Judul: Pengembangan brownies kukus tepung ubi jalar(Ipomoea batatas L.) di PT.Fits Mandiri Bogor
Abstrak: Brownies adalah salah satu jenis cake yang berwarna cokelat kehitaman. Brownies ada dua macam yaitu brownies kukus dan brownies oven. Struktur brownies sama seperti cake yaitu ketika dipotong terlihat keseragaman pori renah, jika dimakan terasa lembut, lembab dan menghasilkan flavor yang baik (Sunaryo, 1985). Brownies mempunyai tekstur lebih keras daripada cake karena brownies tidak membutuhkan pengembangan gluten
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Judul: Production of Non Gluten Steamed Brownies and Diversifying Its Products with Spices Flavor
Abstrak: Perkembangan pola konsumsi pangan pokok di Indonesia, masih didominasi oleh beras dan terigu, sedangkan kontribusi umbi-umbian masih rendah sehingga perlu ditingkatkan. Penelitian ini bertujuan untuk membuat brownies kukus non gluten dengan bahan dasar ubi jalar kuning, tepung kacang hijau dan tapioka yang dapat diterima oleh konsumen secara organoleptik. Diversifikasi brownies kukus non gluten dengan penambahan rempah bertujuan meningkatkan penerimaan secara organoleptik, dapat memberikan efek antioksidan lebih baik daripada brownies kukus komersial, dan mengandung protein yang dapat menyamai kandungan protein pada brownies komersial. Metode terdiri dari beberapa tahapan, dimulai dari pembuatan pure ubi jalar kuning, pembuatan brownies original dengan 4 formula, pemilihan brownies terbaik melalui uji rating hedonik, uji tekstur dengan texture analyzer, dan uji warna dengan chromameter. Diversifikasi dilakukan dengan menambahan minyak esensial jahe dan kayu manis pada 2 konsentrasi yaitu 0.007% dan 0.014%. Pemilihan brownies rempah terbaik melalui uji rating hedonik, uji tekstur dengan texture analyzer, uji warna dengan chromameter, uji antioksidan DPPH dengan 1 konsentrasi larutan untuk setiap sampel, dan uji kadar protein metode Kjeldahl. Brownies original terbaik adalah brownies 4 dengan rasio bahan dasar ubi jalar kuning 80%, tepung kacang hijau 15%, dan tapioka 5% sedangkan brownies rempah terbaik adalah brownies 3 dengan penambahan minyak esensial kayu manis 0.007%. Brownies kukus non gluten original dapat diterima oleh konsumen pada taraf agak suka (5.58). Brownies kukus non gluten original memiliki tekstur yg lebih keras dari brownies rempah maupun brownies komersial. Penerimaan brownies rempah lebih rendah daripada brownies original dan penambahan minyak esensial tidak memengaruhi aktivitas antioksidan (tidak lebih baik daripada brownies komersial). Kadar protein pada brownies non gluten dapat menyamai kadar protein pada brownies komersial. Kata kunci: brownies, kacang hijau, ubi jalar kuning, uji organoleptik, uji psikokimia, The development of consumption patterns for staple foods in Indonesia is still dominated by rice and flour, while the contribution of tubers is still low so it needs to be increased. This study aims to make non gluten steamed brownies with the basic ingredients of yellow sweet potato, mung bean flour and tapioca that can be accepted by consumers organoleptically. Diversification of non gluten steamed brownies with the addition of spices aims to increase organoleptic acceptance, provide a better antioxidant effect than commercial steamed brownies, and contain protein that can match the protein content of commercial brownies. The method consists of several stages, starting from making yellow sweet potato puree, making original brownies with 4 formulas, selecting the best brownies through a hedonic rating test, texture testing with a texture analyzer, color testing with a chromameter. Diversification was carried out by adding ginger and cinnamon essential oils at 2 concentrations, 0.007% and 0.014%. Selection of the best spiced brownies through hedonic rating test, texture test with texture analyzer, color test with chromameter, DPPH antioxidant test with 1 solution concentration for each sample, and protein content test using the Kjeldahl method. The best original brownies are brownies 4 with ingredients of 80% yellow sweet potato, 15% mung bean flour, and 5% tapioca, while the best spiced brownies are brownies 3 with the addition of 0.007% cinnamon essential oil. Original non gluten steamed brownies can
Keyword: brownies, hedonic rating test, mung bean, psychochemical test, yellow sweet potato

Judul: Dynamical System of Hepatitis B in Three Groups with Vaccination
Abstrak: The aim of this study is to modify the hepatitis B transmission model in three age groups involving vaccination from the model conducted by Zhoe and Zhang.The method used is to analyze the stability of the fixed point and its basic reproduction number (R_0). Performed stability analysis and numerical simulation to see population dynamics. Next, a sensitivity analysis of the parameters was carried out to see its effect on R_0. From the analysis obtained two fixed points, namely non-endemic and endemic fixed points. Non-endemic fixed points are locally asymptotically stable if R_0 <1 Meanwhile, the endemic fixed point is locally asymptotically stable if R_0 > 1. Hepatitis vaccination affects the number of susceptible population, because the more successful the vaccination, the smaller the number of susceptible populations so that the smaller the population will be infected.
Keyword: Dynamic, Hepatitis B, Vaccine, Mathematical model