Judul: Characteristics of Dry Noodles with the Addition of Seaweed (Gracilaria sp.) as a Fiber Source
Abstrak: Dry noodles are a widely consumed energy source, but have low dietary fiber content and often use imported raw materials. This study aimed to optimize dry noodles formulation by incorporating Gracilaria sp. flour and evaluating their physical, chemical, and sensory characteristics. A completely randomized design was employed with four concentrations of Gracilaria sp. flour (0% - F0, 10% - F1, 15% - F2, and 20% - F3). The test results indicating significant influence were further tested using Duncan test (parametric data) or Dunn test (non-parametric data) at a confidence level of 95%. Parameters assessed included cooking time, cooking loss, water absorption, elongation, activity water value, moisture, ash, protein, fat, carbohydrates, dietary fiber content, and sensory attributes. Noodles with 10% Gracilaria sp. flour (F1) had the best formulation, with a cooking time of 240 seconds, water absorption of 153.13%, and a neutral hedonic scale receptions among panelists. F1 noodles contained 8.14% dietary fiber, thereby classifying them as a high-fiber food., Mi kering merupakan makanan sumber energi yang banyak dikonsumsi masyarakat, namun memiliki kandungan serat pangan yang rendah serta bahan baku yang digunakan berupa produk impor. Penelitian ini bertujuan mengoptimalkan formulasi mi kering dengan penambahan tepung Gracilaria sp. dan mengevaluasi karakteristik fisik, kimia, dan sensori mi kering yang dihasilkan. Rancangan Acak Lengkap (RAL) digunakan dengan perlakuan empat konsentrasi tepung Gracilaria sp. (0% - F0, 10% - F1, 15% - F2, dan 20% - F3). Hasil uji yang menunjukkan pengaruh nyata dilakukan uji lanjut Duncan (data parametrik) atau uji Dunn (data bukan parametrik) pada taraf kepercayaan 95%. Parameter yang dinilai meliputi waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), daya serap air, elongasi, nilai aw, kadar air, abu, protein, lemak, karbohidrat, serat pangan, dan atribut sensori. Hasil penelitian menunjukkan bahwa mi dengan penambahan 10% tepung Gracilaria sp. (F1) adalah formulasi terbaik dengan waktu pemasakan selama 240 detik, daya serap air sebesar 153,13%, dan dapat diterima oleh panelis dengan skala hedonik netral. Mi F1 mengandung serat pangan sebesar 8,14% dan digolongkan sebagai makanan tinggi serat.
Keyword: mi kering, rumput laut Gracilaria sp, serat pangan, dry noodles, Gracilaria sp. seaweed, dietary fiber

Judul: Formulation and Characteristics Determination of Dried Noodle from Porang Flour and Tapioca Starch with the addition of Spirulina platensis
Abstrak: Mi kering pada umumnya terbuat dari tepung terigu yang diperoleh dari hasil penggilingan biji gandum. Kebutuhan gandum di Indonesia dipenuhi melalui impor. Substitusi tepung porang dan tapioka sebagai sumber pangan lokal dengan penambahan spirulina dapat meningkatkan kandungan gizi dan senyawa bioaktif pada produk akhir mi kering. Penelitian ini bertujuan menentukan formula mi kering terbaik dari tepung porang dan tepung tapioka dengan penambahan Spirulina platensis melalui uji hedonik dan untuk menentukan karakteristik fisik, proksimat, dan fitokimia dari formula mi kering terpilih. Perlakuan yang digunakan dalam penelitian ini adalah penambahan konsentrasi spirulina sebanyak 1%, 2%, dan 3% ke dalam formulasi. Formula mi kering terpilih adalah penambahan konsentrasi spirulina 3% dengan nilai kadar air sebesar 10,56%, protein 1,95%, abu 0,63%, karbohidrat 83,29%, lemak 3,58%, serat pangan 19,93%, cooking loss 3,88%, daya rehidrasi 306,63%, elongasi 173,33%, dan nilai L* 35,99. Hasil uji fitokimia diperoleh mi kering spirulina terdeteksi mengandung alkaloid, flavonoid, dan fenol., Dry noodles are commonly prepared using wheat flour, obtained from milling wheat grain. Indonesia relies entirely on imports to meet its wheat demand. The substitution of konjac flour and tapioca as local food sources with the addition of spirulina can increase the nutritional content and bioactive compounds in the final dry noodle product. The aim of this study was to determine the best dry noodle formulation from konjac flour and tapioca flour with the addition of Spirulina platensis through hedonic tests and to determine the physical, proximate, and phytochemical characteristics of the selected dry noodle formulas. The treatment used in this study was the addition of 1%, 2%, and 3% spirulina concentrations into the formulation. The selected dry noodle formula is the addition of 3% spirulina concentration with a value of 10,56% moisture content, 1.95% protein, 0.63% ash, 83.29% carbohydrates, 3.58% fat, 19.93% dietary fiber, 3,88% cooking loss, 306,63% rehydration power, 173.33% elongation, and L* value 35,99. The results of the phytochemical test showed that spirulina dried noodles were detected to contain alkaloids, flavonoids, and phenols.
Keyword: hedonic, konjac noodle, phytochemical, tapioca starch

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
Keyword: