Judul: Pengembangan Produk Margarin Meja dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah (MSM)
Abstrak: Margarin adalah produk emulsi air dalam minyak yang mengandung minimal 80% lemak dan maksimum 18% air. Sebagai produsen minyak sawit terbesar di dunia, Indonesia memiliki potensi yang besar untuk mengembangkan produk margarin berbasis minyak sawit. Salah satu produk yang dapat dikembangkan adalah margarin meja dengan pewarna lemak bubuk dan olein MSM. Tahapan Penelitian ini meliputi karakterisasi bahan baku, penentuan formula awal margarin, pembuatan margarin dengan pewarna lemak bubuk dan olein MSM, serta analisis Karakteristik margarin. Hasil menunjukkan bahwa lemak bubuk tidak dapat digunakan sebagai pewarna tunggal pada produk margarin karena memberikan aroma khas minyak sawit yang sangat kuat, menutupi flavor yang digunakan, tidak dapat membentuk warna kuning margarin yang diharapkan, dan membuat tekstur margarin menjadi keras. Olein MSM kemudian digunakan bersama lemak Bubuk sebagai pewarna margarin. Hasil analisis menunjukkan bahwa margarin dengan pewarna lemak bubuk dan olein MSM memiliki karakteristik fisik dan Limia yang sesuai dengan standar mutu margarin. Hasil aplikasi dan evaluasi sensori produk pound cake menunjukkan bahwa flavor khas sawit yang berasal dari lemak bubuk dan olein MSM menyebabkan pound cake margarin formulasi belum sebaik pound cake margarin komersial dari segi profil aroma, tekstur, dan Bavor…
Keyword: Margarin, Lemak bubuk, Olein Minyak Sawit Merah, MSM, Oil emutsion, Margarine products, Colorant, Rew materials, Margarine characteristics

Judul: Pengembangan Produk Spreadable Margarin Beraroma Panili
Abstrak: Margarine is one of the water in oil (w/o) emulsion products. Margarine is usually made by plant-based oil. Palm oil and its fractions are widely used for the manufacture of margarine. As the second largest producer of palm oil in the world, Indonesia has great potential to develop margarine products. One of those potentially to be developed is vanilla-flavored spreadable margarine (VFSM). Vanilla flavor is one of the most preferred and widely used in food manufacture. To develop VFSM, this research divided into three steps, i.e., preliminary research, process of margarine making, and analysis. This research is carried out using a completely randomized factorial design. The preliminary research includes characterization of raw materials, determination of vanilla odor threshold, and determination of range treatment in stearin olein ratio. VFSM made from refined bleached deodorized palm olein and palm stearin. The process of VFSM-making includes mixing, homogenizing, packaging, and tempering. There are 9 formulation of spreadable margarine, i.e., three of stearin olein ratio (60%: 40%, 50%: 50%, 40%: 60%) and three concentration of vanilla flavor (0009%, 0012%, 0015%). Physical, chemical, and sensorial characteristics of the VFSM were then analyzed, i.e., the stability, physical (color, spreadibility, consistency), chemical (acid number, iodine number, peroxide number), and organoleptic (rating and hedonic rating test). The results indicated that all of margarine formulas have a good of stability (more than 85%), physical, and chemical characteristics. Based on analysis of variance (ANOVA), the stearin olein ratio did not interact with the concentration of vanilla flavor (p>0.05). All of margarine formulas are also have a good quality of intensity and good acceptability. Based on analysis of stability, physical, chemical, and organoleptic, margarine with stearin olein ratio of 50%:50% and flavor vanilla concentration of 0.012% was selected as the best formula. This formula has similar sensory characteristics, but it has better physical and chemical characteristics than the commercial product.
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Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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