Judul: The Effect of Accelerated Aging on the Characteristic Properties of Rice Bran
Abstrak: Accelerated aging process using thermal processing has been reported as an alternative way to produce aged rice. Rice bran is a by-product of rice production containing many bioactive compounds, which give beneficial effect to human health. Effect of accelerated aging on functional properties of rice grain and flour has already been discussed. However, the consequence of the accelerated aging technique on the characteristic properties of the rice bran has to be investigated and verified. Moreover, the investigation of accelerated aging on the rice bran is quite limited. The objective of this research is to investigate the effect of accelerated aging using high-temperature fluidized bed drying followed by tempering and ventilation on the dietary fibre (insoluble and soluble dietary fibre), lipid rancidity, and antioxidant activity properties of rice bran. Based on the experimental results it was found that the rice bran properties after accelerated aging process namely, alcohol-soluble and water-soluble acidity, free fatty acids content, total phenolic content, and antioxidant activity significantly affected the aged rice bran properties. The accelerated aging process using high-temperature could decrease acidity and free fatty acids contents of rice bran oil. Moreover, the accelerated aging was found to exhibit decreased of total phenolic content and reducing power of rice bran extracts. The reducing power of rice bran extracts were associated with the total phenolic content. However, the total dietary fibre of rice bran had no significantly different. The accelerated aging could be used to stabilization process for rice bran before further utilization. These process could be produce low acidity and free fatty acid content of rice bran oil production.
Keyword: Bogor Agricultural University (IPB), antioxidant, acidity, dietary fibre, accelerated aging, rice bran

Judul: Stabilisasi Tepung Bekatul dengan Metode Pemanasan Bertekanan dan Pengeringan Rak serta Pendugaan Umur Simpannya.
Abstrak: The national production of the unhulled rice on 2007 reported about 60,3 million tons (BPS,2008). The by product is about 12,1 million tons hull, 1,8 million tons broken rice, and 6 million tons bran. For this time bran is used as feed for breed animals and as medium to grow fungi, even though the bran is a potential source of phytochemical materials. The bran contain some of vitamin, minerals, and other nutrition that is necessary to keep human health. The problem is the bran contain many enzymes, especially lipase that can trigger rancidity process in the bran if they don’t be handled well. One of the tech to solve this problem is using pressed steaming. The purpose of this research is to obtain characteristic of the fresh bran, the time of stabilization with pressed steaming and predict storage time of stabilized bran. The fresh bran characteristics include the water level 11,30 %, protein 14,41 %db, fat 18,99 %db, crude fibre 7,25 %db, carbohydrate 46,06 %db, ash 7,8%db, and TBA 1,36 mg malanoldehid/kg of sample. The fresh bran then stabilized by using pressure of heating method (autoclave). Time of process that is used are 5, 10, 15 minutes and dried during 4 hours. Stabilized bran with heating process at 5 minutes was decided as material for predicting of storage time with characteristic of water level 4.94 % and TBA value 0.11 mg malanoldehid/kg of sample. The low of water level can inhibit destruction of the bran and the low of TBA value showed the little action of destruction of the bran. During the storage, the water level and the brightness of the bran has been decreased, mean while TBA value has increased as same as the storage time. The bran is packed by using metallized material and be storaged in the incubator at 35oC, 45oC, and 50oC during 8 weeks. The critical point of this analysis is based on the TBA value. TBA value is opted as the critical point because of can be used as indicator of the succeed factor of stabilization, that showed rancidity indicator. Critical point of TBA value is based on odor test, the value is 0,36 malanoldehid/kg of sample. The Arrhenius equation for the storage is k = 25,1033 e-2092/T. The storage time of the bran at temperature storage 15°C is 9 weeks, 25°C is 7 weeks, and 30°C is 6 weeks 2 days.
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Judul: Closed Knight’s Tour pada Papan Catur Berbentuk Persegi Panjang dengan Ukuran Maksimal 8 × 8
Abstrak: Closed Knight’s Tour merupakan langkah kuda yang mengunjungi setiap kotak pada papan catur tepat satu kali dengan langkah kuda berawal dan berakhir pada kotak yang sama. Graf yang terbentuk dari closed knight’s tour dinotasikan sebagai graf G(m,n), dengan m adalah banyaknya baris dan n adalah banyaknya kolom. Graf tersebut memuat Hamiltonian cycle. Sebuah graf terhubung G adalah graf bipartite jika dan hanya jika graf tersebut tidak memiliki cycle dengan panjang ganjil. Papan catur yang memenuhi syarat cukup untuk memiliki closed knight’s tour adalah papan catur berukuran 5 × 6, 5 × 8, 6 × 6, 6 × 7, 6 × 8, 7 × 8, dan 8 × 8.
Keyword: bipartite, closed knight’s tour, hamiltonian cycle, knight’s tour, teori graf