Judul: Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Kandungan Malondialdehida Ayam Panggang dengan Bumbu Marinasi yang Berbeda
Abstrak: Penelitian ini bertujuan menganalisis karakteristik sifat fisikokimia, aktivitas antioksidan, dan kadar senyawa malondialdehida pada daging ayam panggang dengan perlakuan bumbu marinasi yang berbeda. Penelitian ini menggunakan ayam broiler bagian paha atas yang dimarinasi dengan bumbu sesuai perlakuan selama 12 jam. Ayam marinasi dipanggang di atas pemanggangan hingga suhu internal mencapai 70 °C dan setiap 5 menit ayam dibalik selama proses pemanggangan. Hasil penelitian menunjukkan bahwa penggunaan bumbu marinasi yang berbeda pada ayam panggang tidak berpengaruh nyata terhadap sifat fisikokimia yang meliputi kadar air, pH, dan daya putus, aktivitas antioksidan yang meliputi aktivitas penghambatan radikal DPPH dan kapasitas antioksidan, serta nilai TBARS. Kesimpulannya adalah perlakuan bumbu marinasi yang berbeda tidak menghasilkan karakteristik fisikokimia dan aktivitas antioksidan ayam panggang yang berbeda. Secara umum, kandungan MDA pada ayam panggang dengan perlakuan bumbu marinasi lengkuas, manis, dan pedas tidak menghasilkan aroma ketengikan yang dapat tercium oleh indra penciuman., This study aims to analyze the physicochemical characteristics, antioxidant activity, and levels of malondialdehyde compounds in grilled chicken meat threated with different marinades. This research used broiler chicken upper thighs which were marinated with spices according to the treatment for 12 hours. The marinated chicken is grilled on the grill until the internal temperature reaches 70 °C and every 5 minutes the chicken is turned over during the grilling process. The results showed that the use of different marinades in grilled chicken had no significant effect on the physicochemical properties which includes water content, pH, and separated strength, antioxidant activity which includes DPPH radical inhibition activity and antioxidant capacity, and the TBARS value. The conclusion is that the treatment of different marinades didn’t produce different physicochemical characteristics and antioxidant activity of grilled chicken. In general, the MDA content in grilled chicken treated with galangal, sweet, and spicy marinades doesn’t produce a rancid aroma that can be detected by the sense of smell.
Keyword: aktivitas antioksidan, bumbu marinasi, karakteristik fisikokimia, daging ayam panggang, malondialdehida

Judul: Physicochemical Characteristics and Antioxidant Activity of Fried-Braised Broiler Chicken Meat with Various Marinades.
Abstrak: Bumbu marinasi diketahui dapat menghambat oksidasi karena mengandung komponen senyawa antioksidan. Penelitian ini bertujuan mengkaji pengaruh perlakuan berbagai bumbu marinasi dalam pembuatan ayam ungkep yang digoreng terhadap karakteristik fisikokimia (kadar air, pH, keempukan), aktivitas antioksidan, dan kadar malondialdehida. Daging ayam dimarinasi dengan perlakuan kontrol, bumbu kuning asin, bumbu lengkuas, bumbu manis, dan bumbu pedas selama 30 menit, kemudian diungkep dan digoreng. Hasil penelitian menunjukkan bahwa pemberian perlakuan bumbu marinasi memberikan pengaruh nyata (p, Marination is known to inhibit oxidation due to the presence of antioxidant compounds. This research aimed to investigate the effect of various marinade treatments on the physicochemical characteristics (water content, pH, tenderness), antioxidant activity, and malondialdehyde content of fried-braised chicken. Chicken meat was marinated with a control treatment, salty yellow marinade, galangal marinade, sweet marinade, and spicy marinade for 30 minutes, then parboiled and fried. The results showed that marinade treatments had a significant effect (p
Keyword: antioxidant, marinade, fried-braised chicken meat, physicochemical characteristics

Judul: Asymptotic Distribution of Estimator for the Intensity Function of a Doubly Periodic Poisson Process
Abstrak: In this manuscript, estimation of the intensity function of a doubly periodic Poisson process is discussed. It is assumed that only a single realization of the Poisson process is observed in a bounded window [0,n]. It is also assumed that the period of the intensity function is known. The rate of consistency and asymptotic normality of the estimator are formulated. Finally, a confidence interval for the local intensity function is also formulated.
Keyword: