Judul: Physicochemical and Organoleptic Properties of Cookies with Fortification of Chicken Feet Flour
Abstrak: Ceker ayam merupakan hasil ikutan yang dihasilkan dari rumah potong ayam dengan volume yang cukup banyak. Ceker ayam tinggi akan zat gizi seperti protein, kalsium, dan fosfor. Cookies merupakan salah satu produk makanan yang digemari oleh semua kalangan. Pembuatan cookies fortifikasi tepung ceker ayam dimaksudkan sebagai alternatif produk makanan dengan nilai gizi yang dapat menunjang kesehatan manusia. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, organoleptik cookies fortifikasi tepung ceker ayam. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu fortifikasi tepung ceker ayam 0%, 10%, dan 20%. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Apabila ada pengaruh nyata maka dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata (P<0,05) pada kandungan protein, kalsium, kadar abu, warna, dan aroma pada uji hedonik dan uji mutu hedonik. Cookies dengan fortifikasi tepung ceker ayam sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik., Chicken claw is a by-product produced by a large volume of chicken slaughterhouses. Chicken feet are high in nutrients such as protein, calcium and phosphorus.Cookies is one of the food products that is loved by all circles. Making cookies Chicken claw flour fortification is intended as an alternative food product with nutritional value that can support human health. This study aims to analyze the physical, chemical, organoleptic characteristicscookies chicken feet flour fortification. The study used a completely randomized design (CRD) with one factor, namely 0%, 10%, and 20% chicken claw flour fortification. The data obtained were analyzed using analysis of variance (ANOVA). If there is a real effect then proceed with the Tukey test. The results showed significant differences (P<0.05) in the content of protein, calcium, ash content, color and aroma in the hedonic test and hedonic quality test.Cookies with chicken claw flour fortification of 10% obtained the best results for physicochemical and organoleptic analysis.
Keyword: chicken feet, cookies, physical properties, chemical properties, organoleptic properties

Judul: UTILIZATION OF LIVESTOCK BY-PRODUCT (OFFAL CHICKEN) AS MIXING INGREDIENTS CRACKERS MAKING
Abstrak: Jeroan ayam terdiri dari organ bagian dalam seperti usus, ampela, dan hati kecuali otot dan tulang. Secara umum jeroan mengandung zat gizi, diantaranya karbohidrat, protein, lemak, vitamin dan mineral. Vitamin yang terdapat pada jeroan adalah vitamin B, vitamin A, vitamin B12, dan asam folat. Sementara, mineral yang terkandung dalam jeroan diantaranya zat besi, kalium, magnesium, fosfor, seng. Kombinasi antara kerupuk dan bumbu diharapkan dapat meningkatkan nilai tambah dari jeroan ayam tersebut. Penelitian ini bertujuan untuk memanfaatkan hasil ikutan ternak (jeroan) ayam sebagai bahan campuran pembuatan kerupuk. Pembuatan kerupuk jeroan ayam ini dilakukan dilakukan tiga perlakuan dengan persentase yang berbeda. Uji yang dilakukan adalah uji organoleptik, uji fisik dan uji kimia. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) searah dengan penambahan konsentrasi jeroan ayam yang berbeda. Hasil analisis pada penelitian ini menunjukkan konsentrasi penambahan jeroan ayam tidak berbeda nyata terhadap kadar abu, kadar air, kadar lemak serta organoleptik. Penambahan konsentrasi jeroan ayam pada kerupuk dengan tingkat konsentrasi 10% memberikan hasil terbaik untuk nilai nutrisi dan organoleptik., Chicken offal consists of internal organs such as intestines, gizzard, and liver except for muscles and bones. In general, offal contain nutrients, including carbohydrates, protein, fat, vitamins and minerals. The vitamins found in offal are vitamin B, vitamin A, vitamin B12, and volatile acid. Meanwhile, the minerals contained in offal include iron, potassium, magnesium, phosphorus, zinc. The combination of crackers and spices is expected to increase the added value of the chicken innards. This study aims to utilize the by-products of poultry (offal) as a mixture for making crackers. The making of chicken offal crackers was carried out in three treatments with different percentages. The tests carried out were organoleptic tests, physical tests and chemical tests. The design used was a completely randomized design (CRD) with the addition of different concentrations of chicken offal. The result of the anlysis in the study showed that the concentration of chicken innards was not significantly different to the ash content, moisture content, fat content and organoleptic concentration. The addition of chicken viscera concentration in crackers with a concentration level of 10% gave the best results for nutritioal and organoleptic values.
Keyword: chicken offal, crackers, organoleptic

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.
Keyword: