Judul: Palm Shells Liquid Smoke Application as Fished Preservative and Antibacterial
Abstrak: Cangkang sawit sebagai limbah pertanian dapat dimanfaatkan menjadi produk lain. Pirolisis cangkang sawit menghasilkan asap buangan yang dapat dikondensasikan menjadi asap cair. Asap cair yang didistilasi ulang dapat dijadikan bahan pengawet karena memiliki aktivitas antibakteri. Pengujian yang dilakukan adalah kadar total volatile base nitrogen (TVB-N) pada ikan yang diawetkan dan uji antibakteri metode difusi agar. Kandungan berbagai asam organik dalam asap cair mencapai 9.1%, terutama terdiri atas asam asetat. Asap cair konsentrasi 8, 9, dan 10% (v/v) dapat mempertahankan kesegaran ikan bawal hingga 24 jam. Penghambatan asap cair konsentrasi tersebut lebih rendah terhadap Staphylococcus aureus dan lebih besar terhadap Escherichia coli dibandingkan dengan kloramfenikol 100 ppm sebagai antibakteri standar.
Keyword: 

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.
Keyword: 

Judul: Socioeconomic and psychological variables influencing household debt
Abstrak: The overall objective of this study was to examine factors influencing total debt, total debt payment, and patterns of debt payments. The study examined the impacts of both psychological (credit attitudes and perception of future income) and socioe- conomic variables on total debt, total debt payment and patterns of debt payments. A conceptual model for this study was developed by incorporating the theory of borrower risk, the economic and psychological economic theory of borrowing, and the results of previous studies. This model identifies socioeconomic and psycholog- ical variables that influence total debt, total debt payment, and patterns of debt payments. Socioeconomic variables included in the model are gender, race, mari- tal status, employment status, household size, age, education, and household assets. Psychological variables are credit attitudes toward the use of credit, and perception of future income. This study used data from the 1989 Survey of Consumer Finances. The survey was sponsored by the Federal Reserve in cooperation with some other federal agencies. Data for the survey were collected by the Survey Research Center at the University of Michigan between August 1989 and March 1990. dst ...
Keyword: Gender