Judul: Oxalate Reduction in Walur (Amorphophallus Campanullatus Var. Sylvestris), Characterizations and Applications of walur Starch on Cookies and Noodles
Abstrak: Walur (Amorphophallus campanulatus var. sylvestris) is a type of tuber containing high oxalate content (36058.8375 ppm) causing itchiness and irritation owhen consumed. Walur can be easily found in iles-iles plantation as gulma and produced with the triple amount of iles-iles root, 3.6 ton/ha. The objective of this research is to study the reduction of total oxalic content in walur and the application of walur starch to cookies and noodles. There are four main step in this research which are the characterization of physicochemical properties of walur tuber, reduction of oxalic content, characterization of physicochemical and functional properties of walur starch, and application of walur starch for cookies and noodle production. Walur tuber has moisture content of 74.46%, ash of 4.89%, fat of 14.41%, protein of 6.42%, and carbohydrate of 74.28% in dry basis. Walur starch has ovale and polygonale shape with size of 10-22 μm. RVA analysis showed that walur starch had A type gelatinization pattern. Reduction of oxalic content up to 93.18% can be achieved by soaking in HCl 0.2 N solution for 30 minutes, 1% sodium bicarbonate solution for 5 minutes and washing. Walur starch could be applied for cookies and noodles production. Organoleptic test showed cookies with 25% of walur starch and noodle with 60% of walur starch are the same acceptance with the control.
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Judul: Modifikasi Pati Walur (Amorphophallus campanulatus var. Sylvestris) dengan Heat Moisture Treatment (HMT) serta Karakteristisasi Sifat Fisiko- Kimia dan Sifat Fungsionalnya
Abstrak: Walur is one of Indonesia’s indigenous tuber. Walur contains significant amount of carbohydrate. However, native starch extracted from walur has limited application due to its heat unstability. Therefore modification is needed to increase heat stability of walur starch. The starch is modified through Heat Moisture Treatment (HMT). The objective of this research is to study the influence of temperature and time on walur stach charactheristics. Native walur starch with moisture content of 17% is heated at 100 oC and 110oC in dry air oven for 6, 8, and 10 hours in closed container. The modified starch is analyzed for it pasting behaviour, swelling power, solubility, gel texture characteristics, freeze-thaw stability, starch granule morphology, starch birefringence, and starch melting characteristic. The results shows that HMT decreases peak viscosity, breakdown viscosity, swelling power and solubility, gel strength and elasticity, and melting enthalpy of starch. Modified walur starch has higher onset temperature (To), peak temperature (Tp), and final temperature (Tc).HMT increases heat stability of walur starch without significantly changes its birefringence property and granule morphology. It is also found that HMT increase syneresis of walur starch gel.
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Judul: Portofolio Arbitrase Pada Capital Market Line Dan Security Market Line
Abstrak: sekuritas atan portofolio. Salah satu asumsi yang digunakan dalam model ini adalah tidak diperbolehkan terjadinya arbitrase. Arbitrase adalah tindakan yang memanfaatkan terjadinya perbedaan harga sekuritas P<lda w'.. . ktu yang bersamaan pada dua pasar yang berbeda atau lebih. Ketika tidak diperbolehkan adanya arbitrase, semua investor akan memilih portofolio pasar yaitu portofolio yang terdiri atas semua sekuri(HS yang ada di pasar. Portofolio pasar ini merupakan portofoJio sekurilas berisiko yang oplimaL Portofolio optimal ini jika digambarkan pada SML dan CML akan berada tepat pacta garis-garis tersebut. Faktanyd dalam dunia nyata saa! ini arbitrase dapat terjadi. Apabila arbitrase terjadi maka investor tidak akan memilih portofolio pasar melainkan memilih portofolio arbitrase karena lebih menguntungkan. Portofolio arbitrase ini menguntungkan karena nilai harapan returnnya lebih besar daripada nilai hardpan return portofolio pasar dengan risiko yang
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