Judul: Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Flavor dan Antioksidan Ekstrak Mint, Pala, dan Suji
Abstrak: Green grass jelly is a low-calorie food that contains many bioactive components. In the previous research, green grass jelly with addition of hydrocolloid and NaHCO3 had been made to maintain its physical characteristic after heat treatment. Addition of natural flavor can provide a variety of phytochemicals active components as source of antioxidant. The natural flavor that used in this study were nutmeg and mint. Sucrose (12%) & Suji (5%) were also added as sweetener & to maintain the color of green grass jelly. The purpose of this study was to obtain the best formulation of pasteurized green grass jelly with the addition of nutmeg, mint, and suji extracts. The selected formulation were 10% for mint and 7.5% for nutmeg based on physical analysis at texture, color, pH, and syneresis rate parameter as well as hedonic rating sensory evaluation. Characterization of functional properties showed total chlorophyll content, total phenol, and antioxidant capacity respectively were 0.0284 mg/g w.b, 25.8425 mg GAE/g w.b, and 0.3088 mg AEAC/g w.b for green grass jelly with mint flavor; 0.0311 mg/g w.b, 28.1736 mg GAE/g w.b, and 0.2912 mg AEAC/g w.b for green grass jelly with nutmeg flavor; and 0.0205 mg/g w.b, 17.9144 mg GAE/g w.b, and 0.1306 mg AEAC/g w.b for control (sweet green grass jelly without flavor). In comparison with control, addition natural flavor increased functional properties of green grass jelly in general. Total Plate Count result showed Total Plate Count was <2.5x102 CFU/g, this value in compliance with the requirement of SNI that is <1.0x104 CFU/g.
Keyword: suji, nutmeg, mint, green grass jelly, antioxidant

Judul: Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Antioksidan dan Flavor Ekstrak Pandan, Lemon, dan Suji
Abstrak: Green grass jelly is a functional food that has many beneficial healt effects, such as an anticancer. Traditional green grass jelly is susceptible to syneresis and of microbial contamination, resulting in a decrease in quality. Previous studies showed that the addition of carrageenan and NaHCO3 has resulted in pasteurized green grass jelly with exterded shelf life. The purpose of this study were to obtain the best formulation of green grass jelly with the addition of pandan, lemon, and suji extracts based on its physical and sensory properties, and to study its functional and microbiological characteristic. Jelly with 10% pandan extract and 5% lemon juice were known to have lower syneresis and was accepted by the panelist. Therefore, were selected as the best product. Lemon flavored jelly was better than pandan jelly in term of antioxidant and total phenol. The antioxidant capacity in green grass jelly with lemon juice was 0.5184 mg AEAC/g w.b and total phenol was 29.6407 mg GAE/g w.b. The antioxidant capacity of green grass jelly with pandan extract was 0.3375 mg AEAC/g w.b and total phenols was 21.9382 mg GAE/g w.b. However, pandan jelly contain a higher amount of chlorophyll (0.0230 mg/g w.b) than the lemon jelly (0.0185 mg/g w.b). Total plate count result showed the bacterial content was < 2,5 x 102 CFU/g, this value met the requirement of SNI that is < 1,0 x 104 CFU/g.
Keyword: antioxidants, pandan leave extract, lemon juice, green grass jelly

Judul: Kriteria Osilasi Untuk Pertidaksamaan Diferensial Taklinear Orde Dua
Abstrak: dimana pertidaksamaan dibatasi pada suatu selang [T,oo) dengan T?:O, aCt) kontinu pada selang [0,00) dan j(u) mempunyai turunan pertarna yang kontinu pada selang (-00,00) dengan uj(u) >0 untuk u;"O. Dengan menggunakan Asumsi A dan Asurnsi B, diperoleh beberapa teorerna ten tang kriteria osilasi untuk pertidaksamaan diferensial taklinear orde dua.
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