Judul: Development of Breakfast Cereal Substituted with Rice Bran and Banana Flour
Abstrak: Bekatul dan tepung pisang memiliki kandungan zat gizi dan komponen bioaktif yang berpotensi untuk pengembangan pangan fungsional, salah satunya adalah sereal sarapan. Penelitian bertujuan mengembangkan formula sereal sarapan fungsional berbahan baku tepung jagung, bekatul, dan tepung pisang dengan menggunakan teknologi ekstrusi ulir ganda. Penelitian terdiri atas dua faktor perlakuan, yaitu penambahan gula kelapa kristal (0 %, 5 %, 10 %) dan jenis tepung pisang (pisang raja bandung dan pisang kepok) sejumlah 10 %. Sebanyak enam kombinasi formula dilakukan uji peringkat kesukaan untuk mendapatkan formulasi terbaik. Formula sereal sarapan terbaik didapatkan pada formula dengan substitusi gula kelapa kristal 0 % dan jenis tepung pisang raja bandung 10 %. Sereal sarapan tersubstitusi bekatul dan tepung pisang pada formula terbaik memiliki tingkat kesukaan konsumen skala netral pada atribut aroma, dan skala suka pada atribut warna, tekstur, rasa dan keseluruhan. Sereal sarapan memiliki kadar air 10.38±0.01 %, kadar abu 3.36±0.00 %, kadar protein 8.92±0.11 %, kadar lemak 6.14±0.07 %, kadar karbohidrat 81.58±0.18 %, kadar serat pangan 13.22±0.46 %, kadar total fenol 74.13 ± 0.87 mg GAE/100 g, aktivitas antioksidan 40.67 ± 1.71 mg AEAC/100 g dan IC50 sebesar 84.48 ± 0.9 mg/mL. Asam lemak jenuh pada sereal sarapan formula terbaik didominasi oleh asam palmitat (14.22 ± 0.17 %), sedangkan asam lemak tak jenuh dinominasi oleh asam oleat (30.76 ± 0.04 %) dan asam linoleat (45.40 ± 0.03 %). Berdasarkan Perka BPOM Nomor 13 Tahun 2016, sereal sarapan formula terbaik dapat diklaim sebagai pangan tinggi serat., Rice bran and banana flour contain nutrients and bioactive compounds that have potential for the development of functional food, such as breakfast cereal. The study is aimed to developed functional breakfast cereal from corn flour, rice bran, and banana flour by the twin-screw extruder. The study used an experimental design with two factors, such as the addition of crystal coconut sugar (0 %, 5 %, 10 %) and the type of 10 % banana flour (raja bandung and kepok). The six combinations were sensorially assayed based on a hedonic rating test to get the best-accepted formulation. The best-accepted formula was a cereal with the substitution of 0% coconut sugar crystal and 10 % raja bandung banana flour. Breakfast cereal from the best formula had a level of consumer preference on neutral-scale on the aroma, and like-scale on color, texture, taste, and overall. The breakfast cereal had a moisture content 10.38 ± 0.01%, ash content 3.36 ± 0.00%, protein content 8.92 ± 0.11%, fat content 6.14 ± 0.07%, carbohydrate content 81.58 ± 0.18%, and dietary fiber content of 13.22 ± 0.46%. It contained a total phenol content 74.13 ± 0.87 mg GAE / 100 g, antioxidant activity 40.67 ± 1.71 mg AEAC/ 100 g and IC50 of 84.48 ± 0.9 mg/mL. Saturated fatty acids in breakfast cereal were dominated by palmitic acid (14.22 ± 0.17%), while for unsaturated fatty acids were dominated by oleic acid (30.76 ± 0.04%) and linoleic acid (45.40 ± 0.03%). According to NADFC regulation No. 13 of 2016, the best formula breakfast cereal can be claimed as high-fiber foods.
