Judul: Pengaruh Lama Waktu Penggorengan dan Presentase Coating Gula Terhadap Mutu Tekstur Coklat Tempe.
Abstrak: Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are following kering tempe making process is expected to improve texture quality. This study is divided into two steps. The first step is preliminary study which consist of determining the magnitude of treatment that will be used. The second step is observation of tempeh chocolate texture quality which had been given both physical and organoleptic treatment and proximate analysis of selected sample. Selected sample is sample which can maintain texture quality of tempeh chocolate for the longest time and selected sample is sample with frying duration up to 10 minutes and 50% sugar coating. Based on statistical analysis using Duncan’s test, frying duration and sugar coating percentage as well as interaction between them give tangible effect to tempeh chocolate hardness at 5% significancy rate. Proximate analysis of selected sample shows that sample contains 1.47% moisture content, 0.96% ash content, 31.99% fat content, 17.34% protein content, and 48.26% carbohydrate content.
Keyword: frying duration, hardness, sugar coating percentage, tempeh chocolate, texture quality

Judul: Pengaruh Tingkat Sterilitas, Medium Dan Ketebalan Tempe Terhadap Sifat Fisik Dan Nilai Gizi Tempe Kaleng
Abstrak: Tempeh is a traditional Indonesian food product derived from fermented soybeans using Rhizopus oligosporus. Tempeh has many advantages, such as nutrients and organic compounds in which a fairly complete as well as health benefits and can be obtained with relatively lower prices than other soy products are known to the world community. Tempeh also contains isoflavones as antioxidants. Unfortunately, tempeh has a limiting factor of the quality and short shelf life. Damage that occurs in tempeh mainly is caused by continuous fermentation. Therefore, in this study, thermal process was conducted so that tempeh has longer shelf life. The aim of this research is to obtain the effect of Fo values (4, 8, and 12 minutes), mediums (water, 2% brine, and oil), and tempeh thicknesses (1, 3, and 5 cm) in sterilization of tempeh to its physical properties and nutritional values. The results show that canned tempeh has softer texture, no significant difference in slicing quality and colour, and lower pH value than raw tempeh. However, all variables had no significant effect to physical properties changing. Based on hedonic test, the most favourite sample is tempeh in oil with 3 cm thickness which canned at T=127oC and Fo=4 minutes. This product has 51.98% water content, 1.04% ash content, 34.97% protein, 60.55% fat, and 2.32% of carbohydrate. The total daidzein and total genistein in 100 g product are 2.40 mg and 2.95 mg.
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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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