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: Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Kandungan Malondialdehida Ayam Panggang dengan Bumbu Marinasi yang Berbeda
Abstrak: Penelitian ini bertujuan menganalisis karakteristik sifat fisikokimia, aktivitas antioksidan, dan kadar senyawa malondialdehida pada daging ayam panggang dengan perlakuan bumbu marinasi yang berbeda. Penelitian ini menggunakan ayam broiler bagian paha atas yang dimarinasi dengan bumbu sesuai perlakuan selama 12 jam. Ayam marinasi dipanggang di atas pemanggangan hingga suhu internal mencapai 70 °C dan setiap 5 menit ayam dibalik selama proses pemanggangan. Hasil penelitian menunjukkan bahwa penggunaan bumbu marinasi yang berbeda pada ayam panggang tidak berpengaruh nyata terhadap sifat fisikokimia yang meliputi kadar air, pH, dan daya putus, aktivitas antioksidan yang meliputi aktivitas penghambatan radikal DPPH dan kapasitas antioksidan, serta nilai TBARS. Kesimpulannya adalah perlakuan bumbu marinasi yang berbeda tidak menghasilkan karakteristik fisikokimia dan aktivitas antioksidan ayam panggang yang berbeda. Secara umum, kandungan MDA pada ayam panggang dengan perlakuan bumbu marinasi lengkuas, manis, dan pedas tidak menghasilkan aroma ketengikan yang dapat tercium oleh indra penciuman., This study aims to analyze the physicochemical characteristics, antioxidant activity, and levels of malondialdehyde compounds in grilled chicken meat threated with different marinades. This research used broiler chicken upper thighs which were marinated with spices according to the treatment for 12 hours. The marinated chicken is grilled on the grill until the internal temperature reaches 70 °C and every 5 minutes the chicken is turned over during the grilling process. The results showed that the use of different marinades in grilled chicken had no significant effect on the physicochemical properties which includes water content, pH, and separated strength, antioxidant activity which includes DPPH radical inhibition activity and antioxidant capacity, and the TBARS value. The conclusion is that the treatment of different marinades didn’t produce different physicochemical characteristics and antioxidant activity of grilled chicken. In general, the MDA content in grilled chicken treated with galangal, sweet, and spicy marinades doesn’t produce a rancid aroma that can be detected by the sense of smell.
Keyword: aktivitas antioksidan, bumbu marinasi, karakteristik fisikokimia, daging ayam panggang, malondialdehida

Judul: Sistem Pengklasifikasian Entitas pada Pesan Twitter Menggunakan Ekspresi Regular dan Naïve Bayes
Abstrak: The widespread use of social networks like Twitter encourages some institutions to find out the entities that are discussed and the sentiment toward the entities. This research aims to build a system that can extract entities in tweets and classify the sentiment from the tweets. Entity extraction process is done using regular expressions. Writing regular expressions can capture the diverse entities. Sentiment classification is performed using naïve Bayes classification with Multinomial and Bernoulli models. Sentiment in this research consists of three classes, namely positive, negative, and neutral. Before entering the classification, tweets are normalized by replacing the non-standard words with the standard ones. The test results show that regular expression is quite effective for the entity extraction process. As for the results of the classification, naïve Bayes method produces high accuracy (96.75% for Multinomial and 96.33% for Bernoulli). However, the accuracy obtained depends on the neutral class which amounts to 97.88% for Multinomial and 99.95% for Bernoulli, while the positive class are 85.66% and 33.13% and negative class are 33.67% and 0%.
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