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: 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: Cycle Hamilton pada Graf Lengkap, Graf Regular, dan Graf 2-Connected 4-Regular Berorder Kurang dari Sepuluh.
Abstrak: Suatu graf disebut graf Hamilton apabila graf tersebut memuat cycle Hamilton, yaitu cycle yang melewati setiap vertex tepat satu kali. Menentukan keberadaan cycle Hamilton pada suatu graf dapat menggunakan syarat cukup yang berupa teorema-teorema yang telah diperkenalkan sejak tahun 1950-an. Beberapa syarat cukup yang dibahas dalam karya ilmiah ini adalah syarat cukup yang berhubungan dengan graf lengkap dan graf regular. ,,,
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular.