Judul: Pengaruh Tekanan Pengeringan Ultrasonic Vacuum terhadap Nori Analog dari Rumput Laut Ulva lactuca
Abstrak: Nori analog merupakan nori yang dibuat menggunakan bahan yang mirip dengan nori yang terbuat dari Porphyra sp. Salah satu tahap dalam proses pembuatan nori analog adalah pengeringan. Proses pengeringan dilakukan menggunakan oven, namun dalam prosesnya membutuhkan waktu yang cukup lama. Teknik pengeringan ultrasonik vakum belum banyak digunakan khususnya pada produk nori analog. Penelitian ini bertujuan menentukan pengaruh tekanan pada pengeringan ultrasonik vakum terhadap sifat-sifat produk nori analog rumput laut Ulva lactuca. Pembuatan produk nori analog dengan menghaluskan rumput laut menjadi bubur, kemudian dikeringkan menggunakan ultrasonik vakum dengan perlakuan tekanan 20, 40, dan 80 kPa. Laju pengeringan ultrasonik vakum tertinggi pada tekanan 80 kPa yaitu 15,13 ± 0,11 gH2O/jam. Nori analog memiliki kandungan protein 9,23% hingga 12,11%, dengan nilai aktivitas antioksidan sedang. Tekanan tidak berpengaruh terhadap nilai aw dan warna nori analog dengan nilai aw 0,6., Nori-like is an artificial nori made from materials that are similar to nori made from Porphyra sp. Nori-like is usually dried by using an oven, however it needs a long time to dry the nori-like. Ultrasonic vacuum drying technique has not been widely used, especially for nori-like. This study aimed to determine the effect of pressure on vacuum ultrasonic drying on the nori-like properties of Ulva lactuca. Nori-like are made by crushing seaweed into a slurry and then drying it under ultrasonic vacuum with pressures of 20, 40, and 80 kPa. The highest vacuum ultrasonic drying rate was at 80 kPa which is 15.13 ± 0.11 gH2O/hour. The chemical composition of nori-like showed that nori-like has 9.23% until 12.11% of protein content and showed moderate antioxidant activity levels. The pressure had no significant effect on the aw value and nori-like color with 0.6 aw value
Keyword: nori analog, pengeringan, ultrasonic vacuum, Ulva lactuca, drying, nori-like

Judul: Effect Temperature Vacuum Drying Method on the Characterisation of Nori-Like from Seaweed Ulva lactuca
Abstrak: Nori merupakan bahan makanan berupa lembaran dari rumput laut yang dikeringkan. Bahan baku nori berasal dari Porphyra sp., namun tidak tumbuh di Indonesia. Bahan baku yang berpotensi dalam pembuatan nori adalah Ulva lactuca. Pengeringan nori umumnya dengan oven, namun oven kurang efektif dalam mempertahankan gizi, sehingga dibutuhkan metode alternatif. Metode vacuum drying dapat mengeringkan bahan pada kondisi vakum dan suhu terkontrol. Penelitian ini bertujuan menentukan pengaruh suhu terhadap laju pengeringan nori analog menggunakan vacuum drying. Nori analog dikeringan dengan kondisi vakum tekanan 20 kPa pada suhu yang berbeda (50, 60, dan 70 oC). Pengujian karakterisasi bahan baku menghasilkan nilai kadar air Ulva lactuca segar 85,49% dan kadar protein 1,96%. Pengeringan nori analog pada suhu 50, 60 dan 70 oC menghasilkan nilai kinetika kecepatan pengeringan secara berturut turut 10,52; 12,83; 14,59 g H2O/jam. Laju pengeringan terbaik pada suhu 60 oC dengan nilai kadar protein 9,25%, aktivitas antioksidan 152,03 ppm, dan aw 0,62., Nori, the thin sheets food product, is made from dried seaweed. Nori’s raw material generates from Porphyra sp., however this alga is unable to grow optimally in Indonesia. Ulva lactuca has been showed to be potentially used as an alternative for making nori. The drying of Nori is generally produced in an oven, but it’s less effective in maintaning nurtritoin, thus an alternative method is needed. The new approach of drying technologyis by vacuum assissted, namely vacuum drying. This methode dries the material under vacuum and controlled temperature conditions. The aim of this research was to determinete effects of temperature on drying rate of nori-like products by vacuum drying. Nori-like product was dried under vacuum at a pressure of 20 kPa at different temperatures (50, 60, and 70 oC). The results of fresh Ulva lactuca characterization were 85.49% moisture content and 1.95% protein content. Drying test of nori-like at 50, 60 and 70 oC showed the drying rate kinetics were 10.52; 12.83 dan 14.59 gH2O/hour. The best Drying rate of nori-like product was at 60 oC, which results in 9.25% protein content, 152.03 ppm antioxidant activity and 0.62 activity of water.
Keyword: drying, nori-like, temperature, Ulva lactuca, vacuum drying

Judul: Two Sector Economic Growth Model in Discrete Time
Abstrak: Economic growth is a condition in the economy that is reflected in the increase of goods and services produced within the community. The purpose of this thesis is to study two sectors economic growth model in discrete time proposed by Zhang (2007). The model involves an economic society with two commodities produced, i.e. capital goods and consumption goods. Both goods are produced with capital and labor as independent variables. The production function is the Cobb-Douglas function. This model shows that the dynamic system has a unique equilibrium solution. Based on some simulations, it has been shown that an increased propensity to save will increase per capita capital and output.
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