Judul: Pemanfaatan Tepung Jerami Nangka (Artocarpus Heterophyllus Lmk.) Dalam Pembuatan Cookies Tinggi Serat
Abstrak: The objective of this research is to Develop Formula of Jackfruit Straw Flour in High Fiber Cookies Production. Straw is the part of jackfruit that unutilized. The process of jackfruit straw flour production involve cleaning the straw, blanching, soaking in sodium metabisulphyte, grinding the straw, dehidrying with drum drier, and milling the flour to reduce the size. The density kamba of the flour is 0,17 g/ml, and its yield is 11,78%. The jackfruit straw flour consists of 6,68% water; 4,38% ash; 7,86% protein; 6,13% fat; 81,6% carbohydrate; 16,72% soluble dietary fiber (SDF); 33,57% insoluble dietary fiber (IDF); and 50,29% total dietary fiber (TDF). Cookies is made by adding some jackfuit straw flour in order to fill high fiber condition, that is containing 6 g fiber per 100 g. The formulas are F0 (control), F1 (with 8% or 19 g jackfruit straw flour), F2 (with 9,5% or 23 g jackfruit straw flour), and F3 (with 11% or 27 g jackfruit straw flour). Total dietary fiber cookies ranging from 2,83%-12,72%. Addition of jackfruit straw flour has real effect to decrese quality of colour, aroma, taste, and texture of cookies. Addition of jackfruit straw flour has real effect to decerase acceptance of colour, taste, and texture of cookies. Additon of jackfruit straw flour has real effect to increase protein, SDF, IDF, and TDF content of cookies.
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Judul: Pemanfaatan Ampas Pengolahan Agar-agar Kertas Sebagai Tepung Berkadar Serat Tinggi (High Dietary Fiber) dan Aplikasinya pada Pembuatan Cookies.
Abstrak: Serat makanan atau dietary fiber dalam gizi merupakan topik penelitian yang banyak mendapat perhatian dari ilmuwan, karena hUbungannya dengan kesehatan manusia. Dalam beberapa dasawarsa terakhir ini penelitian mengenai serat makanan telah banyak diungkapkan oleh para ilmuwan. Serat makanan yang tidak tercerna mempunyai sifat positif bagi gizi dan metabolisme tUbuh, diantaranya adalah dapat mencegah gejala sembelit dan beberapa penyakit seperti mencegah penyakit jantung koroner, penyakit divertikular (infeksi pada bagian luar usus), mencegah kegemukan dan mencegah penyakit kanker usus besar (colon). Peranan serat makanan yang demikian penting bagi kesehatan manusia inilah yang telah menjadikan serat makanan semakin banyak dimanfaatkan, diantaranya adalah sebagai bahan pencampur makanan, minuman bahkan diet khusus untuk pelangsing tubuh. Serat makanan sebagai pencampur berbagai jenis makanan tidak hanya meningkatkan kadar serat produk makanan namun juga dapat menurunkan kandungan kalori makanan. Tujuan penelitian ini adalah mempelajari proses pembuatan tepung serat makanan dan pembuatan makanan berkadar serat tinggi dengan bahan subtitusi sebagian tepung terigu oleh tepung serat makanan dari ampas pengolahan agaragar kertas. Penelitian tahap pertama dilakukan untuk memperoleh tepung serat makanan dari ampas pengolahan agar-agar kertas dengan melakukan analisis kimia yang meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, serat kasar dan serat makanan. Penelitian tahap kedua dilakukan untuk mencoba penggunaan tepung serat makanan pada pembuatan cookies dengan mensubstitusi sebagian tepung terigu. Formulasi bahan penyusunnya terdiri dari tepung serat makanan dari ampas pengolahan agar-agar kertas 10 - 50 % dari 100 gram tepung terigu, tepung terigu 100 gram, tepung gula 50 gram, susu skim 20 gram, margarine 25 gram, mentega 25 gram, garam 0,6 gram, baking powder 0,8 gram, essense durian 0,5 gram, kuning telur 5 gram, pu ih telur 5 gram, dan vaniii 1 gram. Analisis kimia yang dilakukan meliputi kadar air, kadar lemak, kadar serat kasar dan kadar serat makanan. Sedangkan uji fisik yan dilakukan dengan uji organoleptik menurut uji hedonik (kesukaan).
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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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