Judul: Changes in Quality and Determination of Shelf Life  of White Tofu with Chitosan Coating
Abstrak: Tahu putih merupakan makanan yang cukup digemari oleh masyarakat Indonesia. Tahu putih mengandung kadar protein dan kadar air yang sangat tinggi sehingga menimbulkan aktivitas mikrobiologis yang tinggi. Hal tersebut menyebabkan tahu putih memiliki sifat yang mudah rusak dan memiliki umur simpan yang sangat singkat. Penelitian ini bertujuan mendapatkan karakteristik tahu putih, mengetahui pengaruh coating kitosan terhadap mutu tahu putih serta mendapatkan umur simpan tahu putih. Penelitian ini dilakukan dengan melapisi tahu dalam larutan kitosan pada tingkatan konsentrasi yang berbeda (0, 3, 5, dan 7%), kemudian dikemas dalam kemasan plastik polipropilen selanjutnya disimpan di dalam lemari pendingin dengan suhu 5-10 oC dan RH 24-26% selama 14 hari. Penentuan umur simpan dilakukan dengan parameter kritis kadar protein dan tingkat kesukaan panelis. Tahu putih memiliki kecerahan, total mikroba, kadar air, dan kadar protein yang baik serta sesuai dengan standar mutu, penambahan coating kitosan dalam berbagai tingkatan konsentrasi berpengaruh dalam menghambat penurunan kecerahan, kadar air, kadar protein serta dapat menghambat peningkatan total mikroba tahu putih, semakin tinggi tingkatan konsentrasi yang diberikan maka penurunan kadar mutu akan semakin rendah dan umur simpan tahu putih semakin lama. Tahu putih memiliki umur simpan selama 10 hari dan layak konsumsi sampai 13 hari penyimpanan. Kata kunci : kitosan, tahu putih, umur simpan
Keyword: chitosan, white tofu, shelf life

Judul: Aplikasi kitosan dengan penambahan esensial oil kunyit sebagai pengawet dan edible coating produk tahu
Abstrak: Tofu is a nutritious and digestible food that has been widely consumed in Indonesia. However it is a perishable food that has a short shelf life due to its rich nutrients and high moisture content. This characteristic makes both producers and consumers would like to prolong it. The objective of this research is to apply chitosan enriched with Curcuma Essential Oil (CEO) as curdling agent and as antimicrobial coating to prolong the shelf-life of tofu. Physicochemical film and antimicrobial properties of chitosan are studied. Antimicrobial activity was tested against food pathogenic and spoilage bacteria, namely Escherichia coli and Bacillus cereus, respectively. All characteristics of tofu except texture in the sensory evaluation, were not significantly differences between the chitosan-tofu, chitosan-EO tofu and control tofu. The obtained results revealed that the application of chitosan enriched with CEO as coating and curdling agent had a little effect on the quality attributes. The shelf life of chitosan coated tofu is longer by 3 days than control tofu without chitosan
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Judul: Zero-inflated negative binomial models in small area estimation.
Abstrak: The problem of over-dispersion in Poisson data is usually solved by introducing prior distributions which lead to negative binomial models. Poisson data sometime is also suffered by excess zero problems, a condition when data contains too many zero or exceeds the distribution's expectation. Zero Inflated Negative Binomial (ZINB) method can be utilized to solve such problems. This paper demonstrates the adaption of ZINB methods in Small Area Estimation with excess zero data. It is shown that the excess zero problem has substantially influenced the Empirical Bayes (EB) estimates, and the adaption of ZINB methods has improved the precision and reliability of the estimates. Key Words: Small Area Estimation, Zero-Inflation, Poisson-Gamma, Negative Binomial Regression, Empirical Bayes
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