Judul: Optimization of Nutmeg Flesh Hydrolysis using Amylase and Pectinase Enzymes
Abstrak: Nutmeg is a very potential commodity in Indonesia. Utilization of nutmeg pulp left over from wasted seeds and mace needs to be improved. Nutmeg flesh contains active ingredients that are very beneficial for health. The cell wall of nutmeg fruit also contains many components such as fiber, starch and pectin. To increase the active ingredient content, enzymes are used to break down the cell wall components such as starch and pectin degrading enzymes. Enzymatic hydrolysis is needed to break down starch and pectin compounds using the enzymes amylase and pectinase. The optimum conditions for the amylase and pectinase enzymes are different, so an optimization process is needed to obtain optimal results. This study aims to find optimal conditions for hydrolysis of amylase and pectinase synergistically and to compare the antioxidant content of fresh nutmeg pulp and hydrolyzate of nutmeg pulp. The optimization process was carried out using the Box Behnken Design (BBD) design on RSM with 17 experimental point units with 3 factors namely pH (X1), temperature (X2), and time (X3) as well as 3 responses namely Dextrose Equivalent, reducing sugar, and sugar total of each treatment variation. The results showed that the components of pectin (4,95%) and starch (8,13%) were obtained. From these experiments, RSM provided several optimum conditions for a process with optimal solution conditions validated at pH 4,62, temperature 46oC, and 181 minutes and produced dextrose equivalent (41,05), reducing sugar (7,08%,) and total sugar (17,55%). The factors of pH, temperature, and hydrolysis time contributed to the resulting response value. The response values of dextrose equivalent, reducing sugar and total sugar increased with increasing temperature and time up to a certain limit and the process conditions tended to be at a low pH up to a certain limit. The higher the response value indicates that the process of hydrolysis and breakdown of starch and pectin is running better. The level of clarity in the validated nutmeg pulp hydrolyzate was still quite turbid where the TSS (26,3 g/L) and TDS (35,3 g/L) values were obtained and the oBrix value was 2.47. These results show that the degradation process of pectin into simpler compounds is not perfect. The antioxidant (IC50) content of hydrolyzed nutmeg was 127.64 ppm and the antioxidant (IC50) of fresh nutmeg flesh was 141.78 ppm. These results indicate that the antioxidant content of IC50 increased after hydrolysis.
Keyword: nutmeg flesh

Judul: Process and Quality Study of Nutmeg (Myristicafragrans Houtt) Juice Powder Results Drying with a Spray Dryer
Abstrak: Buah pala (Myristica fragrans) merupakan tanaman rempah unggulan Indonesia sebagai negara pengekspor dan produsen pala terbesar ke pasar internasional. Bagian terbesar dari buah pala adalah daging buah pala sebesar 77.8%, namun baru sebagian kecil dimanfaatkan menjadi produk olahan lanjutan sebagian besarnya di buang begitu saja. Tujuan dari penelitian ini untuk menentukan formulasi konsentrasi bahan pengisi (filler) campuran antara maltodekstrin dan serbuk ampas pala untuk menghasilkan bubuk sari buah pala terbaik menggunakan alat spray dryer dengan menganalisis mutu bubuk sari buah pala berdasarkan sifat fisik dan kimia. Tahapan penelitian dimulai dari sortasi, pemotongan dan pemisahan daging buah, perendaman, penghancuran, penyaringan, menghasilkan sari buah pala, kemudian ampas daging pala dikeringkan pada suhu 50 °C, ampas kering dihancurkan, pengayakan 80 mesh, dihasilkan serbuk ampas pala. Penelitian pendahuluan menghasilkan Suhu pengeringan optimum dan konsentrasi maltodekstrin terbaik terpilih suhu 180°C dan konsentrasi 20% memberikan hasil 8.84% rendemen, 4.69% kadar air, 0.354 Aw, 95.16% kelarutan dalam air, 38.84% tapped density dan 1.286% higroskopisitas. Penelitian utama menentukan formulasi kombinasi antara maltodekstrin dan serbuk ampas pala pada konsentrasi 0%, 2%, 4%, 6% 8% dan analisa karakteristik bubuk sari buah pala.Hasil penelitian utama menunjukan penambahan konsentrasi serbuk ampas pala 0% dengan nilai pembobotan tertinggi yaitu 3.26., Nutmeg (Myristica fragrans) is Indonesia's leading spice plant as the largest exporting and producing country of nutmeg to the international market. The biggest part of the nutmeg is the flesh of the nutmeg by 77.8%, but only a small part of it is used for further processed products, most of it is simply thrown away. The purpose of this study was to determine the concentration formulation of the filler mixture between maltodextrin and nutmeg pulp powder to produce the best nutmeg extract powder using a spray dryer by analyzing the quality of nutmeg extract powder based on physical and chemical properties. The stages of the research started from sorting, cutting and separating the pulp, soaking, crushing, filtering, producing nutmeg juice, then drying the nutmeg pulp at 50 °C, crushing the dry pulp, 80 mesh sieving, producing nutmeg pulp powder. Preliminary research resulted in the optimum drying temperature and the best concentration of maltodextrin chosen at 180°C and 20% concentration yielded 8.84% yield, 4.69% water content, 0.354 Aw, 95.16% water solubility, 38.84% tapped density and 1.286% hygroscopicity. The main study determined the combination formulation between maltodextrin and nutmeg pulp powder at concentrations of 0%, 2%, 4%, 6% 8% and analyzed the characteristics of nutmeg pollen powder. The results of the main research showed the addition of 0% concentration of nutmeg pulp powder with the highest weighting value 3.26.
Keyword: bubuk sari buah pala, bahan pengisi, suhu pengeringan, nutmeg juice powder, filler, drying temperature

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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