Judul: Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Kandungan Malondialdehida Ayam Panggang dengan Bumbu Marinasi yang Berbeda
Abstrak: Penelitian ini bertujuan menganalisis karakteristik sifat fisikokimia, aktivitas antioksidan, dan kadar senyawa malondialdehida pada daging ayam panggang dengan perlakuan bumbu marinasi yang berbeda. Penelitian ini menggunakan ayam broiler bagian paha atas yang dimarinasi dengan bumbu sesuai perlakuan selama 12 jam. Ayam marinasi dipanggang di atas pemanggangan hingga suhu internal mencapai 70 °C dan setiap 5 menit ayam dibalik selama proses pemanggangan. Hasil penelitian menunjukkan bahwa penggunaan bumbu marinasi yang berbeda pada ayam panggang tidak berpengaruh nyata terhadap sifat fisikokimia yang meliputi kadar air, pH, dan daya putus, aktivitas antioksidan yang meliputi aktivitas penghambatan radikal DPPH dan kapasitas antioksidan, serta nilai TBARS. Kesimpulannya adalah perlakuan bumbu marinasi yang berbeda tidak menghasilkan karakteristik fisikokimia dan aktivitas antioksidan ayam panggang yang berbeda. Secara umum, kandungan MDA pada ayam panggang dengan perlakuan bumbu marinasi lengkuas, manis, dan pedas tidak menghasilkan aroma ketengikan yang dapat tercium oleh indra penciuman., This study aims to analyze the physicochemical characteristics, antioxidant activity, and levels of malondialdehyde compounds in grilled chicken meat threated with different marinades. This research used broiler chicken upper thighs which were marinated with spices according to the treatment for 12 hours. The marinated chicken is grilled on the grill until the internal temperature reaches 70 °C and every 5 minutes the chicken is turned over during the grilling process. The results showed that the use of different marinades in grilled chicken had no significant effect on the physicochemical properties which includes water content, pH, and separated strength, antioxidant activity which includes DPPH radical inhibition activity and antioxidant capacity, and the TBARS value. The conclusion is that the treatment of different marinades didn’t produce different physicochemical characteristics and antioxidant activity of grilled chicken. In general, the MDA content in grilled chicken treated with galangal, sweet, and spicy marinades doesn’t produce a rancid aroma that can be detected by the sense of smell.
Keyword: aktivitas antioksidan, bumbu marinasi, karakteristik fisikokimia, daging ayam panggang, malondialdehida

Judul: Physicochemical and Antioxidant Activity of Grilled Beef with Different Seasoning Formulations and Marinated Time
Abstrak: Marinasi dengan bumbu kaya antioksidan dapat menghambat pembentukan senyawa berbahaya, seperti malonaldehida dan zat karsinogenik pada pembuatan daging panggang. Penelitian ini bertujuan menganalisis pengaruh penambahan kecombrang pada bumbu marinasi dan lama waktu marinasi terhadap sifat fisikokimia (kadar air, aw, pH), aktivitas antioksidan dan kadar malonaldehida daging panggang (grilled beef). Daging sapi dimarinasi menggunakan formula bumbu tanpa kecombrang dan formula bumbu dengan kecombrang selama 1 jam dan 12 jam sebelum dipanggang. Penambahan formula bumbu pada daging panggang berpengaruh nyata (P<0,05) terhadap nilai pH dan aktivitas antioksidan, namun tidak mempengaruhi kadar air, nilai aw, dan kadar MDA (malondialdehida). Penambahan formula bumbu mempengaruhi penampakan visual daging. Perbedaan waktu marinasi 1 jam dan 12 jam tidak memberikan pengaruh pada sifat fisikokimia dan aktivitas antioksidan daging sapi panggang sehingga waktu marinasi 1 jam sudah cukup untuk efisiensi waktu. Secara keseluruhan, penggunaan bumbu pada daging sapi panggang menunjukkan sifat fisikokimia dan aktivitas antioksidan yang lebih baik dibandingkan dengan daging panggang tanpa marinasi (kontrol)., Marinating with antioxidant-rich spices can inhibit the formation of harmful compounds, such as malondialdehyde and carcinogenic substances, during the preparation of grilled meat. This study aims to analyze the influence of adding kecombrang to the marinade and the duration of marination on the physicochemical properties (water content, water activity, pH), antioxidant activity, and malondialdehyde content of grilled beef. Beef is marinated using a spice formulation without kecombrang and with kecombrang for 1 hour and 12 hours before grilling. The addition of the spice formulation to the grilled beef, whether with or without kecombrang, significantly affects (P<0,05) the pH value and antioxidant activity, while it does not impact the moisture content, water activity, MDA (malondialdehyde) content. The addition of the spice formulation alters the visual appearance of the meat. The difference in marination duration of 1 hour and 12 hours does not influence the physicochemical properties and antioxidant activity of the grilled beef, making a 1 hour marination sufficient for time efficiency. Overall, the use of the spice formulation on the grilled beef demonstrates better physicochemical properties and antioxidant activity compared to non-marinated grilled meat (control).
Keyword: antioxidant, grilled beef, marinade formulation, marination

Judul: Asymptotic Distribution of Estimator for the Intensity Function of a Doubly Periodic Poisson Process
Abstrak: In this manuscript, estimation of the intensity function of a doubly periodic Poisson process is discussed. It is assumed that only a single realization of the Poisson process is observed in a bounded window [0,n]. It is also assumed that the period of the intensity function is known. The rate of consistency and asymptotic normality of the estimator are formulated. Finally, a confidence interval for the local intensity function is also formulated.
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