Judul: Karakterisasi dan Analisis Fisiko-Kimia Terhadap Minyak Kelapa dengan Penambahan Ragi roti, Enzim Papain Kasar, Enzim Bromelin Kasar dan Starter Ragi Tape.
Abstrak: Coconut plants (Cocos nucifera L) are grouped into two main varieties of Coconut (tall variety) and Coconut Elephant (dwarf variety). Coconut meat used as raw material in the manufacturing of coconut oil. Coconut oil is generally divided into three types ie: RBD (Refined, Bleached, and Deodorized), VCO (Virgin Coconut Oil) and Traditional Coconut Oil. Coconut oil contains lauric acid which are categorized as an acid medium chain saturated fatty acid. Lauric acid in coconut oil contained approximately 53%, which is efficacious as a natural antibiotic that can kill many types of germs, viruses and parasites such as HIV and hepatitis C virus. Coconut milk is an oil and water emulsions stabilized by proteins and possibly by some ions are adsorbed on the surface of the boundary between oil and water, in this study coconut milk obtained was treated with additions such as yeast breads, crude enzyme papain, crude enzyme bromelain, tape yeast starter. Use of yeast, starter and crude enzyme is intended to break the emulsion which were with components degrade proteins such as emulsion stabilizer. The Randomized Complete Design Group was used for analysis the obtained onto, followed by analysis of variance and Duncan Multiple Range Test showed that crude enzyme bromelain treatment was meet effective for breaking the emulsion, having a yield of oil and water, 31.51 and 0.251 percent, respectively. A good extraction was obtained by using water at 700C that had peroxide number of 1.16 O2/100 g oil.
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Judul: Formulasi daging kelapa modifikasi dengan uji organoleptik serta analisis sifat fisikokimianya
Abstrak: Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Every part of the coconut plant can be used for the benefit of mankind. An important part of the coconut fruit was the coconut meat, which can be directly consumed. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat, because coconut meat has to be uniform in thickness, color, and texture to get the constant quality of the product. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30%, 16.13%, 12.10%, dan 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00 : 0.23), F2 (0.23 : 0.00), F3 (0.03 : 0.20), F4 (0.20 : 0.03), F5 (0.10 : 0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was a formula with the addition of carrageenan and konjac 0.09% : 0.13%, which is the most preferable formula. It has organoleptic score of 4.70, 5.10, 5.23, 5.17, and 5.13 for taste, aroma, texture, visual appearance and overall parameters, respectively. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p ≤ 0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p ≤ 0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p ≤ 0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time(50.78 to 59.24 g). Moreover, the longer the soaking time, the F5 formula and control had more turbidity on the soaking solution. The result of proximate analysis showed that, F5 has 92.06 ± 0.06% water content, 0.25 ± 0.00% ash content, 2.54 ± 0.52% fat content, 0.37 ± 0.0% protein content, 0.17 ± 0.02% crude fiber content, and 4.62 ± 0.56% carbohydrate content.
Keyword: Bogor Agricultural University (IPB), konjac., carrageenan, Modified coconut meat

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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