Judul: Pembentukan Tim Panelis dan Analisis Deskriptif Tekstur Muffin dengan Variasi Tepung Muffin Instan di PT Seelindo Sejahteratama.
Abstrak: Pembentukan panelis terlatih memerlukan tahap pelatihan agar diperoleh panel yang peka dan konsisten dalam menilai kualitas produk. Pelatihan panel sensori dilakukan melalui uji rating intensitas dengan skala garis 15 cm, menggunakan 33 orang pada suatu perusahaan pangan. Sampel yang digunakan adalah muffin dengan variasi tepung muffin instan. Atribut yang diukur meliputi tekstur moistness, stickiness, dan crumbliness. Hasil pengujian diolah dengan metode one-way ANOVA, sehingga dihasilkan nilai kemampuan membedakan dan pengulangan. Berdasarkan parameter kemampuan tersebut diperoleh sebanyak 6 panel lulus pelatihan, 13 panel butuh latihan kembali, dan 2 panel tidak lulus pelatihan. Analisis deskriptif tekstur muffin dilakukan menggunakan uji QDA dan divisualisasikan dengan grafik jaring laba-laba. Secara keseluruhan, ketiga atribut tekstur yang diujikan memiliki titik-titik yang berdekatan atau hampir berhimpitan, yang artinya ketiga atribut tekstur yang diujikan sulit untuk dibedakan di dalam keempat jenis sampel. Hal ini dibuktikan juga dari nilai signifikansi ketiga atribut tekstur yang memiliki nilai lebih besar dari taraf signifikansi 5%. Dari hasil pengamatan yang diperoleh, dapat diberikan beberapa saran, diantaranya, komitmen terhadap pelaksanaan uji sensori perlu ditingkatkan melalui awareness training, pelatihan yang terjadwal secara berkala untuk menjaga dan meningkatkan kemampuan panelis, serta peningkatan perlengkapan sarana pengujian.
Keyword: muffin, kemampuan membedakan, kemampuan pengulangan, pelatihan, panel, QDA

Judul: Optimasi Formula dan Proses Pembuatan Muffin Berbasis Substitusi Tepung Jagung dan Ubi Jalar Kuning
Abstrak: Nowadays, the high domestic consumption of wheat-based bakery product has increased the amount of imported wheat flour in Indonesia. Food diversification using local resources becomes one of the solutions to reduce the cost associated with imported wheat flour. The objective of this research is to make composite flour (consists of corn flour and sweet potato flour) substituted muffins that is sensory acceptable by consumers. This research is divided into 3 stages namely formula optimization using mixture design technique, process optimization using response surface methodology, and final product analysis, which consists of texture analysis and proximate analysis. Hedonic rating test is carried out to collect the response from 70 untrained panelists. The results showed that the formula with 4% wheat flour, 86% corn flour, and 10% sweet potato flour was selected as optimal formula while the process with 39 minutes of baking time and 158°C of baking temperature was chosen as optimal process. The hardness score of muffin produced from optimal formula and process is equivalent to 107.3 gf. The final product contained 18,84% moisture, 1.48% ash, 4.78% protein, 18.23% fat, 56.67% carbohydrate, and 0.26% crude fiber.
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Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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