Judul: Profil Protein Terlarut Pada Berbagai Pelarut Dari 7 Macam Kacang-Kacangan
Abstrak: Long bean, soybeans, komak peanuts, green snap beans, nuts gude, cowpea, and green beans are 7 kinds of nuts are often used as processed food in Indonesia. This study examined the soluble protein profiles of 7 kinds of nuts. Determination of nutrient content was generally done by including proximate analysis. Determination of soluble protein performed by the method of Bradford. SDS polyacrylamide gel electrophoresis was used to determine the pattern and the molecular weight of 7 different protein samples. Determination of amino acid content was done using HPLC. The protein content is generally based on Kjeldahl method of bean protein content nuts gude at 35, 23%, soybeans at 28.13%, long bean at 24.84%, green snap beans at 23.74%, cowpea at 19.66%, komak peanuts at 19.57%, and green beans at 19.19%. SDS PAGE results showed there were 9 long bean protein bands with MW 16.84 - 109.61 kDa, there are 5 bands soybeans protein with MW from 12.04 - 64.44 kDa, nuts komak there were 10 protein bands with BM 17.32 -112.72 kDa, green snap beans there are 14 protein bands with MW 13.09 - 153.31 kDa, there are 7 nuts gude protein bands with BM 12.38 - 62.66 kDa, cowpea with 14 protein bands with MW 13,84 - 149.08 kDa, and green beans are 16 protein bands with MW 13.09 - 157.66 kDa.
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Judul: Effect of Processing Methods on Physical Characteristics, Nutritional Content, and Protein Quality of Pigeon Peas (Cajanus cajan)
Abstrak: Kacang gude berpotensi sebagai pangan sumber protein nabati. Penelitian ini bertujuan menganalisis pengaruh metode pengolahan terhadap karakteristik fisik, kandungan gizi, dan mutu protein kacang gude. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga perlakuan yaitu G1 (rendam), G2 (rendam-rebus), G3 (rendam-kukus) dan satu sampel kontrol (G0) pada dua kali ulangan. Analisis yang dilakukan diantaranya karakteristik fisik, analisis kandungan gizi, analisis daya cerna protein, analisis komposisi asam amino, skor asam amino, dan analisis Protein Digestibility Correct Amino Acid Score (PDCAAS). Metode pengolahan rendam, rendam-rebus, dan rendam-kukus berpengaruh nyata terhadap karakteristik fisik, kandungan gizi, dan mutu protein kacang gude (p<0,05). Daya cerna protein tertinggi diperoleh kacang gude yang diolah rendam-kukus (G3) yaitu sebesar 92,12%. Kacang gude yang diolah rendam-kukus mengandung histidin sebesar 0,59%, isoleusi sebesar 0,78%, leusin sebesar 1,07%, valin sebesar 1,56%, metionin sebesar 0,56%, sistein sebesar 0,45%, fenilalanin sebesar 0,74%, dan tirosin sebesar 0,55%. Kacang gude yang diolah rendam-kukus memiliki skor asam amino 54,69% dan PDCAAS 50,39%. Mutu protein % kacang gude yang diolah rendam-kukus tergolong berkualitas cukup baik., Pigeon peas have the potential to be a food source of vegetable protein. This research aims to analyze the effect of processing methods on the physical characteristics, nutritional content, and protein quality of pigeon peas. The experimental design used was a completely randomized design with three treatments, namely G1 (soak), G2 (soak-boil), G3 (soak-steam) and one control sample (G0) in two replications. The analyzes carried out include physical characteristics, nutritional content analysis, protein digestibility analysis, amino acid composition analysis, amino acid score analysis, and Protein Digestibility Correct Amino Acid Score (PDCAAS) analysis. The processing methods of soaking, soaking-boiling, and soaking-steaming had a significant effect on the physical characteristics, nutritional content, and protein quality of pigeon peas (p<0.05). The highest protein digestibility was obtained from pigeon peas that had been soaked and steamed (G3), namely 92.12%. Pigeon peas that have been soaked and steamed contain 0.59% histidine, 0.78% isoleucine, 1.07% leucine, 1.56% valine, 0.56% methionine, 0.45% cysteine, 0.74% phenylalanine, and 0.55% tyrosine. Pigeon peas that have been soaked-steamed have an amino acid score of 54.69% and PDCAAS 50.39%. The protein quality of pigeon peas that have been soaked and steamed is quite good quality.
Keyword: AAS, PDCAAS, pigeonpea, protein digestibility, proximate analysis

Judul: Pengaruh vaksinasi terhadap dinamika populasi pada model SIR (Susceptible-Infected-Recovered)
Abstrak: SIR model can be used to model the spread of diseases in a closed population based on certain assumptions. In this research, the SIR model is formulated by including the factor of vaccination. As the result, the model has been shown to have two equilibrium points, i.e. disease free and endemic equilibrium. A simulation study is carried out to illustrate the model. The results show that some equilibrium points are asymptotically stable. Moreover, a minimum level of vaccination has been defined. For the vaccination level less than the minimum level, increase in the vaccination level results in decrease of the proportion of infected individuals in the corresponding equilibrium point. On the other hand, for the vaccination level greater than the minimum level, increase in the vaccination level results in decrease the proportion of susceptible individuals in the corresponding equilibrium point. Furthermore, when vaccination level is greater than the minimum level, it is found that the time needed for the disease to extinct is shorter.
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