Judul: Karakteristik Kimia dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Kerabang Telur sebagai Sumber Kalsium
Abstrak: Egg shell has a big potential about its calcium carbonate contents, approximately 94% from total weight of it. Therefore it can be used as food additive to increase human nutrition values, especially in calcium elements. The Objective of this research was to create high calcium honey powder instant beverage from honey powder (HP), egg shell meal (EM), , citric acid (CA) and sucrose (S). This research was also conducted to evaluate chemical characteristic and costumer’s acceptability of the product. This research used Completely Randomized Design with three level formulations and four replications. The formulations were (A) 45% HP, 25% S, 17% CA, 13% EM; (B) 50% HP, 25% S, 14% CA, 11% EM dan (C) 55% HP, 25% S, 11% CA, 9% EM. The result showed that formulations didn’t significantly effected water content (4,59%), titrated total acid (16ml NaOH 0,1N/g) and calcium content (221mg/100g), but significantly effected ash content (5,4–7,6%). The colour of powder, taste of sparkle, texture and general perception of the three honey powder instant were not different. On the hand, the colour of solution and taste of acid were different and the panelist liked the A formulation beverage more than the others.
Keyword: 

Judul: Sifat Fisik dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Efek Effervescent dari Tepung Kerabang Telur
Abstrak: Egg shell is one of animal by products from poultry. Egg shell has potential element that we can explore to raise nutrition value of food products. A lot of advantages if we combine egg shell with other food materials. Eggshell element that can be used for further process is CaCO3. CaCO3 contains a lot of carbonate and calcium. Carbonate from egg shell can be used to create effervescent effect in instant beverages. Effervescent effect will appear as a result from reaction between carbonate and acid element. Instant beverage which used in this research was honey powder. Combination between honey powder and egg shell would create product which contain high nutritional ingredients. Completely Randomized Design with three level treatments and four replications was used in this research. Physical characteristics which observed were pH value, solubility value, adsorption water value, bulky capacity, colour and granules shape. Organoleptic parameters were taste, colour, sparkle, effervescent effect, general acceptability. Analysis of variance showed that the treatments were significantly different (P<0,05) in pH value (level A had lower pH value and level C was the higher one), adsorption water value (level A had lower adsorption water value and level C was the higher one) and general acceptability (level B was the best acceptability than others) . The results from this research indicate that egg shell can used as carbonate source to create effervescent effect in beverages. Continuing research could be done to increase sweetnest level, to analyze kinds of packaging matter and to analyze kinds of saccharides from this product.
Keyword: 

Judul: Jagorawi Toll Highway's Traffic Accident (1996-1997
Abstrak: Jalan tol Jagorawi adalah jalan tol yang pertama dibangun di Indonesia, menghubungkan antara Jakarta, Bogor dan Ciawi. Jalan tol telah dirancang sedemikian rupa untuk memberi keamanan bagi pemakai jalan, namun kenyataan yang ada memperlihatkan jumlah kecelakaan lalu lintas yang terjadi cukup besar. Penelitian ini bertujuan untuk melihat gambaran kecelakaan lalu lintas di jalan tol Jagorawi mengenai jalur dan ruas tempat kejadian, hari, waktu, serta cuaca saat kecelakaan terjadi. Hasil perhitungan memperlihatkan tingkat kecelakaan di jalur yang menuju arah Jakarta lebih tinggi daripada arah meninggalkan Jakarta. Pada setiap ruas di setiap jalur, tingkat kecelakaan yang mengakibatkan luka-luka jauh lebih tinggi daripada tingkat kecelakaan tanpa korban; namun belum bisa ditentukan ruas mana yang paling berbahaya karena belum ditemui adanya pola tertentu yang khas dari angka-angka hasil perhitungan tingkat kecelakaan per ruas yang ada. Frekuensi kecelakaan di hari Sabtu dan Minggu lebih tinggi dari hari-hari lain, untuk hari Sabtu frekuensi kecelakaan pada jalur yang meninggalkan Jakarta lebih tinggi sedangkan di hari Minggu lebih tinggi pada jalur menuju arah Jakarta. Kecelakaan lebih banyak terjadi pada siang hari, namun kecelakaan fatal lebih banyak terjadi di malam hari. Sebagian besar kecelakaan di jalan tol Jagorawi terjadi pada saat cuaca cerah, di alinemen jalan yang lurus dengan permukaan jalan yang kering.
Keyword: tingkat kecelakaan, statistika deskriptif, uji khi kuadrat