Judul: Characteristics of Dry Noodles with the Addition of Seaweed (Gracilaria sp.) as a Fiber Source
Abstrak: Dry noodles are a widely consumed energy source, but have low dietary fiber content and often use imported raw materials. This study aimed to optimize dry noodles formulation by incorporating Gracilaria sp. flour and evaluating their physical, chemical, and sensory characteristics. A completely randomized design was employed with four concentrations of Gracilaria sp. flour (0% - F0, 10% - F1, 15% - F2, and 20% - F3). The test results indicating significant influence were further tested using Duncan test (parametric data) or Dunn test (non-parametric data) at a confidence level of 95%. Parameters assessed included cooking time, cooking loss, water absorption, elongation, activity water value, moisture, ash, protein, fat, carbohydrates, dietary fiber content, and sensory attributes. Noodles with 10% Gracilaria sp. flour (F1) had the best formulation, with a cooking time of 240 seconds, water absorption of 153.13%, and a neutral hedonic scale receptions among panelists. F1 noodles contained 8.14% dietary fiber, thereby classifying them as a high-fiber food., Mi kering merupakan makanan sumber energi yang banyak dikonsumsi masyarakat, namun memiliki kandungan serat pangan yang rendah serta bahan baku yang digunakan berupa produk impor. Penelitian ini bertujuan mengoptimalkan formulasi mi kering dengan penambahan tepung Gracilaria sp. dan mengevaluasi karakteristik fisik, kimia, dan sensori mi kering yang dihasilkan. Rancangan Acak Lengkap (RAL) digunakan dengan perlakuan empat konsentrasi tepung Gracilaria sp. (0% - F0, 10% - F1, 15% - F2, dan 20% - F3). Hasil uji yang menunjukkan pengaruh nyata dilakukan uji lanjut Duncan (data parametrik) atau uji Dunn (data bukan parametrik) pada taraf kepercayaan 95%. Parameter yang dinilai meliputi waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), daya serap air, elongasi, nilai aw, kadar air, abu, protein, lemak, karbohidrat, serat pangan, dan atribut sensori. Hasil penelitian menunjukkan bahwa mi dengan penambahan 10% tepung Gracilaria sp. (F1) adalah formulasi terbaik dengan waktu pemasakan selama 240 detik, daya serap air sebesar 153,13%, dan dapat diterima oleh panelis dengan skala hedonik netral. Mi F1 mengandung serat pangan sebesar 8,14% dan digolongkan sebagai makanan tinggi serat.
Keyword: mi kering, rumput laut Gracilaria sp, serat pangan, dry noodles, Gracilaria sp. seaweed, dietary fiber

Judul: Quality of Seasoned Dried Noodle from Gracilaria sp. Flour and Ganyong Flour (Canna edulis Ker.)
Abstrak: Mi kering merupakan produk makanan instan yang dikemas dalam bentuk kering dan banyak disukai oleh masyarakat Indonesia. Tepung rumput laut pada mi diharapkan dapat meningkatkan kandungan serat, sedangkan substitusi tepung ganyong diharapkan dapat meningkatkan kandungan karbohidrat. Penelitian bertujuan untuk menentukan formula terbaik mi Gracilaria ganyong. Rancangan percobaan dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan empat formula konsentrasi tepung Gracilaria sp. dan tepung ganyong (P0, P1, P2, dan P3). Hasil analisis ragam yang memiliki pengaruh nyata, dilakukan uji lanjut Duncan. Parameter uji yang dilakukan meliputi analisis waktu pemasakan, susut masak, elongasi, nilai aktivitas air (aw), kadar abu, kadar air, karbohidrat, lemak total, kadar protein, dan serat pangan. Penentuan formula terbaik dilakukan menggunakan metode Bayes. Hasil penelitian menunjukkan bahwa formula P1 merupakan formula terbaik dengan waktu pemasakan selama 8,67 menit, elongasi sebesar 26%, karbohidrat 87,70%, dan kadar serat pangan sebesar 1,91%. Formula terpilih selanjutnya dilakukan uji kapang, bilangan asam, dan kadar abu tak larut asam., Dried noodles were an instant food product packaged in dry form and were much liked by Indonesian people. The seaweed flour in the noodles was expected to increased the fiber content, while the substitution of canna flour was expected to increased the carbohydrate content. The research aims to determine the best formula for Gracilaria ganyong noodles. The experimental designed was carried out using a Completely Randomized Design (CRD) with four Gracilaria sp flour concentration formulas and canna flour (P0, P1, P2, and P3). The results of the analysis of variance that had a real influence were carried out by Duncan's further test. The test parameters carried out include analysis of cooking time, cooking loss, elongation, water activity (aw), ash content, moisture content, carbohydrates, total fat, protein content and dietary fiber. Determination of the best formula was carried out using the Bayes method. The research results showed that formula P1 was the best formula with a cooking time of 8,67 minutes, elongation of 26%, carbohydrates of 87,70%, and dietary fiber content of 1,91%. The selected formulation then tested for mold, acid number and acid insoluble ash content.
Keyword: ganyong, Gracilaria sp., mi kering, serat

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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