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: Optimasi formulasi meat analog dengan penambahan rumput laut menggunakan mixture design
Abstrak: ENDINA FATIHAH YASMIN. Optimization of Analog Meat Formulation with the Addition of Seaweed Using Mixture Design. Supervised by BAMBANG RIYANTO, UTAMI DYAH SYAFITRI, and JOKO SANTOSO. Meat analog or alternative meat based on vegetable protein have given consumers preference for health aspects. The potential of natural ingredients with special characteristics in seaweed can offer a new perspective on the functional value of meat analog. The design and strategy of reformulation become very important. This study aims to determine the optimum formula for analog meat with the addition of seaweed using a mixture design. The research includes characterization of constituent materials, manufacture of meat analog with addition of seaweed, an optimization of formulation and characterization of meat analog with addition of seaweed. The optimal mixture design formula produces analog meat with the proportion of 40% soybean flour, 45% seaweed flour, 15% corn flour. Meat analog with the addition of seaweed with a diameter of 5 cm, thickness of 2 cm, and weight of 50 g has a sensory appearance of fibrous yellowish brown color and a distinctive taste of meat. Meat analog also has the characteristics of hardness 2385.90, springiness 0.83, chewiness 1.52, WHC 6.19%, protein content 10.16%, carbohydrates 46,79% and 2.50% ash, all of resembled commercial meat analog and complied with SNI 8503-2018 regarding burgers. Keywords: alternative protein, meat analog, mixture design, seaweed
Keyword: Meat analog, seaweed, mixture design, Meat analog, seaweed, mixture design

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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