Judul: Development of Instant Sorghum Rice Product with Two Different Processing Techniques (Parboiled and Conventional)
Abstrak: Nasi sorgum instan merupakan nasi sorgum kering bertekstur porous yang dapat direhidrasi secara cepat menjadi nasi sorgum siap konsumsi. Penelitian ini bertujuan menentukan teknik pengolahan yang mampu menghasilkan nasi sorgum instan yang baik dengan parameter mutu waktu rehidrasi, karakteristik fisik, tingkat penerimaan konsumen, dan Informasi Nilai Gizi (ING) dari produk terpilih. Perendaman biji sorgum untuk teknik parboiled dilakukan dalam water bath bersuhu 60oC (0, 1, 2, 3, 4, 6 jam), dan dianalisis kadar airnya. Penyosohan biji sorgum teknik konvensional dengan abrasive polisher dilakukan pada tiga waktu yaitu 30, 45, dan 60 detik serta dianalisis derajat putihnya. Pengolahan teknik parboiled memiliki tahapan berupa perendaman, pengukusan, pembekuan, pengeringan, dan penyosohan, sedangkan teknik konvensional memiliki tahapan berupa penyosohan, pencucian, pengaronan dengan penambahan gliserol (0%, 2%, 4%), pengukusan, pembekuan, dan pengeringan. Nasi sorgum hasil pengukusan dibekukan pada freezer bersuhu -20oC selama 24 jam dan dikeringkan dengan fluidized bed dryer hingga mencapai bobot konstan. Teknik konvensional lebih baik untuk dikembangkan karena memiliki waktu rehidrasi yang memenuhi kriteria pangan instan, bobot akhir lebih rendah, laju kehilangan air lebih tinggi, dan waktu pengeringan dua kali lebih cepat. Karakteristik fisik produk terpilih meliputi waktu rehidrasi (7,5 menit), densitas kamba (0,4029–0,4136 g/mL), daya serap air (38,91–41,92%), rasio rehidrasi (3,4270–3,5830) dan rasio volume pengembangan (209,1705–223,7180). Pemilihan konsentrasi gliserol 0% dilakukan karena tidak memberikan pengaruh nyata pada produk. Satu sajian nasi sorgum instan (60 g) mengandung energi total (240 kkal), protein 3 g (6% AKG), lemak total 0 g (0% AKG) dan karbohidrat 56 g (17% AKG)., Instant sorghum rice is dry sorghum rice with a porous texture that can be quickly rehydrated into ready-to-eat sorghum rice. This study aims to determine a processing technique that can produce good instant sorghum rice with rehydration time as quality parameter, physical characteristics, level of consumer acceptance, and nutrition facts (ING) of the selected product. Sorghum seeds for the parboiled technique were carried out in a water bath at 60oC (0, 1, 2, 3, 4, 6 hours), and the water content was analyzed. The conventional technique of polishing sorghum seeds with an abrasive polisher was carried out at three times, namely 30, 45, and 60 seconds and the degree of whiteness was analyzed. Processing of the parboiled technique has stages in the form of soaking, steaming, freezing, drying, and polishing, while the conventional technique has stages in the form of polishing, washing, boiling with the addition of glycerol (0%, 2%, 4%), steaming, freezing, and drying. Steamed sorghum rice was frozen in a freezer at -20oC for 24 hours and dried using a fluidized bed dryer until it reached a constant weight. The conventional technique is better to develop because it has a rehydration time that meets instant food criteria, lower final weight, higher water loss rate, and twice as fast drying time. The physical characteristics of the selected product include rehydration time (7,5 minutes), bulk density (0,4029–0,4136 g/mL), water absorption capacity (38,91–41,92%), rehydration ratio (3,4270–3,5830) and volume expansion ratio (209,1705–223,7180). The choice of 0% glycerol concentration was carried out because it did not have a significant effect on the product. One serving of instant sorghum rice
Keyword: Conventional, glycerol, instant sorghum rice, parboiled, rehydration time

Judul: Pengaruh Cara Perendaman Pada Pembuatan Sorgum(Sorghum Bicolor (L.) Moench) Instan
Abstrak: In Indonesia, rice consumption is increasing. National rice consumption reach 139 Kg per kapita per year and it is the biggest in the world. In order to have national food security, it is important to create food diversification for providing staple food alternative so as to reduce rice consumption. Sorghum is a kind of cerealia that can be a staple food alternative. This research aim to choose the right method of intstant sorghumpreparationwith good porosity and quick rehidration time. The research was divided in two steps. The first step was the soaking treatment of sorghum grain with 0.2% Na2HPO4, 1% Na-citrate and 0.2% Na2HPO4 + 1% Na-citrate(1:1). In this step, the good instant sorghum and preferred by consumer was instant sorghum that soaked with 0.2% Na2HPO4.The specification of this productwas quick rehydration time within 7.21 minute, rehydration ratio of 2.33 g/g, bulk porocity of54.81% and level of likeness 4.55 (like). The secound step was to conduct treatment of soaking at 25 oC, 35 oC, 45 oC, 50 oC and 60 oC with 0.2% Na2HPO4.Based on such criteria, the best instant sorghum was produced on the soaking in 60 oC. However, the anova statictic showed that no difference occurs amongst the soaking temperature of 45 oC, 50 oC and 60 oC. Therefore, the sampel with 45 oC of soaking temperature is chosen. The moisture content of the samples showed no signifance difference in the range of 6.21% - 7.67%. The protein content ranged between 7.95%-8.00%. The sample soaked in 0.2% Na2HPO4 soaking at 45 oC has the highets consument’s organoleptic acceptability.
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Judul: Penentuan Nilai Eigen dan Vektor Eigen dari Matriks Tridiagonal 2-Toeplitz dengan Pendekatan Polinomial Chebyshev
Abstrak: The eigenvalues and eigenvectors of a matrix can be determined by finding its characteristic polynomials. The characteristic polynomials of a tridiagonal 2-Toeplitz matrix is shown to be closely connected to polynomials which satisfy the Chebyshev recurrence relationship. If the order of the matrix is odd, then the eigenvalues are found explicitly in terms of the Chebyshev zeros and the eigenvectors are found in terms of the polynomials satisfying the recurrence relationship. For even ordered matrices, the situation is more complicated. The problem in these cases is that although the Chebyshev recurrence formula is still applied, its initial values are not generating Chebyshev polynomials
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