Judul: Kajian Penggunaan Asap Cair Tempurung Kelapa terhadap Daya Awet Bakso Ikan
Abstrak: The study investigated safeties and antibacterial activity of coconut shell liquid smoke and its applications of fishball preservation. The safeties of liquid smoke studied by identification of volatile compounds of liquid smoke by means of Gas Chromatography-Mass Spectroscopy (GC-MS) and determination acute toxicity of liquid smoke. A high number of compounds was detected. They were identified as ketones, carbonyl, acids, furan and pyran derivatives, phenol and derivatives, guaiacol and derivatives, syringol and derivatives, and alkyl aryl ethers. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in this liquid smoke. Acute toxicity test of these product assessed by determination of LD50 dose (the dose which causes the death of half the test animals). Results indicated that LD50 dose of this liquid smoke are more than 15.000 mg/kg body weight of mice. The Minimum Inhibitory Concentration (MIC) of liquid smoke against Pseudomonas aeruginosa and Staphylococcus aureus determined using broth or agar dilution methods. Liquid smoke showed antibacterial activities againts P. aeruginosa and S. aureus with MIC value 0,22% and 0,40%, respectively. Applications of 2,5% liquid smoke in fishball at 27–28 0C increased shelflife from 16 to 32 hours, whereas at 4±1 0C until 20 days storage were better accepted, and retarded the decreased of pH and moisture content compared to control. The results indicated that liquid smoke was an effective preservative agent for fishball.
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Judul: Pemanfaatan Asap Cair Tempurung Kelapa Sebagai Bahan Pengawet Ikan Teri Nasi (Stolephorus Commersonii, Lac.) Segar Untuk Tujuan Transportasi
Abstrak: Liquid smoke is a smokes that disperse in water resulted by dry pyrolisation of raw smoked material (such as wood), and next step is processed by condensation. Liquid smoke derive from natural material which is burning of hemicellulose, cellulose, and lignin of hardwoods, with the result that compound has disinfectant and antioxidan effect, like acid compound and derivative compound, alcohol, phenol, aldehyde, carbonil, keton, and piridin. The utilization of liquid Smoke includes the food industry as preservative, bioinsectisida, and disinfectant. Transportation is one of important process in post-harvest handling. Handling fish unappropriately during the transportation (a period of more than 7 days) will be affect the quality of fish either physically or chemically. The use of ice as fish preservative has some weaknesses, among others requiring a lot of spaces, if the ice melts it will gain the transport burden, and lessen the fish flesh texture. Due to the weaknesses, it encourages the utilization of liquid smoke as preservative during handling the transportation. The aims of research to find out the long term preservation of fresh rice anchovy fish by using coconut shells liquid smoke for 9 days of storage times, as well as finding out the effect of using liquid smoke as preservative toward the physical and chemical characteristic of fresh rice anchovy fish. At the beginning this research ws carried out by proximate analysis on fresh rice anchovy fish and liquid smoke analysis and also analyzed liquid smoke. After doing both analysis, then is continued by soaking process in liquid smoke. The factors in this observational design consist of, (a ) liquid smoke concentration that utilized by 2 levels namely: a 1 = 20%, a 2 = 30 %, and (b) soaking long times in liquid smoke with 3 levels, namely: b 1 = 15 minutes, b 2 = 30 minutes and b 3 = 45 minutes. Afterward fresh tiny anchovy fish on each observation was continued by measuring phenol content. The best result of each observation continued by storaging at the room temperature for 9 days and observed every 2 days (1st day, 3,5, 7, and 9). During the storage, it was observed on water contents, protein rate and Total Plate Counts (TPC) test, mould and khamir. The result of the research showed that the coconut shells liquid smoke which utilized has good quality with criteria, specific chemical component dominant as phenol broadly area percent 21,55 %, pH 3,29, acid contents 37 %, and phenol content 38 %. Nutrient composition of fresh rice anchovy fish, which is water content 80,39 %, ash rate 3,25 %, fat rate 2,45 %, and protein rate 13,74 %. Based on ANOVA test, it was obtained the best result on liquid smoke concentration 30 % soaking long times 45 minutes which is 0,68 % of phenol content. The preservation process through soaking liquid smoke of fresh rice anchovy fish (Stolephorus commersonii, Lac.), it can keep its freshness until the 9th day. It can be seen from the observation result on protein rate which approaches to assess early protein rate (13,74 %) which is 13,17
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Judul: Invers Drazin dari Matriks Toeplitz Singular
Abstrak: Matriks Toeplitz adalah matriks yang setiap unsur pada diagonal utama bernilai sama dan setiap unsur pada subdiagonal yang bersesuaian dengan diagonal utama juga bernilai sama. Matriks singular adalah matriks yang tidak bisa ditentukan inversnya. Akan tetapi, dapat diupayakan untuk ditentukan inversnya menggunakan invers matriks yang diperumum. Invers Drazin merupakan salah satu jenis invers matriks yang diperumum. Pada karya ilmiah ini ditentukan invers Drazin dari matriks Toeplitz singular dengan menggunakan metode Leverrier Faddeev. Kemudian, ditentukan invers Drazin dari matriks Toeplitz singular yang direpresentasikan sebagai penjumlahan segitiga bawah dan segitiga atas matriks Toeplitz berdasar pada teorema Gohberg dan Semencul., Toeplitz matrix is a matrix in with element on the main diagonal has the same value and on the subdiagonal corresponding to the main diagonal also has the same value. Singular matrix is a matrix that has no inverse. However, it can be attempted to determine the inverse using a generalized inverse matrix. Inverse Drazin is a type of generalized matrix inverse. This paper discussed the inverse Drazin for a singular Toeplitz matrix using the Leverrier Faddeev method. Then, the Drazin inverse of the singular Toeplitz matrix which is represented as a sum of products of lower and upper triangular Toeplitz matrix based on Gohberg and Semencul theorem.
Keyword: inverse Drazine, singular Toeplitz matrix