Judul: Pengembangan Mi Glosor Instan dari Tepung Sagu Aren dengan Substitusi Tepung Labu Kuning sebagai Alternatif untuk Diversifikasi Pangan
Abstrak: “Mi Glosor” is quite attractive to community in the area of Cianjur, Sukabumi and Bogor. Mi Glosor is a kind of noodle made from sagoo flour and therefore it is high in carbohydrates but very low in protein, fat and other nutrients contents. Mi Glosor is usually sold in wet conditions which make its shelf life very limited. Pumpkin is a potential food resources with high production capacity in Indonesia. It’s use in the manufacturing of mi glosor may function as a natural coloring and may increase nutritional content, especially beta-carotene. The purpose of this study was to develop instant noodle “mi glosor” using pumpkin flour as coloring agent and beta-caroten source. Pumpkin flour was used to substitute basic ingredients in the manufacturing of instant noodle “mi glosor”. Substitution levels were applied from 0% to 40%. To increase it’s protein content in order to meet the instant noodle standard, 5% of soy protein isolates was added to each formula. Substitution of pumpkin flour significantly (p<0.01) affected ash, protein, fat and beta caroten content, but there was no effect on water and carbohydrate content of the product. Physical analysis showed that substitution of pumpkin flour tended to cause the value of Luminant and Hue of the product declined. Substitution of pumpkin flour also shortened the cooking time of the product. The result of sensory analysis showed that the formula with 30% substitution of pumpkin flour was the most acceptable product. This formula had medium yellownes color, caramel and pumpkin flavour and medium elasticity. This formula also contained 408 μg/100mg betacaroten, 4,84 % water, 3,27 % ash, 3,71 % protein, 0,11 % lipid and 88,05 % charbohydrat.
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Judul: Pengembangan Teknologi Pembuatan Mi Sagu (Metroxylon sagu)
Abstrak: Sago (Metroxylon sagu) is one of local food in Indonesia which has the potency to be further developed as raw material for gluten-free noodle (non-wheat noodle). The purpose of this research is to develop an extrusion-based technology for sago noodle production. The addition of a protein sources, i.e. soy flour was done to determine the effect of protein on cooking loss, elongation, hardness, cohesiveness, and adhesiveness of sago noodle. The addition of soy flour with concentrations of 5%, 10%, 15% and 20% has a significant effect in increasing cooking loss, reducing its elongation, hardness, and cohesiveness (p <0:05). Furthermore, sago noodle without the addition of soy flour (F1) and with the addition of 5% soy flour (F2) could decrease hardness while retaining a minimum cooking loss, which is less than corn noodle and commercial spaghetti. F2 contains higher protein, fat, and ash, but lower carbohydrate than F1. Hedonic rating test results showed F1, F2 and corn noodles acceptance were not significantly different in texture attributes (p ≥ 0.05), while the color and flavor attributes of corn noodle has the highest acceptance. The acceptance of F1 and F2 noodle were not significantly different (p ≥ 0.05) on all attributes.
Keyword: soybean flour, sago, gluten free noodle, noodle

Judul: Hubungan Ciri-Ciri Pribadi dan Perilaku Kepemimpinan Kepala Desa dalam Perencanaan Pembangunan Desa
Abstrak: Undang-Undang No. 5 Tahun 1979 menetapkan Kepala Desa sebagai pejabat pemerintahan tertinggi didesa. Diantara Kepala Desa terdapat perbedaan-perbedaan dalam melaksanakan tugasnya, karena berbedanya ciri - ciri pribadi yang mempengaruhi perilaku kepemimpinan Kepala Desa. Ciri - ciri pribadi adalah suatu ciri atau sifat seseorang yang bersumber dari unsur keturunan (hereditas) dan berkembang sesuai dengan keadaan lingkungannya. Perilaku kepemimpinan adalah tindak-tanduk seseorang dalam mengarahkan,membimbing dan mendorong orang lain agar bertingkah laku sesuai dengan yang dikehendakinya.
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