Judul: Nori-like Product Formulation Based on Ulva lactuca and Gracilaria verrucosa with the Addition of Catfish Protein Hydrolyzate
Abstrak: Nori merupakan makanan tradisional Jepang yang terbuat dari rumput laut Porphyra. Diversifikasi Porphyra dengan rumput laut Ulva lactuca dan Gracilaria verrucosa dilakukan untuk mengurangi kebutuhan nori impor. Produk nori-like product diformulasikan dengan hidrolisat protein ikan lele untuk meningkatkan kandungan protein. Tujuan penelitian ini untuk menentukan pengaruh penambahan hidrolisat protein ikan terhadap karakteristik fisik, kimia, dan sensori nori-like product. Perlakuan konsentrasi hidrolisat protein ikan yang digunakan, yaitu 0% (FH0), 1% (FH1), 2% (FH2), dan 3% (FH3). Penambahan hidrolisat protein ikan lele memberikan pengaruh nyata terhadap karakteristik fisik, kimia, dan sensori nori-like product. Perlakuan terbaik yaitu formulasi FH3 dengan nilai sensori parameter kenampakan, warna, aroma, tekstur, kerenyahan, rasa, dan keseluruhan berturut-turut 3,80; 3,78; 3,48; 4,00; 3,93; 3,10; dan 3,53. Nilai proksimat kadar abu 12,42%, protein 13,10%, lemak 25,41%, dan serat kasar 7,72%. Formula FH3 memiliki nilai aw 0,55; kerenyahan 119,40 gf; serta intensitas warna L*, a*, b*, berturut-turut 28,70; 0,75; dan 2,86.
Keyword: Gracilaria verrucosa, hidrolisat protein ikan, nori-like product, Ulva lactuca

Judul: Formulation of Nori-like from Seaweed Ulva  lactuca and Gracilaria verrucosa with the Addition of Anchovy Powder
Abstrak: Produk nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria verrucosa yang diformulasikan dengan penambahan tepung ikan teri merupakan salah satu fortifikasi untuk meningkatkan kandungan protein nori-like. Penelitian ini bertujuan menentukan pengaruh penambahan tepung ikan teri pada nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria verrucosa terhadap karakteristik sensori, fisik, dan kimia. Rancangan percobaan menggunakan rancangan acak lengkap, jika hasil uji menunjukkan pengaruh nyata, dilanjutkan dengan uji lanjut Duncan sedangkan uji lanjut Dunn untuk analisis sensori. Perlakuan konsentrasi tepung ikan teri yang digunakan, yaitu 0% (FT0), 1% (FT1), 2% (FT2), dan 3% (FT3) (b/v). Nori-like dengan penambahan tepung ikan teri memberikan pengaruh nyata terhadap karakteristik sensori, fisik, dan kimia. Karakteristik sensori menunjukkan bahwa penambahan konsentrasi tepung ikan teri semakin meningkatkan kesukaan panelis terhadap parameter aroma, rasa, dan keseluruhan. Nori-like dengan perlakuan terbaik diperoleh pada FT3, yaitu 3% tepung ikan teri. Karakteristik nori like dari perlakuan terbaik memiliki nilai L, a, dan b berturut-turut 34,09; -4,00; dan 9,36; kerenyahan 81,86 gf; aw 0,33; kalsium 2,02%; dan serat kasar 4,61%; serta nilai proksimat pada kadar air, abu, lemak, protein, dan karbohidrat berturut-turut 10,75%; 21,25%; 21,45%; 26,62%; dan 30,68%., Nori-like products made from Ulva lactuca and Gracilaria verrucosa seaweed formulated with the addition of anchovy powder were one of the fortifications to increase the protein content of nori-like. This study aimed to determine the effect of adding anchovy powder to nori-like from Ulva lactuca and Gracilaria verrucosa seaweed on sensory, physical, and chemical characteristics. The experimental design used a completely randomized design if the test results indicated a significant effect, continued with Duncan's post hoc test while Dunn's post hoc test was for sensory analysis. The concentrations of anchovy powder used were 0% (FT0), 1% (FT1), 2% (FT2), and 3% (FT3) (w/v). Nori-like with the addition of anchovy powder had a significant effect on sensory, physical, and chemical characteristics. Sensory characteristics indicated that the addition of anchovy powder concentration increased the panelist's preference for aroma, taste, and overall parameters. The best treatment nori-like obtained in FT3, was 3% anchovy powder. The nori-like characteristics of the best treatment had L, a, and b values of 34.09; -4.00; and 9.36; crispiness 81.86 of gf; aw of 0.33; calcium of 2.02%; and crude fiber of 4.61%, and then proximate values for moisture, ash, fat, protein and carbohydrate content of 10,75%; 21.25%; 21.45%; 26.62%; and 30.68%.
Keyword: anchovy powder, Gracilaria verrucosa, nori-like, Ulva lactuca

Judul: Dynamical System of Hepatitis B in Three Groups with Vaccination
Abstrak: The aim of this study is to modify the hepatitis B transmission model in three age groups involving vaccination from the model conducted by Zhoe and Zhang.The method used is to analyze the stability of the fixed point and its basic reproduction number (R_0). Performed stability analysis and numerical simulation to see population dynamics. Next, a sensitivity analysis of the parameters was carried out to see its effect on R_0. From the analysis obtained two fixed points, namely non-endemic and endemic fixed points. Non-endemic fixed points are locally asymptotically stable if R_0 <1 Meanwhile, the endemic fixed point is locally asymptotically stable if R_0 > 1. Hepatitis vaccination affects the number of susceptible population, because the more successful the vaccination, the smaller the number of susceptible populations so that the smaller the population will be infected.
Keyword: Dynamic, Hepatitis B, Vaccine, Mathematical model