Judul: Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
Abstrak: Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were : (1) to increase the resistant starch content of Mocaf through heating-cooling cycles, (2) to use the modified Mocaf in Mocaf dried noodle production. The research was conducted in the following 4 (four) steps, namely : (1) characterizing of native Mocaf, ( 2 ) Determination the optimum combination of flour-water ratio and temperature that produced the highest level of resistant starch, (3) Modifying of Mocaf through heating-cooling cycles, (4) Production of dried noodles using modified Mocaf having the highest resistant starch content. The resulting product dried noodles made an analysis of resistant starch content as well as an assessment of the overall sensory attributes by 79 untrained panelists with hedonic rating test method. The native Mocaf contained starch (67.47%), amylose (36.73%), amylopectin (30.74%), and resistant starch (0.79%). The analysis by RVA showed that native Mocaf had an A-type starch gelatinization profile. The optimum conditions to increase the resistant starch content of Mocaf was flour-water ratio of 1:3.44 (w/w) and heating at 79.93o C. The resistant starch contents as results of 1, 2, and 3 heating-cooling cycles were 4.16%, 6.30% and 8.73% respectively. Addition of 15% and 25% modified Mocaf (3 cycles) in Mocaf dried noodle production increased the resistant starch content up to 3.77% and 4.43% respectively. Some characteristics of the Mocaf dried noodles were cooking loss of between 16.50% and 23,07%, optimum cooking time of 13:01 to 12:01 minutes, water absorption of 126.66% to 169.63%, and rehydration weight of 189.79% to 233.01%. The hardness of Mocaf dried noodle was 423.9 gf. Modified Mocaf substitution of 15% and 25% caused the hardness were 357.7 gf and 266.8 gf respectively. Based on the hedonic evaluation the noodle hardness was between hard slightly and not hard while assessment of overall attribute was between neutral to rather like.
Keyword: Mocaf, resistant starch type III ( RS3 ), noodles

Judul: Increasing resistant starch type III on the Modified Cassava Flour ( Mocaf ) through heating-cooling cycles and its application on production of dried noodles
Abstrak: Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were : (1) to increase the resistant starch content of Mocaf through heating-cooling cycles, (2) to use the modified Mocaf in Mocaf dried noodle production. The research was conducted in the following 4 (four) steps, namely : (1) characterizing of native Mocaf, ( 2 ) Determination the optimum combination of flour-water ratio and temperature that produced the highest level of resistant starch, (3) Modifying of Mocaf through heating-cooling cycles, (4) Production of dried noodles using modified Mocaf having the highest resistant starch content. The resulting product dried noodles made an analysis of resistant starch content as well as an assessment of the overall sensory attributes by 79 untrained panelists with hedonic rating test method. The native Mocaf contained starch (67.47%), amylose (36.73%), amylopectin (30.74%), and resistant starch (0.79%). The analysis by RVA showed that native Mocaf had an A-type starch gelatinization profile. The optimum conditions to increase the resistant starch content of Mocaf was flour-water ratio of 1:3.44 (w/w) and heating at 79.93o C. The resistant starch contents as results of 1, 2, and 3 heating-cooling cycles were 4.16%, 6.30% and 8.73% respectively. Addition of 15% and 25% modified Mocaf (3 cycles) in Mocaf dried noodle production increased the resistant starch content up to 3.77% and 4.43% respectively. Some characteristics of the Mocaf dried noodles were cooking loss of between 16.50% and 23,07%, optimum cooking time of 13:01 to 12:01 minutes, water absorption of 126.66% to 169.63%, and rehydration weight of 189.79% to 233.01%. The hardness of Mocaf dried noodle was 423.9 gf. Modified Mocaf substitution of 15% and 25% caused the hardness were 357.7 gf and 266.8 gf respectively. Based on the hedonic evaluation the noodle hardness was between hard slightly and not hard while assessment of overall attribute was between neutral to rather like.
Keyword: Mocaf, resistant starch type III ( RS3 ), noodles

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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