Judul: Pemanfaatan labu kuning sebagai bahan baku minuman kaya serat
Abstrak: Yellow pumpkin (Cucurbita moschata) is one of vegetables plant that is potential to be developed as food alternatives. However, the consumption of yellow pumpkin in Indonesia is still low, that is 5 kglcapitalyear and the utilization is stiII limited as for meal, kolak or dodol. This is quite different if we compare it to the other countries that are used for jam, sweetener, jelly, pie and cake. So in Indonesia, it is needed much more researches to develop the utilization of yellow pumpkin. One of the most important researches is how to take advantage of its food fiber. The purpose of this research is to determine the suitable formula to produce an instant fiber beverage powder product that is suitable to consumer's preference. This research consists of two phases, preliminary and primary phase. Preliminary phase consists of the determination of substances that is combined with yellow pumpkin as food fiber sources, the determination of initial formula, organoleptic test, and initial analysis on each substance. As for primary phase, it consists of the determination of beverage powder formula, beverage powder production, organoleptic test, and beverage powder physical-chemical analysis.
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Judul: Pengembangan Mi Glosor Instan dari Tepung Sagu Aren dengan Substitusi Tepung Labu Kuning sebagai Alternatif untuk Diversifikasi Pangan
Abstrak: “Mi Glosor” is quite attractive to community in the area of Cianjur, Sukabumi and Bogor. Mi Glosor is a kind of noodle made from sagoo flour and therefore it is high in carbohydrates but very low in protein, fat and other nutrients contents. Mi Glosor is usually sold in wet conditions which make its shelf life very limited. Pumpkin is a potential food resources with high production capacity in Indonesia. It’s use in the manufacturing of mi glosor may function as a natural coloring and may increase nutritional content, especially beta-carotene. The purpose of this study was to develop instant noodle “mi glosor” using pumpkin flour as coloring agent and beta-caroten source. Pumpkin flour was used to substitute basic ingredients in the manufacturing of instant noodle “mi glosor”. Substitution levels were applied from 0% to 40%. To increase it’s protein content in order to meet the instant noodle standard, 5% of soy protein isolates was added to each formula. Substitution of pumpkin flour significantly (p<0.01) affected ash, protein, fat and beta caroten content, but there was no effect on water and carbohydrate content of the product. Physical analysis showed that substitution of pumpkin flour tended to cause the value of Luminant and Hue of the product declined. Substitution of pumpkin flour also shortened the cooking time of the product. The result of sensory analysis showed that the formula with 30% substitution of pumpkin flour was the most acceptable product. This formula had medium yellownes color, caramel and pumpkin flavour and medium elasticity. This formula also contained 408 μg/100mg betacaroten, 4,84 % water, 3,27 % ash, 3,71 % protein, 0,11 % lipid and 88,05 % charbohydrat.
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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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