Judul: Karakteristik Fisikokimia dan Organoleptik Salted Egg Sauce dengan Konsentrasi Daun Kari yang Berbeda
Abstrak: Penggunaan daun kari dapat memberikan pengaruh terhadap karakteristik fisikokimia dan organoleptik salted egg sauce selama penyimpanan. Penelitian ini dilakukan untuk mengkaji penggunaan daun kari 2%, 4%, 6%, dan 8% terhadap karakteristik salted egg sauce yang disimpan selama 0 dan 7 hari. Analisis karakteristik salted egg sauce meliputi aktivitas air (aw), aktivitas penghambatan DPPH (diphenylpicrylhydrazyl) dan kapasitas antioksidan, kadar MDA (malonaldehida) serta analisis proksimat. Hasil penelitian menunjukkan bahwa nilai aktivitas air (aw) dipengaruhi oleh lama penyimpanan (P<0.05), namun tidak dipengaruhi oleh penggunaan konsentrasi daun kari yang berbeda. Aktivitas penghambatan terhadap DPPH dan kapasitas antioksidan salted egg sauce mengalami penurunan selama penyimpanan (P<0.05). Salted egg sauce dengan penggunaan daun kari sebanyak 6% dan 8% dapat menghambat (P<0.05) pembentukan MDA lebih baik dibandingkan konsentrasi 4%, 2%, dan kontrol. Hasil analisis ragam proksimat menunjukkan bahwa penggunaan daun kari berpengaruh nyata (P<0.05) terhadap kadar air dan kadar abu, namun tidak berpengaruh terhadap kadar protein, kadar lemak, dan kadar karbohidrat. Penggunaan daun kari sebanyak 6% menunjukkan konsentrasi optimum yang baik terhadap sifat fisikokimia dan organoleptik salted egg sauce yang diujikan. Dapat disimpulkan bahwa, penggunaan konsentrasi 2%, 4%, 6%, dan 8% daun kari dapat menghambat laju oksidasi dan menghasilkan karakteristik salted egg sauce berbeda dari kontrol.
Keyword: antioksidan, daun kari, DPPH, kadar malonaldehida, salted egg sauce

Judul: Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan
Abstrak: Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, and organoleptic characteristics of salted duck egg produced by different oven baking time during storage. Salted duck eggs were baked for a duration of four and six hours after boiling (R+O4 and R+O6). Chemical and microbiology characteristics were determined at 0, 15, and 30 days, while organoleptic characteristics were determined at 7 and 28 days. Completely Randomized Design with 3 treatments (boiling (R), R+O4, R+O6) and 3 replications for chemical characteristics or 2 replications for microbiology characteristics was used in this experiment. Data from chemical and microbiology test was analyzed by analysis of variance, while data from organoleptic test was analyzed by Friedman and Kruskal Wallis. The results showed that there were significant differences (P<0.05) in water content of albumen and total plate count of whole egg before storage (0 day), and after storage (7 and 28 days) there were significant differences (P<0.05) in organoleptic characteristics. In conclusion, salted eggs that were oven baked for six hours were the best in this research.
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Judul: The Solution of Nonlinear Volterra Integral Equation using Linearization Method.
Abstrak: Many natural phenomena can be explained by mathematical models. One of those models is in the form of Volterra integral equation, which is usually nonlinear. Analitically, a nonlinear form is difficult to solve. Therefore, this research is aimed to discuss solution of Volterra integral equation using linearization method. Linearization is done to nonlinear integrand with Taylor series expansion. According to this linearization, a numerical solution of Volterra integral equation is obtained using MATLAB 7.0.1 software. Validity of this method is tested by comparing the approximate with the exact solution. The result of this research shows that the numerical solution agree with the exact solution quite well.
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