Judul: Quality of Eggs Stored without Egg Trays in Room Temperature and Refrigerator Temperature
Abstrak: Telur merupakan pangan asal hewan dengan kandungan nutrisi yang lengkap, seperti protein, lemak, vitamin, dan mineral. Lama dan suhu penyimpanan dapat mengakibatkan penurunan kualitas telur. Penelitian ini bertujuan untuk mengevaluasi perubahan nilai Haugh Unit, indeks kuning telur, dan indeks albumin telur yang disimpan tanpa rak selama 21 hari. Penelitian ini menggunakan 40 butir telur ayam. Sebanyak 20 telur disimpan pada suhu ruang dan 20 telur lainnya disimpan pada suhu refrigerator. Seluruh telur disimpan dalam wadah tanpa diatur. Pengujian dilakukan terhadap nilai Haugh Unit (HU), indeks kuning telur (IKT), dan indeks albumin (IA) pada hari ke-0, ke-7, ke-14, dan ke-21 penyimpanan dari setiap suhu perlakuan. Setiap pengujian menggunakan 5 sampel telur. Desain penelitian menggunakan metode rancangan acak lengkap dua faktorial dan uji Tukey. Hasil penelitian menunjukkan terjadinya penurunan nilai HU, IKT, dan IA. Penurunan nilai HU, IKT, dan IA berbeda nyata (p < 0,05) antara suhu kamar dan refrigerator. Suhu dingin (refrigerator) dapat mempertahankan kualitas telur ayam., The egg is one of the food of animal origin containing complete nutrients, e.g., proteins, fats, vitamins, and minerals. Storage period and temperature can decrease egg quality. This study aimed to evaluate the change in Haugh Unit, yolk index, and albumin index of eggs that storaged for 21 days without egg tray. This study used forty chicken eggs. Twenty eggs were stored at room temperature, while the twenty other eggs were stored at refrigerator temperature. All eggs were put in bowl. The examination of eggs were carried out for Haugh Unit (HU), yolk index (YI), and albumin index (AI) at the storage of day 1, 7, 14, and 21 from each storage temperature. Every examination used 5 eggs. The study was designed using randomized block design with two factorials and Tukey test. This study showed that HU, YI, and AI of eggs in both temperature decreased. The decrease of HU, YI, and AI was significantly different (p < 0,05) between both temperatures. The storage of eggs in refrigerator could keep the quality of eggs.
Keyword: Haugh Unit, indeks albumin, indeks kuning telur, suhu refrigerator, suhu ruang

Judul: Quality of Arabian Chicken Eggs Based on Different Temperature, Storage Method and Duration
Abstrak: Penyediaan telur ayam lokal belum dapat memenuhi permintaan masyarakat, sehingga telur ayam Arab dijadikan alternatif untuk memenuhinya. Komposisi dan rasa telur ayam Arab tidak berbeda nyata dengan telur ayam lokal sehingga diminati oleh masyarakat. Penelitian ini bertujuan mengukur kualitas telur ayam Arab selama penyimpanan. Desain penelitian ini adalah eksperimental dengan sistem rancangan acak kelompok, kelompok perlakuan terdiri dari telur yang disimpan di refrigerator menggunakan rak telur (K1), refrigerator menggunakan keranjang (K2), suhu ruang menggunakan rak telur (K3), dan suhu ruang menggunakan keranjang (K4). Parameter yang diamati, yaitu bobot telur, tinggi kantung udara, Indeks Kuning Telur (IKT), Indeks Putih Telur (IPT), dan Haugh unit (HU). Lima butir telur pada masing-masing kelompok diamati kualitasnya selama 45 hari penyimpanan dengan interval 5 hari sehingga total sampel berjumlah 200 butir. Hasil penelitian menunjukkan adanya perbedaan nyata (P<0,05) pada semua parameter kualitas telur terhadap waktu penyimpanan telur ayam Arab. Telur ayam Arab yang disimpan di suhu ruang dan refrigerator menunjukkan perbedaan yang signifikan (P<0,05). Telur yang disimpan di rak telur dan di keranjang tidak menunjukkan perbedaan yang nyata (P>0,05). Faktor yang memengaruhi kualitas telur secara signifikan yaitu suhu dan waktu penyimpanan. Penempatan telur di refrigerator mampu mempertahankan kualitas telur ayam Arab lebih lama hingga 40 hari., The production of local chicken eggs has not met the demand of the community, so Arabian chicken eggs are used as an alternative to fulfill it. The composition and flavor of Arabic chicken eggs are similar to local chicken eggs, making them attractive to the public. This study aims to measure the quality of Arabic chicken eggs during storage. The design of this study was experimental with a group randomized design system, the treatment groups consisted of eggs stored in a refrigerator using a rack (K1), refrigerator using a basket (K2), room temperature using a rack (K3), and room temperature using a basket (K4). The parameters observed were egg weight, air sac height, Yolk Index (YI), Albumin Index (AI), and Haugh unit (HU). Five eggs in each group were observed for quality during 45 days of storage at 5-day intervals resulting in a total sample of 200 eggs. The results showed significant differences (P<0.05) in all egg quality parameters with respect to storage time. Eggs stored in room temperature and refrigerator showed significant differences (P<0.05). Eggs stored on shelves and in baskets did not show significant differences (P>0.05). Factors that significantly affect egg quality are temperature and storage time. Placement of eggs in the refrigerator was able to maintain the quality of Arabian chicken eggs longer.
Keyword: Cara simpan, suhu simpan, telur ayam Arab, waktu simpan, Arabian chicken eggs, storage duration, storage method, storage temperature.

Judul: Sistem manajemen pengetahuan berbasis ontologi pada perekayasaan pipa apung di Badan Pengkajian dan Penerapan Teknologi
Abstrak: This research proposes a model of specifications for ontology-based Knowledge Management System (KMS) for floating pipe engineering case study at the Agency for Assessment and Application of Technology (BPPT).The ontology is used as a basis for floating pipe engineering knowledge representation and will be managed through ontology browser. KMS is applied as a system that manages the knowledge assets of an organization. KMS is built to support the identification, acquisition, development, sharing, distribution, utilization, and retention of knowledge on a particular ontology. The research methodology consists of information technology infrastructure evaluation: analysis, design, development, installation, and evaluation of KMS. Unified Modeling Language (UML) knowledge ontology model is attached to the Semantic Media Wiki software bundled with Halo Extension. The evaluation result shows that deployed KMS can assist knowledge management in PTIP BPPT to facilitate learning process and decision-making based on the most efficient and effective methods in the floating pipe engineering.
Keyword: