Utilization of Waste Lemi Blue Swimming Crabs on Preference Level of Crackers

Lemi is a yellowish product which usually finds under the surface of the cooked blue swim crab carapace. This research aims to determine the number of lemi addition from the utilization of blue swimming crabs waste in crackers that produces the most liked crackers by panelist. This research was undertaken in the Fishery Production Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran and Food Technology Laboratory, Faculty of Engineering, Pasundan University in January 2020. The method of research used was an experimental method with the treatment of addition of lemi blue swimming crabs in 15%, 20%, 25%, 30% and 35% based on the amount of tapioca flour with 20 semi trained panelists as a repetition. The observed parameters are physical test (level of florescence), proximate test (moisture content, ash content, protein content and fat content in preferred treatment) and hedonic test (favorite test) based on organoleptic characteristics which include the appearance, smell, textures and flavors. The level of acceptance of crackers are analyzed using a non parametric statistical method Friedman then followed by the Bayes test to discover the best treatment of crackers. The results showed that the addition of a 25% lemi is a more preferential treatment by the panelists.

Data Mining untuk Nasabah Bank Telemarketing Menggunakan kombinasi Algoritm Naïve Bayes Dan Algoritma Genetik

The strategy used for telemarketing by conducting promotional media, this strategy is a marketing method used by banks, in offering products to customers, banks, one of the products that will be offered is time deposits, the bank has difficulty in knowing the obstacles experienced by customers in making a decision to make deposits against the bank, so that later it will have the effect of a financial crisis at the bank. Telemarketing banks must have targets for customers, where customers have the potential to join one of the bank's products, namely deposits by looking at existing customer data.With the existing problems will be overcome by the datamining technique that will be used for this research is the Naïve Bayes algorithm and genetic algorithm which aims to predict the Telemarketing customers' sources sourced from public UCI Repsitory data so that the bank offers a product to the customer right at the target. Naïve Bayes test with experimental results of 86.71% accuracy while cross validation testing using Genetic algorithm produces high accuracy 90.27%, Root proves the prediction of time series data Naïve Bayes method and Genetics produces an accuracy of 90.27%, so it can be concluded that using the Naive Bayes algorithm and Genetics can optimize in predicting Telemarketing client decisions right in the deposit offer.

Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level

Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in May-July 2018. Methodology: The method used in this research was the experimental method with the five treatments, which were the addition of minced fish were 0%, 5%, 10%, 15%, and 20% and involving 20 semi panelists as replication. The addition of minced were calculated based on the weight of corn flour. The observed parameters were yield, hedonic test (appearance, aroma, texture, taste) and chemical characteristics (protein and water content) in control and most preferred treatment. Data processing using Friedman and Bayes Test. Results: The results showed that tortilla chips with the addition of 10% of minced catfish was the most preferred tortilla chips by panelists with an average score of appearance, aroma, texture and taste are 7.00; 6.40; 6.70; and 7.60. The yield of tortilla chips is 75.77%. Chemical test results of protein content is 9.98% and water content is 2.28%. Conclusion: Tortilla chips with the addition of 10% of minced catfish was tortilla chips which was most preferred by panelists.