Judul: Hybrid Food Development As Meat Analog Strips Based On Seaweed Ulva lactuca And Surimi
Abstrak: Hybrid food merupakan produk pangan yang dibuat dengan menggabungkan daging dan bahan nabati seperti meat analog. Meat analog berbasis protein nabati telah memberikan preferensi konsumen terhadap kesehatan. Potensi bahan alami dengan karakteristik khusus pada rumput laut dan surimi menawarkan alternatif baru sebagai bahan fungsional pada meat analog. Surimi dengan kandungan protein yang tinggi serta sifat yang mampu membentuk gel dan Ulva lactuca serat pangan tinggi dapat dimanfaatkan dalam pembuatan meat analog strip. Penelitian ini bertujuan menentukan formula terbaik antara rasio rumput laut Ulva lactuca dan surimi dalam meat analog strip, serta mengevaluasi karakteristik sifat fisikokimia produk yang dihasilkan. Meat analog strip dengan penambahan Ulva lactuca 10% dan surimi 25% memiliki nilai protein tertinggi sebesar 15,92%. Meat analog dengan perlakuan tanpa surimi memiliki jumlah serat pangan terbanyak. Penggunaan Ulva lactuca dan surimi mempengaruhi komposisi kimia yang terdapat dalam meat analog strip., Hybrid food is a food product made by combining meat and plant-based ingredients such as meat analogue. Plant protein-based meat analogue use have given consumers a preference for health. The potential of natural ingredients with special characteristics in seaweed and surimi offers new alternatives as functional ingredients in meat analogue. Surimi with it’s high protein content and gel forming properties and Ulva lactuca with high dietary fibre can be utilised in making meat analogue strips. This study aims to determine the best formula between the ratio of Ulva lactuca seaweed and surimi in meat analogue strips, and evaluate the physicochemical characteristics of the resulting product. Meat analogue strip with the addition of 10% Ulva lactuca and 25% surimi had the highest protein value of 15.92%. Meat analogue use strips with treatment without surimi had the highest amount of dietary fibre. The use of Ulva lactuca and surimi affects the chemical composition contained in the meat analogue strip.
Keyword: Ulva lactuca, Surimi, Meat analog, Hybrid food

Judul: Nori Analog Formulation from Ulva lactuca Seaweed with the Addition of Surimi
Abstrak: Nori merupakan produk pangan ringan yang dibuat dengan bahan dasar rumput laut. Nori yang dibuat dari rumput laut Ulva lactuca akan menghasilkan nori dengan tekstur yang mudah robek dan memiliki kandungan protein yang rendah. Penambahan bahan lain untuk memperbaiki tekstur dan meningkatkan nilai gizi nori dapat dilakukan. Surimi dengan sifatnya yang mampu membentuk gel serta memiliki kandungan protein yang tinggi. Penelitian ini bertujuan menentukan pengaruh penambahan surimi terhadap kualitas nori analog, serta menentukan karakteristik fisik dan kimiawi nori analog yang dihasilkan. Proses formulasi nori dilakukan dengan penambahan surimi perlakuan 28, 30, dan 32% (b/b). Nori analog dengan penambahan surimi 28% memiliki nilai protein tertinggi sebesar 28,11% (basis kering). Nori analog dengan perlakuan penambahan surimi 32% memiliki jumlah asam amino terbanyak. Penambahan surimi mempengaruhi komposisi kimia yang terkandung dalam nori analog. Formula nori analog terpilih berdasarkan hasil uji hedonik yaitu dengan penambahan surimi 30%., Nori is a snack product made with seaweed as the basic ingredient. Nori which made with Ulva lactuca will produce nori with a texture that is easily torn and has a low protein content. The addition of other ingredient to improve the texture and increase the nutritional value of nori. This study aims to determine the effect of adding surimi to quality of nori analog, as well as to determine the physical and chemical characteristics of the resulting nori analog. The nori analog formulation process was carried out with the addition of 28, 30, and 32% (w/w) surimi treatments. Nori analog with the addition of 28% surimi had the highest protein value of 28,11% (dry basis). Nori analog treatment with the addition of 32% surimi had the highest number of amino acids. The addition of surimi affects the chemical composition contained in nori analog. The nori analog formula was selected based on the results of the hedonic test with addition of 30% surimi.
Keyword: formulation, nori, Nori Analog, Surimi, Ulva lactuca

Judul: Zero-inflated negative binomial models in small area estimation.
Abstrak: The problem of over-dispersion in Poisson data is usually solved by introducing prior distributions which lead to negative binomial models. Poisson data sometime is also suffered by excess zero problems, a condition when data contains too many zero or exceeds the distribution's expectation. Zero Inflated Negative Binomial (ZINB) method can be utilized to solve such problems. This paper demonstrates the adaption of ZINB methods in Small Area Estimation with excess zero data. It is shown that the excess zero problem has substantially influenced the Empirical Bayes (EB) estimates, and the adaption of ZINB methods has improved the precision and reliability of the estimates. Key Words: Small Area Estimation, Zero-Inflation, Poisson-Gamma, Negative Binomial Regression, Empirical Bayes
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