Judul: Quality of Seasoned Dried Noodle from Gracilaria sp. Flour and Ganyong Flour (Canna edulis Ker.)
Abstrak: Mi kering merupakan produk makanan instan yang dikemas dalam bentuk kering dan banyak disukai oleh masyarakat Indonesia. Tepung rumput laut pada mi diharapkan dapat meningkatkan kandungan serat, sedangkan substitusi tepung ganyong diharapkan dapat meningkatkan kandungan karbohidrat. Penelitian bertujuan untuk menentukan formula terbaik mi Gracilaria ganyong. Rancangan percobaan dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan empat formula konsentrasi tepung Gracilaria sp. dan tepung ganyong (P0, P1, P2, dan P3). Hasil analisis ragam yang memiliki pengaruh nyata, dilakukan uji lanjut Duncan. Parameter uji yang dilakukan meliputi analisis waktu pemasakan, susut masak, elongasi, nilai aktivitas air (aw), kadar abu, kadar air, karbohidrat, lemak total, kadar protein, dan serat pangan. Penentuan formula terbaik dilakukan menggunakan metode Bayes. Hasil penelitian menunjukkan bahwa formula P1 merupakan formula terbaik dengan waktu pemasakan selama 8,67 menit, elongasi sebesar 26%, karbohidrat 87,70%, dan kadar serat pangan sebesar 1,91%. Formula terpilih selanjutnya dilakukan uji kapang, bilangan asam, dan kadar abu tak larut asam., Dried noodles were an instant food product packaged in dry form and were much liked by Indonesian people. The seaweed flour in the noodles was expected to increased the fiber content, while the substitution of canna flour was expected to increased the carbohydrate content. The research aims to determine the best formula for Gracilaria ganyong noodles. The experimental designed was carried out using a Completely Randomized Design (CRD) with four Gracilaria sp flour concentration formulas and canna flour (P0, P1, P2, and P3). The results of the analysis of variance that had a real influence were carried out by Duncan's further test. The test parameters carried out include analysis of cooking time, cooking loss, elongation, water activity (aw), ash content, moisture content, carbohydrates, total fat, protein content and dietary fiber. Determination of the best formula was carried out using the Bayes method. The research results showed that formula P1 was the best formula with a cooking time of 8,67 minutes, elongation of 26%, carbohydrates of 87,70%, and dietary fiber content of 1,91%. The selected formulation then tested for mold, acid number and acid insoluble ash content.
Keyword: ganyong, Gracilaria sp., mi kering, serat

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: Orbit elektron dan probabilitas level energi sistem chaotic atom hidrogen
Abstrak: a. Mendapatkan orbit elektron sistem chaotic atom hidrogen (dalam koordinat semiparabolik). b. Mendapatkan probabilitas dua level energi yang berdekatan dari sistem chaotic atom hidrogen.
Keyword: Atom, Orbit Elektron