Judul: Pengembangan Minuman Berbasis Hidrolisat Daging Kambing dan Penentuan Umur Simpannya
Abstrak: Development of goat meat hydrolysate-based beverage could improve the utilization of goat meat. The purpose of this research was to produce a hydrolysate beverage which could be accepted by consumers and have more than two weeks shelf life at low temperature storage. Beverage was made by two different heat treatments, i.e. pasteurization at 75 oC for 27 minutes and 85 oC for 19 minutes, then stored at 8 oC. Product was analyzed its protein content, organoleptic and shelf life. The protein content in hydrolysate beverage was 0.26% (wet basis). The organoleptic tests showed that the most preferred beverage was made by addition of 0.09% orange essence and differences in heat treatment did not affect the product acceptance. The shelf life of pasteurized beverage at 75 oC for 27 minutes was 82 days while pasteurized at 85 oC for 19 minutes was 111 days at low temperature storage based on the total plate count of the product. The results showed that hydrolysate beverage had more than two weeks shelf life at low temperature storage and had been accepted organoleptically by consumer.
Keyword: shelf life, pasteurization, goat meat hydrolysate, beverage

Judul: Design of Retort Pouch Packaging and Shelf Life Estimation for Commercial Sterilized Goat Tongseng Product by MSMEs
Abstrak: Produk olahan peternakan penting bagi masyarakat sebagai sumber protein kedua setelah hasil perikanan. Daging kambing sering diolah menjadi sate, sop, soto, gulai, tongseng, dan lainnya. Namun, produk daging kambing siap saji dalam kemasan masih langka karena mayoritas diproduksi saat dipesan. UMKM Produk Steril Komersial seperti HnR Food mengembangkan produk Ready to Eat (RTE) sesuai permintaan konsumen. Sterilisasi dan kemasan yang tepat penting untuk kualitas dan umur simpan produk RTE. Produk RTE memiliki umur simpan lebih lama dengan pengemasan yang sesuai. Pengujian umur simpan dilakukan dengan metode ASLT model Arrhenius. Kemasan retort pouch bag telah sesuai dengan desain proses sterilisasi yang telah ditentukan dan dapat digunakan sebagai kemasan alternatif untuk menggantikan kemasan kaleng dengan harga yang lebih terjangkau. Umur simpan dari produk tongseng kambing yang dikemas dengan kemasan retort pouch bag berhasil untuk diketahui dengan nilai umur simpan yang didapatkan 93 hari atau sekitar 3 bulan pada suhu 25°C dan dapat mencapai 170 hari atau kurang lebih 6 bulan apabila disimpan pada suhu 4°C., Processed livestock products are important to the community as the second source of animal protein after fishery products. Goat meat is commonly prepared as satay, soup, stew, tongseng, and others. However, ready-to-eat goat meat products in packaging are still rare because they are mostly produced upon order. MSME commercial sterilized products like HnR Food developed Ready to Eat (RTE) products according to consumer demand. Proper sterilization and packaging are crucial for RTE product quality and shelf life. RTE products have a longer shelf life with appropriate packaging. Shelf life testing was conducted using the ASLT Arrhenius model. The retort pouch bag packaging was suitable for the specified sterilization process and offered a more affordable alternative to cans. The shelf life of tongseng goat product in the retort pouch bag was determined to be 93 days or approximately 3 months at 25°C and could extend up to 170 days or approximately 6 months when stored at 4°C.
Keyword: Arrhenius, commercial sterilized products, goat tongseng, retort packaging, shelf life

Judul: Rantai Markov Pada Bilangan Biner
Abstrak: Ranlai Markov {Xn} yang didefinisikan pada ruang peluang (n, P, P) dilllana n = (O,I],dan 'Fadalah cr-lapangan Borel, lllelllpunyai ekspansi biner X n = 0, dl(n) din).. n = I, 2, ... Mengkonstruksi rantai Markov ini diawali dengan memilih sembarang bilangan ..Y o di (0,1], nyatakan bilangan Xo dalam ekspansi biner Xo =0, diD) diD) ... d~O) ... dimana { d~O) ,n = 1,2, ... } adalah barisan nol dan satu. Peubah acak XI ditentukan oleh .Xo dan asumsi berikut.
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