Judul: Sifat fisik, kimia dan organoleptik telur asin melalui penggaraman dengan tekanan dan konsentrasi garam yang berbeda
Abstrak: Salted eggs was preserved food product made by soaking eggs in the salt solution. Salted eggs are made from duck eggs because they attain more desirable characteristics, such as orange color and grittiness than salted chicken yolk. A higher different pressure between outside and inside the eggs resulted in higher penetration rate of salt into the eggs. The research was conducted to know the concentration of salt and level of pressure to maked salted eggs based on physic characteristic, chemical characteristic and organoleptic. The treatment was divided into three different level of pressure gived, that is 0, 1.5 and 3 bar and two different salt concentration used 1:4 and 1:5. Data obtained for physic and chemical characteristic was analysed with the descriptive analysis, because passed the assumption test. Data for hedonic test, was analysed used Kruskal-Wallis. The results showed that salted eggs with salt concentration 1:4 and level of pressure on 3 bar gived the highest NaCl content and grittiness. Pressure on 0 bar and salt concentration 1:5 gived the lowest NaCl content and grittiness. Moisture content of egg white and yolk fiom salted eggs for all treatment showed that the result much the same, that is 85.03-86.56% on egg white and 30.97-33.24% on yolk. The hedonic test, honest that the treatments was significant on salty taste of egg white (P<0.05).
Keyword: 

Judul: Sifat fisik, kimia dan organoleptik telur asin dengan metode tekanan serta umur  telur yang berbeda
Abstrak: One of the main product from duck is egg. The duck egg is very suitable to be processed into salted egg. The salted egg is one method of egg's pickling. The principal of making salty egg is salt ionizing process of NaCl in later mix which then diffuse into the egg through it's shell. In this study the salting was done with the pressure method (0, 1.5, and 3.0 bar) with different egg age (0, 7, and 14 day). Parameters measured include the moisture content, NaCl content, egg yolk's gritty texture and organoleptic test. Data obtained for physic, chemical characteristic can not be analysed by ANOVA, because passed the assumtion test, so the data was analysed with the descriptive analysis. Data for Hedonic Test, was analysed with Kruskal-Wallis. The result of this showed the higher pressure and older age also increase salt content in both egg white and yolk, and the grittiness of yolk. Salt content of both the egg white and yolk was highest on age 14 days with given pressure (3 bar). The panelist respons of organoleptic test towords general apperance of the salty eggs was significant. Respon towords saltiness of egg white and yolk grittiness was not significant.
Keyword: 

Judul: Bifurkasi Hopf pada siklus bisnis IS-LM tanpa dan dengan waktu tunda
Abstrak: One of business cycle models in dynamical economics is the IS-LM business cycle model with time delay, where the time delay lies in stock capital variables. It is a time delay between the existence of stock capital and the time to get ready to invest. In a model without time delay, changing the parameter of investment rate on income could affect the system stability. On the other hand, in a model with time delay, there exists critical time delay changing the system stability. This shows limit cycle, which can be concluded that Hopf bifurcation occurs
Keyword: Bogor Agricultural University (IPB), time delay, Hopf bifurcation, business cycle model