Judul: Application of Red Palm Oil for Frying Chicken and  Catfish Using the Deep Frying Method
Abstrak: Minyak sawit merah merupakan produk minyak sawit yang diperoleh melalui proses fraksinasi dan rafinasi minyak sawit mentah tanpa pemucatan dan deodorisasi. Minyak sawit merah memiliki warna merah yang lebih pekat dibandingkan minyak sawit komersial. Minyak sawit merah mengandung 500-700 ppm karotenoid. Karotenoid dapat bertindak sebagai prekursor vitamin A dan sebagai antioksidan. Standar minyak sawit merah terdapat dalam SNI 9098:2022 dengan judul Minyak Makan Merah. Penelitian ini bertujuan mengidentifikasi perbedaan sifat fisikokimia dan sensori minyak sawit komersial dan minyak sawit merah serta aplikasinya pada produk ayam dan lele yang digoreng dengan metode deep frying atau penggorengan rendam menggunakan kedua minyak tersebut. Penggorengan rendam paling sering digunakan dalam skala industri maupun rumah tangga. Minyak sawit merah memiliki warna merah-oranye yang lebih pekat dibandingkan minyak sawit komersial. Hal ini sesuai dengan total karotenoid yang dimiliki minyak sawit merah, yaitu 517,87 ± 1,61 mg/kg, sedangkan minyak sawit komersial 3,77 ± 1,63 mg/kg. Karotenoid pada minyak akan mempengaruhi kadar karotenoid pada produk hasil olahannya. Produk ayam dan lele yang digoreng dengan minyak sawit merah memiliki kadar karotenoid 35,42 mg/kg dan 24,00 mg/kg. Penggunaan minyak sawit merah sebagai media penggorengan dapat memenuhi kebutuhan vitamin A per hari dalam sajian 100 gram. Penilaian konsumen terhadap produk yang digoreng menggunakan minyak sawit merah menunjukkan tingkat kesukaan mereka terhadap produk tersebut masih rendah. Skor yang diberikan panelis konsumen berkisar antara 3-5 (agak tidak suka-agak suka). Penggunaan minyak sawit merah belum dapat diterima oleh konsumen karena minyak sawit merah memiliki flavor CPO yang dominan sehingga mempengaruhi produk yang dihasilkan., Red palm oil is a palm oil product obtained through the fractionation and refining process of crude palm oil without bleaching and deodorization. Red palm oil has a deeper red color than commercial palm oil. Red palm oil contains 500-700 ppm carotenoids. Carotenoids can act as precursors of vitamin A and as antioxidants. The standard for red palm oil is contained in SNI 9098:2022 with the title Minyak Makan Merah. This research aims to identify differences in the physicochemical and sensory properties of commercial palm oil and red palm oil and their application in chicken and catfish products fried using the deep frying method or immersion frying using these two oils. Deep fryers are most often used on an industrial and household scale. Red palm oil has a deeper red-orange color than commercial palm oil. This is in accordance with the total carotenoids of red palm oil, namely 517.87 ± 1.61 mg/kg, while commercial palm oil has 3.77 ± 1.63 mg/kg. Carotenoids in oil will affect the carotenoid levels in processed products. Chicken and catfish products fried in red palm oil have carotenoid levels of 35.42 mg/kg and 24.00 mg/kg. Using red palm oil as a frying medium can meet daily vitamin A requirements in a 100 gram serving. Consumer assessments of products fried using red palm oil show that their level of liking for these products is still low. The scores given by consumer panelists ranged from 3-5 (slightly dislike-slightly like). The use of red palm oil has not been accepted by consumers because red palm oil has a dominant CPO flavor
Keyword: carotenoids, deep frying, red palm oil, sensory analysis

Judul: Application of Red Palm Oil as an Ingredient Cookies  and Cake Products
Abstrak: Indonesia merupakan salah satu produsen dan konsumen minyak kelapa sawit terbesar di dunia. Minyak goreng sawit yang beredar di masyarakat saat ini berwarna jernih dan rendah karotenoid sehingga minyak sawit merah sebagai alternatif dikarenakan kandungan karotenoid tinggi sesuai SNI 9098:2022 yaitu sebesar 400 mg/kg dan sudah siap dipasarkan. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak sawit merah terhadap karakteristik sifat warna, total karotenoid, atribut sensori dengan uji QDA (Quantitative Descriptive Analysis), serta penerimaan konsumen terhadap produk kukis dan bolu. Metode yang digunakan dalam penelitian kuantitatif. Uji sensori yang digunakan dengan metode uji QDA dan rating hedonik. Total karotenoid menggunakan metode spektrofotometri, uji warna menggunakan metode chromameter, sedangkan pada asam lemak, bilangan iod, bilangan peroksida menggunakan metode titrasi. Hasil penelitian pada uji warna pada kukis dan bolu minyak sawit merah menghasilkan warna lebih kuning dibandingkan minyak sawit komersial. Total karotenoid pada minyak sawit merah dan produk kukis dan bolu lebih tinggi dibandingkan minyak sawit komersial. Produk kukis minyak sawit merah memenuhi 14% dari acuan label gizi (ALG) untuk per 30 gram saji sehingga untuk 100 gram saji memenuhi 46% ALG dikatakan kaya vitamin A. Produk bolu minyak sawit merah memenuhi 11% dari acuan label gizi (ALG) untuk 52 gram saji sehingga untuk 100 gram saji memenuhi 21% ALG dikatakan sumber vitamin A. Uji sensori rating hedonik panelis lebih menyukai produk kukis dan bolu minyak sawit komersial dibandingkan dengan minyak sawit merah., Indonesian is on of the world’s largest producers and consumers of palm oil. The palm oil circulating in society today is clear and low in carotenoids, making red pam oil an alternative due to its high carotenoid content, in accordance with SNI 9098:2022, which is 400 mg/kg and ready for the market. This research aims to determine the effect of using red palm oil on the characteristics of color, total carotenoids, sensory properties using QDA (Quantitative Descriptive Analysis) test, and consumer acceptance of cookies and cake products. The method used in this study is quantitative research. Sensory test were conducted using QDA and hedonic rating methods. Total carotenoids were measured using the spectrophotometry method, color test using chromameter method, while for fatty acids, iodine number, and peroxide number, titration methods were used. The result of the study on color test for cookies and cake using red palm oil showed a more yellow color than commercial palm oil. Total carotenoids in red palm oil and cake products were higher than commercial palm oil. Red palm oil cookie products meet 14% of the nutrient reference value (NRV) per 30 grams, thus meeting 46% of the NRV per 100 grams, considered rich vitamin A. Red palm oil sponge cake products meet 11% of the NRV per 52 grams, thus meeting 21% of the NRV per 100 grams, considered a source of vitamin A. Hedonic rating sensory test showed that panelists prefered that commercial palm oil cookies and cake products over those made with red palm oil.
Keyword: nutrient reference value, red palm oil, cookies products, cake products, total carotenoids

Judul: Analisis Kestabilan Model Virus Komputer dengan Infeksi Tunda dan Pemulihan Tunda.
Abstrak: In this paper, a dynamical model is composed of computer virus model that considers time delay of infection and recovery processes. Stability analysis is performed to both models, i.e. the models with and without time delay. The model without time delay has two fixed points, which one of them is stable and the other is unstable. On the other hand, the model with time delay has fixed points which one of them is spiral stable. If the value of time delay is sufficiently large, then it will imply the stability changes from spiral stable to spiral unstable and subsequently the appearance of limit-cycle and Hopf bifurcation.
Keyword: computer virus model, Hopf bifurcation, time delay