Judul: Pengaruh Pengeringan terhadap Karakteristik Fisikokimia Premiks Kernel dari Bahan Baku Non Beras
Abstrak: Indonesia is still trying to overcome 3 main nutritional problems, such as micronutrient deficiency. One strategy to overcome it is developing fortification of staple foods since the high proportion of consumption. Fortification of staple foods, such as rice or analog rice, often uses a kernel premix, a mixture of micronutrients and other ingredients processed in an extruder machine and shaped like rice. Kernel premix improves the distribution and uniformity of micronutrients in the food matrix. The production of kernel premix generally consists of three main processes: mixing, extrusion, and drying. This study aimed to identify the effect of the drying method and temperature on the physical and chemical characteristics of the kernel premix. The study was conducted using a completely randomized design (CRD) with 2 factors: the type of drying (oven drying and hot air drying) and drying temperature (50,60,70 ᵒC) with a drying time of 3 hours. The main ingredients were corn flour, soy protein isolate, corn starch, and mocaf. The results showed that the temperature and type of dryer gave significantly different in drying speed, moisture content, texture, pasting properties, and color, but did not give significant differences in Fe, protein and ash content. Based on the effectiveness test index, it was known that the best treatment was hot air dryer 50ᵒC that containing Vitamin B1 82.22 ± 1.365 mg/100 g, Vitamin B9 2009.03 ± 3.203 mcg/100g, Fe 417.60 ± 5.125 mg/100 g, Zinc 271.63 ± 1.619 mg /100 g, protein 9.38 ± 0.106 %db, fat 6.02 ± 0.084%, ash 4.03 ± 0.046 %db, consistency 21.75 ± 0.928 gf, crispyness 83,02 ± 0.982 gf, peak viscosity 754.00 ± 1.414 cp, final viscosity 2156.00 ± 3.533 cp, setback viscosity 1462.00 ± 21.213 cp, pasting temperature 93.85 ± 20.506 cp, L* 70.00 ± 0.911, whiteness index (WI) 63.75 ± 0.721, yellowness index (YI) 41.42 ± 0.426, browning index (BI) 29.86 ± 0.275 , and ∆E 1.764. In the DSC test, it was known that T0 value was 76.70ᵒC, Te 85.28ᵒC, Tp 78.75oC, and ∆H 46.20 J/g. The XRD chromatogram showed the V-type of crystal (type of extrussion product crystal) was formed. Morphological tests using SEM showed that the surface of the kernel premix was rough and hollow due to the gelatinization process and vapor penetration from the food matrix because of the high difference in pressure out of extruder.
Keyword: drying, extrusion, fortification, kernel premix, physichochemical  characteristic

Judul: Pengaruh Jenis Beras Pecah Kulit Terhadap Sifat Fisikokimia Sereal Ekstrudat
Abstrak: Beras pecah kulit (BPK) saat ini menjadi alternatif bahan makanan pokok karena alasan kesehatan. Salah satu produk yang dapat dikembangkan dengan berbasis beras pecah kulit adalah sereal ekstrudat. Penelitian ini bertujuan membandingkan pengaruh jenis beras pecah kulit terhadap sifat fisikokimia sereal ekstrudat. Rancangan percobaan yang digunakan pada penelitian ini yaitu rancangan acak lengkap (RAL) dengan menggunakan jenis beras pecah kulit yaitu beras putih pecah kulit (F1), beras merah pecah kulit (F2), dan beras hitam pecah kulit (F3). Respon yang diamati adalah derajat pengembangan sereal, Indeks Kelarutan Air (IKA), kekerasan (hardness), dan kerenyahan (crispness), analisis proksimat, dan total fenol. Berdasarkan metode Bayes, Sereal yang terpilih yaitu F1 yang terdiri dari campuran 81% beras putih pecah kulit, 5% wijen dan 10% kacang merah. Sereal formula terpilih mengandung total fenol 0.0884 mg GAE/gram sampel, kadar air 7.64% berat basah, kadar protein 10.66% berat basah, kadar lemak 2.45% berat basah, kadar abu 2.16% berat basah, dan karbohidrat 77.06% berat basah.
Keyword: brown rice, extruded cereal physicochemical, kidney beans, sesame

Judul: Cycle Hamilton pada Graf Lengkap, Graf Regular, dan Graf 2-Connected 4-Regular Berorder Kurang dari Sepuluh.
Abstrak: Suatu graf disebut graf Hamilton apabila graf tersebut memuat cycle Hamilton, yaitu cycle yang melewati setiap vertex tepat satu kali. Menentukan keberadaan cycle Hamilton pada suatu graf dapat menggunakan syarat cukup yang berupa teorema-teorema yang telah diperkenalkan sejak tahun 1950-an. Beberapa syarat cukup yang dibahas dalam karya ilmiah ini adalah syarat cukup yang berhubungan dengan graf lengkap dan graf regular. ,,,
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular.