Judul: Pemanfaatan Tepung Sukun (Artocarpus Altilis Sp.) pada Aneka Kudapan sebagai Alternatif Makanan Bergizi Program PMT-AS
Abstrak: The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding (PMT-AS) programme. There were three products developed in this study, is brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas bakpia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. According to organoleptic test, selected products were brownies with 90% breadfruit flour, pia with 60% breadfruit flour, and croqquette with 60% breadfruit flour. Proximate analysis showed that 100 grams brownies contained 409 Kcal energy and 7,5 grams protein, 100 grams pia had 383 Kcal energy and 6,7 grams protein and croquette had the highest energy and protein content is 455 Kcal and 9,9 grams protein. In conclusion, all products are suitable as alternative snacks for PMT-AS programme. The products have fulfilled 300 Kal energy and 5 grams protein per serving size. Considered also the cost of production, these products have fufilled criteria to be used in PMT-AS programme
Keyword: 

Judul: Mutu dan potensi roti manis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Banana (Musa paradisiaca) is a nutritious and contain high carbohydrate content. One of the banana plantains type is uli variety which is found abundant in Bogor. Plantains are suitable to be processed into banana flour because of their high carbohydrate content. Banana flour is a potential food ingredient as prebiotic source (RS). The resistant starch (RS) content as the prebiotic in banana flour could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. In this study the MBF was applied to substitute the wheat flour in sweet bread making. The sweet bread was prepared using several substitutions of MBF in example a 20%, 30% and 40% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of sweet breads were then evaluated by the panelist using hedonic rating and ranking test. Objective test was also conducted to analyze the color and texture of the bread. The result showed that sweet bread made of 20% MBF substitution was the most preferred product and contained higher RS (1.45%), dietary fiber (4.52%) and had lower starch digestibility (45.63%) than product without MBF substitution. The controlled sweet bread only contained 0.55% (w/v) RS, 2.43% dietary fiber and 85.53% of starch digestibility. These results suggested that sweet bread made of 20% MBF substitution was potential as functional food due to its high RS and dietary fiber contents and low digestibility value which are suitable for people on diet or diabetic patients and also promote healthy digestive tract as prebiotic.
Keyword: 

Judul: Persamaan Korteweg-de Vries Orde Tinggi untuk Menggambarkan Gerak Gelombang Internal
Abstrak: The ocean can be considered of layers of fluid that each layer has a constant density. Internal waves are waves occur in the interface of every'two layers with different density. Because it occures underneath the surface of the ocean, it is invisible. One of internal waves is internal solitary waves. One of formulation that can describe intemal waves movement is KdV equation. KdV equation is derived from governing equations of ideal fluid in Lagrange formulation using asymptotic method. On this thesis, KdV equation is derived in higher order and then its solution is derived by using internal solitary waves assumption. An example of a two-layer fluid is a case will be used. By using Mathematica6 software, for this case will be obtained the coefficients in lower and higher order explicitly and the corresponding between coefficients and relative lower layer depths and fluid depths, the corresponding between coefficients and relative densities, and also observed the different between solitary waves in lower and higher order.
Keyword: