Judul: Sifat Kimia dan Organoleptik Sosis Asap Daging Sapi dengan Penambahan Minyak Canola dan Lemak Sapi pada Taraf Berbeda
Abstrak: This research aimed to evaluate the chemical and organoleptic traits of smoke beef sausage with canola oil as beef fat substitution. There were 3 treatments consist of 15% addition of canola oil, combination of 7.5% canola oil and 7.5% fat, and 15% addition of fat. Statistical analysis was complete randomized design and continued using Tuckey test. The result of chemical quality analysis showed that utilization of canola oil as fat substitution did not influence the moisture, ash, fat, protein and carbohydrate content. The result were 55.54%-58.39%, 4.45%-4.54%, 6.05%-7.60%, 12.03%-12.77%, and 18.35%-21.32%, respectively. The result of hedonic test in colour, aroma, taste, texture, juiceness and appearance parameters of beef sausage showed unsignificant different result with the average of 3 treatments arround 3.13-3.25. Hedonic quality test showed there was significant difference (P<0.05) on colour and juiceness, but there was no significant difference on taste, aroma, texture and appearance of smoke beef sausage. The addition of 15% canola oil gave pale colour and almost juicy.
Keyword: smoke beef sausage, canola oil, beef fat

Judul: Karakteristik Kimia dan Organoleptik Sosis Daging Sapi dengan Penambahan Salt Replacer di PT. Kemang Food Industries
Abstrak: Sausage is a processed meat product made by grinding, added with salt and spices and then wrapped in the casing to form a cylinder. But, the increased awareness of health led people tend to reduce the intake of salt from the diet because high salt consumption can trigger the onset of hypertension. Therefore, it is important to find a substance that can replace the function of salt in the producing of sausage. In this research the substance that is added is a salt replacer. The purpose of this research is to find out how high in concentrations of salt can be replaced with the addition of salt replacer but the sausage characteristics still can be accepted by consumers. The research stages consist of the determination formula sausage, making sausage, organoleptic tests, and quality analysis. The result of this research showed that used salt replacer could reduced moisture content, fat content, Nacl content, natrium content, and cooking loss of beef sausage. The quality analysis results show that beef sausage contains 164.39% (db) water, 4.06% (db) ash, 32.91% (db) protein, 61.93% (db) fat, 1.10% (db) carbohydrates, 8.42% NaCl, 0.41% natrium, and 4.79% cooking loss. The hedonic test showed that the most panelist accepted the beef sausage
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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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