Judul: Karakteristik fisik dan organoleptik tablet Effervercent putih telur bercitarasa lemon dengan konsentrasi Effervescent mix yang berbeda
Abstrak: Egg yolk contains high level of fat, that is different with albumen. Albumen doesn't contain fat, only protein, water, carbohydrate and mineral. Albumen effervescent tablet was made as a product that free cholesterol beverages. The objective of this research were to analyze physical and sensory properties of albumen effervescent tablets with addition of lemon essence. The experiment design was randomized block with three treatments (different effervescent mix concentration) and three groups. The result of Analysis of Variance (ANOVA) from all parameters showed that different formulation white egg effervescent tablet didn't have significant differences on granule compresibility, weight tablets uniformity, tablets hardness, tablets friability, tablets size thick, tablets diameter and tablets dissolving time (P>0,05). The granule compresibility mean is 24,39%, weight tablets uniformity mean is 2,47 gr, tablets hardness mean is 5,48 kg/cm2, tablets friablity mean is 0,41%, tablets size thick mean is 4,58 mm, tablets diameter mean is 26,17 mm and tablets dissolving time mean is 7,67 minutes. Concentration of effervescent mix also didn't have significant effect on sensory property of the tablets that included tablets form, flavor, dissolving time, color, taste and general value mean is 4,81 (like); 4,49 (rather like); 3,41 (not like); 4;53 (like); 4,11 (rather like) and 4,21 (rather like).
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Judul: Sifat fisik dan fungsional tepung putih telur ayam ras dengan penambahan taraf asam sitrat yang berbeda
Abstrak: This study was aimed to examine physical and functional characteristic of hen albumen powder in different citric acid adding to hen albumen (1.9, 2.8 and 5.3 %). This research was carried out at poultry science laboratory and animal product technology laboratory. 45 hen egg with one daily old were used in this study. The experimental design was randomized complete block design. The collected data was analyzed using analysis of variance (ANOVA) which was followed by the Duncan’s test for any significant result. The result showed that different citric acid adding has very significantly effect (P<0.01) to foaming capacity and foaming stability of hen albumen powder.
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Judul: Pendugaan Curah Hujan Dengan Bayesian Network Studi Kasus: Curah Hujan di Daerah Indramayu
Abstrak: The objective of this study was to built the probabilistic modeling and to compare the Bayesian Networks (BNs) method which considers the spatial dependencies among variables for predict rainfall to Auto Regressive Integrated Moving Average (ARIMA) method which assumes the spatial independencies among variables. This research use rainfall data of 14 stations in period 1979 to 2001 in Indramayu, West Java. A network is generated by K2 algorithm, and this networks is used to built probabilistic model using multinomial BNs. The rainfall prediction is based on the combination of Gaussian BNs and ARIMA (BNARIMA). The result shows that BNARIMA is more effective to represent the spatial dependencies among the stations and to predict rainfall than ARIMA.
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