Judul: Adding effect of phenolic compound on the gel properties of catfish (Clarias gariepinus) surimi
Abstrak: Catfish (Clarias gariepinus) has potential as raw material of surimi because the production is abundant. However, research is needed to enhance the gel strength of catfish surimi. The effect of leaching times on the proximate composition and gel properties of catfish surimi were studied. Three times of leaching produced better characteristics of the gel rather than leaching 1 and 2 times. Commercial tannic acid and tea leaf extract were added in producing surimi gel. Ethanol extracts from tea leaves powder 100 mesh size used in surimi since had higher total phenol content (47.34 mg/g) than 60 mesh. The effects of different oxidised phenolic compounds (tannic acid (K) and tea leaf extract (T) at different levels (0–0.50%) of protein content) on the properties of gels from catfish (Clarias gariepinus) surimi were investigated. Gels with addition of 0.50% tannic acid and 0.4% tea extract increased in WHC by 27.27 % and 20.5% and decreased in EMC by 34.55% and 44.85% respectively. The highests deformation, gel strength and breaking force had been reached by 0.5% tannic acid and 0.4% tea leaf extract. Whiteness decreased slightly with the increasing of phenolic concentration. Tannic acid 0.5% and tea leaf extract 0.4% gave the best textural properties on gel surimi. Result of sensory evaluation indicated that addition of oxidised phenolic compounds had positive impact in folding test and teeth cutting test however there were no effect in taste of surimi gels. Gels with addition of all oxidised phenolics exhibited fibrillar structures which were more compact in compared to control. Optimum concentration of phenolic compound to enhance catfish surimi gel are 0.5 % for tannic acid and 0.4% for tea leaf extract.
Keyword: 

Judul: The Use of Alkaline Agents and Soaking Fillet on Making of Catfish Surimi (Pangasius pangasius) on Pempek Formulation
Abstrak: Palembang sebagai sentra produksi pempek, mengandalkan bahan baku pembuatan pempek gabus dari hasil tangkapan. Pada beberapa tahun terakhir muncul kecenderungan hasil tangkapan yang semakin kecil ukurannya. Ikan gabus belum dapat dibudidayakan dan harganya mahal. Penggunaan bahan baku alternatif perlu dilakukan dengan memanfaatkan ikan budidaya dengan tingkat produksi tinggi dan bernilai jual rendah misalnya ikan patin. Patin banyak digunakan oleh masyarakat setempat sebagai bahan baku masakan tradisional, seperti pindang dan brengkes. Kadar lemak yang tinggi menyebabkan warna daging agak kekuningan dan kemampuan membentuk gel menjadi rendah., Catfish (Pangasius pangasius) was initially washed with NaHCO3 and Na2HPO4 solution (0%, 3%, 5% and 7% w/v), followed by 1, 2, 3 and 4-washing cycles to obtain surimi with lower fat content and better gel strength. At alkaline solution of 0% (water) and one-washing cycle produced best gel strength of surimi (230,42 g.cm) and had fat content lower in compared to minced flesh. Soaking of fillet before mincing were carried out for 0, 10, 20 and 30 minutes and followed by either with or without washing. The treatments were performed to determine the effectiveness of washing with water to reduce fat content. The gel strength of the surimi was prepared by 30-minutes soaking and one-washing cycle in cold water was highest. This surimi was subsequently used in pempek formulation. Commercial pempek was used as comparing control. Based on the different assessment of panelists gained formulation of 400 g surimi, tapioca 200 g, 150 ml water and 24 g of salt produced the best pempek. The level of similarity between this pempek with comparing control is 65%.
Keyword: 

Judul: Orbit elektron dan probabilitas level energi sistem chaotic atom hidrogen
Abstrak: a. Mendapatkan orbit elektron sistem chaotic atom hidrogen (dalam koordinat semiparabolik). b. Mendapatkan probabilitas dua level energi yang berdekatan dari sistem chaotic atom hidrogen.
Keyword: Atom, Orbit Elektron