Judul: Kajian Teknologi Proses Pengolahan Beras Pratanak (Parboiling Rice) pada Gabah Varietas Situ Bagendit
Abstrak: The processing of parboiling rice is the process of provision of water and steam heat of grain before the dried and milled grain. The purpose of proceedings parboiling rice is to avoid the loss of nutrient and damage of rice. Several factors can affect the quality of the parboiling rice is the process of grain, old varieties, long soaking, temperature and long steaming, and drying. The purpose of this research is (1) examine the uniformity of grain temperature distribution during the steaming process. (2) examine the influence of long steaming for physical quality of parboiled rice. (3) examine the influence of the nutritional value of old rice steaming process of parboiling rice, and (4) determine the Standard Operational Procedur (SOP) parboiling rice processing process. Processing begins with the cleaning of grain ripening and then soaking the grain in water-60 oC 5 for 4 hours. Once soaked, grain steamed with a temperature of 80 °C for 20 minutes and 30 minutes. Grain and then dried to moisture content 14%. Grains which have been dried and then milled and conducted observation of parboiled rice quality. The treatment of steaming duration has no significantly to the yield milling but significant effect for milling of parboiled rice milling quality. Proximate test results show no effect against old steaming ash content, fat, protein and carbohydrates from parboiled rice. Organoleptik-test that is performed on rice cooking process before it shows that the results of the study process parboiling rice is acceptable to the panelists .Treatment process of parboiling rice on this research led to an increase in yield, ash content, fat, protein, and carbohydrates. The quality of milled parboiling rice based on the standard process of SNI is the quality of the process before the Process V. Parboiling rice processing suggested is by soaking grains at a temperature of 60 °C 5 for 4 hours followed by the steaming at temperature of 80 °C for 20 minutes.
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Judul: Kajian Pengeringan Gabah pada Proses Pengolahan Beras Pratanak
Abstrak: Parboiled rice is rice that is produced through the 5 stages of the process of cleaning, soaking, steaming, drying and milling. Parboiled process is intended to preserve the grain because the grain has been parboiled can not germinate and also to avoid loss and damage to rice, both in terms of nutritional value and yield of rice. This research aims to study the influence of the thickness of the pile on the quality of parboiled rice Ciherang varieties using a thickness of 1, 3, and 5 cm against the physical quality and proximate. Pile thickness affect the drying rate where the thicker the pile the slower rate of drying. Pile thickness of 1 cm is the best based on the quality of its physical parameters and the third treatment was able to maintain the quality and increase the nutritional content based on proximate analysis
Keyword: Bogor Agricultural University (IPB), hot rotary oven, drying, parboiled rice

Judul: Cycle Hamilton pada Graf Lengkap, Graf Regular, dan Graf 2-Connected 4-Regular Berorder Kurang dari Sepuluh
Abstrak: Suatu graf disebut graf Hamilton apabila graf tersebut memuat cycle Hamilton, yaitu cycle yang melewati setiap vertex tepat satu kali. Menentukan keberadaan cycle Hamilton pada suatu graf dapat menggunakan syarat cukup yang berupa teorema-teorema yang telah diperkenalkan sejak tahun 1950-an. Beberapa syarat cukup yang dibahas dalam karya ilmiah ini adalah syarat cukup yang berhubungan dengan graf lengkap dan graf regular. Suatu graf lengkap berorder 𝑛������ ≥ 3 dan graf r-regular berorder 𝑛������ ≤ 2𝑟������ + 1 merupakan graf Hamilton, Karena kedua graf tersebut memuat cycle Hamilton. Selanjutnya, syarat cukup tersebut digunakan untuk menentukan keberadaan cycle Hamilton pada graf 2-connected 4- regular berorder kurang dari 10.
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular