Judul: Pengaruh Substitusi Bahan Baku terhadap Karakteristik Bakso
Abstrak: Bakso merupakan produk pangan berbentuk bulat atau lain, yang diperoleh dari campuran bahan baku berupa daging, pati tapioka, bumbu dan es batu atau air es. Bakso yang baik memiliki tekstur yang kenyal. Telaah pustaka ini bertujuan mengetahui pengaruh subtitusi bahan baku terhadap karakteristik bakso. Metode yang digunakan dalam penelitian ini adalah telaah pustaka. Hasil telaah pustaka menunjukkan bahwa penambahan tepung bekatul dan campuran tepung buah lindur, sebagai substitusi dari tapioka menghasilkan bakso ikan lele dengan tekstur yang kenyal. Penambahaan tepung ubi jalar, mocaf dan pati talas kimpul termodifikasi sebagai substitusi dari tapioka menghasilkan bakso ayam dengan tekstur yang kenyal sedangkan penambahan pati biji durian dan tepung ubi jalar kuning membuat bakso ayam yang dihasilkan bertekstur tidak kenyal. Penambahan tepung porang juga menghailkan tekstur bakso itik yang tidak kenyal. Penambahan pati biji durian dan tepung talas juga mengakibatkan penurunan kualitas warna bakso ayam yang dihasilkan. Penambahan tepung mocaf 20% dan jamur tiram 30% menghasilkan rasa bakso ayam yang paling disukai panelis., Meatballs are round shaped food products, which are obtained from a mixture of raw materials, i.e., meat, tapioca starch, spices and ice cubes or ice water. Good meatballs have a chewy texture This literature review aimed to determine the effect of substituting raw materials on the characteristics of meatballs. The method used in this study was a literature review. The results of the literature review showed that the addition of bran flour and a mixture of lindur fruit flour, as substitutes for tapioca, produced catfish meatballs with a chewy texture. The addition of sweet potato flour, mocaf, and modified taro starch as substitutes for tapioca produced chicken meatballs with a chewy texture, while the addition of durian seed starch and yellow sweet potato flour made the resulting chicken meatballs not chewy. The addition of konjac flour also resulted in the texture of duck meatballs that were not chewy. Furthermore, the addition of durian seed starch and taro flour led to a decrease in the color quality of the chicken meatballs produced. Additionally, the addition of 20% mocaf flour and 30% oyster mushrooms yielded the chicken meatball flavor that the panelists liked the most.
Keyword: Characteristics, Color, Meatballs, Substitution, Texture

Judul: Physicochemical and Organoleptic Properties of Beef Meatball with Substitution of Arrowroot Flour (Maranta arundinacea) as a Filler
Abstrak: Tepung garut memiliki kemiripan dengan tepung tapioka dalam hal kandungan patinya, yaitu amilosa dan amilopektin, sehingga dapat menggantikan tepung tapioka sebagai bahan pengisi makanan. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung garut sebagai bahan pengisi terhadap karakteristik fisikokimia dan organoleptik bakso sapi, serta menentukan formulasi bakso sapi dengan substitusi tepung garut yang terbaik. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor dengan tiga pengulangan pembuatan bakso. Faktor tersebut adalah kombinasi persentase penggunaan tepung garut dan tepung tapioka yang terdiri atas P1 (100% tepung tapioka), P2 (20% tepung garut dan 80% tepung tapioka), serta P3 (40% tepung garut dan 60% tepung tapioka). Hasil penelitian menunjukkan bahwa substitusi tepung garut tidak memengaruhi nilai aw, kadar air, kekenyalan, kadar protein, kadar abu, dan kadar serat bakso sapi, tetapi menghasilkan nilai pH dan daya ikat air yang lebih tinggi dibandingkan tanpa substitusi tepung garut. Uji hedonik menunjukkan bahwa substitusi tepung garut tidak berpengaruh nyata terhadap parameter warna, rasa, aroma, dan kekenyalan. Hasil uji mutu hedonik menunjukkan bahwa substitusi tepung garut berpengaruh nyata (p<0,05) dapat meningkatkan intensitas warna bakso. Secara keseluruhan, bakso sapi dengan substitusi tepung garut sebesar 20% menunjukkan hasil terbaik berdasarkan nilai pH, daya ikat air, dan intensitas warna yang dihasilkan., Arrowroot flour is similar to tapioca flour in terms of its starch content, namely amylose and amylopectin, so it can substitute tapioca flour as a food filler. This study aims to analyze the effect of substitution of arrowroot flour as a filler on the physicochemical and organoleptic properties of beef meatballs and to identify the best formula for meatballs with the substitution of arrowroot flour. This study used a fully randomized design with one factor with three replicates in the manufacture of meatballs. This factor is the combination of the percentage use of arrowroot flour and tapioca flour, consisting of P1 (100% tapioca flour), P2 (20% arrowroot flour and 80% tapioca flour), and P3 (40% arrowroot flour and 60% tapioca flour). The results showed that the substitution of arrowroot flour did not affect on the aw value, the water content, the elasticity, the protein content, the ash content, and the fiber content, but produces the higher pH value and water holding capacity than without arrowroot flour substitution. The hedonic test showed that the substitution of arrowroot flour had no significant effect on the parameters color, taste, aroma, and the elasticity. The results of the hedonic quality test showed that substitution of arrowroot flour had a significant effect (p<0.05) on increasing the intensity of brightness of the meatballs. Overall, beef meatball with the substitution of 20% arrowroot flour showed the best results based on the pH value, the water holding capacity, and the intensity of the brightness.
Keyword: Arrowroot flour, Beef meatball, Organoleptic property, Physicochemical property

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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