Judul: Pengolahan Bumbu Pasta Ayam Goreng dan Perubahan Mutunya Selama Penyimpanan.
Abstrak: In line with the change in people’s lifestyle in terms of serving food in a time-saving manner, the need for ready-made cooking flavors has also increased, especially in the form of pasta cooking spices. The demand for the pasta spice for chicken processing is increasing along with the increase in consumption of chicken. Chicken flavor used is processed with the stir-fry method. Heating mode and the appropriate types of packaging can minimize changes in pasta flavor quality during storage. Prediction of shelf life aimed to find out the shelf life of pasta spice fried chicken in certain condition. Determination of product shelf life was done with ASS (Accelerated Storage Studies) method using environmental condition parameter which enabled to accelerate degradation process of quality of food product. The right packaging and storage were expected to increase shelf life and maintained deterioration rate of pasta spice fried chicken. The purpose of this study was to find out a quality change in fried chicken pasta spice during storage and determine the shelf life of the pasta spice with the Arrhenius method. Fried chicken pasta spice used was a mixture of shallots, garlic, ginger, turmeric, galangal, pepper, coriander, sugar and salt that had been sorted, stripped, washed, weighed, ground, mixed, and stir-fried. In this study, the packaging used was a combination of nylon and LLDPE and LLDPE, and PET. Storage temperatures were 30° C, 35° C and 45° C. Time of storage in this study was two months. Analysis performed includeed the analysis of ash content, water content, protein content, fiber content, pH, free fatty acid content, fat content, grade VRS, the total microbial, and sensory evaluation analysis. Based on the research, it was found out that the best ingredients in the product selection of the most right thing to do with chemical analysis and storage based on panelists acceptance test were flavor with carrageenan ratio factor 1:05% and 0.15% CMC. Deterioration during storage could be seen from the rate of the increase or decrease in trend that occurred in each of the parameters such as water content, VRS, free fatty acid levels, and total microorganisms. The results showed that during the storage moisture content increased along with the increase in storage temperature. Increased water content was caused by the permeability of the packaging, the water absorption properties, and environmental humidity. Packaging that could maintain the water content was PET + LLDPE. VRS during storage levels decreased in line with rising temperatures. VRS level decreased due to the evaporation of volatile materials contained in the pasta spice fried chicken. Packaging that could maintain the levels of VRS was the PET + LLDPE. Free fatty acid content during storage increased with increasing temperatures. Increased free fatty acids caused the formation of peroxide compounds due to hydrolysis process acids and saturated fatty-acid oxidation of unsaturated fatty acids. Packaging that could maintain the levels of free fatty acids was the Nylon + LLDPE.
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Judul: Determination of Shelf Life of Fried Chicken Flour with Critical Moisture Content Approach Method (Labuza Method)
Abstrak: Tepung bumbu mengandung dua atau lebih rempah dengan atau tanpa penambahan bahan pangan lain. Pengolahan menjadi bentuk tepung dapat mencegah terjadinya kerusakan dan memperpanjang umur simpan. Salah satu faktor penting yang mempengaruhi kualitas bahan baku adalah water activity dan relative humidity. Penentuan umur simpan menggunakan metode accelerated shelf-life testing (ASLT) dengan pendekatan kadar air kritis (labuza). Model persamaan yang digunakan dalam penelitian ini adalah Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin. Penelitian ini bertujuan untuk mengetahui kadar air kesetimbangan tepung, pemodelan kurva isotermis sorpsis yang paling tepat, dan lama umur simpan produk. Penyimpanan dilakukan pada 5 RH yang berbeda pada suhu 30oC. Model persamaan terpilih yaitu model Caurie dengan nilai slope 0,9922. Model Caurie digunakan untuk menentukan umur simpan tepung pada kemasan LDPE, PP, dan alumunium foil. Hasil penentuan umur simpan pada aw 0,75 menggunakan kemasan LDPE (1 bulan), PP (3,9 bulan), dan alumunium foil (25,4 bulan); dan pada aw 0,84 menggunakan kemasan LDPE (0,6 bulan), PP (2,2 bulan), dan alumunium foil (14,4 bulan)., Seasoned flour contains two or more spices with or without the addition of other food ingredients. Processing into flour can prevent damage and extend shelf life. One of the important factors that affect the quality of raw materials is water activity and relative humidity. Determination of shelf life using the accelerated shelf-life testing (ASLT) method with a critical moisture content (labuza) approach. The equation model used in this research is Hasley, Chen-Clayton, Henderson, Caurie, and Oswin. This study aims to determine the equilibrium moisture content of flour, the most appropriate modeling of the sorption isothermic curve, and the shelf life of the product. Storage was carried out at 5 different RH at 30oC. The selected equation model is the Caurie model with a slope value of 0,9922. The Caurie model was used to determine the shelf life of flour in LDPE, PP, and aluminum foil packaging. The results of determining shelf life at aw 0,75 using LDPE (1 month), PP (3,9 months), and aluminum foil (25,4 months) and at aw 0,84 using LDPE (0,6 months), PP (2,2 months), and aluminum foil (14,4 months).
Keyword: kadar air kritis, labuza, tepung ayam goreng, umur simpan

Judul: Invers Drazin dari Matriks Toeplitz Singular
Abstrak: Matriks Toeplitz adalah matriks yang setiap unsur pada diagonal utama bernilai sama dan setiap unsur pada subdiagonal yang bersesuaian dengan diagonal utama juga bernilai sama. Matriks singular adalah matriks yang tidak bisa ditentukan inversnya. Akan tetapi, dapat diupayakan untuk ditentukan inversnya menggunakan invers matriks yang diperumum. Invers Drazin merupakan salah satu jenis invers matriks yang diperumum. Pada karya ilmiah ini ditentukan invers Drazin dari matriks Toeplitz singular dengan menggunakan metode Leverrier Faddeev. Kemudian, ditentukan invers Drazin dari matriks Toeplitz singular yang direpresentasikan sebagai penjumlahan segitiga bawah dan segitiga atas matriks Toeplitz berdasar pada teorema Gohberg dan Semencul., Toeplitz matrix is a matrix in with element on the main diagonal has the same value and on the subdiagonal corresponding to the main diagonal also has the same value. Singular matrix is a matrix that has no inverse. However, it can be attempted to determine the inverse using a generalized inverse matrix. Inverse Drazin is a type of generalized matrix inverse. This paper discussed the inverse Drazin for a singular Toeplitz matrix using the Leverrier Faddeev method. Then, the Drazin inverse of the singular Toeplitz matrix which is represented as a sum of products of lower and upper triangular Toeplitz matrix based on Gohberg and Semencul theorem.
Keyword: inverse Drazine, singular Toeplitz matrix