Judul: Pengembangan Minuman Emulsi Minyak Bekatul Berflavor Kaya Antioksidan untuk Pencegahan Penyakit Tidak Menular
Abstrak: The purpose of this study is to improve the organoleptic acceptability rice brand oil (RBO) emulsion beverage as an alternative to high-antioxidant functional beverage. The design of this study used a completely randomized design (CRD) with a concentration factor of the flavor as much as three levels: 0,1%, 0,3%, and 0,5%. Organoleptic data were statistically analized using the Kruskal-Wallis test and Dunn test, while the other data were analized descriptively. Composition of RBO emulsion beverage comprising RBO, water, sugar esters, CMC, sucralose, salt, and flavor. The results showed that RBO emulsion beverage can be expended with the addition of 0,1% vanilla flavor, 0,5% chocolate flavor, 0,5% strawberry flavor, 0,5% soursop flavor, and 0,3% green tea flavor. The selected RBO emulsion beverage is the most preferred by 0,5% strawberry flavor. Based on TBA numbers and microbial content, the selected RBO emulsion beverage are safe to drink after 8 days stored in the refrigerator
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Judul: Pengembangan Minuman Fungsional Bubuk Bekatul Padi Siap Seduh dengan Berbagai Flavor untuk Pencegahan Penyakit Tidak Menular
Abstrak: Death causes has change, from communicable diseases to non communicable diseases (chronic). Many study reports the function of variety of foods in preventing diseases or called nutraceutical. Rice bran contains a lot of nutrients and oryzanol which has hypocholesterolemic characteristic. This research aimed to study the influence of rice bran preparation to nutrient content, oryzanol, organoleptic characteristic and the addition of various flavor to organoleptic preference for ready to serve rice bran drinks. Completed random factorial design was applied in this study. Data analysis used Independent Sample t-Test and Friedman test. The result showed that rice bran which mixed when milled and sifted has no significant differences with not mixed to proximate, Zinc level, Calcium, Iron and Zinc bioavailability (in vitro method), oryzanol (spectrophotometry method), vitamin E (HPLC method), hedonic and quality hedonic level (p<0.05) except for color. Antioxidant activity (DPPH method), diatary fiber (enzymatic method, Asp et al 1983), calcium and iron levels (AAS method) in mixed rice bran when milled and sifted has higher differences to not mixed rice bran (p<0.05). The optimum flavor concentration from hedonic quality and hedonic are chocolate 0.1 %, vanilla 0.5 %, jasmine tea, soursop 0.3 % and red grape 0.5 %.
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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