Judul: Quality Characteristic of Rice Flour from Alkaline Steeping Method and Using Low-Quality Rice
Abstrak: Beras merupakan bahan makanan pokok sebagian besar masyarakat Indonesia. Beras memiliki beberapa tingkatan mutu dari premium hingga turun mutu. Beras turun mutu merupakan beras yang mengalami penyusutan baik dari kualitas maupun kuantitas karena disimpan terlalu lama yang menyebabkan harga beras tersebut menjadi murah. Beras turun mutu dapat dijadikan beberapa produk, salah satunya tepung beras. Proses pengolahan beras menjadi tepung beras dapat dilakukan dengan metode perendaman dengan alkali. Tujuan dari penelitian ini adalah mengetahui pengaruh perendaman alkali serta lama perendaman terhadap kualitas tepung beras dengan menggunakan beras turun mutu dan membandingkan karakteristik mutu baik fisika dan kimia terhadap tepung beras komersial. Tahapan penelitian terdiri dari karakterisasi bahan baku, pembuatan tepung beras, dan karakterisasi produk. Adapun karakterisasi bahan baku terdiri atas pengujian mutu beras dan karakterisasi fisikokimia beras. Sedangkan karakterisasi produk terdiri atas 7 uji, yaitu kadar air, kadar abu, pH, kadar protein, kadar lemak, derajat putih, dan lolos ayakan 100 mesh. Berdasarkan uji tersebut menghasilkan bahwa perendaman dengan alkali mempengaruhi beberapa karakteristik, yaitu kadar protein dan derajat putih. Adapun perbedaan lama perendaman tidak memengaruhi secara nyata terhadap karakteristik mutu tepung beras. Tepung beras iterasi memiliki kualitas yang lebih baik dibandingkan dengan tepung beras komersial., Rice is a staple food of most Indonesians. Rice has several levels of quality, from premium to lower rate. Low-quality rice is experiences shrinkage both in quality and quantity because it was stored for too long, which caused the price of the rice to be cheap. Low-quality rice can be used in several products, one of which is rice flour. The processed rice into rice flour can be done by alkaline steeping. This research aims to determine the effect of alkaline steeping and the length of steeping of rice flour quality by using rice downgrading quality and comparing commercial rice flour's physical and chemical characteristics. The research stage consists of the characterization of raw materials, the manufacture of rice flour, and the characterization of products. The characterization of raw materials consists of testing the rice's quality and the rice's physicochemical characterization. While the characterization of the product consists of 7 tests, namely water content, ash content, pH, protein content, fat content, white degree, and passed a 100 mesh sieve. Based on such tests, immersion with alkali affects several characteristics, namely protein content and white degree. The difference in the length of steeping doesn't significantly affect the quality characteristics of rice flour. Iterated rice flour is of better quality compared to commercial rice flour.
Keyword: alkaline steeping, low-quality rice, rice flour

Judul: Rice Flour Process Design from Rice Raw Materials Declines in Quality on an Industrial Scale
Abstrak: Beras turun mutu merupakan beras yang telah mengalami penyusutan akibat jangka waktu simpan yang cukup lama sehingga menimbulkan kerusakan atau penurunan kualitas dan mengandung beras pecah atau patah tinggi. Rata-rata jumlah beras turun mutu di Perum BULOG (Perusahaan Umum Badan Usaha Logistik) sebesar 83.358 ton per tahun. Salah satu alternatif lain dalam upaya peningkatan nilai tambah beras turun mutu yaitu melalui pengolahan menjadi tepung beras. Proses pengembangan produksi tepung beras dilakukan dengan menggunakan metode perendaman alkali yang kemudian ditransformasi ke skala industri. Penelitian ini bertujuan untuk mengetahui desain proses produksi tepung beras berupa pemilihan mesin dan peralatan, perhitungan neraca massa, dan penjadwalan produksi. Industri ini berjalan secara semi kontinyu dengan target produksi 35 ton per hari. Tahapan proses dimulai dari sortasi bahan baku, pencucian dan perendaman, penggilingan, pengenceran atau pencucian bubur atau pasta tepung, pemurnian atau pemisahan pertama dari cairan limbah alkali, netralisasi, pemurnian atau pemisahan kedua dari limbah alkali, pemisahan lapisan tailing (residu protein), pengeringan, penghalusan untuk menyeragamkan ukuran, dan pengemasan. Total kebutuhan energi listrik dari industri ini yaitu 6033,3 kWh dan waktu produksi yaitu 21 jam per hari dalam satu kali proses produksi., Degraded rice has experienced shrinkage due to a long enough storage period to cause damage or decrease in quality and contains high broken rice. The average amount of rice decreased at Perum BULOG (General Logistics Business Entity) by 83,358 tons per year. Another alternative to increase the added value of declining quality rice is processing it into rice flour. Developing rice flour production is carried out using the alkaline steeping method, which is then transformed to an industrial scale. This study aims to determine the design of the rice flour production process in the form of machine and equipment selection, mass balance calculations, and production scheduling. This industry runs semi-continuously with a daily production target of 35 tons. The process steps start from the sorting of raw materials, washing, and soaking, milling, dilution or washing of starch, the first purification or separation of the alkaline waste liquid, neutralization, the second purification or separation of alkaline waste, separation of the tailings layer (protein residue), drying, milling final for uniformity size and packaging. This industry's total electrical energy requirement is 6033,3 kWh, and the production time is 21 hours per day in one production process.
Keyword: alkaline steeping methode, degraded rice, industrial process design

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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