Judul: Mempelajari Pengaruh Penambahan Hidrokoloid Terhadap Karakteristik Nugget Tempe
Abstrak: Tempe nugget is one of solutions to increase the value of tempe and diversification in making process. Texture is an important quality specification in meat product because it will determine consumer acceptance. Therefore, this research used hydrocolloid as binding material to improve the texture. The aims of this research are determination for proper formulation of tempe nugget added chicken meat based on organoleptic test, investigation for characteristics of tempe nugget using hydrocolloid, and raw material cost analysis for the choose product. This research was divided into two parts. The first part is trial for tempe nugget and determining the best formulation. The second part was adding three types of hydrocolloids (sodium alginate, CMC and guar gum) with conc. 0%, 0.5% and 1% against the best formulation and analyzing the quality. The results showed that the best formulation of tempe nugget based on organoleptic test was nugget tempe with 60 part of tempe and 40 of chicken meat. Tempe nugget with hydrocolloid added based on physic analysis was having pick up predust (5.19±0.44)-(5.82±0.19)%, pick up batter (20.16 ±1.18)-(23.57±0.12)%, pick up breader (12.27±0.56)-(14.58 ±0.15)%, cooking loss (1.40±0.03)-(2.18±0.22)%, hardness (2607.43±42.67)- (4926.70±77.15) gf, and elasticity (0.68±0.01)-(0.73±0.01). The breader loss of samples was high in the 1st cycle and decreasing in 2nd to 5th cycle. The most preferable tempe nugget based on organoleptic test is tempe nugget with CMC 1% added. The proximate analysis for the choosen product was 49.47% moisture, 1.84% ash, 12.62% protein, 15.51% fat, and 20.57% carbohydrate. From raw material cost analysis got the tempe nugget price lower than chicken nugget.
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Judul: Mempelajari substitusi tempe terhadap mutu protein nugget ayam (chicken nugget)
Abstrak: Tujuan umum penelitian ini adalah untuk mempelajari substitusi tempe terhadap mutu protein nugget ayam. Tujuan khusus adalah (1). Mengetahui metode pembuatan produk nugget terbaik, (2). Mengetahui penilaian organoleptik produk nugget yang dihasilkan, (3). Mengetahui kandungan zat gizi produk nugget yang dihasilkan, (4). Mengetahui mutu protein produk nugget yang dihasilkan, (5). Mengetahui biaya produksi produk nugget yang dihasilkan. Penelitian pendahuluan meliputi analisis kadar air ayam ras dan tempe, pemilihan metode terbaik dalam pembuatan nugget dan penyusunan formula yaitu tingkat substitusi bubur tempe terhadap daging ayam giling pada pembuatan nugget ayam. Penelitian lanjutan meliputi uji kesukaan produk nugget dan dibandingkan dengan produk komersial, analisis kekerasan, dan analisis kandungan gizi yang meliputi kadar air, kadar abu, kadar lemak, kadar protein serta analisis daya cerna protein. Analisis data uji kesukaan dilakukan secara deskriptif dengan menggunakan skor modus dan persentase penerimaan panelis. Persentase penerimaan panelis dihitung berdasarkan jumlah panelis yang dapat menerima produk, yaitu biasa (3), suka (4) dan sangat suka (5). Untuk mengetahui pengaruh perlakuan (tingkat substitusi bubur tempe terhadap daging ayam) terhadap penerimaan panelis, data dianalisis dengan uji statistik Friedman, jika berbeda nyata dilanjutkan dengan uji lanjut Multiple Comparison Test. Untuk mengetahui pengaruh perlakuan (tingkat substitusi bubur tempe terhadap daging ayam) terhadap kandungan gizi nugget ayam, data dianalisis dengan uji sidik ragam. jika berbeda nyata dilanjutkan dengan uji lanjut Duncan (Walpole, 1993). Tingkat substitusi bubur tempe dengan daging ayam yang digunakan adalah 0% (A0), 10% (A1), 20% (A2), 30% (A3), dan 40% (A4). Sedangkan formula bahan baku yang digunakan (terhadap ayam dan tempe) dalam penelitian ini adalah maizena (15%), roti (10%), susu skim cair (50%), kuning telur (5%), gula (1,5%), garam (1,5), lada (1%) bawang putih (2,5%) dan kaldu ayam (1%). Proses pembuatan nugget ayam terdiri dari tahap penyiapan bahan, pencampuran, pengukusan, pencetakan, pembekuan dan penggorengan. Metode yang menghasilkan produk nugget yang terbaik yaitu nugget yang tidak saling menempel dan tidak hancur pada saat setelah proses pembekuan adalah yang dilakukan tahap pre-frying sebelum pembekuan.
Keyword: protein

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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