Judul: Images of Meat Levels and Foreign Object in Preserved Meatballs by Ultrasonography, Radiography, and Electric Tomography
Abstrak: Pencitraan ultrasonografi dan radiografi digital dapat dimanfaatkan untuk menganalisis komposisi makanan dan bahaya fisik pada produk pangan. Namun, terdapat teknik pencitraan lain yang lebih murah, ukurannya kecil, sederhana, dan tidak menimbulkan radiasi yaitu electrical impedance tomography (EIT). Penelitian ini bertujuan menganalisa kadar daging dan mendeteksi benda asing pada bakso dengan memanfaatkan teknik pencitraan ultrasonografi, radiografi digital dan EIT. Selain itu juga mengamati daya simpan bakso tanpa bahan pengawet atau dengan bahan pengawet pada penyimpanan suhu ruang. Bakso dibuat dengan empat fomulasi yaitu 0%, 25%, 50%, dan 75% daging dan tiga kelompok yaitu bakso kontrol, bakso boraks, dan bakso formalin. Gotri besi dan manik-manik plastik digunakan sebagai model benda asing. Setiap bakso dievaluasi nilai ekogenisitas dan opasitasnya menggunakan software ImageJ dan dibandingkan sesuai dengan formulasinya. Daya simpan bakso kontrol lebih pendek dibandingkan dengan bakso yang menggunakan bahan pengawet. Ultrasonografi mampu membedakan bakso dengan atau tanpa bahan pengawet berdasarkan nilai ekogenisitasnya. Ultrasonografi sulit untuk mendeteksi kadar daging bakso namun radiografi dapat membedakan kadar daging bakso berdasarkan nilai opasitasnya. Benda asing dapat terdeteksi oleh citra radiografi dan EIT, namun tidak oleh USG. Nilai resistivitas besi dan plastik pada EIT tinggi, serta kontras resistivitas kadar daging pada bakso tidak homogen., Ultrasound imaging and digital radiography can be used to analyze food composition and physical hazards in food products. However, there is another imaging technique that is cheaper, small in size, simple, and does not cause radiation, namely electrical impedance tomography (EIT). This study aims to analyze the content of meat and detect foreign objects in meatballs by utilizing ultrasound imaging techniques, digital radiography, and EIT. In addition, it also observed the storability of meatballs without preservatives or with preservatives at room temperature storage. Meatballs were made with four formulations, namely 0%, 25%, 50%, and 75% meat and three treatments, namely control meatballs, borax meatballs, and formalin meatballs. Cast iron and plastic beads were used as models of foreign bodies that embeded in the meatballs. Each meatball was evaluated for its echogenicity and opacity values using ImageJ software and compared between the groups. The storability of control meatballs was shorter than i that of meatballs that used preservatives. Ultrasound was able to difference meatballs with or without preservatives based of ecogenicity value. Ultrasound was difficult to show the difference in the meat content of meatballs, however radiogram can differentiate meat content based of opacity value. Foreign object in the form of iron and plastic beads can be detected by radiographic and EIT images, but not by ultrasound. The resistivity value of iron and plastic at EIT is high, and resistivity contrast of meat content in meatballs is not homogeneous.
Keyword: EIT, foreign bodies, meatball, radiography, ultrasonography

Judul: Formulation of Beef Meatball Products at Meatly Eats (Sijamal Corp.).
Abstrak: 'Meatly eats' adalah restoran yang mengutamakan kualitas produk dan kepuasan pelanggan dengan menjual produk utama berupa olahan daging sapi seperti bakso. Studi ini bertujuan untuk mengetahui proporsi daging sapi, tapioka, dan karagenan dari rancangan Response Surface Methodology (RSM) untuk meningkatkan nilai kekenyalan bakso meatly yang sesuai dengan bakso rujukan; mengetahui perbedaan karakteristik fisik, kimia, dan organoleptik antara bakso terbaik dengan bakso meatly dan bakso rujukan; serta mengetahui pengaruh proporsi daging sapi, tapioka, dan karagenan terhadap sifat fisik, kimia, dan organoleptik. Metode penelitian meliputi eksplorasi masalah, ideasi, pembuatan prototipe, dan validasi dengan data dari observasi, wawancara, eksperimen dan tinjauan pustaka. Data diproses menggunakan software Design Expert dan SPSS. Optimasi proses yang diperoleh dari RSM dengan proporsi daging sapi 52%, tapioka 12%, dan karagenan 0.9% mampu menghasilkan nilai kekenyalan sebesar 2.540 kgf. Hasil validasi pada kondisi proses tersebut menghasilkan nilai kekenyalan sebesar 2.496 kgf. Variabel daging sapi lebih signifikan (P<0.05) dalam mengoptimasi nilai kekenyalan dibandingkan dengan variabel karagenan. Adapun variabel tapioka tidak berpengaruh signifikan (P>0.05) dalam mengoptimasi nilai kekenyalan. Karakteristik fisik dan kimia dari produk bakso meatly, bakso usulan, dan bakso rujukan telah diketahui. Hasil organoleptik terhadap kekenyalan menunjukkan bakso meatly dan bakso rujukan memiliki nilai kesukaan yang sama, sedangkan bakso usulan lebih disukai. Tekstur permukaan dan bentuk visual bakso usulan dan bakso rujukan lebih disukai dibandingkan bakso meatly saat ini., 'Meatly Eats' is a restaurant that prioritizes product quality and customer satisfaction by offering beef-based products such as meatballs. This study aims to determine the optimal proportions of beef, tapioca, and carrageenan using Response Surface Methodology (RSM) to improve the texture of Meatly meatballs to match that of reference meatballs; to identify the physical, chemical, and organoleptic differences between the best meatballs, Meatly meatballs, and reference meatballs; and to assess the impact of beef, tapioca, and carrageenan proportions on physical, chemical, and organoleptic properties. The research methods include problem exploration, ideation, prototyping, and validation using data from observations, interviews, experiments, and literature review. Data were processed using Design Expert and SPSS software. The process optimization obtained from RSM with beef at 52%, tapioca at 12%, and carrageenan at 0.9% achieved a chewiness value of 2.540 kgf. Validation results under these conditions produced a chewiness value of 2.496 kgf. The beef variable was more significant (P<0.05) in optimizing chewiness compared to the carrageenan variable, while the tapioca variable did not have a significant effect (P>0.05) on optimizing chewiness. The physical and chemical characteristics of Meatly meatballs, proposed meatballs, and reference meatballs have been identified. Organoleptic results for chewiness showed that Meatly meatballs and reference meatballs had similar preference levels, while the proposed meatballs were more preferred. The surface texture and visual appearance of the proposed and reference meatballs were more preferred compared to Meatly meatballs.
Keyword: meatballs, chewiness, response surface methodology

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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