Judul: Physical chemical Properties and Organoleptic Test of Gelato with Additional Carrot (Daucus carota L.) Extract
Abstrak: Sifat Fisik Kimia dan Organoleptik Gelato dengan Penambahan Ekstrak Wortel (Daucus carota L.). Dibimbing oleh MOCH SRIDURESTA SOENARNO dan MUHAMAD ARIFIN Susu adalah makanan dengan nilai kandungan gizi lengkap dan seimbang seperti protein, karbohidrat, lemak, mineral, dan vitamin. Es krim memiliki kandungan gizi yang cukup lengkap meliputi lemak, protein, karbohidrat, vitamin, fosfor, kalsium, dan mineral lainnya. Fosfor dan kalsium Penelitian ini bertujuan menganalisis karakteristik fisik, kimia dan uji organoleptik gelato dengan penambahan ekstrak wortel. Penelitian menggunakan Rancangan Acak Lengkap (RAL) tiga kali ulangan dengan perlakuan penambahan ekstrak sebanyak 0%,7%, 14%. Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA) dengan selang kepercayaan 95%. Data hasil uji organoleptik dianalisis menggunakan uji non parametrik Kruskal-Wallis. Hasil penelitian menunjukan tidak berpengaruh nyata (P>0,05) terhadap daya leleh, kadar protein, sifat hedonik warna, aroma, rasa dan tekstur. Penambahan ekstrak wortel berpengaruh nyata (P<0,05) terhadap pH dan overrun, uji hedonik intensitas rasa, uji mutu hedonik rasa, aroma, warna dan tekstur, dan formulasi gelato dengan penambahan ekstrak wortel sebanyak 7% menjadi formulasi terbaik yang disukai panelis berdasarkan uji hedonik dan uji mutu hedonik., Physical chemical Properties and Organoleptic Test of Gelato with Additional Carrot (Daucus carota L.) Extract. Supervised by MOCH SRIDURESTA SOENARNO dan MUHAMAD ARIFIN Milk is a food with complete and balanced nutritional value such as proteins, carbohydrates, fats, minerals, and vitamins. Ice cream has a fairly complete nutritional content including fat, protein, carbohydrates, vitamins, phosphorus, calcium, and other minerals. This study aimed to analyze the physical, chemical and organoleptic characteristics of gelato with the addition of carrot extract. The study used a complete randomized design (RAL) with three repetation with the addition of 0%, 7%, 14% extract treatment. The data obtained has analyzed by analysis of variance (ANOVA) with a 95% confidence interval. The organoleptic test result data were analyzed using the Kruskal-Wallis non-parametric test. The results showed no significant effect (P>0.05) on melting power, protein content, hedonic properties of color, aroma, taste and texture. The addition of carrot extract has a significant effect (P<0.05) on pH and overrun, hedonic test of taste intensity, and hedonic quality test of taste, aroma, color and texture, and gelato formulation with the addition of carrot extract as much as 7% became the best formulation preferred by panelists based on hedonic tests and hedonic quality tests.
Keyword: Carrot Extract, Chemical Properties, Gelato, Organoleptic Test, Physical Properties

Judul: Sifat Fisik, Kimia, dan Organoleptik Gelato dengan Penambahan Ekstrak Daun Kelor
Abstrak: Gelato adalah salah satu jenis es krim yang berasal Italia yang marak ditemui dan digemari masyarakat Indonesia namun memiliki zat gizi yang kurang lengkap. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, dan uji organoleptik gelato dengan penambahan ekstrak daun kelor. Rancangan Acak Kelompok (RAK) digunakan pada uji sifat fisik, kimia, dan organoleptik gelato dengan perlakuan persentase penambahan 0%, 3%, dan 6% dengan 3 kali pengulangan. Data dianalisa dengan ANOVA dan Friedman Test untuk data organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh nyata terhadap sifat fisik yakni overrun, daya leleh, dan pH dan sifat kimia gelato. Hasil uji hedonik menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh nyata (P<0,05) terhadap parameter warna sedangkan pada uji mutu hedonik berpengaruh nyata (P<0,05) terhadap parameter warna, rasa, dan aroma. Penggunaan ekstrak daun kelor 6% pada gelato merupakan formulasi terbaik pada penelitian ini berdasarkan pengujian fisik, kimia, dan organoleptik., Gelato is a type of ice cream that originates from Italy and is widely found and loved by the people of Indonesia but it has a less complete nutritional profile. This research aims to analyze the physical, chemical, and organoleptic characteristics of gelato with the addition of moringa leaf extract. A randomized complete block design (RAK) was used for the physical, chemical, and organoleptic properties of gelato with treatments of 0%, 3%, and 6% addition percentages with three times replicated. The data is analyzed using ANOVA and Friedman Test for organoleptic data. The results showed that the addition of moringa leaf extract significantly affected the physical properties such as overrun, meltdown resistance, and pH, and the chemical properties of gelato. Hedonic test results indicated significant effects (P<0.05) of moringa leaf extract addition on color parameters, while significant effects (P<0.05) were observed in hedonic quality tests for color, taste, and aroma parameters. The use of 6% moringa leaf extract in gelato was found to be the best formulation based on physical, chemical, and organoleptic tests in this study.
Keyword: daun kelor, sifat kimia, uji organoleptik, gelato, sifat fisik

Judul: Zero-inflated negative binomial models in small area estimation.
Abstrak: The problem of over-dispersion in Poisson data is usually solved by introducing prior distributions which lead to negative binomial models. Poisson data sometime is also suffered by excess zero problems, a condition when data contains too many zero or exceeds the distribution's expectation. Zero Inflated Negative Binomial (ZINB) method can be utilized to solve such problems. This paper demonstrates the adaption of ZINB methods in Small Area Estimation with excess zero data. It is shown that the excess zero problem has substantially influenced the Empirical Bayes (EB) estimates, and the adaption of ZINB methods has improved the precision and reliability of the estimates. Key Words: Small Area Estimation, Zero-Inflation, Poisson-Gamma, Negative Binomial Regression, Empirical Bayes
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