Judul: Effect of carboxymethyl cellulose and rice varieties on physicochemical characteristics of chilled rice products
Abstrak: Waxy varieties of rice is a type of rice that contains high levels of amylopectin. Issues related to the glycemic index, foods with high content of amylopectin have high score of glycemic index which mean the foods can give the effect of the body’s blood sugar to rise quickly. The purpose of this study was to determine the effects of addition 0.6% CMC into the glutinous rice-based chilled foods (rice burger and sushi rice), that expected to provide good effects on the digestive properties include decline in glycemic index value. Three rice varieties, RD6(11.38% amylose), Luem Pua(10.16% amylose) and Koshihikari(21.28% amylose) were studied. Cooked rice with 0.6% CMC proved to have a higher resistant starch content than control. This was found successively reduced the estimated glycemic index of chilled rice products. Results indicated that CMC slower the amount of glucose released based on in-vitro digestion. Starch digestive properties also affected by amylose content of each rice variety. However there were no pronounce effects on total polyphenol content and antioxidative properties of the products. Luem Pua rice has highest score of antioxidant properties compared to RD6 and Koshihikari because it naturally colored bran. Keywords: glutinous rice, chilling, carboxymethyl cellulose, glycemic index, digestive properties
Keyword: Food Science and Technology

Judul: Effect of parboiling and rice varieties on physicochemical and starch digestive properties of ready to eat rice
Abstrak: n recent years, people tend to consume ready to eat (RTE) rice. However, several disadvantages were encountered in RTE rice especially in texture and starch digestive properties, thus modifying the processing method is needed. This study was conducted to developing RTE rice processing using parboiling technique and to investigate the effect of parboiling and rice varieties on RTE rice in retort pouch characteristics. Brown rice grains of Pitsanulok (PSL) (29.17% amylose), Homnin (HMN) (21.22% amylose), and Sinlek (SLK) (21.91% amylose) were undergo parboiling and subsequently prepared into RTE rice packed in retort pouch. Their physicochemical characteristics, antioxidant activities, starch digestive properties, and sensory qualities were evaluated. Parboiling of brown rice gave significant changes in some physicochemical characterics including changes in moisture and ash content, decreased in hardness, adhesiveness, and lightness value. Each rice variety gave different value of physicochemical characteristics significantly. Compared to unparboiled rice samples, TPC of parboiled PSL was decreased, whilst parboiled HMN and SLK were increased. Furthermore, parboiling decreased the antioxidant capacities based on DPPH and FRAP activity methods. Rice variety of HMN has the highest TPC, DPPH, and FRAP, followed by SLK and PSL respectively. Furthermore, parboiling did not affect the resistant starch (RS) and glycemic index (GI) significantly. However, rice varieties affect the RS and GI significantly with PSL has the highest RS followed by SLK and HMN respectively (2.09-2.74, 0.38-0.60, and 0.34-0.59 g/100g sample, respectively) and HMN has the lowest GI followed by PSL and SLK respectively (83.84-89.54, 85.79-96.52, and 88.99-97.49, respectively). Based on sensory qualities, HMN-UP has the highest sensory scores compared to other products. Therefore, there was a possibility to apply parboiling technique into the specified rice variety to maintain the antioxidant, improve RS and GI, and obtain desirable sensory qualities. However, optimization of parboiling method is needed to obtain desirable results.
Keyword: Antioxidant Properties, Glycemic Index, Parboiling, Ready to Eat

Judul: Teknik penentuan posisi bintang berdasarkan pelat foto overlapping
Abstrak: Bintang adalah salah satu objek langit yang menarik untuk diamati. Untuk itu, pengetahuan tentang posisi bintang sangat diperlukan. Posisi bintang di langit dapat dihitung melalui foto bintang. Fotografi astronomi atau astrometri merupakan ilmu yang mempelajari metode untuk menentukan posisi bendabenda langit seperti bintang berdasarkan pelat foto (Kamp, 1967). Sebuah pelat foto berisi citra bintang-bintang yang sudah diketahui posisinya berdasarkan katalog dan citra bintang-bintang yang belum diketahui posisinya. Posisi bintang yang ada di katalog dinyatakan dengan (a,3). Bintang yang belum diketahui posisinya lebih banyak jumlahnya daripada bintang yang sudah diketahui posisinya. Citra bintang pada pelat foto berupa sebuah titik dalam bentuk tetap. Posisinya pada pelat merupakan hasil pengukuran pada bidang kartesius dan dinyatakan dengan (1;,fl). Hasil pengukuran tersebut kemudian direduksi menjadi koordinat terukur (x,y). Hubungan antara (a,3) dan (x,y) didekati dengan sebuah deret dengan konstanta-konsranta deret merupakan konstanta pelat. Nilai konstanta pelat diperoleh dengan menggabungkan hasil pengukuran posisi bintang pada masing-masing pelat menjadi sebuah persamaan normal (Jefferys, 1963). Hasil akhir dari gugus persamaan normal tersebut dijabarkan dalam bentuk nOlasi matriks partisi dan berupa sebuah sistem persamaan linier Ax = b di mana A adalah matriks jarang, dan x merupakan konstanta pelar yang akan dicari nilainya. Untuk menyelesaikan sistem persamaan linier terse but digunakan metode transformasi given. Konstanta pelat yang sudah diperoleh dengan menyelesaikan sistem persamaan linier di atas, kemudian disubtitusi ke sebuah persamaan untuk memperoleh posisi bintang yang tidak tercantum dalam katalog. .
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