Judul: Senyawa antidiabetik dari kacang koro pedang (Canavalia ensiformis (L) DC) dipengaruhi oleh proses pembuatan susu kacang
Abstrak: Jack bean (Canavalia ensiformis (L) DC) is one of tropical leguminous plants known to grow in Indonesia without received much attention as useful food commodity. Polyphenols with antioxidant activity, reported to be present in the beans, are recognized as having a potential health benefit in decreasing the risk of several chronic diseases, including diabetes. Diabetes is categorized as one of the serious glogal health problems and its prevalence in Indonesia significantly increased every year. Polyphenols in the Jack beans provide an opportunity if used as an ingredient in food products development. Jack bean milk was chosen as a food model in this study because this a plant-based milk is suitable for consumption of many people, including those who suffer lactose intolerance and who are vegetarians. To date, information related to active compounds as antidiabetics in these beans is still limited. Therefore this research aimed to investigate the bioactive compounds with antidiabetic potential from jack bean and their bioactivity during the bean milk processing. This research began by a screening of the jack bean extract potential and ascertaining the types of active compounds in it. Extraction using ethanol, methanol, and water was applied to the beans in a sequence. The next step was to utilize this beans in jack bean milk processing. Evaluation of phytochemical changes and antioxidant activity was investigated during the processing. The stability of the active compounds during the processing of jack bean milk was evaluated at the final stage of the study. The methanol extract from jack bean was known to contain the highest total phenolic and total flavonoid and also highest antioxidant activity compared to other extracts. However, even compared to red kidney beans, the potency was still lower; these results still indicated that these beans contained bioactive compounds that could be explored further. Boiling the beans for 30 minutes gave greater TPC and TFC than raw beans (R), and as a result its antioxidant activity was also increased. The structure of the seed matrix which expanded by the heat caused the compounds to be extracted more easily as shown by SEM picture. Overall, processing into jack bean milk caused a decrease in the total phenolic content (TPC), total flavonoid content (TFC) and DPPH free scavenging activity. A significant decrease in flavonoid content occurred after the second soaking explained that peeling the seed coat had a big effect. The more easily the flavonoids were released, made this compound easily dissolved in the soaking water. Processing into jack bean milk caused changes in components based on multivariate analysis, especially in decreasing levels of kaempferol glycosides. Total kaempferol glycosides of jack bean milk was decreased by 14.34% to 961.51 g/g from the raw bean (1122.41 g/g). Efforts to reduce the decrease in kaempferol levels were carried out by modifying the processing stages. Eliminating the soaking 2 (step 3) recovered about 9.10% of kaempferol glycoside in the product (1063.65 g/g). Anisoyl kaempferol glycoside content was known to have lower rates of reduction than those without anisoyl groups. Its availability in sufficient quantities in the product was predicted to be sufficient to
Keyword: Antioxidant activity, Bean milk, Canavalia ensiformis, Jack bean milk, Kaempferol glycoside

Judul: Fermentasi dan Pemanfaatan Produk Kacang Koro Pedang nxn (Canavalia ensiformis L)
Abstrak: Jack beans (Canavalia ensiformis L) are legume that rich in protein content. In Indonesia, people seldom use it for daily consumption. The objectives of this research were to optimize the fermentation of jack beans and to analyse microbiological activity through prebiotic activity and also to identify physical of jack beans. Jack beans cut into small pieces, fermented, powdered, physical properties identified by SEM, analyzed resistant starch and microbilogical analysis. Fermentation controlled more than spontaneous fermentation, it’s about 2.55×108 CFU/Unit. Products of fermentation yield resistant starch showed the value is 0.1170 ppm. Resistant starch used as a growth medium for L.casei and Bifidobacterium. Ammount of colony from each bacteria it’s sbout 2.73×107 dan 2.57×107 CFU/Unit. The resistant starch is the source of prebiotics for lactic acid bacteria which proved by the growth of that bacteria.
Keyword: Bogor Agricultural University (IPB), prebiotic activity, resistant starch, lactic acid bacteria, Fermentation, jack beans (Canavalia ensiformis L)

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology