Judul: Images of Meat Levels and Foreign Object in Preserved Meatballs by Ultrasonography, Radiography, and Electric Tomography
Abstrak: Pencitraan ultrasonografi dan radiografi digital dapat dimanfaatkan untuk menganalisis komposisi makanan dan bahaya fisik pada produk pangan. Namun, terdapat teknik pencitraan lain yang lebih murah, ukurannya kecil, sederhana, dan tidak menimbulkan radiasi yaitu electrical impedance tomography (EIT). Penelitian ini bertujuan menganalisa kadar daging dan mendeteksi benda asing pada bakso dengan memanfaatkan teknik pencitraan ultrasonografi, radiografi digital dan EIT. Selain itu juga mengamati daya simpan bakso tanpa bahan pengawet atau dengan bahan pengawet pada penyimpanan suhu ruang. Bakso dibuat dengan empat fomulasi yaitu 0%, 25%, 50%, dan 75% daging dan tiga kelompok yaitu bakso kontrol, bakso boraks, dan bakso formalin. Gotri besi dan manik-manik plastik digunakan sebagai model benda asing. Setiap bakso dievaluasi nilai ekogenisitas dan opasitasnya menggunakan software ImageJ dan dibandingkan sesuai dengan formulasinya. Daya simpan bakso kontrol lebih pendek dibandingkan dengan bakso yang menggunakan bahan pengawet. Ultrasonografi mampu membedakan bakso dengan atau tanpa bahan pengawet berdasarkan nilai ekogenisitasnya. Ultrasonografi sulit untuk mendeteksi kadar daging bakso namun radiografi dapat membedakan kadar daging bakso berdasarkan nilai opasitasnya. Benda asing dapat terdeteksi oleh citra radiografi dan EIT, namun tidak oleh USG. Nilai resistivitas besi dan plastik pada EIT tinggi, serta kontras resistivitas kadar daging pada bakso tidak homogen., Ultrasound imaging and digital radiography can be used to analyze food composition and physical hazards in food products. However, there is another imaging technique that is cheaper, small in size, simple, and does not cause radiation, namely electrical impedance tomography (EIT). This study aims to analyze the content of meat and detect foreign objects in meatballs by utilizing ultrasound imaging techniques, digital radiography, and EIT. In addition, it also observed the storability of meatballs without preservatives or with preservatives at room temperature storage. Meatballs were made with four formulations, namely 0%, 25%, 50%, and 75% meat and three treatments, namely control meatballs, borax meatballs, and formalin meatballs. Cast iron and plastic beads were used as models of foreign bodies that embeded in the meatballs. Each meatball was evaluated for its echogenicity and opacity values using ImageJ software and compared between the groups. The storability of control meatballs was shorter than i that of meatballs that used preservatives. Ultrasound was able to difference meatballs with or without preservatives based of ecogenicity value. Ultrasound was difficult to show the difference in the meat content of meatballs, however radiogram can differentiate meat content based of opacity value. Foreign object in the form of iron and plastic beads can be detected by radiographic and EIT images, but not by ultrasound. The resistivity value of iron and plastic at EIT is high, and resistivity contrast of meat content in meatballs is not homogeneous.
Keyword: EIT, foreign bodies, meatball, radiography, ultrasonography

Judul: Physicochemical and Microbiological Characteristics of Meatballs a Mixture of IPB D1 Chicken Meat and Local Indonesian Rabbit Meats
Abstrak: Penelitian ini bertujuan untuk menganalisis sifat fisik, kimia, mikrobiologi dan organoleptic bakso campuran daging ayam IPB D1 dengan kelinci lokal Indonesia. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 4 ulangan. Jika perlakuan menunjukan perbedaan nyata dilanjutkan dengan uji Tukey dan kualitas organoleptik diuji dengan menggunakan uji Kruskal- Wallis. Penelitian ini bertujuan untuk menganalisis kualitas fisikokimia, mikrobiologi dan organoleptik bakso campuran daging ayam IPB D1 dan kelinci lokal indonesia. Parameter yang diamati adalah kualitas fisik yaitu pH, susut masak, daya menyerap air, kekenyalan, kualitas kimia yaitu kadar air, abu, lemak, protein, karbohidrat, mineral, dan kolesterol, kualitas mikrobiologi yaitu total plate count, total Escherichia coli dan organoleptik dengan hedonik dan mutu hedonik. Hasil penelitian menunjukkan bakso dengan tiga formulasi yang berbeda berbeda memberikan perbedaan yang signifikan pada kualitas fisik, kadar lemak, protein, karbohidrat, mineral, kolesterol, kualitas mikrobiologi dan nilai hedonik pada organoleptik (P<0,05). Kadar air, kadar abu, dan mutu hedonik tidak memberikan hasil yang berbeda pada ketiga perlakuan bakso. Hasil penelitian menyimpulkan penggunaan 50% daging ayam IPB D1 + 50% daging kelinci untuk komposisi bakso menunjukkan hasil yang lebih efektif dibandingkan dengan perlakuan lainnya berdasarkan parameter sifat fisik, kimia, mikrobiologi, dan uji organoleptik., This study analyzes meatballs' physical, chemical, microbiological, and organoleptic properties mixed with IPB D1 chicken meat and local Indonesian rabbit. This study used a randomized block design (RBD) with three treatments and four replications. If the treatment showed a significant difference, continued with the Tukey test and the organoleptic quality was tested using the Kruskal-Wallis test. This study analyzes meatballs' physicochemical, microbiological, and organoleptic qualities mixed with IPB D1 chicken meat and local Indonesian rabbit. Parameters observed were physical quality, i.e., pH, cooking loss, water absorption, and elasticity; chemical quality, i.e., water content, ash, fat, protein, carbohydrates, minerals, and cholesterol; microbiological quality, i.e., total plate count, total Escherichia coli and organoleptic with hedonic and hedonic quality. The results showed that meatballs with three different formulations significantly differed in physical quality, fat levels, protein, carbohydrates, minerals, cholesterol, microbiological quality, and hedonic value on organoleptic (P<0.05). Moisture content, ash content, and hedonic quality did not give different results for the three meatball treatments. The study concluded that 50% IPB D1 chicken meat + 50% rabbit meat for meatball composition showed more effective results than other treatments based on physical, chemical, microbiological, and organoleptic parameters.
Keyword: bakso kelinci, daging ayam IPB D1, fisikokimia, IPB D1 chicken meat, physicochemical, rabbit meatballs

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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