Judul: Sifat Fisikokimia dan Organoleptik Nuget Daging Ayam dengan Penggunaan Tepung Ketan Putih sebagai Bahan Pengisi
Abstrak: Pati beras ketan putih mengandung 1% amilosa dan 99% amilopektin. Kandungan amilopektin mempengaruhi elastisitas nuget, semakin tinggi kandungan amilopektin maka bahan semakin lengket. Penelitian ini bertujuan untuk menganalisis penggunaan tepung ketan putih sebagai bahan pengisi terhadap sifat fisikokimia dan organoleptik nuget daging ayam, serta menentukan formula terbaik untuk nuget dengan substitusi tepung ketan putih. Tepung ketan putih yang ditambahkan pada adonan nuget ayam merupakan pengganti penggunaan tepung tapioka dengan persentase substitusi 0%, 25%, dan 50%. Hasil penelitian menunjukkan bahwa penggantian tepung tapioka dengan tepung ketan putih hingga 50% menurunkan nilai kekenyalan secara nyata (p<0,05), namun tidak mempengaruhi kadar air, nilai aw, dan pH. Nuget ayam dengan penggantian tepung tapioka dengan tepung ketan putih 50% lebih disukai panelis dibanding yang penggantian 25% dari kriteria aroma, rasa, dan kekenyalan. Nuget ayam dengan penggantian tepung ketan putih menghasilkan intensitas warna nuget ayam. Penggantian tepung ketan putih sebesar 50% menghasilkan nuget ayam yang lebih baik dibandingkan dengan kontrol berdasarkan kekenyalan., White glutinous rice starch contains 1% amylose and 99% amylopectin. The amylopectin content affects the elasticity of the nuggets, the higher the amylopectin content, the stickier the material. This study aims to analyze the use of white glutinous rice flour as a filler for the physicochemical and organoleptic properties of nuggets chicken meat, and determine the best formula for nuggets with white glutinous rice flour substitution. White glutinous rice flour added to chicken nuggets dough is a substitute for tapioca flour with a substitution percentage of 0%, 25%, and 50%. The results showed that the replacement of tapioca flour with white glutinous rice flour by up to 50% reduced the elasticity value significantly (p<0.05), but did not affect the water content, aw value, and pH. The chicken nuggets with the replacement of tapioca flour with 50% white glutinous rice flour were preferred by the panelists compared to the 25% replacement based on the criteria of aroma, taste, and elasticity. Chicken nuggets with white glutinous rice flour are replaced by the intensity of the color of chicken nuggets. Substitution of white glutinous rice flour by 50% resulted in better chicken nuggets compared to controls based on elasticity.
Keyword: chicken nuggets, physicochemical properties, organoleptic properties, white glutinous rice flour

Judul: The Use of Tapioca, Almond or Pumpkin Commercial Flour to Produce Gluten-free Chicken Nugget
Abstrak: Tepung tapioka, almond, atau labu kuning dapat menjadi alternatif untuk menggantikan tepung terigu dalam pembuatan nuget ayam bebas gluten. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik serta kandungan gluten nuget ayam dengan bahan pengisi tepung tapioka, almond atau labu kuning komersial melalui konfirmasi SDS-PAGE. Taraf penggunaan tepung sebesar 5 % dari total bobot daging ayam yang digunakan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan jenis tepung pengisi dalam pembuatan nuget ayam bebas gluten. Penggunaan tepung tapioka, almond, atau labu kuning komersial menghasilkan perbedaan kadar air, kadar abu, dan kadar lemak pada nuget ayam bebas gluten. Demikian pula pada kriteria mutu warna, rasa, dan aroma nuget ayam secara organoleptik. Hasil SDS-PAGE menunjukkan bahwa nuget ayam dengan bahan pengisi tepung tapioka, tepung almond, dan tepung labu kuning tidak mengandung gluten. Sebagai kesimpulan, tepung tapioka, tepung almond, dan tepung labu kuning dapat digunakan sebagai bahan pengisi dalam pembuatan nuget ayam bebas gluten., Tapioca, almond, or pumpkin flour can be an alternative to wheat flour in making gluten-free chicken nuggets. This study aimed to analyze the physicochemical and organoleptic characteristics as well as the gluten content of chicken nuget with tapioca, almond or commercial pumpkin flour as a filler using SDS-PAGE confirmation. The level of use of flour is 5% of the total weight of the chicken meat used. This study used a completely randomized design (CRD) with the treatment of filler flour in the manufacture of gluten-free chicken nuggets. The use of commercial tapioca, almond, or pumpkin flour resulted in differences in moisture content, ash content, and fat content of gluten-free chicken nuggets. Likewise, the criteria for the quality of color, taste, and aroma of chicken nuggets in organoleptic characteristic. The results of SDS-PAGE showed that chicken nuggets with tapioca flour, almond flour, and pumpkin flour as fillers did not contain gluten. In conclusion, tapioca flour, almond flour, and pumpkin flour can be used as fillers in making gluten-free chicken nuggets.
Keyword: almond flour, chicken nugget, gluten free, pumpkin flour, tapioca flour

Judul: Bifurkasi Hopf pada Model Siklus Bisnis Kaldor Kalecki tanpa dan dengan Waktu Tunda
Abstrak: Business cycle model is one of dynamical system models in economic. One of the business cycles model is Kaldor-Kalecki model. Kaldor-Kalecki business cycle model that is written in delayed defferential equations, is a business cycle model that involves gross product and capital stock of a company. In this paper Kaldor-Kalecki business cycle model is analyzed using both nondelay and delay in time of capital stock. By Taylor expansion for the time delayed model, an analysis of stability around the fixed points has been done. Furthermore, by using Hopf bifurcation theorem, it can be shown that there exists periodic orbits and limit cycle. In the nondelayed model, changing the parameter of goods market could lead to the occurrence of Hopf bifurcation and the existence of limit cycle. Similarly, for the delayed model, it has been shown that changing the time delay parameter may result in the occurrence of Hopf bifurcation and limit cycle.
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