Judul: Analisis komponen aktif cita - rasa pada bawang putih (Allium sativum L.) segar, goreng dan rebus dengan kromatografi gas
Abstrak: Bawang putih mempunyai berbagai fungsi, baik sebagai pemberi cita-rasa atau bagi kesehatan tubuh, yang disebab- Ran oleh adanya komponen volatil yang bersifat aktif. Bawang putih digunakan tidak hanya dalam bentuk segarnya saja, tetapi juga bentuk olahannya. Oleh karena itu diperlukan jenis pengolahan yang dapat mempertahankan komponen volatil aktif cita-rasa tersebut. Penelitian ini bertujuan untuk (1) mendapatkan standar internal terbaik untuk analisis komponen aktif cita-rasa dengan kromatografi gas dan untuk (2) mempelajari pengaruh pengolahan terhadap komponen volatil aktif cita-rasa pada bawang putih. Penelitian ini dilakukan dalam tiga tahap. Pada penelitian tahap pertama, dicari kondisi awal ekstraksi dan kondisi operasi kromatografi gas. Kondisi awal ekstraksi ditentukan berdasarkan berat minimal bawang putih yang dapat diekstrak dengan distilasi Likens-Nickerson (L-N), kondisi penguapan dan waktu penghancuran dalam warring blender. Kondisi kromatografi gas didasarkan pada kemampuan memisahkan semua komponen aktif cita-rasa bawang putih dengan baik berdasarkan bentuk dan garis dasar puncak kromatogram.
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Judul: Analisis komponen volatil pembentuk flavor dalam bawang putih (Allium sativum L.) untuk aplikasi kacang salut
Abstrak: Production process of coated peanut requires garlic as a producer of distinctive flavor. Flavor is produced from a combination of several volatile components contained in garlic. Production process continuously of coated peanuts requires manufacturers to find more than one variety of garlic for a smooth production. Each of the varieties of garlic that used producers have different amounts of the flavor-forming volatile components. This research analyzes of the flavor-forming volatile components in the two varieties of garlic (Shantung and Kating) to be applied on the coated peanuts by using gas chromatography, both qualitatively and quantitatively. Qualitative analysis using an external standard (diallyl monosulfide and diallyl disulfide), whereas the quantitative analysis using internal standard (benzyl alcohol) that is injected along with the sample. Qualitatively, in the garlic (Shantung and Kating) and the layer katom (Shantung and Kating), identified the existence of the flavor-forming volatile components, namely diallyl monosulfide and diallyl disulfide. Quantitatively, known that the number of diallyl monosulfide component in the garlic varieties Shantung of 1.087 ppm, whereas in the garlic varieties Kating of 3.454 ppm. The number of diallyl disulfide component in the garlic varieties Shantung of 107.174 ppm, while in the garlic varieties Kating of 74.916 ppm. The number of diallyl monosulfide component in the Shantung katom layer of 19.192 ppm, while in the layer katom Kating of 0.404 ppm. The number of diallyl disulfide component in the Shantung katom layer of 4.257 ppm, while in the layer katom Kating of 2.362 ppm. Keywords: garlic, flavor, volatile, coated peanuts, chromatography gas
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Judul: Asymptotic Distribution of Estimator for the Intensity Function of a Doubly Periodic Poisson Process
Abstrak: In this manuscript, estimation of the intensity function of a doubly periodic Poisson process is discussed. It is assumed that only a single realization of the Poisson process is observed in a bounded window [0,n]. It is also assumed that the period of the intensity function is known. The rate of consistency and asymptotic normality of the estimator are formulated. Finally, a confidence interval for the local intensity function is also formulated.
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