Judul: Formulation of Ready to Eat Porridge from Mung Bean (Vigna radiata) and Black Rice (Oryza sativa L.) as Emergency Food
Abstrak: Indonesia terletak pada Pacific Ring of Fire atau jalur rangkaian gunung api yang membuat Indonesia rawan akan bencana alam. Dampak bencana mengakibatkan sulit untuk masyarakat dalam memenuhi kebutuhan terhadap pangan yang bergizi sehingga diperlukan pangan khusus dalam keadaan darurat yang cocok untuk segala umur seperti bubur. Penyediaan pangan darurat dapat dibuat bersumber dari pangan lokal kacang hijau dan beras hitam. Penelitian ini bertujuan mendapatkan formulasi terbaik bubur ready to eat dari kacang hijau dan beras hitam yang berpotensi sebagai pangan darurat. Penelitian dilaksanakan pada bulan April sampai dengan Juni 2021. Formulasi perlakuan terdiri atas tiga formula dengan perbandingan kacang hijau dan beras hitam secara berurutan yaitu F1 (60:40), F2 (70:30), dan F3 (80:20). Hasil penelitian menunjukkan bahwa formula terpilih adalah F1 dengan perbandingan kacang hijau dan beras hitam yaitu 60:40. Hasil analisis kandungan gizi per sajian (300 g) mengandung energi sebesar 535 kkal, protein 20,6 g, lemak 9,2 g, karbohidrat 92,6 g, dan serat pangan 21,8 g. Kandungan gizi bubur F1 memenuhi 24,9% untuk ALG konsumen umum dan memiliki klaim tinggi serat. Pendugaan umur simpan bubur pada suhu ruang (25°C) adalah 21 hari., Indonesia is located in the Pacific “Ring of Fire” which makes Indonesia face risks in natural disasters. The impact made it difficult for the community to fulfill nutrition needs, therefore, emergency food that suitable for all ages was needed such as porridge. Provision of emergency food can be made from a local commodity such as mung bean and black rice. This study aims to obtain the best formulation of ready-to-eat porridge from mung bean and black rice, which can be an emergency food. The study was conducted from April to June 2021. The treatment formulation consist of three formulas with a ratio of mung bean to black rice were F1 (60:40), F2 (70:30), and F3 (80:20). The results showed that the selected formula was F1 with a ratio of 60% mung bean and 40% black rice. Analysis of the nutritional content per serving (300 g) contains 535 kcal of energy, 20,6 g of protein, 9,2 g of fat, 92,6 g of carbohydrates, and 21,8 g of dietary fiber. The nutritional content of F1 can fulfill 24,9% for general consumers based on ALG and is claimed to be high in fiber. The shelf-life of the porridge (25°C) is 21 days.
Keyword: black rice, dietary fiber, emergency food, mung bean, porridge

Judul: Formulasi dan Karakterisasi Nasi Dalam Kemasan Kaleng sebagai Alternatif Pangan Darurat.
Abstrak: An ideal emergency food must be able to fulfill the basic energy requirement of human which is equal to 2100 kcal per day, convenient and easy to distribute. This research aimed at contributing to the creation of healthy, nutritious and safe emegency food in the form of canned rice. Rice was chosen as the major staple food in Indonesia. Besides, to enrich the nutrition content of the product, eggwhite powder and margarine were added as the source of protein and fat. In the first step, the 4 formula were developed based the results of proximate analysis on raw materials content. All of the 4 formula were hypothesized to be able to fulfill the standard of energy distribution of protein (10-15%), fat (35-45%) and carbohydrate (40-50%). The 4 formula were canned and sterilized at 121.1oC for 40 minutes while the Fo value of this product was determined 15 minutes based on heat penetration test results. The best formula was selected based on several criteria which were sensorical properties, physical properties (color and texture) and also final proximate analysis results. The selected formula was Formula IV which contained 30% of carbohydrate, 6% of protein and 10% of fat and received the highest hedonic rating from 70 untrained panelists. The total energy contribution from the selected formula was 600 kcal and it is recommended to consume this product at least 3-4 times per day to fulfill the daily energy requirement. The last phase of this research was shelf life determination of seleted formula by using Accelerated Storage Study (ASS) for 6 weeks with sensorical properties (color, aroma, taste and texture) using 6 trained panelists and physical properties (color and hardness) observed. Based on the shelf determination using texture as the critical parameter when stored at 30oC, the shelf life of this product was projected up to 516 days and the followed the first order reaction kinetics
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Judul: Dekomposisi Nilai Singular pada Matriks Kompleks Toeplitz Bidiagonal Atas.
Abstrak: Dekomposisi nilai singular merupakan salah satu metode faktorisasi matriks berdasarkan nilai singular dan vektor singularnya. Dekomposisi nilai singular bertujuan untuk memfaktorisasi suatu matriks �������� berukuran �������� × �������� menjadi bentuk �������������������������������� dengan �������� merupakan matriks berukuran �������� × �������� , �������� merupakan matriks berukuran �������� × �������� dan �������� merupakan matriks berukuran �������� × ��������. Pada karya ilmiah ini, dibahas dekomposisi nilai singular pada matriks kompleks Toeplitz bidiagonal atas berukuran �������� × (�������� + 1).
Keyword: dekomposisi nilai singular, matriks Toeplitz, matriks bidiagonal atas, matriks kompleks