Judul: Karakteristik Kimia Sosis Asap dengan Bahan Baku Campuran Daging dan Lidah Sapi Selama Penyimpanan Dingin (4-8oC)
Abstrak: Smoked sausage is one of sausage which is smoked in processing. Smoked sausage can be made from any combination kind of meats, such as meat and beef tongue. Beef tongue has a high nutrition value, however, its utilizing still low. Smoke processing can improve sausage quality such as flavor and shelf-life during cold storage. The purpose of this research was to study the chemical characteristics of smoked sausage of beef meat and tongue mixture as based materials during cold storage. The observed variables were moisture, protein, fat, ash, carbohydrate and phenol content. The data was analyzed by using a block randomized design with 3x3 factorial and three periods manufacture of smoked sausage as block. The result of this research showed that mixture of beef meat and tongue and storage time could reduced protein content of smoked sausage. However, mixture of beef meat and tongue and storage time did not give significantly effects on moisture, fat, ash and carbohydrate content. Interaction between mixture of beef meat and tongue and storage time weren’t significantly different on overall of the observed variables. Phenol content of smoked sausage reduced after seven days cold storage.
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Judul: Karakteristik Sifat Fisik, Kimia, Dan  Organoleptik Sosis  Sapi Dengan Pe rendaman Dalam Substrat  Antimikroba  Lactobacillus sp.  (1A5) Pada Penyimpanan  Suhu Dingin
Abstrak: Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been conducted, it is now known that nitrite contains elements that are carcinogenic, therefore further researches has been conducted to find an alternative for nitrite as a food preservative. Antimicrobial Subtract from Lactic Acid Bacteria Lactobacillus sp. (1A5) are suspected to be a natural form of alternative preservatives. Those conducted research are designed to study and explore the sausages physical, chemical, and sensory characteristics of the product, with submersion the sausages in antimicrobial subtract, then storing them at different period of time in refrigerated storage. This research gave a variety of result. The pH and peroxide level were very influenced by those two methods, while the water absorption was influenced by the different period of time method, only. Those two methods were not significantly affected to physical and chemical component. The sensory test has a different result in every criteria of quality, except the ooze level and firmness that are not significantly different.
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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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