Judul: Modifikasi Pati Ganyong dengan Teknik Heat Moisture-Treatment (HMT) dan Aplikasinya dalam Pembuatan Sohun dengan Penambahan Hidrokoloid
Abstrak: Many tuber and root starches from local source are not widely used in food application due to their poor functional properties. Heat Moisture Treatment (HMT) was applied to native starch of Canna edulis to improve its functional characteristics. Canna edulis starch, was extracted from raw roots purchased from Ciamis. Its composition and physicochemical properties were investigated before and after HMT. Native or moistened canna starches at 20%, 25%, and 30% of final moisture were heat treated at 1000C and 1100C for 4, 8, and 16 hours. Optimation process was choosen based on the starch properties that give the relatively high gelatinization temperature, high setback viscosity, high gel strength, and low swelling power. After optimation process of HMT was reached, native and modified starches were applied in starch noodle formulation in order to know Heat-Moisture Treatment effects on noodle quality. The study of physical characteristics on starch noodle produced from 100% native starch or 100% modified starch with and without hydrocolloid showed that the characteristics of starch noodle from 100% native starch had no significant difference with those of 100% modified starch. The same result was found between noodles from 100% modified starch with and without hydrocolloid. Heat-Moisture Treatment gave no effect to the starch intended for noodle production.
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Judul: Aplikasi Pati Sagu Termodifikasi Heat Moisture Treatment Untuk Pembuatan Bihun Instan
Abstrak: The objectives of this research were to obtain the suitable heat moisture treated sago starch with the best characteristics to be applied for instant bihontype noodles production, and to obtain formula and process to produce the best instant bihon-type noodles. Native sago starch was known to have the type-A pasting profile. This type of sago starch was not suitable to make noodles and pasta products. Heat moisture treatment (HMT) modification would change the pasting profile of starch from type-A to type-B which was more suitable to make noodles. The best result of HMT was modified sago starch with 4 hours heating time. Texturizers were used in order to get better textures of bihon-type noodles. Combination of sodium tri poly phosphate and guar gum gave the best characteristics of product. They were applied into the production of bihon-type noodle made of modified sago starch. There were four different compositions of sago starch used to produce bihon-type noodles, i.e.: 100% native sago starch, mixture of 75% native sago starch and 25% modified sago starch, mixture of 50% native sago starch and 50% modified sago starch, and 100% modified sago starch. The results showed that modified sago starch made cooking time became shorter and decreased the hardness and stickiness of bihon-type noodle textures. The results of sensory evaluation showed that the most prefered bihon-type noodles were made from mixture of 50% native sago starch and 50% modified sago starch.
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Judul: Measurement of consciousness in dreaming in adults  using lucid scale
Abstrak: Tidur adalah keadaan saat otak tidak mengolah informasi dari neuron sensorik dan tidak memberi perintah ke neuron motorik. Ketika tidur seseorang bermimpi di mana kesadaran berubah karena otak membangun dunia maya dengan gambaran yang nyata dan tidak dapat kita identifikasi sebagai halusinogen. Lucid dream atau mimpi sadar berkaitan dengan peningkatan konektivitas fungsional antara korteks prefrontal dan area asosiasi temporoparietal. Kedua wilayah ini biasanya dinonaktifkan selama tidur dan pengaktifannya menyebabkan lucid dream di mana orang sadar bahwa pengalaman saat ini adalah milik mimpi. Kita dapat mengukur kesadaran dalam bermimpi dengan menggunakan lucid scale. Namun demikian, Voss et al. (2013) tidak menentukan seberapa skala yang menjadi batas apakah seseorang itu lucid dreamer atau bukan. Untuk menjawab pertanyaan tersebut, penelitian ini bertujuan untuk mengetahui apakah seorang lucid dreamer itu mempunyai skala lucidity yang lebih tinggi daripada orang yang non-lucid dreamer. Penelitian ini menemukan bahwa pada responden dewasa metode pengukuran lucid scale berlaku sebagai indikator lucid dreamer untuk responden laki-laki namun metode ini tidak berlaku untuk responden perempuan. Skala lucidity berkaitan dengan kemampuan penalaran pada laki-laki, tetapi tidak demikian halnya pada perempuan.
Keyword: lucid dream, sleep, lucid scale, reasoning