Judul: Physicalization-Chemical Flour and Cassava-Based Noodles from Kalimantan and Bogor
Abstrak: Singkong (Manihot esculenta) merupakan salah satu tanaman yang banyak dibudidayakan di Indonesia, dan termasuk sumber karbohidrat terbesar selain beras. Singkong biasanya diolah dengan digoreng maupun direbus. Penelitian mengenai tepung singkong sudah banyak tetapi untuk singkong dari varietas Pacar dari Kalimantan masih sedikit, dan belum ada penelitian mi yang berasal dari tepung singkong ini. Penelitian ini bertujuan mengkaji karakteristik tepung singkong yang dihasilkan dari singkong varietas Pacar dari Kalimantan dan singkong varietas Manggu dari Bogor, serta mendapatkan karakteristik fisiko-kimia mi berbahan dasar tepung singkong yang didapatkan dari proses penelitian sebelumnya. Penelitian ini dilakukan dengan dua tahapan yaitu proses pembuatan tepung singkong dengan metode pengeringan yang berbeda dan tahapan proses pembuatan mi singkong dengan metode kalendering. Metode analisis yang dilakukan antara lain analisis proksimat, analisis serat, analisis fisik (derajat keputihan, bentuk granula pati, cooking loss, texture profile, dan gelatinisasi pati). Berdasarkan hasil analisis fisik, tepung dengan perlakuan terbaik adalah tepung singkong varietas Pacar dari Kalimantan dengan perlakuan sinar matahari, dan tepung singkong varietas Manggu dari Bogor dengan perlakuan oven. Berdasarkan hasil analisis fisiko-kimia, formulasi terbaik mi singkong diperoleh dengan penggunaan 100% tepung singkong varietas Pacar dengan penambahan glukomanan sebesar 8% dan xanthan gum sebesar 4%., Cassava is one of the most cultivated plants in Indonesia, which is one of the largest sources of carbohydrates besides rice. Cassava is usually processed by frying or boiling. Research on cassava flour has been a lot but for cassava from the Pacar variety from Kalimantan is still a little in Indonesia, as well as research on noodles derived from its cassava flour. This study aims to examine the characteristics of cassava flour produced from cassava variety from Kalimantan and cassava variety Manggu from Bogor, as well as to get the physical-chemical characteristics of cassava noodle made from cassava flour obtained from the previous research process both cassava. This research was conducted with two stages, namely the process of making cassava flour with different drying methods and the stages of the cassava noodle making process with the calendaring method. The analytical methods carried out include proximal analysis, fiber analysis, physical analysis (degree of vaginal discharge, granule shape of starch, cooking loss, texture profile, and gelatinization of starch). Based on the results of physical analysis, the flour with the best treatment is cassava flour from Kalimantan with sunlight treatment, and Cassava flour manggu variety from Bogor with oven treatment. Based on the results of physical-chemical analysis, the best formulation of cassava noodles is obtained with the use of 100% cassava flour of the Pacar variety with the addition of glucomannan by 8% and xanthan gum by 4%.
Keyword: Cassava Flour, Cassava Noodles, Drying, Gelatinization, Physical  Analysis

Judul: Physico-chemical Characteristics of Cassava Flour and Mocaf from Several Cassava Varieties
Abstrak: Singkong merupakan tanaman yang banyak dibudidayakan di Indonesia dengan beragam varietas. Tepung singkong dan tepung mokaf adalah produk intermediet dari singkong yang banyak dibutuhkan untuk keperluan Industri. Penelitian ini bertujuan mengkarakterisasi sifat fisiko-kimia tepung singkong dan tepung mokaf dari varietas lokal meliputi, UK 1 Agritan, IR Jonggol, Manalagi, Adira 4, Malang 4, dan Vati 1. Penelitian ini dilakukan dengan dua tahapan yaitu, proses pembuatan tepung singkong dan tepung mokaf dan proses analisis tepung tersebut. Metode analisis yang dilakukan antara lain kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar amilosa, profil gelatinisasi pati, analisi total pati, dan derajat putih. Secara keseluruhan, perbedaan varietas singkong terhadap karakteristik fisikokimia tepung yang dihasilkan menunjukkan hasil yang berbeda nyata kecuali pada kadar pati dan amilosa. Perlakuan fermentasi memberikan pengaruh yang signifikan pada karakteristik tepung yang dihasilkan pada beberapa parameter uji. Analisis kimia menunjukkan tepung mokaf dari varietas Vati 1 menghasilkan karakteristik terbaik. Sedangkan tepung singkong varietas Manalagi menghasilkan profil gelatinisasi terbaik dan tepung mokaf varietas Manalagi menghasilkan derajat putih tertinggi.
Keyword: Cassava, Physico-chemical Characteristics, Cassava Flour, Mocaf Flour, Singkong, Karakteristik Fisiko-kimia, Tepung Singkong, Tepung Mokaf

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
Keyword: