Judul: Pemetaan Karakteristik Kimia, Fisik, Sensori, dan Fungsional Beberapa Jenis Pala (Myristica spp.).
Abstrak: Utilization of nutmeg flesh in North Maluku is still limited because there are flavors of astringent, bitter, and sour caused by the content of phenolic and organic acids compounds. Phenolic compounds are also known as antioxidant compounds. The purpose of this this research is to investigate chemical, physical, sensory, and functional properties, as well as the relationship between the chemical components with sensory and functional properties of nutmeg flesh. The sample used consist of four type nutmeg from Gebe North Maluku island and two type nutmegs from Bogor area. Type of nutmeg gives significant effect (p<0.05) to chemical, physical, sensory, and functional properties of nutmeg flesh. Biplot analysis describes unripe bogor nutmeg flesh has the characteristic with astringent and bitter taste, high total titrable acid and high antioxidant capacity; ripe bogor nutmeg flesh has characteristic with astringent taste; unripe oval seed and ripe oval seed gebe nutmeg flesh has characteristic with sour taste, high tannin, and high phenolic compound content; unripe round seed gebe nutmeg flesh has characteristic with sour taste; and ripe round seed gebe nutmeg flesh doesnot have characteristic of astringent, sour, and bitter taste. Levels of tannin and total phenol are closely related to bitter taste and antioxidant capacity, but are not closely related to the astringent and sour taste. The content of organic acids are not closely related to the presence of astringent, sour, and bitter taste on nutmeg flesh.
Keyword: Astringent, antioxidant capacity, bitter, nutmeg flesh, sour, tannins, total phenols, total titrable acid

Judul: Karakterisasi Mutu dan Identifikasi Komponen Aroma Minyak Pala (Nutmeg oil) Indonesia sebagai Bahan Baku Industri Flavor
Abstrak: Nutmeg oil is an essential oil which obtained by distillation process of the mature and dry nutmeg seed and mace. Nutmeg oil is a used in several industries especially in the flavor industries.
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Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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