Judul: Chemical and Sensory Characteristic of Cooked Rice from Analog Rice with Additional of Gracilaria sp.
Abstrak: Nasi analog Gracilaria sp. dapat menjadi bentuk diversifikasi pangan sumber karbohidrat yang diharapkan mampu menggantikan nasi putih. Penambahan tepung rumput laut Gracilaria sp. berfungsi untuk meningkatkan nilai tambah pada produk nasi. Penelitian ini bertujuan mengetahui pengaruh perbedaan konsentrasi rumput laut Gracilaria sp. yang ditambahkan dalam beras analog terhadap karakteristik kimiawi dan sensori nasi yang dihasilkan, serta menentukan formulasi terbaik. Konsentrasi tepung rumput laut Gracilaria sp. ditambahkan pada beras analog sebesar 0%, 5%, 10%, dan 15%. Beras analog dimasak menggunakan mesin rice cooker menjadi nasi. Hasil uji kandungan kimia menunjukkan perbedaan penambahan konsentrasi tepung Gracilaria sp. memberikan pengaruh nyata terhadap kadar air, abu, protein, serat pangan total, serat pangan larut dan tidak larut. Perbedaan penambahan konsentrasi tepung Gracilaria sp. juga berpengaruh nyata terhadap total fenol, kadar tanin, parameter hedonik aroma, warna, dan keseluruhan pada nasi analog. Formula terpilih berdasarkan uji Bayes adalah nasi analog dengan konsentrasi tepung rumput laut Gracilaria sp. 10%.
Keyword: analog rice, dietary fiber, hedonic, Gracilaria sp.

Judul: Pengaruh Pemasakan Beras Analog Rumput Laut Gracilaria sp. dengan Microwave terhadap Karakterisik Fisikokimia dan Sensori
Abstrak: Beras analog dari rumput laut Gracilaria sp. merupakan salah satu produk diversifikasi pangan dengan sifat fungsional. Penelitian bertujuan menentukan pengaruh pemasakan beras analog rumput laut Gracilaria sp. dengan microwave terhadap karakteristik fisikokimia dan sensori. Rancangan percobaan menggunakan rancangan acak lengkap faktorial dengan tiga ulangan, jika hasil uji menunjukkan pengaruh nyata dilakukan uji lanjut Duncan pada taraf kepercayaan 95%. Perlakuan dengan daya 270 W selama 7 menit merupakan yang terbaik dan lebih efisien dalam penggunaan energi serta memiliki specific energy consumption yang lebih rendah dibandingkan dengan cara pemasakan konvensional menggunakan rice cooker. Karakteristik nasi analog dari perlakuan terbaik memiliki penyerapan air mencapai 94%, nilai L*, a*, dan b* berturut-turut 51,99; -0,75; dan 8,09. Profil tekstur menunjukkan hardness sebesar 10,52 N; springiness 0,69 mm; cohesiveness 0,60; adhesiveness 71,30 gs; dan chewiness 4,29 mJ. Preferensi panelis terhadap nasi analog di antaranya tekstur pulen, kenampakan nasi yang mengkilap, rasa yang diasosiasikan dengan bunga, dan aroma serta rasa manis., Analogue rice made from Gracilaria sp. seaweed is one of the food diversification products with functional properties. This study aimed to determine the effects of microwave cooking on its physicochemical and sensory characteristics. The experimental design employs a factorial completely randomized design with three replications. If the test results indicate a significant effect, Duncan’s post hoc test are conducted at a 95% confidence level. The treatment with a microwave power of 270 W for 7 minutes is considered the optimal choice and demonstrated greater energy efficiency with lower specific energy consumption compared to the conventional cooking method using a rice cooker. The characteristics of the selected treatment for analogue rice include a water absorption of 94%, L*, a*, b* values of 51.99; -0.75; and 8.09, respectively. Texture profile analysis indicates a hardness value of 10.52 N; springiness value of 0,69 mm; cohesiveness of 0.60; adhesiveness of 71.30 gs; and chewiness of 4.29 mJ. Sensory attributes preferred by panelists were moistness of grains, glossy grains, floral taste, sweet taste, and sweet aroma.
Keyword: beras analog, daya microwave, Gracilaria sp., waktu pemanasan

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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