Judul: Literature Review of Non-Wheat Noodle Technology Processing
Abstrak: Mi pati (noodle starch) merupakan jenis mi dengan bahan baku pati tanpa menggunakan tepung terigu. Pengolahan mi terigu dengan mi non terigu berbeda. Mi terigu memanfaatkan gluten sedangkan mi non terigu memanfaatkan proses gelatinisasi dan retrogradasi dari pati untuk mencapai kualitas produk yang dapat diterima konsumen. Tujuan dari kajian literatur ini yaitu mengidentifikasi dan menelaah berbagai literatur dengan topik pengolahan mi non terigu. Data dan informasi pada penelitian ini diperoleh melalui data sekunder yang terdapat pada jurnal, skripsi, dan literatur lain yang sumber informasinya dapat dipertanggungjawabkan. Metode yang dapat diaplikasikan yaitu metode kalendering, metode ekstrusi (ekstruder pencetak dan ekstruder pemasak-pencetak), dan metode bubur. Metode yang sesuai untuk pengolahan mi non terigu berbahan baku tepung yaitu metode ekstrusi dengan ekstruder pemasak-pencetak sedangkan mi non terigu berbahan baku pati atau pati kasar dapat menggunakan ekstruder piston. Karakteristik bahan baku yang diangkat dalam kajian literatur ini yaitu pengaruh kadar amilosa, profil gelatinisasi, ukuran partikel, dan penggunaan bahan tambahan pangan. Berdasarkan hasil literatur yang dikaji, kadar amilosa 27-29%, profil gelatinisasi pati tipe C, dan ukuran partikel tepung 100 mesh dapat menghasilkan kualitas produk dengan nilai cooking loss rendah. Bahan tambahan pangan digunakan sebagai pengikat komponen-komponen yang terlepas saat pemasakan sehingga dapat meningkatkan kualitas produk., Noodles starch is a type of noodles that are made from starch without using wheat flour. The processing of wheat noodles and non-wheat noodles is different. Wheat noodles use gluten, while non-wheat noodles use starch gelatinization and aging processes to achieve consumer acceptable product quality. The purpose of this literature review is to identify and review various literature on the subject of non- wheat noodle processing. The data and information in this study are derived from secondary data in journals, papers, and other sources that can be considered. Applicable methods are calendaring method, extrusion method (forming extruder and cooking-forming extruder) and slurry method. A suitable method for processing non- wheat noodles from flour is an extrusion process using a cooking-forming extruder, whereas non-wheat noodles made from starch or crude starch can use a piston extruder. The characteristic of the raw materials featured in this literature review are the effects of amylose content, gelatinization profile, particle size, and the use of food additives. Based on the results of the reviewed literature, 27-29% amylose content, type C starch gelatinization profile, and 100 mesh flour particle size can produce product quality with low cooking loss. Food additives are used as binders for foodstuffs released during cooking to improve product quality.
Keyword: Gelatinization, non-wheat flour, noodle, starch

Judul: Formulation and Characteristics Determination of Dried Noodle from Porang Flour and Tapioca Starch with the addition of Spirulina platensis
Abstrak: Mi kering pada umumnya terbuat dari tepung terigu yang diperoleh dari hasil penggilingan biji gandum. Kebutuhan gandum di Indonesia dipenuhi melalui impor. Substitusi tepung porang dan tapioka sebagai sumber pangan lokal dengan penambahan spirulina dapat meningkatkan kandungan gizi dan senyawa bioaktif pada produk akhir mi kering. Penelitian ini bertujuan menentukan formula mi kering terbaik dari tepung porang dan tepung tapioka dengan penambahan Spirulina platensis melalui uji hedonik dan untuk menentukan karakteristik fisik, proksimat, dan fitokimia dari formula mi kering terpilih. Perlakuan yang digunakan dalam penelitian ini adalah penambahan konsentrasi spirulina sebanyak 1%, 2%, dan 3% ke dalam formulasi. Formula mi kering terpilih adalah penambahan konsentrasi spirulina 3% dengan nilai kadar air sebesar 10,56%, protein 1,95%, abu 0,63%, karbohidrat 83,29%, lemak 3,58%, serat pangan 19,93%, cooking loss 3,88%, daya rehidrasi 306,63%, elongasi 173,33%, dan nilai L* 35,99. Hasil uji fitokimia diperoleh mi kering spirulina terdeteksi mengandung alkaloid, flavonoid, dan fenol., Dry noodles are commonly prepared using wheat flour, obtained from milling wheat grain. Indonesia relies entirely on imports to meet its wheat demand. The substitution of konjac flour and tapioca as local food sources with the addition of spirulina can increase the nutritional content and bioactive compounds in the final dry noodle product. The aim of this study was to determine the best dry noodle formulation from konjac flour and tapioca flour with the addition of Spirulina platensis through hedonic tests and to determine the physical, proximate, and phytochemical characteristics of the selected dry noodle formulas. The treatment used in this study was the addition of 1%, 2%, and 3% spirulina concentrations into the formulation. The selected dry noodle formula is the addition of 3% spirulina concentration with a value of 10,56% moisture content, 1.95% protein, 0.63% ash, 83.29% carbohydrates, 3.58% fat, 19.93% dietary fiber, 3,88% cooking loss, 306,63% rehydration power, 173.33% elongation, and L* value 35,99. The results of the phytochemical test showed that spirulina dried noodles were detected to contain alkaloids, flavonoids, and phenols.
Keyword: hedonic, konjac noodle, phytochemical, tapioca starch

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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