Judul: Effectiveness of Plantaricin IIA-1A5 as Chicken Preservative for Pre-Cooked (Ungkep) IPB-D1 Final Stock with Different Storage Duration
Abstrak: IPB-D1 Final Stock pre-cooked (Ungkep) chicken are used in this study. However, like other chicken, the IPB-D1 Final Stock ungkep chicken is vulnerable to bacterial spoilage during storage. Fortunately, a local bacteriocin known as Plantaricin IIA-1A5 has been identified to have a great potential as a natural preservative agent for extending the shelf-life of meat. This study aims to evaluate the effectiveness of the antibacterial activity of bacteriocin on the quality of IPB-D1 Final Stock ungkep chickens stored at room or cold temperature. This study used a Complete Randomized Design, followed by further testing using Duncan's New Multiple Range Test. Meanwhile, the Kruskal-Wallis test analyzed the organoleptic data, followed by Multiple Comparison tests. The IPB-D1 Final Stock ungkep chicken that was stored at room temperature showed an increase in the Total Plate Count as the storage time increased. However, there was no growth of Escherichia coli. The pH value, dry matter, moisture, and ash content were also significantly affected by the storage time. On the other hand, the IPB-D1 Final Stock ungkep chicken stored at cold temperatures showed that the total plate count had a highly significant effect on the storage time, and there was no growth of Escherichia coli to days 28. The pH value and ash content were also significantly affected. Altogether, the shelf-life of IPB-D1 Final Stock ungkep chicken can be extended and its quality can be maintained by adding bacteriocin and storing it for 24 hours at room temperature or for 28 days at cold temperatures. Meanwhile the IPB-D1 Final Stock ungkep chicken without added bacteriocin was not recommend for the quality of chicken stored.
Keyword: Cooked Chicken, Natural Preservative, Plantaricin

Judul: Physicochemical, Microbiological, and Organoleptic  Characteristics of IPB-D1 Kremes Chicken with Different Storage Methods
Abstrak: Daging ayam merupakan salah satu hasil ternak yang banyak diminati oleh masyarakat karena mengandung nilai gizi yang tinggi, tetapi produk ini termasuk dalam perishable food sehingga rentan terkontaminasi mikroorganisme yang dapat merusak daging. Kerusakan daging dapat diminimalisir dengan penyimpanan suhu rendah dan mengolahnya menjadi ayam kremes. Ayam kremes dapat dibuat menggunakan ayam IPB-D1 sebagai langkah untuk diversifikasi produk. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia, mikrobiologi, dan organoleptik ayam kremes IPB-D1 dengan metode penyimpanan yang berbeda. Metode penyimpanan yang digunakan yaitu penyimpanan dalam refrigerator dan freezer selama 0, 7, dan 14 hari. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) pola faktorial, sedangkan uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Perlakuan suhu penyimpanan tidak berpengaruh pada hasil uji fisikokimia dan mikrobiologi ayam kremes IPB D1. Hasil uji fisikokimia ayam kremes IPB-D1 yang diberi perlakukan lama penyimpanan 0, 7, dan 14 hari menunjukkan hasil yang berbeda nyata (p<0,05) pada parameter pH, aw, dan kadar air, tetapi tidak berbeda pada parameter tekstur. Hasil pengujian mikrobiologi dengan menghitung Total Plate Count (TPC) ayam kremes IPB-D1 menunjukkan bahwa produk masih berada dibawah batas maksimum cemaran mikroba hingga penyimpanan 14 hari dan secara organoleptik masih dapat mempertahankan kualitasnya., Chicken meat is one of the livestock products that is in great demand by the public because it contains high nutritional value, but this product is included in perishable food so it is susceptible to contamination by microorganisms that can damage the meat. Meat damage can be minimized by storing it at low temperatures and processing it into kremes chicken. Kremes chicken can be made used IPB-D1 chicken meat as a step to diversify product. This study aims to analyze the physicochemical, microbiological, and organoleptic characteristics of IPB-D1 kremes chicken with different storage methods. The storage method used was storage in the refrigerator and freezer for 0, 7, and 14 days. The design of this study was a Completely Randomized Design (CRD) with factorial pattern, while the organoleptic test used the non-parametric Kruskal-Wallis test. Storage temperature treatment had no effect on the results of the physicochemical and microbiological tests of IPB-D1 kremes chicken. The physicochemical test results of IPB-D1 kremes chicken which were treated with a storage time of 0, 7, and 14 days showed significantly different results (p<0.05) in the parameters pH, aw, and moisture content, but not different in the texture parameters. The results of microbiological test by calculating the Total Plate Count (TPC) of IPB-D1 kremes chicken meat showed that the product was still under the maximum limit of microbial contamination up to 14 days of storage and organoleptically it was still able to maintain its quality.
Keyword: IPB-D1 kremes chicken, low-temperature storage, microbiological, organoleptics, physicochemical

Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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