Judul: Formulasi Minuman Bandrek dengan Penambahan Kolagen di PT Liza Herbal International
Abstrak: Permasalahan penurunan penjualan produk bandrek di PT LHI merujuk pada teori product life cycle yaitu tahap decline. Penjualan menurun karena lebih banyak produk inovatif memasuki pasar atau keinginan konsumen berubah, sehingga diperlukan cara untuk bertahan. Salah satunya adalah dengan mengenalkan produk baru ke pasar. Oleh karena itu dilakukan inovasi terhadap minuman bandrek PT LHI. Bandrek merupakan minuman tradisional yang dimanfaatkan untuk menghangatkan tubuh. Produksi bandrek menggunakan penambahan kolagen yaitu kolagen ikan yang tinggi nilai biologis serta kandungan asam amino esensial. Bandrek dengan varian kolagen memiliki perbandingan massa bumbu bandrek : gula aren : kolagen adalah 85,5% : 13,7% : 0,9% dengan rendemen sebesar 43,1% dari seluruh bahan baku. Metode yang digunakan yaitu metode kuantitatif melalui pendekatan riset aksi serta pembuatan prototipe minuman bandrek yang lebih disukai konsumen. Formulasi dilakukan dengan skala laboratorium, tetapi peracangan dilakukan dengan skala industri meliputi neraca massa, perencanaan tata letak, desain kemasan, dan analisis kelayakan finansial. Proses produksi diawali dengan persiapan bahan baku, pencucian, penyangraian, penghancuran dan penyaringan, pengendapan, ekstraksi, filtrasi, kokristalisasi, penepungan, dan dilanjutkan pengemasan. Pengujian yang dilakukan untuk mendapat formula terbaik adalah uji organoleptik, dilanjutkan dengan analisis proksimat (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan pengujian total padatan terlarut., The problem declining sales of bandrek products at PT LHI refers to the product life cycle theory. Sales decline as more innovative products enters market or consumer wants change, so needed way to survive. The solution is introducing new products to the market. Innovation will be made to PT LHI's bandrek drink. Bandrek is a traditional drink that's used to warm the body. Bandrek production uses the addition of fish collagen which has high biological value and contains essential amino acids. Bandrek with collagen variant has mass ratio of bandrek seasoning: palm sugar: collagen is 85,5%: 13,7%: 0,9% with 43,1% yield of all raw materials. The method used a quantitative method through an action research approach and making prototypes of bandrek drinks that are preferred by consumers. The formulation is carried out on a laboratory scale, but industrial scale designs include mass balance, layout planning, packaging design, and financial feasibility analysis. The production process begins with the preparation of raw materials, washing, roasting, crushing and filtering, precipitation, extraction, filtration, crystallization, flouring, and continued packaging. The tests carried out to obtain the best formula were organoleptic tests, followed by proximate analysis (moisture content, ash content, protein content, fat content, and carbohydrate content) and total dissolved solids testing.
Keyword: product life cycle, formulation, bandrek, herbal drink, collagen

Judul: Palm Creamer Bandrek Drink Formulation at PT Liza Herbal International.
Abstrak: Bandrek yang diproduksi oleh PT Liza Herbal Internasional dengan merek dagang “Starbandrek” mengalami penurunan penjualan. Permasalahan ini merujuk pada teori product life cycle yaitu tahap decline. Oleh sebab itu, dilakukan pengembangan inovasi produk sejenis untuk memperpanjang daur hidup produk. Bandrek Sigeulis merupakan serbuk minuman bandrek yang terbuat dari jahe merah, cabai jawa, kayu manis, dan cengkih. Bahan tambahan yang dapat meningkatkan nilai tambah dan keunikan bandrek yaitu non dairy creamer sawit. Metode yang digunakan yaitu metode kuantitatif. Penelitian dibagi menjadi beberapa fase, yaitu fase eksplorasi, fase pendefinisian masalah, fase ideasi, fase pengembangan prototipe serta fase validasi. Formula minuman bandrek yang diperoleh dari uji organoleptik adalah 50 gram jahe, 8 gram rempah, 40 gram gula pasir, penambahan gula aren sebanyak 13% dan penambahan krimer sebanyak 6,45%. Bandrek krimer memiliki kadar air 1,01% dan kadar abu 1,01% sesuai dengan SNI serbuk minuman tradisional. Hasil penelitian berhasil menghasilkan formula terbaik dengan kemasan baru yang lebih disukai konsumen, proses produksi yang efisien, tata letak produksi yang efisien, dan hasil analisis usaha bandrek krimer yang dinilai layak berdasarkan aspek finansial karena memiliki B/C ratio > 1., Bandrek produced by PT Liza Herbal Internasional with the trademark “Starbandrek” experienced a decline in sales. This problem refers to the product life cycle theory, namely the decline stage. Therefore, the development of similar product innovations is carried out to extend the product life cycle. Bandrek Sigeulis is a bandrek drink made from red ginger, Javanese chili, cinnamon, and cloves. Additional ingredients that can increase the added value and uniqueness of bandrek are palm non dairy creamer. The method used is quantitative method. The research is divided into several phases, namely the exploration phase, the problem definition phase, the ideation phase, the prototype development phase and the validation phase. The bandrek drink formula obtained from the organoleptic test is 50 grams of ginger, 8 grams of spices, 40 grams of granulated sugar, the addition of 13% palm sugar and the addition of 6.45% creamer. Bandrek creamer has a water content of 1.01% and an ash content of 1.01% in accordance with the SNI for traditional beverage powders. The results of the research succeeded in producing the best formula with new packaging that is preferred by consumers, an efficient production process, an efficient production layout, and the results of an analysis of the creamer bandrek business which were considered feasible based on the financial aspect because it has a B/C ratio > 1.
Keyword: bandrek, formulation, herbs, non dairy creamer, herbal, formulasi

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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