Judul: Pengaruh Lama Waktu Penggorengan dan Presentase Coating Gula Terhadap Mutu Tekstur Coklat Tempe.
Abstrak: Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are following kering tempe making process is expected to improve texture quality. This study is divided into two steps. The first step is preliminary study which consist of determining the magnitude of treatment that will be used. The second step is observation of tempeh chocolate texture quality which had been given both physical and organoleptic treatment and proximate analysis of selected sample. Selected sample is sample which can maintain texture quality of tempeh chocolate for the longest time and selected sample is sample with frying duration up to 10 minutes and 50% sugar coating. Based on statistical analysis using Duncan’s test, frying duration and sugar coating percentage as well as interaction between them give tangible effect to tempeh chocolate hardness at 5% significancy rate. Proximate analysis of selected sample shows that sample contains 1.47% moisture content, 0.96% ash content, 31.99% fat content, 17.34% protein content, and 48.26% carbohydrate content.
Keyword: frying duration, hardness, sugar coating percentage, tempeh chocolate, texture quality

Judul: The Effect of Palm Sugar and Tamarind on The Quality of Tempe Orek During Storage
Abstrak: Tempe orek merupakan produk olahan tempe yang umum ditemui di Indonesia. Tempe orek umumnya dibuat dalam jumlah banyak untuk pemakaian berulang yang disimpan pada suhu ruang. Gula merah dan asam jawa yang merupakan bumbu utama dalam pembuatan tempe orek menjadi faktor penting dalam memengaruhi kualitas produk selama penyimpanan. Penelitian ini bertujuan untuk menganalisis pengaruh interaksi perlakuan gula merah, asam jawa, dan lama penyimpanan terhadap mutu tempe orek, serta mengukur profil sensori, tingkat kesukaan, dan komposisi kimia dari tempe orek terbaik. Mutu tempe orek yang diuji, yaitu kadar air, pH, tekstur, angka lempeng total (ALT), dan angka kapang khamir (AKK). Perlakuan terbaik ditentukan dengan metode skoring serta pengujian sensori Rate-all-that-apply (RATA), rating hedonik, dan uji proksimat. Kombinasi perlakuan gula merah, asam jawa, dan lama penyimpanan berpengaruh nyata terhadap parameter kadar air dan pH. Perlakuan terbaik diperoleh pada konsentrasi gula merah 50% dan asam jawa 2,50%. Pada perlakuan tersebut diperoleh nilai kadar air, pH, kekerasan, ALT, dan AKK yang menunjukkan bahwa tidak terjadi penurunan mutu tempe orek yang signifikan selama penyimpanan. Namun, terjadi penurunan intensitas atribut dan tingkat kesukaan terhadap tempe orek dengan perlakuan terbaik selama penyimpanan., Tempe orek is a processed tempe product that is commonly found in Indonesia. Tempe orek is generally made in large quantities for repeated use and stored at room temperature. Palm sugar and tamarind are the main spices and the important factors in influencing the quality of product during storage. This research aims to analyze the interactions of palm sugar, tamarind, and storage time on affecting the quality of tempe orek, and to measure the sensory profile and chemical composition of the best tempe orek. Water content, pH, texture, total plate count (TPC), and the total yeast and mold count (TYMC) were tested as the quality parameters. The best tempe orek was determined using the scoring method, and Rate-all-that-apply (RATA), hedonic rating, and proximate were tested. The interaction of palm sugar, tamarind, and storage time had a significant effect on water content and pH. Sample with concentration of 50% palm sugar and 2,50% tamarind were the best tempe orek. In this sample, the value of water content, pH, hardness, TPC, and TYMC showed that there was no significant decrease in the quality of tempe orek during storage. However, there was a decrease in the attribute intensity and the preference of the best tempe orek during storage.
Keyword: palm sugar, quality, storage, tamarind, tempe orek

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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