Judul: Aplikasi Iradiasi Gamma (60Co) untuk Mereduksi Senyawa Akrilamida pada Keripik Pisang dan Pengaruhnya terhadap Karakteristik Produk
Abstrak: Acrylamide is classified by the International Agency for Research on Cancer (IARC) as group 2A: probably carcinogenic to humans. It is potentially formed in significant amount when a food product containing sugar and asparagine as acrylamide precursors is processed in high temperature such as frying and baking process. Banana chips are widely consumed in Indonesia and potentially contain acrylamide due to the high temperature processing and acrylamide precursor content. The objective of this research is to reduce acrylamide content in banana chips by using gamma irradiation technique. Five doses of gamma irradiation (0, 5, 10, 15, and 25 kGy) were applied on banana chips. The acrylamide content was analyzed by using commercial ELISA Kit. Results showed that irradiation by 5, 10, 15, and 25 kGy reduced acrylamide content in banana chips from 506.34 ng/g (in control) to 455.99 ng/g, 373.66 ng/g, 294.34 ng/g, and 130.78 ng/g, respectively. These acrylamide reductions were 9.95, 26.20, 41.87, and 74.17% for irradiation doses of 5, 10, 15, and 25 kGy, respectively. Sensory analysis results showed that irradiated banana chips with doses of 0, 5, 10, 15 and 25 kGy had overall value 9.78, 8.77, 8.57, 7.32, and 6.43, respectively indicating there was a decrease of consumer acceptance with the increase of radiation doses. In view of the color properties, gamma irradiation affected significantly the color of banana chips. Irradiated banana chips were darker than non-irradiated banana chips. Objectively, CIE L* and b* values of irradiated banana chips were significantly different (p<0.05) compared to those of control. This study revealed that irradiation with a dose of 10 kGy was the most appropriate method to reduce acrylamide content in banana chips since it did not change significantly in terms of physical and sensory properties.
Keyword: 

Judul: Perlakuan Blansir dan Edible Coating dari Pektin untuk Mereduksi Senyawa Akrilamida pada Proses Penggorengan Keripik Pisang Ambon
Abstrak: Acrylamide is a probable human carcinogen and is potentially formed in ambon banana chips due to its reducing sugar and asparagin content and the involvement of frying process. This research aims to reduce acrylamide formation in ambon banana chips by using blanching and pectin-based edible coating. Blanching treatment was conducted at 90 oC, and 100 oC for 1 minute while concentration of pectin-based edible coating was 0 and 2 % (w/v). Acrylamide level was analyzed by enzyme-linked immunosorbent assay (ELISA) method. Ambon banana chips prepared without blanching and edible coating contains 194.40 ppb of acrylamide. Edible coating reduced 33.02 % of acrylamide level whereas blanching at 90 oC and 100 oC reduced 20.06 % and 52.47% of acrylamide levels, respectively. Interestingly, combination of blanching and pectin-based edible coating could reduce intensively acrylamide level in banana chips until 90% of reduction. However, with only blanching pretreatment, it induced an important change in physical characteristics of products and reduced consumer preference which was indicated by lower hedonic scores compared to those of the control.
Keyword: 

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology