Judul: Characteristics of Fermented Shrimp Carapace Hydrolyzate using a Lactic Acid Bacteria Starter from Bekasam
Abstrak: Karapas udang merupakan hasil samping dari industri pengolahan udang yang berpotensi dimanfaatkan menjadi produk bernilai tambah diantaranya adalah kitin dan hidrolisat melalui proses fermentasi. Penelitian ini bertujuan menentukan pengaruh lama fermentasi yang berbeda terhadap karakteristik mikrobiologis dan kimiawi serta profil asam amino dan astaxanthin pada hidrolisat karapas udang terpilih. Bubuk karapas udang sebanyak 10 gram ditambah 6,5% (b/b) glukosa, 100 mL akuades, dan 10% (v/b) starter campuran tiga jenis isolat BAL (Lactobacillus plantarum SK(5), Lactobacillus plantarum NS(9), dan Pediococcus pentosaceus BP(20)) kemudian difermentasi. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap dengan faktor lama fermentasi (5, 10 dan 15 hari) terhadap nilai pH, total asam tertitrasi (TAT), Total bakteri asam laktat (BAL), kadar kalsium, dan protein. Perlakuan terpilih selanjutnya dianalisis asam amino dan astaxanthin. Lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total bakteri asam laktat, total asam tertitrasi, nilai pH, kadar kalsium dan kadar protein pada hidrolisat karapas udang. Fermentasi selama 15 hari adalah perlakuan terpilih karena menunjukkan nilai total asam tertitrasi tertinggi (2,77%) dan pH terendah (6,16). Astaxanthin tidak terdeteksi pada hidrolisat setelah difermentasi. Hidrolisat karapas udang terpilih memiliki asam amino yang didominasi oleh alanin (2,33 mg/g bahan)., Shrimp carapace is a by-product of the shrimp processing industry which has the potential to be used as value-added products including chitin and hydrolyzate through a fermentation process. The aim of this study was to determine the effect of different fermentation times on the microbiological and chemical characteristics, as well as the amino acid and astaxanthin profiles, in selected shrimp carapace hydrolysates. Ten grams of shrimp carapace powder plus 6,5% (w/w) glucose, 100 mL of distilled water, and a 10% (v/w) mixture of starter isolates Lactobacillus plantarum SK(5), Lactobacillus plantarum NS(9), and Pediococcus pentosaceus BP(20) were then fermented. The experimental design used was a completely randomized design with fermentation time factors (5, 10, and 15 days) on pH, total titrated acid (TTA), total lactic acid bacteria (LAB), calcium levels, and protein. The selected treatments were then analyzed for amino acids and astaxanthin. Different fermentation times had a significant effect on total lactic acid bacteria, total titrated acid, pH, calcium content, and protein content in hydrolyzed shrimp carapace. Fermentation for 15 days was the chosen treatment because it showed the highest total titrated acid value (2,77%) and the lowest pH (6,16). Astaxanthin was not detected in the hydrolysate after it was fermented. Selected shrimp carapace hydrolysate had an amino acid profile dominated by alanine (2,33 mg/g material).
Keyword: fermentation, lactic acid bacteria, shrimp carapace hydrolysate, shrimp carapace

Judul: Silage Characteristics of Goldfish Offal with Starter Addition of Lactobacillus plantarum SK(5) and Pediococcus pentosaceus BP(20)
Abstrak: Silase adalah produk cair yang dapat dibuat melalui proses fermentasi spontan dan starter. Penelitian ini bertujuan untuk menentukan karakteristik mikrobiologis dan kimiawi selama fermentasi silase jeroan ikan mas secara spontan dan dengan penambahan starter L. plantarum SK(5) dan P. pentosaceus BP(20). Fermentasi dilakukan selama 15 hari (H0, H5, H10, dan H15) dan data yang dianalisis meliputi total bakteri asam laktat (BAL), kadar total asam tertitrasi (TAT), dan nilai pH. Silase jeroan ikan mas spontan memiliki total BAL 7,85 - 9,11 cfu/mL, kadar TAT 0,32%-1,54%, dan nilai pH 6,07-4,28. Silase jeroan ikan mas menggunakan starter memiliki total BAL 8,07 – 9,29 cfu/mL, kadar TAT 0,68%- 1,97%, dan nilai pH 6,07-4,18. Total asam amino pada silase jeroan ikan mas spontan memiliki nilai yang lebih tinggi dari pada silase jeroan ikan mas menggunakan starter. Asam amino tertinggi pada kedua perlakuan yaitu asam glutamat, asam aspartat dan lisin., Silage is a liquid product that can be made through spontaneous and starter fermentation processes. This study aimed to determine the microbiological and chemical characteristics during spontaneous fermentation of carp offal silage and with the addition of L. plantarum SK(5) and P. pentosaceus BP(20) starters. Fermentation was carried out for 15 days (H0, H5, H10, and H15) and the data analyzed included total lactic acid bacteria (LAB), total titratable acid (TAT) levels, and pH values. Spontaneous carp offal silage had total LAB of 7.85-9.11 cfu/mL, TAT levels of 0.32%-1.54%, and pH values of 6.07-4.28. Silage of carp offal using starter had total LAB 8.07-9.29 cfu/mL, TAT levels of 0.68%-1.97%, and pH values of 6.07-4.18. Total amino acids in spontaneous carp offal silage had a higher value than carp offal silage using starter. The highest amino acids in both treatments were glutamic acid, aspartic acid and lysine.
Keyword: silase, karakterisasi, Lactobacillus plantarum SK(5), Pediococcus pentosaceus BP(20)

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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