Judul: Pengembangan Minuman Berbasis Hidrolisat Daging Kambing dan Penentuan Umur Simpannya
Abstrak: Development of goat meat hydrolysate-based beverage could improve the utilization of goat meat. The purpose of this research was to produce a hydrolysate beverage which could be accepted by consumers and have more than two weeks shelf life at low temperature storage. Beverage was made by two different heat treatments, i.e. pasteurization at 75 oC for 27 minutes and 85 oC for 19 minutes, then stored at 8 oC. Product was analyzed its protein content, organoleptic and shelf life. The protein content in hydrolysate beverage was 0.26% (wet basis). The organoleptic tests showed that the most preferred beverage was made by addition of 0.09% orange essence and differences in heat treatment did not affect the product acceptance. The shelf life of pasteurized beverage at 75 oC for 27 minutes was 82 days while pasteurized at 85 oC for 19 minutes was 111 days at low temperature storage based on the total plate count of the product. The results showed that hydrolysate beverage had more than two weeks shelf life at low temperature storage and had been accepted organoleptically by consumer.
Keyword: shelf life, pasteurization, goat meat hydrolysate, beverage

Judul: Pembuatan dan Penentuan Umur Simpan Minuman Hidrolisat Daging Kambing Kacang (C. aegragus hircus)
Abstrak: Goat is one of farming commodity that has considerable potential and opportunities to be developed in Indonesia. Hydrolysis of protein in goat’s meat will produce meat hydrolyzate with better solubility and digestibility than goat meat. Meat hydrolizate has been used for making beverage. The problem that occurs is the smell of goat meat which less preferred. In this study, beverage products will be made from goat meat hydrolyzate with the addition of orange essens. The most preferred formula is by addition of 0,09% fruit essens. This product was made by two heat treatment, sterilization and pasteurization. This product has 7,1 of pH value, 8,0 brix of total soluble solid, and Yellow Red in colour. Meaty flavor that still appears on this product causes the lacking of acceptance in taste parameters, but overall, this product is acceptable by the panelists (overall score of 5.03 for sterilized product and 5,00 for pasteurized product). The protein digestibility of sterilized product is 10,11%, whereas the pasteurized product has 1,52% protein digestibility. The protein digestibility of this product was count relatively to the digestibility of casein (100%). The self life of sterilized product is 164 days in chiller storage and 43 days in room storage based on total plate count of the product.
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Judul: Mencari Aproksimasi Akar-Akar Polinomial Kompleks Dengan Algoritma Weyl
Abstrak: Mencari akarMakar polinomial dengan menggunakan algoritma Weyt. Algoritma WeyJ merupakan algoritma rekursif yang proses kerjanya dapat diana10gkan dengan algoritma Bisection. Karena algoritma Weyl bergerak dalam bidang kompleks maka memerlukan nilai awal hempa bujur sangkar. Dalam proses penyempitan bujur sangkar tersebut algoritma Weyl memerlukan algorittna Turan untuk menentukan jarak antara suatu titik dengan akar polinomial yang terdekat dengan titik tersebut. Karena apabiJa jarak tersebut temyata lebih hesar dari Yl panjang diagonal bujur sangkar yang diamati maka bujur sangkar tersebut tidak memuat satu pun akar polinomial. Untuk seJanjutnya bujur sangkar tersebut diabaikan. Sebaliknya apabila jarak yang diperoleh lebih keeil dari \6 panjang diagonal bujur sangkar yang diamati, maka bujur sangkar tersebut yang akan diperkeciL
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