Judul: Development of organic rice noodle and Pad Thai preparation
Abstrak: This study was aimed to develop rice noodle from broken organic Jasmin rice with addition of different additives. Physicocemical of flours were determined as dried rice noodle was prepared with wet casting method and determined in chemical, physical and cooking properties. The physicochemical properties of organic rice flour (ORF) in comparison with commercial rice flour (CRF) and tapioca flour (TPF) were significantly different (p<0.05). The ORF contained low amylose content compared with others (p<0.05). Swelling power of ORF (10.76) at higher temperature (85°C) was lower compared to others (12.37 for CRF and 21.33 for TRF). Water absorption index of ORF was significantly higher at ambient temperature but lower than CRF and TPF in higher temperature (p<0.05). There was no significant difference in term of water solubility index between ORF and CRF both at ambient and high temperature (p>0.05). Addition of 1% (w/w) microbial transglutaminase (MTGase) increased yellowness of cooked rice noodle from -1.34 to 8.23 as well as improved tensile strength and cooking weight when compared to control (p<0.05). Addition of glycerol mono-stearate (GMS) 1% (w/w) significantly increased hardness (787.03g to 1331.00g) of cooked rice noodle as well as increased cooking loss (7.43% to 10.86%) (p<0.05). Addition of 2% (w/w) NaCl improved the noodle quality significantly in tensile strength (42.91g to 59.24g) and cooking loss (7.43% to 4.78%) (p<0.05). Rice noodle with 2% (w/w) NaCl addition was chosen and compared to the commercial rice noodle in the form of Pad Thai dish. The commercial rice noodle was significantly superior to the developed rice noodle on textural properties and sensory ratings in terms of overall acceptability, firmness, elasticity and stickiness (p<0.05). Further study should be finding or modifying process parameters of organic rice noodle such as combining flours or other additives addition to improve noodle quality that comparable to commercial rice noodle, especially the textural properties
Keyword: pad thai, rice noodle, organic food, rice flour, cooking properties

Judul: Formulation and Characteristics Determination of Dried Noodle from Porang Flour and Tapioca Starch with the addition of Spirulina platensis
Abstrak: Mi kering pada umumnya terbuat dari tepung terigu yang diperoleh dari hasil penggilingan biji gandum. Kebutuhan gandum di Indonesia dipenuhi melalui impor. Substitusi tepung porang dan tapioka sebagai sumber pangan lokal dengan penambahan spirulina dapat meningkatkan kandungan gizi dan senyawa bioaktif pada produk akhir mi kering. Penelitian ini bertujuan menentukan formula mi kering terbaik dari tepung porang dan tepung tapioka dengan penambahan Spirulina platensis melalui uji hedonik dan untuk menentukan karakteristik fisik, proksimat, dan fitokimia dari formula mi kering terpilih. Perlakuan yang digunakan dalam penelitian ini adalah penambahan konsentrasi spirulina sebanyak 1%, 2%, dan 3% ke dalam formulasi. Formula mi kering terpilih adalah penambahan konsentrasi spirulina 3% dengan nilai kadar air sebesar 10,56%, protein 1,95%, abu 0,63%, karbohidrat 83,29%, lemak 3,58%, serat pangan 19,93%, cooking loss 3,88%, daya rehidrasi 306,63%, elongasi 173,33%, dan nilai L* 35,99. Hasil uji fitokimia diperoleh mi kering spirulina terdeteksi mengandung alkaloid, flavonoid, dan fenol., Dry noodles are commonly prepared using wheat flour, obtained from milling wheat grain. Indonesia relies entirely on imports to meet its wheat demand. The substitution of konjac flour and tapioca as local food sources with the addition of spirulina can increase the nutritional content and bioactive compounds in the final dry noodle product. The aim of this study was to determine the best dry noodle formulation from konjac flour and tapioca flour with the addition of Spirulina platensis through hedonic tests and to determine the physical, proximate, and phytochemical characteristics of the selected dry noodle formulas. The treatment used in this study was the addition of 1%, 2%, and 3% spirulina concentrations into the formulation. The selected dry noodle formula is the addition of 3% spirulina concentration with a value of 10,56% moisture content, 1.95% protein, 0.63% ash, 83.29% carbohydrates, 3.58% fat, 19.93% dietary fiber, 3,88% cooking loss, 306,63% rehydration power, 173.33% elongation, and L* value 35,99. The results of the phytochemical test showed that spirulina dried noodles were detected to contain alkaloids, flavonoids, and phenols.
Keyword: hedonic, konjac noodle, phytochemical, tapioca starch

Judul: Penyelesaian Masalah Pelabelan Graf vertex Magic pada Graf Cycle Sederhana
Abstrak: Graf vertex magic adalah suatu graf memiliki nilai bilangan magic yang sama pada masing-masing vertex yang berbeda. Graf cycle sederhana adalah suatu walk tertutup yang mengandung setidaknya tiga vertex, semua vertex-nya berbeda dan setiap vertex terhubungkan oleh satu edge.
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