Keyword: Banana flour, breakfast cereal, functional food, rice bran

Judul: Pengembangan teknologi sereal bekatul dengan menggunakan Twin screw extruder
Abstrak: Breakfast cereal is food that common eaten as breakfast. Utilization of rice bran as raw material for the manufacture of breakfast cereals is required to utilize side product of rice milling. Breakfast cereal product development used twin screw extruder. The product called as "puffed cereal". The aim of research is develop bran breakfast cereal products (rice bran puffed cereals) that have physicochemical and sensory properties either by using twin screw extrusion technology. The selection of cereals formula with descriptive assessment by limited panelists based on shape and uniformity of product. The selected formula of bran cereal are formula of corn grits and stabilized rice bran (SRB) ratio of 85:15, the addition of water 11% and extruder temperature 1350C are called the Formula 1; formula of corn grits and SRB ratio of 80:20, the addition of water 5% and extrusion temperature 1350C are called Formula 2; formula of corn grits and SRB ratio of 80:20, the addition of water 8% and extrusion temperature 1350C are called Formula 3; and formula of corn grits and SRB ratio of 80:20, the addition of water 11% and extrusion temperature 1350C are called Formula 4. Cereal made with four Formulas are evaluated in the sensory testing to get the chosen formula. Furthermore, that formula was analyzed its physical properties and chemical content. The chosen formula is Formula 3. Based on physical properties, the formula 3 has a value of 31.51% gelatinization degree, the degree of development 149.77%; hardness of products 0.835 Kgf; crispiness of products 0.203 Kgf; WAI 4.670 g / ml; WSI 0.0144 g / ml; and resisten in milk 53 minutes 04 seconds. The water, protein, fat, ash, carbohydrate, and dietary fiber content of cereal from the chosen formula in wet basis were respectively 3,67%; 3,40%; 10,52%; 4,41%;77,99%; and 8,19%.
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Judul: Heisenberg Uncertainty of Double SlitSystem Based on Budiyono-Rohrlich Quantum Statistics Model
Abstrak: Interpretasi kuantum dikembangkan untuk memaknai secara fisis dengan jelas bagaimana suatu dinamika pada sistem mikroskopis yang dijelaskan dengan teori-teori kuantum, seperti interpretasi Copenhagen yang mendeskripsikan sistem kuantum sebagai suatu keadaan yang dideskripsikan dengan fungsi gelombang yang berisikan bagaimana peluang keadaan suatu sistem. Interpretasi kuantum juga bisa dibawa dari suatu sistem klasik seperti pada model statistika-kuantum Budiyono-Rohrlich yang menjelaskan bagaimana dinamika kuantum berhubungan dengan sistem klasik dengan penerapan statistika pada model Hamiltonian sistem. Fungsi distribusi dapat mendeskripsikan bagaimana suatu sistem terdistribusi pada suatu ruang pada pandangan klasik namun untuk sistem kuantum fungsi distribusi adalah peluang dari sistem tersebut. Sistem klasik dan kuantum juga dipisahkan berdasarkan pada ketidakpastian Heisenberg tentang suatu pengukuran yang tidak bisa secara sekaligus dilakukan bersamaan. Model statistika-kuantum Budiyono-Rohrlich membawa suatu sistem klasik menjadi sistem kuantum dengan dua aksioma yaitu hukum kekekalan energi rata rata dan konservasi rapat probabilitas. Sistem klasik yang didefinisikan akan diatur dengan menambahkan dua variable matematis berupa ontic extensions dan epistemic restrictions dimana kedua variabel ini yang akan menghubungkan bagaimana sistem klasik bisa diubah menjadi sebuah sistem kuantum. Dua variabel matematis tadi membuat sebuah sistem bisa diperlihatkan ketidakpastiannya lewat perhitungan simpangan rata-rata dan hasilnya akan selalu memenuhi ketidakpastian Heisenberg
Keyword: fungsi distribusi, model Budiyono-Rohrlich, ontic extension, epistemic restriction, ketidakpastian Heisenberg