Judul: Profile of Food Additives on Food Labels for Instant  Paste Seasoning
Abstrak: Bumbu instan terbagi menjadi dua jenis yaitu pasta (basah) dan bubuk (kering). Bahan Tambahan Pangan (BTP) yang digunakan pada bumbu instan pasta menjadi perhatian dalam penelitian ini. Penelitian ini bertujuan untuk mempelajari jenis dan golongan BTP yang digunakan pada bumbu instan pasta berdasarkan informasi label kemasan serta mengevaluasi kesesuaian jenis dan golongan BTP khususnya BTP penguat rasa, pengawet, antioksidan, pewarna, perisa, dan pemanis berdasarkan regulasi yang berlaku (PerBPOM No. 11 tahun 2019 tentang 26 golongan BTP dan PerBPOM No. 13 tahun 2020 tentang BTP golongan perisa). Sampel pada penelitian ini adalah 70 bumbu instan pasta dari total 232 produk dengan izin edar MD yang terdaftar di website BPOM. Sampel berasal dari 12 merek dan 35 varian rasa berbeda yang menyangkut bahan baku berbeda. Hasil penelitian menunjukkan terdapat total 9 golongan BTP yang digunakan yaitu penguat rasa, pengawet, antioksidan, pewarna, perisa, pengatur keasaman, penstabil, pengental, dan pengemulsi. Lima golongan diantaranya diketahui jenisnya. BTP pemanis tidak digunakan dalam bumbu instan pasta. BTP yang paling banyak digunakan (lebih dari 60% sampel) adalah penguat rasa gabungan mononatrium glutamat dan dinatrium ribonukleotida diikuti pengawet jenis kalium sorbat. Golongan BTP yang paling jarang digunakan (kurang dari 10% sampel) adalah pengental dan pengemulsi, dalam hal ini digunakan dari jenis pati tapioka termodifikasi. Penggunaan seluruh jenis dan golongan BTP sudah sesuai dengan regulasi yang berlaku kecuali pada BTP antioksidan dan pewarna terdapat BTP ikutan bahan baku, akan tetapi penggunaannya sudah mengikuti regulasi yang berlaku pada BTP ikutan. Hasil analisis aktivitas air (aw) dan pH bumbu instan pasta menunjukkan nilai aw berkisar antara 0,61-0,82 dan pH berkisar antara 4,30-4,51 sehingga produk bumbu instan pasta merupakan pangan dengan tingkat resiko sedang (medium risk).
Keyword: food additives, food labels, instant paste seasoning

Judul: Study of Food Additives Composition in Non-Emulsified Sauce  Products Based on Label Information
Abstrak: Concerns amongst consumers have increased about the use of additives in processed foods. Sauces are commonly used in the everyday life of many consumers to prepare and/or add flavor and aroma to foods. This study aimed to obtain information regarding the groups and types of food additives used in non-emulsified sauce products (food category 12.6.2) and their compliance with the applicable regulation (BPOM Regulation No, 11 Year 2019). The analysis of 53 non-emulsified sauce product samples (food category 12.6.2) showed that there were 11 different groups of food additives used, including preservatives, flavor enhancers, acidity regulators, colorants, flavorings, stabilizers, thickeners, antioxidants, sweeteners, emulsifiers, and anticaking agents. Preservative was the most widely used group of food additives with a percentage of 90.57% of the total samples, while anticaking agent was the least used group of food additives with a percentage of 1.89%. The most frequently used types of food additives from each group were sodium benzoate preservative (67.92%), monosodium glutamate flavor enhancer (66.04%), vegetable stabilizer (26.42%), vegetable thickener (26.42%), acetic acid acidity regulator (22.64%), caramel III colorant (16.98%), steviol glycoside sweetener (11.32%), TBHQ antioxidant (9.43%), prawn flavoring (3.77%), vegetable emulsifier (3.77%), silicone dioxide anticaking agent (1.89%). All the samples were shown to be in accordance with the applicable regulation. A few samples contain tocopherols, TBHQ, and natural colorant beta carotene (synthetic) which should not be used in this food category. However, all three of them were carry-over food additives from other ingredients which had already complied with their own corresponding regulations as well.
Keyword: food additives, label information, non-emulsified sauce, regulation

Judul: Analysis of Unequal Income Distribution with Cobb-Douglas Production Function
Abstrak: This paper studies the economic growth model by Moav (2002). Moav model shows the existence of unequal income distribution between low-income with high-income community. That kind of unequal income distribution is caused by uneven distribution of income. On this Moav model, there is one area called the threshold. Threshold becomes a benchmark to determining whether a society is categorized into low- or high- income community. The production function used in this paper is the Cobb-Douglas function. The dynamics of this model is described as difference equation of low-income, threshold, and high-income community. Simulation study on the model is carried out using Maple 13 and Mathematica 7.0 software. Overall, from the observed case, high-income community will reach a stable condition earlier, followed by the threshold, and then the low-income community.
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