Judul: Auditing Energy at Botani Bakery IPB University,  Bogor
Abstrak: IPB University menginisasi konsep lingkungan dengan visi menuju Green Campus IPB 2020. Dalam pengimplementasiannya, IPB University perlu menerapkan berbagai kebijakan, salah satunya adalah melakukan evaluasi pemanfaatan listrik di setiap gedung unit kegiatan termasuk unit Botani Bakery. Evaluasi ini dapat dilakukan antara lain dengan melakukan audit energi. Tujuan penelitian ini adalah melakukan audit energi pada unit Botani Bakery. Kegiatan audit energi dilakukan dengan dua tahapan yaitu audit energi awal dan audit energi rinci. Kegiatan audit dilakukan terhadap tiga bagian unit yaitu produksi, kantor pengelola, dan services. Hasil audit menunjukkan bahwa sumber energi yang digunakan di Botani Bakery adalah energi bahan bakar berupa LPG (60,64%), energi listrik (34,33%), dan energi manusia (5,21%), dengan kapasitas produksi 9 kg adonan roti per hari. Hasil audit energi juga menunjukkan bahwa rata-rata konsumsi harian penggunaan energi pada unit Botani Bakery adalah sebesar 257,58 MJ dengan penggunaan tertinggi oleh sub-unit produksi (80,27%), diikuti oleh sub-unit services (12,99%), dan sub-unit kantor pengelola (6,74%). Untuk mengolah satu kilogram adonan roti dan chiffon, masing-masing membutuhkan rata-rata energi harian sebesar 20,15 MJ dan 39,75 MJ. Secara teknis, penggunaan dan pengoperasian peralatan pada unit Botani Bakery sudah efisien. Efisiensi tertinggi ditunjukkan oleh oven Maxindo (79,64%) dan terendah hand mixer (45,04%). Effisiensi penggunaan energi di unit Botani Bakery masih dapat ditingkatkan dengan pola penggunaan peralatan/mesin yang lebih effisien dan pada kapasitas optimum., IPB University initiate an environmental concept with a vision towards Green Campus IPB 2020. In its implementation, IPB University needs to implement various policies, one of which is to evaluate the use of electricity in every building activity unit including the Botanical Bakery unit. This evaluation activity can be carried out by means of an energy audit. The purpose of this study was to conduct an energy auditing at the Botani Bakery unit. Energy audit activities are carried out in two stages, namely an initial energy audit and a detailed energy audit. Audit activities are carried out on three units, namely production unit, management office, and services. The audit results show that the energy sources used in Botani Bakery are LPG (60.64%), electrical energy (34.33%), and human energy (5.21%), with a production capacity of 9 kg of bread dough per day. The average daily consumption of energy use in the Botani Bakery unit is 257.58 MJ with the highest use from production sub-unit (80.27%), followed by the services sub-unit (12.99%) , and management office (6.74%). To process one kilogram of bread dough and chiffon, each requires an average daily energy of 20.15 MJ and 39.75 MJ. Technically, the use and operation of equipment in the Botani Bakery unit is efficient. The highest efficiency is shown by Maxindo oven (79.64%) and the lowest is hand mixer (45.04%). The efficiency of energy use in the Botani Bakery unit can still be improved by using the pattern of equipment use
Keyword: Audit energi, efisiensi, peralatan listrik

Judul: Audit Energi pada Unit Botani Bakery IPB University, Bogor
Abstrak: IPB University menginisasi konsep lingkungan dengan visi menuju Green Campus IPB 2020. Dalam pengimplementasiannya, IPB University perlu menerapkan berbagai kebijakan, salah satunya adalah melakukan evaluasi pemanfaatan listrik di setiap gedung unit kegiatan termasuk unit Botani Bakery. Evaluasi ini dapat dilakukan antara lain dengan melakukan audit energi. Tujuan penelitian ini adalah melakukan audit energi pada unit Botani Bakery. Kegiatan audit energi dilakukan dengan dua tahapan yaitu audit energi awal dan audit energi rinci. Kegiatan audit dilakukan terhadap tiga bagian unit yaitu produksi, kantor pengelola, dan services. Hasil audit menunjukkan bahwa sumber energi yang digunakan di Botani Bakery adalah energi bahan bakar berupa LPG (60,64%), energi listrik (34,33%), dan energi manusia (5,21%), dengan kapasitas produksi 9 kg adonan roti per hari. Hasil audit energi juga menunjukkan bahwa rata-rata konsumsi harian penggunaan energi pada unit Botani Bakery adalah sebesar 257,58 MJ dengan penggunaan tertinggi oleh sub-unit produksi (80,27%), diikuti oleh sub-unit services (12,99%), dan sub-unit kantor pengelola (6,74%). Untuk mengolah satu kilogram adonan roti dan chiffon, masing-masing membutuhkan rata-rata energi harian sebesar 20,15 MJ dan 39,75 MJ. Secara teknis, penggunaan dan pengoperasian peralatan pada unit Botani Bakery sudah efisien. Efisiensi tertinggi ditunjukkan oleh oven Maxindo (79,64%) dan terendah hand mixer (45,04%). Effisiensi penggunaan energi di unit Botani Bakery masih dapat ditingkatkan dengan pola penggunaan peralatan/mesin yang lebih effisien dan pada kapasitas optimum., IPB University intiate an environmental concept with a vision towards Green Campus IPB 2020. In its implementation, IPB University needs to implement various policies, one of which is to evaluate the use of electricity in every building activity unit including the Botanical Bakery unit. This evaluation activity can be carried out by means of an energy audit. The purpose of this study was to conduct an energy auditing at the Botani Bakery unit. Energy audit activities are carried out in two stages, namely an initial energy audit and a detailed energy audit. Audit activities are carried out on three units, namely production unit, management office, and services. The audit results show that the energy sources used in Botani Bakery are LPG (60.64%), electrical energy (34.33%), and human energy (5.21%), with a production capacity of 9 kg of bread dough per day. The average daily consumption of energy use in the Botani Bakery unit is 257.58 MJ with the highest use from production sub-unit (80.27%), followed by the services sub-unit (12.99%) , and management office (6.74%). To process one kilogram of bread dough and chiffon, each requires an average daily energy of 20.15 MJ and 39.75 MJ. Technically, the use and operation of equipment in the Botani Bakery unit is efficient. The highest efficiency is shown by Maxindo oven (79.64%) and the lowest is hand mixer (45.04%). The efficiency of energy use in the Botani Bakery unit can still be improved by using the pattern of equipment use
Keyword: Audit energi, efisiensi, peralatan listrik

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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