Judul: Pemanfaatan Ekstrak Bunga Rosela (Hibiscus sabdariffa L) Kaya Antioksidan Dalam Pembuatan Mayonnaise Berbahan Dasar Minyak Kelapa, Minyak Sawit, dan Minyak Kedelai
Abstrak: The addition of Rosella flower extract and utilization various oli such as coconut, palm and soy were being involved in production of mayonnaise. Mayonnaise is a kind of ketchup which use canola or olive oil, egg, salt, and pepper and had been developed in France. The addition of Rosella extract (5%, 10% and 15%) base on amount of oil that used in production. Mayonnaise formulation are 75-78% oil, 6-9% egg yolk and flavors. Hedonic and hedonic quality sensory evaluations tested base on kind of oil. Base on evaluation the addition of Rosella extract statistically influenced color and thickness of coconut oil mayonnaise, color of palm oil mayonnaise, color and taste of soy oil. Fat analyze showed that there were statistically no difference between selected mayonnaise as well as protein and carbohydrate. Antioxidant activity and anthocyanine analyze showed that there were statistically difference between mayonnaise. Highest antioxidant activity and anthocyannin reached by palm oil mayonnaise with 15% Rosella extract.
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Judul: Pengaruh fortifikasi minyak ikan dan kondisi penyimpanan terhadap mutu dan daya awet mayonnaise
Abstrak: Pemanfaatan minyak ikan yang merupakan hasil samping (limbah) dari proses pengalengan dan penepungan ikan, sangat potensial untuk dikembangkan sebagai produk pangan bermutu tinggi. Hal ini disebabkan karena minyak ikan mengandung Omega-3 yang sangat bermanfaat dalam pencegahan penyakit jantung koroner. Tujuan dari penelitian ini adalah memanfaatkan minyak ikan dari hasil samping proses pengalengan dan penepungan untuk pembuatan mayonnaise, mengetahui tingkat fortifikasi minyak ikan dan daya simpan terhadap mayonnaise yang dihasilkan. Penelitian dilakukan dalam dua tahap yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk menentukan konsentrasi asam cuka dan suhu pemanasan optimal. Sedangkan penelitian utama bertujuan untuk menentukan tingkat fortifikasi minyak ikan terhadap mayonnaise yang dihasilkan dan mengetahui pengaruh penge- masan vakum dan non vakum selama penyimpanan. Penyimpa- nannya dilakukan pada suhu kamar dari minggu ke-0, 2, 4, 6, 8, 10 dan minggu ke-12. Pengamatan dilakukan setiap dua minggu meliputi penentuan nilai asam lemak bebas (FFA), penentuan bilangan peroksida, penentuan bilangan ...
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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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