Judul: Kandungan nutrisi dan kadar kolesterol daging domba garut masa menyusu (Milk Lamb), muda (lumb) dan dewasa (Mutton)
Abstrak: Sheep meat is the god source of essential amino acids and other important nutrients for human growth. However, there is a controversial myth that mutton contains cholesterol which can generate a cardiovascular disease. Sheep m& is divided into milk lamb: lamb and muttoe milk lamb is derived h m pre-weaned lamb. Lamb is derived from post-weaned lamb with age is no more than one year. Mutton is derived from adult sheep. It has been known that the younger the sheep, the lesser the lipid content of the meat And so the cholesterol content of the meat.
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Judul: Kadar kolesterol daging domba garut menyusui lepas sapih dan dewasa dengan cara pemasakan yang berbeda
Abstrak: There is a myth that cholesterol as lipids component of the meat can cause an aterosclerosis. However, it has been known that as the sheep getting older, the higher the cholesterol content of its meat and it has been expected that the cooking method might reduce the meat cholesterol content. Therefore, to establish the consumer confidence on the nutritional quality of the sheep meat, a research was conducted to examine the cholesterol content of milk lamb (age less than 3 months), lamb (age about 8 months), and mutton (barren ewe age more than 3 years) of Garut Sheep at diierent cooking methods (grill, steaming, and boiling). Three milk lambs, three lambs, and two mutton were used in this experiment. The experiment was conducted as a factorial experiment and designed as a completely Randomized design. Any significant results were further analysed using the Least Square Means test. The results indicated that all cooking methods were able to reduce the cholesterol content of the sheep meat (P<0.05). The younger the sheep the lesser the meat cholesterol content (Pi 0.05). The cholesterol content after grilling, boiling, and steaming of milk lamb were 5.77,7,14,2,72 mgs, of lamb were 34.07,41.45, and 19.28 mgs, and of mutton were 107.63, 139.87, and 84.95 mgs per 100 gram of meat respectively. The grilling method reduced the meat cholesterol content about 33 to 50 %, the boiling method reduced the meat cholesterol content about 19 to 35 % and the steaming method reduced the meat cholesterol content about 61 to 75 %. Keywords : cholesterol, milk lamb, lamb, mutton, grill, boil, steam
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Judul: Elektrodeposisi Film Tipis Semikonduktor Cu2ZnSnS4 (CZTS) pada Substrat Kaca ITO
Abstrak: Semiconductor Cu2ZnSnS4 (CZTS) thin film that can be used as absorber layers on solar cell module was made via electrodeposition method. CZTS thin film was electrodeposited on the surface of a silicate glass coated with a thin layer of indium tin oxide (ITO). Deposition process was done using potentiostatic mode at room temperature with a potential of 1.05 V for 30, 45, and 60 minutes, followed with annealing the film at 2 different temperatures, 500 ºC using furnace and 180 ºC using hot plate, both treatments for 45 minutes in N2/H2S atmosphere. The X-ray difractograms were analyzed using Match 2 program and showed that the CZTS thin films had kesterit crystalline structure, with a low percentage of CZTS phase. The thin film also contained secondary phases such as Cu2S, ZnS, and SnS. The obtained CZTS thin films had a thickness between 1.039 and 1.676 μm. Absorption study showed that the band gap energy of CZTS thin films which was annealed using furnace ranged from 1.50 to 1.52 eV, whereas that annealed using the hot plate was not observed. The band gap energy value showed that CZTS thin films can be used as sunlight absorber layers on solar cell. The formation of CZTS crystal film on this investigation was effectively performed using furnace annealing process at a temperature of 500 ºC with deposition time of 45 minutes.
Keyword: Thin film, Electrodeposition, Cu2ZnSnS4