Judul: Penanganan Awal dan Pengeringan Umbi Talas (Colocasia esculenta (L.) Schoot) menggunakan Sunbeam Food Dehydrator Tipe DT5600
Abstrak: Drying process had become an effort to process taro corms as the raw material for industry. The main problems of taro corms post-harvesting before drying process were the pre-treatment and how to process the slice of taro corms. The objectives of this research are to study the dehydrator temperature effect and pre-treatment before drying process of taro corms using Sunbeam Food Dehydrator DT5600 (55 ᴼC and 75 ᴼC) to the dried taro corms quality, also to assess the performance of Sunbeam Food Dehydrator DT5600. The slice taro corms had 2 mm thickness. There were four treatments before drying, the first was no treatment as control, the second was blanching treatments of the slice of taro corms within the 7 liters water at temperature of 80 ᴼC for 15 minutes, the third was blanching which followed by the soaking within the 10% concentration of sodium chloride solution, and the fourth was same as third treatment which followed by blanching using 2 g/kg of sodium metabisulphite at temperature of 80 ᴼC for a minute. The result showed that taro which is dried at drying temperature of 75 ᴼC more efficient than that of dried at drying temperature of 55 ᴼC. The drying rate and efficiency of taro drying were 43.84 %bk/jam and 17.38% respectively. Dried taro is categorized into super quality for first and second treatments, first quality for fourth treatments and second quality for third treatments. The pre-treatment of taro drying by using blanching and by the soaking within 10% concentration of sodium chloride solution is recommended to reduce oxalate of dried taro until 81.11%.
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Judul: Optimasi Suhu dan Waktu Penggorengan Hampa (vacuum frying) Keripik Talas (Colocasia esculenta)
Abstrak: Taro is a carbohydrate crops potentially as subtitution of rice or for food diversification. Mentawai Islands have a great taro production. Post harvest handling of taro comonly is done by processing it into chips. Conventional frying has the disadvantage that the oil temperature is too high so it can stimulate the acrylamide compound that carsinogenic compound. One of suitable frying technology is called vacuum frying. The aim of this research were to determine the effect of temperature and frying time to physic-chemical characteristic of taro chips, to determine the best temperature and frying time, and to determine the production cost of taro chips. Taro was fried with temperature 102, 107, 112 °C and time of 25, 30, 35 minutes. Temperature and time treatment significantly influenced to physic-chemical parameters such as moisture content, carbohydrate content, hardness, and colors. The best temperature and time for frying taro chips is 112 °C for 30 minutes. The production cost of taro chips for every 100 grams is 5 750 Rupiahs
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Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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