Judul: Physicochemical and Organoleptic Properties of  Chicken Processed Meat Using Packaging Retort Pouch
Abstrak: Pengemasan menggunakan retort pouch dapat mempengaruhi sifat fisikokimia dan organoleptik produk olahan. Penelitian ini bertujuan untuk mengkaji sifat fisikokimia dan organoleptik daging ayam olahan sambal taichan yang dikemas menggunakan kantong retort dan disimpan di suhu ruang. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial (2 x 3) dengan faktor pertama adalah metode pengemasan terdiri atas 2 jenis, yaitu: retort pouch dan polipropilen (sebagai pembanding). Faktor kedua adalah penyimpanan yang terdiri atas 3 taraf, yaitu: 0, 7, dan 14 hari. Hasil penelitian menunjukkan bahwa pengemas retort pouch menghasilkan pH daging ayam olahan sambal taichan yang lebih tinggi (p<0,05) daripada yang dikemas polipropilen selama penyimpanan 7 dan 14 hari. Daging ayam olahan sambal taichan yang dikemas menggunakan retort pouch memiliki nilai aw dan kadar air lebih tinggi (p<0,05) daripada yang dikemas menggunakan polipropilen. Lama penyimpanan memberikan pengaruh nyata (p<0,05) terhadap kandungan malonaldehida pada daging ayam olahan sambal taichan. Hasil uji skoring menunjukkan bahwa perlakuan kemasan dan lama penyimpanan memberikan pengaruh nyata (p<0,05) terhadap kriteria mutu bau busuk daging ayam olahan sambal taichan. Berdasarkan mutu fisikokimia dan organoleptik produk daging ayam olahan sambal taichan yang dikemas menggunakan retort pouch lebih stabil daripada menggunakan kemasan polipropilen selama penyimpanan 14 hari., Packaging with retort pouch can impair the physico-chemical and organoleptic properties of the processed products. This study aims to investigate the physicochemical and organoleptic properties of processed chicken meat with Taichan sauce that is packaged in retort pouch and stored at room temperature. A fully randomized design (CRD) with a factorial pattern (2 x 3) was used in this study, the first factor being the packaging method, which consisted of 2 types, namely: retort pouches and polypropylene (for comparison). The second factor is the retention, which consists of 3 levels, namely: 0, 7 and 14 days. The results showed that the retort pouch packaging resulted in a higher pH of processed chicken with Taichan sauce (p<0.05) than the polypropylene that was packaged for 7 and 14 days of storage. Chicken processed with Taichan chilli that was packaged using a retort bag had a higher aw value and water content (p<0.05) than that packaged using polypropylene. Storage time had a significant impact (p<0.05) on malonaldehyde content in processed chicken with Taichan sauce. The results of the scoring test showed that package handling and storage time had a significant impact (p <0.05) on the putrid smell quality criteria of processed chicken with Taichan sauce. Processed chicken meat products with Taichan sauce packaged in retort pouch were more stable when stored for 14 days than in polypropylene packaging based on physicochemical and organoleptic quality.
Keyword: Fisikokimia, Olahan Ayam, Oraganoleptik, Retort pouch, Sambal Taichan

Judul: Physical and Organoleptic Properties of Chicken Meat with Different Packaging and Storage Time at Refrigerator Temperature
Abstrak: Daging ayam merupakan salah satu makanan yang memiliki nilai gizi yang tinggi, karena mengandung zat yang berguna bagi tubuh yaitu mengandung karbohidrat, protein, lemak, mineral, dan zat lainnya. Kandungan gizi yang tinggi dan sifat kimiawi daging ayam membuat daging cepat rusak. Kerusakan daging ayam biasanya disebabkan oleh aktivitas mikroba yang mengakibatkan terbentuknya lendir, perubahan aroma, warna, dan rasa. Upaya yang dapat dilakukan untuk meminimalkan kerusakan daging ayam adalah pengemasan dan pendinginan. Penelitian ini bertujuan untuk mengetahui sifat fisik dan organoleptik daging ayam dengan jenis pengemasan dan waktu penyimpanan yang berbeda. Penggunaan kemasan plastik PE (Polyethylen), PP (Polypropylen), dan wrap untuk daging ayam dengan waktu penyimpanan 0, 2, 4, 6, dan 8 hari pada refrigerator bersuhu 0-1℃. Analisis fisik yang diamati meliputi pH, aw, kadar air, dan susut masak. Analisis sensoris yang diamati meliputi warna, tekstur, dan aroma. Rancangan analisis statistik yang diamati adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial. Rancangan analisis uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Hasil menunjukkan bahwa penggunaan plastik PE (Polyethylen), PP (Polypropylen), dan wrap sebagai kemasan daging ayam tidak berpengaruh terhadap semua sifat fisik, tetapi berpengaruh (P < 0,05) terhadap sifat organoleptik. Secara Organoleptik, daging ayam masih layak dikonsumsi sampai 4 hari penyimpanan menggunakan plastik PE dan wrap, dan 6 hari penyimpanan menggunakan plastik PP., Chicken meat is one of the foods that have high nutritional value, because it contains substances that are useful for the body, namely carbohydrates, proteins, fats, minerals, and other substances. The high nutritional content and chemical properties of chicken meat make the meat spoil quickly. Damage to chicken meat is usually caused by microbial activity which results in the formation of mucus, changes in aroma, color, and taste. Efforts that can be made to minimize damage to chicken meat are packaging and cooling. This study aims to determine the physical and organoleptic properties of chicken meat with different types of packaging and storage time. The use of PE (Polyethylen), PP (Polypropylen), and wrap plastic packaging for chicken meat with storage times of 0, 2, 4, 6, and 8 days in a refrigerator at 0-1℃. Physical analysis observed included pH, aw, water content, and cooking loss. Sensory analysis observed included color, texture, and aroma. The statistical analysis design observed was Completely Randomized Design (CRD) with a factorial pattern. The design of the organoleptic test analysis used the Kruskal-Wallis non-parametric test. The results showed that the use of PE (Polyethylen), PP (Polypropylen), and wrap plastics as packaging for chicken meat did not affect all physical properties, but had an effect (P < 0.05) on organoleptic properties. Organoleptically, chicken meat is still suitable for consumption up to 4 days of storage using PE plastic and wrap, and 6 days of storage using PP plastic.
Keyword: chicken meat, PE plastic, PP plastic, Wrap plastic

Judul: Penentuan Bilangan Reproduksi Dasar dengan Menggunakan Matriks Next Generation pada Model West Nile Virus
Abstrak: West Nile Virus known as WNV is a virus of flaviviridae family which is found in temperate and tropical regions of the world. This virus is transmitted by infected mosquitoes. It can cause inflammation of the brain human. Currently, vaccine against WNV infection is not available so that people should have information about WNV to prevent WNV. This paper produces a disease free fixed point ( Ε₀ ). Stability of Ε₀ is determined by basic reproduction number ( R₀ ), i.e. spectral radius of next generation matrix. The fixed point Ε₀ is stable if R₀ < 1 and unstable if R₀ > 1 . In the poor environmental conditions, the population of infected mosquitoes increases so that free disease condition can’t be hold. To decrease the transmission of WNV, it requires R₀ < 1 so that disease free condition can be achieved. It needs increasing natural mortality rate of mosquitoes.
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