Judul: Karakteristik Fisikokimia dan Organoleptik Salted Egg Sauce dengan Konsentrasi Daun Kari yang Berbeda
Abstrak: Penggunaan daun kari dapat memberikan pengaruh terhadap karakteristik fisikokimia dan organoleptik salted egg sauce selama penyimpanan. Penelitian ini dilakukan untuk mengkaji penggunaan daun kari 2%, 4%, 6%, dan 8% terhadap karakteristik salted egg sauce yang disimpan selama 0 dan 7 hari. Analisis karakteristik salted egg sauce meliputi aktivitas air (aw), aktivitas penghambatan DPPH (diphenylpicrylhydrazyl) dan kapasitas antioksidan, kadar MDA (malonaldehida) serta analisis proksimat. Hasil penelitian menunjukkan bahwa nilai aktivitas air (aw) dipengaruhi oleh lama penyimpanan (P<0.05), namun tidak dipengaruhi oleh penggunaan konsentrasi daun kari yang berbeda. Aktivitas penghambatan terhadap DPPH dan kapasitas antioksidan salted egg sauce mengalami penurunan selama penyimpanan (P<0.05). Salted egg sauce dengan penggunaan daun kari sebanyak 6% dan 8% dapat menghambat (P<0.05) pembentukan MDA lebih baik dibandingkan konsentrasi 4%, 2%, dan kontrol. Hasil analisis ragam proksimat menunjukkan bahwa penggunaan daun kari berpengaruh nyata (P<0.05) terhadap kadar air dan kadar abu, namun tidak berpengaruh terhadap kadar protein, kadar lemak, dan kadar karbohidrat. Penggunaan daun kari sebanyak 6% menunjukkan konsentrasi optimum yang baik terhadap sifat fisikokimia dan organoleptik salted egg sauce yang diujikan. Dapat disimpulkan bahwa, penggunaan konsentrasi 2%, 4%, 6%, dan 8% daun kari dapat menghambat laju oksidasi dan menghasilkan karakteristik salted egg sauce berbeda dari kontrol.
Keyword: antioksidan, daun kari, DPPH, kadar malonaldehida, salted egg sauce

Judul: Sifat fisik, kimia dan organoleptik telur asin melalui penggaraman dengan tekanan dan konsentrasi garam yang berbeda
Abstrak: Salted eggs was preserved food product made by soaking eggs in the salt solution. Salted eggs are made from duck eggs because they attain more desirable characteristics, such as orange color and grittiness than salted chicken yolk. A higher different pressure between outside and inside the eggs resulted in higher penetration rate of salt into the eggs. The research was conducted to know the concentration of salt and level of pressure to maked salted eggs based on physic characteristic, chemical characteristic and organoleptic. The treatment was divided into three different level of pressure gived, that is 0, 1.5 and 3 bar and two different salt concentration used 1:4 and 1:5. Data obtained for physic and chemical characteristic was analysed with the descriptive analysis, because passed the assumption test. Data for hedonic test, was analysed used Kruskal-Wallis. The results showed that salted eggs with salt concentration 1:4 and level of pressure on 3 bar gived the highest NaCl content and grittiness. Pressure on 0 bar and salt concentration 1:5 gived the lowest NaCl content and grittiness. Moisture content of egg white and yolk fiom salted eggs for all treatment showed that the result much the same, that is 85.03-86.56% on egg white and 30.97-33.24% on yolk. The hedonic test, honest that the treatments was significant on salty taste of egg white (P<0.05).
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Judul: The Solution of Nonlinear Volterra Integral Equation using Linearization Method.
Abstrak: Many natural phenomena can be explained by mathematical models. One of those models is in the form of Volterra integral equation, which is usually nonlinear. Analitically, a nonlinear form is difficult to solve. Therefore, this research is aimed to discuss solution of Volterra integral equation using linearization method. Linearization is done to nonlinear integrand with Taylor series expansion. According to this linearization, a numerical solution of Volterra integral equation is obtained using MATLAB 7.0.1 software. Validity of this method is tested by comparing the approximate with the exact solution. The result of this research shows that the numerical solution agree with the exact solution quite well.
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