Judul: Physicochemical Characteristics of Smoked Broiler Chickens with Honey Addition and Different Smoking Duration.
Abstrak: Daging ayam broiler merupakan salah satu produk yang mudah rusak dan memiliki umur simpan pendek. Salah satu alternatif yang dapat dilakukan untuk memperpanjang umur simpan yaitu dengan menggunakan metode pengasapan dengan penambahan madu pada proses marinasi. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan madu dan lama pengasapan terhadap sifat fisikokimia ayam broiler asap. Penelitian ini menggunakan rancangan acak kelompok pola faktorial dengan dua faktor. Faktor pertama adalah penambahan madu (0%, 5%, dan 10%). Faktor kedua adalah lama pengasapan (3, 6, dan 9 jam). Variabel fisikokimia yang diukur adalah susut masak, kadar air, pH, aw dan tekstur. Data fisikokimia dianalisis menggunakan analisis varians (ANOVA). Penambahan madu pada proses pembuatan ayam broiler asap tidak mempengaruhi nilai susut masak, pH, aw dan tekstur, namun dapat menurunkan kadar air. Peningkatan lama pengasapan meningkatkan susut masak dan menurunkan kadar air. Penambahan konsentrasi madu 10% dan lama pengasapan 9 jam merupakan perlakuan yang terbaik karena dapat menurunkan kadar air pada daging ayam broiler asap yang berpotensi meningkatkan stabilitas produk selama penyimpanan., Broiler chicken is a perishable product and has a short shelf life. An alternative that can be done to extend the shelf life is by uses the smoking method with the addition of honey in the marinade process. This study aims to analyze the effect of adding honey and smoking time on the physicochemical properties of smoked broilers. This study used a factorial randomized block design with two factors. The first factor is the addition of honey (0%, 5%, and 10%). The second factor is the length of smoking (3, 6, and 9 hours). The physicochemical variables measured were cooking loss, moisture content, pH, aw, and texture. Physicochemical data were analyzed using analysis of variance (ANOVA). The addition of honey in the process of making smoked broilers did not affect the cooking loss value, pH, aw and texture, but could reduce the water content. Increasing the smoking time increases the cooking loss and decreases the water content. The addition of 10% honey concentration and smoking time of 9 hours is the best treatment because it can reduce the moisture content of smoked broiler meat which has the potential to increase product stability during storage.
Keyword: Ayam Broiler, Madu, Pengasapan, Sifat Fisikokimia

Judul: Sifat Fisik Daging Dada Ayam Broiler Pada Berbagai Lama Postmortem di Suhu Ruang
Abstrak: Chickens meat is inclusive of food substance that easy to destroy or rotten. Breast meat will be the focus in this research. Long time of postmortem affected decrease of meat quality especially on physical properties. The acceptability of poultry muscle as food depends largerly upon chemical, physical and structural changes that occur in muscle as it converted to meat. This experiment was carried out to investigate decrease of meat quality (physical properties) in various time of postmortem.The aim of this research is to learn meat of chickens physical properties at various long time postmortem (0, 2, 4, 6 and 8 hours) and to know meat quality until 8 hours postmortem. Completely Block Randomized Design was used in this experiment. Treatment of this experiment is time of postmortem (0, 2, 4, 6 and 8 hours) and different day at slaughtering as block design consist of three block. If any significant different (p<0,05) betwen treatments were than compared by using contrast polinomial orthogonal test. The observed variable are pH, water content, water holding capacity (WHC) and water activity. The results shows that long time postmortem affected to water content value, and very affected to pH value, and water activity, but not affected to water holding capacity. This research shows that long time postmortem 0 – 8 hours results that pH mean ranged from 5,76 – 5,4, water content ranged from 74,50 – 73,90, WHC mean ranged from 95,27 - 93,75 and water activity ranged from 0,985 – 0,960. Average value on pH, water content and water activity changes following linier pattern with correlation coefficient are negatively. This mean that long time postmortem will be decreasing pH value, water content value and water activity value.
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Judul: igenvalues and Eigenvectors of Tridiagonal Matrix with Non Constant and Recurrent Diagonal Entries.
Abstrak: Matriks tridiagonal adalah suatu matriks yang mempunyai entri-entri bernilai nol kecuali pada diagonal utama, di bawah diagonal utama (subdiagonal) dan di atas diagonal utama (superdiagonal). Entri pada diagonal utama tidak konstan dan berulang. Setiap entri pada matriks tridiagonal ini adalah bilangan kompleks. Dalam karya ilmiah ini, akan dibuktikan 3 teorema untuk menentukan nilai eigen dengan 2 kasus dan 1 teorema untuk menentukan vektor eigen. Teorema pertama menentukan polinomial karakteristik dari matriks tridiagonal. Polinomial karakteristik dari matriks tridiagonal tersebut digunakan untuk menentukan nilai eigen pada teorema kedua dan ketiga serta menentukan vektor eigen pada teorema keempat
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