun kuantitas karena disimpan terlalu lama yang menyebabkan harga beras tersebut menjadi murah. Beras turun mutu dapat dijadikan beberapa produk, salah satunya tepung beras. Proses pengolahan beras menjadi tepung beras dapat dilakukan dengan metode perendaman dengan alkali. Tujuan dari penelitian ini adalah mengetahui pengaruh perendaman alkali serta lama perendaman terhadap kualitas tepung beras dengan menggunakan beras turun mutu dan membandingkan karakteristik mutu baik fisika dan kimia terhadap tepung beras komersial. Tahapan penelitian terdiri dari karakterisasi bahan baku, pembuatan tepung beras, dan karakterisasi produk. Adapun karakterisasi bahan baku terdiri atas pengujian mutu beras dan karakterisasi fisikokimia beras. Sedangkan karakterisasi produk terdiri atas 7 uji, yaitu kadar air, kadar abu, pH, kadar protein, kadar lemak, derajat putih, dan lolos ayakan 100 mesh. Berdasarkan uji tersebut menghasilkan bahwa perendaman dengan alkali mempengaruhi beberapa karakteristik, yaitu kadar protein dan derajat putih. Adapun perbedaan lama perendaman tidak memengaruhi secara nyata terhadap karakteristik mutu tepung beras. Tepung beras iterasi memiliki kualitas yang lebih baik dibandingkan dengan tepung beras komersial., Rice is a staple food of most Indonesians. Rice has several levels of quality, from premium to lower rate. Low-quality rice is experiences shrinkage both in quality and quantity because it was stored for too long, which caused the price of the rice to be cheap. Low-quality rice can be used in several products, one of which is rice flour. The processed rice into rice flour can be done by alkaline steeping. This research aims to determine the effect of alkaline steeping and the length of steeping of rice flour quality by using rice downgrading quality and comparing commercial rice flour's physical and chemical characteristics. The research stage consists of the characterization of raw materials, the manufacture of rice flour, and the characterization of products. The characterization of raw materials consists of testing the rice's quality and the rice's physicochemical characterization. While the characterization of the product consists of 7 tests, namely water content, ash content, pH, protein content, fat content, white degree, and passed a 100 mesh sieve. Based on such tests, immersion with alkali affects several characteristics, namely protein content and white degree. The difference in the length of steeping doesn't significantly affect the quality characteristics of rice flour. Iterated rice flour is of better quality compared to commercial rice flour.
Keyword: alkaline steeping, low-quality rice, rice flour

Judul: Business Model and Financial Feasibility Analysis Establishment of Rice Flour Industry from Degraded Rice
Abstrak: Beras turun mutu merupakan beras yang memiliki mutu rendah sehingga harga beras tersebut menjadi murah. Ketersediaan beras turun mutu cukup banyak di Indonesia. Salah satu peningkatan nilai tambah dari beras turun mutu adalah mengolahnya menjadi tepung beras. Industri pembuatan tepung beras memiliki peluang yang besar di pasaran. Hal ini dilihat dari tingkat konsumsi tepung beras yang mengalami peningkatan karena pemanfaatan/aplikasinya yang semakin banyak, khususnya pembuatan produk makanan. Tujuan dari penelitian ini adalah menyusun model bisnis dengan pendekatan Business Model Canvas dan menganalisis kelayakan finansial pendirian industri tepung beras. Hasil yang diperoleh berupa prototype Business Model Canvas yang berisikan strategi bisnis pendirian industri tepung beras. Hasil analisis kelayakan finansial diperoleh bahwa Profit Margin dari industri tepung beras sebesar 50,00%, Break Even Point sebesar 30,70%, Internal Rate of Return sebesar 66,01% dan Return on Investment sebesar 76,06% dengan Pay out Time 1,31 tahun. Berdasarkan hasil analisis tersebut disimpulkan bahwa industri tepung beras dari bahan baku beras turun mutu layak didirikan., Degraded rice is low-quality rice, so the price of rice becomes cheap. The availability of low-quality rice is quite a lot in Indonesia. One added value of low-quality rice is processing it into rice flour. The rice flour manufacturing industry has great opportunities in the market. This can be seen from the level of rice flour consumption, which has increased due to its increasing use/application, especially in the manufacture of food products. The purpose of this research is to develop a business model with a Business Model Canvas approach and to analyze the financial feasibility of establishing a rice flour industry. The results obtained are in the form of a prototype Business Model Canvas which contains the business strategy for the establishment of the rice flour industry. The results of the financial feasibility analysis show that the Profit Margin of the rice flour industry is 50,00%, Break even point of 30,70%, Internal Rate of Return of 66,01% and Return on Investment of 76,06% with a Payout Time of 1,31 years. Based on the results of the analysis, it is concluded that the rice flour industry from rice raw materials has decreased in quality and is feasible to be established.
Keyword: analisis kelayakan finansial, beras turun mutu, business model canvas, tepung beras, degraded rice, rice flour, financial feasibility analysis

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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