Judul: Nutritional Content and Organoleptic Quality of Shredded Chicken with Addition of Kluwih (Artocarpus camansi).
Abstrak: Penambahan kluwih dalam pembuatan abon ayam selain untuk menekan biaya produksi karena harganya yang cukup murah dan mudah didapat, kluwih juga memiliki tekstur yang mirip dengan daging ayam, dan tinggi serat sehingga dapat bermanfaat bagi tubuh seperti melancarkan pencernaan. Penelitian ini bertujuan untuk menganalisis kandungan gizi dan kualitas organoleptik abon ayam yang dibuat dengan penambahan kluwih dalam jumlah yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa perbedaan penambahan kluwih pada abon daging ayam dapat menurunkan kadar protein, meningkatkan serat kasar secara nyata (p<0,05), namun tidak mempengaruhi kadar air, kadar abu, kadar lemak, dan karbohidrat. Penambahan kluwih pada pembuatan abon daging ayam tidak mempengaruhi penerimaan panelis terhadap parameter warna, aroma, rasa, dan tekstur. Secara keseluruhan abon ayam dengan penambahan kluwih sebesar 30% menunjukkan hasil terbaik untuk pengujian proksimat dan organoleptik dalam upaya menurunkan harga abon di pasaran dengan kandungan gizi yang cukup, dan dapat diterima oleh masyarakat., The addition of kluwih in the manufacture of shredded chicken in addition to reducing production costs because the price is quite cheap and easy to obtain, kluwih also has a texture similar to chicken meat, and is high in fiber so that it can be beneficial for the body such as improving digestion. This study aims to analyze the nutritional content and organoleptic quality of shredded chicken made with the addition of kluwih in different amounts. The design used in this study was a completely randomized design (CRD). The results showed that the difference in the addition of kluwih to shredded chicken meat could reduce protein content, increase crude fiber significantly (p<0.05), but did not affect water content, ash content, fat content, and carbohydrates. The addition of kluwih to the making of shredded chicken did not affect the panelists' acceptance of the parameters of color, aroma, taste, and texture. Overall, shredded chicken with the addition of kluwih by 30% showed the best results for proximate and organoleptic testing in an effort to reduce the price of shredded in the market with sufficient nutritional content, and acceptable to the public.
Keyword: kluwih, nutritional composition, organoleptic quality, shredded chicken

Judul: Sifat Fisikokimia dan Organoleptik Nuget Daging Ayam dengan Penggunaan Tepung Ketan Putih sebagai Bahan Pengisi
Abstrak: Pati beras ketan putih mengandung 1% amilosa dan 99% amilopektin. Kandungan amilopektin mempengaruhi elastisitas nuget, semakin tinggi kandungan amilopektin maka bahan semakin lengket. Penelitian ini bertujuan untuk menganalisis penggunaan tepung ketan putih sebagai bahan pengisi terhadap sifat fisikokimia dan organoleptik nuget daging ayam, serta menentukan formula terbaik untuk nuget dengan substitusi tepung ketan putih. Tepung ketan putih yang ditambahkan pada adonan nuget ayam merupakan pengganti penggunaan tepung tapioka dengan persentase substitusi 0%, 25%, dan 50%. Hasil penelitian menunjukkan bahwa penggantian tepung tapioka dengan tepung ketan putih hingga 50% menurunkan nilai kekenyalan secara nyata (p<0,05), namun tidak mempengaruhi kadar air, nilai aw, dan pH. Nuget ayam dengan penggantian tepung tapioka dengan tepung ketan putih 50% lebih disukai panelis dibanding yang penggantian 25% dari kriteria aroma, rasa, dan kekenyalan. Nuget ayam dengan penggantian tepung ketan putih menghasilkan intensitas warna nuget ayam. Penggantian tepung ketan putih sebesar 50% menghasilkan nuget ayam yang lebih baik dibandingkan dengan kontrol berdasarkan kekenyalan., White glutinous rice starch contains 1% amylose and 99% amylopectin. The amylopectin content affects the elasticity of the nuggets, the higher the amylopectin content, the stickier the material. This study aims to analyze the use of white glutinous rice flour as a filler for the physicochemical and organoleptic properties of nuggets chicken meat, and determine the best formula for nuggets with white glutinous rice flour substitution. White glutinous rice flour added to chicken nuggets dough is a substitute for tapioca flour with a substitution percentage of 0%, 25%, and 50%. The results showed that the replacement of tapioca flour with white glutinous rice flour by up to 50% reduced the elasticity value significantly (p<0.05), but did not affect the water content, aw value, and pH. The chicken nuggets with the replacement of tapioca flour with 50% white glutinous rice flour were preferred by the panelists compared to the 25% replacement based on the criteria of aroma, taste, and elasticity. Chicken nuggets with white glutinous rice flour are replaced by the intensity of the color of chicken nuggets. Substitution of white glutinous rice flour by 50% resulted in better chicken nuggets compared to controls based on elasticity.
Keyword: chicken nuggets, physicochemical properties, organoleptic properties, white glutinous rice flour

Judul: : Persamaan Tunggal sebagai Representasi Kurva Komposit
Abstrak: A mathematical method is introduced to represent a composite curve based on an extension of analytic geometry. The representation is given either with a single equation or with two equations, in the case of parametric representation. This method permits the representation of composite curves in similar manner to the conventional representation of non-composite curves. Some mathematical tools, including Heaviside unit step function and periodizer function, are used in the establishment of a single equation. In this paper, regular equations of regular and irregular polygon, as well as composite curves of two dimensions, are implemented using a computer algebraic system, Mathematica.
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