Judul: Emulsification Process and Cost Analysis of Beverage Emulsion Production of Red Palm Oil
Abstrak: Beverage emulsion of red palm oil is one of the diversification of food products which has the advantage of high pro-vitamin A content. This beverage emulsion is an alternative product in preventing vitamin A deficiency that suffers many children. Beverage emulsion formulations had been studied previously by several researchers. This study was aimed to obtain a proper emulsification process condition and production cost analysis of red palm oil emulsion. In the emulsification process, the variable treatments were rotating speed of homogenizer of 6000 rpm, 8000 rpm, 10000 rpm and homogenization time of 1 minute, 3 minutes and 4 minutes. In the process of pasteurization, the variable treatments were temperature of 70oC, 80o C during 10 minutes and 15 minutes. The parameters observed were the emulsion stability, diameter of emulsion droplet (μm), microstructure and color. The results showed that the homogenizer rotation speed and the homogenization time affected the stability and emulsion droplet size. At rotating speed of homogenizer of 10000 rpm and homogenization time of 3 minutes the emulsion stability was the highest (98,59%) and the emulsion droplet size was the smallest (2,04 μm). Eligibility criteria for investments were the NPV Rp. 1.111.711.032, IRR 38%, the net B/C 1,18. The BEP was 29075 units (bottles) or Rp. 319.819.738.
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Judul: Proses pembuatan produk emulsi kaya β-karoten dari minyak sawit merah dengan high pressure homogonizer
Abstrak: Research on emulsion making from red palm oil was undertaken by optimizing the mixing process and pressure homogenization. Objective of this research was to find a best processing condition in the emulsion product making. The stages of emulsion making consisted of mixing process, homogenization process, and product analyses. The mixing process conditions were (a). mixer's speed, i.e., 2499.0, 2646.0, 2853.0 and 3167.0 rpm; (b). mixing time, i.e., 1.0, 2.0, and 3.0 minutes. The single stage homogenization pressures were 100, 150, 200, and 250 bar. Pressure studied in the double stage homogenization were 40, 60, and 80 bar. Quality of the emulsion drink was measured by carotene content, fluid flow characteristic, viscosity, and proximate analysis. Result indicated that the best emulsion product was resulted from a combination of 3167 rpm and 3 minutes mixing process. Further homogenization process found that a double stage homogenization with 250 bar in first stage and 80 bar in second stage resulted best in the quality emulsion. This best emulsion was characterized by the best value of emulsion stability and droplet diameter size. This product was rich in β-carotene.
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Judul: Closed Knight’s Tour pada Papan Catur Berbentuk Persegi Panjang dengan Ukuran Maksimal 8 × 8
Abstrak: Closed Knight’s Tour merupakan langkah kuda yang mengunjungi setiap kotak pada papan catur tepat satu kali dengan langkah kuda berawal dan berakhir pada kotak yang sama. Graf yang terbentuk dari closed knight’s tour dinotasikan sebagai graf G(m,n), dengan m adalah banyaknya baris dan n adalah banyaknya kolom. Graf tersebut memuat Hamiltonian cycle. Sebuah graf terhubung G adalah graf bipartite jika dan hanya jika graf tersebut tidak memiliki cycle dengan panjang ganjil. Papan catur yang memenuhi syarat cukup untuk memiliki closed knight’s tour adalah papan catur berukuran 5 × 6, 5 × 8, 6 × 6, 6 × 7, 6 × 8, 7 × 8, dan 8 × 8.
Keyword: bipartite, closed knight’s tour, hamiltonian cycle, knight’s tour, teori graf