Judul: Pengembangan Teknologi Produksi Tepung Singkong Fermentasi (Fermented Cassava Flour) yang Diperkaya dengan Zat Besi
Abstrak: Pemanfaatan singkong sebagai sumber pangan sangat penting dalam mewujudkan kemandirian pangan, salah satunya adalah pengolahan menjadi tepung singkong yang dapat menjadi bahan baku industri pangan. Tepung singkong dapat diperbaiki sifat fungsionalnya dengan proses modifikasi, di antaranya dengan proses fermentasi dengan menggunakan bakteri asam laktat (BAL). Tepung singkong fermentasi (fermented cassava flour atau FCF) juga dapat diperkaya dengan komponen mikro, seperti zat Fe, Zn dan Mg, sehingga dapat menjadi tepung singkong yang difortifikasi. FCF dibuat dengan terlebih dahulu merendam singkong ke dalam air yang mengandung kultur bakteri fermentasi, sebelum dilakukan proses pengeringan dan penepungan. Dalam tataran praktis, penggantian air rendaman perlu diperhatikan, demikian juga bagaimana proses pencampuran komponen mikro dapat seragam dengan menggunakan mixer yang sesuai. Dengan demikian, penelitian ini bertujuan untuk (1) menentukan frekuensi penggunaan air perendam yang mengandung BAL dalam fermentasi FCF, (2) memilih jenis mesin pencampur dan waktu pencampuran komponen mikro (zat besi) dari FCF yang dihasilkan. Air perendam digunakan sampai lima kali lalu diukur viabilitas bakteri asam laktat (BAL) dan profil pasting-nya dengan Rapid Visco Analyzer (RVA), sedangkan jenis mixer dan waktu pencampuran diukur berdasarkan uji homogenitas. Analisis viabilitas BAL menunjukkan tidak terjadi penurunan viabili-tas sampai lima kali penggunaan, dengan konsentrasi akhir BAL sebesar 2.56×10^8 CFU/mL. Analisis RVA menunjukkan air perendam yang digunakan lima kali menghasilkan profil pasting FCF yang hampir sama. Kedua analisis tersebut menunjukkan air kultur fermentasi FCF masih layak digunakan sampai lima kali. Uji homogenitas menunjukkan pencampuran kering dengan v-mixer selama lima menit menghasil-kan tingkat homogenitas paling baik, ditandai dengan nilai RSD terendah, yaitu 2.00%., The utilization of cassava as a food source plays a vital role in achieving food security, one of them is processing it into cassava flour as an ingredient in the food industry. Functional properties of cassava flour can be improved through modification, such as fermentation, using lactic acid bacteria (LAB). Fermented cassava flour (FCF) can also be enriched with micronutrients, such as Fe, Zn, and Mg. FCF is made by soaking cassava into fermentation media which contains BAL culture prior to drying and milling. The objective of this research was to (1) determine the usage frequency of LAB fermentation media in FCF processing, and (2) choose the type of mixer and mixing time of FCF and micronutrient (iron) to yield a homogenous mixture. Fermentation media was applied up to five times, then LAB viability and RVA pasting profile were analyzed, while the mixer type and mixing time were selected through homogeneity test. Analysis of LAB revealed that there was no viability alleviation observed until five times usage, with LAB concentration, was 2.56×10^8 CFU/mL. RVA analysis showed all FCF obtained from five times soaking media experienced similar pasting profiles. It indicated that both analyses showed that fermentation culture can be used up to five times. The result of the homogeneity test revealed that blending using the v-mixer for five minutes provided an acceptable homogeneity level with an RSD of 2.00%.
Keyword: Homogeneity test, Lactic acid bacteria, Fermented cassava flour, Blending time, RVA pasting profile

Judul: Penambahan Bakteri Selulolitik Streptomyces untuk Perbaikan Proses Tepung Kasava Terfermentasi
Abstrak: Cassava is an important agricultural commodity in Indonesia. Cassava has a high-carbohydrate contained, so it is often used as food. But have limitations in the utilization due to the presence of acid cyanide (HCN) contained. Fermentation of cassava flouring submerged culture method involving cellulolytic bacteria, lactic acid bacteria (LAB) and yeast is one effort to overcome these problems. This study used a starter microorganisms from cellulolytic bacteria of the genus Streptomyces (KBM 2, KBM 6, KBM 7 and KBM 10), LAB from pickle mustard, and commercial bakery yeast. The result of the conducted selection process, indicated that the KBM 10 had the highest activity on cassava substrat 0,489 nkat/ ml on the second day of incubation. Out of all the fermentation process which is done by some combination of starter, flour quality analysis showed that SBK 3-1 treatment with the addition of 50 ml cellulolytic bacteria in one day fermentation period gives the highest value in whiteness of 88% and a decreasing 99%.
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Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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