Judul: Pembuatan keripik daging sapi dengan penggoreng vakum pada temperatur dan ketebalan irisan yang berbeda
Abstrak: a milik Daging sapi merupakan salah satu produk peternakan yang memiliki nilai gizi yang lengkap, namun sangat berpotensi mengalami kerusakan selama proses pengolahan, sehingga dapat menurunkan nilai gizi. Pengolahan bahan pangan menjadi keripik biasanya dilakukan untuk memperpanjang umur simpan produk.. Pembuatan keripik daging sapi dapat dilakukan dengan penggorengan vakum yang akan menurunkan proses oksidasi, sehingga produk keripik yang dihasilkan akan menjadi lebih tahan lama. Penelitian dilaksanakan di Bagian Produksi Ternak Ruminansia Besar, Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Bagian Pilot Plan, dan Bagian Ilmu Hayati, Pusat Antar Universitas, Institut Pertanian Bogor. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) pola faktorial 2x3 dengan menggunakan tiga kali ulangan sebagai kelompok. Faktor pertama adalah temperatur penggorengan yang terdiri dari temperatur 80, 90 dan 100°C. Faktor kedua adalah ketebalan irisan daging yang terdiri dari ketebalan 3 dan 4 mm. Penggorengan dilakukan selama 60 menit dengan tekanan vakum -70 cmHg...
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Judul: Produksi Keripik Daging dengan Perlakuan Jenis Tepung yang Digoreng Vakum
Abstrak: Daging merupakan bahan pangan produk peternakan yang memiliki nilai gizi relatif lengkap dan seimbang. Pengolahan produk hasil ternak dimaksudkan untuk mendapat nilai tambah dan meningkatkan daya simpan, mengingat daging merupakan bahan yang mudah rusak (perishable). Penelitian ini mempunyai tujuan mempelajari pengaruh jenis tepung dan lama pengorengan terhadap sifat fisik dan kimia keripik daging. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan pola faktorial 3 x 6 dengan 3 ulangan. Faktor pertama adalah jenis tepung yang terdiri atas tepung tapioka, tepung terigu dan tepung maizena dan faktor kedua adalah lama penggorengan yaitu 10, 20, 30, 40, 50 dan 60 menit. Dari hasil analisis jenis tepung tidak mempengaruhi sifat fisik keripik daging namun Lama penggorengan mempengaruhi sifat fisik keripik daging kecuali kekerasan objektif. Jenis tepung tidak mempengaruhi sifat kimia keripik daging kecuali bilangan peroksida namun lama penggorengan mempengaruhi sifat kimia keripik daging kecuali kadar lemak. Sifat fisik dan kimia keripik daging tidak dipengaruhi oleh interaksi jenis tepung dan lama penggorengan.
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Judul: Exchange Market Pressure and Central Bank Intervention for Three ASEAN Countries
Abstrak: Two of the exchange rate systems which are adopted by many countries are the floating and the fixed exchange rate system. Both the exchange rate systems have different characteristics. Countries that implement fixed exchange rates system tend to set their domestic currency exchange rate at a certain point. On the contrary, countries which implement floating exchange rate system tend to let their domestic currency exchange rate to move flexibly and thus their value will always change according to the demand and supply of the currency in the foreign exchange market. Countries which implement floating exchange rate system are facing the risk of fluctuation in the exchange rate of their domestic currency against foreign currencies. The currency exchange rate fluctuation may be caused by economic problems such as a financial crisis. A country can also be potentially affected by other countries’ earlier financial crisis. This effect could potentially happen if these countries are in the same region, such as ASEAN. The 1997 ASEAN economic crisis was an example of a country’s financial crisis could affect other countries. At that time, some countries such as Indonesia, Malaysia and Thailand had to change their currency exchange rate system from the fixed exchange rate system to the floating exchange rate system due to the high costs which has to be incurred if they were to enforce the fixed exchange rate system. During 2002 until 2012, the domestic exchange rate of Indonesia, Malaysia and Thailand against the U.S. dollar had tended to fluctuate. If the domestic currency exchange rate fluctuated excessively then the central bank would intervene to stabilize the exchange rate in the foreign exchange market. The pressure on domestic currency exchange rate pressures has forced the central bank to intervene. The amount of those pressures can be analyzed by calculating the Exchange Market Pressure (EMP) index. Apart from that, the time when interventions are done by the central bank can be known based on EMP by calculating the Exchange Market Intervention (EMI) index. The purposes of this study were to determine the level of international pressure on the currency exchange market and monetary authorities intervene in three ASEAN countries, as well as to determine the effect of the monetary authorities intervene on the exchange rate of the domestic currency against the U.S. dollar in those three ASEAN countries. Based on the EMP index calculation results which are obtained during 2002 to 2012 period, the exchange rate of Indonesia, Malaysia and Thailand’s domestic currency had always fluctuated and the results of the EMP index indicated that each country were under diverse level of currency exchange rate appreciation and depreciation pressures. Thailand was the country with the highest currency exchange rate pressure compared to Indonesia and Malaysia. The results on the intervention index calculation showed that Indonesia, Malaysia and Thailand have intervention index between zero and one and more than one. We can also see from the intervention index that Indonesia and Thailand implement the controlled floating currency exchange rate instead of the freely floating one. Based on the calculation of the currency exchange rate by comparing
Keyword: exchange rate, exchange market pressure, intervention