Judul: Modifikasi Pati Garut (Maranta arundinaceae L.) dengan Hidrolisis Asam, Siklus Autoclaving-Cooling, dan Heat Moisture Treatment (HMT) untuk Menghasilkan Pati Resisten Tipe III (RS3)
Abstrak: Arrowroot starch has potential as raw material to produce resistant starch. Like other sources of starch, arrowroot starch naturally has low resistant starch content. Modification treatment of arrowroot starch for increasing resistant starch content in this research are acid hydrolysis, threeautoclaving- cooling-cycles, and HMT using heated for 15 minutes (HMT15’) and 60 minutes (HMT60’). The objectives of this research are to study the increased of resistant starch, amylose content and reducing sugar content, and also the decreased of starch digestibillity and total starch; to obtain modification method of arrowroot starch (acid hydrolysis, threeautoclaving- cooling-cycles, HMT, and or combination of acid hydrolysis, three-autoclaving-cooling-cycles, and HMT) for producing the highest resistant starch content; and also to obtain the best heat time of HMT between 15 minutes and 60 minutes at 1210C for increasing resistant starch content. Arrowroot starch modification by using combination of acid hydrolysis method, three autoclaving-cooling cycles, and HMT using heated for 60 minutes increased resistant starch content (from 2.15% to 29.63%), amylose content (from 24.50% to 35.83%), and reducing sugar (from 4.92% to 10.20%), and also decreased both starch digestibility (from 84.92% to 54.12%) and total starch content (from 98.10% to 71.28%). Treatment in arrowroot starch modified by using acid hydrolysis method, threeautoclaving- cooling-cycles and HMT60 minutes (HAAC-HMT60’) increased resistant starch content until 14 times fold compared to native arrowroot starch. That combination of treatment (HAAC-HMT60’) has been proven significantly (P<0.05) to increase resistant starch, amylose content, reducing sugar content and also decrease both starch digestibility and total starch from modified arrowroot starch.
Keyword: Bogor Agricultural University, Amylose Content, HMT, Reducing Sugar, Resistant Starch, Starch Digestibility, Total Starch.

Judul: Meta-analysis Study and Verification of Heat Moisture Treatment Starch Modification
Abstrak: Pati resisten (RS) adalah pati yang tidak dapat dicerna di usus halus tetapi dapat difermentasi di usus besar. Pati resisten memiliki keunggulan sebagai komponen bahan pangan dengan nilai indeks glikemik (IG) rendah. Pati resisten dapat dihasilkan melalui modifikasi pati Heat Moisture Treatment (HMT). Pati dimodifikasi HMT dengan menggabungkan parameter kadar air, suhu tinggi, dan waktu pemanasan. Beberapa penelitian menunjukkan bahwa pengaruh modifikasi HMT pada sumber karbohidrat menghasilkan kadar pati resisten yang berbeda-beda. Oleh karena itu, diperlukan studi meta-analisis untuk menemukan metode HMT yang optimal secara signifikan meningkatkan kadar pati resisten. Penelitian ini dibagi menjadi tiga tahap. Tahap pertama adalah meta-analisis untuk menentukan metode HMT yang dapat meningkatkan kadar pati resisten secara signifikan. Setelah memilih metode, langkah selanjutnya adalah memverifikasi metode HMT untuk menghasilkan pati modifikasi HMT. Langkah terakhir adalah mengkarakterisasi perubahan sifat fisikokimia dari pati native dan pati modifikasi HMT. Total artikel yang digunakan dalam meta-analisis yaitu 30 artikel dengan 113 data. Hasil meta-analisis menunjukkan bahwa serealia adalah satu-satunya sumber karbohidrat yang secara signifikan meningkatkan kadar pati resisten. Di antara semua jenis sereal, gandum dipilih sebagai sampel untuk proses verifikasi. Hal ini dikarenakan gandum memiliki nilai bobot yang besar 22,74% dan selang garis CI yang terpendek (CI 95% = 0,06 – 2,88). Peningkatan terhadap kadar pati resisten pada pati yang signifikan juga terlihat pada kadar amilosa 20 < x ≤ 30 %. Perlakuan modifikasi HMT terpilih yang meningkatkan kadar pati resisten secara signifikan adalah kombinasi kadar air 20%, suhu pemanasan 110 ºC, dan waktu pemanasan selama 2 jam. Verifikasi hasil meta-analisis pada pati gandum menghasilkan rendemen dari proses modifikasi sebesar 90,73%. Hasil karakterisasi kimia pati gandum modifikasi HMT menunjukkan penurunan yang signifikan pada kadar air, kadar protein, karbohidrat, dan kadar total pati. Sebaliknya, kadar abu, kadar lemak, dan kadar amilosa mengalami peningkatan yang signifikan. Setelah modifikasi HMT, kadar pati resisten pati gandum meningkat secara signifikan sebesar 257,11% (dari 0,31% bk menjadi 1,10% bk). Disisi lain, digestible strach mengalami penurunan yang signifikan sebesar 5,32% (dari 71,48% bk menjadi 67,68% bk). Hasil profil gelatinisasi pati gandum setelah modifikasi HMT menghasilkan penurunan viskositas puncak dan breakdown, serta peningkatan pada suhu dan waktu gelatinisasi, serta viskositas setback, through dan akhir. Sifat pati yang dihasilkan stabil dalam proses pemasakan dan pengadukan, serta mudah teretrogradasi, sehingga berpotensi untuk diaplikasikan pada produk bakery, noodle, dan makanan kaleng., Resistant starch (RS) is a starch that cannot be digested in the small intestine but can be fermented in the large intestine. RS has the advantage of being a food component with a low glycemic index (IG) value. RS can be produced through heat moisture treatment (HMT) starch modification. Starch is HMT modified by combining moisture content, high temperature, and heating time parameters. Some studies suggest that HMT modification effect on carbohydrate sources generated different RS level. Thus, a meta-analysis study is needed to find the optimal HMT that significantly increases RS level. This study is divided into three stages. First stage is a meta-analysis to determine which HMT methods that increase resistant starch levels significantly. After selecting the methods, the next step is verifying the HMT methods to yield HMT modified
Keyword: Heat Moisture Treatment, meta-analysis, resistant starch, starch modification, wheat starch

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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