Judul: Shelf Life Estimation of Lemon (Citrus limon) Using a Multivariate Accelerated Shelf Life Testing (MASLT) Approach
Abstrak: Umur simpan suatu produk dipengaruhi oleh beberapa parameter mutu secara simultan. Pendugaan umur simpan dengan pendekatan Multivariate Accelerated Shelf Life Testing (MASLT) diharapkan mampu menduga umur simpan dengan lebih tepat. Penelitian ini bertujuan (1) mengkaji pengaruh suhu terhadap mutu buah lemon, (2) mengkaji umur simpan buah lemon dengan pendekatan Multivariate Accelerated Shelf Life Testing (MASLT), (3) menduga umur simpan buah lemon pada berbagai suhu penyimpanan. Buah lemon diperoleh dari petani di Lembang, Kab. Bandung Barat berukuran 132.7 g dipanen pada umur 1 tahun setelah pembungaan. Sebanyak 21 buah lemon dicuci dan disimpan pada suhu 25, 35, dan 45 ℃. Perubahan mutu lemon diamati setiap 1 hari selama 7 hari meliputi total padatan terlarut, kadar air, kekerasan, susut bobot, dan warna lemon. Pengamatan pada suhu 45 ℃ dihentikan ketika sampel mendapatkan skor hedonik kurang dari 2.5. Principal Component Analysis (PCA) digunakan untuk mereduksi banyak parameter mutu lemon yang diamati. Hasil penelitian menunjukkan sebanyak 91.29% varian dari seluruh data pengamatan dapat dijelaskan oleh principal component pertama (PC1). Kinetika multivariat perubahan parameter mutu mengikuti reaksi orde nol. Plot ln km terhadap 1/T menunjukkan nilai energi aktivasi multivariat (Ea) sebesar 62.99 kJ/mol dengan faktor pra-eksponensial (k0) sebesar 3.87 × 1010 skor PC1/hari. Faktor percepatan reaksi (Q10) dengan basis suhu penyimpanan 35 ℃ dan 45 ℃ sebesar 2.17. Persamaan Q10 dengan basis umur simpan pada suhu penyimpanan 45 ℃ (4 hari) digunakan untuk menduga umur simpan pada berbagai suhu penyimpanan. Hasil pendugaan umur simpan menunjukkan hubungan eksponensial umur simpan terhadap suhu. Hasil pendugaan umur simpan pada suhu dingin (10 ℃) dan suhu ruang (25 ℃) berturut-turut adalah selama 60.0 hari dan 18.8 hari., The shelf life of a product is influenced by several quality parameters simultaneously. Estimating shelf life using the Multivariate Accelerated Shelf Life Testing (MASLT) approach is expected to be able to estimate shelf life more accurately. This study aims to (1) examine the effect of temperature on the quality of lemons, (2) examine the shelf life of lemons with the Multivariate Accelerated Shelf Life Testing (MASLT) approach, (3) estimate the shelf life of lemons at various storage temperatures. Lemons are obtained from farmers in Lembang, West Bandung Regency measuring 132.7 g was harvested at the age of 1 year after flowering. A total of 21 lemons were washed and stored at 25, 35, and 45 ℃. Changes in the quality of lemons were observed every 1 day for 7 days including total dissolved solids, moisture content, firmness, weight loss, and lemon color. Observations at 45 ℃ were stopped when the sample got a hedonic score of less than 2.5. Principal Component Analysis (PCA) was used to reduce many observed lemon quality parameters. The results showed that 91.29% of the variance of all observational data could be explained by the first principal component (PC1). Multivariate kinetics of quality parameter changes following a zero order reaction. The plot of ln km against 1/T shows a multivariate activation energy value (Ea) of 62.99 kJ/mol with a pre-exponential factor (k0) of 3.87 × 1010 PC1 score/day. The reaction acceleration factor (Q10) based on storage temperature of 35 ℃
Keyword: Arrhenius, lemon, MASLT, principal component analysis, shelf life

Judul: Penentuan faktor faktor yang memepengaruhi umur simpan dan penentuan umur simpan orange emulsion flavor dengan metode ASLT di PT. Firmenich Indonesia
Abstrak: Stability of emulsion product such as emulsion flavor is depend largely on interaction between hydrophilic and hydrophobic part of the product. Flavor compounds are generally soluble in oil (oil soluble), insert of these compounds in an emulsion makes it possible to deliver oil-soluble components into the water based. This research aims to estimate the shelf life of stabilized emulsions flavor using Accelerated Shelf Life Testing (ASLT) method. In this method, the storage condition is out of normal so that the deterioration will be occurred in a shorter time. Storage temperatures that used in this research were 20°C, 25°C,30°C and 35°C. Arrhenius equation used as a model in the estimation of shelf life with acceleration method. Arrhenius equation is an approach that uses the kinetic theory, which generally have reaction order 0 or 1 for food. The parameters that can be quantitatively measured are required to analyze the decline of quality with acceleration method. The parameters that used in this research were size particle, odor, spesific gravity, color and microbial. Based on the analysis of particle size, the shelf life of orange emulsion flavor are 0,266 months at 25 ° C. Based on the analysis of sensory attributes of smell, the shelf life of orange emulsion flavor are 5.38 months at 25 ° C, And based on the analysis of sensory attributes of color , the shelf life of orange emulsion flavor are 2.55 months at 25 °. The factors most influential in determining the shelf life of orange emulsion flavor based on AHP analysis include: homogenization, stabilizer, flavor, emulsifier, and type of packaging. While the final quality of the product parameters orange emulsion flavor are: particle size distribution, microbiology, flavor, pH, specific gravity, refraction index, and color.
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Judul: Embriogenesis ikan buta (Astyanax fasciatus)
Abstrak: Ikan buta Astyanax fasciatus adalah spesies ikan unik dari famili Characidae yang menempati perairan dalam gua di Wilayah La Cueva Chica-San Luis Potasi-Mexico. Ikan ini memiliki mata yang tereduksi (Blind Cavefish) dan warna kulit merah muda, pucat serta mengkilap.
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