Judul: Safety in consuming goat sate viewed from heating aspect and total amount of microbes contamination from sate shops in east jakarta
Abstrak: Sate,which is one of Indonesian traditional foods, is a kind of small meat slices which are sticked into sharpened bamboo splinters, grilled and then served with peanut flavour or soya sauce. Meat used to make goat sate is not only derived from goat meat but also from sheep meat. The objectives of this research were to know the safety in consuming sate viewed from the heating aspect of the broilling result between half cooked sate and cooked sate, and also to know the level of microbes contamination aspect in raw sate meat, half cooked sate and cooked sate. Parameters measured were the internal temperature in heating process of half cooked sate and the cooked sate and the level of microbes contamination which was viewed from the total plate count (TPC), Coliform, Escherichia coli, Staphylococcus aureus and Salmonella in raw sate meat, half cooked sate and cooked sate. The obtained result showed that the average temperature in heating half cooked sate was 61.68 0C by the average time of 2 (two) minutes and 43 seconds, while the average temperature in heating cooked sate was 77.31 0C by the average times of 5 (five) minutes. The half cooked sate was not safe if viewed from toxoplasmosis aspect. Percentage of TPC, Coliform, E. coli in raw sate was above SNI 01-6366-2000, each as follow : 100%, 93.3%, 3.3%. Besides this fact, the finding of Salmonella in raw sate meat as the raw material of sate was not safe to be broilled. The average amount of microbes contamination of the half cooked sate if compared with infectious dose was not safe for consuming while the cooked sate was safe. The impact of heating sate to decrease the total amount microbe in Coliform was significant (p< 0.05), whereas the impact of heating sate for other microbes were no t significant.
Keyword: 

Judul: Tingkat cemaran mikroorganisme pada daging ayam dan daging sapi dari pasar tradisional di provinsi Jawa Barat berdasarkan jumlah total mikroorganisme, Staphylococcus aureus, dan Escherichia coli
Abstrak: This study was aimed to determine the level of microorganisms contamination in chicken and beef meat from traditional markets in West Java. A total of 36 samples of chicken meat and 24 samples of beef meat were taken purposively from traditional markets in West Java. The average of Total Plate Count (TPC), Staphylococcus aureus, and Escherichia coli in chicken meat were 4.5 x 106cfu/g, 5.3 x 105 cfu/g, and 2.3 x 101 MPN/g. The average of TPC, S. aureus, and E. coli in beef meat were 3.9 x 106 cfu/g, 1.5 x 106 cfu/g, and 2.6 x 101 MPN/g. Comparing to the Indonesian Standard National (SNI) minimal requirement, the result showed that TPC in chicken meat was 47.22%, for S. aureus and E. coli were 97.22% and 69.44% above SNI 3924:2009, in other hands TPC, S. aureus, and E. coli in beef meat were 58.3%, 100%, and 66.67%, above SNI 3932:2008.
Keyword: 

Judul: Bifurkasi Hopf pada Model Siklus Bisnis Kaldor Kalecki tanpa dan dengan Waktu Tunda
Abstrak: Business cycle model is one of dynamical system models in economic. One of the business cycles model is Kaldor-Kalecki model. Kaldor-Kalecki business cycle model that is written in delayed defferential equations, is a business cycle model that involves gross product and capital stock of a company. In this paper Kaldor-Kalecki business cycle model is analyzed using both nondelay and delay in time of capital stock. By Taylor expansion for the time delayed model, an analysis of stability around the fixed points has been done. Furthermore, by using Hopf bifurcation theorem, it can be shown that there exists periodic orbits and limit cycle. In the nondelayed model, changing the parameter of goods market could lead to the occurrence of Hopf bifurcation and the existence of limit cycle. Similarly, for the delayed model, it has been shown that changing the time delay parameter may result in the occurrence of Hopf bifurcation and limit cycle.
Keyword: