Judul: Formulasi cookies berbasis pati garut (Maranta arundinaceae Linn.) dengan penambahan tepung Torbangun (Coleus amboinicus Lour) sebagai sumber zat gizi mikro
Abstrak: Food is one of the basic of human needs that have to be compiled with. Therefore, the government in Indonesia have organized it by the Laws of Food in 1996 Number 7. Laws of Food in 1996 Number 7 also organize about food security. Food security is one of the concept where most of people- individuals and families-citizens of the country could get their needs of food easily. Food diversification is one of the efforts to establish food security. And, one of the most important of food diversification concept is to diversify carbohydate sources. This research based on Presidential Regulation Number 22 Year 2009 and Ministry of Agricultural Regulation Number 43 Year 2009 for increasing food consumption diversification through balanced diet. Carbohydrate sources are not only from rice, but also from other crops like tubers. Tubers in Indonesia are very large amount and kinds. One of them is arrowroot (Maranta arundinaceae Linn.). Many people have known about arrowroot but the research of arrowroot utilizations are still lack. So, it`s so important to make it in research. The purpose of this research was to get the most appropriate formulation of arrowroot starch and torbangun flour cookies as micronutrients sources. The experimental design used in this study was a randomized block design. The level of adding torbangun flour to arrowroot starch was 0%, 10%, 15%, and 20%. The study showed that the 10% adding of torbangun flour was the most organoleptic level. The addition of torbangun flour also could be the sources of micronutrient of calcium (376.60 mg/100g) and iron (3.83 mg/100g). It is recommended that the people should eat 100-gram cookies per day to fulfill the nutrient requirement.
Keyword: 

Judul: Sifat Fisiko-Kimia Dan Indeks Glikemik Produk Cookies Berbahan Baku Pati Garut (Maranta Arundinacea L.) Termodifikasi
Abstrak: The objective of this research was to make the cookies from modified arrowroot starch which have high resistant starch content, so that it can be used as functional food which have low glycemic index. The research consisted of three steps: arrowroot extraction, starch modification, and cookies making. The extraction of arrowroot produced 15.69% starch. Starch modification by autoclaving-cooling cycles was run in 3 cycles with 15 minutes gelatinization period in each cycle. Then, modified arrowroot starch was used as main ingredient in the making of cookies. Cookies from wheat were also made as comparison. Physical properties analyzed were breaking strength, color degree, and water activity. Chemical properties analyzed were proximate analysis, starch digestibility, amylose content, starch content, resistant starch content, and total dietary fiber content. Glycemic index was also analyzed for cookies from modified arrowroot starch and cookies from wheat. Breaking strength of cookies as measured by Texture Analyzer XT-21 showed that the force required to break the cookies significantly decreased with substitutions of wheat with modified arrowroot starch. The use of modified arrowroot starch resulted in the increase of amylose content, total dietary fiber content, and resistant starch content of cookies. It also could reduce starch digestibility of cookies. The glycemic index of cookies from modified arrowroot starch was 31. This value was lower than glycemic index of cookies from wheat that was 44. This was because higher amylose content, total dietary fiber content, and resistant starch content and lower starch digestibility of cookies from modified arrowroot starch than cookies from wheat. It means that the use of modified arrowroot starch as main ingredient in the making of cookies can decrease glycemic index of cookies.
Keyword: 

Judul: Karakteristik Bifurkasi Persamaan Schoedinger Nonlinier Kuintik Menggunakan Pendekatan Dinamika Sistem
Abstrak: Soliton merupakan gelombang soliter yang dapat mempertahankan bentuknya saat menjalar pada kecepatan konstan. Jika sebuah gelombang soliton berinteraksi dengan gelombang soliton yang lain maka keduanya akan mempertahankan profilnya masing-masing. Pada penelitian ini soliton diwakili oleh persamaan Scroedinger nonlinier kuintik (QNLS). Melalui pendekatan dinamika sistem akan digambarkan karakteristik bifurkasi persamaan QNLS. Dari hasil perhitungan diperoleh 3 titik kritis untuk (U1, U2) yaitu (-(k/σ) 1 4, 0); (0, 0); ((k/σ) 1 4, 0) harga eigen λ1,2 = ±2(k/β) 1 2 , λ1,2 = ±(-k/β) 1 2 , λ1,2 = ±2(k/β) 1 2 berturutturut untuk masing-masing titik kritis. Ketika k > 0 dan β > 0 atau k < 0 dan β < 0 diperoleh jenis titik kritis sadel, senter, sadel untuk masing-masing titik kritis. Sedangkan ketika k > 0 dan β < 0 atau k < 0 dan β > 0 diperoleh jenis titik kritis senter, sadel, senter untuk masing-masing titik kritis. Hasil ini metunjukkan bahwa sistem tidak mengalami perubahan titik kritis tetapi mengalami perubahan kestabilan pada bifurkasi persamaan QNLS.
Keyword: soliton, quintic nonlinier Schroedinger (QNLS) equation, system dynamics, bifurcation, critical points