Judul: Pemanfaatan Pati Ubi Jalar (Ipomoea batatas) dalam Produk Sup Instan Jamur Kuping (Auricularia auricula)
Abstrak: Sweet potato (Ipomoea batatas) is one of the staple foods in Indonesia. However, the utilization of sweet potato is not yet optimal. The sweet potato production in 2004 until 2012, had increased 2,63%, but it’s consumption between 2005 and 2009, declined by -11,99%. There are many ways to increase it’s utilization in food industry beside direct consumption. The objective of this research was to utilize the sweet potato starch in instant mushroom soup products. The materials needed for making instant soup were skim milk, water, sugar, mushrooms, oil, salt, pepper, garlic, food flavoring and sweet potato starch. The sweet potato starch concentrations used was 1,83% and 3,33%. After the organoleptic test with instant corn starch soup with the same formula and process, it is known that the results of the rating hedonic test at 95% confidence interval were not significantly different between these three instant soup formulas. Because of this result, instant soup with 1,83% sweet potato starch was characterized. Further, analysis of the instant soup with 1,83% sweet potato starch compared to instant soup with 1,83% corn starch and conformed to instant soup quality standards. Selected formula of instant sweet potato starch soup has 3,10±0,03%(bb) moisture content, 9,87±0,17%(bb) ash, 23,04±0,14%(bb) protein, 1,30±0,02%(bb) fat, 62,69±0,08%(bb) carbohydrate and 2,461±0,056% total dietary fiber. In addition, instant sweet potato soup formula showed 11,22% yield, 2,23 ml/g rehydration power and 510 cP viscocity. These characteristics were better than some characteristics of soup containing corn starch. Instant sweet potato soup contained polysaccharides from mushroom and fiber that good for health.
Keyword: sweet potato, instant soup

Judul: Pemanfaatan Ubi Jalar (Ipomoea batatas) dan Kacang Koro Pedang (Canavalia ensiformis) pada Produk Sup Krim Instan
Abstrak: Indonesia memiliki potensi pangan lokal yang berlimpah namun sangat disayangkan hal tersebut tidak diiringi oleh pemanfaatan yang optimal. Pembuatan sup krim instan dengan sumber karbohidrat dari ubi jalar dan sumber Protein dari tempe koro pedang dapat menjadi solusi bagi pemanfaatan pangan Jokal dan memenuhi kebutuhan masyarakat modern. Tujuan penelitian ini untuk mengoptimalkan pemanfaatan ubi jalar (ungu dan kuning) dan tempe koro pedang pada produk sup krim instan. Tujuan khusus dari penelitian ini untuk mengetahui daya cerna pati dan protein secara in Vitro, mengetahui karakteristik kimia, fisik, dan organoleptik dari produk, serta mengetahui keberadaan antioksidan pada produk akhir. Uji organoleptik rating hedonik menunjukkan kedua produk tidak Berbeda nyata pada taraf kepercayaan 95%. Sup krim ubi jalar kuning memiliki adar air 7.29%, kadar abu 4.48%, kadar lemak 6.49%, kadar protein 10.38%, dan Kadar karbohidrat 71.38%. Sup krim ubi jalar ungu memiliki kadar air 6.66%, Kadar abu 2.84%, kadar lemak 5.68%, kadar protein 10.07%, dan kadar Karbohidrat 74.74%. Daya cerna pati in Vitro sup krim instan ubi jalar kuning memiliki nilai Rataan RDS (rapidly digested starch) 88.95% dan sup krim instan abi jalar ungu memiliki nilai Rataan RDS 80.37%. Daya cerna protein in Vitro sup krim instan ubi jalar kuning adalah 7.86% dan sup krim instan ubi jalar ungu 8.09%. Kapasitas antioksidan mengalami penurunan dari bahan baku (tepung ubi Balar) ke produk (sup krim instan). Penurunan kapasitas antioksidan yang terjadi Berkisar 0.1-0.5 AEAC/g bk. Hasil pengukuran rendemen, daya rehidrasi, dan viskositas pada sup krim instan ubi jalar kuning berturut-turut adalah 20.91%, 2.20 ml/g. dan 505 cP. Pada sup krim instan ubi jalar ungu berturut-turut adalah 22.73%, 2.23 ml/g, dan 510 cP. Analisis warna pada kedua produk menunjukkan nilai Hue sesuai dengan warna produk. Sup krim instan ubi jalar kuning memiliki nilai Hue 94.21 dan sup krim ubi jalar ungu memiliki nilai Hue 349.44….
Keyword: Yellow sweet potato, Purple sweet potato, Instant cream soup, Jack bean, Food science and technology, Kandungan gizi, Uji organoleptik, Kadar proksimat, Daya cerna

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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