Judul: Physical and Organoleptic Properties of Broiler Chicken  Neck Skin Crackers With Lime Solution Soaking Time
Abstrak: Kerupuk kulit merupakan salah satu pemanfaatan hasil ikutan ternak yang terbuat dari kulit hewan. Banyak penelitian yang dilakukan dalam pengolahan kulit dan salah satunya adalah kerupuk kulit, dalam penelitian ini digunakan kulit leher ayam broiler sebagai bahan utamanya. Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman kapur sirih Ca(OH)2 tehadap sifat fisik dan organoleptik kerupuk kulit leher ayam broiler. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor dengan tiga kali pengulangan. Faktor tersebut adalah perbedaan lama perendaman larutan kapur dengan waktu 0, 2, 4, dan 6 jam. Hasil penelitian menunjukan bahwa lama perendaman larutan kapur Ca(OH)2 berpengaruh nyata terhadap kerenyahan dan daya kembang kerupuk kulit leher ayam broiler. Uji hedonik berpengaruh nyata pada parameter warna dan rasa, namun tidak berpengaruh nyata pada aroma dan tekstur. Hasil uji mutu hedonik menunjukan lama perendaman larutan kapur Ca(OH)2 berpengaruh nyata pada intensitas aroma dan tekstur, namun tidak berpengaruh nyata pada intensitas warna dan rasa kerupuk kulit leher ayam broiler. Perlakuan lama perendaman terbaik yaitu 6 jam pada uji kualitas fisik dan organoleptik., Skin crackers are one of the uses of livestock by-products. Many studies have been carried out in skin processing and one of them is skin crackers. Broiler chicken neck skin was used as the main ingredient. This study aimed to analyze the effect of soaking time for whiting Ca(OH)2 on the physical and organoleptic properties of broiler chicken neck skin crackers. This study used one-factor completely randomized design with three repetitions. The factor is the difference in the duration of soaking the Ca(OH)2 with a time of 0, 2, 4, and 6 hours. The results showed that the duration of soaking the Ca(OH)2 had a significant effect on the crispness and swelling power of broiler chicken neck skin crackers. The hedonic test had a significant effect on the color and taste parameters, but had no significant effect on the aroma and texture. The results of the hedonic quality test showed that the duration of soaking Ca(OH)2 had a significant effect on the intensity of aroma and texture, but had no significant effect on the intensity of color and taste of broiler chicken neck skin crackers. The best treatment for immersion is 6 hours on physical and organoleptic quality tests.
Keyword: broiler chicken, CaOH2, neck skin

Judul: Physicochemical and Organoleptic Properties of Chicken Broth from Various Strain of Chicken
Abstrak: Kaldu adalah produk yang diperoleh dari daging sapi atau unggas dengan memasak bahan yang kaya protein dan air, dengan atau tanpa penambahan bumbu, lemak nabati, natrium klorida dan rempah-rempah untuk meningkatkan rasa. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan organoleptik tiga jenis kaldu dari daging ayam yang berbeda yaitu daging ayam pedaging, ayam kampung, dan ayam IPB-D1. Kaldu tersebut kemudian akan akan diuji sifat fisikokimia dan organoleptik, dimana akan dilakukan uji kuantitatif deskriptif analisis (QDA). Hasil penelitian menunjukkan bahwa perbedaan jenis galur ayam tidak berpengaruh nyata terhadap nilai kadar air, kadar abu, kadar protein, nilai pH, dan viskositas. Uji kuantitatif deskriptif analisis (QDA) menunjukkan bahwa perbedaan perbedaan jenis galur ayam tidak berpengaruh nyata terhadap atribut sensori rasa ayam, rasa asin, hambar, aftertaste pahit, dan aftertaste anyir. Kaldu ayam yang memberikan hasil yang terbaik adalah kaldu ayam yang terbuat dari ayam kampung., Broth is a product obtained from beef or poultry by cooking ingredients rich in protein and water, with or without the addition of spices, vegetable fats, sodium chloride and spices to improve taste. This study aims to determine the physicochemical and organoleptic properties of three types of broth from different chicken meat, namely broiler meat, native chicken, and IPB-D1 chicken. The broth will then be tested for physicochemical and organoleptic properties, where a descriptive quantitative test of analysis (QDA) will be carried out. The results showed that differences in the types of chicken strains had no real effect on the value of moisture content, ash content, protein content, pH value, and viscosity. The descriptive quantitative test of the analysis (QDA) showed that differences in the types of chicken strains had no noticeable effect on the sensory attributes of chicken taste, salty taste, tastelessness, bitter aftertaste, and carnation aftertaste. The chicken broth that gives the best results is chicken broth made from native chicken.
Keyword: kaldu, Ayam IPB-D1, Ayam kampung, Ayam Broiler

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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