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: Physicochemical and Sensory Characteristic of Chicken Nugget with Arrowroot Flour (Maranta arundinacea) as Filler
Abstrak: Tepung garut memiliki potensi yang besar untuk dikembangkan menjadi produk yang bernilai tinggi karena kandungan pati dan juga manfaatnya. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik nuget ayam dengan substitusi tepung garut serta menentukan taraf yang optimal dalam pembuatan nuget ayam. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor dengan perlakuan subtitusi tepung garut terhadap tepung tapioka sebesar 0%, 10%, dan 20% dengan tiga pengulangan pembuatan nuget. Hasil penelitian menunjukkan bahwa nuget ayam dengan substitusi tepung garut tidak memengaruhi nilai aw, tekstur tingkat elastisitas, kadar air, kadar protein, dan uji organoleptik, tetapi menghasilkan nilai pH, nilai tekstur tingkat daya kohesif dan daya kunyah yang lebih rendah dibandingkan tanpa substitusi tepung garut. Secara keseluruhan, nuget ayam dengan substitusi tepung garut 20% menunjukkan hasil terbaik berdasarkan nilai aw, kadar air, kadar protein, dan tekstur yang dihasilkan., Arrowroot flour has great potential for development into a high-value product due to its content and benefits. This research aims to analyze the physicochemical and organoleptic characteristics of chicken nuggets with the addition of arrowroot flour and determine the optimal level for chicken nugget production. This study used a one-factor complete randomized design (CRD) with the treatment of arrowroot flour substitution for tapioca flour at 0%, 10%, and 20% with three repetitions of making nuggets. The results of the study show that chicken nuggets with the addition of arrowroot flour do not significantly affect the pH value, elasticity level, moisture content, protein content, and sensory test, but they yield lower values for pH, cohesiveness level, and chewiness compared to those without arrowroot flour. Overall, chicken nuggets with 20% arrowroot flour addition show the best results based on water activity, moisture content, protein content, and texture produced.
Keyword: arrowroot flour, chicken nugget, filler

Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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