Judul: Pemanfaatan Tepung Daging- Tulang Leher Ayam Pedaging pada Pembuatan Makanan Ringan (Snack) untuk Meningkatkan Nilai Gizi
Abstrak: Snack quite popular in Indonesia, it was practical and long storage characteristics made them highly consumed. Broiler’s neck meat and bone meal is one of animal byproduct from animal product industries. It can change into meal and as an alternative source of proteins and minerals. Snack products commonly doesn’t have a balanced nutritional composition, so this research conducted to study the making of snack which increasing with broiler’s neck meat and bone meal and to evaluate the physical characteristic, nutritional composition and consumer’s acceptability of products. The nutritional content observed from the product consisted of water, protein, fat, carbohydrate, ash, calcium and phosphor. The physical analysis observed consist of hardness, kamba’s density and objective color analysis. An organoleptic test was also done. Experimental design used in this reseach was Completely Randomized Design with broiler’s neck meat and bone meal concentration as the response which five concentration stages 0%; 2,5%; 5%; 7,5% and 10%. Each stage consist three replications. The data was analyzed with Analysis of Variance and if the result was significantly different, it was followed with Duncan’s test. The panelist acceptability data was analyzed with Kruskal Wallis and if the result was significantly different, it was followed with mean rank different test that built by Gibbons. The results of nutritional content analysis seen that the water content ranged from 4,53-4,11%; protein content of 9,87-16,15%; fat 21,87-24,85%; carbohydrate 61,09-47,78%; ash 2,62-7,09% calcium 0,029-0,588% and phosphor 0,063-0,095%. The nutritional content analysis result showed that increasing that broiler’s neck meat and bone meal make significantly differences. The physical characteristic result showed that increasing of broiler’s neck meat and bone meal didn’t make significantly differences to fragility and kamba’s density. The average of fragility was 1611,08±43,80 gram force and 1,083±0,005 g/ml for kamba’s density. Objective color analysis showed that increasing of broiler’s neck meat and bone meal incline lower yellowness and got dark to the snack product. The result of organoleptic test to the colour, chicken taste and crispiness gave very obvious influence. The texture and general appearance of the snack didn’t give obvious influence.
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Judul: Komposisi Kimia, Daya Cerna Protein dan Mineral Snack Ekstrusi dengan Penambahan Tepung Daging-Tulang Leher Ayam Pedaging.
Abstrak: Daging-tulang leher ayam pedaging memiliki peluang besar untuk diolah kembali menjadi produk pangan yang memiliki nilai ekonomis lebih tinggi. Kandungan protein yang terdapat dalam daging-tulang leher ayam pedaging dapat dimanfaatkan untuk memenuhi kebutuhan gizi manusia. Kandungan protein yang dimiliki daging-tulang leher ayam pedaging berkisar 55-57%. Tepung daging-tulang leher ayam (TDTLA) Pedaging dapat digunakan sebagai bahan tambahan pangan yang dapat ditambahkan ke dalam pengolahan pangan. Snack ekstrusi dengan bahan dasar pati jagung memiliki kandungan nilai protein yang rendah. Tujuan penelitian ini adalah mempelajari komposisi kimia, daya cerna protein serta mineral snack ekstrusi yang telah diberi perlakuan penambahan TDTLA Pedaging. Hasil penelitian ini diharapkan dapat meningkatkan dan melengkapi gizi dari snack ekstrusi.
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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