Judul: Formulasi daging kelapa modifikasi dengan uji organoleptik serta analisis sifat fisikokimianya
Abstrak: Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Every part of the coconut plant can be used for the benefit of mankind. An important part of the coconut fruit was the coconut meat, which can be directly consumed. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat, because coconut meat has to be uniform in thickness, color, and texture to get the constant quality of the product. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30%, 16.13%, 12.10%, dan 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00 : 0.23), F2 (0.23 : 0.00), F3 (0.03 : 0.20), F4 (0.20 : 0.03), F5 (0.10 : 0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was a formula with the addition of carrageenan and konjac 0.09% : 0.13%, which is the most preferable formula. It has organoleptic score of 4.70, 5.10, 5.23, 5.17, and 5.13 for taste, aroma, texture, visual appearance and overall parameters, respectively. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p ≤ 0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p ≤ 0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p ≤ 0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time(50.78 to 59.24 g). Moreover, the longer the soaking time, the F5 formula and control had more turbidity on the soaking solution. The result of proximate analysis showed that, F5 has 92.06 ± 0.06% water content, 0.25 ± 0.00% ash content, 2.54 ± 0.52% fat content, 0.37 ± 0.0% protein content, 0.17 ± 0.02% crude fiber content, and 4.62 ± 0.56% carbohydrate content.
Keyword: Bogor Agricultural University (IPB), konjac., carrageenan, Modified coconut meat

Judul: Peningkatan Umur Simpan Produk Santan Kelapa (Cocos nucifera l.) dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi
Abstrak: Coconut (Cocos nucifera L.) milk is very useful in Indonesian food consumption. There is a demand from the small industry to preserve coconut milk product by simple technology. The purpose of this research is to choose the most suitable food additives and thermal process in order to extend coconut milk shelf life. In preparing coconut prior extraction step, blanching with hot water gives better result. Main research consists of three stages: determination of the most suitable stabilizer and antioxidant, determination of preservative, and study of the influence of thermal process and coconut milk storage. The result of the research shows that the most effective combination of food additives for unheated coconut milk are CMC (carboxymethylcellulose), BHT (butilatedhidroxytoluene), and methyl parabens. While the most effective combination of food additives for heated coconut milk are carrageenan, BHT, and kalium sorbate. In room temperature storage, based on pH value, emulsion stability, free fatty acid content, and total of microbe parameters, pure coconut milk without treatment will be expired for less than 12 hours. Heating coconut milk will extend the shelf life to 48 hours, and by pasteurization treatment the shelflife will be longer up to 60 hours. Store in refrigerator for coconut milk without heating will extend the shelf life to 8 days. Coconut milk with and without pasteurization will expire less than 2 months. Use of food additives combination and pasteurization technique, supported by cool storage can extend the shelf life of coconut milk product significantly. Stability is 75.49%; free fatty acid is 0.84; the total of microba is 3.55x103 cfu /ml. Based on the experiment shows that pasteurization coconut milk has either best quality. Furthermore, from the research the best quality of coconut milk is by thermal process, with the heat 75oC, and pasteurization. And at the cool condition (refrigerator) storage will make the coconut milk keep fresh longer.
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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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