Judul: Perencanaan Proses Pembuatan Flakes Kacang Hijau (Vigna radiata) di PT Garudafood Putra Putri Jaya
Abstrak: Many crops are not utilized fully because their limited characteristics, such as short self-life. Therefore, food industry prepares intermediate products which can be easily stored and used whenever needed. Flake is one example of intermediate product which is widely used by the food industry. Mungbean is a type of crop that can be processed into a flake. Mungbeans have hard shell when compared to other types of beans and have two skin types, bright and dull green. The manufacturing process includes soaking, dehulling, steaming, grinding, rolling, and drying. The resulting flakes are expected to have good rehydration capability, final moisture content of about 6-8% and already pre-gelatinized that can be reused as processing material. Based on process and results, flakes from dehulled mung bean are better than flakes from hulled mung bean. It is recommended to use local mung bean as raw material
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Judul: Pengembangan Produk Baru Pembuatan WIP Flakes Kacang Tunggak (Vigna unguiculata) di PT GarudaFood Putra Putri Jaya
Abstrak: Nowadays on trading, focused to raw material storage problem because their limited characteristics such as short shelf-life, long storage can damage the raw material. The Food Industry try to improve a unique characteristic product which this product can be easily stored, have a long shelf-life and could be used for further processing circuits. Flakes were one type of food that had shape in the form of small flakes and categorized as a dry product that had very low moisture content. Currently only flakes were widely used as cereal for breakfast. However,in this research, flakes would be used as a Work in Process (WIP) product which was as intermediate products. The selection of raw materials for the flakes fell to the cowpea (Vigna unguiculata L.). In the cowpea flakes manufacturing process, there were several critical stages such as soaking, steaming and drying. The resulting flakes are expected to have good rehydration capability, final moisture content less than 10 % and already pre-gelatinized that can be used as processing material.
Keyword: rehydration, gelatinization, steaming, soaking, flakes, Cowpea

Judul: Pengaruh Kematian yang Disebabkan Infeksi pada Model Epidemik SIRS Deterministik dan Stokastik
Abstrak: Model epidemik SIRS merupakan model penyebaran penyakit yang terdiri dari individu rentan terhadap penyakit, individu terinfeksi penyakit, dan individu sembuh dari penyakit, tapi dapat menjadi individu yang rentan kembali. Dalam penelitian ini membahas model epidemik SIRS deterministik dan stokastik dengan pengaruh kematian yang disebabkan infeksi. Analisis kestabilan pada model epidemik SIRS deterministik diperoleh dua titik tetap, yaitu titik tetap bebas penyakit dan titik tetap endemik. Diperoleh bilangan reproduksi dasar yang memengaruhi kestabilan titik tetap. Pada model epidemik SIRS stokastik diperoleh peluang transisi dan peluang terjadinya wabah. Dari simulasi numerik, perilaku model SIRS deterministik serupa dengan model SIRS stokastik. Semakin kecil kematian yang disebabkan oleh infeksi baik saat laju penularan diperbesar maupun laju penyembuhan diperbesar maka akan meningkatkan jumlah individu terinfeksi dan menurunkan jumlah individu rentan. Jika model SIRS deterministik menuju kestabilan titik tetap endemik, maka model SIRS stokastik juga menuju kestabilan titik tetap endemik, dan sebaliknya.
Keyword: kestabilan titik tetap bebas penyakit, kestabilan titik tetap endemik, model SIRS deterministik, model SIRS stokastik waktu diskret