Judul: Pengaruh Tekanan Pengeringan Ultrasonic Vacuum terhadap Nori Analog dari Rumput Laut Ulva lactuca
Abstrak: Nori analog merupakan nori yang dibuat menggunakan bahan yang mirip dengan nori yang terbuat dari Porphyra sp. Salah satu tahap dalam proses pembuatan nori analog adalah pengeringan. Proses pengeringan dilakukan menggunakan oven, namun dalam prosesnya membutuhkan waktu yang cukup lama. Teknik pengeringan ultrasonik vakum belum banyak digunakan khususnya pada produk nori analog. Penelitian ini bertujuan menentukan pengaruh tekanan pada pengeringan ultrasonik vakum terhadap sifat-sifat produk nori analog rumput laut Ulva lactuca. Pembuatan produk nori analog dengan menghaluskan rumput laut menjadi bubur, kemudian dikeringkan menggunakan ultrasonik vakum dengan perlakuan tekanan 20, 40, dan 80 kPa. Laju pengeringan ultrasonik vakum tertinggi pada tekanan 80 kPa yaitu 15,13 ± 0,11 gH2O/jam. Nori analog memiliki kandungan protein 9,23% hingga 12,11%, dengan nilai aktivitas antioksidan sedang. Tekanan tidak berpengaruh terhadap nilai aw dan warna nori analog dengan nilai aw 0,6., Nori-like is an artificial nori made from materials that are similar to nori made from Porphyra sp. Nori-like is usually dried by using an oven, however it needs a long time to dry the nori-like. Ultrasonic vacuum drying technique has not been widely used, especially for nori-like. This study aimed to determine the effect of pressure on vacuum ultrasonic drying on the nori-like properties of Ulva lactuca. Nori-like are made by crushing seaweed into a slurry and then drying it under ultrasonic vacuum with pressures of 20, 40, and 80 kPa. The highest vacuum ultrasonic drying rate was at 80 kPa which is 15.13 ± 0.11 gH2O/hour. The chemical composition of nori-like showed that nori-like has 9.23% until 12.11% of protein content and showed moderate antioxidant activity levels. The pressure had no significant effect on the aw value and nori-like color with 0.6 aw value
Keyword: nori analog, pengeringan, ultrasonic vacuum, Ulva lactuca, drying, nori-like

Judul: Effect of Tray Dryer Drying Temperature on Analogue Nori Product from Ulva lactuca
Abstrak: Nori merupakan produk pangan berbahan dasar rumput laut yang digemari oleh masyarakat Indonesia. Pembuatan produk nori umumnya melalui proses pemanggangan dengan suhu tinggi, namun proses pemanggangan cenderung tidak bisa dikontrol laju pengeringannya. Kinetika pengeringan penting dilakukan untuk optimasi suhu. Optimasi suhu dapat dilakukan dengan metode pengeringan menggunakan tray dryer. Penelitian ini bertujuan menentukan pengaruh suhu pengeringan tray dryer terhadap laju pengeringan dan kualitas produk nori analog yang dihasilkan. Proses pembuatan produk nori analog dilakukan menggunakan tray dryer dengan perlakuan suhu 50, 60, dan 70°C. Suhu pengeringan 70°C mampu menguapkan air dalam bahan lebih cepat dengan laju pengeringan 18,72 ± 0,59 gH2O/jam selama 105 menit. Kandungan protein tertinggi nori analog didapatkan pada laju pengeringan 50˚C sebesar 11,07 ± 1,47%. Laju Pengeringan tidak memberikan pengaruh nyata terhadap perubahan warna antar perlakuan. Ekstrak produk nori analog perlakuan 50 dan 60˚C mempunyai aktivitas antioksidan yang sedang, sedangkan perlakuan 70˚C memiliki aktivitas antioksidan lemah., Nori is a seaweed-based food product that is favored by the people of Indonesia. The manufacture of nori products generally goes through a high temperature roasting process, but the roasting process tends not to be controlled by the drying factor. Drying kinetics is important for temperature optimization. Temperature optimization can be done by drying method using a tray dryer. This study aims to determine the effect of tray dryer drying temperature on drying rate and quality of the resulting nori analogue products. The process of making analogue nori products is done using a dryer tray with temperature treatment of 50, 60, and 70 ° C. A drying temperature of 70 °C is able to evaporate water in the material faster with a drying rate of 18.72±0.59 gH2O / hour for 105 minutes. The highest analogue nori protein content was obtained at a drying rate of 50 °C of 11.07±1.47%. The drying rate has no real effect on discoloration between treatments. The analogue nori product extracts of 50 and 60°C treatments have moderate antioxidant activity, while 70°C treatments have weak antioxidant activity.
Keyword: analogue nori, drying, nori, tray dryer, Ulva lactuca

Judul: Two Sector Economic Growth Model in Discrete Time
Abstrak: Economic growth is a condition in the economy that is reflected in the increase of goods and services produced within the community. The purpose of this thesis is to study two sectors economic growth model in discrete time proposed by Zhang (2007). The model involves an economic society with two commodities produced, i.e. capital goods and consumption goods. Both goods are produced with capital and labor as independent variables. The production function is the Cobb-Douglas function. This model shows that the dynamic system has a unique equilibrium solution. Based on some simulations, it has been shown that an increased propensity to save will increase per capita capital and output.
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