Judul: Kajian Customer Discovery Sereal Kesehatan Bekatul Terstabilisasi
Abstrak: Stabilized rice bran is a form of rice bran that had undergone High Temperature Short Time (HTST) processing technology which diminishes the foul odour producing enzymes. It is highly beneficial for diabetic patients due to its low glycemic index level at 19. The 7.6 million diabetic patients that was recorded in 2012 was providing potential market for stabilized rice bran product. The purpose of this research is to conduct a test problem and solution of stabilized rice bran consumption on diabetic patients thus gaining valuable information regarding customer characteristics to formulate optimal business model. The method implemented during the course of research was action research. Research showed that there are hypothesis of several common main issues diabetic patients, e.g; 1) cereal cannot eaten in anyplace and anytime, 2) healthy cereal do not have good taste, 3) doubt with products cereal with chemical and preservatives ingredients, 4) unpractice preparation of cereal. Therefore the proposed value prepositions are as following; healthy cereal with various taste without preservatives as alternative carbohydrate or healthy snack with practice packaging and practice preparation with customer segments are diabetic patients who have dense activity in a day as well as cereal consumption as additional food of carbohydrate and healthy snack..
Keyword: Diabetic patients., Customer discovery, Stabilized rice bran, Action research, Bogor Agricultural University (IPB)

Judul: Stabilisasi Bekatul dan Penerapannya pada Beras Analog
Abstrak: Indonesian rice consumption is one of the largest one in the world. This condition has raised concern to from the government. They issued Presidential Decree No. 22 in 2009 aims accelerate food diversification progam based on local resources. The development of analog rice can be one alternative to support food diversification program. Extrusion technology is used in manufacturing process of analog rice. This technology enables to formulate rice with various compositions and also makes product preparation and development easier. Corn flour, sago, soy flour, and rice bran are local resources used for analog rice. Corn flour, soy flour, and sago were used because these raw materials have been very common for Indonesian society, therefore analog rice resulted in this study was expected to be easily accepted in Indonesia. Corn flour was used because it has higher dietary fiber than wheat. Soy flour was used as a source of protein. The presence of protein increases the nutritional value and improves the texture of the analog rice. Other raw material of analog rice is sago. Sago is one of the primary food in East Indonesia. Rice bran contains high dietary fiber and has good antioxidant activity. Rice bran contains tocopherol (vitamin E), tocotrienols and oryzanol that have antioxidant capacity. Rice bran also has low glycemic index. Rice bran is a by-product of rice mill. It is a thin layer covering the rice seeds after husk removal. Rice bran must be stabilized immediately upon production to protect it from lipase activity, which can reduce quality of the rice bran by stimulating off flavor formation. Many methods have been developed to deactivate the lipase in rice bran. However, those methods are difficult to operate and they require a lot of energy so that less suitable for small rice milling unit. Therefore in this study, we developed another stabilization method by using single screw conveyor. The initial study was undertaken to determine the effects of stabilization treatment by using a single screw conveyor to the content of free fatty acids and bioactive components (α-tocopherol and ϒ-oryzanol) of rice bran. The treatments used were A100 (screw speed of 15 Hz, 100 °C), A120 (screw speed of 15 Hz, 120 °C), A140 (screw speed of 15 Hz, 140 °C), B100 (screw speed of 25 Hz, 100 °C), B120 (screw speed of 25 Hz, 120 °C), and B140 (screw speed of 25 Hz, 140 °C). It was shown that rice bran stabilization by using screw conveyor was able to significantly suppress an increase of FFA content of stabilized rice bran as compared to control (unstabilized one). Particularly, A120 was the best treatment for preventing rancidity (FFA content <10%) with a minimum decrease in α-tocopherol and γ-oryzanol content. It can be concluded that single screw conveyor is potential to be used in small-medium scale rice milling unit to produce rice bran with better self-life, while the nutrition content can be preserved. 6 The stabilized rice bran obtained from the most optimum condition was used in analog rice formulation using Mixture Design in Design Expert program (DX7). Mixture Design in the Design
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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