Judul: Microbiological Characteristics of Chicken Meat Processed with Taichan chili using Retort Pouch
Abstrak: Daging ayam olahan sambal taichan merupakan makanan siap saji yang dikemas menggunakan retort pouch dan polypropylen yang direkatkan kemudian disterilkan pada suhu 135 °C selama 10 menit. Kemasan berfungsi untuk menyimpan produk agar tetap awet dan cita rasa produk tidak berubah. Penelitian ini bertujuan mengkaji sifat mikrobiologi daging ayam olahan sambal taichan yang dikemas menggunakan kantong retort pouch dan disimpan di suhu ruang. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan faktor pertama adalah pengemasan terdiri atas 2 jenis, yaitu: retort pouch dan polypropylen faktor kedua adalah penyimpanan yang terdiri atas 3 taraf, yaitu: 0, 7, dan 14 hari. Data yang diperoleh dianalisis secara deksriptif dengan acuan SNI 7388-2009 Batas maksimum cemaran mikroba dalam pangan. Hasil penelitian menunjukan bahwa daging ayam olahan sambal taichan dengan kemasan retort pouch tidak melebihi batas maksimum SNI selama 14 hari penyimpanan. Sedangkan, produk dengan kemasan polypropylen melebihi batas maksimum SNI terhadap total plate count . Penggunaan kemasan retort pouch tidak melebihi batas makismum SNI selama 14 hari dan 7 hari. Sedangkan, kemasan polypropylen melebihi batas maksimum SNI terhadap Salmonella sp dan Escherichia coli . Secara keseluruhan, daging ayam olahan sambal taichan dengan pengemas retort pouch menunjukan hasil terbaik untuk pengujian mikrobiologi., Taichan chili processed chicken is a ready-to-eat food that is packaged using a retort pouch and glued polypropylene and then sterilized at a temperature of 135 °C for 10 minutes. Packaging serves to store the product so that it remains durable and the taste of the product does not change. This study aims to examine the microbiological properties of processed chicken meat with taichan sauce which is packaged using a retort pouch and stored at room temperature. This study used a completely randomized design with a factorial pattern with the first factor being packaging consisting of 2 types, namely: retort pouch and polypropylene, the second factor being storage consisting of 3 levels, namely: 0, 7, and 14 days. The data obtained were analyzed descriptively with reference to SNI 7388-2009 Maximum limit of microbial contamination in food. The results showed that the chicken meat processed with taichan sauce with retort pouch packaging did not exceed the maximum SNI limit for 14 days of storage. Meanwhile, products with polypropylene packaging exceed the maximum limit of SNI for the total plate count. The use of retort pouch packaging does not exceed the maximum limit of SNI for 14 days and 7 days. Meanwhile, polypropylene packaging exceeded the maximum limit of SNI for Salmonella sp and Escherichia coli. Overall, chicken meat processed with taichan sauce with retort pouch packaging showed the best results for microbiological testing.
Keyword: food packaging, processed chicken, retort pouch

Judul: Physical and Organoleptic Properties of Chicken Meat with Different Packaging and Storage Time at Refrigerator Temperature
Abstrak: Daging ayam merupakan salah satu makanan yang memiliki nilai gizi yang tinggi, karena mengandung zat yang berguna bagi tubuh yaitu mengandung karbohidrat, protein, lemak, mineral, dan zat lainnya. Kandungan gizi yang tinggi dan sifat kimiawi daging ayam membuat daging cepat rusak. Kerusakan daging ayam biasanya disebabkan oleh aktivitas mikroba yang mengakibatkan terbentuknya lendir, perubahan aroma, warna, dan rasa. Upaya yang dapat dilakukan untuk meminimalkan kerusakan daging ayam adalah pengemasan dan pendinginan. Penelitian ini bertujuan untuk mengetahui sifat fisik dan organoleptik daging ayam dengan jenis pengemasan dan waktu penyimpanan yang berbeda. Penggunaan kemasan plastik PE (Polyethylen), PP (Polypropylen), dan wrap untuk daging ayam dengan waktu penyimpanan 0, 2, 4, 6, dan 8 hari pada refrigerator bersuhu 0-1℃. Analisis fisik yang diamati meliputi pH, aw, kadar air, dan susut masak. Analisis sensoris yang diamati meliputi warna, tekstur, dan aroma. Rancangan analisis statistik yang diamati adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial. Rancangan analisis uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Hasil menunjukkan bahwa penggunaan plastik PE (Polyethylen), PP (Polypropylen), dan wrap sebagai kemasan daging ayam tidak berpengaruh terhadap semua sifat fisik, tetapi berpengaruh (P < 0,05) terhadap sifat organoleptik. Secara Organoleptik, daging ayam masih layak dikonsumsi sampai 4 hari penyimpanan menggunakan plastik PE dan wrap, dan 6 hari penyimpanan menggunakan plastik PP., Chicken meat is one of the foods that have high nutritional value, because it contains substances that are useful for the body, namely carbohydrates, proteins, fats, minerals, and other substances. The high nutritional content and chemical properties of chicken meat make the meat spoil quickly. Damage to chicken meat is usually caused by microbial activity which results in the formation of mucus, changes in aroma, color, and taste. Efforts that can be made to minimize damage to chicken meat are packaging and cooling. This study aims to determine the physical and organoleptic properties of chicken meat with different types of packaging and storage time. The use of PE (Polyethylen), PP (Polypropylen), and wrap plastic packaging for chicken meat with storage times of 0, 2, 4, 6, and 8 days in a refrigerator at 0-1℃. Physical analysis observed included pH, aw, water content, and cooking loss. Sensory analysis observed included color, texture, and aroma. The statistical analysis design observed was Completely Randomized Design (CRD) with a factorial pattern. The design of the organoleptic test analysis used the Kruskal-Wallis non-parametric test. The results showed that the use of PE (Polyethylen), PP (Polypropylen), and wrap plastics as packaging for chicken meat did not affect all physical properties, but had an effect (P < 0.05) on organoleptic properties. Organoleptically, chicken meat is still suitable for consumption up to 4 days of storage using PE plastic and wrap, and 6 days of storage using PP plastic.
Keyword: chicken meat, PE plastic, PP plastic, Wrap plastic

Judul: Penggunaan Metode Homotopi untuk Menyelesaikan Persamaan KdV (Korteweg-de Vries)
Abstrak: Natural phenomena can be explained using nonlinear mathematical models. In this paper, we studied the solution of KdV equation using the Homotopy method. The KdV equation is used for describing both surface and internal waves. One of the solutions is called a solitary wave. The use of homotopy method to solve the KdV equation required a nonlinear operator which was determined by the nonlinear form of the KdV equation itself. Based on this operator, a recursive formula was obtained to get a sequence of the KdV solution. The higher the sequence order of the sequence used, the closer to the exact solution of the KdV equation.
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