Judul: Physical and Organoleptic Properties of Cow’s Milk Yogurt with The Additional of Telang Flower (Clitoria ternatea).
Abstrak: Milk is a perishable product that requires further processing such as making yogurt. Yogurt is a dairy product made by adding lactic acid bacteria, namely Streptococcus thermophilus and lactobacillus bulgaricus. Telang flower is a source of antioxidants as well as a natural blue dye that is commonly found in Indonesia. This study aims to analyze the physical and organoleptic properties of cow's milk yogurt with the addition of telang flower. Physical properties test included pH value, viscosity, titrated total acid, and Aw value, as well as organoleptic test which included color, taste, aroma and texture. This study used a completely randomized design (CRD) with different percentages, namely 0%, 2.5%, and 5%. The results showed that the addition of telang flower extract in yogurt had a significant effect (P<0.05) on the value of pH, viscosity, and total acid titration (TAT) but had no significant effect (P>0.05) on water activity. The results of organoleptic test addition of telang flower extract only had a significant effect (P<0.05) on color. The best percentage was found in the addition of 5 % of the pea flower extract treatment, Susu merupakan produk yang mudah rusak sehingga memerlukan pengolahan lebih lanjut seperti pembuatan yogurt. Yogurt adalah salah satu produk olahan susu yang dibuat dengan cara menambahkan bakteri asam laktat yaitu Streptococcus thermophilus dan lactobacillus bulgaricus. Bunga telang merupakan sumber antioksidan sekaligus pewarna biru alami yang banyak ditemui di Indonesia. Penelitian ini bertujuan menganalisis sifat fisik dan organoleptik yogurt susu sapi dengan penambahan bunga telang. Uji sifat fisik meliputi nilai pH, viskositas, total asam tertitrasi, dan nilai Aw, serta uji organoleptik yang meliputi warna, rasa, aroma dan tekstur. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan persentasi berbeda yaitu 0%, 2.5%, dan 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang pada yogurt berpengaruh nyata (P<0.05) terhadap nilai pH, viskositas, dan total asam tertitrasi (TAT) tetapi tidak berpengaruh nyata (P>0.05) terhadap aktivitas air. Hasil uji organoleptik penambahan ekstrak bunga telang hanya berpengaruh nyata (P<0.05) terhadap warna. Persentasi terbaik ditemukan pada perlakuan penambahan ekstrak bunga telang sebanyak 5%.
Keyword: characteristic organoleptic, characteristic physic, telang flower, yogurt

Judul: Physicochemical and Organoleptic Properties of Cow's Milk Kefir with Addition of Butterfly Pea Flower Extract (Clitoria ternatea)
Abstrak: Kefir merupakan hasil fermentasi susu sapi dengan menggunakan starter yang terdiri dari kumpulan bakteri dan khamir yang bersifat non-patogen. Bunga telang mengandung zat antosianin yang dapat berperan sebagai pewarna alami dan antioksidan. Konsentrasi ekstrak bunga telang yang ditambahkan adalah 0%; 2,5%; dan 5% dengan tiga kali pengulangan. Sifat fisikokimia yang diuji adalah pH, viskositas, aktivitas air, kadar protein, kadar lemak, dan kadar air. Pengujian organoleptik dilakukan dengan uji hedonik dan mutu hedonik meliputi atribut warna, rasa, aroma, dan kekentalan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang pada kefir berpengaruh nyata terhadap nilai viskositas. Uji hedonik menunjukkan bahwa penambahan ekstrak bunga telang berpengaruh nyata pada warna dan aroma kefir, lalu pada uji mutu hedonik berpengaruh nyata terhadap atribut warna, aroma, rasa, dan kekentalan. Konsentrasi terbaik ditemukan pada perlakuan 5% penambahan ekstrak bunga telang., Kefir is fermented milk using a starter consisting of a collection of bacteria and yeast that are non-pathogenic. Butterfly pea flower contains anthocyanin substances that can act as natural dyes and antioxidants. The concentration of the added butterfly pea flower extract was 0%; 2.5%; and 5% with three repetitions. The physicochemical properties tested were pH, viscosity, water activity, protein content, fat content, and water content. Organoleptic testing is done by hedonic test and hedonic quality includes color, taste, aroma, and viscosity attributes. The design used was Completely Randomized Design. The results showed that the addition of butterfly pea flower extract had a significant effect on the viscosity value. The hedonic test showed that the addition of telang flower extract had a significant effect on the color and aroma of kefir, then the hedonic quality test had a significant effect on the attributes of color, aroma, taste, and viscosity. The best concentration was in the treatment of 5% butterfly pea flower extract.
Keyword: Butterfly pea flower, kefir, organoleptic, physicochemical

Judul: Zero-inflated negative binomial models in small area estimation.
Abstrak: The problem of over-dispersion in Poisson data is usually solved by introducing prior distributions which lead to negative binomial models. Poisson data sometime is also suffered by excess zero problems, a condition when data contains too many zero or exceeds the distribution's expectation. Zero Inflated Negative Binomial (ZINB) method can be utilized to solve such problems. This paper demonstrates the adaption of ZINB methods in Small Area Estimation with excess zero data. It is shown that the excess zero problem has substantially influenced the Empirical Bayes (EB) estimates, and the adaption of ZINB methods has improved the precision and reliability of the estimates. Key Words: Small Area Estimation, Zero-Inflation, Poisson-Gamma, Negative Binomial Regression, Empirical Bayes
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