Judul: Karakterisasi Tepung Beras Menir Pragelatinisasi Dan Perubahan Mutunya Selama Penyimpanan.
Abstrak: Menir merupakan salah satu hasil samping proses penggilingan beras selain sekam dan bekatul. Penampakan menir seperti halnya beras patah, namun menir berukuran lebih kecil dari 0,2 bagian beras utuh (Kadarisman, 1986). Adanya peningkatan produksi padi menyebabkan jumlah hasil samping proses penggilingan beras seperti menir juga semakin melimpah. Pemanfaatan menir selama ini dirasakan belum optimal. Pada umumnya hanya digunakan sebagai pakan ternak, maka dari itu diperlukan suatu langkah tepat untuk pemanfaatan yang lebih optimal. Menir alami memiliki kelemahan yaitu ketidakmampuannya untuk mengembang dalam air dingin. Kelemahan ini menyebabkan kelarutan menir menjadi rendah jika dimanfaatkan sebagai bahan industri. Dengan alasan tersebut maka diperlukan suatu teknologi untuk memodifikasi sifat fisik serta memperbaikinya. Salah satu alternatif yang dapat dilakukan yaitu dengan memberikan perlakuan panas dan disertai pengeringan. Penelitian ini bertujuan untuk memperbaiki karakteristik beras menir segar melalui proses pengeringan dengan drum dryer, mendapatkan karakteristik tepung beras menir dan perubahan mutunya selama penyimpanan. Penelitian ini dilakukan secara bertahap antara lain menentukan kecepatan putaran drum dryer dan perbandingan air dan menir. Penentuan perlakuan terbaik didasarkan dari karakteristik produk yang memiliki sifat fungsional paling baik. Produk terbaik kemudian akan disimpan selama 2 bulan pada suhu 35, 45 dan 50 oC serta diamati perubahan karakteristiknya selama penyimpanan. Karakteristik menir segar yang digunakan dalam penelitian ini sebagai berikut : kadar air 10,57 %, abu 0,62 % (bk), protein 8,11 % (bk), lemak 0,60 % (bk), karbohidrat 80,20 % (bk), serat 0,50 % (bk), kelarutan 11,42 %, swelling power 18,68 %, dan kecerahan 87,66. Nilai viskositas pasta menir segar cukup stabil selama 30 menit pengukuran. Perlakuan terbaik yang dihasilkan pada tahap pengaruh kecepatan putaran drum dryer yaitu menir pragelatinisasi dengan kecepatan putaran drum dryer 8 rpm. Karakteristik yang dihasilkan antara lain kadar air 6,79 %, abu 0,51 % (bk), lemak 0,59 % (bk), protein 7,13 % (bk), serat 0,46 % (bk), karbohidrat 84,98 % (bk), kelarutan 13,07 %, swelling power 22,10 % dan kecerahan 87,00. Sedangkan pada tahap perbandingan air dan menir, perlakuan terbaik yang diperoleh yaitu perbandingan air dan menir = 5 : 3, dan memiliki karakteristik antara lain kadar air 6,53 %, abu 0,56 % (bk), lemak 0,56 % (bk), protein 6,98 % (bk), karbohidrat 84,91 % (bk), serat 0,44 % (bk), kelarutan 16,55 %, swelling power 24,12 %, dan kecerahan 85,55. Parameter pengujian seperti kadar air, kelarutan, swelling power dan kecerahan selama penyimpanan mengalami penurunan. Penurunan nilai kadar air, kelarutan, swelling power dan kecerahan yang terbesar terjadi pada suhu penyimpanan 50 oC. Nilai penurunannya antara lain kadar air 7,64 % - 6,46 %, kelarutan 24,49 % - 8,01 %, swelling power 27,53 % - 20,05 % dan kecerahan 86,64 % - 85,01 %. Pada pengujian organoleptik parameter warna, aroma, tekstur dan penampakan umum secara keseluruhan memiliki nilai modus (nilai terbanyak) dan median (nilai tengah) dalam skala 3 (netral).
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Judul: Karakterisasi Tepung Beras Menir Kukus Dan Pendugaan Umur Simpannya
Abstrak: Rice milling is one of rice post harvest steps to process rice germ into ready consumed rice with by product husk, bran, and menir rice. The increasing of rice production will also increase the by products that is menir rice. Based on Badan Pusat Satistik (2008), rice production in 2008 was 60.28 million tons with yield of menir rice is 2 %. The projection of this amount are 1.2 million tons menir rice, sales in low price. Menir rice has size smaller that 0.2 part of rice or broken rice that pass 1.7 mm screening that could utilized as alternative food source with chemical composition similar with rice. The purpose of this research is to obtain the characteristics of menir rice flour from quality, amount of microbiology, functional characteristics and to found out the self-life of menir rice flour using Arrhenius method. Menir rice from rice milling processed into rice flour through steaming process. The research method separated into two steps, the first step is to obtain menir rice flour with the best treatment using the proximate analysis, flour functional analysis, and microbiology test. The second step is the product self-life testing using analysis of percentage water, total acid, solubility, swelling power, color, hedonic and water retention capacity. This research use 3 levels steaming duration that are 10, 15, and 20 minute. The self-life testing used three storage temperature which are 35, 45, and 50 oC. Drying time for fresh and steamed menir rice is 4 hour in 50 oC temperature drying with composition of menir rice flour are : the water content 11.82 %, ash 0.59 %, protein 7.94 %, fat 2.40 %, fibre 0.61 %, carbohydrate by difference 76.64 %, solubility 10 % and swelling power 14.30 %, apparent viscosity of rice paste decrease with increasing shear rate, water retention capacity fell up into twice maximum increase at two degrees temperature 75 oC and 90 oC, and there is no microbiology in menir rice flour. The proximate analysis and the functional analysis for 3 levels steaming duration that are 10, 15, and 20 minute show that menir rice flour that steamed for 20 minutes had the best characteristics. From functional characteristics of menir rice flour found that 20 minutes steaming duration has a higher viscosity than other level steaming, good in stability of paste, and water retention capacity fell up into maximum increase at 90 oC. The shelf-life for temperature 25 oC approximately 7 month 2 week, using total acid perimeter . Shelf-life for storage in other temperature could be count with the quality decreasing rate which is k amount 1.94 x 10-3 per week. The total acid perimeter used because increasing total acid perimeter made stamed menir rice flour damaged faster than using water content perimeter. The steamed menir rice flour shelf life still on average flour storage which are 6-12 month.
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Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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