Judul: Pemanfaatan Pati Kelapa Sawit Sebagai Bahan Baku Dekstrin
Abstrak: The oil palm trunks become waste from the rejuvenation of the oil palm plantation. The extraction of the oil palm trunk yielded 4,7% of starch. The starch was extracted and characterized its physical and chemical properties and compared it to the commercial starches (sago and tapioca). The extracted starch was modified to be dextrin by enzymatic and acid hydrolysis. The oil palm starch contained lipid (0,37%), ash (0,68%), fiber (1,78%) which were higher than that of sago and tapioca. However, the amylosa content (28,67%) of the oil palm starch was lower. The gelatinization temperature of oil palm starch (770C) was similar with that of sago, but was higher than of tapioca. The whiteness degree of starch (83,02%) and the paste clarity (15,4%T) of the oil palm starch were lower than sago and tapioca. The α-amilase susceptibility of oil palm starch was lower than that tapioca and sago; however, the susceptibility of the oil palm starch on acid was almost similar with sago and tapioca. The dextrin quality of the oil palm starch, either from enzymatic or acid hydrolysis was lower than the tapioca; however, it was almost similar with the sago based on ash content, viscosity an solubility in cold water.
Keyword: 

Judul: Hidrolisis Pati Palma Menggunakan α-Amilase
Abstrak: Today, carbohydratesmostly supplied fromcerealand tuber crops.Even thoughit many other sources of starch for industrial rawmaterials, one of them is palm trees. To explore it’s possibility, thusneedinformation on the physico-chemical properties and processing technology of the starch. The objective of this study were to examine the correlation between starch as substrate and types of enzymes, it’s also to know attack action pattern of the enzyme to glycosides linkages in the starch. Hydrolysis of starch used bacterial α-amylase, porcine pancreatin α-amylase, glucoamylase, dextrozymes, and monitored the changes on the value of DE (dextrose equivalent) and DP (degree of polymerization). The values giveinformation aboutthe types of hydrolysis products and starch digestibility by pancreatin amylasefrom some kind of palm starch. The result showed the palm starches are normal starch with 20.04-26.67% of amylose contents. All palm starches can be utilized as substrates for raw material for starch hydrolysates industry. Completed hydrolysis of palm starch enzymatically produced average 􀜦􀴤􀴤􀴤􀜲􀴤2.23-2.62 and􀴤􀜦􀴤􀴤􀜧􀴤38.27-44.9 for bacterial α-amylase, and average􀴤􀜦􀴤􀴤􀜲􀴤 2.28-3.31 and 􀴤􀜦􀴤􀴤􀜧􀴤30.27-43.91for pancreatin α-amylase.Onthe stage of saccharification, dextrozyme more effective than glucoamylasefor debranching of α-1,6-glycosides linkages so that result value of DEgreater than glucoamylase with the average 􀜦􀴤􀴤􀴤􀜧􀴤95.74-98.81 and􀴤􀜦􀴤􀴤􀜲􀴤 1.01-1.04 for dextrozyme, and average 􀜦􀴤􀴤􀴤􀜧􀴤94.65-98.21and􀴤􀜦􀴤􀴤􀜲􀴤 1.02-1.06 for amiloglukosidase.Palm starch from Arenga pinnatahas a digestibilityvaluehigherthanothertypes ofpalmstarch.
Keyword: 

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