Judul: Penerapan Metode Sociogram untuk Visualisasi Kolaborasi Peneliti pada Koleksi IPBana
Abstrak: Bogor Agricultural University (IPB) has been doing a lot of researches. The amount of research conducted by IPB each year was fluctuated, but generally increased. Most of these studies involved more than one researcher, IPB researchers and researchers from other institutions outside the university. Until now, information about collaboration between the researchers was presented only in written form on the website of LPPM IPB. The presentation in written form is not effective so that it is necessary to visualize the information of researchers’ linkage for the research collaboration in IPB. In this study, the visualization of researchers’ linkage information was made in web-based, using the data from IPBana collection and IPB staffing system. Visualization method utilized in this study is Sociogram. The linkages between researchers were modeled in a graph connecting 2 research entities (nodes) through a research (edge). Visualization can be seen up to 3 levels of lingkages. IPB researchers were modeled by a blue node, while the external researchers were modeled with a green node. Research was modeled with a red edge. Node size was made proportional to the amount of research, whereas the size of the edge is directly proportional to the amount of collaboration.
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Judul: Analisis Kolaborasi Peneliti berdasarkan Disiplin Ilmu dalam Penelitian Institut Pertanian Bogor dengan Pendekatan Bibliometrik
Abstrak: Researcher collaboration is conducted to create better research results from the combination of knowledge among researchers. One approach to review a collaboration of research is called bibliometric, by applying mathematics and statistics studies in library and information science. This research conducted collaboration analysis for the case study of researches in IPB with data obtained from IPBana 1978-2007, which were divided into 3 periods. Collaboration analysis was performed on each discipline grouped by the Universal Decimal Classification scheme. Subramanyam method was used to calculate each discipline’s collaboration level, whereas Spearman rank correlation was utilized to obtain the correlation between researcher collaboration and research productivity. Based on the calculation, the highest level of collaboration and the highest correlation was in the period of 1988-1997.
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Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life