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ITS » Master Theses » Matematika - S2
Posted by aprill@is.its.ac.id at 29/09/2015 18:53:10  •  1524 Views


ANALISIS PEMAKAIAN MADU PADA PENGAWETAN MAKANAN MENGGUNAKAN METODE MATEMATIKA

THE ANALYSIS ABOUT HONEY AS A FOOD PRESERVATIVE USING MATHEMATIC METHOD

Author :
RIMO, IMELDA HENDRIANI EKU ( 1212201006 )




ABSTRAK

Pengawetan makanan pada saat ini masih banyak menggunakan bahan sintetis kimia yang sangat berbahaya bagi kesehatan tubuh kita. Salah satu bahan pengawet makanan alternatif yang alami yang belum diketahui oleh masyarakat adalah madu. Beberapa penelitian mengenai khasiat madu telah membuktikan bahwa madu dapat digunakan sebagai bahan pengawet makanan. Oleh karena itu kami melakukan penelitian analisis menggunakan metode matematika yaitu metode beda hingga implisit untuk mendapatkan kajian ilmiah dari manfaat madu sebagai bahan pengawet makanan. Dalam penelitian ini akan dibangun model matematika dengan memperhatikan pengaruh temperatur pengaruh kecepatan pengadukan dan ukuran ketebalan madu yang melapisi makanan terhadap kemampuan makanan yang diawetkan untuk tidak cepat rusak yang dikaji berdasarkan karakteristik fluida sisko yang terdapat pada madu yaitu viskositas dan massa jenis madu. Dari model ini kemudian diselesaikan dengan menggunakan metode beda hingga dengan skema alternating direction implicit ADI. Hasil simulasi yang diperoleh adalah semakin tinggi temperatur madu maka semakin kecil viskositas madu sehingga semakin rendah kemampuan madu sebagai pengawet makanan. Semakin cepat madu diaduk maka semakin kecil viskositasnya sehingga dapat menurunkan kemampuan madu sebagai pengawet makanan. Semakin besar volume madu maka semakin baik madu digunakan sebagai pengawet makanan.


ABSTRACT

Food preservation at the moment is still using a lot of chemical synthesis material which is very dangerous for our health. One of alternative natural food preservative yet known by the public is honey. Several studies on benefits of honey has proved that honey can be used as a food preservative. Therefore we propose the analysis research using mathematical methods that is implicit finite difference method to get the scientific review of the benefits of honey as a food preservative. In this research will be reviewed Sisko fluid characteristics contained in the honey. Furthermore a mathematical model of this problem would be built with attention to the effect of temperature the effect of stirring speed and the size of the thickness of honey lining the food on the ability of the food is preserved for not quickly broken. The model is then solved by using the finite difference method with alternating direction implicit ADI scheme. The result of simulation obtained are the higher the temperature the smaller the viscosity of honey so the worse the ability of honey as a food preservative. The faster the honey stirred the smaller viscosity of honey so it can reduce the ability of honey as a food preservative. The greater the volume the better honey is used as a food preservative.



KeywordsFluida sisko; Madu; Pengawetan makanan; Alternating Direction Implicit (ADI)
 
Subject:  Tidak terbatas
Contributor
  1. Prof. Dr. Basuki Widodo, M.Sc
Date Create: 29/09/2015
Type: Text
Format: pdf
Language: Indonesian
Identifier: ITS-Master-12103150001480
Collection ID: 12103150001480
Call Number: RTMa 515.62 Rim a


Source
Master Theses of Mathematics, RTMa 515.62 Rim a, 2015

Coverage
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Rights
Copyright @2015 by ITS Library. This publication is protected by copyright and per obtained from the ITS Library prior to any prohibited reproduction, storage in a re transmission in any form or by any means, electronic, mechanical, photocopying, reco For information regarding permission(s), write to ITS Library




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  1.  ITS-Master-39032-1212201006-abstract_id.pdf - 177 KB
  2.  ITS-Master-39032-1212201006-abstract_en.pdf - 177 KB
  3.  ITS-Master-39032-1212201006-conclusion.pdf - 252 KB




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