Judul: Pembuatan fish fingers dari ikan bandeng (Chanos chanos)
Abstrak: Fish fingers merupakan suatu produk yang terbuat dari daging ikan giling yang umumnya dibuat dalam bentuk surimi terlebih dahulu, kemudian dilapisi dengan batter dan breadcrumbs lalu digoreng. Umumnya fish fingers ini mengalami penyimpanan sebelum disajikan. Penelitian ini bertujuan untuk mempelajari pengaruh jenis batter dari berbagai jenis tepung dalam pembuatan produk yang disimpan pada suhu rendah. Proses pembuatan fish fingers dimulai dengan mengambil daging ikan yang sudah bebas dari tulang dan kulit, kemudian digiling. Bahan tambahan krioprotektan yang dimasukkan ke dalam adonan daging giling, setelah tercampur merata lalu dicetak dan dibekukan (surimi). Setelah beku dipotong dan dilapisi batter dan breadcrumbs kemudian digoreng. Fish fingers yang dilapisi batter terbuat dari 3 jenis tepung, yaitu tepung terigu, maizena dan tapioka lalu disimpan pada suhu -20°C. Pengamatan dilakukan setiap 5 hari, yaitu pada hari ke-0, ke-5, ke-10, dan ke-15. Parameter yang diamati tiap pengamatan adalah kadar air, abu, protein, lemak, karbohidrat, TBA dan, pH. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan 2 kali ulangan, dimana jenis tepung dan lama penyimpanan menjadi faktornya. Data hasi penelitian diuji dengan analisis ragam (anova). Bila perlakuan yang diberikan berbeda nyata, maka dilakukan uji lanjutan dengan menggunakan uji Duncan. Untuk hasil organoleptik digunakan uji Kruskal-Wallis dan bila perlakuan berbeda nyata, dilanjutkan dengan uji perbandingan berganda. ...
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Judul: Pembuatan “Fish Finger” dari Ikan Bandeng (Chanos chanos) dan Nilai Gizinya
Abstrak: Fish fingers is a fish diversification product which is made of either sliced fish meat or ground meat or surimi. The meat is then battered and breaded; after that it is prefried and frozen. The study showed that the products contain highly in protein. Results also showed that the products battered by either wheat dough or maizena dough are prefered than the cassava one. The product also is likely to be kept under low temperature in order to extend shelf life, because it still contains high in moisture and fat.
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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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