Judul: Pengaruh jenis dan konsentrasi antioksidan terhadap mutu santan awet selama penyimpanan
Abstrak: Santan kelapa, seperti halnya bahan pangan lain yang mengandung lemak, mengalami kerusakan karena terjadinya reaksi hidrolisa dan oksidasi lemak. Oksidasi lemak dapat dicegah dengan penambahan antioksidan. Penggunaan antioksidan yang tepat dapat memperpanjang umur simpan santan. Tujuan penelitian ini adalah mempelajari..pengaruh penambahan jenis dan konsentrasi antioksidan yang berbeda terhadap mutu santan yang dihasilkan selama penyimpanan. Penelitian ini dilakukan dengan menggunakan 2 perlakuan yaitu jenis antioksidan (minyak wijen, BHT, minyak cengkeh) dan konsentrasi antioksidan (0.01 dan 0.02 persen). Analisa yang dilakukan adalah penentuan kadar air, kadar lemak, bilangan FFA, bilangan peroksida, analisa mikrobiologis dan uji organoleptik terhadap santan...
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Judul: Peningkatan Umur Simpan Produk Santan Kelapa (Cocos nucifera l.) dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi
Abstrak: Coconut (Cocos nucifera L.) milk is very useful in Indonesian food consumption. There is a demand from the small industry to preserve coconut milk product by simple technology. The purpose of this research is to choose the most suitable food additives and thermal process in order to extend coconut milk shelf life. In preparing coconut prior extraction step, blanching with hot water gives better result. Main research consists of three stages: determination of the most suitable stabilizer and antioxidant, determination of preservative, and study of the influence of thermal process and coconut milk storage. The result of the research shows that the most effective combination of food additives for unheated coconut milk are CMC (carboxymethylcellulose), BHT (butilatedhidroxytoluene), and methyl parabens. While the most effective combination of food additives for heated coconut milk are carrageenan, BHT, and kalium sorbate. In room temperature storage, based on pH value, emulsion stability, free fatty acid content, and total of microbe parameters, pure coconut milk without treatment will be expired for less than 12 hours. Heating coconut milk will extend the shelf life to 48 hours, and by pasteurization treatment the shelflife will be longer up to 60 hours. Store in refrigerator for coconut milk without heating will extend the shelf life to 8 days. Coconut milk with and without pasteurization will expire less than 2 months. Use of food additives combination and pasteurization technique, supported by cool storage can extend the shelf life of coconut milk product significantly. Stability is 75.49%; free fatty acid is 0.84; the total of microba is 3.55x103 cfu /ml. Based on the experiment shows that pasteurization coconut milk has either best quality. Furthermore, from the research the best quality of coconut milk is by thermal process, with the heat 75oC, and pasteurization. And at the cool condition (refrigerator) storage will make the coconut milk keep fresh longer.
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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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