Judul: Physical and Sensory Characteristics Evaluation of All-Purpose Seasoned Flour Products in The Market
Abstrak: Tepung bumbu serba guna merupakan campuran tepung dan bumbu dengan atau tanpa penambahan bahan makanan yang diizinkan. Penggunaan jenis tepung bumbu yang berbeda mempengaruhi karakteristik fisik dan sensori secara spesifik pada produk akhir yang dihasilkan karena komposisinya yang berbeda-beda. Penelitian ini bertujuan mengetahui karakteristik fisik dan sensori pada 4 merek tepung bumbu serba guna yang dijual di pasaran (Tepung A, B, C, dan D). Karakteristik fisik yang diuji adalah daya serap minyak (metode Soxhlet), analisis tekstur, dan profil pasting. Karakteristik sensori yang diuji adalah profil sensori menggunakan metode Rate-All-That-Apply (RATA). Analisis profil pasting menunjukkan viskositas breakdown dan puncak tertinggi dimiliki oleh Tepung C, waktu puncak gelatinisasi tertinggi dimiliki oleh Tepung A dan Tepung D, suhu gelatinisasi tertinggi dimiliki oleh Tepung B, serta viskositas akhir dan setback tertinggi dimiliki oleh Tepung D. Viskositas setback merupakan parameter terjadinya retrogradasi yang menyebabkan tekstur produk menjadi lebih keras. Analisis tekstur menunjukkan Tepung D dan C memiliki nilai hardness tertinggi, serta uji sensori menunjukkan Tepung D memiliki atribut relatif dominan hardness. Nilai hardness terendah dimiliki oleh Tepung A dan Tepung B, serta uji sensori menunjukkan Tepung A memiliki atribut relatif dominan crispy, namun tidak pada Tepung B. Daya serap minyak tertinggi serta atribut relatif dominan oily dimiliki oleh Tepung B. Uji RATA menunjukkan setiap produk memiliki atribut relatif dominan yang berbeda-beda. Adanya ketidaksesuaian hasil uji fisik dengan uji sensori dapat disebabkan oleh panelis konsumen yang tidak melalui tahap training sehingga memiliki kepekaan identifikasi atribut sensori yang lebih rendah., All-purpose seasoned flour is a food ingredient that consists of flour and seasoning with or without the addition of other permitted food ingredients. Different types of seasoned flour affect the final product’s physical and sensory characteristics because of the different compositions. This research aims to determine the physical and sensory characteristics of all-purpose seasoned flour products in the market (Flour A, B, C, and D). The physical characteristics evaluated were oil absorption (Soxhlet method), texture analysis, and pasting profile. The sensory characteristic evaluated was sensory profile with the Rate-All- That-Apply (RATA) method. The pasting profile analysis showed Flour C had the highest breakdown and peak viscosity, Flour A and D had the highest peak time, Flour B had the highest gelatinization temperature, and Flour D had the highest final and setback viscosity. Setback viscosity is a retrogradation parameter which causes the product texture to become harder. Texture analysis showed Flour D and C had the highest hardness value, sensory test also showed Flour D had hardness as the relatively dominant attribute. Flour A and B had the lowest hardness value, sensory test also showed Flour A had crispy as the relatively dominant attribute, but not in Flour B. Flour B had the highest oil absorption capacity and sensory test also showed Flour B had oily as the relatively dominant attribute. The RATA method showed that each product had different relatively dominant attributes. The discrepancy between the physical and sensory test results can be caused by consumer panelists who did not go through the training stage so that they had a lower sensitivity for sensory attribute identification.
Keyword: physical characteristic, RATA, rate-all-that-apply, seasoned flour, sensory characteristic

Judul: Pendugaan Umur Simpan Tepung Bumbu Gorengan dengan Metode Akselerasi Pendekatan Kadar Air Kritis
Abstrak: Konsumsi tepung terigu semakin meningkat sebagai bahan penyalut produk gorengan. Namun, tepung terigu merupakan tepung yang mengandung gluten dan dapat menyebabakan beberapa penyakit jika konsumsinya berlebihan. Peran tepung terigu sebagai penyalut gorengan dapat digantikan dengan tepung bumbu non gluten. Sebagai produk pangan, tepung bumbu harus diketahui umur simpannya untuk keamanan konsumen. Pendugaan umur simpan dilakukan dengan metode Accelerated Shelf-Life Test (ASLT), dilakukan dengan memodifikasi suhu dan kelembaban ruang agar produk yang disimpan dapat cepat rusak. Pendugaan umur simpan tepung bumbu dilakukan dengan metode kadar air kritis menggunakan persamaan Labuza. Variabel yang digunakan antara lain kadar air awal, kadar air kritis, kadar air kesetimbangan, slope kurva ISA, permeabilitas kemasan, luas kemasan, berat padatan per kemasan, dan tekanan uap air jenuh pada suhu penyimpanan. Kurva ISA yang didapatkan pada penelitian berbentuk sigmoid atau sama dengan Kurva ISA tipe II yang banyak ditemukan pada produk pangan. Nilai Mean Relative Determination (MRD) terkecil pada pemodelan Hasley 3,74. Pendugaan umur simpan dilakukan pada RH 75, 84, dan 89% menggunakan kadar air kritis percobaan dan kadar air kritis berdasarkan Standar Nasional Indonesia (SNI) dengan beberapa jenis kemasan antara lain PP 02, PP 03, dan alumunium foil. Hasil perhitungan umur simpan tepung bumbu gorengan pada penyimpanan kelembaban relatif 75, 84, dan 89% menggunakan kadar air kritis SNI dengan kemasan PP 02 secara berturut-turut selama 95, 49, 35 hari, dengan kemasan PP 03 selama 143, 74, 54 hari, dan dengan kemasan alumunium foil selama 641, 333, 242 hari., Consumption of wheat flour is increasing as a coating of fried products. However, wheat flour is a flour that contains gluten and can cause some diseases if its consumption is excessive. The role of wheat flour as a fried coating can be replaced with non-gluten seasoning flour. As a food product, seasoning flour should be known its shelf life for consumer safety. Estimation of shelf life is done by Accelerated Shelf-Life Test (ASLT) method, done by modifying the room temperature and humidity conditions so that the stored products can be quickly damaged. Seasoning flour is a food product whose main damage is due to the absorption of water vapor. Estimating the shelf life of seasoning flour is done by critical water content method using Labuza equation. The parameters used include initial moisture content, critical moisture content, equilibrium water content, ISA curve slope, packaging area, packaging permeability, solid weight per package, and saturated water vapor pressure at storage temperature. The ISA curve obtained in the study is in the form of sigmoid or the same as the ISA curve type II that is found in food products. The smallest Mean Relative Determination (MRD) value is obtained in Hasley modeling 3,74. The restoration of shelf life was carried out at RH 75, 84, and 89% using experimental critical water content and critical water content based on the Indonesian National Standard (SNI) with several types of packaging including PP 02, PP 03, and aluminum foil. The results of the calculation of the shelf life of fried spice flour in the storage of relative humidity 75, 84, and 89% use the critical water content of SNI
Keyword: Kadar air, Kelembaban relatif, Tepung bumbu, Umur simpan

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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